Its not over until.....

......and I'm not singing...grin!

(I won't fill in the middle of the expression..

....you get the point!)

I couldn't resist showing you the 'steal' I got at Michaels today....and I don't usually go out on Boxing Day.  But the son and his electronics...you know!  At any rate...these little baskets I picked up for just under $3.00 each and as I am still attending a number of functions this week I thought I would fill them with a few good old fashioned cookies and perhaps a mug and packets of hot chocolate for hostess gifts.  Sound good?  Whew.....have to get back into that kitchen this evening yet as I am back at work this week...no time off for me except for Christmas Day and Weekend.  How is your holiday time?  This year was very different for me but you will have to visit me on Schemmelhos to catch up on that news.  For the time being....I'm off to bake some old fashioned shortbread, ginger crinkles and who knows what else...grin!  Talk to you all real soon!

A Very Merry Christmas......

....from our house to yours....

or in this case....

from my favorite place to walk and muse.....

....and on this very special day,
shared with a handsome young man,
my son.
May the joy and warmth of the Yuletide Season
fill your hearts and home with warmth,
joy, peace and prosperity.
Will see you in the New Year
if I'm not tempted by recipe books found under the tree
before the New Year arrives!

Raisin Shortbread

In our house, shortbread is a definite hit!  All kinds and varieties.  Most often though, I prefer a simple and plain cookie to serve with tea.  This little shortbread bar appealed to me as the dough was similar to a basic recipe and the addition of raisins seemed a nice touch.  I think I overworked the dough a bit and so it was a bit 'crummy' as you can see in the pictures. I do think I would try it again though and perhaps you would have better success.  I will say that the shortbread was delicious and the idea of the beaten egg on top was beautiful and turned out well.  Sorry the pictures are not great.....here is a link to the site on Joy of Baking where you will find not only this recipe but tons of others!

INGREDIENTS:

1 cup of unsalted butter
1 tsp vanilla extract
1 cup icing sugar
2 1/2 cups flour
1/2 tsp salt
2 cups raisins

GLAZE:
1 egg slightly beaten

Cream butter and vanilla until smooth and creamy...a real must for shortbread.  Add the sugar and again, beat until light.  In a separate bowl whisk together the dry ingredients...then add to the butter mixture.  Mix until the dough JUST comes together...my mistake is to overdo it and then it separates again. Divide the dough into two making one half slightly larger than the other.  Spread the smaller half of dough over the bottom of a 9 x 13 greased or parchment lined pan.  Press gently into pan to form an even layer.  Sprinkle raisins on top and press lightly into dough.  Crumble the remaining dough over top and press gently onto raisins to form a smooth layer....grin...good luck.  Mine was not SMOOTH but it worked!  Then beat the egg and brush over top with a pastry brush.  Run the tines of a fork in lines over the top of the egg mixture to give it a 'marbled' effect when baked.

Pop into a 350 degree oven for 30 to 40 minutes or until it is golden brown.  Cool on a baking rack and then cut into squares....enjoy with a great cup of chai tea!

Potato 'n Smoked Gruyere Tart

This weekend I am cooking in advance for our work Christmas Potluck.  With the crisp cold air outside and sparkling crystals of snow falling outside the window....its been a warm and cozy weekend...a much needed 'back to the kitchen' for me!  This is where I find peace and relaxation....by my stove and in the warmth of my home.

I found this little gem of a recipe in our local IGA free recipe booklet called 'Inspired - for the love of good food'.  I am sure you can click on their product page and get recipes very similar to the magazine.  This recipe is advertised as a potluck dish and it sure is a great, easy and inexpensive, make and carry item. I changed it up a bit....only because I did not have petite potatoes nor did I have smoked paprika.  I did have some smoked Gruyere which I found great for this dish.  Of course, I had to make two tarts....one to sample to ensure the other would be appropriate for the potluck lunch.  I served it with rosemary lamb chops and it got a big thumbs up from the husband.....here it is.

Ingredients

• 2 tbsp olive oil
• 2 cups sliced yellow petite potatoes (I used regular)
• 1 tsp salt
• pepper to taste
• 1/2 tsp smoked paprika (I did not have any so I used some smoked Gruyere instead....I'll show you where)
• 3 tsp chopped fresh flat leaf parsley
• 5 large eggs
• 1/2 cup milk
• 1 9 inch deep dish pie shell (or your own)
• 1/2 cup shredded marble cheddar cheese (I used 1/4 cup shredded siago and 1/4 cup thinly sliced smoked Gruyere)

Turn your oven to 450 F.  Heat the olive oil in a frying pan over medium high heat.  Add your sliced raw potatoes and saute for 10 minutes until slightly softened.  Season with 1/2 tsp salt, pepper and smoked paprika.  Toss in your chopped parsley and set aside.

Whisk together the eggs and the milk and season with the remaining 1/2 tsp salt and some pepper.  Spread the potatoes evenly in the tart shell and sprinkle shredded cheddar cheese (or your substitute/layer Gruyere) over top.  Pour eggs over the potatoes and jiggle to settle.

