Friday, November 2, 2012


When I was young, I had a lot of activities, from piano to Camp Fire to various things involving horses. For a lot of years one of those activities was ballet, and I was really into it. Throughout my ballet years, a tradition existed in my hometown of going to the small downtown ice cream parlor after performances and treating the performers to a sundae.  Back then, I had a hard time choosing a favourite sundae, but as I've gotten older and the family has continued to make the occasional visit there, I've settled on the Fudge-Ana.  It's not flashy, like the Cherry Hawaiian (coconut pineapple and burgundy cherry ice creams topped with pineapple and creamy marshmallow, chopped toasted nuts, whipped cream, and a cherry).  It doesn't have a pop of flavour like the Mint Delight (chocolate mint and peppermint stick ice creams topped with hot fudge and creamy marshmallow, chopped toasted nuts, whipped cream, and a cherry).  And it isn't surprising, like the Honeycomb Buzz (I'll let you wonder).  What it is, is delicious, every time.  It's just that little bit more than a hot fudge sundae, and every time I eat one, I'm transported right back to that pink and white shop, sitting in a chair with a heart-shaped back while I kick my ballet shoes under the table and spin the free glass of ice cold water they give you as soon as you walk in the door. 
  • hot fudge ice cream topping
  • one medium banana, sliced into coins
  • vanilla ice cream
1.  Melt hot fudge as instructed on package.  Drop a spoonful into bottom of sundae glass or tall drinking glass.   Top with three or four banana coins.  Add one small scoop of ice cream.  Repeat in layers until glass is full.  If desired, top with whipped cream, nuts, and a cherry.

Robyn's notes: no measurements, because it's really about how much you feel like eating, how large the serving vessel is, and how much you like hot fudge. I don't generally bother with the whipped cream, nuts, and cherry when I'm making a Fudge-Ana at home, because it means having them sitting around waiting to be used up.

 ***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Monday, October 29, 2012

Simple Muffin Tin Meatloaves

We didn't have meatloaf very often when I was growing up, but I still find it to be a nice comfort-food dish.  This recipe can be made with either beef or turkey, I've used turkey for the picture above.  When using turkey, it may be necessary to increase spices, and be careful not to overcook the mini-loaves, since turkey can get dried out easily.

  • 1 Tbsp milk
  • 1 egg white
  • 2 tsp Worcestershire sauce
  • 1/2 lb extra lean ground beef or ground turkey
  • 2 Tbsp dry bread crumbs (any flavour)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp barbecue sauce or ketchup
1.  Preheat oven to 350°F.  In medium bowl, beat milk, egg, and Worcestershire sauce with fork.  Mix in meat, bread crumbs, salt and pepper.  Scoop into ungreased muffin tin.  Brush loaves with barbecue sauce or ketchup.
2.  Bake 20-25 minutes until cooked through.  Let stand 5 minutes.

Robyn's notes:  since I used plain bread crumbs and turkey, I decided to spice it up a bit by adding grated Parmesan cheese and dried basil.  I didn't measure either one, just eyeballed them.  Turned out to be a good thing, the basil especially added good flavour to the finished product.  While the standard side dish for meat loaf is mashed potatoes, we were both in the mood for rice, so had that instead.  I cooked 20 minutes and the loaves were nicely juicy inside.  This is a good meatloaf recipe for when I don't have a lot in the house, since every required ingredient is always on hand.

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently