Curried-Pear Chicken

I love the smell of curry powder, but don't get the opportunity to use it as often as I'd like.

• 2 boneless, skinless chicken breast halves
• 1/4 tsp kosher salt, divided
• 1/8 tsp freshly ground pepper, divided
• 4 tsp olive oil, divided
• 1 pear, peeled, cored, and thickly sliced
• 2 Tbsp finely chopped shallot
• 1/2 tsp curry powder
• 1/4 C dry white wine (see notes, below)
• 1/4 C low-sodium chicken broth
• 2 Tbsp unsweetened coconut milk
• 2 tsp chopped fresh cilantro
• 2 tsp chopped fresh mint

1.  Season chicken on both sides with 1/8 tsp salt and pinch of pepper.  Heat 2 tsp oil in medium nonstick skillet over medium-high heat.  Add chicken and cook until well-browned on both sides, about 3 minutes per side.  Transfer to a plate and cover with foil to keep warm.
2.  Reduce heat to medium and add remaining 2 tsp oil to the pan.  Add pear, shallot, and curry.  Cook, stirring, until softened, 2 to 3 minutes.  Add wine and broth; bring to a simmer.  Cook until slightly thickened, about 3 minutes.
3.  Return the chicken and any accumulated juices to the pan.  Reduce heat and simmer until chicken is cooked through, 4 to 6 minutes.  Transfer the chicken to 2 plates.  Add coconut milk, cilantro, and mint to the pan and stir to combine.  Season with the remaining salt and pepper and spoon over the chicken.

Robyn's notes: I can't afford wine for cooking, so I simply used all chicken broth (or 1/2 C total) instead.  Another option is to replace the wine with apple juice.  I thought I had the fresh herbs in the house but turned out to have misremembered, so I just left them out.  I found the chicken really quite good, but it all went best when each bite had a bit of chicken with sauce, a bit of pear, and some of the Ginger Pear Rice that I made as a side.  

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

Gingered Pear Rice

I was looking for a way to make a side of rice more interesting, and the entree used pear, so decided to jazz up the rice with that flavour profile.

• 1 small garlic clove, minced
• 1/2 Tbsp vegetable oil
• 2 Tbsp pear, diced small
• 1/2 Tbsp lemon juice
• 1/8 tsp ground ginger
• Pinch freshly ground black pepper
• 1/2 C white rice (not instant)
• 1 1/3 C chicken broth or water

1.  In small saucepan, cook garlic in oil over medium heat until fragrant. Add pear, lemon juice, ginger, and pepper, and cook until pear is slightly softened, stirring constantly.
2.  Add rice and water, bring to a boil.  Reduce heat to medium, cover, and simmer 20 minutes.  Remove from heat and let stand covered for 5 minutes or until water is absorbed.  Fluff with a fork.
3.  Sprinkle with diced green onions just before serving, if desired.

Robyn's notes: this worked out well, but it wasn't a very strong flavour.  Served with Curried-Pear Chicken. 

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

 

Honey-Vanilla Ice Cream

Without an ice cream maker. 

This recipe from Against All Grain was quite straightforward and worked well for me.  My only issue was that I had no blackberries on hand, and really just wanted vanilla anyway, so I decided not to bother making the blackberry syrup.  Without it, the honey flavour was far too strong for my taste.  The recipe made exactly 32oz of ice cream (I stored it in an empty Greek yogurt tub) and hadn't even eaten half of it after 6 weeks.  After taking the above picture, however, I topped the bowl with a few fresh raspberries, and that turned out to be perfect, cutting right through the overly-sweet honey.  So whether using blackberries or another berry, I'd call this a worthwhile recipe to try, but it needs that tart fresh aspect the recipe creator included.

Chocolate-Raspberry Surprise Muffins

I love raspberries, and used to just keep them on hand pretty much all the time.  But Yoplait has stopped selling the yogurt that is a necessary ingredient for my favourite dip for them, and the seeds do bother my tummy, so I have had a few times in the last couple years that a package goes bad without me finishing it.  This is another way to use just a few when some are in the fridge.

