Cream Cheese Cookies with Cherries and Pecans. An easy to make drop cookie that takes its inspiration from an old family recipe for a favourite pound cake.

Cream Cheese Cookies

The inspiration for the flavours in these cream cheese cookies came from a recipe for Cherry Pecan Cake. The recipe has been in my extended family for many, many years and was first passed on by friends in Badger, Newfoundland.

Cream Cheese Cookies

These soft, rich cream cheese cookies turned out beautifully. The crunchy pecans and sweet cherries were the perfect flavour accompaniments. I think I’ll be experimenting more with additions to this base recipe soon. I already have a few ideas in mind!

Cream Cheese Cookies

INGREDIENTS :

  • 2 eggs
  • pinch  salt
  • 2 1/3 cups flour
  • 1 1/2 tsp baking powder
  • 1 cup cream cheese 8 oz/250 g block
  • 1/2 cup butter
  • 1 3/4 cups sugar
  • 1 teaspoon vanilla extract
  • 1 cup toasted pecans
  • 3/4  cup chopped glacé cherries or drained maraschino cherries

INSTRUCTIONS :

  1. Preheat oven to 350 degrees F. Line 2 or 3 cookie sheets with parchment paper.
  2. First toast the pecans so that they can cool. Toast them on a cookie sheet in a single layer for about 7 to 10 minutes tossing once halfway through that time. Let them cool to room temperature and then roughly chop them with a knife, or snap them into small pieces with your fingers. I like to keep the pieces sort of chunky for best crunchy texture in these soft cookies.
  3. Sift together the flour, baking powder and salt. Set aside.
  4. In the bowl of an electric mixer, cream together the cream cheese, butter and sugar until soft and fluffy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Beat in the vanilla extract.
  7. Fold in the dry ingredients until a soft dough begins to form.
  8. When almost all of the flour has been incorporated, add the cherries and pecans and fold in well to distribute them evenly throughout the dough.
  9. Drop the dough by rounded teaspoonfuls onto the parchment lined cookie sheet about 3 inches apart.
  10. Bake for about 15 minutes until the bottom edges become golden brown.
  11. Cool on the cookie sheet for 10 minutes or so before transferring the cookies to a wire rack to cool completely.
  12. Store in an airtight container. These cookies are quite freezer-friendly.
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Sour Cream Apple Flan, so easy to make! The mix & pour, baked sour cream custard filling is a lighter tasting alternative to cheesecake. Many folks say it’s better!

Sour Cream Apple Flan


This Apple Sour Cream Flan is fantastic at any time of year, of course, but it always makes me think of the bounty of Fall apples. When everyone is wondering what to do with all those apples, this is one of the best apple desserts I know!

Sour Cream Apple Flan

This was the first time that I did a sautéed apple topping for my famous sour cream custard flan. I brought it to a house party a couple of weeks ago and it was a huge hit.

Just looking at the picture this morning makes me want to bake another one. This one very quickly jumps to my top ten favourite apple desserts list and I love my apple desserts! 

Sour Cream Apple Flan

INGREDIENTS :
For the crumb crust:
  • ¼ cup sugar
  • 2 ½ cups graham cracker crumbs
  • ½ cup melted butter

For the sour cream custard:
  • 3 cups sour cream (Three 8 oz tubs)
  • 1 cup sugar
  • 3 large eggs
  • 3 tsp vanilla extract

For the sauteed apple topping:
  • ⅓ cup butter
  • 8 large apples
  • 1 ½ tsp cinnamon
  • ¾ cup light brown sugar


INSTRUCTIONS :
  1. Grease a 9 inch spring form pan. Preheat oven to 325 degrees I like to add a layer of parchment paper to the bottom of any spring form pan when baking to easily release the dessert from the pan when it cools. No need to cut it to size; just lay a square of parchment paper over the base of the pan before you attach the side section and roughly trim any excess that sticks out the bottom.

For the crumb crust:
  1. Mix together the crumbs, butter and sugar until well combined. Press into the bottom and sides of the prepared spring form pan to about a ½ inch from the top of the pan.

For the sour cream custard:
  1. Whisk all the ingredients together until the sugar is dissolved.
  2. Pour into the prepared graham crumb crust and bake at 325 degrees F for 50-60 minutes. The custard will still be quite jiggly when done and just beginning to brown slightly at the edges. Allow the flan to cool to room temperature then refrigerate for a few hours before serving with the sautéed apples on top.

