Leia's Culinary Treasures

Tropical Acini di Pepe Delight

2024-09-03T15:37:00.003-06:00

I love summer! As much as fall can be beautiful with all the autumn colors, summer remains my favorite season.

Today I'm still in "summer mode" and making this delicious dessert, makes me think of the beautiful tropical places... I love all the tropical fruits! Sometimes, I think I'm living in the wrong place :-)

The recipe is easy to make and there is no need to turn on the oven. The best part is that can be done the day ahead and refrigerate it overnight. Next day, you will be serving a refreshing and delicious dessert and you'll be asked for seconds.

The recipe uses Acini di pepe pasta, which is a small, pearl like Italian pasta (see photo bellow) and this recipe makes about 10-12 servings. Recipe can easily be doubled to serve a larger crowed.

Watch the recipe on my YouTube channel:

Acini di Pepe Tropical Delight Recipe

INGREDIENTS

To Make the Custard:

1/2 cup sugar

1 egg, beaten

1 tbsp. flour, heaped

1/4 tsp. salt

1 cup pineapple juice

1 tbsp. lemon juice

For the Pasta:

2 quarts water

1 tsp. oil

1/4 tsp. salt

1 cup acine de pepe

To Finish the Dessert:

16 oz. can mandarin oranges, drained

1-20 oz. can pineapple tidbits, drained

1-10 oz. can crushed pineapple, drained

1/2 carton of cool whip

1/2 cup miniature marshmallow

DIRECTIONS

To make the custard:

Combine sugar, eggs, flour, salt and pineapple juice; cook on medium heat until thickens. Remove from heat let cool to room temperature; Add lemon juice and stir to mix.

To cook the pasta:

Bring water, oil and salt to a boil. Add acine de pepe and cook until becomes soft. Drain and rinse under tap water and place the colander over a bowl and let it drain.

Place drained acine de pepe into a large, leaded mixing bowl; add the custard and mix thoroughly. Cover bowl and refrigerate for 1-2 hours or overnight.

Before finishing the dessert, remove the cool whip from the freezer and let it sit on the counter for a few minutes or until it gets maleable.

Remove bowl of refrigerated acine de pepe and add teh cool whip; mix lightly and thoroughly.

Add, pineapple first then, marshmallows then last, fold in the mandarine segments, carefully as they brake easily.

To serve, spoon into glass serving dishes.

Refrigerate up to one week.

Makes: 12 servings

Black Currant and Rhubarb Jam

2024-08-26T11:41:00.004-06:00

What do you do when you have a black currant bush in your garden with a load of berries? Make delicious jam!

I have to say, I love the taste of black currant by my hubby, it's a different story; he doesn't. I can't really blame him for not liking it. Blackcurrant does have quite a strong flavor, one of those things, you either like it, or you hate it. So I decided to add some rhubarb to the mix. The end result is a perfectly ballance and tasty jam that now my hubby can enjoy too.

This jam is perfect for spreading on toast, topping desserts, or gifting to friends and family. This easy recipe brings together the bold flavors of black currants and the tartness of rhubarb for a unique homemade treat.

This jam comes together easily, even if you have never made jams in your life, you would find this easy to make and because the process spread over two days, it really makes it easy to do.

First, you prepare the fruit, clean and wash both, chop up the rhubarb, measure and place both into a large pot (you need room for foaming as it boils).

Next, add the rest of the ingredients, stir and let it sit overnight, covered. I like stirring it, from time to time, especially in the beginning to help dissolve the sugar.

Next day, bring pot to a boil then cook until desired thickness has been achieved. Take in consideration that the jam will thicken as it cools and sets.

Watch the full recipe on my Youtube:

Remember to sterilize the jars and the lids before hand to have them ready when jam is ready to be canned. Once the jam is done, using a laddle fill the jars leaving about 1/2 inch head space, add the lid on top and screw the band on, just fingertip tight. Let them cool completely and store them in a cold place. Refrigerate jar after openig.

This recipe makes 6-500 ml. jars or 12 small, 250 ml. jars

Enjoy!

Black Currant and Rhubarb Jam Recipe

INGREDIENTS 4 cups Black Currants 4-1/2 to 5 cups chopped rhubarb 3 cups sugar 2 tbsp lemon juice Pinch of salt 1-1/2 cups water You will also need: 6 - 500 ml. mason type jars 6 large sealing discs 6 large screw bands Directions: Wash jars and snap lids in the dishwasher and heat dry, keeping them hot until ready to use. Remove stems from the Black Currants and wash them well. Place them in a colander to drain excess water, then place them in a deep saucepan. Add the chopped rhubarb, sugar, lemon juice and zest, salt and water. Stir all together and allow to macerate at room temperature stirring now and then, until bed time, then cover the pot and leave it on the counter overnight. (If the house is warm, refrigerate it overnight). Next day, place pot on the stop and bring slowly to boil over medium heat. Reduce heat to medium and cook fruit while stirring with a wooden spoon until fruit becomes soft, for about 10 minutes. Turn heat to high again and while continue stirring, bring pot to a full rolling boil; boil for 5 minutes, skimming foam if necessary then reduce heat to medium and continue cooking, stirring from time to time for another 5-10 minutes or until jam has reached the desired consistency. To test, place a plate in the freezer for 30 minutes ( you can do this as you start cooking the fruit). Remove plate and place a 1/2 tsp. jam on it. Return plate to the freezer to chill for about 30 seconds. If the jam is firm to touch, it’s done. If it’s too runny, cook longer. Let the jam stand for 5 minutes, skimming off foam if necessary then using a ladle fill jars, one at a time, leaving about 1/2 inch head space. Wipe rim with a damp cloth if necessary to prevent sticking. Place hot sealing disc on top and screw band down until fingertip tight. Set aside. Proceed with the remaining jars. You may hear popping sound as the jars cool. After cooling, check jar seals by pressing down on the lids. Sealed lids curve downward and do not move back up once pressed down. Store properly sealed jars in a cool, dark place. Refrigerate after opening. Makes roughly 6 x 500 ml. jars

Happy Canning!

Leia

Jambalaya Rice - Vegetarian Dish

2024-08-22T14:43:00.005-06:00

Jambalaya Rice; The perfect dish for the spicy food lovers.

If you love spicy foods, this Jambalaya rice dish will delight your senses. It's easy to make and it's the perfect dish for a vegetarian diet. You can serve as is or you can add meat (sausage, chicken) for extra protein but if you're are opting of keeping it vegetarian, the beans will supply the protein needed and you will find it absolutely delicious just the way it is.

You can watch the full recipe on my YouTube channel.

The heat in this dish comes from the Creole spice mix ( see recipe bellow for my homemade spice mix) which contains cayenne pepper. I don't like it very hot, just mildly spicy but you can add more cayenne pepper if you prefer more heat.

Jambalaya Rice Recipe

INGREDIENTS

2 tbsp. oil

1 onion (or half red) chopped

1/2 tsp sea salt

3 cloves garlic, minced

2 celery diced

1 medium red bell pepper, chopped

1 cup diced tomatoes

3 tbsp. tomato paste

3 tsp Creole seasoning (see recipe)

1 bay leaf

1 tbsp. vegetable stock powder mix*

1 19-oz (540 ml.) can of red beans, rinsed and drained

1 cup long-grain white rice, rinsed

3 cups water or vegetable broth

DIRECTIONS

Heat oil in a medium-sized pot. Add the chopped onion, sprinkle with salt and sauté until becomes translucent.

