Archive for the ‘Uncategorized’ Category

Pumpkin Chiffon Cake

Wednesday, December 16th, 2015

Thank you to Julia Konkin from Yorkton for sharing her recipe with me.  There’s definitely a knack to making Chiffon Cakes.  This is my second time trying to bake one and I was very happy with how this turned out. I’m learning!

Pumpkin Chiffon Cake

2 cups sifted cake flour
1 ½ cups sugar
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
½ tsp. cloves
½ tsp. nutmeg
½ cup vegetable oil
8 egg yolks
½ cup water
¾ cup canned or thick, mashed, cooked pumpkin
½ tsp. cream of tartar
1 cup egg whites

Preheat oven to 325°F. Sift first 7 dry ingredients into mixing bowl and make a well in center.

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Add in order, vegetable oil, egg yolks, water and pumpkin.

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Beat satin smooth.

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Add cream of tartar to egg whites and beat to very stiff peaks.

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Pour egg yolk batter to thin stream over entire surface of whites, gently folding to blend.

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Bake in ungreased10 inch tube pan in slow oven for 55 minutes, then increase heat to 350°F and bake 10 minutes.

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Invert on rack, remove when cool.

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Thank you to the Yorkton Co-op for providing the ingredients.
YorktonCooptouse

 

Cranberry Salad

Tuesday, December 15th, 2015

This recipe was so quick and easy to make.  I needed something for supper last night so I literally whipped it up in 10 minutes.  It’s yummy.  Thank you to Georgina Mosiondz from Birch River, MB for sending me her recipe.

Cranberry Salad

2 pkg. (85g each) cherry Jell-O
1 398 ml can cranberry sauce
2 cups hot water
2 cups sour cream

Dissolve Jell-O in hot water. Add cranberry sauce and sour cream, mix well. Pour into mold or a pretty bowl.

cranberrysalad

*Georgina wrote: Quick, easy and so-o-o good with turkey.

Thank you to the Yorkton Co-op for providing the ingredients.
YorktonCooptouse

Chocolate-Covered Marshmallow Cookies

Monday, December 14th, 2015

I was baking up a storm this weekend.  So many great recipes to make from listeners in SK and MB.  This one is from Dale Hartl from Rockford, SK.  These weren’t that hard to make and it’s chocolate and marshmallows, need I say more?

Chocolate-Covered Marshmallow Cookies

1- ¾ cups sifted flour
½ tsp. salt
½ tsp. baking soda
½ cup unsweetened cocoa
½ cup shortening
1 cup sugar
1 egg
1 tsp. vanilla extract
¼ cup milk
18 large marshmallows, halved
36 pecan halves

Frosting:
2 cups sifted icing sugar
5 Tbsp. unsweetened cocoa
⅛ tsp. salt
3 Tbsp. butter or margarine, softened
4 to 5 Tbsp. light cream

Preheat oven to 350°F. Sift together flour, salt, baking soda and cocoa; set aside.

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In a mixing bowl, cream shortening and sugar; add egg, vanilla and milk.

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Add dry ingredients and mix well.

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Drop by heaping teaspoonfuls about 2″ apart on greased cookie sheets. Bake for 8 minutes. Do not overbake. Remove cookies from oven and top each with a marshmallow half.

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Return to oven for 2 minutes. Remove cookies to wire racks to cool. Meanwhile, beat all frosting ingredients together.

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Spread frosting on each cookie and top with a pecan half.

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Yield: 3 dozen.

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Thank you to the Yorkton Co-op for providing the ingredients.
YorktonCooptouse

Melt-In-The Mouth Caramels

Friday, December 11th, 2015

Thank you to Shirley Stoudt from Endeavour for sending me her recipe, and for emailing back and forth with me while I figured out how to make this recipe.  The first time I made it I didn’t read carefully enough and instead of bringing the caramel sauce to FIRM ball stage I made it to HARD ball stage.  That, I found out was wrong.  They tasted good, but were SUPER hard.  The second time around I got it right and the caramels really did melt in your mouth.  Caramels are one of the trickiest recipes I’ve ever tried to make, that and fudge.  Props to anyone who can make these right. 

Melt-In-The Mouth Caramels

1 cup butter or margarine
2 ¾ cups brown sugar
dash of salt
1 cup light corn syrup
1 – 14oz. can Sweetened Condensed milk
1 Tbsp. vanilla
candy thermometer

Melt butter in a heavy 3-quart saucepan. Add brown sugar and salt. Stir until thoroughly combined. Stir in corn syrup, mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat until candy reaches FIRM BALL stage (245°F on candy thermometer), about 12 to 15 minutes. Do not cook longer than 15 minutes.

caramels

Remove from heat. Stir in vanilla. Pour in buttered 9″ x 9″ x 2″ pan or 8″ x 11″ pan. Let caramels cool in the pan on the counter for about ½ an hour so they are not as hot. Put in fridge for a few hours until the caramels are completely cold and stiff. Take out of fridge and let it sit for another hour on the counter so it is not too hard to cut. Take caramels out of pan and cut into small squares on a cutting board.

