Showing posts with label once in a blue moon treats. Show all posts
Showing posts with label once in a blue moon treats. Show all posts
Anyone who knows me knows I never do anything halfway and so I have
more than a hundred boards, covering every topic from aprons, to soup to nuts and everything in between. This recipe here today is on
my Cookies and Bars board. No surprise I have more than 1300 recipes pinned on that one alone. I know . . . What am I like!!!
This is a recipe I had recently added to my board from a blog called Dear Crissy. Not her original recipe however, she, herself, had adapted it from the people at BHG. It was called Soft Maple Sugar Cookies.
I usually trust BHG recipes. They rarely if ever fail. I had everything in the house and so today I went for it. I love, LOVE Maple flavour anything. When I moved over here to the UK, I brought a 4 litre can of Maple Syrup right onto the plane with me. Of course you could do that back then! There was no way I was living without my Maple Syrup!
I am not sure if it is the difference in flour or what, but when I had everything mixed together for these cookies, I had a very wet tacky dough that wasn't going to co-operate into being rolled into balls for anyone.
I decided the only solution was to add more flour, which I did and which worked out very well. I added an additonal cup of flour. My dough was still a tiny bit sticky, but very manageable!!
I kept my fingers cross and banged them into the oven . . . hoping that the extra flour wouldn't make too much of a difference and thankfully ! YES! The cookies came out beautifully! DO make sure you leave adequate space between them because they spread out quite a bit. The recipe says 3 inches and it means 3 inches.
Try not to crowd the pan. Leaving adequate space is what gives you a nice crisp edge on your cookie, with a chewy middle. So you have to bake them in batches? So what. Its well worth it!
They are exceptionally sweet cookies. Or at least I thought that they were. I had one without any icing on it, and my blood sugar level sky-rocketed. I had blurry eyes for a couple of hours. (That will teach me!) Todd had two with the sugar glaze, no problem, although he did agree they were somewhat sweet, but very edible despite that.
They melt in your mouth and are mildly flavoured with Maple . . . and make a great once in a blue moon treat for anyone who doesn't already have Diabetes. I do, so these are definitely on my list of "no-no's!"
I would suggest only icing about half of them and then freezing the other half, un-iced, for a future time. They are really large cookies also. About 3 1/2 to 4 inches in diameter, but they are thin . . . crisp edged and nicely chewy in the centre. They are gorgeous even without the drizzle icing.
*Soft Maple Cookies*
Makes 24
Cream together both the butter and the shortening until light and fluffy. Beat in both sugars, the male syrup soda, cream of tartar and salt, until thoroughly combined. Beat in the egg yolks and vanilla. Beat in the flour.
Scoop the dough out into heaped tablespoons and make 1 1/2 inch balls, placing them at least 3 inches apart on the baking sheets. Bake for 12 to 14 minutes, until set and golden around the edges. The centres will still look slightly soft. Let cool on the baking sheets for several minutes before scooping off onto a wire rack to finish cooling.
Whisk together the cream, butter and maple syrup for the drizzle. Whisk in the icing sugar until you have a mixture that is thick but drizzable. Drizzle this haphazardly over the cookies and allow to set before storing in an airtight container.
So there you have it. Soft Maple Cookies, with a Maple flavour drizzle. Something sweet for the weekend. Enjoy! Bon Appetit!
I had the opportunity to go to Costco the other day with a friend and I stocked up on All Beef Hot Dogs. I love hotdogs, and I really like the all beef ones.
The only place you can get all beef hot dogs over here in the UK is at Costco, so when I get the chance to go, I stock up on them and bang them into the freezer. Their dogs are really good and have no fillers and a nice crisp skin.
I know that hotdogs are not the healthiest thing you could be eating, but every now and again, a bit of what you really enjoy does a person the world of good!
My mother made the best hotdogs in the world. She had a waffle/grill iron that you could use either as a grill or a waffle maker. Every Friday night she would fire up the grill plates in prep for Friday night hotdog night.
She didn't use quality dogs, just Larsens and they were not my favourite things . . . ordinarily, but her treatment with them made even a Larsen's hotdog taste good.
First off the buns would be buttered on the outsides and then toasted in the grill. She did this just like a grilled cheese sandwich.
They ended up all buttery and toasty on the surface, but still hot and steamy soft inside . . . delicious!
The weiners/franks would be split down the length almost all the way through so that they opened up like a book.
These would be placed cut side down onto the grill and then it would be shut and they would grill until golden brown on both sides.
If you have never tasted a weiner/frank that has been toasted in just this manner you have been missing out on something really special . . . they are quite simply wonderful. That was her secret.
Just the split weiners and the toasted buns. We added our own toppings. I like mustard and relish and have never ever been able to abide tomato catsup on any kind of bread! Its just one of my quirks!
I don't have a fancy grill/press. I did have a lovely cuisineart one, but it stopped working after using it a couple of times and I have never bothered to replace it.
Too expensive. I make do with my Pampered Chef grill pan and a baking sheet and some heavy weights. They get the job done.
