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Recipe #1 

​Simple Coconut Macaroons (Photo coming)

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Makes 12  2.5" Macaroon cookies        Prep: 5 Min.

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Preheat oven to 350 degrees F

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In a bowl put :

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3 egg whites

2 tbsp of white sugar and 1 of Stevia

(Option A: substiute in Maple Syrup  New ratio: 1 Sugar/1 Stevia/1 Maple Syrup)

Option B: Instead of Maple Syrop, add in 3 tbsps of a chocolate mix drink for chocolately maccaroon )

Pinch of Himalyan Salt

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Whisk until frothy

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Add in 8 oz of sweetened coconut flakes until thoroughly coated 

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'Drop cookies' onto parchmount paper lined cookie sheet

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Bake 15-20 minutes or until golden brown.

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Result :  Light and chewy

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Recipe# 2

​Mulberry and Brambleberry Freezer Jam

PLUS   BERRY GOOD GUMMIES

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(I'm lucky enough to have these trees and bushes already on my property but go anywhere in the country for thorney brambles or find Mulberry's dirting up city sidewalks with their ripe fruit in mid-July and they are generally free for the picking...)

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(NO  COOK)

 

As this makes 5 cups worth of jam, make sure you have enough clean containers at the ready—glass preferably.

I usually wash containers and lids in the dishwasher just before I make the jam, so I know they’ve been cleaned and sterilized. Handle the containers as little as possible and put them on the counter ready to receive the product when done.

 

Recipe:

 

2 cups of frozen berries (any type) ,  defrosted in microwave on high for 1 min. (Make sure your ‘cup’ measurement is the post Microwave amounts as it will be half the frozen amount—include any resulting juices)

4 cups granulated white sugar.

1 pouch liquid Pectin (  CERTO brand or other—always check best before dates )

2 tbsp lemon juice ( fresh is best but can use store bought if not)

IT is not recommended to double recipes in this instance !

Stir , mixing  WELL everything together except the pectin  and let stand for approx.10 minutes

Then, add in the liquid Pectin and let stand for another 5 minutes

Pour into the clean containers and let stand at room temperature for 24 hours or so in cool dark location

Now you can really taste the ‘fruits of your labour’--spread on a buttery croissant-- and freeze the rest.

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​Berry Good Gummies

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If you have a good supply of berries and want them in a solid form confection, try this :

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Gummy Candy

(Results in a confection half way between a true gummy and a pate de fruit)

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Ingredients

• - 1 ½ cups Berries (best are raspberry, mulberry, brambleberry, blackberry)

• - 2 cups white granulated Sugar, ¼ cup Stevia

• -1/4 cup icing sugar

• - 2- 3oz. Boxes of Lime Jell-O

• - 2 packs of Unflavored Gelatin

• - Sharp knife or very sharp cookie cutter

Instructions

1. Mix all of the ingredients in a saucepan over Medium (to prevent burning) heat. Put up to High when mostly dissolved. Stir constantly until it reaches a boil and then let it roiling boil for one minute.

2. Remove from heat and pour into a parchment lined 13x9 baking dish.

3. Place the baking dish in the refrigerator to cool for 24 hours or until set and not so sticky.

4. Once set,dust the top with granulated or icing sugar.

5. Using your knife to cut squares (which I found easier) or sharp cookie cutter of some sort (dip it in sugar to help prevent sticking).

6. Peel off the gummies and sprinkle with sugar to coat the bottom and sides.

7. Can be kept stored in an airtight container for a week either on parchment paper or foil or in the fridge for much longer. The fridge helps dry out and they become gummier and less sticky as time goes on

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I just love the true fruity flavour of these 'sweets' and on a hot day, if kept in the fridge, they are surpisingly cooling. You can also make wine gummies. My variation used a Blue Nun reisling with edible gold flakes in it---very festive. A good snack in between 'paragraphs'...