Add the garlic, stir for a few seconds then add the celery, bell pepper, diced tomatoes and tomato paste. Sprinkle in the creole seasoning (see recipe), add bay leaf, vegetable stock mix and 1 cup of water. Stir, and cover the pot and let it cook on medium heat for 7-10 minutes, or until the veggies become tender.

Next add the beans, rice and the remaining 2 cups of water. Bring pot to a boil, stir and reduce heat to LOW (the lowest setting possible), cover and set timer for 15 minutes.

Remove the lid, stir with a spoon and serve. If there is extra liquid cover pot with the lid, the heat will help absorb the extra moisture into the rice. This jambalaya is best when it’s slightly saucy, rather then dry.

* Omit the vegetable stock mix if you are using the broth.

Leia's CREOLE Seasoning Mix

This make approximately 1/4 cup of spiced. If you need a bigger quantity, use double of everything.

INGREDIENTS

1 tbsp. garlic powder

1 tbsp. onion powder

1 tbsp. sweet paprika powder

1 tsp smoked paprika

1 tsp dried thyme

1 tsp dried oregano

1 tsp dried basil

1 tsp dried rosemary

1 dry bay leaf

1/2 tsp cayenne pepper (use more for more heat)

1/4 tsp ground black pepper

1/2 tsp sea salt

INSTRUCTIONS

Place all of the spices in a spice of coffee grinder. Pulse until you get a fine powder. Store in an airtight container in a dark place.

Makes about 1/4 cup.

Family-friendly chicken recipe

2024-05-31T14:36:00.001-06:00

Make these easy and delicious chicken schnitzels for dinner tonight. They are tender and juicy on every bite.

Sourdough Discard Focaccia Bread

2024-02-04T17:44:00.000-07:00

If you like focaccia bread, you're going to love this focaccia.

Do you bake with sourdough? If you do, you always are having discard that you need to deal with and sometimes it gets to be too much. I do not like to waste food as I'm sure you don't either, so I found another way to use up my discard by making a sourdough discard focaccia bread.

The recipe it's very easy to make and the bread comes out soft and delicious. It makes a great appetizer or a delicious snack.

Enjoy!

You can adjust the herbs to your liking. Sometimes I add fresh chopped rosemary.

INGREDIENTS

1/2 cup sourdough discard

1 cup water

2 to 1/2 cups all-purpose flour

1 tsp dry active yeast

1 tbsp. olive oil

1 tsp salt

Toppings:

2-3 tbsp. olive oil

1/4 cup parmesan

1 tsp garlic powder

8-10 cherry tomatoes, halved

feta cheese , cubed

1/2 tsp italian herb mix

1/2 tsp basil

1/2 tsp dried rosemary

1/2 cup black olive, halved

salt flakes

DIRECTIONS

Add the sourdough discard, water and yeast to a mixing bowl. Using a whisk mix it all together.

Whisk in 2 cups flour, salt and olive oil and stir to mix, then use a wooden spoon to mix everything together adding the more flour as needed to form into a rugged dough. (dough should be lightly sticky).

If you have a stand mixer you can use that to make the dough but it is realy not necessary as it can easily be done by hand as no kneading is requiered.

Cover bowl with a clean towel or plastic wrap and set it aside for 45 minutes.

Remove the dough to a lighlty oiled board, cleaning the sides of the bowl with a spatula. Give the dough a strech and fold-under to aerate it, then place the dough into a clean bowl and cover with plastic wrap and let it rise on the counter until doubles in size.

At this point, dough can be refrigerate it overnight to be baked next day. Remember to always bring dough to room temperature before baking it.

Prepare a 9x13 inch pan by brushing it generously with olive oil (or line with parchment paper and then oil). Empty the risen dough into the pan and push it with your fingers into all the corners. Cover with plastic and let it rise in the pan for 1 hour.

Preheat oven to 350 F.

Drizzle some olive oil on top then using your fingers make dimples into the dough.

Sprinkle with parmesan, then arrange the toppings on top, then sprinkle with the dry herbs, garlic powder and salt flakes.

Bake at 350 for 30-40 minutes or until golden.

Remove from oven and let cool slightly before cutting.

Buon appetito!

Sourdough Discard Bagels

2024-01-29T13:22:00.002-07:00

Sourdough Discard Bagels

Have you been throwing out sourdough every time you feeding it? No more! This is the perfect recipe to use up that discard and make delicious bagels. Soft, fresh from the oven.... you'll keep making them over and over again.

If you are new to baking, I have a short video on my YouTube channel to help you along.

I used a stand mixer but you really don't have to use one. You can easily mix everything with a whisk then knead with your hands the rest of the way. It will take about 4-5 minutes to achieve a well kneaded dough. (The dough should come off from the side of the bowl, and when you push down with your finger, it will spring back up).

Always cover the dough, while resting, with a clean towel or plastic wrap to prevent top from drying.

Make the whole in the center a little bigger than you think it needs to be as it may become smaller as they boil.

Boil bagels, 2 or 3 at a time, so it's easier to flip them around.

Once you take them out, shake off the excess water as much as you can.

To make the egg wash, use a fork to whisk together the egg with the milk for 10-15 seconds.

For topping I like using the Everything Bagel Mix but if you don't have that on hand, you can use dry onions, powder garlic, black sesame seeds and a touch of salt, or use toppings like sesame seeds, poppy seeds, or leave them plain.

Use parchment paper to line the baking sheet to prevent bagels from sticking to the pan and also to make for an easy clean up afterwards.

I like using a silicone brush to brush the egg wash on the top of the bagels before baking.

Sourdough Discard Bagels Recipe

INGREDIENTS

1/3 cup sourdough discard

1 cup water, lukewarm

1 tsp dry active yeast

1/2 tsp sugar

2-1/4 cups all-purpose flour

1 egg, for egg wash

1 tbsp. milk

Toppings; 1 tbsp. each, everything bagel topping, and sesame seeds

DIRECTIONS

Add the sourdough discard to the mixing bowl.

Dissolve yeast and sugar in the water: stir to mix. Add this to the mixing bowl also.

Next, add 1 cup of flour and using the dough hook, knead into a smooth and elastic dough while adding the rest of the flour as needed. The dough should be smooth and elastic.

Remove dough to a working board and form into a ball. Place into a lightly greased bowl, cover and

let rise in a warm place for 90 minutes.

Divide dough into 8 parts. Make each into a ball then push through with your fingers to make a whole in the center. Place them on the board, cover with a plastic wrap and let them rest for 20 minutes.

Meanwhile bring a pot of water to boil, add 1 teaspoon of sugar and half a teaspoon of salt.

Drop the bagels, 2 or 3 at a time ( don’t overcrowd) into the boiling water and boil them for 20 seconds per side.

Remove them from the boiling water with a slotted spoon and place them on a parchment paper lined baking sheet, 1 inch apart.

In a bowl using a fork whisk together the egg and the milk, until frothy.

Brush tops with the egg wash and top with seeds as desired.

Bake in preheated oven at 425 F for 20-25 minutes, or until light brown.

Makes: 8 bagels

Enjoy!

XOXO

Flaky Buttermilk Biscuits

2024-01-03T13:43:00.000-07:00

Flaky Buttermilk Biscuits

This is a quick and easy recipe to whip up and enjoy in no time at all. Perfect for a snack or with your morning coffee. Serve it warm with a dab of butter.

Enjoy!