The other day I added cheese which melted down over those toasty franks gilding them to perfection . . . I served them with sweet potato fries and we were in hot dog heaven.
I confess . . . I had one of the leftovers reheated in the microwave for breakfast the next morning and I was one very happy gluttonous camper!
*Grilled Cheese Dogs*
Serves 6
softened butter for spreading
6 frankfurters
You know it really is the simple things in life which bring me the most pleasure! Bon Appetit!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I made a nice Macaroni and Cheese for supper one night at the weekend and had a bit extra mac and cheese that didn't fit into the casserole dish. I hate waste and so I decided to do what any who loves to cook, loves to eat and hates waste would do. I created something tasty with it. Don't shoot me because once you see this, your life will never be the same again. 💕 Sorry about that!
Meet the Grilled Mac, Cheese and Pancetta Sandwich. I know . . . I can't help it, the wheels in my culinary head are always turning.
I can't claim to have invented this . . . but it's new to me. If you've already done this, I haven't stolen your recipe. We are just great minds that think alike! (What a fab idea to think that the world is filled with great minds thinking alike!) They say there is nothing new under the sun, only new ways of doing things. I expect that is true.
This is so tasty . . . yes . . . more than tad bit hedonistic to be sure. But once in a blue moon a gal just has to do what a gal has to do . . . and as you know by now I like to push the envelope a tad bit now and then.
Each bite brings the taste of buttery toasted bread |(Garlicky if you have used garlic mayo instead of butter), salty crisp pancetta and creamy peppery macaroni and cheese! WOWSA! This was FABULOUS!
I was too afraid to eat the whole thing. My arteries were constricting just thinking about it so I tortured the Toddster with half of it. He seemed to enjoy it as well. Now I am pondering what else I can do to this to take it even further over the top. Any ideas??? (I think some rocket/arugula would be a nice addition. Next time!!)
*Grilled Pancetta, Mac & Cheese Sarnies*
Makes onea small handful of grated cheddar cheese Fresh ground black pepper
Butter
the outsides of the bread with some softened butter or garlic
mayonnaise. Place the grated cheese on the un-buttered side of one
slice of bread and spread the macaroni and cheese on the un-buttered
side of the other slice. Grind a goodly amount of black pepper on the
macaroni and cheese. Lay the slices of cooked pancetta on top of the
cheese on the other slice. Carefully press the two sides together,
taking care that the plain buttered sides are on the outside. Heat a
small nonstick skillet. Carefully add the sandwich and brown first on
one side, then flip over and brown on the other side. Wait a few
minutes and then slice into halves or quarters and enjoy!
You can find a really good Mac & Cheese recipe here.
Chicken Parmo . . . no, that is not a mistype. I meant to say Chicken Parmo. Are you ready for some full on decadence Middlesbrough style?
Lock away the calorie counters because I am going to show you something today which is totally off the scales tastewise, not to mention caloriwise! Fastfood chicken as only the people in the North East of England, Teesside . . . do it!
Hang onto your hats, you're in for a real treat!
Not to be confused with the Italian Chicken Cutlet and cheese dish with the marinara sauce known as Chicken Parmigiana, this is a dish I had heard about for a long time and always wanted to try.
I have never been to the North East, but this dish is something I have been stalking for a while, ever since I heard my friend Julie (who is from the North East) talking about.
Breaded chicken cutlet is the only thing it has in common with its Italian Counterpart.
What you have here is a chicken breast, pounded and breaded . . . then deep fried . . . until it's crisp and golden on the outside and tender moist on the inside . . .
Slathered with a rich, well flavoured bechamel cream sauce . . . and loaded wth lots of grated strong cheddar cheese . . .
Then popped under a grill til the bechamel is bubbling away and the cheese is golden and gooey . . . the three together. Heavenly Bliss. Its as simple as that. In the North East they would eat them with chips, one per customer. Come big or stay home.
I cut it into three and was in heaven with every mouthful. I have given quantities for four, but really two would serve four people quite amply, especially if you added chips on the side.
*North East Chicken Parmo*
Serves 4
First
make the bechamel. Place the milk into a sauce pan with the onion,
clove/bayleaf. Bring just to the boil. Remove and set aside to infuse
for half an hour. Strain out the onion and clove/bayleaf.
Melt the
butter in a large saucepan. Whisk in the flour. Cook for one minute,
Whisk in the warm milk a bit at a time until the mixture thickens and
boils. Cook for about 5 minutes over low heat. Season with salt and
black pepper and nutmeg. Place a piece of parchment paper on the
surface to keep a skin from forming and set aside.
Season
the chicken breasts with salt and pepper. Beat the egg in a large
shallow bowl. Place the bread crumbs into another large shallow bowl. Place 1 inch of vegetable oil in a large skillet.
Dip the chicken
breasts into the egg and then into the bread crumbs, coating them well
all over, and lightly pressing to adhere. Place onto a parchment lined
baking sheet as you coat them.
Heat the oil in the skillet until hot.