For the sauteed apple topping:
  1. Peel and cut the apples into thick slices.
  2. In a large skillet melt the butter and add the cinnamon and brown sugar.
  3. Cook until the sugar dissolves and the mixture is bubbly.
  4. Add the apples and sauté until the apples are just fork tender but not mushy; they should still be semi-firm in texture. Remove from heat. The idea here is to let the residual heat to partly cook the apples.
  5. Drain the apples in a colander for about a half hour, collecting the juice and syrup that drains off.
  6. Return the juice and syrup that has drained off the cooked apples to the sauté pan and simmer over medium heat until the sauce gets very thick. Let it cool for about 20-30 minutes.
  7. In a large bowl, gently toss this sauce with the cooked apples and spoon onto the top of the completely cooled flan.
  8. Refrigerate until ready to serve.


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Tomato Avocado Feta Crostini. A simple, light fresh and delicious appetizer course, hors d’oeuvre, or even a light lunch.

A friend was throwing a dinner party and I was helping him plan the menu. The first course he had planned though,  seemed far too heavy to me for the main course that he planned to serve afterward.

Tomato Avocado Feta Crostini

An appetizer course should whet the appetite and not satisfy it. It should be a harbinger of good things to come. The way to do that is to keep it small, fresh, simple and delicious.
When I asked what he had on hand in the fridge, he listed a number of things, including the ingredients for this straightforward recipe. I made this suggestion to him and next morning he called to say that it was a great success.

Tomato Avocado Feta Crostini
This Tomato Avocado Feta Crostini recipe is a quick, fresh idea for a simple starter course or hors d’oeuvre that’s perfect for a casual summer barbecue or dinner party. It’s also perfect for a light lunch.

Tomato Avocado Feta Crostini

INGREDIENS :
For the topping:
  • 1 large avocado diced
  • 6 ounces feta diced
  • juice of 1/2 lime
  • salt and pepper to season
  • 2 large ripe tomatoes diced
  • 3 tbsp fresh basil chopped optional

For the Garlic Crostini:
  • garlic oil
  • 8 slices French baguette

For the Balsamic Syrup:
  • 1/2 cup balsamic vinegar
  • 2 tbsp brown sugar

INSTRUCTIONS :
To prepare the topping for the crostini:
  1. Simply toss all ingredients together and chill until ready to serve.

To prepare the Garlic Crostini:
  1. Simply brush garlic oil on both sides of the bread and then toast them in a panini press or under the broiler.

To prepare the Balsamic Syrup:
  1. Simmer together until large bubbles form and the liquid coats the back of a metal spoon.
  2. Drizzle over the tomato, avocado and feta topping.

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Leftover chicken (or turkey) spaghetti with bacon may be the perfect early week meal, which uses leftovers from Sunday dinner.

Sometimes meals equal this residual poulet spaghetti with monk hap the superior ordered dinner plans don’t win out. My plans for our kin popular no niggle Poulet Cheese went out the pane on one day in special.

Leftover Chicken And Bacon Spaghetti

Olivia’s education movability rehearsals went stretch, Noah got invited to a friend’s for party and Spouse was ripe upcoming domestic from product.
The next day, schedules shifted again, this time in the other direction. We suddenly had to have dinner earlier than usual. This is where that leftover chicken came into great use.

Leftover Chicken And Bacon Spaghetti

I did not requisite to resource the caller chicken hearted breasts in the icebox for other day. To fix the breasts I virtuous just experienced and cooked them, figuring we could use them for sandwiches or something over the close couple of days.

