Sadie's Toffee

 Sadie says the he recipe is quite simple. 

1/2 cup butter

1 cup sugar

few pinches of salt

 

Just melt down half a cup of butter in a medium size skillet.  When it has melted add one cup of sugar and a few pinches of salt.  The salt helps the toffee not separate.  Turn the temperature up to a medium or high heat depending on whether you would rather it take less time with more of a chance of burning or more time with less of a chance.  Continue stirring it until the mixture becomes a light brown color that when left for a few seconds, and you mix it deep brown streaks turn up.  Most importantly when you can no longer see the sugar particles and it is smooth.  Then remove from heat and pour it onto a parchment paper on a pan of some sort.  Allow to cool completely then crack into pieces.

Enjoy!

Thanks for the recipe and the yummy toffee Sadie! 

Roasted Pears

Jenny served this as an accompaniment to a tender pork loin on a visit over the Christmas holidays.  A perfect compliment to the meal along with cheesy mashed potatoes and a smooth gravy. 

This dish can also be served as a dessert or lunch treat along with ice cream or greek yogourt. 

 2 1/2 tbsp. unsalted butter

4 ripe but firm pears (Comice, Bartlett or Bosc)

1/ 1/4 cups dry white wine

1/2 cup dried apricots

1/3 cup sugar

1/4 tsp ground cardamom

1/8 tsp. salt

1 tsp. lemon juice

1/3 cup pistachios

Peel, half and core the pears.

Quarter the dried apricots.

Toast and chop the pistachios.

Heat oven to 450 degrees.

Melt 1 1/2 tbsp. butter in 12" oven safe skillet, cookie sheet with parchment paper or casserole dish.

Place pear halves cut side down in skillet and brown for 3 to 5 minutes with medium heat.

Transfer skillet to oven and roast for 15 minutes. Flip and roast for another 15 minutes until fork pierces fruit easily.

Using tongs transfer pears to a platter. Return skillet to medium high heat and add wine, apricots, sugar, cardamon, salt and remaining butter.  Bring to vigorous simmer, whisk to scrape up any browned bits.   Cook until sauce is reduced and has the consistency of maple syrup, 7 to 10 minutes.  Remove from heat and stir in lemon juice.  Pour sauce over pears, sprinkle with pistachios and serve.

(Alternate method of preparation is to sprinkle the apricots, sugar, cardamom, salt and pistachios over the pears while still in the oven and continue to roast until desired doneness is achieved.)

Substitutions: 

Gala Apples for Pears

Red Wine for White Wine

Figs for Apricots

Walnuts for Pistachios

Pepper for Cardamom

Dried Cranberry Sticky Toffee Pudding

Reminiscent of Christmas Puddings from the past this pudding is the perfect fit 

for a holiday treat.  Pat brought over four individual puddings along

 with the toffee sauce as a finale to our New Year's Eve dinner celebration.  

Thank you Pat and Grant.

For the puddings:

1 cup water

1/2 tsp vanilla

1/2 tsp baking soda

1 cup dried cranberries

3/4 cup butter

1/2 cup sugar

2 eggs

1 cup flour

1/4 tsp baking powder

Bring the water to a boil in a saucepan.  Add the vanilla and baking soda.

Add the dried cranberries and set aside to cool.

Cream the butter and sugar until light and fluffy.  Lightly beat the eggs and gradually add to the butter mixture. Lightly mix the flour and baking powder together and gently fold into the batter.  Fold into the cranberry mixture.

Puddings can be baked individually in ramekins or muffin cups and size 

can vary according to what you have available.

This recipe makes 8 half cup ramekins.  Butter and flour the ramekins or muffin cups.

Bake at 350 for  25 to 30 minutes.

Toffee Sauce

1 cup brown sugar

1/2 cup butter

1/2 cup whipping cream

Combine the sauce ingredients in a saucepan and stir over low heat 

until the sugar dissolves.  Simmer until the sauce thickens.  

To serve remove the puddings from the ramekins, invert on a plate and 

drizzle with warm toffee sauce.

The puddings can be made ahead (even frozen) but it best served warm (reheat in 300 oven).  The sauce can also be made ahead and reheated. 

Happy New Year

Jenny's Apple Custard Pie

Ingredients for Pie

2 tbsp. unsalted butter

2 lbs.  apples 

(Pink Lady or Honeycrisp are good options) (4 to 5 apples) (sliced for pie)

2 tbsp. sugar

1 tbsp. dark rum (optional)

1/4 tsp. table salt (divided)

2 eggs

2 egg yolks

1 cup heavy cream

1 tsp. vanilla

1/8 tsp. nutmeg

1 blind baked pie crust

Ingredients for Topping

1 cup sliced almonds

1/3 cup sugar

2 tbsp. unsalted softened butter

pinch of salt

Preheat oven to 325 degrees.  Melt butter in sauté pan.  