After all the sweets we had over the holidays, I really felt like having something savory. These Buttermilk Biscuits were the perfect snacks!

Enjoy the warm with a dab of butter or even a little jam on top.

Make it your own and bake some today.

Flaky Buttermilk Biscuits Recipe

INGREDIENTS

2 cups all-purpose flour plus extra for hands and work surface

1 tbsp. baking powder

1/4 tsp baking soda

3/4 tsp Himalayan salt

1/2 cup unsalted cold butter, coarsely grated

1 large egg

3/4 cup to 1 cup buttermilk cold, plus more for brushing

For Topping:

2 tbsp. unsalted butter, melted

1 tsp flaky salt or Himalayan salt

DIRECTIONS

Preheat the oven to 375 F

Line a baking sheet with parchment paper.

In a large bowl, stir together flour, cornstarch, baking powder, baking soda, and salt. Grate the cold butter into the flour using the coarse side of a box grater. Using a rubber spatula, stir the butter into the flour mixture until evenly incorporated.

In a small bowl or measuring cup, combine the egg and buttermilk, and whisk until well combined.

Stir the buttermilk mixture into the flour and mix with a rubber spatula until a comes together into a dough. Don’t over mix here!

Remove dough onto a lightly floured surface and gently knead, a few times, just until it comes together. (If there is still dry flour, you can add a bit of more buttermilk) Then gently pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, then in thirds again.

Roll out the dough on a floured surface to an inch thickness and using a 2 1/2-inch round cutter, cut out as many circles as you can. (Try not to twist the cutter at all, instead press firmly down and life straight up. Twisting can reduce the flakiness and rise.) Gently re-roll any scraps of dough and cut out more biscuits.

Place the biscuits on the prepared baking sheet. Brush the biscuit tops with buttermilk.

Bake at 375 F for 17-20 minutes or until tops are golden brown. Bottoms will be lightly browned.

Remove from the oven, brush tops with butter, and sprinkle with salt, and enjoy.

Makes: 10 biscuits

Happy Baking!

XOXO

Leia

Cheese Scones

2023-11-20T09:22:00.000-07:00

This is the easiest and most delicious cheese scones recipe you will ever need to make a wonderful snack!

What is your go to snack, sweet or savory? Most people when it comes to snacking , savory beets sweet any time. I have to say, that when it comes to snacks, its the same for me too. That is one reason I love to make saltines, and crackers and a variety of breads...

Getting back to the recipe... This is a very simple and very easy recipe to do make and requires so little time. You are absolutely going to love it!

Making the dough takes little time, and once you made the dough you can cut it (divided) into 8 wedges, or 12 wedges. You can easily double the recipe and make 2 rounds of scones at once for a larger crowed. You are going to watch them disappear fast.

Serve while still warm with a cold beer or a hot drink, depending on the season.

Watch a short video on my YouTube channel Cheese Scones

Cheese Scones Recipe

INGREDIENTS

1 cup flour

1-1/4 tsp baking powder

1/4 tsp baking soda

1/4 cup butter, cold

1-1/2 cup grated cheddar cheese (150 gr.)

1/2 tsp salt

1/2 cup buttermilk + 3 tbsp. for topping

DIRECTIONS

Line a baking sheet with parchment paper; set aside.

Preheat oven to 375 F.

To make the cheese scones, first add the flour to a bowl. Next, stir in the baking powder, baking soda and salt.

Add the cubed butter and using a pastry cutter (or two forks), cut the butter into the flour until resembles bread crumbs.

Make a well in the center and pour in the butter milk, then add the grated cheese.

Using a spatula (or a fork), mix together until moistened then using your hands bring the flour together.

Remove dough to a board and press it together to form a dough. (Do not knead it). Flatten gently into a circle about 8 inch in diameter.

Transfer the circle of dough unto the parchment paper and using a dough cutter (or a pizza cutter) cut into 8 wedges. ( if you want smaller wedges or scones you can cut it into 12 sections).

Lift up carefully the parchment paper with the scones and place it on the baking sheet.

Brush with buttermilk and bake in preheated oven at 375 F for 15-20 minutes or until golden brown.

Remove from oven and let cool slightly before eating.

Gluten-Free Coconut Macaroon Cookies

2023-11-14T17:56:00.001-07:00

If you are looking for a sweet, gluten-free recipe, with a chewy coconut taste , look no further. This Coconut Macaroon Cookies are absolutely delicious. They are crispy on the outside and chewy on the inside! Loaded with coconut, in fact, finished with the chocolate on top and bottom, they remind me of the Bounty coconut bars that I used to grab while standing in line at the checkout...

I have to admit, I am not much into gluten-free recipes, but lately I see so many people having a gluten intolerance and so I started searching for gluten free recipes that I can make and to share. And so there is! This recipe has been adapted from https://glutenfreeonashoestring.com/

The recipe is easy to make. Here are just a few suggestions:

For best results leave the eggs out at room temperature before hand, or if you are short on time, place them in a bowl with warm water for 15 minutes.

Separate the yolks, carefully and if the shell breaks the yolk while separating it (it does happen sometimes) make sure there is no yolk dripping into the whites as any small particle would prevent the whites from being whipped up and becoming foamy.

Gluten-Free Coconut Macaroon Cookies

INGREDIENTS

3 egg whites

3/4 cup sugar

3 cups ( 9 oz.) unsweetened finely shredded coconut

3 tbsp. (1 oz.) rice flour

1/2 tsp sea salt

2 tsp vanilla extract or almond flavoring

1/4 cup (2 oz.) mini chocolate chips, optional

4 oz. dark chocolate, for drizzling

DIRECTIONS

Line a large baking sheet with parchment paper; set aside.

Preheat oven at 325 F.

Place the egg whites into a bowl of a stand mixer and whip them until soft peaks form. Add the sugar slowly while continue whipping until the mixture doubles in volume and turns glossy, for about 6-8 minutes. When done, the mixture should fall of the whisk in ribbons.

Add the vanilla and whip until fully combined, and then set the mixture aside.

In a separate bowl, stir together the coconut, rice flour and salt then fold it into the egg whites mixture in 3 or 4 batches, until all combined together.

Fold in the mini chocolate chips, if you are using.

Using a small-size spring-loaded scoop, rinsed in water, place mounds on the parchment line baking sheet about 1-inch apart.

Bake at 325 F for 18 - 20 minutes or until slightly golden on top and bottoms are golden brown.

Remove the baking sheet from the oven and allow the macaroons to cool on the baking sheet completely before removing them.

Once the macaroons are cool, remove them from the baking sheet and dip them in chocolate or just spread the bottom of each macaroon with melted dark cholate and place them on a tray for the chocolate to harden, (or you can refrigerate them to speed up the process).

Then turn each macaroon over and place the remaining chocolate in a Ziploc bag and place the bag in a pot of hot water until chocolate has all melted. Snip one corner with a scissor to make it into a piping bag, then drizzle the tops with the melted chocolate. Set them aside until chocolate has hardened

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Store in a sealed glass container at room temperature.

Makes about 20 cookies

Vegan Lemon and Poppy Seed Coffee Cake

2023-08-07T09:48:00.001-06:00

Welcome to Veganism!

I have to confess, I love baking delicious desserts (and not only that), but I also realize that in today's world where we are tying to be more health conscious, all those rich desserts might not the best option for our health. It's not easy to resist a delicious cake. Believe me, I understand. That is exactly why I have decided to go for this cake recipe made without dairy or animal products, namely Vegan. It's surely one of the quilt-free ways of satisfying your sweat cravings and not feel bad about it.

