Nanny's Real Scottish Shortbread

We got these from a couple in the ward who minister to us.

They are the best Shortbread I've had in my life!

I'll have to put up a picture later.  I can't find it in my photo's even though I just took the picture.
Now I need to call Roger's Four Mill tomorrow to see if they have bulk Berry Sugar and Rice Flour

Nanny’s Real Scottish Shortbread                        Bake @ 350 degrees – 15 to 20 min.

 -from Cheryl Meikle-                                                                          

1 lb.     Butter

1c.       Berry Sugar (fine)

3 c.      Flour

1c.       Rice Flour – Askews  or with Baking Supplies

2 tsp.   Baking Powder

Glazed Cherries

Cream Butter and Sugar

Gradually add flours (combined)  Until well mixed

Knead the dough until shiny

Balls and fork 

Tahini Paste

Image from themediterraneandish.com

You can pretty well tell what we will be eating tonight.

Falafel Sandwiches.

And here is the recipe for the tahini paste.

Easy Roasted Pumpkin Coconut Curry Soup

Mary and I made pumpkin soup last week.  You guessed it.  From the pumpkin left over from Halloween.  Mary had done the roasting of the pumpkin.  All that was left was to make the soup.  Having no curry in the house, Mary mixed some up.

"Who has all of the spices to make curry power, but no curry powder?", she laughed.

This is not the same recipe.

Just a recipe for

Easy Roasted Pumpkin Coconut Curry Soup

This link is from thecafesucrefarine.com

Also, do a search on pumpkin to find a similar recipe from last year.

Arta

Sea Salt Caramel

Blondies

Click on the link above or go to:

Photo from https://thefriendlyedit.com/salted-caramel-blondies/

https://thefriendlyedit.com/salted-caramel-blondies/

Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake   
Good but not really my favorite

FEATURED IN

50 Cheesecake Factory Copycat Recipes

      Total Time
Prep: 25 min. Bake: 45 min. + chilling 



      Makes
14 servings 


Ingredients

       1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs

       1/4 cup sugar

       1/3 cup butter, melted

     FILLING:

       3 packages (8 ounces each) cream cheese, softened

       1 cup sugar

       1 cup sour cream

       1/2 teaspoon vanilla extract

       3 large Nellie’s Free Range Eggs, lightly beaten

     COOKIE DOUGH:

       1/4 cup butter, softened

       1/4 cup sugar

       1/4 cup packed brown sugar

       1 tablespoon water

       1 teaspoon vanilla extract

       1/2 cup all-purpose flour

       1-1/2 cups miniature semisweet chocolate chips, divided

Directions

•   In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet; set aside.In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; set aside.In another bowl, cream butter and sugars until light and fluffy. Add water and vanilla. Gradually add flour and mix well. Stir in 1 cup chocolate chips.Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet.Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers.

The Ultimate Butter Tart

Recipe from Bonnie's friend, Brenda

Filling for Butter Tarts

Recipe from Crisco

1/2 cup lightly packed brown sugar
1/2 cup corn syrup
1/4 cup butter (or Golden Flavour crisco)
1 egg, slightly beaten
1 tsp vanilla
1/4 tsp salt
1 cup Sun-Maid raisins

Combine all filling ingredients except raisins.  Mix well.

Makes 36 if  you double the filling.

Put raisins in pastry shells, dividing evenly.

Fill /3 full with syrup mixture.

Bake on bottom shelf at 425 F for 12 - 15 minutes or just until set.

Don't over bake.

Under-baking makes them runnier?  Cool on sire rack.  Then removed from pans.

For the Tart Shells make any pastry that contains Crisco Shortening, though some people use lard, and others even use margarine.  Your choice.

This is the recipe Bonnie wanted to make for her birthday, but she didn't get around to making the tarts.  She decided to do some of her own self-care instead.

Spiced Crab Apple Jelly

From Lurene Bates:

Spiced Crab Apple Jelly

Makes 6 half-pint (8 Oz) jars

3 lbs crab apples

3 c water

1 tsp cinnamon or 2 sticks

1/2 tsp nutmeg

1/4 tsp cloves or 3 whole

3 c. sugar

1 Tbsp lemon juice

Boil all ingredients until it reaches jelly temperature and pour into sterilized, hot jars.

Use canner to make shelf-stable for up to one year.

Enjoy!

Guatamalan Refried Beans from Jessica Asch

For dried beans
1 cup dried beans 50 minutes in instant pot.
Use some chicken broth.
About 3 parts water to one part beans.
1 bay leaf

Or used canned beans
1 cup beans (one tin).  Rinse so you wash the salt off.

Refry one medium onion until it is black.  It really has to be burned.

At the end put in a bit of garlic.

Then blend to an emulsion.  Then blend with beans.

Gently warm and eat as a dip with chips.

Note after speaking with Jessica today.  She makes hers with the first method, using the dried beans and the pressure cooker part of her instant pot.  There is still some water left in the beans when they are fully cooked after about 50 minutes or so.  When I use the canned beans, of course I rinse them off so there is no liquid in with my beans.  I have to add some when I blend mine.  She has to reduce her mixture after it is blended, a bit more in the frying pan.  I also asked if she pulsed the beans so much that no black skins were showing.  She said yes.  I didn't pulse mine that much.  I should have.  Still, ours tasted good and we have done this 2 times.  Well, I have done it.  Once with just one can of beans, and the second time with 2 cans of beans, 2 onions, etc.

