Archive for the 'Recipe' CategoryPage 3 of 3

Aunt Cyn’s Coffee Cake Recipe

Published
by
Cat
on May 1, 2006
in Blog, Cake, Cooking and Recipe
. 1 Comment

Cyn's Cake Cyn's Cake

My Mom’s Aunt, and my Great Aunt Cynthia Risk, made a great coffee cake…Aunt Cyn passed away last year, so I thought it would be a nice idea to post her recipe for Coffee Cake on my blog. This is a great cake that goes nicely with coffee (of course) or tea, or a plain old glass of milk! It isn’t what I would consider a very “traditional” coffee cake, but such a nice dessert for any occasion. Don’t be fooled with what seems to be it’s “multi-step” process…it really is quite simple!

Aunt Cyn’s Coffee Cake

Mix in first Bowl:

6 TBSP. Brown Sugar

2 TBSP. Rolled Oats

2 TBSP. Chopped Nuts

Mix in second Bowl cream together:

1/2 Cup Shortening

1 Cup White Sugar

1 Beaten Egg

1 tsp. Vanilla

1 Cup Sour Cream

1 2/3 Cups Flour

1 tsp. Baking Powder

1 tsp. Baking Soda

1/2 tsp. Salt

Mix in third seperate Bowl (you will now have 3 bowls of ingredients):

1 Beaten Egg (until thick)

1/3 Cup Jam (Strawberry, Raspberry, Blueberry…etc.)

Method:

Grease cake pan and put in about half of bowl #2

Cover with half of bowl #1

Spread all of bowl #3 over

Cover with the rest of bowl #2

Top with the rest of bowl #1

Bake in a 350 oven for approximately 40-45 minutes, until golden on top and centre of cake feels firm and springy. Enjoy! :-)

Alphabet Soup Meatloaf Recipe

Published
by
Cat
on February 16, 2006
in Blog, Recipe and Weather
. 0 Comments

Emailing: cat 043.jpg, cat 042.jpg

It seems as though today, we are having our very own “mini-ice-storm” right here in Guelph! I took this picture out of our back window a few minutes ago (hoping to catch the perfectly timed lightening shot) but of course, that’s just way too much to expect really. :-) Given that there is any lightening at all, I probably should not be on the computer right now, but if you’re reading this, you can rest assured that all’s well! The trees sure are pretty, although I hate to think of the damage the heavy ice is causing the branches of the cedar trees just outside our window.

My parents recently endured a very bad ice storm in the Wiarton area. They live on the edge of a small lake and the property is right in the forest, so the damage is all around them. In a conversation with my Mom earlier today, she was telling me that their property was particularily hard hit. This became obvious after a large branch fell on their car, smashing the back window, coupled by the fact that they were without power for several days last week. There are many downed trees all over their property as well.

I was very sad to learn of the devistation at Owen Sound’s Harrison Park, a favorite and familiar landmark in my hometown. The park is known for its beautiful old trees, walking and skiing trails, and a waterfowl park. I have heard that many of the park’s trees sustained a lot of damage due to the ice. Hopefully, enough of them survived to provide shady picnic spots, and shelter to the hundreds of birds and squirrels the park is home to.

As Canadians, I think we often blame ourselves for fixating on the weather. We laugh at ourselves for never being content with the current temperature, or how much or how little sun we are getting at the time. At any given moment, the weather seems to be the topic of conversation between the closest of friends and complete strangers alike. But in a country where we can literally have high temperatures and humidity followed by a snow day, is it any wonder that we discuss it so much?

To make a short story…well…long, I wanted to say that this is just the kind of day where we need comfort food! Tonight for dinner, I made an easy stand-by meal that is comforting soul food.

Easy Alphabet Meatloaf

1 Can Campbell’s Vegetable Soup

1 Package Ground Chicken or Turkey

1 tsp. Dried Sage

1 Egg

1/2 Cup Breadcrumbs

1 Onion, Chopped

Salt & Pepper to Taste

Combine all ingredients in a bowl, and mix thoroughly. Put into a loaf pan, and smooth top. Cover with foil, and bake for about 1 hour at 350.