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It should be soft enough to cut and not breaking into pieces. If it does, let them sit awhile longer until they are warm and not cold from the fridge. Store in a container in a cool place. Not in the fridge though or they will get hard and you will have to wait for them to soften up again before serving. Makes about 2 ½ pounds.

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*Shirley wrote: My grand kids love it.

Thank you to the Yorkton Co-op for providing the ingredients.
YorktonCooptouse

Dream Cake

Thursday, December 10th, 2015

Thank you to Carol Morris from Burgis Beach for sending me her recipe.  These are really good.  The crust is so buttery with that 1 cup of butter in it.  The topping is sweet and chewy and I want another piece!

Dream Cake

Crust:
2 cups flour
1 cup butter
¼ cup white sugar

Preheat oven to 375°F. Mix above ingredients together.

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Place in a 9″ x 13″ pan. Do not grease the pan as the crust has enough butter in it. Bake for 10 to 15 minutes or until browned.

Topping:
3 eggs, beaten
1 tsp. vanilla
1 ½ tsp. baking powder
½ cup glace´ cherries, chopped
1 ¾ cups brown sugar
1 cup walnuts, chopped
½ cup coconut

Combine ingredients.

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Pour over baked bottom.
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Return to oven and bake until brown, about 15 to 20 minutes.

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*Carol wrote: This recipe has been passed down in my family with a couple of tweaks per generation.

Thank you to the Yorkton Co-op for providing the ingredients.
YorktonCooptouse

Stove-Top Macaroni

Wednesday, December 9th, 2015

I love the supper recipes I’ve been getting this season.  I’ve said it before, I never know what to make for supper so these ideas have been great.  Thanks to Eva Moskal from Veregin for sending me her recipe.  My husband and I enjoyed this for many nights in a row.  It’s delicious!

macaroni

Stove-Top Macaroni

1 lb (500g) ground beef
1 can (28oz or 800ml) diced tomatoes, undrained
2 cups water
1 envelope onion soup mix
1 tsp. Italian seasoning
¼ tsp. crushed red pepper flakes, optional
2 cups uncooked elbow macaroni
½ cup Parmesan cheese, grated
1 cup mozzarella cheese, shredded

In a Dutch oven, cook beef over medium heat until no longer pink; drain grease off. Add tomatoes, water, soup mix, Italian seasoning, and if desired, pepper flakes. Bring to a boil. Stir in macaroni. Reduce heat; cover and simmer for 8 to 9 minutes or until macaroni is tender. Remove from heat; stir in Parmesan cheese. Sprinkle with mozzarella. Cover and let stand for 2 minutes or until cheese is melted. 

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Thank you to the Yorkton Co-op for providing the ingredients.
YorktonCooptouse

Apple Raisin Muffins

Tuesday, December 8th, 2015

Thank you to Marie Grychowski from Rama for sending me her recipe.  These were so easy to make and they turned out fantastic.  They were full of flavor and very moist.  I think that means I made them right!

Apple Raisin Muffins 

1 cup water
1 cup white sugar
1 cup brown sugar
2 cups apples, grated
2 cups raisins
1 cup butter
2 tsp. ground cinnamon
2 tsp. grated nutmeg
½ tsp. cloves

Preheat oven to 350°F. Combine the ingredients in saucepan and bring to a boil. Remove and let cool completely.

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In a large bowl stir in
3 ½ cups all purpose flour
2 tsp. baking soda
1 cup walnuts, chopped

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Add cooled mixture to dry ingredients and mix well. Bake in greased mini muffin tins for 15 minutes.


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AppleRaisinMuffins

*Tonya’s Tips: I melted the butter first, and then added the sugars, stirring continually until blended. Next, I mixed in the water, apples, raisins, cinnamon, nutmeg and cloves.  You need to cool your wet ingredients completely, so to speed up the process, I put the pot in a big bowl of cold water.  I’m not sure if this is the way to do it, but it worked.  When combining the wet ingredients with the dry, I made a well in the center of my dry ingredients, poured the wet ingredients in the well and gently mixed together until just combined. For me this recipe made 24 mini muffins and then 18 large muffins. I baked the mini muffins for 13 minutes and the large ones for 17 minutes.