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Recipe # 3

'Lily Pads' ---Nasturtium Salmon Melba

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It helps if you have a garden full of the peppery round leaves and brilliantly coloured flowers of the nasturtium vine:

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1. Take any kind of Melba toast or 'thins'

2. Slather on sour cream

3. Add a round nasturtium leaf

4. Add a thinly sliced cucumber round

5. Add a piece of smoked salmon

6. Add fresh dill garnish

7. Add edible nasturtium flower

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Lovely with herbal tea or glass of white wine on a very hot day. Bet you can't eat just one  :)

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​​​​​​​​​​​Recipe # 4

'The Two-fer' 

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Can't decide between butter tarts or an apple gallette for dessert? Make both, but add what remains of the butter tart filling on to the top of the gallette. Yummy!

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Coconut Raisin Butter Tarts  -  Part 1 of 2 Baking Activities

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1. Roll out Puff Pastry and with a wide mouthed glass, cut out rounds and put those into a  PAM sprayed muffin tin units

2. Cover the bottom of each tart with a good clump of golden raisins (don't be stingy!)

3. Make the tart filling :

    a) 2 tbsps butter

    b)1.5 tbsp hot boiled water

    c) 2 eggs

    d) 1.25 cup of golden/brown sugar

4) Melt the filling in microwave on high for two minutes, taking out to stir several times so the sugar breaks down smoothly

6) Add in .5 cup of sweetened coconut

7) Add in 2 tbsps of maple sugar (or Aunt Jemima original if you don't have the 'REAL' stuff) 

7) Using a spoon, dollop filling into the tart pastry

8) With a pastry brush, apply milk on the edges for browning purposes

Option: Add sunflower seeds on top

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Bake at 400 degrees for 30 minutes but check frequently and remove when golden

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Makes 12 +   tarts

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Save the remaining filling and any milk ;put aside for time being

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Apple Gallette  -  Part 2 of 2

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I always keep a large mason jar full of 'apple pie spices'.

These include brown cane sugar, nutmeg, cinnamon all mixed together.

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1.Peel and slice your apples

2.Put the slices in a bowl and sprinkle liberally with lemon juice (both for additional tartness and to keep the apples from discolouring if not to be used immediately)

3. Sprinkle over the top layer some of the 'apple spice mix'

4. Roll out on parchment paper one puff pastry square to 12 x 12" or desired size.

5. Using a spoon, ladle the 'spiced' apple slices onto the midde of the pastry sheet and spread out as add, leaving at least a 1.5" border

6. 'Spice' up the remaining apple slices in the bowl and add them on to the sheet

7. Start crimping or curling up the border around the base of the apple slices

8. Brush milk on the edges

9) Using a fork, sprinkle on Turbanot sugar which will give a sparkly, crunchy affect.

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Bake in oven at 350 degrees for 40 minutes or until crust is golden.

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Remove, let cool, then add remaining butter tart mixture over the top of the apples. Serve while still warm.

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Heavenly on a cool autumn day!

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​​​​​​​​​​​​​​Recipe # 5

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Coco-Nut Creamy Bites

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Quick and Dirty ‘ fraudulent French Tart look-alike’

 

Ingredients :

1 Dr. Oecherter box of Coconut pudding/pie mix

1 roll thawed puff pastry

Praline peanuts

Chocolate chips

Fruit for topping  i.e. mandarin orange slices , thinly sliced kiwi fruit, green or red grapes

 

Directions :

 

Preheat oven  to 350 degrees F

Pam  lightly a 24 small tart pan

Roll out puff pastry on floured

Using small glass rim or cookie cutter, cut out pastry ‘rounds’  and put in each of the individual tartlets

Brush milk over the top edges of the pastries .  (Option :Sprinkle Termandot Sugar over edges )

Bake puff pastry in oven for 20+ minutes  or until golden , then remove from oven and cool for 5 minutes

In meantime , follow directions for making the pie filling  i.e. whisk together contents of box with 3 cups of cold milk and bake in microwave for about 10 minutes , stirring every 2 minutes to remove lumps

Put a praline in the middle of the puffed ‘bites’ surrounded by 4 chocolate chips

Spoon over the top the co-co nut pie filling . Allow to cool and then affix the pieces of fruit

 

These are best eaten that day but can be kept in the fridge for a few days ( microwave for 10-15 secs if like runny in that case )

Who knew these stand ins for more elaborate cream tarts would be so easy . Now YOU do !

