Thursday, December 18, 2014

So Easy

Today I will share one of my favorite holiday treats....I found this recipe in a McCall's magazine Xmas number in 1992 (but not 100% sure).

I remember the kitchen on 2nd ave in Verdun with its black and white floor and mediterraneen  feature wall...You know...mustardy yellow with sponge paint effects...You've seen some for sure.

So if I remember correctly I was on the lookout for a low call, fat free treat...And those hit the spot!

Peppermint Meringue Kisses

4 egg white room temp
3/4 to 1 cup of white granulated sugar
pinch of cream of tartar
1 teaspoon vanilla extract
crushed peppermint candies or candy canes

Pre-heat the oven at 175F

 I freeze the egg yolks 2 by 2 to add to recipes later
Don't forget to label the containers
 
Whip the egg whites until soft peaks form.
add the cream of tartar and when combined add
the vanilla. Then you add the sugar 1/4 cup at a time
and beat until completely dissolved.
 
Then on baking sheets lined with parchement paper,
with 2 teaspoons drop teaspoonfuls and be sure
to leave little peaks.
 Garnish with pinches of crushed candy.
I found these pepermints bits at Walmart in Plattsburg NY on a roadtrip
in November. They were approximately the same price as candy canes, and I didn't need to crush them. 
 
Cook 2 hours with the oven door slightly ajar.
Turn the oven off and leave to cool completely overnight.
 
 
Sweet and crunchy and pepperminty!
 
 
Enjoy!!!
 
 
Oh and guess who the cat dragged in?
 
 

 
Henry!!! Back from a world tour....
He will be spending Xmas with me at my house of Pyrex!

Thursday, December 11, 2014

So Cheery

 
I am definitely a sucker for nice holiday decor
 
In downtown Montreal you can see some pretty elegant decorations.
 

                                                    I think the trick is matching greenery and lights for
                                                   some great results!



                                               We wanted to do planter with aspen and lights but
                                                we got caught in the snow storm.

                               There is still 13 days until Xmas....

                                            So time will tell!

Monday, December 8, 2014

Great Sunday

I love weekends where everything seems to glide and flow effortlessy....

Don't get me wrong, I'm not talking about a lazy couch potatoey weekend but one where you suddenly get up from the couch and start taking care of business, slow and steady!

The meat pies are all wrapped up and frozen ready for future feasting. The burned out bulbs are replaced.

The basement door is insulated, the garden hose rolled up in the caddy (We bring the frozen hose down in the basement, let it defrost and rolled it up again so It is snug as a bug for winter).

Dan has been a busy bee cleaning out the basement and throwing away broken things. And I decided to start decorating inside!

 A nice and joyous winter scene....

                                      This is our new Xmas frame...It lights up!
                                             SWEET!



                                   As you can see Bandito is totally ignoring my decorating efforts!
                                   He is content to bask in the keyboard's soft heat....

I am now working on a blowmold scene.....Stay tuned!

Tuesday, December 2, 2014

Caramel Corn

Ok here it is my caramel corn recipe.
 
It is gooooood! And super addictive.
 
It came from a blog with the word tree in it...It was a great recipe blog and then one day poof you had to be invited to be able to read it.
 
I am really glad I copied the recipe before!
 
 
Caramel Corn
2 cups brown sugar (packed)
1 cup butter
½ cup dark corn syrup
1 teaspoon salt
½ teaspoon baking soda
5 quarts popped corn
Pop corn and keep warm in 2 shallow pans (however, I recommend using one large roasting pan versus cookie sheets) in 250 degree oven. Combine sugar, corn syrup, butter and salt in a sauce pan on stovetop. Bring to a boil slowly and boil for 5 minutes. Remove from heat and stir in baking soda. Pour immediately over popped corn and mix well. Place back in oven and bake for 1 hour, stirring every 15 minutes. Let cool and break up. Store in container . Freezes well.
 
Now you could do the whisky version as well...When you remove from the heat, do not add the baking soda but add 12 tablespoons of whisky and 2 teaspoons of vanilla extract. Mix well and put on the stove again and cook until it gets thicker.
 
