Cranberry Chocolate Mini Scones

This is a recipe I found a few years ago in a book called Death by Chocolate. They are so good right out of the oven (well, cooled down for 10 minutes), but do keep for a day or two. They also freeze very well, so I usually freeze half the batch.

3 1/2 cups flour
2 Tbsp baking powder
3 Tbsp sugar
1/2 cup butter, cut into 8 pieces (chilled)
1 1/4 cups buttermilk
1 1/2 cups dried cranberries
3/4 cup chocolate chips

Mix dry ingredients together. Add the butter and cut in. I've found you can do this with a mixer with a paddle, it takes about 2 minutes. Add the buttermilk, cranberries and chocolate chips and mix just until combined. Turn out onto a lightly floured surface and pat out to a thickness of 3/4 inch. Cut with a 1 1/2 inch biscuit cutter, gently re-rolling extra dough and cutting it. Bake at 325F for 12-14 minutes, until light golden.

This should make 3-4 dozen, depending on the exact size of your biscuit cutter and how thick you make them. If you don't have a biscuit cutter, a small juice glass works well.

Cherry Balls

This is the other recipe I would help my grandmother with. When the Shortbread and Cherry balls were made, it was Christmas!

1/2 cup icing sugar
1 1/2 cups dessicated coconut
1/2 cup butter
1 tbsp milk
1/2 tsp almond flavouring

Mix together and roll around
2 dozen maraschino cherries

then roll in
1 cup graham wafer crumbs

Store in fridge, letting warm up a bit before serving.

Shortbread Cookies

Oops! Been a bit longer than I meant between postings. Hope you don't think it is too early to start with Christmas recipes, but I wanted to give people a chance to try some out before the holiday busy season. This is the recipe my grandmother would make every year. We would wait until she came for Christmas, then I would help her make shortbread cookies.

1 cup butter (at room temperature)
2 cups flour
1/4 cup white sugar
1/2 cup icing sugar

Cream butter, then blend in sugars and 1/2 cup flour. Work in balance of flour. Roll out on a lightly floured surface (1/4 inch thick) and cut with cookie cutters. Bake at 350F for 12-15 minutes (just until bottoms are lightly browned).

I have various size star-shaped cookie cutters I like to use for these. And last year, I got some snowflakes - can't wait to use them!

Apple Crumble

One of the guys at work brought in a bag full of apples from his tree, so I was inspired to make Apple Crumble (or Crisp- what is the difference?). This is a simple recipe to scale up for a crowd, because the topping is made from equal amounts of the ingredients.

Topping
3/4 cup flour
3/4 cup rolled oats
3/4 cup dark brown sugar
3/4 cup butter
1 tbsp cinnamon (optional)

Filling
4-6 apples
1 tsp cinnamon
1 tbsp sugar (white or brown)

Slice apples into pieces about 1/8 inch thick and toss with sugar and cinnamon. Pour into a medium sized casserole dish (the wider the dish, the more surface area for topping). In a large bowl, mix flour, oats, sugar and cinnamon. Cut in butter until it is the size of the oats. Sprinkle over the apples, and bake at 375 for 35-45 minutes. Let cool at least 15 minutes before serving. This is terrific with vanilla or cinnamon ice cream. And I've been known to have it for breakfast (oats are healthy, right? And apples are wonderfully healthy)

Cheesecake

This is a classic recipe for New York style cheesecake. I often make it a chocolate swirl cheesecake (yes, shocking that I would add chocolate to something).

Crust
1 cup graham cracker (or Oreo) crumbs
1 tbsp sugar
1/2 tsp cinnamon
1/4 cup melted butter

Mix dry ingredients with a fork, then pour melted butter over and toss to blend thoroughly. Pat evenly into the bottom of a 9 inch spring form pan. I use a juice glass to pat it down so it is even.

