Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
On Wednesday nights my father usually meets with some lady friends for Fish and Chips at one of the local restaurants. Occasionally I go to meet him there and have dinner with the ladies and him.
He has been after me to bake him some cookies for a while now so I thought today I would bake him some Jam Jams and bring them with me to the restaurant to give to him. I thought they would make a nice surprise.
My father just loves Jam Jam cookies. He also loves Molasses cookies. These Jam Jams are the perfect combination of the two and comes from the annals of my Big Blue Binder.
The Big Blue Binder is a large plastic covered binder which I have been gathering recipes in since I was a young girl. It has been all the way across Canada and back and across the Atlantic ocean and back as well. It is one of my treasures.
It is filled with old family recipes, recipes clipped from magazines over the years, handwritten recipes shared with me by friends, etc. It is filled with tried and trues. I reckon everyone has something like my Big Blue Binder.
This is a recipe I got from my good friend Leona back in 1981. Our husbands were both in the Canadian Armed Forces and serving on a base in London, Ontario. We met at a Bingo at the Junior Ranks mess on a Sunday evening and have been fast friend ever since!
Not only did we have a love of Bingo in common, but we both also loved to cook and to bake for our families. Quite a few of my tried and trues come from Leona.
I love recipes that come associated with happy memories and beloved friends and family, don't you? I never bake these cookies without thinking of my dear friend and remember the happy times we spent with each other through the years bingo-ing, laughing and cooking!
The original recipe (as most older recipes) was not complete with instructions, temperatures, finished amounts, etc. Those older recipes rely on the cook/baker knowing a bit about what they are doing.
I have worked out the temperatures, etc. for you as well as the amounts of flour needed. The original recipe only said one word . . . flour. haha
WHAT YOU NEED TO MAKE MARITIME JAM JAM COOKIES
Simple ingredients you probably already have in your larder and cupboard.
- 1 cup (220g) butter (I use salted)
- 1/2 cup (120ml) mild molasses (In the UK you can use 60ml golden syrup and 60ml dark treacle)
- 1/2 cup (100g) soft light brown sugar, packed (you could also use muscovado)
- 1 large free range egg, lightly beaten
- 2 tsp baking soda, dissolved in 3 TBS hot water
- 1/2 tsp salt
- 1 tsp vanilla
- 3 1/2 cups (490g) all purpose plain flour (you may need a bit more, plus you will need more for rolling out the dough)
- jam for filling (I used seedless raspberry jam, you will need about 3/4 tsp for each cookie pair)
These are somewhat different than the cookies you will see in the shops here in the Maritime Provinces. The Jam Jam cookies there are produced by Purity a Newfoundland company and are not molasses cookies per se.
These are molasses cookies, and I like this version better than the Purity one because . . . one, I love Molasses Cookies, and two, homemade is always infinitely better!
HOW TO MAKE MARITIME JAM JAM COOKIES
As I said above the original recipe was basically just a list of ingredients, and some of them were quite vague as to the amounts, and there were no instructions listed at all. I have endeavored to make these instructions as simple and yet as exact as I can!
You need to begin by preheating your oven to 350*F/180*C/ gas mark 4 and lining several large baking sheets with some baking paper. The recipe makes approximately 26 jam filled double cookies, so you can use one baking sheet twice, or two baking sheets. Its up to you.
Cream the butter and sugar together until light and fluffy. Your butter should be at room temperature. Actually I usually have all of my ingredients at room temperature when I am baking. It just works better that way.
Beat in the egg, salt, vanilla, molasses, and soda until well combined. I am not sure why in the old days they always requested that you mix the soda with hot water. Perhaps it was to make sure the soda dissolves. In any case I do exactly that and then beat it in.
The mixture might look a bit curdled at this point, but don't worry you are going to start beating in the flour now and that will sort that out. I beat it in 2 cups (280g) at first with the electric hand mixer and then I beat in the remainder (about 1 1/2 cups 210g) by hand.
Your dough should be stiffish but not dry. You want it to be quite malleable about the consistency of play dough. So don't add too much flour.
Once you have your dough to the right consistency you can start rolling it out on a lightly floured surface using a lightly floured rolling pin. I usually do this in quarters. I roll out a quarter, (1/4 inch thick) and cut out my rounds with a 2 1/2 inch cutter, placing them 1 1/2 inches apart on the baking sheet.
Once I have cut all the rounds that I can from that quarter, I gather the scraps and knead them into another quarter measure of the dough. That way you don't end up with really floury dry cookies (if that makes sense). You can see why you don't want your dough to be really dry and crumbly to begin with.
Once the dough has all been rolled out and placed onto the baking sheet(s), it is time to bake them. It takes approximately 12 minutes at 35/*F/180*C. You will know they are done when they are set on top and golden brown on the bottoms.