Add the chicken breasts, two at a time, and cook for several minutes
on each side, until golden brown. (depending on the size of your
chicken breasts, you may not be able to cook two at at ime, in which
case cook one at a time, and add more oil as needed) They are done when
golden brown and cooked through. Don't have the oil too hot or they
will burn on the outside and not cook on the inside.
The History of Chicken Parmo:
The parmo is said to have been created by Nicos Harris, a chef with the American army in World War II. He was wounded in France, but was brought to the United Kingdom to be treated in a British hospital. He ended up moving to Middlesbrough and opened a restaurant where he created the parmo at The American Grill in 1958.
You do NOT want to know how many calories there are in one full size Parmo served with chips and salad on the side. Look it up on the net and prepare to be shocked. Suffice it to say that . . . as delicious as it is . . . this is one heck of a blue moon treat! I dare say once in a lifetime. I am glad that I only made one and had two other people to share it with. Whew!
(My chips were oven baked homemade)
I am always looking for a different way to cook potatoes. I love potatoes. Unfortunately I need to watch how many I eat these days.
The days of having nothing but a baked potato for supper are long over. But I can enjoy half a one, and today I enjoyed a half a one of these delicious babies.
A delicious twist on an old favourite . . . or two old favourites combined. Either way . . . worth it.
These are somewhat of a blue-moon treat and not something you would want to eat every day of the week, but boy oh boy, when you do, they are definitely something which will be enjoyed.
These are somewhat of a blue-moon treat and not something you would want to eat every day of the week, but boy oh boy, when you do, they are definitely something which will be enjoyed.
Baking potatoes, sliced almost all the way through at 1/3 inch spaces and then the spaces stuffed . . .
With seasoned and herbed butter, alternating with thin slices of Parmigiano Reggiano cheese . . . then baked until golden brown, drizzled with some cream and sprinkled with a bit more cheese and baked again . . .
The potatoes end up tender with tasty golden edges . . . cheese and cream melting down into those crisp crevices . . . perfectly seasoned.
Deliciously indulgent. Like I said . . . once in a blue moon . . . a real treat.
*Dauphinoise Hasselback Potatoes*
Serves 2 generously
4 realistically
Press one butter slice in
between the slices of the potatoes, alternating with the Parmigiano
Reggiano Cheese. Place into a baking dish and then bake in the oven for
about 45 minutes or until tender and golden.
Drizzle the cream over top of each evenly and sprinkle evenly with the cheddar and Parmigiano cheeses. Return to the oven for a further 5 to 10 minutes. Serve hot.
Bon Appetit!
We normally have our Sunday Dinner on Saturdays. Sundays I never have the time to cook a big meal. We spend half the day either getting ready for church or in church and then when I get home, I have phone calls to make to Canada, etc. so Sunday is usually catch as you can.
Saturday is the day I make us a Sunday type of dinner, complete with dessert. Today I treated my husband with one of his favourites . . . the most hedonisticly scrumptious dessert ever . . .
Golden Syrup Dumplings. With lashings of vanilla custard. You just must have custard with a dessert like this . . . or at least Vanilla Bean Ice Cream. It's a given.
Rich, stodgy, and oh soooooo scrumdiddlyumptious!
Very "School Dinnerish!"
Imagine puffy little buttery dumplings . . . poached in a buttery golden syrup and brown sugar sauce . . . spooned all hot and scrummy into a bowl and then covered with lashings of warm vanilla custard.
I know . . . I oughta be ashamed of myself.
*Golden Syrup Dumplings*
serves 8
Printable Recipe
Quick, easy to make and oh so delicious! Lashings of custard or vanilla ice cream are a must!
7 ounces butter (3/4 cup plus 2 TBS)
8 ounces soft light brown sugar (1 cup packed)
4 ounces golden syrup, plus 2 TBS (1/2 cup plus 2 TBS)
400ml of milk (1 3/4 cup)
450ml of water ( 2 cups)
500g of self raising flour (3 1/2 cups plus 2 TBS )
Put the water, half of the butter, all of the sugar and 4 ounces of the golden syrup into a large wide pan. Bring to the boil and then reduce immediately to a simmer.
Warm the milk just a little bit. Place the flour and remaining butter in a food processor and pulse until it resembles bread crumbs. Whisk the warm milk and 2 TBS of syrup together. Add to the flour mixture and blitz until it comes together.
Bring the liquid back to the boil and drop in dessertspoon size pieces of the dough. Turn the heat down to a simmer again and gently cook for 10 minutes, turning the dumplings gently a few times. You may need to do them in a few batches, so that they don't stick together. Just scoop out the first lot with a bit of the syrup, and place into a baking dish,covering with foil. Keep warm in a very slow oven while you cook the rest. Serve warm, spooned into heated bowls along with lashings of vanilla custard! (Vanilla ice cream is also nice.)
Note: Golden Syrup is very similar to corn syrup but has more of a caramel type of flavour. You could use light corn syrup and add about a teaspoon each of both butter and vanilla extracts for extra flavour.
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