Cheesecake
4 250 gram packages cream cheese (total of 2 pounds) at room temperature
1 1/3 cup sugar
1 tbsp vanilla
4 large eggs
1/2 cup sour cream

Beat the cream cheese until smooth. Add the sugar gradually and beat until light and fluffy, scraping down several times. Beat in vanilla and eggs, one at a time. Fold in sour cream by hand. If you want chocolate swirl, add 8 ounces melted dark chocolate to half the batter, being careful not to over mix. Pour mixture onto crust (for swirl, alternate large spoonfuls of each batter and run a knife through to gently blend). Bake at 325 for 60-70 minutes, then leave in turned off oven for at least an hour with the door closed. Best if refrigerated overnight.

I've read that for best results, cheesecake should be baked in a water bath, but I don't mind a few cracks so I don't usually bother. If you do want to, make sure you cover the outside of the pan well with foil, then place in a large roasting pan and pour about 1 inch boiling water in roasting pan (careful not to splash the cheesecake) and put the whole thing in the oven. It might take a bit longer to cook.

Interview with Lora Deeprose

Today, instead of talking about food, I have an interview with my friend, Lora Deeprose, a writer. She has a wonderful book, The Still Life of Hannah Morgan, available now, and a second book she is trying to find the right publisher for. Check out her blog for my story! (http://blog.loradeeprose.com)

Heather: What inspired you to be a writer?

Lora: I was an extremely shy child. I found solace in books and daydreaming. Books were my most loyal friends and my imagination was my playground. Although I was always making up stories, it wasn’t until my mid-thirties that I committed these stories to paper. I’ve always preferred to spend a great deal of time by myself. When asked what my dream job would be I would say, “To work in a cave making widgets.” Now I realize writing is a great deal more fun and infinitely more satisfying that widget production.

H: What inspired this particular story?

L: The Still Life of Hannah Morgan was partially inspired by my own experiences working in a well-heeled spa and some of the humorous events that happened there. And no, I won’t reveal if it was me that gave a client an eyebrowectomy. Also, I was intrigued by the struggle that we go through to discover our authentic selves and the courage required to express it even if it means disappointing the ones we love. In this novel, I played with the idea that every one of us wants to be seen, to find that someone who will stand witness to who we are. Finally, I wanted to explore the different textures of love from familial to romantic.

H: Do you have any favourite authors and why?

L: At the moment, my favourite authors are Jane Austen, Stephen King, Dean Koontz, Nora Roberts writing as J.D. Robb, Elizabeth Gilbert, Phillippa Gregory, Sophie Kinsella, Diana Gabaldon, Christopher Moore and Kate Morton. They are all great storytellers and Christopher Moore has a wickedly twisted sense of humour.

H: Do you have any advice for writers who are just starting out?

L: Read everything and anything you can get your hands on. Write from your authentic self, find your own voice, and tell stories that resonate within you.

H: How would you describe your writing?

L: My writing is like having coffee with your BFF who understands you implicitly, gives great advice when asked, and makes you laugh until you pee your pants.

H: What is the best writing or publishing advice you’ve ever received?

L: Place butt in chair.

H: Why did you choose Calgary as your setting in The Still Life of Hannah Morgan?

L: When I began the novel, I was living in Calgary. It being my first attempt at writing, I wanted to write about a city I knew and loved. I had worked in the spa industry for several years and that became the backdrop for Hannah’s life.


H: What other projects are you currently working on?

L: I am working on a paranormal romance series. The first book, The Enchanted One is complete and I’ve just started book two, Rose Cottage.

The Enchanted One is about thirty-five year old, Lizzie Bennet. Orphaned at birth and raised in a cloistered convent, Lizzie knows nothing of her heritage; even her name comes from the pages of a book. When she leaves the convent to follow her dreams she soon finds out that life is nothing like her cherished Austen novels. Trapped in an unhappy marriage and questioning her own sanity, her only solace is her beloved flower shop, Enchanted Garden.

When her husband is killed and her store burns to the ground, Lizzie finds herself fleeing a demon she has no clue how to stop or even why she has become its target in the first place.

