Kate's mission was to make a crispy oatmeal cookie instead of a chewy. This recipe is crispy, would hold up for dunking and is really one of the best crispy oatmeal cookies I've had. Don't use quick oats, use old fashioned oatmeal, the big flakes. Experiment...use your imagination....
1 cup butter or margarine
1 cup white sugar
1 cup brown sugar
1 egg
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking powder
1 tsp. baking salt
1/2 tsp. salt (omit if using salted butter)
2 cups oatmeal
3/4 cup shredded unsweetened coconut
raisins
Mix it all together, drop onto baking sheet and bake at 350/375.
Thursday, 15 March 2007
Friday, 2 March 2007
Out of the fire into the pan
From Chatelaine Magazine's test kitchen.
Best pancakes I've made....delicious!
Preparation time 15 min
Cooking time 4 min per batch
Makes 14 to 16 medium pancakes
2 tbsp (30 mL) butter
2 cups (500 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
2 eggs
1 1/2 cups (375 mL) milk
1 cup (250 mL) regular or light sour cream
1 tsp (5 mL) vanilla
Butter for cooking pancakes
Fresh blueberries & raspberries (optional)
1. Microwave 2 tbsp (30 mL) butter in a small bowl until melted. In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre. In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla. Pour into flour mixture and stir just until mixed.
2. Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 min. Turn and continue to cook until pancakes are golden, from 2 to 3 min.
3. Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.
Best pancakes I've made....delicious!
Preparation time 15 min
Cooking time 4 min per batch
Makes 14 to 16 medium pancakes
2 tbsp (30 mL) butter
2 cups (500 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
2 eggs
1 1/2 cups (375 mL) milk
1 cup (250 mL) regular or light sour cream
1 tsp (5 mL) vanilla
Butter for cooking pancakes
Fresh blueberries & raspberries (optional)
1. Microwave 2 tbsp (30 mL) butter in a small bowl until melted. In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre. In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla. Pour into flour mixture and stir just until mixed.
2. Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 min. Turn and continue to cook until pancakes are golden, from 2 to 3 min.
3. Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.
Tuesday, 27 February 2007
Guru
In Western usage, the original meaning of guru has been extended to cover anyone who acquires followers, though not necessarily in an established school of philosophy or religion.
If the dinner I had at Guru Korean Grill & Bar is any indication of the above definition, this restaurant has achieved me as one follower. The dinner I shared with my friend, Mimi, was the best dinner I've had dining out in sometime. Mimi was an excellent teacher for my introduction to Korean food and each dish was a delightful combination of tastes. We had thinly sliced beef done on a grill. I don't eat beef usually but this was excellent. I even tried a seafood pancake with spring onions, and I don't eat seafood either. The rice with vegetables and hot sauce added a nice base for the other items. The condiments of kimchee, pickled bamboo shoots and cold potatoes in a light plum type sauce were tasty additions. Lots of tea rounded out our meal. A nice light meal that left me satisfied without being stuffed.
Highly recommended! I'm looking forward to introducing others to Guru. Location 1015 Fort Street.
If the dinner I had at Guru Korean Grill & Bar is any indication of the above definition, this restaurant has achieved me as one follower. The dinner I shared with my friend, Mimi, was the best dinner I've had dining out in sometime. Mimi was an excellent teacher for my introduction to Korean food and each dish was a delightful combination of tastes. We had thinly sliced beef done on a grill. I don't eat beef usually but this was excellent. I even tried a seafood pancake with spring onions, and I don't eat seafood either. The rice with vegetables and hot sauce added a nice base for the other items. The condiments of kimchee, pickled bamboo shoots and cold potatoes in a light plum type sauce were tasty additions. Lots of tea rounded out our meal. A nice light meal that left me satisfied without being stuffed.
Highly recommended! I'm looking forward to introducing others to Guru. Location 1015 Fort Street.
Thursday, 15 February 2007
Chocolate-Pepper Cookies
These cookies were David Glen's contribution for this year's Valentine's Day office Goodie Day.
Rating: 5 stars
3/4 lb. unsalted butter
1 3/4c. sugar
2 eggs, slightly beaten
3c flour
1 1/2c cocoa
1/4t salt
1/3t pepper
1/8t cayenne
1t cinammon
Cream butter and sugar in a large mixing bowl. Add the eggs and beat until fluffy. Sift together the dry ingredients. Stir them into the butter mixture and beat until well incorporated. Add flour if needed(1/4c maximum). Divide the dough into threes and wrap in plastic.
Chill at lest one hour.
Heat oven to 375. On a well-floured board roll dough to 1/8". Cut into hearts and place on a parchment lined baking sheet. Bake 8-10 minutes-crisp not darkened. Let cool on racks.