One day I was browsing for a recipe to try and came across this recipe that looked tempting and easy to make. I was eager to give it a try, which I did, with some modifications and I am happy to say, it turned out absolutely delicious! I even managed to shock my husband when I told him that what he was eating was vegan :-)

Hey, this was easier than I thought!

I baked 4 mini loaves but we almost finished one before it dawned on me that I haven't captured my experimentation :-)

Here is the recipe. Hope you enjoy it as much as we did!

Vegan Lemon and Poppy Seed Cake Recipe

INGREDIENTS

2-1/2 cups whole-wheat flour

2-1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 tbsp. poppy seeds

1 tbsp. grated lemon peel

1/2 cup packed brown sugar

1 medium frozen banana mashed ( about 1/3 cup)

1/4 cup coconut oil, melted

1 cup almond milk

5 tbsp. freshly squeezed lemon juice

1 tbsp. apple cider vinegar

1 tsp vanilla

Lemon Glaze

1 cup powder sugar

2-3 tbsp fresly squeezed lemon juice

(or 1 tsp lemon extract)

1-2 tbs plant base milk for thining as needed

DIRECTIONS

Prepare 4 small loaf pans by greasing them with margarine or lining them with parchment paper.

Preheat oven to 350 F.

In a medium bowl stir together the whole-wheat flour, baking powder, baking soda, salt, poppy seeds, lemon peel and brown sugar.

In another bowl, whisk together the mashed banana, melted coconut oil, almond milk, lemon juice, apple cider vinegar and vanilla.

Add mixture to the dry ingredients and fold to mix until all moistened. Do not over mix.

Divide between the 4 pans. Bake at 350 F for 30 – 35 minutes or until toothpick inserted in the center comes out clean.

Remove loaves to a cooling rack and let them cool completely before slicing them.

To make the lemon glaze:

In a small bowl, whisk together powder sugar and milk until smooth.

Whisk in lemon juice one tablespoon at at time until reached the desired consistency and taste adding more of the lemon juice (or lemon extract) as needed (or to taste).

Brush or drizzle on the cooled cake. Store any leftovers in a tightly covered container in the refrigerator. To use on a future dessert, let it come to room temperature or heat in a microwave until pourable.

Drizzle top of cakes with the lemon glaze and decorate with fruit of your choice if you like.

TIP: If you’re making one large loaf increase baking time by 10 -15 minutes.

Enjoy it with a cup of your favorite hot beverage.

I would absolutely love to hear your take on this recipe and if you're giving it a try, to let me know if you liked it in the comment bellow.

Leia

Apple Savarin Cake

2023-07-03T11:52:00.000-06:00

I love Savarins! It used to be one of my favorite desserts and it still is!

This recipe is inspired by the Savarin Cake only its a simpler, easier version with a delicious and flavorful apple layer on top. If you like apples, you're going to love this recipe.

Hope you like it as much as I do.

Enjoy with a dollop of whipped cream.

INGREDIENTS

6-7 medium apples, peeled and sliced

2 tbsp. sugar

1/4 cup water

5 eggs

5 tbsp. sugar

3 tbsp. bread crumbs

2 tbsp. flour

Syrup:

1/2 cup water

1 tbsp. sugar

1 tbsp. orange peel jam

1 tbsp. rum flavoring, optional

2 cups whipped cream

1-2 tbsp. candied orange peels, for garnish, optional

DIRECTIONS

Butter a 9-inch by 13-inch baking pan ( used a glass one). Spread the sliced apples in the pan; sprinkle with sugar and water. Cover and bake at 350 for 35-45 minutes or until apples are baked. Remove pan from the oven.

Meanwhile, separate egg yolks from egg whites and place each into separate mixing bowls.

Cream egg yolks with sugar until has increased in volume and becomes pale yellow in color. Stir in the flour and bread crumbs.

Beat egg whites until soft peaks form. Fold into the egg yolk mixture.

Spread the batter over the apples, smoothing top. Return pan to the oven and bake for 15-20 minutes, until golden brown. Remove from oven and run a knife around the edges of cake. Let cool completely.

For the syrup, place water and sugar into a small pot. Bring to a boil. Remove from heat and stir in orange peel jam and rum flavouring, if using. Drizzle syrup over the cake .

To serve cut into squares and invert squares onto a plate ( so the apples are on top). Garnish with whipping cream and candied orange peels if you like.

Makes: 12 servings

Beef Stroganoff

2023-06-14T15:34:00.010-06:00

Beef Stroganoff

When it comes to cooking meat, this is one of my signature dishes.

If you like beef roast and are a mushroom fan, than you're really going to love this dish.

I have been making this recipe for over twenty years and it seems to be working well for me when I have a group of meat-lover friends for dinner. Everyone likes it.

With grocery prices and especially price of meat going up, this dish is economical and fantastic to make for a larger group.

I usually serve it with delicious whipped potatoes. They seem to go wonderfully together and everyone also enjoys some pickles, like dill pickles, pickled beets or hot pepper rings on the side. Depending on the season, sometimes I like to also serve my creamy cucumber salad.

Happy Cooking!

INGREDIENTS

3 lb. (1-1/2 Kg.) Sirloin Steaks
3 tbsp. vegetable oil
2 onions, chopped
1-1/2 tsp. paprika
2 medium tomatoes, chopped
1 medium red pepper, chopped
1-1/2 lb. (750 gr.) mushrooms
1 tsp. seasoning salt
Salt and pepper, to taste

Finishing Sauce:
2 tbsp. flour
2 tbsp. sour cream
1/4 cup water

DIRECTIONS

Prepare sirloin steak by cutting the meat into approximately, 3 inch by 1/4 inch thick pieces. Set aside.

Place oil in a large pot; add chopped onions and sauté for a few minutes until onions become translucent. Add a splash of water to prevent burning.

Sprinkle with paprika and place meat slices on top. Toss around with a spoon and then, add the tomatoes, peppers and about a cup of water, just enough to cover the meat.

Cook on medium heat until meat is tender, adding more water if needed. (this would take about 45 -60 minutes, or longer, depending on the cut of meat.)

Add the sliced mushrooms and cook until meat is well done, (for about 15 more minutes). Season with seasoning salt, and pepper, to taste.

To make the sauce:

To make the sauce, mix together the flour, sour cream and enough water to form a smooth, lamp free, milky sauce. Slowly pour over the meat and mushroom stew. Cook for 3-4 minutes longer stirring from time to time, until all bubbly.

Serve with mashed potatoes.

Makes: 8-10 servings

Leia’s Culinary Treasures

Poppy Seed Cranberry Bundt Cake

2023-05-29T15:35:00.002-06:00

Poppy Seed Cranberry Bundt Cake

What do you do when you have a bag of frozen cranberries in the freezer? Bake a cranberry and poppy seed bundt cake.

This is an easy and simple recipe but the end result is simply a moist, delicious, and full of flavor bundt cake. It's perfect for any occasion. Looks delicious and tastes delicious. Perfect with coffee tea or on its own, as a dessert, a snack or anytime.

Basically I start by beating together the sugar and butter using a mixer until light and creamy. I am recommending using a stand mixer for the mixing. I like to rub some of the sugar and the lemon rind together to release the oils, (that lemony fragrance) from the peel. Don't skip this step. Then I add it to the butter and let it mix together. I add the rest of the ingredients to the mixer then at the end, I fold in the cranberries. Pour into the pan and bake.

