Tuesday, 28 July 2009
Meagan got her Graduation present from Kim and Ted last night....a beautiful set of Pearls that once belonged to Kim's mom and grandmother. What a beautiful gift. Meagan was speechless. Brittany received a beautiful gold heart pendant with a Ruby on a gold chain that also had once belonged to Kim's mom and grandmother. So both my girls have a gift from their grandmother of the heart.
Later this evening we are having a girls pampering night with the bridal party!!!!!
Thursday, 23 July 2009
Tuesday, 21 July 2009
I am looking forward to my time in Flin Flon next week...always proves to be relaxing even when we are busy....
Monday, 20 July 2009
1/2 cup (125 mL) unsalted butter
2 cups (500 mL) buttermilk or 2 cups (500 mL) milk plus 2 tbsp (30 mL) lemon juice
2 cups (500 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
2 tsp (10 mL) vanilla
Butter for cooking
2 peaches, sliced (optional)
Melt butter in the microwave or on the stove. Set aside to cool. Measure out buttermilk, or stir milk with lemon juice then let stand until slightly thickened, at least 5 min. In a large bowl, using a fork, stir flour with sugar, baking powder, baking soda and salt. Make a well in centre.
In a medium bowl, whisk eggs with buttermilk, cooled melted butter and vanilla. Pour into well in flour mixture. Using a wooden spoon, stir until just blended. The batter should be a bit lumpy. For fluffy pancakes, mix as little as possible.
Lightly coat a large frying pan with butter and set over medium heat. (Save time by using 2 pans or a large griddle.) Pour 1/3 cup (75 mL) batter into pan. Pancake will be about 6 in. (15 cm) wide. Add 1 or 2 more pancakes. Gently press peach slices into batter.
Cook until bubbles form on the top of each pancake and edges begin to brown, 2 to 4 min. Using a wide spatula, flip and continue cooking until the bottoms of pancakes become golden, 2 to 3 min. Don't press or they will become tough.
Serve right away or place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. They're delicious drizzled with maple syrup.
Mix it up
WHOLESOME- Sub whole-wheat flour for all-purpose. If batter is thick, add more milk 1 tbsp (15 mL) at a time, until it's pourable.
BERRY - Pour batter into pan, then sprinkle each pancake with 1 heaping tbsp (22 mL) of blueberries, then gently push in.
CHAI SPICED - Stir 1 tsp (5 mL) cinnamon, 1/2 tsp (2 mL) ground ginger and 1/4 tsp (1 mL) ground cardamom (optional) into flour mixture before adding egg mixture.
Makes 12 Pancakes
Published by Chatelaine on 8/1/2009
Sunday, 19 July 2009
1/2 cup sugar
2 eggs, beaten
1 cup flour
1 teaspoon baking powder
1/4 cup milk
1-1/2 cups fresh blueberries (frozen blueberries may be used)
1/4 cup butter, softened
1/2 cup sugar
1 egg yolk, well beaten
1/4 cup boiling water
Vanilla, to taste
Cream butter and sugar; stir in eggs. Sift flour and baking powder together. Add to creamed mixture alternately with milk, beating well. Coat blueberries with small amount of additional flour (to assure even distribution of berries in cake); fold into batter. Pour into lightly greased 8- or 9-inch square pan. Bake at 350 degrees for 30 minutes. Cut into squares. Top with sauce.
TO PREPARE SAUCE
Cream butter and sugar in top of double boiler. Blend in egg yolk and boiling water. Cook over hot water until mixture thickens, stirring frequently. Stir in vanilla. Spoon hot sauce over servings of Blueberry Delight.
Saturday, 18 July 2009
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain yogurt
1 cup blueberries, fresh or frozen, thawed and drained
Preheat oven to 350 degrees.
Line muffin tins with paper cups.
In a large bowl, cream butter and sugar. Add egg, cinnamon, nutmeg and vanilla. Add flour, baking power and salt alternately with milk and yogurt. Do not over mix. Carefully fold in blueberries.
Spoon into paper-lined muffin tin. Bake in a 350-degree oven for 20 to 30 minutes.