But Gideon York knows. As a member of the Order of the Triple Goddess, he is charged with protecting Lizzie and others like her from the dark forces that seek to destroy these rare and powerful women.

When their growing attraction tempts Gideon to break his sacred vow and Lizzie’s own powers threaten her new found family in the Order, she can no longer deny her destiny. To protect the people she loves, Lizzie must find the courage to face the demon alone and risk the ultimate sacrifice...her life.

H: Where can we get a copy of Still Life of Hannah Morgan?

L: Amazon USA
http://www.amazon.com/Still-Life-Hannah-Morgan/dp/0982929501/ref=sr_1_1?ie=UTF8&s=books&qid=1285624954&sr=1-1-spell

Amazon Canada
http://www.amazon.ca/Still-Life-Hannah-Morgan/dp/0982929501/ref=sr_1_1?ie=UTF8&s=books&qid=1285957970&sr=1-1

Amazon UK
http://www.amazon.co.uk/Still-Life-Hannah-Morgan/dp/0982929501/ref=sr_1_1?s=books&ie=UTF8&qid=1285958965&sr=1-1

Barnes and Noble
http://search.barnesandnoble.com/The-Still-Life-of-Hannah-Morgan/Lora-Deeprose/e/9780982929506/?itm=1&USRI=the+still+life+of+hannah+morgan

And at your local bookstore.

H:Thanks for stopping by!

L:Thanks so much for having me. I had a great time.

Lora Deeprose has a B.A. in Drama with a minor in History. She lives on Ravenwood Farms in the West Kootenay’s with her older sister, a flock of Banty chickens, three cats, and a cockatiel. The Still Life of Hannah Morgan, published by Marion Margaret Press, is now available at Amazon, Barnes and Noble, and your local bookstore. Lora is currently working on book two of her paranormal romance series The Enchanted One.

Cranberry Sauce

I found this recipe in the paper a few years ago. I don't like canned cranberry sauce (or jelly), so was very excited to try this. The cinnamon and honey really make it good, and it only takes about 30 minutes to make. I like to make it a couple of days in advance of the holiday meal.

1 pkg (12 oz/340g) fresh cranberries
1 3/4 cup cranberry juice
1 tbsp grated orange peel
3/4 cup honey
1 tbsp cinnamon
1 bay leaf
1/8 tsp cloves

Combine all ingredients in a medium saucepan. Bring to a boil and let simmer, stirring occasionally, for 15-20 minutes (until berries pop and sauce is thickened). Remove bay leaf, let cool. Cover and refrigerate for up to 4 days.

Use unsweetened cranberry juice. I substituted orange juice once, it was very good, too. I was cooking it while typing this; wow, does my house smell good!

Roasted tomato and red pepper soup

I made this soup on Monday, and loved it! It wasn't very hard, and the time it took was "oven time", meaning you can do other things (like play on the computer...)

6 nice, vine-ripened tomotoes
2 red peppers
1 onion
2 cloves garlic
3 cups stock (veggie or chicken)
basil
olive oil
salt
black pepper

Cut each tomato in half, place on a baking sheet. Cut the peppers into large chunks after seeding and put on baking sheet, too. Drizzle with olive oil and salt. Roast at 325F for 50 minutes to an hour. When they are raosted (and don't they smell fantastic?), let cool for ten minutes or so, then peel most of the skins off. Heat some oil and fry the onions and garlic. Add broth, basil and roasted veggies and bring to a simmer. Let simmer for about 10 minutes, then use an immersion blender to blend it all together. Add black pepper to taste. If you don't have an immersion blender, you can use a regular blender, then return to pot to heat through.

Bruce didn't like the tomato seeds left in, so you could remove them before roasting. I think next time, I will try roasting the onions and garlic, too. You could also skip the broth and just have a tomato sauce.

Banananana Bread*

A friend posted on her Facebook the other day how hard it was to buy the right amount of fruit for her family. She found that she always seemed to be running out or having way too much (I believe she said something about "enough bananas for a monkey's tea party"). I often find the same thing, with the kids craving bananas, then suddenly not wanting them at all. So banana bread is the answer! I often throw those unwanted bananas into the freezer (don't need to peel or wrap them), then make a double batch at a later date. (My friend tried that, I guess she just threw out 9 bags of bananas).