Bake for 15 minutes at 450 and then turn down to 350 and bake another 15 minutes.  Serve immediately or cover and refrigerate for future.  Heat to warm before serving.

Chocolate Almond Toffee Bars

These scrumptious bars can be found at...where else...Mennonite Girls Can Cook.  I often go back to this site where I know I will find just what I am looking for and am assured each recipe will turn out.  You can click here for the link to the recipe and I'll include it below. 

You will see from my picture that my bars are not as 'gooey and yummy' as those that Anneliese made.  I think that is largely due to the fact that I, as usual...did not check to see I had all the ingredients first.  In fact I had only 1/4 the toffee bits needed.  Instead, I substituted 3/4 the amount with butterscotch chips which still turned out lovely.  How do I know?  Because everyone wanted the recipe for these 'almond roca' flavored bars when I served them.  Enjoy and if you haven't yet, do pop over to the Mennonite Girls Can Cook Blog.......you will find a wealth of home cooking and great recipes happening there!




What you need:

• 2 cups flour
• 2 cups oats
• 1 cup brown sugar
• 1 tsp baking soda
• 1 cup butter
• 2 cups semi sweet chocolate chips
• 1 cup slivered almonds
• 1 cup toffee bits ( I had 1/4 cup toffee bits so I added 3/4 cup cup butterscotch chips)
  
• 1 1/3 cups caramel sundae sauce ( I had slightly less but it still turned out great)
  
• ½ cup flour
  

 What you do:

1. Combine the first four ingredients in a mixing bowl.  Add your melted butter and mix well.  Save 1 1/4 cups of the mixture for later. Press the remainder into greased or parchment paper lined, 9” X 13” cake pan. Bake at 350 F for 12 min. or until light golden.
2. Combine the chocolate chips, almonds and toffee bits.  Sprinkle evenly over the base.  
3. Mix the flour and sundae sauce together until smooth.  Pour evenly over the ship mixture.
4. Top with the reserved oat mixture sprinkled over top.
5. Bake for about 20 - 25 minutes or until the top is golden brown.  Cool completely, I mean completely.  Using a sharp knife or 'bench scraper' cut into small squares. 

Caution:  These are extremely addictive!!!!

Been 'snowed' under at the office....will be posting real soon....I hope!

Pumpkin Chocolate Chip Cookies....with spice of course!

The other day when I was browsing

all your lovely sites I came across this delightful

recipe which I just knew I was going to enjoy.

A soft cookie with warm pumpkin and cinnamon

tempting your tastebuds, melting in your mouth between

chunks of chocolate...almost poetry.

This recipe is found on My Baking Addiction

and a big thanks to Jamie for sharing it.

Pumpkin Chocolate Chip Cookies

Ingredients

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon

1/2 tsp nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla
2 cups semisweet chocolate chips

Combine the pumpkin, sugar and the oil with the egg.  Whisk together until smooth.  In a separate bowl thoroughly combine flour, baking powder, ground cinnamon and salt.  Dissolve the baking soda with the milk and then stir in into the pumpkin mixture. Add the flour mixture to the pumpkin mixture and stir well.  Add the vanilla and chocolate chips.  Drop by teaspoonful onto a greased or parchment lined cookie sheet and bake in 350 oven for 10 to 12 minutes.  Wonderful!

Ma Po Tofu - the way I make it

I love tofu ... ask anyone about my love afair with Agedashi Tofu!.  But I also like it in spicy dishes such as this little combo.  If you've never tried it at your local Chinese restaurant....try making it yourself.  It is easy and delicious.  You can use ground pork with it or ground tofu....either way it is a great little simple dish that packs a bit of punch!

Ingredients:

200 g. medium tofu cut into 1/2 inch cubes
1/2 cup of minced pork (or replace with ground tofu)
2 tbsp chili bean paste (or similar paste)
3 tbsp peanut oil
2 tbsp fermented black beans
dash of chili hot sauce or crushed chili
1/2 cup chicken broth
1 tsp light soy sauce
1/4 tsp sugar
some salt
2 tsp cornstarch mixed with 1 tsp water
green onions - chopped


Heat a deep frying pan or wok.  Add the oil and the minced pork or ground tofu.  Stir fry until the pork is browned lightly.  Remove the pork or tofu.

Turn the heat to low and add the chili bean paste.  Stir fry quickly and then add the fermented black beans and the dash of chili suace. Stiry fry for about 20 to 30 seconds.  Add the chicken broth and heat through. Add the tofu carefully and make sure the sauce covers it all.  Add sugar and light soy sauce.  Turn the heat down and let simmer for a few minutes.  Sometimes the sauce thickens up enough at this stage but if you want it a bit thicker, add the cornstarch mixture and turn up the heat to allow to thicken.  

Serve with chopped green onions on top either alone or with a side of rice!  Enjoy!