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Recipe # 6

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Egged On

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Brekkie Made Easy

 

Just like anyone heading off to work,  a writer needs a decent breakfast with protein and greens to start the day . Here’s a great ‘freezable ‘ recipe .

Ingredients :

 

12 rashers of bacon

9 eggs

1/3 cup milk (any kind )

1 package of frozen chopped spinach ( 2 to 3 cups works out to )

3 garlic cloves, mince

¾ cup cheddar cheese or your choice , shredded

1 big tomato sliced into 12 or two smaller ones into 6ths

 

Directions:

• Spray with cooking spray ( e.g. PAM) a 12 cup muffin tray ( each cup 2.5” size). Set aside .

• Spread outall bacon on cookie cooler grill on top of foiled cookie sheet and set under Broiler on the middle rack . Keep an eye, don’t want it to burn or catch fire. Depending on oven should take about 6 to 8 minutes or so to get pliable but not crisp.

• While bacon is doing , in a big bowl , combine and whisk together : eggs, milk, spinach, garlic , cheese , ½ tsp saltand same of pepper or chile flakes if like some heat.

• Once whisked , pour into the muffin cups , about ¾’s full so you’ll have enough for the 12 cups . Cover with plastic wrap and put in fridge to cool and firm a bit overnight.

• Next morning , add slice of the tomato on top of each ‘cup’. In preheated oven at 375 F degrees, cook for approx.. 25 minutes or until eggs looked done. Loosen and remove from cups .

• Serve also with toast and condiments, yogurt and fresh fruit but if for lunch , perhaps some salad greens. Freeze any extra ‘cups’ for warm up in microwave for future reference .Great any time of the year!

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Recipe # 7

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Tom 'Thumb' Cookies  (Photo to come)

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Get out the old mixer , but this is a  very fast and simple recipe .

Ingredients :

2/3 cup of soft butter

½ cup of granulate sugar or ¼ granulate and ¼ Stevia or Splendida

2  egg yolks

1 tsp vanilla extract

1.5 cups self-raising flour

Option:  1 tsp lemon, lime or orange zest

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For this demo,  coconut flakes were the coating  and home -made jam was the filling , and lemon zest was added  to the batter

 

Directions:

 

Pre-soften butter and beat in mixer for .5 minute

Add sugar slowly, scraping sides where necessary .

Separate out Egg yolks and Egg whites .

Add Egg Yolks  an vanilla

Add flour slowly until well combined.

Remove cookie dough, make into a ball , and wrap in plastic wrap to chill in fridge for an hour.

Pre-heat oven to 375 F and place parchment paper on cookie sheet.

You can do these cookies 2 ways.

 1)For a flatter cookie look, cut out with round object . Brush rim of thumbprint with saved  egg whites and drop coating over .

Cook  for 12 to 15 minutes or until golden, remove from oven , cool and fill or freeze.

2) For a plumper cookie with deeper thumbprint, cut dough and roll into 1 inch balls. Dip in the coating , place on the cookie sheet, make your thumbprint and bake approx.. same time or until golden. Remove, cool, fill, eat or freeze before filling for future ref.

 

The variations are unlimited so knock yourself out or just use what’s in the pantry.

For a recipe like this , double it for about 30 of each style.

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Recipe # 8  

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'Cool' Easy Homemade Ice Cream

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Only 4 Ingredients –can’t beat that ! This turns out like a combo of icecream/sherbert.

