Mom's Ginger Sparklers (AKA Rock Cookies)

Someone told me years ago that in Egypt, they have a saying. "A soul will live forever if you speak their name each day." If this is true, poor ol' Mom isn't getting much rest. Not that she ever did...

These cookies were, without question, her absolute favourites. I can't see a ginger snap cookie without thinking of her. She loved to eat something sweet with her tea and often baked huge batches of these to keep on hand. Ginger cookies weren't necessarily MY favourites or my brothers, for that matter, so they would last for months. She kept them in a big tupperware container until they were so hard, they HAD to be dipped in tea to eat. I should mention that at this point, they also made impressive projectiles. They would leave dents in the walls and wouldn't crumble on impact. (They hurt like hell when you got hit with them, too.) My brother and I fondly dubbed them "Rock Cookies" and tested their strength in numerous creative, if ill-mannered ways.

 I sometimes bake these cookies for no other reason than to feel close to my Mom. I can picture her sitting contentedly at the kitchen table in her housecoat, with a steaming cup of tea and two or three "Ginger Sparklers" stacked beside her teacup. The recipe card has little dough splatters on it and the ink is beginning to fade but  the smell of them baking evokes memories that are oblivious to time.                        

Ginger Sparklers
3/4 cup butter or margarine
1 cup brown sugar
1/4 cup molasses
1 eg
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
Granulated sugar


Pre-heat oven to 350 (It once read 375 but it's been scratched out on the card...probably in an effort to make them softer.)

Cream butter and brown sugar - molasses and egg until light and fluffy - measure flour, soda, salt and spices - blend - stir into creamed mixture until blended - shape into small balls - roll in sugar - place 2" apart on a greased baking sheet - bake 8-10 minutes.

Store in an air-tight container for weeks...months...
years...hell, these cookies might even survive a nuclear holocast...(Love you Mom.)

Banana Almond Bread and the Barbados Diet

If you've noticed that I'm not blogging as frequently (and I like to think you have) it's because Keith and I are on "The Barbados Diet". For the record, this is NOT a medically sound weight loss program but rather a frantic, last-minute attempt to pare down before we have to get into our bathing suits in public. Keith is always a bit more dramatic than I am, so his diet consists of little more than lettuce leaves and water. Mine just eliminates my most favourite foods. In an effort to stay the course...I have all but ceased kitchen activity. It just makes it easier.
Lauryn and Jude are coming today and I can't force them to eat corn cakes and cottage cheese, so I am going to drive myself crazy and bake them banana bread.
To add insult to injury, today was also the first snowfall of the season so I'm feeling semi-suicidal and the smell of baking might just give me a reason to live. (Even if I can't partake.)
This recipe makes two loaves of moist, nutty banana bread. I'll send the house-bombs home with the remaining loaf tomorrow afternoon so I don't have to live with the temptation. 


Banana Almond Bread

Lightly butter two loaf pans and preheat oven to 350 degrees.

2 sticks of butter (1 cup) at room temperature
2 cups of sugar
4 large eggs
2 teaspoons pure vanilla extract
3 cups all purpose flour
2 teaspoons salt
2 teaspoons baking soda
2 cups  mashed, ripe bananas
1 cup sour cream
1 cup slivered almonds
Cream butter and sugar until fluffy. Add eggs, one at a time and vanilla. In a separate bowl, whisk flour, salt and baking soda and add to butter mixture until incorporated. Add bananas, sour cream and almonds, stirring until just combined. Pour into buttered loaf pans and bake for approximately 70 minutes or until a cake tester comes out clean. Allow bread to rest for 10 minutes before turning out onto racks to cool. 

Usually content to play inside, Lauryn couldn't WAIT to get outside to play in the snow. She asked until I relented. I reluctantly dressed her up in boots and snowpants, assuming she would ask to come back inside after about 10 minutes. I was wrong. She quietly and contentedly pushed snow around the yard and made this happy little snowman for me! 

The Secret to Surviving Canadian Winters

It's a bleak, grey November afternoon and I am struggling with the onset of another seemingly endless, dark Canadian winter. In spite of the fact that my life is literally overflowing with abundance (my family and friends are happy and healthy, I am about to start a new job, I have a big, warm house and a pantry full of good, nutritious food, not to mention plenty of clothes to keep me warm in the coming months) I am filled with dread and something even more subtly malicious...ennui.

I came across this video while searching for a photo for Keith and I watched it...remembering the afternoon (was it really a year ago already?) that I attended "Grandparent's Day" at Peanut's kindergarten. Following is the video and the most sure-fire way to conquer the winter doldrums. Some sage advice from a five-year-old. Enjoy.