Add apples and 2 tbsp. of sugar. Sauté until apples are soft but not mushy.  Stir in rum and salt. 

Spread apples over the bottom of the blind baked pie crust.

Whisk together eggs, egg yolks, cream, 1/2 cup sugar, vanilla, nutmeg, and 

remaining 1/8 tsp. salt.  Pour over apples in pie crust. 

Bake pie about 30 minutes at 325 degrees

 until custard is barely set in the centre.

For the almond topping combine almonds, sugar, softened butter

 and a pinch of salt in a bowl. 

Remove pie from oven and sprinkle with topping.

Return pie to oven and bake for another 15 to 20 minutes until custard is almost set but still slightly jiggly in the centre.  Cool pie completely before slicing. Can be refrigerated but remove from fridge to serve at room temperature.

NOTE:  Topping can be varied.  Another variation would be a topping that would be used for apple crisp (flour, sugar and butter OR flour, oats, sugar and butter). 

Other nuts could be used for the topping as well.

Enjoyed this pie at Jenny's in Boylston on a Pre Christmas Visit 2024.

Grace's White Fruit Cake

 Grace’s White Fruit Cake

(Grace passed this recipe 

to Doreen in November 1950)

Ingredients

• 1 cup butter

• 5 eggs

• ½ cup orange juice

• 1 cup blanched and shredded almonds

• ½ cup sliced brazil nuts

• 1 cup thinly sliced candied pineapple

• ½ tsp. salt

• 3 tsp. baking powder

• 1 cup powdered sugar

• 3 ½ cups flour

• ½ cup white wine

• 1 cup white raisins

• 1 cup shredded citron

• 1 cup sliced candied cherries

• 2 tsp. vanilla

Preparation

1. Cream butter and gradually beat in sugar.

2. Sift ½ cup flour over fruit.  Mix well with fork to be sure each piece is evenly coated with flour.

3. Add well beaten eggs to butter/ sugar mixture.  

4. Sift ½ cup flour into mixture and beat well, then add orange juice, rest of flour and fruit alternately until all used.

5. Bake in moderate oven for approximately 2 hours.

6. Store in closed tin or crock until needed.

2023 Musings

White wine is in the list of ingredients but not seeing it in the preparation.  Perhaps it goes in with the orange juice.  Perhaps it is poured over the baked cake.  

Grace's Snowballs

Grace's Snowballs

(Grace passed this recipe to Doreen in 1954)

1 cup butter

¼ cup icing sugar

2 cup sifted flour

1 cup ground almonds

1 teaspoon vanilla

maraschino cherries

Mix above (except cherries). 

Roll into balls and in the center of the ball put ½ cherry. 

Bake in slow oven 325 degrees for 30 minutes.  

While hot roll in icing sugar.

Your Grandma and Great Grandma Shared Many Recipes

Christmas December 2023
Displayed on a plate from the Crate and Barrel 
bought on Oma's trip to Boston to visit Jenny.

24 Hour Salad

 In our home we have served this salad traditionally at Christmas, Easter, Thanksgiving, summer picnics and other family get-togethers.

  A crowd favorite.  

Gluten free with a taste of bacon and cheese.

6 cups chopped head lettuce

salt, pepper, sugar to taste

6 hard-boiled eggs

about 1 cup frozen peas

about 8-10 slices of cooked bacon, crumbled

2 cups shredded swiss cheese

1 cup mayonnaise

1/4 cup sliced green onions

paprika

Place 3 cup lettuce in bottom of a large bowl.  Sprinkle with salkt, pepper and sugar.  Layer eggs.  Sprinkle with salt.  Layer peas, lettuce, bacon, cheese.  spread mayonnaise over top sealing to the edge of the bowl.  Garnish with green onions and paprika.  Cover and chill for 24 hours.  Toss to serve.

Note: although the recipe says chill for 24 hours this is simply to relate to it's name and of course makes it a convenient salad to make ahead.

 The salad can be tossed immediately. 

Variations:

Try alternating a layer of spinach with the lettuce.

Try mixing 1/2 cup sour cream with 1/2 cup of mayonnaise for dressing.

Try substituting cheddar cheese for the swiss cheese.

Try topping with fresh dill.

Try adding a layer of chopped tomatoes.

Cranberry Meyer Lemon Pie with Gingersnap Crust

Sadie made this delicious pie for 

Papa's 69th birthday

 when we visited for New Year's.