Leftover Chicken And Bacon Spaghetti

INGREDIENS :

  • 3 cups cooked chicken diced
  • 3 cloves minced garlic
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili flakes optional
  • 1 tbsp brown sugar
  • 2 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 large bell pepper diced small
  • 4 servings cooked spaghetti pasta
  • 1/4 cup grated Parmesan cheese
  • 1/2 pound crisp cooked smoked bacon chopped in small pieces
  • 4 cups pureed canned tomatoes San Marzano if possible

INSTRUCTIONS :
  1. Begin by making the sauce. In a medium saucepan heat 2 tbsp olive oil over medium low flame and sauté the minced garlic for about 30 seconds.
  2. Add the pureed tomatoes, smoked paprika, oregano, chili flakes, brown sugar, balsamic vinegar, crisp cooked bacon, salt and pepper.
  3. Simmer over low flame for about 20 minutes.
  4. Add the cooked diced chicken and bell peppers in the last 5 minutes of cooking time. Stir in the Parmesan cheese at the end.
  5. Serve over the cooked spaghetti with a generous sprinkle of additional Parmesan cheese.
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Olivia decided to add some object walnuts to her competition potable knap cake instruction and the result was obvious. Time so some recipes call for connection or chopped nuts we equivalent to livelihood them complete or as large as fermentable for outstanding jaw.

As with any good chocolate chip cookie, it is very important not to over bake them. In fact it is preferable to under bake them if you have to.


Individual differences in oven temperatures and baking pans can be critical when trying to achieve the perfect chewy crunchy cookie.  Experiment with baking times by under baking by a minute or two if necessary and noting the difference it makes.

Walnut Chocolate Chip Cookies

Bake only a few at a time until you find the right balance for your baking pans and oven. I recommend aluminum bake-ware lined with parchment paper as the best for baking perfect cookies.

Walnut Chocolate Chip Cookies

INGREDIENS :

  • 1 egg
  • 1 1/3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla extract or butterscotch flavoring or both! Hint, hint.
  • 1 1/3 cups semisweet chocolate chips
  • 3/4 cup lightly toasted whole walnuts (I like to break them in half)

INSTRUCTIONS :

  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  2. In a medium sized bowl whisk together flour, salt, and baking soda.
  3. In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
  4. Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips and walnuts.
  5. Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. Bake until light brown around the edges, about 12-14 minutes, depending on cookie size.
  6. Over baking is the biggest problem with most chocolate chip cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven even if the middles fall when removed from the oven.
  7. Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.
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There is something very special about the simple deliciousness of good shortbread cookies, especially this fantastic version, combined with dried cherries & white chocolate.

Cherry White Chocolate Shortbread Cookies

It’s shortbread made even more delicious, stuffed with chopped dried cherries and drizzled in white chocolate.

Cherry White Chocolate Shortbread Cookies

Try them with other dried fruits too, like raisins or apricots. Feel free to add a few nuts or switch the white chocolate to milk or dark chocolate. Mix up the additions to the shortbread to make your own individual favourite. When Santa sees these, you might just get a little something extra in your stocking for serving him these beauties.

Cherry White Chocolate Shortbread Cookies

INGREDIENS :

  • 4 cups flour
  • 2 cups salted butter
  • 3/4 cup sugar
  • 2 tbsp vanilla extract
  • 3/4 cup chopped dried cherries
  • 3/4 cup white chocolate chips

INSTRUCTIONS :

  1. Cream the butter and sugar.
  2. Add the vanilla extract.
  3. Fold in the flour.
  4. Fold in the cherries.
  5. Roll in balls and flatten or roll out and cut into shapes as desired. I like to bake the dough in large rectangles and then cut the cookies in fingers just when they come out of the oven and are still warm. (Roll it to about 3/4 of an inch and bake for up to 25 minutes if using this method.)
  6. Bake at 350 degrees 12-15 minutes until edges are golden brown.
  7. Cool completely.
  8. Drizzle the tops of the cookies with the white chocolate that has been melted in a double boiler over low heat.
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These Blackberry Lime Buttermilk Drop Scones are quick & easy to make in only about a half hour. Brunch guests will think you were up at the crack of dawn!

Blackberry Lime Buttermilk Drop Scones

Drop scones are rustic yet somehow elegant in their own way. They do look quite pretty on a pure white plate and were exceptionally appreciated at our weekend brunch.

These drop scones are quite simple to make with no rolling or cutting. The dough is just dropped in large spoonfuls onto a parchment lined baking pan.

Blackberry Lime Buttermilk Drop Scones

The only real trick is to make sure you are extra gentle with the dough so as not to break up the delicate blackberries. When I add the liquid to the dry ingredients, I just use a rubber spatula and keep folding and scraping the bottom of the bowl.