Herb and Bacon Wrapped Pork Tenderloin

The last of my herbs are on death row. In spite of the fact that I have done everything I can to save them...most of my lush green summer bounty has perished. I still have a few of my most cherished pots up on the deck and under the table cloth, it's only a matter of time. 

It's just not possible to have a living garden in Edmonton at the end of October. The fact that I still have a few living herbs is actually nothing short of miraculous. 
With the understanding that this is likely to be my final garden herb dinner of the season, I solemnly cut a few bunches of fresh thyme, rosemary and sage. What I really want is to carry my pots into the house and keep them all winter long but we've played that game before and sooner or later (usually sooner) I forget to bring them in or I just get too lazy to carry them in and out and they are flash-frozen and dead by morning.
This is a Bobby Flay masterpiece and I give him full credit. For Sunday dinner with mashed potatoes and gravy (made from the drippings) and dill carrots, you can't go wrong. Even if you have to buy over-priced fresh herbs.


Bacon-Herb Wrapped Pork Tenderloin
1 head garlic, top sliced off
2 tablespoons olive oil

• 2 pork tenderloins (about 1 to 1 1/2 pound each) trimmed of excess fat
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh rosemary leaves
• 12 fresh sage leaves
• 1 tablespoon chopped fresh thyme leaves
• 12 (1/4-inch thick) slices bacon
• 2 tablespoons olive oil
• 
  
• Directions:

Preheat oven to 300 degrees F.

Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.

Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.

Heat oven to 375 degrees F.

Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to 10 minutes. 

Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving. I only had one tenderloin in the freezer so I had to modify but for two of us, that's plenty. I usually do make two and freeze one for an easy supper or amazing pork sandwiches.

I cooked this a bit longer than recommended because I prefer my pork well done. It's still moist and tender and even better with pan gravy.

Cookie Monsters...

Peanut and Walnut came to my house for a sleep-over last night...we made kettle corn, watched a movie and snuggled on the couch. Well, mostly snuggled on the couch. Jude can only sit still for a few minutes at a time. In truth, we snuggled on the couch, the kids sat in front of the fire, Jude banged the drum, licked the coffee table, pulled leaves off my plants, tossed the coasters around and turned the light off and on. Great fun on a Saturday night.
This morning I could NOT get the little monster to eat (The big monster had a healthy breakfast...granola with raisins and craisins and an apple.) Usually he eats everything in sight. Feeding children is what Grandma's do best, so by 10:30 I was getting a little anxious. Desperate times call for desperate measures.
While Jude turned the light on and off, banged the drum, got stuck under the couch, pulled the leaves off my plants and watched "Toopie and Binoo", I made chewy oatmeal cookies, with all the things I wanted him to eat for breakfast. (Lauryn, bless her little heart, sat quietly in front of the fire and watched Saturday morning cartoons.)

Chewy Oatmeal Raisin Cookies

Cream 1/2 cup shortening and 3/4 cup lightly packed brown sugar.
Add one large egg and one teaspoon vanilla extract.
In a separate bowl, mix 1 cup all purpose flour, 1/2 teaspoon of salt and 1/2 teaspoon of baking soda.

When blended, slowly add to egg mixture. Add 1 cup old fashioned rolled oats, 1/4 cup milk and 3/4 cup raisins. If you like, you can also add 1/2 cup of nuts.

Drop by teaspoon full onto greased cookie sheet and bake at 400 degrees until golden brown. (10-12 minutes.) Cool on a wire rack and feed to famished grandchildren.

Pick up cookie crumbs, kiss monsters and repeat. XXOO.

Grandma Belter's Creamed Mushrooms

I had this blog post ready for three weeks in anticipation of Thanksgiving. All I needed was to take a picture of the finished mushrooms. I prepared them two nights ago and forgot to take a photo...I intended to take one right before dinner was served...then...the camera battery had no juice...I plugged it right before everyone got here and I completely forgot about it. I can't actually even take a picture of the remnants, because there WERE no remnants. I won't make them again until Christmas, so...no mushroom picture.

Last night was fun. Lots of friends and family, lots of food...and lots of alcohol. I love Thanksgiving. (It's actually my favourite Hallmark holiday - up to and including the annual pre-dinner fight with Keith and Cara.)

This is one of those turkey dinner add-ons that for some reason, people love. I can make cranberry sauce, pumpkin pie and dinner rolls...slave for two days preparing all the Thanksgiving fixin's... and everyone raves about the mushrooms. Each year, people contact me for the recipe and I always feel like a fraud...because creamed mushrooms don't really have a lot of stuff in 'em...garlic...more garlic...butter, cream and...well...mushrooms.