Icing for Chocolate-Pepper Cookies
1c sifted icing sugar
1 egg white
1/4t lemon-juice
Mix- it should resemble heavy cream
Dip cookies half-way in the icing
Rating: 5 stars
3/4 lb. unsalted butter
1 3/4c. sugar
2 eggs, slightly beaten
3c flour
1 1/2c cocoa
1/4t salt
1/3t pepper
1/8t cayenne
1t cinammon
Cream butter and sugar in a large mixing bowl. Add the eggs and beat until fluffy. Sift together the dry ingredients. Stir them into the butter mixture and beat until well incorporated. Add flour if needed(1/4c maximum). Divide the dough into threes and wrap in plastic.
Chill at lest one hour.
Heat oven to 375. On a well-floured board roll dough to 1/8". Cut into hearts and place on a parchment lined baking sheet. Bake 8-10 minutes-crisp not darkened. Let cool on racks.
Icing for Chocolate-Pepper Cookies
1c sifted icing sugar
1 egg white
1/4t lemon-juice
Mix- it should resemble heavy cream
Dip cookies half-way in the icing
Monday, 12 February 2007
The Hyper Gourmet
www.hypergourmet.com
At hypergourmet you will find fine foods at a resonable price but also rare products not found elsewhere.....such as the Modena Balsamic Vinegar at $119.00
It is aged for 12 years - the inimitable flavor of syrupy traditional is smooth, warm, sweet and sour in perfect proportion. It's best drizzeled in small quantities over finished dishes or sipped like a fine liqueur. Comes in a box with a booklet (see photo above).
I do find the website name interesting...hyper gourmet.....just trying to imagine what such a person would act like? A whirlwind in the kitchen?
Tuesday, 6 February 2007
Full O'Beans
This is the BEST bean salad...trust me...I don't like bean salad except this recipe. It keeps well in the fridge, is handy for picnics or potlucks. Can easily be halved by using 10-ounce/284 mL cans of beans and half a pound/250 g each of fresh beans but make the same amont of marinade. I use the smaller cans for this salad every time.
1 lb/500 g fresh wax beans or 19oz/540 mL canned
1 lb/500 g fresh green beans or 19oz/540 mL canned
1 can (19oz/540 mL)red kidney beans, drained
1 can (19oz/540 mL) lima or broad beans, drained
1 can (19oz/540 mL) chick-peas, drained
1 can (19oz/540 mL) pinto, romano or white kidney beans, drained
2 green peppers, chopped
2 Bermuda onions, thinkly sliced into rings or may use Spanish onion
Marinade:
1/2 cup red wine vinegar
1/4 cup vegetable oil or olive oil
1/3 cup granulated sugar---I use less
1/3 cup packed brown sugar
1 tsp freshly ground pepper
1/2 tsp salt
Snap ends off fresh beans and cut into 1 1/2 inch pieces. Cook beans in rapidly boiling water for 3 minutes; plunge into cold water until cool, then drain and pat dry.
NOTE: the above step is not necessary if canned green beans and canned wax beans are used.
In a large bowl combine beans, kidney beans, lima beans, chick-peas, green peppers and onions.
Marinade: Combine vinegar, oil, both sugars, pepper and salt. Stir into bean mixture. Marinate in fridge over-night. Makes 20 servings if you use the large sized cans.
Calories per serving: 248
Grams of fat per serving: 4
fiber: excellent source
Vitamin C: excellent source
iron, thiamine, niacin and phosphorus: good sources
1 lb/500 g fresh wax beans or 19oz/540 mL canned
1 lb/500 g fresh green beans or 19oz/540 mL canned
1 can (19oz/540 mL)red kidney beans, drained
1 can (19oz/540 mL) lima or broad beans, drained
1 can (19oz/540 mL) chick-peas, drained
1 can (19oz/540 mL) pinto, romano or white kidney beans, drained
2 green peppers, chopped
2 Bermuda onions, thinkly sliced into rings or may use Spanish onion
Marinade:
1/2 cup red wine vinegar
1/4 cup vegetable oil or olive oil
1/3 cup granulated sugar---I use less
1/3 cup packed brown sugar
1 tsp freshly ground pepper
1/2 tsp salt
Snap ends off fresh beans and cut into 1 1/2 inch pieces. Cook beans in rapidly boiling water for 3 minutes; plunge into cold water until cool, then drain and pat dry.
NOTE: the above step is not necessary if canned green beans and canned wax beans are used.
In a large bowl combine beans, kidney beans, lima beans, chick-peas, green peppers and onions.
Marinade: Combine vinegar, oil, both sugars, pepper and salt. Stir into bean mixture. Marinate in fridge over-night. Makes 20 servings if you use the large sized cans.
Calories per serving: 248
Grams of fat per serving: 4
fiber: excellent source
Vitamin C: excellent source
iron, thiamine, niacin and phosphorus: good sources
Thursday, 1 February 2007
Get seriously caffeinated
No java sleeves, commuter mugs or spills to worry about. Get seriously caffeinated with FOOSH energy mints. Since I like mints I'm sure I would get one HUGE buzz off these.
If anyone dares to try these I'd like to see a review on taste and how buzzed the experience left you. Available at www.thinkgeek.com
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