Lemon Delight

This dessert has been a favourite at our house since 1980 

when my friend Rowena submitted it to our first church cookbook. 

Since then I've come across many versions of this recipe.  

Some use chocolate pudding mix, others a combination of chocolate and vanilla instant pudding. 

 I made it  for a dinner party this past week using a lemon pie filling instead of the

 lemon instant pudding Rowena's recipe called for. 

 We enjoyed the more intense lemon flavour the pie filling added.  It was delicious.

 If you are gluten intolerant, you might want to try Julie's gluten free version.  http://www.mennonitegirlscancook.ca/2011/10/lemon-dessert-squares-gluten-free.html

• 1/2 cup ground hazelnuts
• 1 cup flour
• 1/2 cup cold butter
• dash of salt
• 2 cups whipping cream
• 1 8 oz. package cream cheese, softened
• 1 cup plus 2 tablespoons icing sugar divided
• Lemon pie filling -  packaged or the following:

                                  1 cup sugar
                                  1/3 cup cornstarch
                                  1 tablespoon flour
                                  1 3/4 cups water
                                  1/2 cup fresh lemon juice
                                  1 tablespoon lemon zest
                                  3  large egg yolks
                                  3 tablespoons butter
                                  1 teaspoon lemon extract
                                 

1. For crust, cut butter into hazelnuts, flour and salt to form crumbs.  
2. Press crumbs into the bottom of a 9" x 13" pan.
3. Bake at 350º for about 15 minutes. Remove from oven and cool on a rack.
4. For the lemon pie filling, mix sugar, cornstarch and flour in a medium saucepan or the top of a double boiler.
5. In a large measuring cup, combine egg yolks with lemon juice and zest and beat well.
6. Add water and whisk to combine.
7. Whisk liquid into dry ingredients and heat over medium heat stirring constantly.
8. Cook until it begins to bubble and thicken.
9. Stir in butter and extract.
10. Set aside to cool.
11. Whip 2 cups whipping cream until soft peaks form.  Do not over whip. Set aside.
12. In a large bowl, beat cream cheese until creamy
13. Add icing sugar to the cream cheese a little at a time until it is well blended.
14. Measure 1 cup of the whipped cream into cream cheese mixture and fold gently until it is incorporated.
15. Spread cream cheese mixture over cooled crust.
16. Spread cooled lemon pie filling over cream cheese layer.
17. Add 2 tablespoons icing sugar to the remaining whipped cream and beat just until it is mixed in.
18. Spread whipped cream over lemon filling.
19. Sprinkle with more ground hazelnuts or chopped hazelnuts and refrigerate until serving time.

Serves 16
Note: be sure the crust and lemon filling have cooled to room temperature before topping with the cream cheese and whipped cream.

Banana Oatmeal Pancakes

Ever the pancake lover that I am, this recipe in the Chatelaine Holiday Edition 2008, caught my eye. They may take a little longer to prepare than your average pancake, but then - these are not your average flapjack! Here is my version.

Ingredients:

• 1 cup quick cooking oats
• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 2 eggs
• 1 cup vanilla yogurt
• 3/4 cup milk
• 2 tablespoons melted butter
• 2 ripe bananas, chopped

Method:

1. Preheat griddle between low and medium heat
2. In large bowl, combine dry ingredients
3. In another beat eggs, add yogurt, milk and butter. Stir in finely chopped bananas
4. Stir wet ingredients into dry, stirring until blended
5. Drop by extra large spoonfuls onto pre-heated griddle. You don't want to cook these too quick, because they are quite thick. Turn over once you see tiny bubbles forming on top. If they are too dark, turn down the temperature.

This recipe makes 16 pancakes. Left-overs can be frozen and reheated in the toaster.

Gluten Free Banana Walnut Muffins

This is my friend Irene's recipe. She baked these moist and delicious muffins for us one evening with tea. They were so tasty I asked for the recipe as I am looking for more recipes that a gluten free without the need for a large variety of gluten free flours. This recipes uses coconut flour.