Because they are a brownish cookie you won't really be able to tell from looking at the color on the top.
Scoop them off onto a wire rack to cool completely. You can then sandwich them together in pairs, using about 3/4 tsp of jam in the middle for each pair.
If you want to make them really stick well together you can return them to the oven briefly (in pairs) and this will heat the jam up a bit and they will stick together better. Or (and this is what I do) I sandwich them together while they are still quite warm.
I can't wait to see my father's face when I turn up with these tonight! I think he is going to be really excited to see them. I am going to be really happy as well because making him happy makes me happy!
My sister stopped by with some mail this afternoon and I was able to give some to her to take home as well. That also put a smile on my face.
These cookies are really nice served with an ice cold glass of milk. I hope you will enjoy these traditional Maritime favorites as much as we do!
Yield: 26 jam filled cookies
Maritime Jam Jam Cookies
Prep time: 15 MinCook time: 12 MinTotal time: 27 Min
This is a recipe I got from my friend Leona about 40 years ago now. This is a crisp molasses cookie sandwiched together with raspberry jam in the middle. A maritime tradition. The original recipe used margarine. I use butter.
Ingredients
- 1 cup (220g) butter
- 1/2 cup (120ml) mild molasses
- 1/2 cup (100g) soft light brown sugar, packed
- 1 large free range egg, lightly beaten
- 2 tsp baking soda, dissolved in 3 TBS hot water
- 1/2 tsp salt
- 1 tsp vanilla
- 3 1/2 cups (490g) all purpose plain flour
- jam for filling
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line several large baking sheets with baking paper. Set aside.
- Cream the butter and sugar together until light and fluffy. Beat in the egg, salt, molasses, vanilla and soda until well combined. Stir in the flour to give you a stiff dough.
- Using a lightly floured rolling pin, roll the dough out on a lightly floured flat surface to 1/4 inch thickness. Cut into rounds using a 2 1/2 inch cutter, gathering up scraps and re-rolling as needed.
- Place onto a baking sheet leaving 1 1/2 inches between each cookie.
- Bake for 12 minutes until done. (They will be firm on top and golden brown on the bottoms.)
- Scoop off onto a wire rack, and repeat baking process until all cookies are baked.
- Sandwich pairs together with about 1/2 to 3/4 tsp of jam in the center. Store in an airtight container.
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Well, it's taken several weeks, but I am thankfully back online now! All the boxes are unpacked and we are finally settled into our new home. Well, almost settled anyways!
It's been a whole lot of fun trying to cram all of our belongings into a much smaller place . . . NOT! There's been ever so much we have had to get rid of . . .
The first thing was my lovely electric cooker. Yes . . . I don't know why we didn't notice it before we moved in . . . but . . . there was no point in the kitchen on which to hook up our electric cooker . . . only a gas point.
We ended up having to go out and buy a new gas cooker. It was kind of exciting, really!! Todd wasn't too thrilled about it, but as most women know, there is nothing like a new cooker to put a smile on your face!
I wasn't very smart though . . . there was only a small space to fit one in to and I didn't want to make Todd do a lot of extra work by having to trim the counter edge to fit a large one in and so I went for a more compact model that would easily fit.
Besides . . . it was really cute. I just love toast done under a gas grill . . . sigh . . . that was something I had missed the whole time we were down in Kent . . .
Don't you think it's really cute? I fell in love with the gold buttons and handles and well . . . I just fell in love with everything about the way it looked!
It wasn't until I went to bake something in the oven for the first time that I realized . . . it is much, much smaller inside the oven than what I have been used to. I had thought it was plenty large at the shop . . . but when you take the heat shields into consideration . . . I lose about 6 inches off of the inside.
*Note to self . . . don't get too carried away with how something looks in the future, be a bit more practical and take measurements into consideration.
Half of my pans don't fit. They are too wide and you can't get the door shut with them in it. This meant that I had to go out and buy some new pans. Oh woe is me . . . woe is me . . .
It also means that when I bake a double layer cake, I have to have both layers on different racks in the oven. The top layer bakes quicker than the bottom one . . . so I found myself having to switch the racks halfway through the baking time.
Which was rather dumb of me actually as, in retrospect, I could have just taken the top layer out a bit sooner than the bottom . . . which is what I will do next time.
I was in Lakeland buying some new pans and saw these handy dandy pan liners . . . kind of like big muffin pan liners, but for larger pans and for loaf pans as well. I bought some as I thought it would be a lot quicker to use them than to have to trace and cut baking parchment.
It was quicker, but . . . my cake layers ended up being a bit lopsided. What with the combination of me switching shelves halfway through the baking time and using paper tin liners, it's a wonder my cake turned out at all when I think about it.
It turned out fabulous. Each layer moist and perfectly ribboned with delicious swirls of blackcurrant preserves . . . the centre filling of buttercream and more blackcurrant preserves being oh so yummy, yummy.