 

Ingredients for a decent dessert bowl quantity :

2 cups frozen fruit of your choice

1/3  cup SWEETENED condensed milk

1 tbsp honey or maple syrup

½ tsp  Salt

Suggested Option: 2 thimblefuls of Rum (will not freeze hard if alcohol is added.)

 

Pulse fruit in a processor  until finely chopped/ fluffed up

Add milk and honey and salt –pulse until smooth

Empty into  bowl and freeze until set ( overnight)

Serve as shavings. To freeze cover with plastic wrap ---good for a couple of weeks--- if it lasts that long 😊

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Try making an ice cream sandwich. Use decorative biscuits like the  one shown with the peach ice cream in the picture. Beware though--you may get requests like a guest  suggesting a Pina Colada one. Experiment looming then, combining pineapple and banana with the Rum option.  TBA

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Recipe # 9  

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Ton of Wan Dumplings --Chicken,Spinach & Cheese 

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Another freezable item to be used in soups, salads, for dipping or as a main course. Freeze in groups of 5 preferably

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1/2 package of WonTon wrappers (usually about 80 or more in a 2-part package)

1/2 package of frozen shredded spinach (also usually comes with 2 sections)

breast meat of a store BBQ chicken

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Tips:

• Prepare dutch boiler for steaming (water in bottom pot and sieved pot above ) or however you want to steam these dumplings. Spray the metal sieve pot with Pam or other

• Have finger bowl with water for wetting the wrappers to 'glue' closed

• Have a dish to put the dumplings in when done

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Prep:

1. Take a won ton wrapper (or several) and place on lightly flour- dusted surface.

2. Fill in the middle of the wrapper with 1" or smaller cube of chicken, some spinach on top, and some shredded cheese  on  top of that.

3. Wet finger with water and run around edge of the wrapper. Take all 4 corners and press together at  the top.

4. Place in upper pot or steamer and allow to cook for 10 minutes

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Remove, alllow to cool for 5 minutes.

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Use:

• with chicken broth and cooked greens like broccoli, green onions, peas etc

• for dipping , a Ponzu citrus soy goes well

• on top of Ramen noodles with sweet and sour sauce

• In an entre as the main part of the dish-- on a bed of lettuce --surrounded by other vegetables

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​Recipe # 10  

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Lettuce Leaf Chicken Taco

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Kudos's to my sister on a low carb diet at the moment. She was reduced to lettuce leaves as opposed to bread slices. I did my own version of course .

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Take 5 good sized Romaine leaves.

Slather with a good spoonful of store bought creamy egg & potato salad

Add some chopped chicken breast from a store bought BBQ chicken

Add some tomato slices on top

Sprinkle of salt and pepper

Add whole or shredded monterey jack cheese

Put some fruit as the leaf hub i.e. grapes, apple slices or orange slices

Voila! Light , protein rich 'rabbit food'   :)

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Recipe # 11

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St. Paddy's Day Beer Bread Scones

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So simple you'll cry in your green beer---3 ingredients.

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3 cups self-raising flour

1 regular sized can of beer--minus a shot for the cook

shot glass of maple syrup

Option:  nuts or raisins

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Pam-spray a muffin tin (or for large gatherings, a bundt cake pan).

Knead the dough into a flat 1/4-1/2 in high square for muffin option, and use the rim of a drinking glass to cut out rounds to go in the muffin sheet.

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Cook at  350 degrees F   for about 30-40 min. depending on the oven.

To Plate:  Homemade jam, good butter, and Key-Lime yogurt with berries.  YUM!

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Recipe #12

Easter Candy

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1) Blooming Bouquet of Meringues

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Use your standard Meringue Recipe:

 

4 Egg Whites  (Room Temperature)

1 Cup refined sugar or 3/4 c. Stevia

1/2 tsp vanilla

1/2 tsp cream of tartar

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Use mechanical mixer on medium to beat in everything but the sugar for 3 min. (Use a metal bowl that was cooled in the fridge ). Beat in sugar gradually for 8 mins or so. Then  beat  on high for 3-5 minutes. Your mixture should be of the 'forming peaks ' consistency .