• 4 ripe bananas, mashed
• 4 eggs
• 1/2 cup almond butter
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla
• 1/2 cup coconut flour
• 2 teaspoons cinnamon
• 1/2 teaspoons nutmeg
• 1 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts 

1. In a large mixing bowl with beaters mix mashed bananas, eggs, almond butter, coconut oil, vanilla until well blended. 
2. Add the coconut flour with the spices, baking powder, baking soda and salt. 
3. Combine the dry ingredients with a spatula. Divide the batter evenly in 12 lined baking pans about 2/3 full. 
4. Sprinkle with additional chopped walnuts if desired. 
5. Bake for 20-25 minutes at 350 degrees. Store in a resealable bag in the refrigerator. 

Prawns Magenta

How many of you remember a little quaint restaurant in Chilliwack called Harvesters IV?
It holds special memories for me...as I went into labor that evening way back in 1982.  We had the most delicious appetizer made by Jurgen, the local European chef and he shared this recipe with me which is perfect for a cold winter night.  Sometimes this has become our main meal, by just adding a loaf of fresh bread.

Prawns Magenta

• 2 stalks of celery chopped
• 1 large carrot chopped
• 1 onion
• 1 clove garlic
• 2 tablespoons olive oil
• 8 ounces deveined prawns
• 1/4 cup wine or apple juice
• 8 ounces of tomato sauce
• 1/4 teaspoon salt
• pepper to taste
• 1 cup grated mozzarella cheese

Method:

1. Heat oil and add chopped celery, carrots, garlic, and onions.
2. Cover and simmer over low heat for 10 minutes
3. Add prawns to pan with wine and tomato liquids
4. When prawns turn pink, you know they have been cooked long enough.
5. Season with salt and pepper and cover at low heat again for 10 minutes, stirring occasionally.
6. Pour into serving dishes and sprinkle mozzarella cheese on top.
7. Broil in the oven until lightly browned. Serves 4.

Old Fashioned Cream of Tomato Soup

What does a cold wintry day call for but a good bowl of soup?  This soup is 'naturally' gluten free.

 I was invited to my friend, Dorothy's house for lunch some months ago and she served me a lovely tomato soup.
 I had not had tomato soup for a long time and found her's so tasty, I asked her for the recipe.
She told me that years ago she and her husband had been travelling and stopped in a town they were not familiar with and asked someone for a good place to have lunch.  They were told that they had to go to  4B's because they were known for their excellent tomato soup.
They took the advice and did enjoy the soup, so much that Dorothy asked for the recipe.
Contrary to many restaurants that refuse to share their recipes, this place was so happy to share, that they had pre-printed recipe cards for those who asked.   This restaurant is closed now, but my friend still had an original card and was happy to give it to me - the one pictured in the above photo.

The recipe is as follows ...

•  1 tbsp. chicken base paste (I used a chicken bullion cube - make sure it is gluten free if you are on a gluten free diet.) 
• 1 cup water 
• 1 oz. butter (1 tbsp)
• 2 tbsp sugar 
• 1 tbsp chopped onion 
• 1/2 tsp baking soda 
• 1 15 oz. diced tomatoes (pureed) 
• 1 16 ox. can crushed tomatoes
• 8 oz. (1 cup) whipping cream
• 8 oz. liquid coffee creamer (I used milk) 

1. Combine chicken base, water, butter, chopped onion and sugar
2. Simmer until onions are clear
3. Add tomatoes, baking soda and stir well. 
4. Add cream, milk and heat to serve. 

Serve with crackers and a salad - and you have a meal that satisfies. 

Easy brown sugar garlic chicken thighs

This is an easy chicken recipe that your family will love and can be prepared ahead earlier in the day and kept in the refrigerator until you are ready to put dinner in the oven.  I often use bone in chicken thighs because they always stay moist and the flavour is great.  Go ahead and use boneless chicken breasts or a whole cut up chicken if that is what you prefer.