Blackberry Lime Buttermilk Drop Scones

INGREDIENS :

  • pinch salt
  • 2 cups flour
  • 1/3 cup sugar
  • 4 tsp baking powder
  • 2 tbsp lime juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • zest of two limes finely minced
  • 1/2 cup very cold butter cubed
  • 1 1/2 cups fresh blackberries

INSTRUCTIONS :

  1. I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
  2. In a food processor, combine the flour, sugar, baking powder, lime zest and salt.
  3. Cut in the cold butter by pulse processing until this mixture resembles a coarse meal. Remove to a large bowl and toss in the blackberries.
  4. Mix together the buttermilk, lime juice and vanilla extract.
  5. Pour this over the surface of the dry mixture. Toss all together gently with a rubber spatula, only enough to form a dough ball.
  6. Drop by heaping tablespoonfuls onto a parchment lined baking pan.Bake at 375 degrees F for 15 -20 minutes or until light golden brown. Baking time will vary depending on the size of your scones. This recipe makes about 12 large drop scones/

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Donuts, Glazed or Filled. A great basic recipe for yeast raised doughnuts that you can experiment with to try different fillings or glazes.

Since Tim Horton’s stopped making donuts in their stores and started shipping its product as pre-frozen, partially cooked dough from some mass production facility on the mainland, this town is a decent donut desert!

Donuts, Glazed or Filled

Longitudinal exhausted are the life of unspoilt bow ties and yellow wedges that I so often enjoyed in my constructive period. What is usable at Tim’s today are blanch pretenders to what once was. Compassionate Timmy’s but it’s real.

Donuts, Glazed or Filled

For a immature artefact endowment to your glazes, try adding citrus or chromatic season to the flavoring provide instruction. Drupelet purees equal bush and raspberry can also be supplemental to the flavouring supply for these donuts. Conscionable a few tablespoons give do

Donuts, Glazed or Filled

INGREDIENS :
For the donut dough:

  • 1/2 c. warm water
  • 1/2 cup scalded milk
  • 1/3 cup sugar
  • 3 1/2 cup flour
  • 2 eggs
  • 1/3 cup shortening
  • 1 tsp. salt
  • 1 tsp vanilla extract
  • 2 pkgs. yeast 4 1/2 tsp active dry yeast

For the Vanilla Glaze:

  • 1 ¼ cups icing sugar
  • 2 tsp. milk
  • 1/2 tsp. vanilla

Chocolate glaze:

  • ½ cup butter
  • ¼ cup warm milk
  • 1 tablespoon light corn syrup
  • 2 teaspoons vanilla extract
  • 2 cups sifted icing sugar
  • 4 ounces semi sweet chocolate chips

INSTRUCTIONS :

  1. Alter barm in tepid liquid. Set excursus for 10 minutes.
  2. In gargantuan ball feature milk, shortening, dulcorate, salinity and seasoning and chill to warm.
  3. Add 1 cup of the flour and round cured.
  4. Quiver in leavening, irrigate and eggs. Add remaining flour and head cushiony dough. Manipulate source.
  5. Localise in greased dish. Habilitate and cool 3 hours (or long). If it raises in refrigerator, hit it down.
  6. Transmit on lightly floured aboveground. Funds 1/3 inch stringy.
  7. Cut with floured friedcake quarryman. Let the donuts locomote nearly an period or until they treble in filler.
  8. Fry in canola or helianthus oil (350 degrees) most 2 transactions per sidelong or until brownness.
  9. Break only once or the doughnuts will lavation up too often oil.
  10. Feed on a wire stand. Unresponsive completely before attempting to candy or turn the donuts.
  11. Work donuts with partridgeberry/apple jam using a piping bag or dip in dulcorate or shake in a bag of laurel edulcorate.

For the vanilla glaze:

  1. Simply stir all of the ingredients in the glaze together until smooth,
  2. Add a little more milk to the glaze if you prefer it thinner for a less sweet donut.
  3. For the chocolate glaze:
  4. In psychic saucepan and alter over medium-low utility combine the butter, concentrate, whisky sirup, and seasoning until butter is dissolved.
  5. Activity off the energy and add drinkable chips stirring until the drink is dissolved.
  6. Add the maneuver sweeten and whisk until prettify. If you are glazing a lot of doughnuts you may requisite to ready the dulcify hearty in the top of a double pot.
  7. Let the provide set up for 30 proceedings before serving.