This fabulous cake went down a real treat! It was the most perfect way to celebrate a new home and a new beginning!
*Blackcurrant Jam Cake*
Serves 8 to 10
Printable Recipe
A deliciously moist cake, with ribbons of black currant conserve running through the sponge layers, and filled with tasty vanilla butter cream icing and more conserve. Scrummy yummy!!
8 ounces plain flour (1 3/4 cup) (245g)
1 ½ tsp baking powder
½ tsp baking soda
284ml of buttermilk or sour milk (1 1/4 cup)
(to sour the milk add a tsp of lemon juice
Or vinegar to the measure and finish with milk.
Allow to sit for 5 minutes before using)
8 ounces caster sugar (226g, or 1 1/4 cup)
5 ounces butter, at room temperature (142g of 10 TBS)
2 large free range eggs, at room temperature
½ tsp vanilla
4 ounces blackcurrant conserve (about 1/2 cup)
For the butter cream:
2 ounces butter, at room temperature (56g, 1/4 cup, or 4 TBS)
4 ounces icing sugar, sifted (114g or 14 TBS)
A few drops of vanilla
1 tsp milk
To finish:
2 heaped TBS of blackcurrant conserve
Icing sugar to dust over the top
Preheat the oven to 170*C/320*F/Gas Mark 3. Butter and base line two 8 inch sandwich tins.
Place all of the cake batter ingredients, with the exception of the blackcurrant conserve into a large bowl. Beat with an electric whisk for several minutes, scraping the sides of the bowl down now and then, until you have a smooth batter.
Divide the mixture evenly between the two tins. Whisk the conserve with a fork until smooth. Dot over the surface of the cakes into 5 dollops on each. Using a round bladed knife, drag and swirl the jam through the cake.
Bake in the heated oven for 35 to 40 minutes until the cakes test done. The top should spring back when lightly touched and a toothpick inserted in the centre should come out clean. Remove from the oven and loosen from the tin. Let rest for about 10 minutes before removing completely to a wire rack to finish cooling.
To make the butter cream, place all of the ingredients into a bowl. Beat well with an electric whisk until it is smooth and fluffy.
Place one of the sponges on a plate. Spread the butter cream over top. Top with the blackcurrant conserve, swirling it over a bit. Top with the remaining sponge, right side up. Lightly dust with icing sugar to serve.
I am a HUGE fan of Mexican/Latin American flavours! I have never been to any of the Latin American countries myself, so my idea of Mexican food is probably a highly Anglicised version!
I do like to experiment with the flavours which is becoming a lot easier these days as more and more Latin American ingredients become available for us to use over here in the UK.
One company which really is at the forefront of this is Capsicana. I have been buying their products since I discovered them a couple of years ago now.
This recipe I am sharing today uses a pouch of their Ultimate Refried Black Beans. Spicy Refried Black Beans with Chipotle Chili, Garlic and Cumin. These are so delicious. I always have a pouch of them in my cupboard.
They are great just heated up and spooned over rice with a bit of cheese on top. I know the lazy man's supper, or you could go further and call it the Latin American's version of beans on toast!
Today I divided a pouch of them between two large flat breads and then topped them with a mix of grated cheddar and Mozzarella.
This is like a Tex Mex, Latin American Open Faced Chicken Club sandwich. Fusion cooking I guess.
The old and familiar combined with new and edgy flavours in a really delicious way!
I had some leftover cooked chicken to use up, but wanted to do something different with it, and this is the result!
I sweated some onions and peppers until soft and then added some garlic. Then I threw in the diced leftover chicken and some Tex Mex seasoning.
I used Swartz zingy Mexican Street Food seasoning. It has a nice bite. Once that was all heated through and seasoned, I divided the mixture between the two flatbreads.
Topping each with two slices of cooked streaky bacon that I had in the refrigerator leftover from our Sunday night's supper of pancakes, bacon and sliced peaches.
I really am a person that likes to use up everything rather than end up throwing stuff away! So here I have used some leftover chicken and bacon . . .
which on their own wouldn't have served many people but in this disguise end up serving four people! (Or two really hungry ones I suppose!)
The covered flat breads got popped into a moderately hot oven, just long enough to really heat everything through and melt the cheese . . .
While they were baking I whisked together some ranch dressing a a spoonful of chopped adobes in chipotle sauce to create a Chipotle Ranch Dressing . . .
The finished flat bread clubs got drizzled with this dressing . . .
And then I passed some sour cream and prepared guacamole at the table.
Delicious knife and fork sandwiches that were well received and enjoyed immensely . . . and it was just leftovers. A salad on the side goes perfectly with these for a light lunch.