Once you've got that, take an icing bag with decorative tip and put green colouring drops on one side of the interior and yellow on the other.

Prepare cooking  sheet with parchment paper. Lay baking craft sticks a few inches apart .

Then fill the bag with the mixture (it can get messy but persevere). Squeeze out contents in circular motion on top of baking craft sticks so it looks like a  'Lolly Pop'.

Pop in oven when finished and bake for 90 minutes at 200 degrees F. Should come out 'melt-in-the-mouth' with  a touch of chewiness. 

Arrange in a vase and use as a centrepiece and to  serve.

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2)  Fruit Loopy Candy

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Photo To Come  - 

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Variation on the traditional rice crispy square. Takes all of 5 mins. when you've got the 'sugar' urge.

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Take 1/2 bag of coloured mini-marshmallows and put in large serving bowl

Add  about 1/4 cup of  butter

Add tbsp of vanilla extract

Put in microwave on high for 3 minutes, stopping midway to stir

Take out and stir in coloured  Fruit Loops or use  any of : Harvest Crunch (museli), corn chips,rice crispies  etc.

Spoon out onto a Pam- ed dish , cover wtih cling wrap and refrigerate for 1 hour or so.

As can get quite hard, zap in microwave for about10 secs when time to eat.

 

 

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Recipe #13

 Stromboli

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Sort of between pizza and a hefty  garlic bread

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Ingredients:

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Frozen Pizza dough (rolled out to a rectangular shape

1/4 to 1/2 cup of Basil Pinenut Pesto

1 cup each of shredded cheeses of your choice

3 minced garlic cloves

12 slices or more of hot genoa

12 very thin slices of tomato

1/2 cup of diced yellow pepper

1/2 cup of italian parsley

Egg wash

Extra Topping Options: Olives, Anchovies, bacon bits, asparagus tips etc

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Directions:

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Preheat oven to 375

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Place dough on parchment paper on rectangular cooking sheet /pan

Spoon on and spread Pesto on rectangular dough

leaving 1 " border

Egg wash the border

Put one of the cheese shreddings on top of the pesto

Layer other food items and toppings as you would on a regular pizza

End by layering  the last cheese shredding choice

Fold over one side of the rectangle toward the middle and then fold the other side over and on top of that to  create a 'filled log'

Use rest of the Egg Wash by brushing all  over the log

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Place in oven and cook for 25 mins or until golden

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Display:  Rather than make a salad up separately,

place log in the middle of a long platter and surround with  salad greens of choice.

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Recipe #14

 Maple Syrup Berry MICROWAVE Sponge cake

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Key word here is Microwave !

Yes, I know purists will scoff at baking in a microwave, but this recipe not only works but is a staple  'go to'.

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(Depending on size of microwave-- the one used for this was  a .7 cu ft only-- may take a  minute more or less)

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Ingredients:

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1/4 cup butter

1 egg

1/2 cup white granular sugar 

2 tbsps milk

1 tbsp Real  Lemon

1 cup self-raising flour

Maple Syrup

Toppings: Berries, Nutella etc.

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Directions:

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DO not double the recipe!

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Mix melted butter in medium bowl

Whisk in sugar until smooth

Add egg, milk,  lemon

Whisk in slowly flour until reach pudding consistency

Pour into 6 or 7 " ceramic cake dish

Bake on high for 3 min or  for firmer consistency 4+ mins.

Allow to  cool for  5 minutes

Pour Maple Syrup all over and allow to soak up

Put cup of fresh  berries on top (any kind)

Put a bit more syrup over top/ whipped topping/ melted  nutella or chocolate

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Serve warm but  will keep in fridge for a couple of days  with topping or freeze cake for future ref.  Scrumptious!