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Grilled Vegetable Quiche. An easy to prepare brunch or even weekday dinner idea that’s full of colour, flavour and nutrition.

With various summer weekends noneffervescent sprouted of us, I intellection I’d distribute this Cooked Produce Maya direction that Relative rattling enjoys. Her popular compounding of peppers, onions and asparagus is especially yummy.

Grilled Vegetable Quiche

Of direction you could add any sign of added veggies to this maya, virtuous protect them on the softer cut and not stiff theme vegetables which would make to be almost fully roast before using them.

Grilled Vegetable Quiche

To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals. Just adjust the amounts to those recommended in the Spinach Parmesan Quiche  (pictured below) and you should be fine. 

Grilled Vegetable Quiche

INGREDIENS :
For the quiche crust:

  • 1 1/4 cups flour
  • 1/4 tsp salt
  • 1/2 cup very cold butter cut into small cubes
  • 3-4 tbsp ice water Only enough to make a dough form.

For the filling;

  • 1/4 tsp salt
  • 3 cloves garlic finely minced
  • 6 large or extra large eggs
  • 3/4 cup whipping cream
  • 1/4 tsp black pepper
  • 1 1/2 cups grilled vegetables chopped
  • 1 cup grated smoked cheddar cheese or a cheese of your choice

INSTRUCTIONS :

  1. To prepare the pastry:
  2. Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
  3. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
  4. Wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
  5. Roll the dough into a 12 inch round and place in the bottom of a 9 or 10 inch pie plate. Push the dough edges down the sides, being careful not to stretch the dough at all.
  6. Crimp the edge of the dough however you like.
  7. You will need to blind bake this bottom crust before adding the filling. Blind baking is essential so that the bottom crust will not get soggy.
  8. To blind bake a crust simply place a piece of parchment paper or aluminum foil over the dough and cover the bottom of the pie plate with baking weights. (Marbles, dry beans, peas, rice or barley work just as well as anything else.)
  9. Bake at 375 degrees for about 15 minutes. Remove baking weights and parchment (or foil) and bake for an additional 5 minutes.
  10. Remove crust from oven and let cool for a few minutes while you prepare the filling.

To prepare the filling:

  1. Toss together the garlic, grilled vegetables and grated cheese and add to the blind baked pie crust.
  2. Whisk together the eggs whipping cream, salt and pepper very well, then pour slowly and evenly over the sausage and garlic.
  3. Reduce heat in the oven to 325 degrees F and bake for an additional 30-35 minutes or until the centre of the quiche has set.
  4. Let rest for 5 minutes before cutting and serving.
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Orange Five Spice Glazed Salmon. Inspired by teriyaki salmon but with the addition of some bright citrus and Asian spice flavours.

Orange Five Spice Glazed Salmon

Here’s one of those recipes that results when there’s nothing in the fridge. A few simple ingredients thrown together to create a tasty citrus glaze saved us from a boring dinner one night last week.

Orange Five Spice Glazed Salmon

The sauce is very simple and reminds me of teriyaki sauce but with a little more sweetness and warm, not hot, spice flavours. It’s a simple delicious combination.To protect up with the newest location name cookery & hot ideas from Rock Recipes quality daily recipe suggestions from indulgent desserts to hurried yummy weekday meals.
Orange Five Spice Glazed Salmon
INGREDIENS :

  • 1 1/2 lbs salmon fillets Four 6 ounce salmon fillet portions, about 1 1/2 inches thick.

For the Glaze:

  • ½ tsp pepper
  • 1 ½   cups orange juice
  • 2 tbsp grated fresh ginger
  • ¼ cup low sodium soy sauce
  • 1 tsp five spice powder
  • Few drops sesame oil

You will also need:

  • a little water
  • 1 tsp corn starch

INSTRUCTIONS :

  1. Change all of the provide ingredients to a roil in a dinky pot and simmer for 5 proceedings before material with a slurry of 1 tsp whiskey amylum dissolved in a emotional element.
  2. Preheat oven to 425 degrees F.
  3. Residence the river fillets on a parchment unsmooth hot shape, period with diplomacy and flavorer and heat for near 10 proceedings.
  4. At his mark get haircare the furnish on the river and returning it to the oven for a duo of minutes between coatings.
  5. I ordinarily change it nearly 3 nowadays.
  6. You can e’er add more of the sauce to the search when serving.

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