Yield: 4
Mexican Chicken Club Flatbread
Quick, easy and delicious. Another store cupboard favourite and a great way to use up some leftover cooked chicken!
ingredients:
- 2 flatbread or naan
- 1 (2 serving size) pouch refried black beans
- 250g cooked chicken, diced (2 cups)
- 4 slices cooked streaky bacon
- 1 TBS oil
- 1/2 each green and red bell peppers, chopped
- 1/2 large red onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 1/2 TBS Mexican spice (I used one from Swartz, Mexican Street blend)
- 185g grated mozzarella and cheddar blend (1 1/2 cups)
Chipotle Ranch Dressing:
- 60ml prepared ranch dressing (1/4 cup)
- 1 tsp adobe sauce
To serve:
- dairy sour cream
- prepared guacamole
instructions:
How to cook Mexican Chicken Club Flatbread
- Preheat the oven to 190*C/375*F/ gas mark 5. Line a baking tray with some aluminium foil. Place the flat breads onto the foil. Spread each with half of the black beans and then cover with 1/2 of the cheese.
- Heat the oil in a skillet. Add the peppers and onions. Cook stirring until softened without browning. Add the garlic and cook until fragrant. Throw in the chicken and the Mexican seasoning. Stir to coat. Divide this mixture evenly between the two flat breads, placing it on top of the cheese. Top each with two slices of bacon.
- Bake in the preheated oven for 15 minutes or so until heated through and the cheese has melted.
- While the flatbreads are baking make the chipotle ranch dressing by whisking the two ingredients together.
- Drizzle the finished flat breads with the chipotle ranch dressing to serve. Cut each in half diagonally and pass the sour cream and guacamole.
If you have never tried the Capsicana products and you are a fan of Latin American Flavours, you really should. Over here they are available at Sainsbury's, Waitrose, Ocado, Booths and Whole Foods. I think you might be able to get some of their things at Tesco also, but I'm not entirely sure about that.
I have one of these Ultimate Fajita Kits here to use as well. Latin fusion with tomato and coconut, sounds delicious don't you think? We love Fajita's!
I think I am really rather late climbing onto the Pulled Pork band wagon. I know it's been around for a while . . . but in all truth, until I tasted my son's fabulous sandwiches recently in Canada, I hadn't even been tempted to taste such a thing.
I think it was a consistency thing for me. I am not overly fond of pork that's well done . . . I am not sure why. When my son said he was making pulled pork sandwiches I thought to myself, here we go . . . and thought I would be polite and eat it anyways . . . but guess what?
I fell in love. Simples . . .
Totally and completely in love. In fact I fell so completely and utterly in love I found myself wondering how I had managed to get this far in life without having tasted one!
Of course I had to make them for Todd when I got home. I knew he would love them. Of course I had to put my own spin on them as well . . .
Homemade barbeque sauce . . . you know it's good. Melted cheddar, chopped spring onions and chopped dill pickles . . . even better. In fact I'd call these totally scrumdiddlyumptious!
*Pulled Pork Sandwiches*
Serves 4Printable Recipe
2 tsp salt
1/2 of a single serving can of Dr Pepper, Root Beer,
or Coca Cola
or Coca Cola
For the sauce:
2 cups tomato ketchup
1/3 cup soft dark brown sugar, packed
1 small onion, peeled and grated finely
2 TBS sunflower oil
3 cloves of garlic peeled and crushed
1 TBS cider vinegar
1 TBS tomato puree (paste)
1 TBS Worcestershire Sauce
1 tsp dried mustard
1 tsp smoked paprika
fresh ground white pepper and salt to taste
To finish:
toasted buns
butter
sliced strong cheddar cheese
chopped dill pickles
chopped spring onions
Put
the spices for the pork into a mortar and pestle and grind them fine.
Rub this mixture all over the pork, rubbing it in well. Put this into
the bottom of a slow cooker. Pour the Dr Pepper (Root Beer or Coca
Cola) around the pork. Pop the lid on and cook for 1 hour on high, then
reduce to low and cook for 6 to 7 hours until the pork is fork tender.
While the pork is cooking make the sauce. Combine all of the ingredients in a saucepan and bring to the boil. Reduce to a simmer and simmer for 5 to 10 minutes until thick and the flavours have melded well.
While the pork is cooking make the sauce. Combine all of the ingredients in a saucepan and bring to the boil. Reduce to a simmer and simmer for 5 to 10 minutes until thick and the flavours have melded well.
Once
the pork has cooked until nice and tender, remove it from the crock
pot. Scrape off any fat and discard. Using two forks, shred the pork
to your desired consistency. Return it to the crock pot along with
prepared Barbeque Sauce to your taste, stirring it all together.
Butter
and toast your buns under the grill. Top with cheese, pickles and
onions, Pop back under to melt the cheese. Divide the shredded pork
amongst the buns, close up and enjoy!
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