Smoked Salmon Rolls

Ingredients

12 oz.(350 g) smoked salmon slices
1 cucumber
4 oz. cream cheese
2 Tbsp mayonnaise
grated zest of 1 lemon
1 tsp chopped dill
1 tsp horseradish
lemon wedges and dill sprigs, to serve


Directions

Cut the smoked salmon into 16 strips measuring 5" x 1 1/2" (12cm × 4cm). Cut the cucumber into batons measuring 1 1/2" x 1/4" (4cm x 5mm). Set both aside.

Put the cream cheese in a bowl and stir in the dill, mayonnaise, and horseradish until evenly combined.

Lay the smoked salmon strips on a board and spread with the cheese mixture, leaving 1" (2.5cm) clear at one short end. Lay a cucumber baton across each strip and roll up tightly from the short end where the cheese mixture comes to the edge.

Arrange the rolls on a serving platter, garnished with lemon wedges and sprigs of dill.

Jiffy Cheese Biscuits

Ingredients

2 cups flour
4 tsp baking powder
2 tsp sugar
1/2 tsp salt
1/2 tsp Italian seasoning
1/2 cup hard margarine
2 cups grated cheddar cheese
1 1/3 cups water


Directions

Preheat oven to 400 degrees F.

Combine flour, baking powder, seasoning, salt and sugar in a large bowl. Cut in margarine with a pastry blender until crumbly. Add cheese and water. Stir until just moistened.

Drop by tablespoonfuls onto a greased cookie sheet. Bake for 20 minutes until lightly browned. Makes 24 biscuits.

Saskatchewan Corn Chowder

When I went to school in Saskatchewan, Marni, the head cook, made a phenomenal Corn Chowder. Although I haven't been able to duplicate it, my friend, Kim, has developed this recipe which is pretty darn close.


Ingredients

1 lb. farmer sausage, cut up into bite-sized pieces
4 cups water (or chicken broth)
1 large onion, chopped
1 clove garlic, minced
2 tsp parsley flakes
1 tsp seasoning salt
1/4 tsp pepper
3 - 4 medium-sized carrots, either sliced thin or shredded
6 - 8 medium potatoes, cubed
1/2 green pepper, diced
2 cups milk
1/2 cup flour
1 - 2 cups frozen corn


Directions

In a large pot, boil water with the meat, onions, garlic, parsley, seasoning salt and pepper and cook for 8 - 10 minutes.

Add carrots, potatoes and more water if necessary in order to cook the vegetables properly. Continue to cook on medium heat until the peppers, carrots and potatoes are tender.

In a bowl, combine milk and flour to create a paste. Add to the pot of meat/vegetables and bring to a slow boil, stirring often to prevent sticking. As the soup thickens, more milk may be added, depending on the consistency you prefer your soup to be.

Add corn approximately 7 minutes prior to serving and bring the soup to a boil, allowing the corn to cook in the broth. Serve with cheese biscuits.

NOTE: Add more salt or pepper according to your taste preference.


This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Yellow
Sunday Night = Soup Night
It's a Blog Party's Fall Fest Recipes 2011

Chocolate Crinkle Cookies

Ingredients

2 cups granulated sugar
1/2 cup vegetable oil
2 tsp vanilla
4 oz. unsweetened chocolate, melted and cooled
4 eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup powdered sugar


Directions

Mix granulated sugar, oil, vanilla and chocolate in large bowl. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.

Heat oven to 350 degrees F.

Grease cookie sheets. Drop dough by teaspoonfuls into powdered sugar; roll in sugar to coat. Shape dough into balls. Place about 2 in. apart on baking sheet. Bake 10 - 12 minutes or until almost no indentation remains when touched. Remove from cookie sheet to wire rack; cool completely.


This recipe is also linked to...

Sweet Indulgences Sundays
Food on Friday: Chocolate 

Italian Almond Cookies

Ingredients

2 1/4 cups ground almonds
2/3 cup sugar
2 large egg whites, at room temperature
1/4 tsp salt
1/2 tsp pure almond extract
1/4 tsp pure vanilla extract
8 maraschino cherries, cut into 1/4s
OR 30 blanched whole almonds


Directions

Arrange racks in upper and lower thirds of oven and preheat to 350 degrees F. Lightly oil 2 large baking sheets, then line with parchment paper.

In a bowl, combine ground almonds and 1/3 cup sugar. Set aside.

Using an electric mixer fitted with whisk attachment, beat egg whites and salt at high speed until soft peaks form. Reduce speed to medium and gradually sprinkle in remaining 1/3 cup sugar. Return speed to high and beat mixture until stiff, shiny peaks form. Gently fold in ground almond mixture and almond and vanilla extracts.