Cauliflower “Couscous” Celebratory Salad

From Arta:

This recipe is over on the other blog, but I thought I would lift it and put it in here.  I made it again today.  The cauliflower has the texture of coucous.  Pretty interesting.

From Mary:

Ready to eat the salad at Arta's!

This is my new favourite salad. I usually don't like raw cauliflower, but I just can't stop eating this.  

Here's to the summer of 2017!  May it be overflowing with celebrations of the heart, body, and soul. 

If I were at lake this summer, I would make this salad and share it with my extended family with gratitude in my heart for that precious piece of land that I love so much.

Cauliflower “Couscous” Celebratory Salad

• 1 head of cauliflower
• 3 cups leafy greens (spinach, romaine, kale, etc)
• 1 red pepper, finely diced
• Toasted almonds (or other nuts) – optional but super yummy and adds protein

1. Add about half of the cut cauliflower florets to the bowl of a food processor, and process for a few seconds until the cauliflower is finely processed, and resembles couscous; turn that out into a bowl, and repeat with the remaining cauliflower florets.
2. Toss cauliflower couscous, greens, pepper and best basil dressing (below).  Top with nuts if desired.

 **you could add any finely diced veggies you have in your fridge.  They key ingredients are the dressing and the cauliflower.

Best Basil Dressing

• 2 cups (about 1/4 pound) tightly packed fresh basil leaves, tightly packed
• 1 lemon – juice and zest
• 1 clove garlic
• ¾ cup oil (olive or canola)
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

1. Combine basil, lemon, and garlic in a food processor or blender. Puree mixture until smooth.
2.  With motor running, slowly add the salad oil to form an emulsion.   
3. Add sea salt and freshly ground black pepper. If not serving immediately, store in an airtight jar or container in the refrigerator.

Lime Tarts

A recipe from Wyona

Lime Tarts

         1-1/4 cups graham cracker crumbs

         5 tablespoons butter, melted

         1/4 cup ground almonds

         3 tablespoons sugar

         FILLING:

         4 egg yolks

         1 can (14 ounces) sweetened condensed milk

         1/2 cup lime juice

         2 teaspoons grated lime peel

         TOPPING:

         1/2 cup heavy whipping cream

         1 tablespoon sugar

         1/2 cup sour cream

         1 teaspoon grated lime peel

                  Fresh raspberries and lime wedges

Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake 15-18 minutes or until edges are lightly browned.

In a large bowl, whisk egg yolks, milk, lime juice and peel. Pour over crust. Bake 12-14 minutes or until center is almost set. Cool on a wire rack. Refrigerate at least 2 hours.

In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime peel. Spread over tart.

Lime curd cream filling:

3 large eggs

¾ cup granulated sugar

½ cup fresh lime juice (or sub bottled)

Zest of 1 or 2 limes (I used 1.5 tbsp lime zest)

4 tbsp unsalted butter, cubed

¾ cup whipped coconut cream**

Make the lime curd cream filling: In a small pot, whisk together the eggs, sugar, juice and zest until smooth. Place over medium heat* and cook, stirring continuously, until thickened (4-5 minutes). Remove from heat and stir in the butter until melted. Set aside to cool to room temperature.

Garnish:

•   ¼ cup toasted coconut

•   Grated lime zest

1 ½ cup whipped coconut cream**

Whipped Coconut Cream

2 cans full fat coconut milk, refrigerated 16-24 hours

1 tsp vanilla

½-2/3 cup powdered sugar, sifted

When the curd has cooled to room temperature, stir in whipped coconut cream slowly.

Spoon warm filling into the cooled tart shells and place in the fridge to set completely.

Divide remaining coconut cream between tarts and garnish with toasted coconut and lime zest. Store in the refrigerator until ready to serve.

An Easy Bread to Start With

This is where I started when I wanted to learn to make bread. This is a good basic recipe that will help you get the hang of making bread. I don't use canola oil, I would substitute avocodo oil or butter.

Click here to go to the recipe

Smashed Chickpea Salad

Imagine retrieved from
https://vanillaandbean.com/smashed-chickpea-salad-sandwich/

Ingredients

• 2 cans of chickpeas, drained and thoroughly smashed (we use the bottom of a mason jar to smash them)
• 1 cup diced celery
• 2 teaspoons fresh dill, finely diced/minced
• 1/2 cup diced bread and butter pickles
• 1 tablespoon + 1 teaspoon fresh lemon juice
• 1/2 teaspoon sea salt
• fresh pepper, to taste
• 1/4 cup vegan mayo
• 1/4 teaspoon garlic powder

Instructions

1. Drain chickpeas and place in a large bowl. Mash well (we use the bottom of a mason jar as a masher)
2. Add remaining ingredients and mix well
3. Serve with lettuce, avocado, or toppings of choice.
4. Enjoy!

by Joy Shull

https://buildyourbite.com/smashed-chickpea-salad-sandwich/

Cornbread

Moiya forwards a good recipe to me which I have transferred to this blog. 
I do like cornbread. 

Sometimes I add some canned hot chili peppers to my cornbread, although this recipe doesn't do that.

Corn Bread  

1/2 cup butter or margarine

2/3 cup sugar

2 eggs

1 cup buttermilk

1/2 tsp. soda

1 cup cornmeal

1 cup flour

1/2 tsp. salt

Melt margarine and add to sugar.  Stir well, Add eggs and beat well.  Combine buttermilk with soda then add and stir until blended.  Add dry ingredients all at once.  mix jut till blended

Pour into 9x9 inch greased pan. 

Bake at 375 F for 30 min.

Can be doubled in a 9X13 inch pan, then baked for approximately 40 min.