• 1 egg white 
• 1 1/2 Tbsp sugar 
• 1 1/2 Tbsp butter, melted 
• 1 Tbsp seedless raspberry jam 
• 2 Tbsp flour 
• 2 Tbsp cocoa 
• 1/4 heaping tsp baking powder 
• pinch of salt 
• 1 Tbsp milk 
• 2 Tbsp chocolate chips 
• 6-8 fresh raspberries
• 2 tsp additional cocoa

1. Preheat oven to 350 degrees. Line a muffin pan with 2 liners.
2. In medium bowl, add egg white and sugar and beat until combined. Add jam and melted butter and stir until mixed. Add flour, cocoa, baking powder and salt and stir until smooth. Stir in milk, then chocolate chips. Pour 1/4th of batter into each muffin liner.  Toss four raspberries with 2 tsp cocoa and place two in each liner gently on top of batter.  Top with remaining batter, covering completely.
3. Bake at 350°F for 16-18min, or until cake is set. Top each muffin with 1-2 raspberries, barely pressing them into place.  Let cool completely.

Robyn's notes: tossing the inner raspberries in cocoa is done to keep them from sinking to the bottom of the liner during baking, without having a clump of white flour in the middle of a lovely brown chocolate muffin.  These are good, and since they went from idea to reality in less than 6 hours, I'm pretty pleased with them.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

 

Raspberry-Glazed Chicken

For several years I found myself regularly running across recipes that called for "seedless raspberry jam", but couldn't find the stuff in any of my local stores.  I've made raspberry jam, but straining out the seeds was a pain, and due to my health problems I should avoid seeds as much as possible, so just substituting regular jam didn't seem the best idea.  I did eventually find the product, and of course bought it immediately...then couldn't find any of those recipes again.  This one doesn't necessarily require seedless, but I find it better and now that I have the jar I might as well enjoy it!

• 2 tsp canola oil
• 2 boneless skinless chicken breast halves
• 3 Tbsp raspberry jam
• 1 tsp Dijon mustard
• 1/2 C raspberries (frozen and thawed is ok)

1.  In 10-inch nonstick skillet, heat oil over medium heat.  Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is clear when cut.
2.  In small bowl, mix jam and mustard.  Spoon jam mixture over chicken; top with raspberries.

Robyn's notes: I was pleasantly surprised at how good this was, as I expected it to just be acceptable.  The sweet from the jam combined with the sharp bite of the mustard worked great together.  I served this with Creamy Couscous, which I think was a good choice for the dish. GF: check your mustard, some brands are free of cross-contamination, others may not be. 

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

Creamy Couscous

I love couscous, and am happy to eat it in pretty much any form.  But sometimes I want a little something extra without having to go to a lot of work in the preparation of a side dish. 

• 1/2 C water
• 1/8 tsp salt
• 1/2 tsp butter (if desired)
• 1/2 C uncooked couscous
• 2 Tbsp cream cheese, softened
• 2 Tbsp grated Parmesan or Romano cheese

1.   Bring water, salt, and butter if using to a boil in a small saucepan.  Quickly stir in couscous, cover, and remove from heat.  Let stand 4-5 minutes, then fluff with a fork.
2.  Combine cheeses, stir mixture into couscous.

Robyn's notes: I used tomato couscous because it was what I had in the house, but plain would work equally well.  This could easily do with more of both cheeses, depending on what it's being served with.  I wanted a side that would stand up to the sauce of Raspberry-Glazed Chicken, but with another entree it might be better with a consistency closer to risotto.  I've made this several times and have really enjoyed it each time.  My favourite is Parmesan couscous as prepared above, but I've also been successful using plain couscous with flavored cream cheese.  I generally have a few triangles of Laughing Cow Creamy Swiss Garlic and Herb spreadable cheese wedges in the fridge, and have enjoyed that quite a bit.  

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

 

Open-Face Breakfast Sandwiches

This is another quick dish I had regularly growing up. I don't buy bread products at the store very often, because they tend to start growing before I finish the package. So this is a good way to use up English muffins without feeling like I'm eating the same thing day after day.