1/2 cup butter
1 cup sugar
2 eggs
2 mashed bananas
3 tbsp sour milked
1 tsp baking soda
2 cups flour (I use half white, half whole wheat)

Cream butter and sugar. Beat in eggs and bananas. Stir baking soda into milk, then add to butter mixture. Stir in flour in a few batches. Pour into 9x3 inch loaf pan and bake at 350F for 50-55 minutes. You can also add 1 cup chocolate chips (some people like it in my family, some don't)

* title courtesy of Emily. (and don't forget Hailey, who "can't say banana")

Sugar Doughnut Muffins

A friend from work saw this recipe in the newspaper and said I had to make it. I think she wanted me to make them and bring them to work for her, but I made them on a weekend. These are supposed to taste a lot like the mini donuts you can get at the Stampede. I found the taste pretty close, but the texture is off. I guess you need to deep-fry to get that puffiness.

3/4 cup sugar
1 large egg
1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract

topping:
2 tbsp butter, melted
1/2 cup sugar
2 tsp cinnamon

In a large bowl, beat the egg and sugar. In a small bowl, whisk together the dry ingredients. And in a measuring cup, combine the oil, milk and vanilla. Add the dry and wet ingredients to the egg mixture in two batches. Divide between 24 mini-muffin cups and bake at 350F for 12-15 minutes.

After allowing to cool for 5 minutes, remove from cups and brush top with melted butter and dip in sugar/cinnamon. They taste really great covered all over in the cinnamon sugar, but are very messy (just like mini donuts).

I found I had enough batter for 36 muffins, but I used small muffin cups. Just fill the cups about 3/4 full.

Hope you enjoy!

PS- See, Rhona, no chocolate today!

Mini Brownies

This is a quick and easy brownie recipe, and the only one I've found that lends itself to individual, mini brownies. Most others I tried overflowed the cups or were hard and tough.

2 ozs unsweetened chocolate
1/2 cup butter
2 eggs
1 cup sugar
1/2 tsp vanilla
1/4 cup flour

Melt chocolate and butter. Whisk eggs and sugar, then add vanilla and chocolate. Fold in flour. Pour into greased mini-muffin cups and bake at 325F for 18-20 minutes.

I melt my chocolate in the microwave, zapping it at 5o% power for a minute at a time, stirring and checking a lot. No fun scorching chocolate! I use a 4-cup glass measuring cup to mix these, so I can pour the batter with the spout. I also use silicon muffin cups, the brownies pop right out. You can tell the brownies are done when they start to pull away from the edges of the pan. Moist brownies sometimes don't pass the skewer-test.

I made these today, as well as some rolls to go with the chicken soup I'm planning on for supper. I find it so easy to bake two things on the same day. The measuring cups are already being used, the ingredients are out and the oven is on.

Chocolate Cake

This is a fairly simple recipe for a rich, moist chocolate cake. It is good with the mousse icing I posted last time, or with a ganache icing (I'll post that some other day) or even a simple buttercream.

1/2 cup butter
2 cups brown sugar
3 eggs
1 tsp vanilla
3 ozs unsweetened chocolate (melted)
2 cups flour
2 tsp baking soda
1 cup sour cream
1 cup boiling water

Cream butter and sugar. Beat in eggs, one at a time, then melted chocolate. Alternately blend in dry ingredients (1/3 at a time) and sour cream, beginning and ending with dry. Add boiling water and blend well.

Pour batter into 2 waxed paper lined 9 inch round cake pans. Bake at 350F for 35-40 minutes. Cool in pans for 10 minutes, remove and finish cooling on racks before icing.

I use Baker's unsweetened chocolate (in the blue box here in Canada). This is one time when I don't use European chocolate because I've never found an unsweetened one. You can't use a dark chocolate, even a high cocoa one, the cake just won't turn out right.