Thursday, 16 July 2009
250 mL (1 cup) sweetened flaked coconut
125 mL (1/2 cup) sliced almonds, toasted
200 g (1 pkg) toffee bits, divided
500 mL (2 cups) graham crumbs
175 mL (3/4 cup) butter, melted
300 mL (1 can) Regular or Low Fat Eagle Brand® Sweetened Condensed Milk
1. Preheat oven to 350ºF (180ºC). Line a 9” x 13” (3L) baking dish with parchment paper, overlapping the two longer sides for easy removal.
2. Combine white chocolate chips, coconut, almonds and ½ cup (125mL) toffee bits. Reserve.
3. Mix graham cracker crumbs and remaining toffee bits with butter; press evenly into prepared baking dish.
4. Pour Eagle Brand evenly over crumbs.
5. Sprinkle with white chocolate chip mixture; press down firmly.
6. Bake in preheated oven for 25-30 minutes or until lightly browned.
Cool thoroughly and cut into bars.
Tips:Substitute white chocolate chips with 1 cup (250mL) semi-sweet or milk chocolate chips.
White on white toppings make these sweet sensations an easy dessert to dress up for a special occasion, or simply for sinfully sumptuous snacking!
Prep Time: 10 minutesServing: 36 bars
Wednesday, 15 July 2009
full of calories too...224 calories/cookie
2 (18 ounce) boxes devil's food cake mix
4 eggs, beaten well
2/3 cup oil
1/2 cup margarine
4 ounces cream cheese
2 cups icing sugar
1/2 teaspoon vanilla
Mix cake mix, eggs and oil together well.
Shape into marble size balls.
Bake at 350°F for 10 minutes. They are done when the tops looked cracked.
Mix margarine, cream cheese, icing sugar and vanilla together.
When cookies are completely cooled, frost the flat side of one cookie and then sandwich with another cookie.
Note: Allow cookies to set on counter for a couple of hours after sandwiching them together with the icing otherwise the tops may slide when putting into cookie jar.
Monday, 13 July 2009
After all that Meagan and Brittany decided to try riding double in the tube. It was as much fun watching them ride as it was for them riding.
After everyone was done tubing for the day, the girls and Rocco headed back home while Al, Mike and I stayed at the lake and fished for a couple of hours. We caught 3 Jack Fish which 2 were released back to the lake as they were too small to keep.
I was able to catch the setting sun in these shots. It was absolutely beautiful to watch.
I wish I could have gotten closer to these Pelicans roosting for the night. There was just too many weeds for the boat motor to get through to get any closer.
Friday, 10 July 2009
We are off to Nemeiben for a weekend of fishing and fun on the lake. Life jackets are packed, the tube is packed, the dogs are packed, fishing gear is already in the truck. Get to try out some new tackle that I picked up this week. Camera battery is fully charged and ready to.....can't forget my fishing hat either.
Sunday we are heading over to Stanly Mission to go see the Holy Trinity Church, the Ancient Pictographs and Nistowiak Falls. I will post pictures when I get back, hopefully some of my big catch.
Have a good weekend everyone!
Thursday, 9 July 2009
Makes 16 bars
¾ cup white whole-wheat flour (see Note)
½ cup chopped pecans
2 tablespoons granulated sugar
½ teaspoon salt
3 tablespoons cold butter, cut into small pieces
2 tablespoons ice water
½ teaspoon vanilla extract
2 teaspoons unflavored gelatin
2 tablespoons water
3 cups fresh raspberries, divided
½ cup granulated sugar
4 tablespoons nonfat cream cheese, softened
2 tablespoons low-fat milk
1 tablespoon confectioners’ sugar
1. To prepare crust: Preheat oven to 400°F. Coat an 8-inch-square baking pan with cooking spray.
2. Place flour, pecans, 2 tablespoons sugar and salt in a food processor; process until the nuts are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add ice water and vanilla and pulse just until the dough starts to come together. Transfer to the prepared pan. Press evenly and firmly into the pan to form a bottom crust.
3. Bake the crust until it looks set, but not browned, about 15 minutes. Let cool on a wire rack.
4. To prepare raspberry filling: Sprinkle gelatin over 2 tablespoons water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling.
