Shortbread Christmas Tree's & Snowflakes

1 batch dough

Ingredients
1 cup (250 mL) butter, softened
3/4 cup (175 mL) icing sugar
1/2 tsp (2 mL) vanilla
2 cups (500 mL) all-purpose flour

Preparation
In stand mixer using paddle attachment, or in bowl using  wooden spoon, beat together butter, icing sugar and vanilla until light and fluffy; stir in flour just until combined.

Divide dough in half; press into discs. Wrap each in plastic wrap; refrigerate until firm but still soft enough to roll out, about 30 minutes.


Preparation

Between waxed or parchment paper, roll out dough to 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) snowflake-shaped cookie cutter, cut out shapes, rerolling and cutting scraps. Place, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets; refrigerate until firm, about 20 minutes.

Bake on top and bottom racks in 325 F (160 C) oven, rotating and switching pans halfway through, until edges are light golden, about 20 minutes. Let cool completely on pans on racks.

Make-ahead: Layer between waxed paper in airtight container and freeze for up to 2 weeks.

Meanwhile, in bowl, whisk icing sugar with milk until smooth; tint with blue food colouring to desired shade. Holding each cookie by edge, press top onto surface of glaze to coat, letting excess drip back into bowl. Let dry on racks for 5 minutes. Sprinkle with coarse sugar. Let stand until set, about 25 minutes.

Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days.

Icing

2 cups (500 mL) icing sugar
1/4 cup (60 mL) milk
blue food colouring
sprinkle coarse sugar on top

Banana Bread

Easy Banana Bread Recipe

Well I made 3 loaves of banana bread and it was so yummy still have some left but with 6 people in the house i'm sure it won't be here long. I hope you are all enjoying your summer!
Try to mix everything in one bowl for an easy clean up. ( This recipe is for one loaf )

INGREDIENTS

• 2-3 very ripe bananas, peeled
• 1/3 cup melted butter
• 1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2 cup if you want it less sweet)
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour                                                                                                               

METHOD

• Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.

  In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.

  Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

  Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), use a fork or a toothpick if it comes out clean its done.                                                                                                                             Remove from oven cool, slice and enjoy!

Creamy Potato Carrot Soup

Ingredients:
2 tbsp butter
3 large onion, chopped
4 large clove of garlic, sliced
1/2 tsp each salt and pepper
4 cups chopped carrots
4 cups chopped potatoes
4 chopped celery stalks
6 cups water
2 boullion cubes
1 cup half and half cream
5 cups potato/carrot/celery water






Directions.

1. In a skillet brown garlic and onion in butter with salt and pepper ( keep till the end )
2. Peel and cube carrots and celery.
3. Chop celery stalks into small pieces
4. Add carrots, celery and potatoes to a pot
5. Cover with water and add boillion cubes.
6. Boil until a until tender 7-10 min.
7. Strain and reserve water
8. Mash potatoes, carrots and celery
9. Put half the mixture in the blender and add half onion and garlic mixture
10. Add 1-1/2 cup of reserved water
11. Blend and add to pot to warm
12. Repeat with the rest of the mixtures in the blender and add that to pot as well.

Enjoy - This is one of the most delicious soups you will ever try!

PORK SCHNITZEL RECIPE:

Tonight's dinner was delicious if your tired of the same old this is definitely a recipe you should try.

INGREDIENTS

Pork Tenderloin Cut Into rounds

1/4 cup flour

1 teaspoon  salt 

1/4 teaspoon freshly ground black pepper

1 egg, beaten

2 Tbsp milk

3/4 cup fine dry bread crumbs or panko

1 teaspoon paprika

3 Tbsp olive oil

3/4 cup chicken stock

2 Tbsp of Bisto or thickener

1/2 teaspoon salt

1/2 cup sour cream 

METHOD

1 Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.

2 Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs and paprika.

3 Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.

4 Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.

5 Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix salt into the sour cream. Stir the sour cream mixture into the chicken stock, Add the thickener. Heat and stir until mixture thickens.

Serve the cutlets with the sauce. Serves 6-8

Yummy Pecan Butter Tarts 

I double this recipe and it made 20 regular sized tarts

Ingredients

• 1/2 cup margarine
• 1/2 cup white sugar
• 2 egg yolks
• 1 teaspoon almond extract
• 2 cups sifted all-purpose flour
• 1/2 cup margarine
• 1/2 cup corn syrup
• 1 cup confectioners' sugar
• 1 cup chopped pecans

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, mix 1/2 cup margarine (NOT butter) and 1/2 cup sugar. Stir in egg yolks, almond extract, and sifted flour.
3. Spray tiny muffin cups with non-stick spray. Press mixture evenly into tiny muffin cups. Bake for 8 to 10 minutes.
4. To make Filling: Bring to a boil 1/2 cup margarine, corn syrup, and confectioner's sugar. Stir in chopped pecans.
5. Spoon into shells no more than 1/2 way. Top with pecan halves. Bake in a 350 degrees F (180 degrees C) oven for 5 minutes.

Strawberry Blueberry Custard Tarts

Tonight I shared these with family and friends they were delish!

I kind of cheated but I bought the frozen tart shells, thawed

and heated them at 375 for 10 minutes and let them cool

I cut up strawberriesand made the glaze for the berries.  It is a package that you

mix 2/3 cup of sugar, the contents of the package and 1 cup

of hot water, whisk until mixed and add the berries then put

in the refridgerator.   I opened a can of great value devon custard

and put it into each of the cooled tarts, then added the fruit on top

and voila its done!  Nice & easy with very little prep work.  Enjoy!

Garden Goodies

My Garden - Fresh Food Is Always The Best Food & Completely Organic