Thank you to the Yorkton Co-op for providing the ingredients.
YorktonCooptouse

Creamy Hearty Potato Soup

Monday, December 7th, 2015

My husband and I made this soup this weekend.  Thank you to Alice Wiwcharuk from Endeavour for sharing her recipe with me.  It is so good, I mean there’s bacon in it!  It’s hearty, filling and the perfect thing to eat on a winters day.

Creamy Hearty Potato Soup

8 medium size potatoes, diced
1 or 2 carrots, shredded
1 large onion, shredded or finely diced
1 celery stick or leaves, finely chopped
dill, finely chopped
2 Tbsp. salt
water and chicken soup stock or just water, enough to cover potatoes.

Boil until done.

Then add:
1 large can or 1 qt. canned tomatoes
1 pint whipping cream
1 Tbsp. sugar
pepper to your taste
3 Tbsp. chicken soup base or chicken in a mug
parsley
bacon, chopped (optional, if you have leftover from breakfast)

Bring back to a boil. Then remove from stove. Serve with garlic toast.

*Tonya Here:  Alice wrote and said this is her very own recipe that she created years ago.  So I am assuming she makes this off by heart and could probably make it in her sleep.  But if you are like me and not that familiar with making soups, you may need a little more instruction when tackling this.  Here’s what my husband and I did.  We also used chicken bouillon cubes because we didn’t have any chicken broth on hand.

Creamy Hearty Potato Soup (with a few more instructions, for the newbies like me)

1 Tbsp. Canola oil or Olive oil
8 medium potatoes, diced
4 cups water
2 carrots, shredded
2 celery sticks, shredded
1 large onion, finely diced
¼ cup dill, finely chopped
1 chicken bouillon cube
1 Tbsp. salt
2 chicken bouillon cubes
1 Tbsp. sugar
1 (800ml) large can diced tomatoes
1 (473ml) pint whipping cream
2 Tbsp. parsley, fresh if possible
6 strips bacon, optional
pepper to taste

Prepare vegetables.

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Heat oil in large pot over medium-high. Add potatoes and a dash of salt. Cook 90 seconds, stirring. Add water to cover potatoes and next 6 ingredients. Bring to a boil. Reduce to a simmer, and cook until potatoes are tender, about 5 minutes.

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Add chicken bouillon cubes and sugar, stir. Add remaining ingredients. Return just to a boil. Remove from heat.

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If you like, serve with garlic toast. Makes 10 bowls.

CreamyHeartyPotatoSoup
Thank you to the Yorkton Co-op for providing the ingredients.
YorktonCooptouse

Chocolate Chip Pudding Cookies

Friday, December 4th, 2015

When I was at Wadena Drugs with the GX94 Christmas Goodies cookbook I had a listener from Wadena stop by and pick up a copy AND she brought me a recipe.  I saw her the year before and she promised me the next time we saw each other she would bring me a recipe.  So big thank you to Marilyn Rediger from Wadena for sharing her recipe with me.  These are really easy to make, I’d say great to bake with the kids and they are SO tasty!

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Chocolate Chip Pudding Cookies

1 cup butter, softened
3/4 cup brown sugar
1/4 cup white sugar
1 small pkg. instant vanilla pudding
2 eggs
1 tsp. vanilla
2 1/4 cups all purpose flour
1 tsp. baking soda
1 pkg. – 12oz. chocolate chips

Preheat oven to 375F.  Beat butter, both sugars, pudding mix, eggs and vanilla in a large bow.  Beat until creamy.  Then slowly add flour, and baking soda.  Stir in chocolate chips.  Drop by tablespoons onto greased cookie sheet.  Bake for 9 to 10 minutes.

Thank you to the Yorkton Co-op for providing the ingredients.
YorktonCooptouse

White Chocolate & Almond Carmel Bars

Thursday, December 3rd, 2015

These are a must try!  Thank you to Delores Yung from Yorkton!  She actually baked and brought in this treat for us at GX94.  Delicious!

White Chocolate & Almond Carmel Bars

2 cups flour
2 cups rolled oats
1 cup brown sugar
1 tsp. baking soda
1 cup butter, melted
225g. pkg. white chocolate chips
1 cup slivered almonds
1 cup Skor toffee bits
1 ⅓ cup (325 ml) Carmel sundae sauce
⅓ cup flour

Preheat oven to 350°F. Combine first 4 ingredients in a mixing bowl. Add melted butter. Mix well. Reserve 1 cup of crumbly mixture; press remainder in 9″ x 13″ pan. Bake for 12 to 15 minutes or until lightly browned.

Combine chips, almonds, toffee bits and spread evenly over base. Mix sundae sauce and ⅓ cup flour until smooth. Pour evenly over top chips mixture and base. Sprinkle reserved oat mixture on top. Bake for 20 to 25 minutes longer or until golden brown. Cool completely before cutting into bars.

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