• 2 English muffins, split
• 2 hard-boiled eggs, sliced into coins
• salt to taste
• pepper to taste
• 3-4 oz Cheddar cheese, sliced
• 2 slices cooked bacon, crumbled or diced

1.  Toast English muffins.

2.  Top each English muffin half with single layer of egg coins, season with salt and pepper.  Top with slices of cheese and sprinkle bacon on center of cheese.

3.  Microwave on high 20-45 seconds, until edges of cheese are starting to melt, but slices retain their shape.

Robyn's notes: as soon as these come out of the microwave they should be moved to a different section of the plate, or the condensation beneath them will make the English muffins wet and gummy.   Can be made without the bacon, if that's too much trouble or it's not on hand.

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

Tomato Soup Cake

I had never even heard of this type of cake until I got a Daughters of the Nile charity cookbook and saw the full-size recipe in it.  My immediate thoughts were a) weird; and b) if that works as a reduced recipe, it would be a great way to use up half a can of condensed tomato soup.

• 1 Tbsp butter, softened
• 1/2 C sugar
• 1/2 beaten egg
• 1/2 C condensed tomato soup (half of a 10.75oz can)
• 3/4 C flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/8 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Raisins (optional)

1.  Preheat oven to 350°F.  Grease a mini cake pan or mini loaf pan.
2.  Cream together butter and sugar; add egg and tomato soup.  Mix well.
3.  Combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.  Fold flour mixture into batter, being careful not to overmix.  Add raisins if desired.
4.  Pour batter into prepared pan.  Bake at 350°F for 33-36 minutes (loaf pan may require longer baking) or until toothpick inserted in center comes out clean.  Cool in pan 5 minutes, then remove to rack to finish cooling.  Dust with powdered sugar if desired.

Robyn's notes: see "Using Up Ingredients" at top of page for uses for the other half of the can of soup.  I wasn't sure how far the batter would go, so prepared a few pans.  Probably a mini loaf pan would be just the right size, my mini angel food cake pan was over-full but still worked as the tube in the center helped the cake bake quickly.  This came out basically as a spice cake, really quite good and smelled fantastic, especially good during the holidays.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

S.O.S.

I am well aware that there are a lot of people who think that S.O.S. is disgusting.  It does, after all, stand for "Shit On a Shingle", and it's not even the prettiest dish.  My stepdad and my sweetheart both refuse to eat it, but the cooks in my dad's branch of the service must have done a better job, because he had no problem with it, and therefore I grew up eating it from time to time.  And I like it. 

• 1 Tbsp butter
• 1 Tbsp flour
• pinch salt
• dash pepper
• 3/4 C milk
• 1/2 tsp Worcestershire sauce
• 15 slices dried beef (from 5oz can)

1.  In a small saucepan melt butter.  Stir in flour, salt, and pepper.  Stir in milk all at once.  Cook and stir over medium heat till thickened and bubbly.  Stir in W-sauce.  Pull apart and tear dried beef into  chunks and strips, adding to sauce.  Simmer until beef is heated through, and serve over any starch.

Robyn's notes: I always have this over toasted English muffins, but it can be served over toasted bread, baked potato, pasta, whatever the preference is.  Go really easy on the salt, as the beef has a lot of sodium and it will overwhelm the dish.  Unopened, a jar of dried beef is shelf-stable for a very long time.  This only gets three stars because he won't eat it and because it's not the most exciting dish, it's just good and filling and I have nostalgia for it from childhood.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Chunky Applesauce

My mom has been making this applesauce for a good 45 years or so.  Back when she started, my great-grandfather gave her a crate of apples every year that he'd grown, and they had to be dealt with before they turned, so applesauce was a great project.  She doesn't use a recipe, so she sent me basic instructions for her method, which I have used repeatedly and turned into this recipe.  Read all notes before beginning.