Pad Thai Recipe

Published
by
Cat
on February 13, 2006
in Blog, Cooking, Food and Recipe
. 2 Comments

Emailing: cat 026.jpg

Here is a recipe I found on-line, and modified slightly. It was absolutely delicious, and a very authentic tasting Pad Thai. In finding the ingredients for it, I got to make a trip to the Asian Market and get a Coconut Bun as a treat!!! I took this picture of the finished dish…it yields about 6-8 servings, and re-heats very nicely too. :-)

Serve with Spring Rolls.

Pad Thai

8-10 oz Dried Rice Stick Noodles

6 TBSP. Fish Sauce

2 TBSP. Soy Sauce

6 TBSP. Lime Juice

4 tsp. Brown Sugar

4 TBSP. Canola Oil

12 Large Shrimp (pre-cooked is fine)

3-4 Cloves Garlic

3 Eggs - Lightly Beaten

2 Green Onions, finely sliced

2 Cups Bean Spouts

3 TBSP. Crushed Peanuts

3 TBSP Fresh Cilantro Leaves

Lime Wedges for Garnish

Combine the fish sauce, soy sauce, lime juice and brown sugar in a bowl and blend well. Pour oil into a wok/skillet, and cook the shrimp over medium-high heat. Push shrimp to one side and scramble the eggs on the other side of the skillet. Remove shrimp and eggs and set aside. Add garlic and green onions and fry until onions are limp. Add sauce mixture, shrimp and eggs back in to skillet, and warm thoroughly. Cook rice noodles for about 10 minutes in boiling water. Remove and drain noodles, and add to skillet. Add in bean sprouts and toss thoroughly, being careful not to break the noodles. Top with peanuts, cilantro, and garnish with a lime wedge.

Yummy Squash Casserole Recipe

Published
by
Cat
on January 29, 2006
in Blog, Cooking and Recipe
. 0 Comments

This is a great recipe for a yummy casserole, that is a hit at our Thanksgiving and Christmas Table. The recipe comes from my Grandmother, and it was a favorite of her friend, and former landlady, Isabel.

It’s especially good served with poultry, but is a great addition to any meal. I’ve even been known to heat the leftovers, as a meal on their own!

Isabel’s Squash Casserole

3 Cups Mashed Squash (cooked)

2 TBSP. Butter or Margarine

2 Eggs (separate whites from yolks)

1 Finely Chopped Onion

1/4 Cup Milk

3 TBSP. Flour

3 tsp. Baking Powder

1/2 tsp. Salt & 1/8 tsp. Pepper

1/2 Cup Buttered Crumbs

Cook onions in the butter, until limp and lightly browned. Add cooked, mashed squash. Beat in egg yolks until smooth. Add milk. Stir in flour, baking powder, salt and pepper. Fold in stiffly beaten egg whites. Pour into a butterd casserole dish. Top with buttered crumbs, and bake 25-30 minutes in 350 oven. Serve hot!

Awesome Banana Muffin Recipe

Published
by
Cat
on January 15, 2006
in Blog, Cooking and Recipe
. 178 Comments

This is a recipe for the easiest and best Banana Muffins I have ever tasted. They are also 100% “fool-proof” which makes them all that much better! With only 8 ingredients, I am sure you’ll agree these are super easy, and in all probability, you have everything in your pantry, ready to make them. See for yourself in the feedback! They are extremely easy, and great tasting!

Banana Muffin

Banana Muffins

3 or 4 Large bananas, mashed (the more bananas the moister, so I use 4)

1/2 cup white sugar (original recipe calls for 1 cup, but I don’t like them too sweet)

1 slightly beaten egg

1/3 cup melted margarine or butter

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups flour

Mix the mashed banana, sugar, egg and margarine together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together, being careful not to over-stir! Pour into greased muffin tins, and bake in 350 degrees oven for approximately 20 minutes. Enjoy!

*These are much more flavourful the next day, and they freeze very nicely too!

*Also, if you like walnuts, you can throw a handful of those in there as well for some added flavour and texture, or try adding chocolate chips, or better yet, BOTH! Yum :-D

UPDATE: If you like these banana muffins, try my Carrot Cake Recipe (they can also be made into muffins!) Delish!

YET ANOTHER *UPDATE*: I just tried substituting 1 - 28 ounce can of mashed pumpkin in place of the bananas, doubled the recipe, increased the sugar slightly, added a tsp. of cinnamon, 1 1/2 Cups of raisins and voila, super Pumpkin Muffins!!! Wow, are these ever good!

Take a look at the comments on this recipe, and see for yourself…you will not be disappointed!