So enjoy and see you soon!  

Monday, December 1, 2014

More Xmas goodies

Since my last post I made 2 batches of gingerbread dough. In one I replaced the wheat  flour for spelt flour for my Dad who can't eat wheat anymore (for the time being) it gives him asthma...and a regular batch as well.

Now I scoured the web for my recipe but couldn't find it and I am too lazy to type it up....The difference is the addition of 2 tablespoons of orange zest.

Delicious!


I participated in the Black Friday satanic shopping ritual....at Target to get a B-Day gift for Dan. It was pretty organized...

 Outside...We got coffee and a nifty store plan....
                                          Inside , well that was total chaos! A lady was yelling at me in Greek and trying to sit me down in her cart! Another one kept saying : It is just like Scandal! Do you watch Scandal, I am hooked on Scandal...
                                         By a shopping miracle I got the last item I cam to get....
                                  
                                          I also saw these drinking accessories...


                                          And Pyrex! Xmas Pyrex!

 
                                          But I did not get one, or 2 or 3. I bought NONE!
                                          After I took the subway and went to the office!

                        

                                           I spent the weekend making caramel corn...It keeps very well and is totally delicious!

Now this is where I would share the recipe but it didn't copy well, so I will have to work on it. Sorry
 
And now I have this big black line I can't get rid of.
 
And this morning I decorate my desk and got a lot of comments on my Xmas wallpaper.
 
So sleep tight and dream beautiful dreams! I'm off to bed cause I am pooped!
 

Sunday, November 23, 2014

Xmas Sandies....YUM

The recipe I'm about to share was my maternal Grandma's.

It was the only place I would eat those and I had the great idea to ask for the recipe before she passed away.

They were called Christmas Shortbread, but shortbread don't become golden.....hence the name change.

Xmas Sandies

3 1/2 cups flour
3 teaspoons beaking powder
1/2 teaspoon salt
16 tablespoons of softenned butter and shortening
1 1/2 cups brown sugar
2 eggs
3/4 cup mixed red and green candied cherries
1/2 cup chopped almonds
2 teaspoons vanilla


Measure the flour with the baking powder and salt. Cream butter and shortening, gradually add sugar.
Mix well, add eggs, then flour mixture gradually. when all added add vanilla and cherries and almonds.

the dough should be soft but not sticky. Separate the dough and place on waxed paper and roll.


Refrigerate or freeze.
 The full recipe makes about 8 or 9 dozens small cookies. Since Dan and Dad find them kinda boring... I cut the recipe in half.

They keep about 3 weeks in the fridge or a couple of months in the freezer.When you are ready to bake them, pre-heat the oven to 425 F. Cut in slices and bake about 6 minutes.

When totally cool place in a metal cookie box lined with waxed paper...They are even better after they have sat it the box for a couple of days...

A great little cookie with a cup of tea, a blast from the past....

Friday, November 7, 2014

Getting ready

Ever since Halloween is behind us, I have Xmas on my mind....

I don't know how I would plan it if I was living in the U.S. because Thanksgiving is still to come...

So I have made a food/goodies schedule to keep everything under control!

It is flexible (of course) and in the end if something doesn't get done, well...It happens!

So tonight in a rare burst of energy, I made my cranberry sauce. Check!

I tweek the recipe on the bag.

Here it is:

2 cups (450 ml) cranberries (fresh or frozen), 1/2 cup (125ml) water, 1/2 cup (125ml) maple syrup, zest of one orange and the juice of 1/2 an orange.

I put everything in the medium sized sauce pan and brought to a gentle boil . Continue to cook until the berries start to pop, reduce until thickened a bit. It was then that I added some Jack Daniel's , about an ounce or 2.....I hope it will give an interesting taste!


 Cool, then put in a jar or a Tupperware, label and freeze. Or keep in fridge for about a week .

One down! I hope to keep posting my Holidays recipes to inspire you in your celebrations.

Have a great evening!