• 6 chicken thighs, bone-in
• 2 tablespoons butter
• 4 cloves garlic, minced
• 4 tablespoons brown sugar
• cajun seasoning

1. Place chicken in a parchment paper lined baking pan. 
2. Preheat oven to 350.
3. Melt butter in fry pan on low heat and add garlic, stirring to combine and soften  Keep a close eye on the garlic that it does not burn.  As you see it just begin to turn colour, remove from heat and add brown sugar and stir to make a paste.
4. Divide the paste between the chicken pieces and sprinkle with cajun seasoning as you would season with salt.
5. Bake for 45- 50 minutes.  
6. Drain juices into a fry pan, add a bit of finely diced onion, tomato and peppers and simmer until softened, and add to cooked rice.  

Healthy Quinoa Salad

Some of you have asked if we ever have some healthy dishes. Here's a salad that is chopped full of powerhouse nutrients. I have joined a group of ladies this past fall, for a 7-week challenge.  No junk food nor refined sugars. Truly this has been a challenge, but I've noticed how quickly those extra pounds can sneak on.  So this week I chose kale and quinoa.  I'm very content to eat the same old, but during this time I challenged my self to eat healthier and wiser, hoping to see some beneficial results.

Kale is known as one of the powerhouse of nutrients, high in antioxidants.  Quinoa is also known as an ancient grain which is high in fiber and protein and very low in fat and it's gluten free. 

You'll notice that we only use olive oil and lemon juice for the dressing, keeping things light.

Ingredients

• 2 cups cooked quinoa
• 2 cups spinach
• 2 cups kale
• 1 cup chopped cucumber
• 1 cup cherry tomatoes halved
• 1/2 green pepper
• 1/4 cup red onions.
• 1/4 cup pure virgin olive oil 
• 1/2 freshly squeezed lemon  
• I/2 pound cooked shrimp (optional)

1. Cook quinoa as per instructions.  I cooked my quinoa in my rice cooker. 
2. Layer spinach on the bottom of the platter.
3. Chop up kale and drizzle pure olive oil on leaves.  It gives a perfect healthy shine.
4. Combine kale and spinach to form a bed of greens.
5. Spoon cooked quinoa on greens.
6. Combine cucumbers, tomatoes and onions in bowl and mix well with 1/4 cup olive oil.
7. Spread over quinoa mixture. 
8. Optional: Top with some freshly cooked shrimp.
9. Take your lemon pieces and drizzle juice over the whole salad.
10. Add your favorite seasoning spice on top.
11. Let the juices and oil marinate your salad.

It's simple, nutritious and it's paid off.

How To Make Chocolate Covered Strawberries

Happy Valentine's Day!  

We all have those we can show love to today whether it be co-workers, neighbors, friends or family... or maybe even a sweetheart!  

If you haven't yet considered how to show love I'd like to offer you this very easy and quick but most delicious way of presenting your affection. 

• about 1 pound chilled strawberries
• about 250 grams or 1 cup chopped good quality dark chocolate
• 1/2 cup white chocolate chips

1. Wash and dry the strawberries.  Use a paper towel to make sure the strawberries are moisture free.
2. Place chopped chocolate in a narrow measuring cup.  (easier to dip berries into deep chocolate)
3. Place in microwave and heat on 50% power for about 2 minutes, stirring every 30 seconds until the chocolate has melted.
4. Gather all the green stems together and use that to hold the strawberry.  Dip the strawberry and then let it drip off before placing on a parchment lined baking sheet.
5. Place chocolate chips in a pastry bag.  Melt the white chocolate chips, again at 50% power for less than a minute.  Squeeze the bag to make sure all the chips are melted.
6. Cut a little hole at the bottom of the pastry decorating bag and squeeze out a drizzle over all the strawberries.  
7. Place in a refrigerator to set.  