This recipe can be made GF by simply using GF cookie crumbs.  All other ingredients are GF.  Also if you don't have Meyer lemons substitute some of the lemon juice with orange juice.

Crust

2 cups gingersnap (or vanilla or graham or.....)cookie crumbs

6 tbsp unsalted butter, melted

3 tbsp light brown sugar

1/4 tsp salt

Preheat oven to 350 degrees F.  Add gingersnap cookie crumbs, butter, brown sugar and salt to a food processor.  Pulse until the crumbs are moistened, then transfer to a deep 9 inch pie dish.  Use a measuring cup to press the crust firmly into the bottom and up the sides of the dish.

Bake for about 12-13 minutes or until crisp and slightly darker.  If the crust falls off the sides, use the measuring cup to gently press it back into place while still hot.  Let cool.

Crust can be baked up to 1 day ahead.  Wrap tightly and refrigerate until needed.

Filling

1 12 oz package fresh cranberries

1 1/2 cups granulated sugar, divided

3 large eggs

2 large egg yolks

2 tsp finely grated Meyer lemon zest

1/2 cup fresh Meyer lemon juice

pinch of kosher salt

3/4 cup unsalted butter, room temperature, cut into pieces

Fresh whipped cream, for serving

Add cranberries, 1 cup granulated sugar, and 1/4 cup water to a saucepan over medium-high heat.  Bring to a boil, then reduce to a simmer and cook until the berries burst open and the mixture thickens, about 15-20 minutes.  The texture should resemble cranberry sauce.  Puree in the food processor (or blender) until it's as smooth as possible.  This may take 3-4 minutes.  Use caution blending hot liquids.

Add the eggs, egg yolks, Meyer lemon zest, Meyer lemon juice, salt, and remaining 1/2 cup sugar to the food processor and pulse a few times to combine.

Scrape the mixture into a double boiler (don't let the top pan touch the water) at medium heat.  Stir the mixture constantly with a rubber spatula until it thickens up like a curd and nicely coats the back of a spoon, about 15-20 minutes, or until a candy thermometer reaches 165 degrees.  Don't rush this step.

Remove the pan from the heat.  If needed pour the curd through a fine mesh strainer.  Let cool until barely warm.

Beat the curd with an electric mixer on medium-high speed, adding softened butter one piece at a time.  Be sure each piece of butter is fully incorporated before adding in the next.

Continue beating the curd until all of the butter has been incorporated and it looks a few shades lighter in colour, about 6 minutes.

Pour the curd into the prepared crust and smooth out the top.  Gently bang the pie dish on the counter to remove air bubbles, then chill until firm, at least 8 hours or overnight.

Pie can be made 2 days ahead.  Cover and keep chilled until ready to serve.

Sugared Cranberry Garnish (optional)

2 cups Fresh Cranberries (can also use other berries....Sadie added Blackberries)

1 1/3 cup Granulated Sugar, divided

2/3 cup water

Add 2/3 cup granulated sugar and water in a small saucepan and cook over medium-high until the sugar is dissolved.  This is a simple syrup.

Turn off the heat, then add the cranberries and let them sit in the syrup for about 2 minutes.

Use a perforated spoon to transfer the berries to a wire rack set inside a rimmed baking sheet.

Let sit for one hour until the cranberries feel tacky.  Don't rush this step or the sugar won't stick well.

Add the remaining 2/3 cup granulated sugar to a small bowl.

Gently roll the cranberries in the sugar until well coated.

Place the sugared cranberries on a plate to dry and set up for at least 30 minutes.

Store in an airtight container in the refrigerator for up to 1 week.

Finishing Touch

Top the pie with sugared cranberries right  before serving.  Serve with fresh whipping cream on the side.

Pumpkin Surprise Chocolate Cake

 Reegan made this delicious cake (gluten free or not)
 for Grandpa's 69th birthday.

Pumpkin Surprise Chocolate Cake 

Otherwise Known As Pake 

Pumpkin Filling 

1 can Pumpkin Puree 15 oz (not pumpkin pie filling)

1 can Sweetened Condensed Milk

2 eggs

1/2 cup bisquick (biscuit mix) gluten free or not

1 tbsp. cinnamon

Preheat oven to 350 F. Grease a 8 or 9 inch springform pan and set aside.  In a large mixing bowl mix the canned pumpkin with the sweetened condensed milk, bisquick, eggs and cinnamon.  Mix until well combined, then pour the pie filling into the greased pie pan.  Bake for 50-55 minutes or until a knife inserted near the center comes out clean.  Let cool.