I have used this recipe for a long time, and always get raves. I have done shaped cakes with it, but you have to watch the baking times carefully.

Chocolate Mousse

I thought I would share my simple recipe for chocolate mousse. This isn't the "proper" way to make it, but it is quicker and very tasty! The longer way involves making a pudding and folding it into beaten egg whites and whipped cream. I have a good recipe for that, too, but don't often bother.

This mousse also makes a spectacular icing for chocolate cake, or layered with whipped cream for a parfait. I served it over meringues the other night, and I've also served it with berries.


200 grams chocolate (8 ounces)
500 mL whipping cream (2 cups)

Melt chocolate with about 1/3 cup cream, let cool to room temperature. Whip remaining cream until soft peaks form. Fold 1/2 cup whipped cream into chocolate, then fold chocolate into whipped cream. Spoon or pipe into serving dishes and refrigerate until serving (cover with plastic wrap if it will be longer than 2-3 hours).

This makes enough for 6-8 servings (depending on how greedy people are) or enough to ice an 8 inch cake. You can double the recipe if you want more.

foodie weekend

I gave Bruce a book written by a local food critic, John Gilchrist, and now his goal is to eat at every restaurant in it. We managed to hit 3 this weekend!

First, we went to Globefish, a Japanese/Sushi restaurant in Marda Loop (they have another location, but I forget where it is right now, and Bruce has the book). I'm not much of a sushi fan, but am slowly developing a taste for the non-fishy stuff. It was pretty good, they had some interesting stuff, including a tempura battered and fried tuna roll. It is nicely decorated and not too pricey. A great place for sharing.

On Sunday, we were doing some shopping downtown, so I decided we should go to a place called Tubby Dog. They only serve hotdogs, but they put all sorts of toppings on them. I was conservative and had bacon, cheese (real grated cheddar) and ketchup, but Bruce had cheese, saurakraut, relish and bacon (I think). They were very large hotdogs and the toppings were generous. They had some interesting stuff on the menu, like one with peanut butter.

After Tubby Dog, we were walking back to the car when Bruce spots Cafe Beano, which is also in the book, so we had to go in for an espresso (him) and an Indian tea latte (me). Yummy day!

We also cooked two wonderful meals at home, but I think I'll leave the descriptions for another day.

Lemon Garlic Roast Chicken

With the lousy weather we've been having, it isn't too warm to roast a chicken. I found this recipe in Style at Home magazine. You can't make gravy if you cook the chicken this way, but the meat is so moist, you don't miss it.

3 1/2 lb chicken
2 lemons, quartered
2 heads garlic, halved
8 sprigs Thyme
2 tbsp olive oil
sea salt flakes
1/2 cup chicken stock
1/2 cup white wine

Preheat oven to 325F. Place one lemon in cavity of chicken. Place the garlic, thyme and remaining lemon in a baking dish and top with chicken. Brush with olive oil and sprinkle with salt. Pour in stock and wine and cover with foil. Roast for 2 hours. Remove foil, raise temperature to 400F and roast for another 25 minutes or until the skin is golden and juices run clear (165F internal temperature, if you have a meat thermometer).

By the way, I do mean heads of garlic, as in the whole thing. You can squeeze out the pulp after it is done cooking and serve it on the side for those who love garlic.

Scones

While we were in Australia this winter, we were treated to scones, clotted cream and strawberry jam a couple of times. I have been on the search for a good recipe for scones since, and got this one from the Banff Springs Hotel via the Calgary Herald's Swerve magazine. Now to find clotted cream...

2 cups flour
1/3 cup sugar
1 tbsp baking powder
1/2 cup butter
1/3 cup buttermilk
1 large egg

Mix dry ingredients, cut in butter. Mix in milk and egg until just incorporated. Roll out dough to about 3/4 inch thick, cut to desired size (I made 11 3 inch scones). Bake at 350F for 15-20 minutes, until golden.

They turned out pretty good, but a little sticky; I think I'll try a touch more flour next time.