• 3 lbs apples (about 8 medium)
• 1 1/2 C apple juice
• 1/2 C sugar
• 1/2 tsp cinnamon

1.  Core, quarter, and peel apples, cut them into 1 inch chunks.
2.  In large saucepan, combine apple juice and cut-up apples.  Bring to a boil, cover, and simmer 15-20 minutes or until tender, stirring occasionally.
3.  Using sugar and cinnamon, sweeten to taste.  Be careful!  These apples and the liquid they're sitting in can burn your tongue.  Be aware that the apples will taste sweeter when hot, so for a very sweet applesauce it may be necessary to over-sweeten them at this stage.
4.  Return to a boil for about 1 minute, remove from heat and allow to cool for 10 minutes.  Smash with potato masher to desired consistency.  (For creamy applesauce, press through a ricer or food mill instead)

Applesauce is ready to eat at this point, or it can be preserved in a boiling water canner as follows.

5.  Carefully ladle hot applesauce into hot half-pint jars, leaving 1/2 inch headspace.  Remove all bubbles; wipe rims and adjust lids.  Process for 10 minutes in a boiling water canner at sea level, increasing processing time by 1 minute for each 1,000 feet of additional altitude.

Yield: 5 half-pints

Robyn's notes: I've used several different varieties of apples, but have to say that my favourite batches have been made with two varieties together.  Because of what's available at my market this has generally been Fuji and Golden Delicious.  I have been told that the best varieties for applesauce are those as well as Braeburn, Cortland, Crispin, McIntosh, Liberty, and Rome.  Use a saucepan large enough that the liquid and apple chunks combined in it fill no more than 30-50% of the interior.  While simmering, the apples will splatter and bubble up the sides, so they need a lot of room in the pan.  The juice should be enough to cover the bottom of your pan by 1/2 inch.  A larger saucepan may need more than I use.  Water can be used in place of apple juice, but the flavor will not be as deep and more sugar will need to be used.  I always use 100% not-from-concentrate apple juice.  While I'm a fan of the assembly-line method of doing practically anything, I don't use it for prepping the apples.  As soon as they are exposed to the air they will start to oxidize, but this will be slowed when they're in the juice.  So I do each apple as quickly as possible without risking my fingers and move on to the next.  I have never measured the cinnamon, instead just dashing it in.  I quite like the taste of cinnamon in my applesauce, so if I use a bit too much I'm ok with it, it just makes for darker applesauce. 

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

Homemade Magic Shell

"Magic Shell" is, of course, a brand name, but it's the term most people are familiar with. This is the chocolate sauce for ice cream that is liquid when it's poured on, then goes immediately solid.

• 1/4 C semi-sweet chocolate morsels 
• 1 1/2 Tbsp coconut oil 

1. In double boiler, melt both ingredients, stirring to combine.
2. Remove from heat and allow to cool for two minutes.
3. Pour over ice cream, wait for shell to harden, and enjoy!  

Robyn's notes: if the sauce is not used right away, it should be refrigerated, as there are no preservatives like the bottled store-bought version has. The sauce will of course harden in the fridge, it can be microwaved to return to liquid form before using, or the container it's in can be placed in a hot water bath.

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

Explaining

There has obviously been a very long hiatus here. I'm not going to get too deeply into the reasons, but they're all health-related. My existing health problems have continued to worsen, and in ways that have had a serious impact on my diet. Originally, the site was temporarily closed because I was put on intravenous feeding only--nothing by mouth--for 12 weeks. If I'm not eating, I'm not cooking or developing recipes. 

When those 12 weeks were over, the IV feeding continued for another year, supplemented by eating in the usual manner. I was so ill, however, that I was not physically capable of cooking. So I did a lot of convenience foods and snacks like crackers (I fell in love with 34° Natural crispbreads). There have been a lot of other severe issues with my health, which all continue to the present day, but I am able to do some real cooking and baking here and there. When I'm having a good day, I tend to do some make-ahead dishes for the freezer, to make things easier on bad days. This past Xmas, my sweetie gave me a beautiful KitchenAid stand mixer, which I adore, and we have a garden now, so some canning and preserving is planned.
While I can't say that updates will be particularly regular (and most of what I made in the past couple years I took no pictures), I'm re-opening the site. Here's hoping for good days in the kitchen for a long time to come!