5. Reserve 16 raspberries. Puree the remaining raspberries in a food processor until smooth. Transfer to a medium saucepan and stir in 1/2 cup sugar. Cook over medium heat until bubbling. Stir in the gelatin mixture and cook, stirring, until the gelatin is melted, about 1 minute.
6. Fill a large bowl with ice water. Pour the raspberry mixture into a medium bowl and set it in the bowl of ice water. Refrigerate, stirring occasionally with a rubber spatula, until the mixture thickens to the consistency of loose jam and is beginning to set around the edges, about 30 minutes.
7. Meanwhile, beat cream cheese, milk and confectioners’ sugar in a medium bowl with an electric mixer until smooth.
8. Spread the thickened raspberry filling evenly over the crust. Dollop the cream cheese mixture over the filling. Draw the tip of a sharp knife or skewer through the two fillings to create a swirled effect. Nestle the reserved berries into the filling, evenly spacing them so each bar will be topped with a berry when cut. Refrigerate until the bars are completely set, about 3 hours. Cut into 16 bars, one raspberry per bar.
Raspberry Bars Tips
Cover and refrigerate for up to 1 day.
Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat. Find it in the baking section of the supermarket or online at bobsredmill.com and kingarthurflour.com.
Raspberry Bars Tips Cont.
Raspberry Bars Nutrition Information
Per bar: 101 calories; 5 g fat (2 g sat, 2 g mono); 6 mg cholesterol; 14 g carbohydrate; 2 g protein; 2 g fiber; 94 mg sodium; 64 mg potassium.1 Carbohydrate ServingExchanges: 1 carbohydrate (other), 1 fat
Wednesday, 8 July 2009
The card that I created for my husband's cousin. I used my favorite Sugar Nellie stamp - Daisy. Skin was colored with Copic Markers and the rest of the card was colored with Prisma Colored Pencils and Mona Lisa. Embellishments used was Prima Flower and a jewelled butterfly from the dollar store.
For the card that I made for our friend's 50th, I used some of my favorite Magnolia Stamps. This it the first time that I used these stamps. I sprayed the white card with Glimmer Mist in Twilight for the speckled effect on the background. The skin on Tilda was colored with Copic Markers and the remainder of the card was colored with Prisma Colored Pencils and Mona Lisa.
Tuesday, 7 July 2009
Below: Danny and Sandra seem to be enjoying the sites as well as we leave dock.
THE FIRST CATCH
Friday, 3 July 2009
1 Tbsp Butter or Maragarine
1/2 tsp salt
1 egg yolk
1 - 1 1/2 cups flour
In covered pot cook potatoes until tender. Drain. In mixing bowl beat hot potatoes, butter and salt until smooth. Add egg yolk and 1/4 cup of flour. Beat until smooth. By hand stir in enough flour to make a moderately stiff dough (I used my kitchen add to stir in the flour). Turn onto floured surface, knead for 4 - 5 minutes with generously floured hands. Shape into balls using about 1 Tbsp dough for each ball. Crease the centre with the handle of a wooden spoon. Cook several at a time in a large amount of salted water for 8 - 10 minutes. Remove, drain. Serve with desired sauce, butter with Salt & Pepper and cheese.
Tip: Epicure Selections Cheddar, Bacon & Chives Dip mix goes really well on top with a bit of butter, salt and pepper.
Note: I know I used more than 1 1/2 cups of flour about 2 cups. I relied on the texture of the dough so that it wasn't too sticky.
Thursday, 2 July 2009
1 broiler or fryer, cut up, or chicken pieces
Flour to coat chicken pieces
1/8 teaspoon salt
1 clove garlic, mashed
1/4 cup olive oil
1/2 cup lemon juice
2 Tablespoons chopped onion
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon Tabasco sauce
Pour 1/4 cup oil into 9x13x2-inch pyrex baking dish. Flour and salt chicken pieces and place the pieces, skin side down, in a single layer. Bake 30 minutes at 400 degrees. Turn chicken and pour sauce over chicken. To make sauce, use the 1/4 cup olive oil and add all other ingredients to it. Bake another 30 minutes.
SERVES: 4 - 6
Wednesday, 1 July 2009
Happy Canada Day!