Chocolate cupcakes

Made some cupcakes today for a BBQ with friends. I like to make them in a mini-muffin pan, so people can just have a taste if they feel guilty about eating sweets. Mind you, some people just eat three or four instead!

3/4 cup butter
1 cup sugar
3 large eggs
3/4 cup cocoa powder
3/4 cup flour
1/2 tsp baking powder
1/2 cup sour cream

Cream butter and sugar. Add eggs one at a time, beating well and scraping down bowl between each addition. Mix flour, cocoa and baking powder together, then add in three batches, alternating with sour cream (begin and end with flour mixture). Fill muffin tins 3/4 full, bake at 350F for 20-25 minutes for full size cupcakes, 14-16 minutes for mini size.

I have silicone muffin pans, but if you don't, I would recommend using liners. I found some mini liners at the dollar store.

I made a simple buttercream icing for my cupcakes tonight. I just take 1/4 cup butter, add about 2 tbsp cocoa powder, 1 cup icing sugar and 1 tbsp milk. When it is combined well, I add icing sugar and/or milk until I have the amount I want and it is the right consistency to pipe. I have a large piping tip with a flower-ish opening and I just use it to pipe a blob of icing on top of each cupcake.

Spinach salad

Now that summer is here, I am finding I'm more in the mood for lighter food. Throw some meat on the BBQ, toss a quick salad together, a loaf of bread and I'm good to go. Followed by ice cream in a cone!

I'm not big on salads in general. I get tired of eating all those greens and still feel hungry when its gone, but this is a nice side salad that some people might like as a meal.

It's pretty simple, you just take some spinach and add tomato, avocado, cashews and dried cranberries. I sometimes put mandarin oranges and/or blueberries in it, too. Then a nice oil-and-balsalmic vinegar dressing (poppyseed is good, too).

Salads don't really need a recipe, do they? Just throw some stuff together!

San Remo restaurant

Bruce and I went out to dinner last night at a local upscale Italian place called San Remo's. We haven't been there for about a year and a few things on the menu had changed.

We ordered Bruschetta to start. It was a nice mix of tomatos, garlic and onions served over toasted baguette. As is usual with these things, there was more topping than bread.

I had their soup of the day, a lovely tomato and spinach, while Bruce had the Spinach Salad. For a main, I had Pasta Primevera and Bruce had chicken wrapped around shrimp (I forget the name of it). The food was pretty good, but I thought it had been better in the past. I know I had a better pasta in Banff at the Banff Springs for around the same price.

We were both too full for dessert (yes, I know it is shocking), but I did take a peek at the menu and will have to try their flourless chocolate torte some other time.

The service was pretty good, but they brought the starters out too soon after the appetizer, we hadn't even had a chance to taste it. Which is funny, because we ordered the appetizer before the rest of the meal because we were having trouble deciding what we wanted.

Overall, I won't be in a rush to go back there. For the price, I think we could have had a better meal at Brewsters.

Pulled Pork Sandwiches

With all the rain we've been having, I still feel like hearty meals. I can't get into "summer cooking" mode: BBQ and salads. So I made this for the slow cooker today, so I wouldn't have much to do after work.

It only takes about 15 minutes to throw together in the morning, then another 15 to 30 minutes to get it on the table when you get home (less, if you have minions to do the last part for you while you are driving home- thanks, Emily!)

2 lb boneless pork shoulder roast
1 onion, chopped
1 granny smith apple, chopped
1 bay leaf
2 cloves garlic, minced
2 1/2 cups beef broth
1/2 cup good BBQ sauce (we use Cattle Boyz)
1 can tomato paste
2 tbsp flour
1 tbsp chili powder
1 tbsp Worcestershire sauce
1/2 tsp pepper
8 buns

Place pork, onion, apple, garlic and bay leaf in slow cooker. Whisk together everything else (except the buns). Pour into slow cooker. Cover and cook on LOW for 8 hours.