I have a short video showing the steps on my Instagram channel. Follow me there!

https://www.instagram.com/leiasculinary/

Enjoy!

INGREDIENTS

1 1/2 cups flour

1/4 cup poppy seeds

4 tsp grated lemon zest

1-1/2 tsp baking powder

1/4 tsp salt

1/4 cup sour cream

1/4 cup milk

1/4 cup lemon juice

1/2 cup butter, at room temperature ( or margarine)

1 cup sugar, divided

3 eggs

1 cup frozen cranberries

1 tbsp. icing sugar, for dusting

DIRECTIONS

Grease and dust with flour one Bundt cake (kuglof) pan and set aside.

Place half of the sugar into a bowl; add the lemon rind and rub them together to release the oils from the peel.

In a medium size bowl, stir together flour, poppy seeds, baking powder and salt.

In another small bowl, mix together sour cream, milk and lemon juice.

In a separate bowl, using electric mixer, cream together butter (or margarine) and remaining sugar plus the lemon rind sugar until fluffy. Add eggs, one at a time mixing until well incorporated.

Add flour and lemon juice mixture alternately to egg mixture in two additions. Stir in the cranberries. Spoon batter until into the prepared pan.

Bake at 375 F preheated oven for 30-35 minutes or until golden and tester inserted in the centre comes out clean.

Let cool in pan, then remove to a serving plate. Dust with icing sugar. Slice and serve.

Makes:14-16 servings

Rice and Cheese Croquettes

2023-03-30T22:03:00.000-06:00

Do you have leftover steamed rice from last night's dinner that don't know what to do with? Here is a great recipe that is easy to make and taste delicious! Rice and cheese croquettes.

I found this recipe in an older recipe book and right away I wanted to try it. I modified the recipe by leaving out some and adding in some ingredients, like adding minced garlic and freshly chopped parsley greens. Really easy recipe to make and great for sharing, as an appetizer or just any time you fell you want to make them. I promise they won't disappoint.

Do you know how to make the perfect steamed rice every time?

Place 1 cup rice and 1-1/2 cup water into a pot and bring to a boil. When boils add a pinch of salt and one teaspoon of butter or oil. Stir and reduce heat to the lowest setting on your stove and set the timer for 15 minutes. When time is up, remove pot and fluff rice with a fork. Try it! Works every time!

Remember to cool the rice completely before using it in this recipe.

Rice and cheese Croquettes

INGREDIENTS

2 cups cooked rice (1 cup uncooked)

2/3 cups grated mozzarella or cheddar

2 eggs

1/2 cup bread crumbs, divided

1 tsp parsley flakes

2 garlic cloves, minced

Salt and pepper, to taste

Oil for frying

DIRECTIONS

Stir together the rice, eggs, parsley, garlic, grated cheese, salt and pepper and half the bread crumbs.

Sprinkle some bread crumbs onto the working surface or a board and using a small scoop, place little mounts from the rice mixture, then using your hand, shape them into balls, roll them in the remaining bread crumbs and place them on the board until all done.

Heat about 1 inch of oil in a frying pan. When hot (add a crumb and if it sizzles its hot) add them to the oil in a single layer and fry them until golden brown on both sides.

Remove to paper towel lined plate. Cool slightly before serving.

They are delicious alone or you can serve along with a dipping sauce.

Makes 18-20 croquettes

Enjoy!

Feta and Dill Rolls

2021-08-08T18:04:00.003-06:00

Feta and Dill Rolls

Makes 16 rolls

These rolls usually can be found among the traditional Romanian home made breads or rolls.

They are fairly easy to make. The recipe is quite forgiving and if you're not fond of cottage cheese, no problem, you can replace cottage cheese with Feta cheese. Last time I did just that and it was very good, only you might want to skip the salt the recipe calls for in the filling as feta is usually salty enough.

Depending on the type of feta cheese you use, you may want to adjust how much sour cream to add or you may not have to add any. I found that the Macedonian and also Bulgarian feta are softer and creamier then other type. I personally, like to use the Kirkland Feta from Costco but feel free to use the one you are accustomed to and adjust the recipe to your liking.

Feta and Dill Rolls Recipe

INGREDIENTS

1 cup water, lukewarm

1/2 cup milk, lukewarm

1 Tbsp sugar

2 tsp yeast

1 egg

3 Tbsp oil

1/2 tsp salt

4-1/2—5 cups all purpose flour

Filling:

250 gr. Dry cottage cheese

150 gr. Feta, crumbled

1/4 cup sour cream

3-4 Tbsp chopped dill

1/2 tsp salt

oil, for rolling

Topping:

1 egg, whisked

2 Tbsp milk

DIRECTIONS

Add the lukewarm water and the milk to a bowl; stir in the yeast and sugar and set aside until foamy. This will ensure the yeast is active and working well to make your dough rise.

Place 4 - 1/2 cups flour into the mixing bowl.

Whisk together egg, oil and the yeast mixture; add to the flour in the mixing bowl and with the machine on low, let the machine start forming the dough. (If you don't have a mixer, this process can be easily done by hand, only the kneading might take a bit longer).

Add the salt and let the machine knead everything into a smooth dough. If the dough is still sticky, add more flour as needed to obtain a smooth, soft dough but not sticky. These process takes about 4-5 minutes (5-7 minutes by hand). Remove to a greased bowl, cover and let rise for 30-45 minutes or until almost doubles in size. Here the time really depends on how warm your kitchen is, as on a cold day I left it to rise for over an hour.

Once dough has doubled in size, punch dough down onto a board and divide dough into 16 parts: form each into a ball and set aside, covered with a plastic wrap. Let rise for 15 -20 minutes.

Meanwhile prepare the filling.

For the filling:

Using a food processor, process cottage cheese, feta, and sour cream until smooth.

Add salt and chopped dill and stir until well mixed together .

To form the rolls, take one ball at a time, on an oiled board (leave the rest covered so they don't form a crust) and using your oiled hands, push and stretch the dough out into an approximately, 6 inch by 14 inch piece.

Spread 2 rounded tablespoon of filling on the upper half; fold the lower part over. Press down a bit with your finger then starting at the folded end, roll it up (like a jelly roll), pinch the ends to seal, then roll it into a pinwheel. Repeat with the remaining rolls. Check out a short video on my Instagram: https://www.instagram.com/leiasculinary/

Place rolls, 1 inch apart on two parchment paper lined baking sheets.

Cover and let rise for 45 minutes.

Meanwhile in a small bowl whisk together the egg and milk until frothy. Brush the top of the rolls and bake them at 350F in preheated oven, for 30-35 minutes or until top golden brown.

Enjoy!

KAISER ROLLS

2020-11-15T16:16:00.006-07:00

I really felt like baking some buns today. I've been thinking of the Kaiser rolls for a while, so I thought today would be a good day to make some. They are pretty easy and fun to make and great addition to the meals, eat them while still warm with a tub of butter...the best!

Normally the Kaiser rolls are made with a Kaiser stamp but I don't have one so I tried the knot method which worked just fine for me. I was actually having more fun making them by hand. It is very simple and easy but just in case someone is not sure how to do it, I inserted bellow a short video clip I made.

The ingredients are simple, bread ingredients, things that you probably have in your pantry. One word of caution on the flour. Because not all flours are the same, (some may have a higher gluten content then others), I always leave out some of the flour (aprox. 1/2 cup) from start, until I see that it can use more, then I add the rest of the flour. You can always add more but you can't take it away. The dough should be smooth and soft while still holding it's shape.