Mini Cheddar Apple Pies

• pie crust dough (homemade or purchased)
• 4 Tbsp grated sharp Cheddar cheese, divided
• 1/4 C sugar
• 1/2 heaping Tbsp flour
• 1/4 tsp cinnamon
• dash salt
• pinch nutmeg
• 1 large apple

1.  Preheat oven to 425°F.  Cut two circles of crust for the bottom of the pies (see notes, below).  Press into bottom and up sides of two mini pie pans or tart dishes.  Sprinkle 2 Tbsp cheese over the bottom of each crust. 
2.  In a small bowl, combine sugar, flour, cinnamon, salt, and nutmeg.  Peel and slice apple into small pieces, coat apple pieces with sugar and flour mixture.  Place seasoned apple pieces into crusts, layering them well above the top level of the pie pan (apples will sink during baking due to water loss).
3.  Cut circles for top crusts or strips if a lattice top is desired.  If using a circular top crust, use a sharp knife to cut slits in several places.  Crimp edges of crusts together with the tines of a fork or with fingers.  Sprinkle top with a small amount of additional sugar. 
4.  Place pans on a baking sheet for easier handling and bake at 425°F for 16-18 minutes.  Allow to cool 5 minutes before serving.

Robyn's notes: I know some people traditionally enjoy apple pie with a thick slice of Cheddar cheese alongside, though I was raised on French apple pie a la mode instead.  I thought incorporating the cheese into the pie itself might make for a nice flavour combination, and knew I would splurge on really good cheese for the purpose.  The cheese I got was Kerrygold Reserve, which is aged 2 years, but I didn't realize until I got home that I had grabbed the version that's aged with Irish Whiskey.  The taste of the whiskey is quite strong, and made the first pie attempt into more of a Drunken Apple Pie.  Still tasty.  I used a Gala apple, other good choices are Red or Golden Delicious.  Might be 4 stars with a less whiskey-flavoured cheese, and/or with homemade crust.

About the crust: a homemade crust recipe is fantastic, or just use a pre-made crust from the market.  Because this was an early test version of the recipe, I used a pre-made.  The first test I made just one mini pie, rolled the leftover crust up in plastic wrap, and refrigerated it.  For that pie I used one of my mini pie pans, which has relatively steep sides.  I placed it upside down gently on the unrolled crust, and cut a circle about one inch away from the edge of it all the way around.  For the top crust, I cut another circle just at the edges.  Because of the size of my mini pie pans, I had to fudge this process, and couldn't really get both circles out of one unrolled pie crust.  This is where homemade dough would be best, as it could be re-rolled to accommodate the second circle instead of having to be cut from the same layout.  For the second test pie, I used one of my mini tart pans, again cutting about an inch away all the way around, but I did (as seen above) a lattice top, in order to make the dough go farther.  Because I still had leftover dough from the first pie, I ended up having about a 6" diameter circle of dough left after completing the second pie.  Since I made the two test pies on different days, I was using different apples and had some apple leftover.  I dipped those apple slices into the leftover filling mixture from this recipe, grated some Edam cheese over half the dough circle, topped it with the seasoned apples, sprinkled more grated Edam on top, folded the dough over, pinched it shut, and made it a turnover.  It went onto a square of parchment paper and into the oven at the same time, on the same baking sheet, same temperature, as the pie.  Not the prettiest turnover in the world, but tasty.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Havarti-Dill Mashed Potatoes

• 1 large russet potato
• 1/4 C milk
• 1 Tbsp butter
• 2 Tbsp shredded Havarti cheese
• 1 tsp fresh dill
• salt and pepper to taste

1. Peel potato and chop into 1/2 inch pieces (see notes below). Place in large saucepan and add enough water to cover. Bring to a boil, reduce heat, and simmer, covered, for 20 minutes or until potatoes can be broken up with a fork.
2. Drain, return to saucepan, and shake over low heat for 1 minute. Mash in remaining ingredients, leaving some potato chunks if desired.

Robyn's notes: he likes potato skin in his mashed potatoes, I can't have the skins, so I sometimes make two versions of any mashed potatoes, peeling half the potato for mine and leaving the other half unpeeled for his.  Add the milk while mashing, depending on the size of the potato it may not be necessary to use the full amount.  Havarti, being a semi-soft cheese, is difficult to shred.  It can help to spray the grater with cooking spray, or simply cut it into small pieces off the block instead of shredding. 