Remove any excess fat that has risen to the top and discard. Remove pork to a cutting board. Transfer sauce to large saucepan and bring to a boil. Simmer until thickened, about 15 minutes. While it is simmering, shred pork with 2 forks. Combine reduced sauce, pork and 1/2 cup more BBQ sauce. Serve over buns.

I like to toast the buns, which can be done while you are reducing the sauce. I eat mine with a knife and fork, but the kids like to eat theirs as sandwiches. It can get a little messy! According to the recipe, this serves 8, and (if you care) has about 540 calories per serving (using whole wheat buns). (34g protein, 25g fat and 45g carbohydrates).

Coconut Lime Chicken Soup

I was just visiting my friend Jen and remembered this recipe Jill found a few months ago. It is a very quick and easy way to use up leftover chicken (I didn't use quite as much chicken as the recipe called for, I had about 1/2 a deli chicken from Sobeys). For the Thai seasoning, I have some from Victorian Epicure. I didn't have any fresh cilantro, but thought it was pretty good, anyways. James din't like it, but he's picky!

Makes: 4 servings
Start to Finish: 25 minutes


Ingredients
1 2- to 2-1/2-lb. deli-roasted chicken
1 15-oz. can unsweetened coconut milk
2 cups water
1/4 cup lime juice (2 medium limes)
3 medium carrots, thinly-sliced diagonally (about 1-1/2 cups)
1 Tbsp. soy sauce
2 tsp. Thai seasoning blend
1/4 tsp. salt
Thai seasoning blend (optional)
Fresh cilantro (optional)
Lime wedges (optional)
Directions
1. Remove and discard skin and bones from chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.

2. To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.

Nutrition Facts
Servings Per Recipe 4 servings Calories 487, Total Fat (g) 38, Saturated Fat (g) 24, Cholesterol (mg) 125, Sodium (mg) 1437, Carbohydrate (g) 11, Total Sugar (g) 4, Fiber (g) 1, Protein (g) 29, Vitamin C (DV%) 12, Calcium (DV%) 2, Iron (DV%) 17, Percent Daily Values are based on a 2,000 calorie diet

Rainy day means bread making!

When I was a kid (well, teenager, I guess), whenever we had a snow day, my mom, sister and I would make bread. It was raining today, so I decided that counted and made some cinnamon buns. I cheat these days and use the bread machine to make the dough, but it still tastes great!

This recipe can also be made into dinner rolls (I roll them out in two big circles and cut them into wedges (12 each circle) and roll them up to make crescents)

1 large egg plus water to equal 1/2 cup
2/3 cup milk
3/4 cup butter
1 tsp salt
4 cups flour
1/4 cup sugar
1 Tbsp yeast

My bread machine is designed to put the liquid in first, then the dry ingredients, then the yeast. I then put it on the "dough" setting. After the dough is ready, roll out into a large rectangle, spread with butter and brown sugar, then sprinke with cinnamon. Roll, starting with long end, and cut into 12 pieces. Put in baking pan and let rise for 1/2 - 3/4 hour. Bake at 375F for 20 minutes or so.

I also made cupcakes and hot-and-sour soup today, but those recipes are for another day!

Chocolate Chip Cookies

Everyone always asks for my chocolate chip cookie recipe when they try my cookies. The secret is the rum!

Chocolate Chip Cookies

1 cup butter
2 cups dark brown sugar
2 large eggs
2 Tbsp dark rum
1 1/2 tsp vanilla extract
4 cups flour
1 1/2 tsp baking soda
2 cups chocolate chips

Cream butter and sugar. Beat in eggs, rum and vanilla. Add baking soda and flour (I use 2 cups white flour and 2 cups whole wheat flour). It gets very hard to mix, my family in the east finds they can't get quite that amount of flour mixed in. Stir in the chocolate chips.

Drop by tablespoons onto cookie sheets and bake at 325F for 10-12 minutes for chewy cookies. If you like them crunchier, bake at 350F.

I sometimes replace 1 cup flour with 1 cup cocoa powder to make chocolate-chocolate chip cookies.