I used my stand-up mixer with a dough hook to knead the dough but if you don't have one, no worries, you can do it just fine by hand.

Kaiser Rolls Recipe

INGREDIENTS

2 cups warm water

2-1/2 tsp active dry yeast

1 tsp sugar

4 cups all-purpose flour

1/2 cup whole wheat flour

2 tbsp. butter or margarine, melted

2 tsp sea salt

2 tbsp. milk, for brushing top of rolls

Poppy seeds and sesame seeds, for topping

DIRECTIONS

Place warm water into a mixing bowl; add the yeast and sugar and stir to dissolve ( I use a small whisk)

then set aside for 5 minutes, until it gets foamy. This will ensure that your yeast is fresh and working.

Add the whole wheat flour and 2 cups of the all-purpose flour and using the hook dough attachment,

mix together to blend. (If you don't have a mixer, don't worry. Use a whisk and then use your hands to

mix in the rest of the flour and knead into a dough. The whole process might take 8-10 minutes by hand but it will work just as well if not even better).

Add the melted butter and the salt, then slowly add in the remaining flour until it forms into a smooth

and elastic dough, (knead with the machine for about 4-5 minutes). Dough it will be still soft and a

touch sticky, so remove the dough to a floured board and knead it 3-4 few times, turning it around, then

place it back into the bowl, cover it with a plastic wrap and let it rise for 45 minutes or until doubles in

size.

Punch dough down and divide it into 10 pieces and form each into a ball. Roll out each ball into a rope

about 16 inches long then tie a knot into the center, leaving 2 ends, then bring one end through the

center and folding it down under and the other end, up and through into the center.

Here is a short video that shows how to make them.

Place the rolls on parchment paper lined baking sheet. Cover with clean kitchen towel and let rise for at least 20 minutes.

Preheat oven to 400ºF . Meanwhile brush each roll with the milk and sprinkle with your choice of

sesame seeds or poppy seeds.

Bake for 20– 25 minutes or until top browned and tapped on the bottom the rolls sound hollow.

NOTE:

If you are plan on getting and using a Kaiser Roll Stamp:

Flatten the roll slightly and place them on a parchment paper lined baking sheet. Press a Kaiser roll stamp into each ball of dough.

Happy Baking!

Leia

PUMPKIN CREAM CHEESE MUFFINS

2020-10-24T15:10:00.003-06:00

PUMPKIN CREAM CHEESE MUFFINS RECIPE

Pumpkin, nuts, spices...fall is in the air!

If you like pumpkin, and the fall spices, this is one of the recipes you would want to try and make during the fall season.

Theses muffins are absolutely delicious! With a soft and creamy center, they are perfect to be enjoyed with your favorite cup of java, your pumpkin latte or just as a snack.

I hope you 're going to give this recipe a try.

Enjoy!

INGREDIENTS

Filling:

8 oz. (250 gr) cream cheese, softened

1/4 cup icing sugar

1/4 tsp vanilla extract

Muffin Batter:

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp ground allspice

1/2 tsp salt

3 eggs

3/4 cup demerara brown sugar

1 tsp vanilla extract

3/4 cup vegetable oil

1 1/4 cup canned pure pumpkin puree*

Topping:

3/4 chopped walnuts or (Candied Pumpkin Seeds )

DIRECTIONS

Make the cream cheese filling by beating the cream cheese, sugar and vanilla together. Mix until smooth, and then cover with a plastic and chill until firm.

Preheat the oven to 350 F. While oven is pre-heating make the batter.

To make the muffin batter, combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, allspice, and salt in a medium bowl.

In a separate bowl, using an electric mixer, beat the eggs, sugar and vanilla until creamy. Slowly beat in the oil and the pumpkin pure. Add the dry ingredients and mix for 30 seconds, or until batter is smooth.

Using an ice cream spoon, scoop the batter into paper muffin cups lined 12-cup muffin tin. The batter should be level with the top of each cup. Scoop up approximately 1 tablespoon of the sweetened cream cheese and press it down with a teaspoon spoon into the middle of each cup of batter. Sprinkle some chopped walnuts (or pecans) over each muffin and bake for 20 to 25 minutes, until lightly browned on top and a toothpick inserted into the muffin part comes out clean.

Note: These muffins freeze well for several months. Defrost at room temperature for 1 to 1½ hours before serving.

*Use only pure pumpkin not the pie filling.

Candied Pumpkin Seeds

INGREDIENTS

2 tablespoons light brown sugar

1 tablespoon water

1/4 teaspoon ground cinnamon

3 tablespoons shelled pumpkin seeds (pepitas)

DIRECTIONS

To make the candied pumpkin seeds add the light brown sugar, water, and cinnamon to a skillet and place over medium heat. Add the pumpkin seeds and stir constantly until the water evaporates and the sugar crystallizes on the nuts, for about 2 minutes. When you see the sugar starting to harden on the seeds, immediately turn off the heat and pour them out onto a plate to cool. Separate any seeds that are stuck together

ENJOY!

Turkish Acma Bread

2020-10-22T13:38:00.005-06:00

TURKISH BREAD –ACMA

These soft and delicious bread rolls are absolutely fun to make and super satisfying to eat as a snack.

INGREDIENTS

3/4 cup milk, lukewarm

3/4 cup water, lukewarm

2-1/2 tsp active dry yeast

1 tbsp. sugar

1/4 cup vegetable oil + 2 tbsp for rolling

2 eggs, separated

4-1/4 cup all-purpose flour

1 tsp salt

1/2 cup butter , softened

1 tbsp. milk

Seeds for topping: sesame, chia, poppy seeds

DIRECTIONS

Place lukewarm milk and water into a bowl; add the yeast and sugar; whisk to mix. Add the 1/4 cup oil.

Whisk egg whites lightly and add to the mixture then add the flour and salt.

Mix by hand to form a dough. Remove it to a board and knead the dough until smooth and elastic. (Dough will be soft and slightly sticky. Use a bit of oil on your hands to form a dough). Place it back into the bowl, cover and let rest for 20 minutes.

Place the dough on a well oiled surface (use the 2 tablespoons of oil) and press dough out into a rectangular to the thickness of 1/4 inch. Brush some of the butter on the dough then fold into thirds. 1/3 into the center, brush it with butter then cover it with the remaining 1/3. Press the dough out again, brush half with butter then fold half over (fold in half, this time).

Push the dough out again into a about 1/2 inch thick and about 8-inch wide. Using a pizza roller cut into 1 inch wide strips ( about 12-14 strips). Take one strip at a time, fold it in 2, then twisted at the ends in opposite direction and bring ends together into a full circle and pinch ends to form a wreath.

Place them on 2 parchment paper lined baking pans and let rest for 15 minutes.

Place yolks into a bowl, add milk and whisk together to make an egg wash. Before placing pans in the oven, brush rolls with the egg wash. Sprinkle with seeds if desired.

Bake at 400 F preheated oven for 16 minutes, or until nicely browned top.

Remove from oven and brush tops with the remaining butter.

Makes: 14 rolls

NOTE:

Other toppings that can be used: finely grated old cheddar or if you prefer a sweeter version, you can sprinkle rolls before baking with finely ground walnuts mixed with powder sugar.

Happy Baking!

Leia

Apple Roses Puff Pastry

2020-10-19T14:21:00.000-06:00

An easy and delicious recipe that makes one gorgeous dessert, perfect for fall.