Chocolate Cake

Prepare chocolate cake batter. (1 or 2 boxes or from scratch). Pour 1/4 of batter into 9 or 10 inch springform pan.  Place pumpkin layer on top of batter.  Pour the rest of the batter around and on top of the pumpkin layer.  Bake at 350 for about 30 minutes, checking every 5 minutes after 20 minutes. 

Presentation

Decorate with butter cream icing or as desired.  

~For best results enjoy with company~ Reegan

Gluten Free Christmas Gingerbread

 

• 3 cups GF flour

• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup butter, room temperature
• ½ cup brown sugar, packed
• 1 egg
• ½ cup molasses
• 2 tsp. GF vanilla

1. Mix the flour, spices, baking soda and salt in a medium mixing bowl.
2. Using mixer, cream butter and brown sugar together.
3. Add  the egg, molasses, and vanilla extract to the butter mix. Cream until smooth.
4. Add in half the flour mixture and mix until combined.
5. Add in the remaining flour mixture and continue to mix until combine.
6. Shape dough into a ball and divide in half.
7. On a piece of parchment paper, pat the dough down into a 1-inch disk. Refrigerate for 1-2 hours, or until cold and firm.
8. Once the dough has chilled, remove it from the refrigerator and place a piece of wax paper on top, doing half of dough at a time.  Using a rolling pin, roll dough out until its ¼ inch thick.
9. Preheat oven to 350°F (180°C).
10.  Cut shapes into the dough. Use a spoon or butter knife to remove the extra dough from around the shapes. Roll extra dough back into a ball, and place the wax paper back on top, and roll into ¼ inch thickness. Repeat until all dough is used.
11. Transfer the parchment paper with the cookies cut-out onto a baking sheet.
12. Bake for 8-10 minutes, or until the edges are firm and the centers are set. Remove from the oven and cool to room temperature.

Crème Caramel

This is the perfect light dessert to complement a turkey or ham dinner. 

Basic Crème Caramel

Ingredients

1 recipe (see recipe below)

2 cups whole milk

1 cup heavy cream

2/3 cup granulated sugar

1/8 tsp. table salt

4 large eggs

2 large egg yolks

1 tsp. pure vanilla 

Position a rack in the center of the oven and heat the oven to 325°F. 

Arrange eight 6-oz. ramekins in a large roasting pan.

Make the Basic Caramel according to the directions, but cook it another 30 seconds 

or so to a medium-dark amber. Immediately pour the hot caramel into the 

bottoms of the ramekins, portioning it equally. Quickly and carefully swirl each 

ramekin to coat the bottom evenly and coax the caramel about 1/2 inch 

up the sides of the ramekins. Set aside to let the caramel harden.

Fill a teakettle with water and bring to a boil.

Combine the milk, cream, sugar, and salt in a heavy-duty 3-quart saucepan and 

bring to a simmer over medium-high heat, stirring occasionally. 

Remove the pan from the heat.

Whisk the eggs, yolks, and vanilla in a medium bowl and then slowly add the 

hot milk mixture, whisking constantly.

Strain the mixture through a fine sieve into a 1-quart heatproof measuring cup. 

Portion the custard among the ramekins. It should just about fill each one. 

Pour the hot water from the kettle into the roasting pan until it comes one-third 

to halfway up the sides of the ramekins (be careful not to splash water into the custards). 

Bake the custards in the water bath until the edges are set but the centers still 

jiggle slightly when gently shaken, 30 to 35 minutes. If the centers are more wavy than 

jiggly, cook them a bit longer. Rotate the pan halfway through if the custards 

appear to be baking unevenly.

Carefully transfer the ramekins to a wire rack and cool completely. Cover each ramekin 

with plastic wrap and refrigerate for at least 4 hours, or up to 3 days.

To serve, run a small knife around the edge of each ramekin to loosen the custard.
Quickly invert each custard onto a plate. If it doesn’t release right away, gently 

shake the ramekin from side to side a few times to help it out.

Caramel

Ingredients

1 cup granulated sugar
1/4 tsp. fresh lemon juice

Preparation

Fill a cup measure halfway with water and put a pastry brush in it; this will be used for washing down the sides of the pan to prevent crystallization. 

In a heavy-duty 2-quart saucepan, stir the sugar, lemon juice, and 1/4 cup cold water. Brush down the sides of the pan with water to wash away any sugar crystals.

Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5 to 8 minutes.

Gently swirl the pan once to even out the color and prevent the sugar from burning in isolated spots. Continue to cook until the sugar turns medium amber, about 30 seconds more.

Pre-Christmas Ham Dinner Chez the YYC crew 2021

Ladies Got Photo Bombed

Basic Crème Caramel