Roll mixture into 1-inch balls, place 2 inches apart on baking sheets, and flatten slightly. Top each with a 1/4 maraschino cherry or almond. Bake until cookies are golden, switching positions of pans halfway through, about 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Nuts
Gluten-Free Wednesdays
This Week's Cravings: Special Diets (GLUTEN-FREE, DAIRY-FREE, NUT FREE and MORE)
Food on Friday: Cherries and Almonds 

Pecan and Sea Salt Cookies

Ingredients:

1 3/4 cups millet flour
1/4 tsp salt
1/4 tsp baking powder
1/4 cup unsalted butter, melted
1 egg
1/2 tsp vanilla extract
1/4 cup agave syrup
1/4 cup chopped walnuts, pecans or hazelnuts
2 tablespoons coarse sea salt, for topping the cookies


Directions:

In a large bowl, whisk the flour, salt and baking powder. In a separate bowl beat the butter, egg, vanilla extract and agave syrup. Stir the liquid mixture into the flour then stir in the nuts.

On a lightly floured surface, shape the cookie dough into a log, about 12 inches long—if the dough is not firm enough to shape into a log, refrigerate it for 10 minutes then try again. Wrap the log in plastic wrap and refrigerate for 1 to 2 hours.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Slice the log into 1/2-inch cookies and place them on the prepared baking sheet, about 2 inches apart. Makes about 16 cookies. Encrust each cookie with a small amount of sea salt. Bake until lightly golden, 11 to 12 minutes.

Flourless Orange and Almond Cake

Ingredients

3 small oranges or 2 large oranges (with unwaxed skin)
8 eggs
1 3/4 cups sugar
1 tsp baking powder
a pinch of salt
4 1/4 cups ground almond

For the Orange Syrup topping:
1 orange
3/4 cup sugar


Directions

Preheat oven to 350 degrees F. Brush a round 8-inch springform pan with melted butter to lightly grease. Line base with non-stick baking paper.

Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.

Place the orange in the bowl of a food processor and process until smooth.

Use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. Add the orange puree, almonds and baking powder and gently fold until just combined. Pour into prepared pan.

Bake for 90 minutes or until a skewer inserted into the centre comes out clean. Allow to cool completely in the baking pan.

Meanwhile, to make the orange syrup, use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from orange. Use a small sharp knife to remove white pith. Cut rind into thin strips.) Juice orange.

Place rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain. Return to pan with orange juice and sugar. Place over low heat and cook, stirring, for 2-3 minutes or until the sugar dissolves and the syrup thickens.

Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges to serve.

White Christmas Cherry-Almond Fudge

Ingredients

2 cups sugar
2/3 cup whipping cream
1/2 cup butter
1 (12 oz) package white chocolate chips
1/2 tsp almond extract
1 cup snipped dried tart red cherries
1/2 cup sliced/slivered almonds (optional)


Directions

Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan. Lightly butter the foil and set aside.

Butter sides of a heavy, medium saucepan. Add sugar, milk and butter to saucepan and bring to a boil over medium heat stirring constantly. Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and continue to stir for 7-10 minutes until your thermometer reads 234°F.

Once your mixture hits the appropriate temperature, remove from heat and grab a wooden spoon. Add the chocolate chips stirring vigorously until the chocolate is completely melted and smooth. If you like, stir in almond extract. Add the marshmallow creme and mix until well blended. Stir in dried cherries. Quickly pour into prepared pan. Chill candy overnight.

When firm, use foil to lift fudge from pan. Cut into squares. Store in a tightly covered container in refrigerator.

Candy Cane Fudge

Ingredients

2 cups sugar
1 tsp salt
6 Tbsp unsalted butter
1 cup heavy cream
3 1/2 cups mini marshmallows
3 cups semi-sweet chocolate chips
1 tsp pure vanilla extract
6 peppermint candy canes, crushed


Directions

Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray.

In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes.

Bring mixture to a boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan. Sprinkle with crushed candy canes. Cool completely; cut into 1 1/2-inch squares.

Store in an airtight container in the refrigerator for up to one week.

Cookies n Cream Fudge

INGREDIENTS

2 cups sugar
1/2 cups butter
2/3 cups whipping cream
1 (12 oz) package white chocolate chips
1 7-oz jar marshmallow creme
1 tsp vanilla
12 Oreo cookies, broken into bite-size pieces


DIRECTIONS


In a heavy saucepan, combine sugar, butter and milk. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes or until mixture reaches 234°F (use candy thermometer).

Remove from heat; add chocolate; stir until smooth. Add marshmallow creme and vanilla; mix well.  Gently stir in the Oreo pieces. Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares.

Store in an airtight container in the refrigerator for up to one week.