Apple Roses Puff Pastry Recipe

This recipe makes 6 apple roses.

INGREDIENTS

1/2 package (1 sheet) puff pastry, thawed

2 red apples (Red Delicious)

2 tbsp lemon juice (1/2 lemon)

1 tbsp all-purpose flour, to dust the rolling board

3 tsp apricot preserves

1 tsp ground cinnamon

DIRECTIONS

Prepare a bowl half filled with water: add the lemon juice.

Cut the apples in half, remove the core and cut them into very thin slices. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl so that they won't change color and get brown.

Microwave the apples in the bowl for about 3 minutes, to make them slightly softer and easy to roll. If you prefer, you can also simmer the apple slices with the water in a small pan (on the stove). The apple slices should be cooked just enough to bend without breaking. If they break, you need to cook them a little longer.

Unwrap the puff pastry over a lightly floured board. Using a rolling pin stretch the dough into a rectangular shape of about 9x 12 inch (22x30 cm). Cut the dough in 6 strips, each about 2 x 9 inch (5 x 22 cm).

In a bowl, place three tablespoons of apricot preserves with two tablespoons of water. Microwave for about one minute (or warm up on the stove) so that the preserves will be easier to spread. Spread a thin layer of preserves on each strip of dough.

Preheat the oven to 375°F (190°C). Drain the apples.

Arrange the apple slices on the dough, overlapping one another. Make sure the top (skin side) of the slices sticks a little out of the strip. Sprinkle with cinnamon.

Fold up the bottom part of the dough over the bottom part of the apples.

Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place the apple roses in paper lined (or lightly greased and floured) muffin cups. Do the same for all 6 roses.

Bake at 375°F (190°C) for about 40-45 minutes*, until fully cooked. Sprinkle with powdered sugar and enjoy!

These are best eaten right after baking, when still warm and crisp. They can be stored in an air-tight container at room temperature for up to two days. Or in the refrigerator for up to three days. You can always warm them up for a few minutes by placing in the oven before serving (avoid burning the top).

Sprinkle with powdered sugar and enjoy!

*NOTES: Make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after the first 30 minutes the apples start to burn on top, move the pan to a lower rack of the oven and finish baking. You can also cover loosely with aluminum foil for these last 10-15 minutes, to avoid burning the top.

Pumpkin Spice Latte

2020-10-14T12:24:00.004-06:00

Pumpkin Spice Latte

It's fall and it's pumpkin time! I love the scents of pumpkin spices and what better time than fall to use them in baking and in coffee too. There is something so soothing and wonderfully warm and cozy sipping a cup of hot pumpkin spice latte by the fire and enjoying a quiet moment to yourself.

If you like pumpkin spices you'll love this coffee.

Pumpkin Spice Latte Recipe

INGREDIENTS

Pumpkin spice:

1 tbsp. ground cinnamon

2 tsp ground ginger

3/4 tsp ground nutmeg

3/4 tsp ground cloves

Latte:

1 double expresso ( or 1/2 cup strong brewed coffee)

1/2 tsp pumpkin spice

1 tbsp. pumpkin puree

1 tsp palm sugar ( or other sugar)

1 cup 2% milk or whole milk

Sweetened whipped cream (or can of whipped cream)

DIRECTIONS

For the pumpkin spice, add all the grind spices in a bowl, and mix to combine.

In a mug whisk together the expresso, pumpkin spice, pumpkin puree, and white sugar until smooth and the sugar has dissolved. ( I don't like it very sweet, so add more sugar if you need).

Next, steam milk in milk frother or with an small electric whisk and pour over coffee.

Place a dollop of freshly whipped cream on top. (You can also use a piping bag fitted with a large star tip to dispense cream onto your latte.

Dust with a little bit of extra pumpkin spice and enjoy

Makes: 1 mug

NOTE: For the pumpkin spices, I mix a double quantity and keep it in a closed jar so I have it ready when I need it.

If you would like more pumpkin recipes, check out my favorite Pumpkin Pie Recipe.

Leia's Favorite Pumpkin Pie

2020-10-10T20:48:00.001-06:00

LEIA’S FAVORITE PUMPKIN PIE

Many people can't imagine Thanksgiving without a pumpkin pie. Some may prefer an apple pie or another kind of pie, but if your favorite pie is pumpkin pie, you will like this easy to make and delicious pumpkin pie recipe. After all, it's my favorite too! Enjoy it on its own or with a dab of freshly whipped cream.

INGREDIENTS

1-1/4 cups all-purpose flour

1/4 tsp salt

1/4 tsp baking powder

1/2 cup cold butter, (125 gr.) cubed

4 tbsp ice water

1 tbsp apple cider vinegar

FILLING:

1 can (15 ounces) (440 gr.) pure pumpkin (about 1-3/4 cups)

3 eggs

2/3 cup packed brown sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground allspice

1/8 tsp ground cardamom

1/8 tsp ground nutmeg

1 tsp molasses

1 tsp vanilla extract

1/2 cup whipping cream

4 tbsp ground walnuts

1 tbsp cornstarch

WHIPPED CREAM TOPPING:

1 cup whipping cream

1 tbsp icing sugar

DIRECTIONS

In a small bowl, mix flour, salt, baking powder; cut in butter until crumbly. Gradually add ice water and vinegar tossing with a fork until dough holds together when pressed. Shape into a disk, cover with a plastic wrap and refrigerate for 1 hour or longer.

Take dough out 1/2 hour before baking and let it sit at room temperature, covered. This will prevent the dough from breaking when you roll it out.

Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-inch pie plate. Trim pastry to 1/2 inch beyond rim of plate then flute the edge.

For the filling:

In a large bowl, whisk together all the ingredients until well blended. Pour filling into the prepared crust.

Bake in the center of the oven for 50-55 minutes or until a knife inserted 2 inch from the edge comes out clean. (If it's still a little jiggly in the center, don't worry, it will set as it cools.

Let it cool and serve topped with fresh whipped cream.

For the whipped cream topping, in a small bowl, beat cream and the icing sugar until soft peaks form. Refrigerate whipped topping until ready to serve.

Pumpkin Dinner Rolls

2020-10-06T06:20:00.000-06:00

I can hardly believe it's October already!? Even more hard to imagine that in just a few short days we're going to have Thanksgiving holiday here in Canada. Where did the time go? And when? Anyway, time to get busy and do some ahead preparations for my family dinner.

I enjoy baking and what better time to do it then on a chilly day like today! Nothing like the aroma of freshly baked buns warming up the kitchen! These are my favorite buns for the occasion.

These pumpkin rolls are a perfect addition to your Thanksgiving table. They are easy and fun to make! For the pumpkin pure, use just the plain pumpkin pure, not the pie filling which has added spices to it. They can be baked ahead and placed in an airtight container in the freezer. Thaw them out on the counter a few hours before you need them.

They can make a great decoration also. Place one on each table setting, just before you sit down to dinner so they don't dry out.

Enjoy!

Pumpkin Dinner Rolls

INGREDIENTS
1/2 cup 2 % milk, scalded and divided
2 1/2 tsp active dry yeast
1/2 tsp sugar
1/4 cup butter or margarine
1/2 cup pure pumpkin pure
1 tbsp coconut sugar(or brown sugar)
1/4 cup water
2 eggs, divided
2 1/2 to 3 cups flour all-purpose flour
1/2 cup whole wheat flour
1 tsp salt
10-12 pecan halves, sliced into 3 vertical sections

DIRECTIONS

Place half the milk in a small bowl; add yeast and sugar; stir together and set aside until foamy. This is called proofing the yeast.