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

Banana Bread Mini Loaf

Since the checker at the market chose to put my canned goods in the bag on top of my bananas, some had to be sacrificed to bread.  This was meant to also have a chocolate glaze, but the unsweetened chocolate that was in my grocery basket was never rung up by the checker.  No way was I driving all the way back to town when I got home and discovered I didn't have it (since I also was not charged for it), so I decided to just make the bread without the glaze, which is of course also perfectly good.

• 1 1/4 C all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/3 C sugar
• 1 egg
• 1 Tbsp butter, softened
• 1/2 C mashed ripe banana 
• 2 Tbsp plain yogurt
• 1/4 C chopped pecans or walnuts (optional)

1.  Preheat oven to 350°F.  Grease and flour a mini loaf pan (5 1/2 " x 3") .
2.  In a medium mixing bowl, sift together flour, baking powder, and baking soda.
3.  In another medium bowl, beat sugar, eggs, and butter until fluffy.  Slowly beat in bananas and yogurt.  Add flour mixture and mix just until blended.  Do not overmix or the bread will be tough.  Stir in nuts if using.
4.  Pour batter into prepared pan and bake on middle shelf for 35-40 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan on a wire rack for 5 minutes, then remove from pan to finish cooling on wire rack.  Wrap tightly in plastic wrap and let stand overnight to allow flavours to mellow.

Robyn's notes: I did not use the nuts, because I'm not able to eat them.  For me, the amount of banana needed was one-and-a-half medium bananas once the completely black bruised sections had been cut out.  This probably translates to one large banana that hasn't been manhandled by a checker who was presumably having a lousy day.  My baking time was 40 minutes.  I made this bread again after we moved, so I can confirm it was as good without any needed changes at 4,500ft.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Fudge-Ana

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

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

Small-Batch Frosted Sugar Cookies

I have a weakness for grocery store bakery frosted sugar cookies.  Those fat soft cookies with thick frosting and sprinkles on top?  I'm forever in search of a recipe for homemade sugar cookies that come out like those, and I have yet to find one.  This recipe is not the long-awaited successful completion to that search, but it is a perfectly good recipe, if I do say so myself, so I figure I might as well share it for those who are looking for a simple recipe for whipping up a few thin sugar cookies quickly.

Cookies

• 3 Tbsp butter
• 1/4 C sugar
• 1/4 tsp vanilla
• 1/8 tsp almond extract
• 1 Tbsp mayonnaise
• 3/4 tsp buttermilk, sour cream, or plain yogurt
• 1/2 C + 1 rounded Tbsp flour
• 1/8 tsp baking soda 

1.  Preheat oven to 375°F.  Beat together butter and sugar until light and fluffy.  Stir in flavourings, mayonnaise, and buttermilk; mix.  Stir in flour and baking soda.
2.  Shape dough into teaspoon-sized balls, drop on parchment-lined baking sheet, 2 inches apart.  Flatten slightly with the bottom of a glass that's been dipped in granulated sugar (see notes).
3.  Bake for 9-11 minutes, or until just set.  Do not overbake.  Allow to cool for 1 minute on baking sheet, remove to cooling rack to finish cooling.  Frost when completely cooled.

Yield: 8-10 cookies

Robyn's notes: to flatten the cookies, I used the underside of a 1/4 C measure.  I gently pressed it briefly against one of the dough balls first, then dipped it in granulated sugar, to get the sugar to stick to the measuring cup for flattening all the dough balls.  Another option is to roll the dough balls in sugar and then flatten them, but I didn't want that much sugar on the outside of the cookies.  It would be best to mix the dough in an electric mixer, but since my mixer is here with us and the mixer's beaters are apparently still in storage, that wasn't an option.  I therefore mixed the dough with a fork as fast as my arm would move, to get air into it.