White Chocolate Macadamia Nut Cookies

Since I am not really the biggest chocolate fan, I often reach for sweets that are pale in colour and white chocolate macadamia nut cookies are hard to resist. Macadamia nuts are sometimes hard to find in the grocery store, but I have friends who bring them back from their Hawaiian vacation.  That makes the cookies all the more special!  Since tomorrow is Valentine's Day, I've added a variation below with a splash of red just for the occasion.

• 1 cup butter, room temperature
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white chocolate (about 8 ounces, coarsely chopped) *
• 1 1/2 cups coarsely chopped roasted macadamia nuts

1. Preheat oven to 350 degrees Fahrenheit. Line cookie sheet with parchment paper.
2. Beat butter, brown sugar and granulated sugar on medium speed until smooth.
3. Add the eggs and vanilla and beat until creamy.
4. Combine the flour, baking soda, salt.
5. Gradually add the dry ingredients to the creamed mixture, stirring until blended.
6. Add white chocolate chunks and macadamia nuts.
7. Drop by rounded tablespoon two inches apart on prepared cookie sheet...or use a cookie scoop. 
8. Flatten slightly with dampened hands.
9. Bake for about 12 minutes, or until golden brown around the edge. 
10. Remove from oven and let cool for several minutes.
11. Move to wire rack to cool completely.

Yield: 2 1/2 dozen large cookies

*White chocolate chips can be used instead, though the chunks are much preferred over here.

Valentine Version: 
 

Add 1 cup of dried cranberries along with the white chocolate chunks and the macadamia nuts.

* If you have a special occasion to celebrate...they bake up fabulously for a cookiegram! Cut parchment paper to fit the bottom of a 9" round cake pan or pie plate...and form an 8-inch cookie with about one cup of cookie batter, spreading evenly. Bake for about 15 minutes...or until golden. Cool. Write your message with melted chocolate or decorator icing. I used a 'writing tip' on a Ziploc bag...and then there's no mess to clean up.

Speaking of special occasions, it happens to be Marg's birthday today. It's time for 'cake' and coffee.

 

No Bake Chocolate Pudding Cheesecake

Happy Valentines Day

The creamy layers in this dessert sit on top of a chocolate crumb crust. Whipped cream, paper thin chocolate chard's and a fresh strawberry add a special finishing touch.

Crust:

• 3/4 cup chocolate crumbs
• 1/4 cup graham crumbs
• 1/3 cup butter, melted

1. Stir together crumbs. Add melted butter.
2. Press mixture into a 10" spring form pan.
3. Bake in 350º oven for 7 minutes. Cool.

Cream Cheese Layer:

• 2 8oz packages cream cheese, room temperature
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 2 cups whipped cream, or cool whip

1. Beat cream cheese till light and fluffy. 
2. Add sugar and vanilla and beat well. 
3. Fold in whipped cream or cool whip.
4. Spread mixture over cooled crust. 
5. Place in refrigerator. 

Chocolate Pudding Layer:

• 1 large box chocolate pudding and and pie filling (box calls for 3 cups milk)
• 1 8 oz package cream cheese, room temperature

1. Cook pudding according to directions on box. 
2. Cover with wax paper and cool until luke warm. (the wax paper keeps the pudding from forming a 'crust' on top.
3. Beat cream cheese into luke warm pudding until well blended.
4. Spread over cream cheese layer.
5. Place in refrigerator for several hours or overnight.

Whipping Cream: ( I like to only put this layer on no more than 1 hour before serving so the cream is really fresh tasting)

• 2 cups whip cream
• 4 tbsp sugar
• 2 tbsp instant vanilla pudding (this stabilizes the cream)
• 1 tsp vanilla

1. Add all ingredients into a cold bowl.
2. Beat until cream is whipped and soft peaks form. 
3. Spread whipped cream over chocolate layer. 

Optional: Fill a piping bag with extra whipped cream to decorate the top. Decorate with chocolate and strawberries.