Melt the butter in a small pot; add the pumpkin pure, sugar, water and the remaining milk. Whisk together until well combined. Transfer to a mixing bowl. Mix in the yeast and one egg.

In a separate bowl, stir together the all-purpose flour, whole wheat flour and the salt. Add it slowly to the mixing bow and using a dough hook, knead the mixture adding more flour, as needed until dough cleans from the side of the bowl.

Turn the dough out to a flour dusted board. Knead with hand to form a smooth and rounded ball. Place it in a lightly greased bowl turning over to grease top. Cover with a peace of plastic wrap and let rest in a warm and draft free place for 1 hour or until it doubles.

Punch the dough onto the flour dusted board. Cut dough in half than each half in 9 or 10 pieces. Roll each piece and shape into a ball. Flatten them a little with the palm of your hand. Using a knife, give 8 cuts on the edge to mimic flower pedals but leave the center uncut.

Poke the center of each roll with the end of a wooden spoon (or your finger) to give a deep indentation.

Place them, on parchment paper lined baking sheet, about 2-inch apart, and let them rise for 45 minutes, or until doubled in size. (If the center indentation is not obvious on the rolls, poke them again).

Whisk the egg to make an egg wash. Brush the pumpkin rolls and bake in preheated oven at 350°F for 12 to 15 minutes or until they get slightly golden.

Insert pecan slices on top to mimic pumpkin stems.

Serve.

Makes: 18-20 roll

Happy Thanksgiving!!

Cottage Cheese Muffins

2020-09-07T17:01:00.002-06:00

These savory muffins make an excellent snack. Easy to throw together using items that you might have in your refrigerator already. So simple to make, yet so soft and delicious! A great addition to any breakfast or as a little snack to curb your hunger anytime.

Cottage Cheese Muffins Recipe

Makes 8 muffins

INGREDIENTS

8 oz. (250 gr.) cottage cheese

1 tsp sugar

1/3 tsp salt

2 tbsp margarine, soft

2 eggs

1/8 cup milk

3/4 cup all-purpose flour

1-1/2 tsp baking powder

DIRECTIONS

Add cottage cheese, sugar and salt to a mixing bowl. Beat together to blend and break up the cottage cheese.

Beat in the soft margarine until blended. (If you have still showing pieces of cottage cheese, it's okay).

Beat in eggs, one at a time, until incorporated.

Stir together the flour and baking powder; add it to the mixing bowl alternating with the milk.

Grease and flour 8 muffin cups. Using an ice cream scoop, divide batter between the muffin cups. (My pan is 12 cups, so I add 1/4 inch water into all the empty cups before introducing pan into the oven).

Bake in preheated oven at 375 F for 20-25 minutes or until edges start to brown and toothpick inserted in the center comes out clean.

Remove muffins from the pan to a cooling rack and let cool slightly before eating.

Makes 8 muffins

Enjoy!

Oven Roasted Chicken Thighs

2020-09-02T12:52:00.002-06:00

Oven Roasted Chicken Thighs

Let the wonderful aroma of this one-dish-meal bring the family together around the dinner table tonight.

Onions, garlic, potatoes, and chicken come together in this flavorful and tasty dish. An easy recipe that doesn't take much time to throw together. Then, you wait, sit back and enjoy the delicious aroma as the oven does the rest. Hope you are going to enjoy it as much as we did.

Oven Roasted Chicken Thighs Recipe

INGREDIENTS

2 lb. chicken thighs (8 pieces) with skin on

Salt and pepper

1/2 tsp paprika

2 lb. potatoes (about 6-8)

3 medium onions, cut into wedges

1 head of garlic

2 tbsp olive oil

Herbs like savory, rosemary, oregano, or basil (1 tsp each)

1 tsp caraway seeds, optional

1-2 tbsp vegetable oil, to drizzle on the chicken

DIRECTIONS

Salt and pepper the chicken thighs. Place them on a tray, sprinkle skin with paprika and set aside.

Wash potatoes, cut out blemishes and leave the rest of the skin on. Cut potatoes into wedges or big chunks.

Scatter the potatoes around on a parchment paper lined roasting pan, add the onion wedges, and the garlic cloves; drizzle olive oil on top, season with salt and pepper and the herbs of your choice ( I used savory and rosemary) and stir them around to mix.

Place the chicken thighs on top of the potatoes and onions, skin side up.

Sprinkle them with the caraway seeds if using.

Drizzle a bit more oil on top of the chicken pieces and gently, pour 1/2 cup of water over the veggies in the pan.

Place pan uncovered and bake in preheated oven at 375 F for 40 minutes.

When starts to brown (you might need to stir the veggies around (but not the chicken) then cover pan with a foil and bake another 30-40 minutes or until chicken is done. (If you prefer a crispier chicken and potatoes, and caramelized onions, bake it uncovered).

Remove foil and place pan back into the oven for 5-10 minutes at 400 F to finish the browning and get the skin a bit crispy.

Remove from oven and cover with a foil and let sit to relax for 10 minutes before serving. Delicious!! Your family will love you for it!

Makes: 4 servings

Smoked Salmon Sushi Rolls

2020-08-29T12:43:00.000-06:00

Sushi is mostly made with raw fish, but I make mine using smoked salmon. You can adjust the recipe to your taste and make it vegetarian if that is what you prefer. I like serving my sushi with soy sauce, wasabi and pickled ginger.

Just a few health facts about sushi for those interested. There are some health benefits to eating sushi. We know that fish is a good source of omega-3 and protein but interesting to see that is also a source of iodine, and multiple vitamins and minerals.

Wasabi, the real japanese horseradish, is rich in beta carotene, glucosinolates, and isothiocyanates and may have antibacterial, anti-inflammatory properties. It surely clears out your sinuses, that's for sure!

Nori sheets, is a type of seaweed that contains many nutrients, including calcium, magnesium, phosphorus, iron, sodium, iodine, thiamine, and vitamins A, C, and E.

This is an easy and simple way to enjoy some sushi at home. I hope that you are going to give it a try.

Enjoy!

Smoked Salmon Sushi Rolls Recipe

INGREDIENTS

1 cup Calrose or sushi rice

1-1/4 cups water

2 tbsp. rice vinegar

1 tbsp. sugar

1/2 tsp. sea salt

4 sheets or roasted seaweed Sushi Nori

1 small carrot, pealed and cut into thin slivers

1/3 English cucumber, sliced into long, thin slivers

1 avocado, thinly slivered

4-5 oz. Smoked salmon

Soy sauce and wasabi, for serving

Sesame seeds, for garnish

Pickled ginger, for serving

DIRECTIONS

Place rice in a bowl. Add water, vinegar, sugar and salt: bring to a boil and reduce the heat to minimum and let cook for 15 minutes or until all water evaporated.

Remove pot from heat and let cool slightly.

To make the rolls place a sheet of nori sea weed on a bamboo mat and cover with a layer of warm rice leaving about 1 inch at both, the bottom and top edges.

Lay string of veggies, and salmon in the center. Start with the edge closer to you, and using the mat roll rice roll into a jelly roll. Water the edge with water to seal. Repeat with the next sheet.

To serve, slice each roll into bite size pieces, about 10-12 pieces. Place them on a serving platter, sprinkle sesame seeds on top and drizzle with some soy sauce.

Serve with wasabi and pickled ginger.

Makes 4 rolls