Frosting

• 1 C confectioner's sugar
• 2 Tbsp butter
• approximately 1 Tbsp + 1-1/2 tsp milk
• 1/4 tsp vanilla
• food coloring if desired

1.  In a medium bowl, cream together the confectioners' sugar and butter. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

Robyn's notes: again, I had to do this by hand, and frosting is never as good when mixed by hand because it's very difficult to get the air in.  It's also exceedingly difficult to cream that much powdered sugar with that little butter by hand.  Add the milk slowly, until you've achieved the desired consistency.  The entire amount may not be needed, and since this makes a very sweet frosting, if you add too much milk it's hard to firm it back up.  Replacing the butter with shortening is an option and might actually be better, but I didn't have any shortening in the house.  

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often 

Peanut Butter Bread Mini Loaf

This is a very simple recipe that produces a bread that's good for snacks or pbj sandwiches.  I've eaten it toasted or not, spread with jelly or honey.  While it's baking the whole house gets a nice smell of peanut butter, but the flavour of the finished loaf is pretty subtle.

• 1 C flour
• 2 rounded Tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 Tbsp beaten egg
• 1/2 C milk
• 1/4 C + 2 Tbsp peanut butter

1.  Preheat oven to 350°F.  In medium bowl, combine flour, sugar, baking powder and salt. Add egg, milk and peanut butter; stir just until combined. Pour into greased mini loaf pan (5 1/2 by 3 inches).
2.  Bake for 40-50 minutes, until toothpick inserted near center comes out clean.  Allow to cool 10 minutes in the pan, then remove to a wire rack to finish cooling.  

Robyn's notes: I own steel mini loaf pans, but for households that don't, disposable ones can generally be found in the kitchen supplies aisle of grocery stores (I always keep a few of those on hand for cooking gluten-free breads, so there's no danger of cross-contamination from my regular pans).  As I've said before, I suspect that my oven thermostat is off, so while this took 40 minutes to bake for me, it may take longer for more accurate ovens.  This makes a fairly dense bread, but I still think it has good texture.  It would get a higher star rating if there was more peanut butter flavour, it's just a bit too mild for my taste and adding much more peanut butter would keep it from baking properly.  Chunky peanut butter is an option for those who can have it, I'm not supposed to.

Drop Biscuits

Growing up, my mom had an old recipe for baking powder biscuits that we all loved.  Soft and fluffy and flaky, perfect with jam or honey or even just butter.  I've made the recipe myself a few times, but don't have the recipe available just now. These drop biscuits aren't a replacement for the old cut-out biscuits I love, but they're an easy substitution, especially for a leisurely morning.

• 2/3 C flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/8 tsp sugar
• 1/8 tsp salt
• 1/3 C buttermilk, cold
• 2 Tbsp butter, melted and slightly cooled, plus 1 tsp extra for brushing the completed tops

1.  Preheat oven to 450°F.  Line baking sheet with parchment paper.
2.  In medium bowl, whisk together flour, baking powder, baking soda, sugar, and salt.  In a small bowl, combine chilled buttermilk and melted butter until butter forms small clumps.  Stir buttermilk mixture into flour mixture with a rubber spatula until just combined and dough is pulling away from the sides of the bowl.
3.  Using a greased 1/4 C measure or #16 scoop, drop four mounds of dough onto prepared baking sheet (see notes, below), about 1 1/2 inches apart.  Bake 12-15 minutes until tops are golden brown and crisp, turning pan halfway through baking.
4.  Brush additional melted butter on tops of baked biscuits, transfer to a wire rack, and allow to cool for 5 minutes, serving warm.

Robyn's notes: I used a 1/4 C measure to scoop the dough onto the baking sheet, and got exactly three biscuits.  The original recipe gives a yield of four, so it's up to you whether to scoop the dough into four equal portions or measure out in 1/4 C amounts as instructed.  Be aware that smaller biscuits will cook faster.  These came out slightly dry for my taste, but I strongly suspect that my oven thermostat is wrong and that they were baking at a temperature higher than the oven claimed.  Since I haven't found my oven thermometer in any of the boxes we have here, I can't check it yet.  The biscuits were still good, easy to pull apart and tasty both with jam and just with dabs of butter.  

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