Cranberry and Rosemary White Christmas Sangria

2 apples, granny smith and a braeburn, chop in small cubes
1 heaping cup of fresh cranberries
1 large sprig of fresh rosemary, extra for garnish
1 bottle of Pinot Grigio
1/2 cup of white grape juice
1/4 cup of sugar, more for garnish
1 can of club soda

Combine all the ingredients in a large pitcher.  Mix well so that the sugar fully dissolves.  Place the pitcher in the refrigerator to chill.  During this time the sugar will fully dissolve.

To make a garnish for this drink place about 1/2 cup of granulated sugar in a shallow bowl.  Lightly wet the rosemary and then give it a good shake to remove any excess water.  Then roll the springs in the sugar until they are coated as you please.

Once the pitcher has chilled for about an hour, it should be ready to serve.

Amy prepared this Sangria for Christmas Dinner 2014.  

Brown Sugar Caramel Sauce

A perfect dessert after a big meal or a nice afternoon snack with coffee, tea or

hot chocolate........vanilla ice cream with a rich, warm caramel sauce.  Bonus, it's a gluten free dessert if you choose the right vanilla ice cream.

1/2 cup salted butter

1/4 teaspoon salt

• 1 cup brown sugar (well packed)
• 2/3 cup heavy whipping cream, unwhipped (35% cream, no less! can use a little more cream)
• 2 -4 teaspoons vanilla extract (optional)
• Melt butter and add salt in a small saucepan.  Add the brown sugar.  Whisk until combined and thickened (about 2 minutes.  Whisk in the shipping cream, until thoroughly blended (2 more minutes).  Mix in vanilla until combined. The sauce will thicken up more when refrigerated.   (Yield 2 cups)
  
  
  

Gluten Free Butter Tart Bar

2 eggs 
3/4 cup (175 mL) corn syrup 
2 tbsp (25 mL) cornstarch 
1/2 tsp (2 mL) gluten-free baking powder
1/4 tsp (1 mL) salt 
1 cup (250 mL) raisins 
1/2 cup (125 mL) walnuts, chopped 
Base:
1/2 cup (125 mL) butter, softened 
1 cup (250 mL) rice lour 
1/3 cup (75 mL) tapioca starch 
1/3 cup (75 mL) packed brown sugar
2 tbsp (25 mL) potato starch 
1 tsp (5 mL) xanthan gum


Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.
 In bowl, beat butter until fluffy. In separate bowl, whisk together rice flour, tapioca starch, brown sugar, potato starch and xanthan gum; stir into butter. Press into prepared pan. Bake in centre of 350F (180C) oven until set but not browned, about 10 minutes. Let cool in pan on rack.  Meanwhile, in bowl, beat eggs; beat in corn syrup. In separate bowl, whisk together cornstarch, baking powder and salt ; stir into egg mixture just until combined. Stir in raisins and walnuts.  Pour over base. Return to oven and bake until almost firm, 30 to 35 minutes. Let cool in pan on rack. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 2 weeks.)Tip: The shortbread base tends to crumble if cut into bars while still warm. For easier cutting, refrigerate overnight first. 

Apple Raisin Pancakes

Summer Camp chez Grandmaman Morning Pancakes

2 cups flour

2 tbsp. sugar

2-1/2 tsp. baking powder

2 tsp. cinnamon

1-3/4 cups  milk

1/2 c. egg substitute

1/4 c. melted butter

3/4 c. pared, chopped apple

3/4 cup raisins

Combine dry ingredients. Beat together milk, egg and melted butter; stir into dry ingredients.  Stir in apple and raisins.  Cook on a lightly greased griddle over medium high heat, using 1/4 cup batter for each pancake.  Makes about 15 4 inch pancakes.

(typed by Ethan)

Reegan 2014

Add caption

Peach Crumble

Always on the lookout for a new crisp, crumble or cobbler recipe, this crumble was the perfect combination for peaches brought back from the Okanagan and saskatoons and raspberries picked at the cabin.  

The bonus, it's gluten free.  

Thanks to Erin from Texanerin  http://www.texanerin.com/2013/08/blueberry-peach-crumble.html  

 for sharing her tips.  

I know I'll be using this combination with apples as well.

Barbara's Pesto

Ingredients

5-6 ounces (2 bunches or 6 cups) basil leaves

1/2 cup pine nuts

1/2 cup grated parmesan cheese

1-2 garlic cloves

1/4 tsp. salt

1/4-1/2 cup extra virgin olive oil

Blend half the basil with nuts, cheese, garlic cloves and salt in a food processor until finely chopped.  Scrape down the sides of the bowl and add the rest of the basil.  Blend until a uniform paste has formed.  Scrape down the sides of the bowl as needed.  With the food processor still running, stream in the olive oil (amount depending on the consistency you want).  

Pesto will darken and brown very quickly but will still be tasty and fresh for several days.  For best appearance, use it right away.  If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets.  Pour a little olive oil over the surface, cover and refrigerate for up to a week.  Pesto can also be frozen for several months.

Barbara and I prepared our pesto at Barbara's Hawaiian getaway and as we didn't have a food processor, with a little creativity and tenacity we were successful with a small hand mixer/blender.

For a change, or depending on ingredients you have on hand, substitutions can be made.  The "main formula" includes  fresh green leafy greens (maybe baby spinach), a nut (walnuts), a hard cheese (asiago) and olive oil.

Chicken, Broccoli and Apple Salad

450 g (1 lb) cooked chicken, diced

1/2 large red delicious apple diced

1 1/2 cup broccoli florets, cooked and cooled

1/4 cup raw almonds, chopped and toasted

1/2 cup sliced green olives

1/4 cup organic dried apricots, chopped

4 slices crispy bacon, crumbled

Vinaigrette

1 clove garlic, chopped

the juice of 1 lemon

1/4 cup mayo

1 tbsp dijon mustard

1 tbsp white wine vinegar

1 tbsp honey

1/2 tsp salt

1/2 tsp freshly cracked black pepper

1 tbsp fresh rosemary, chopped

In a small food processor, or with the help of a stick blender, process all the ingredients for the vinaigrette until smooth and creamy.  Set aside.

In a large mixing bowl, add cooked chicken, diced apple, cooled broccoli, toasted almonds, green olives, dried apricots, crispy bacon and vinaigrette and mix until thoroughly combined.

Place the salad in the fridge for a few hours before serving to allow flavors to fully develop.  This salad will keep in the fridge for 2 to 3 days in an airtight container.