Keith's Ukranian Grandma made them for many, many holiday dinners...then his mother took on the mantle. She went a  little more "gourmet", adding shitake and other fancy mushrooms but the general consensus has always been to leave 'em simple.

I have one photo of Christmas dinner where the creator of the famed creamed mushrooms was at the table. (Cara is missing from the photo so I can only assume she took it...and my eyes looked demonic so I tried to photoshop them and now I just look kind of weird...)

In any event, much joy and laughter has happened over the years at gatherings where Grandma Belter's mushrooms have graced the table. Turkey dinner would just not be the same without them.

So here, especially for Care-bear and Bubbee...Theresa, Lindy, Debbie and Angie...is the "recipe". Just in time for Thanksgiving dinner.

Creamed Mushrooms

Fresh White and Brown mushrooms, washed and drained. (smaller are better - I usually buy a bag of white and a half a bag of brown.

A few (3 or 4) cans of mushrooms, drained. I usually add a couple of cans of whole and a couple of cans of pieces and stems.

One stick of butter (1/4 lb)

Finely chopped fresh garlic (LOVE garlic. I always put at least a whole head in - if not more. I just wing it.)

Garlic powder (for back-up...in case I haven't chopped enough fresh garlic)

Salt and Pepper (to taste - I usually sprinkle a little seasoning salt at the end for more flavour but this is SACRILEGE to the family purists.)

1 litre of half and half cream

Brown the mushrooms and garlic in a large pot. Let them simmer until they release and re-absorb their water. The bottom of the pot should be starting to sizzle and brown before you add the cream, salt and pepper. Simmer for at least an hour and transfer to a large baking dish. The cream should start to take on a light brown colour...and will still be very liquid.

I almost always make these the day before and put them in the fridge over-night. Put them in the oven the moment you take the turkey out - there should be enough time to reheat them while the turkey stands, is carved and the gravy is made. If they need a boost, I just throw 'em in the microwave when no one is looking.

Et, voila.

Potato Leek and Bacon Soup

Yesterday was a PERFECT autumn day. Not a cloud in the sky...no wind...an absolutely glorious afternoon. Seriously. It was almost surreal. The leaves were actually gently floating to the ground.

I think the entire city was out enjoying it... Keef and I went for a 10k walk/run (with a LOT more walking than running) in the river valley. Every hill we crested and every corner we rounded held yet another spectacular view. When we got home I was STARVING and promptly nuked and ate three pieces of left-over pizza (and a brownie). I lost my inspiration for pot roast immediately thereafter and decided to make  soup and sandwiches for Keith's late night supper. I went looking for a couple of cans of chicken haddy, because I really wanted to make a big pot of my Mom's "Good Catholics Still Eat Fish on Fridays Chowder". No such luck. I have two or three clipped recipes in the recipe box because it really was a staple and Lord knows, she didn't want to forget how to make it. She even noted how much the tins cost (there must have been a sharp rise in the price of chicken haddy in 1983).

Truth be told, I  detested everything about this soup. When I was young, you couldn't force me to eat fish (even with the promise of eternal salvation) and the smell of the chowder simmering on the stove used to send me straight to the fridge for hot dogs.
Keith loves fish soup and I keep threatening to make a pot for him but in spite of my best efforts, it was not to be. I haven't seen a can of chicken haddy since I left home and the lady at Safeway who helped me look for it said, "It should be here because I know my friend feeds it to her cats". Not necessarily the best endorsement for the fish.


So...I had cream, leeks, shallots, potatoes, bacon and a garden full of fresh herbs...but no chicken haddy. What follows is my recipe for leek, shallot, potato and bacon chowder. :)

Leek and Potato Chowder


5 medium sized yukon gold or yellow potatoes
2 leeks
2 shallots
2 green onions
4-6 cloves of garlic
1 large stalk of celery
6 or 7 slices of thick, smoked bacon
4 cups chicken stock
1 1/2 cups whole cream
1/2 cup whole milk
2 bay leaves
fresh thyme and parsley
1 tbsp olive oil
2 tbsp butter

Soft-fry the bacon, chop roughly and set aside.
Mince the garlic and chop the leeks, shallots, celery and the bottoms of the green onions. (Reserve the tops for later.)
Heat a stockpot and add butter, olive oil, leeks, shallots, celery, green onion and garlic.  Sautee until soft. Finely chop the thyme leaves and parsley. Peel and slice potatoes.
Add cream, chicken stock, bay leaves, bacon and chopped herbs and potatoes and simmer until potatoes are tender. Roughly mash the potatoes when cooked to release the starch and create a thick, chunky consistency. Finely chop the green onion tops...sprinkle on the soup and serve. You will note that I forgot the onions in the picture...

If you prefer a  less "rustic" soup,  you can use a bouquet garni for the herbs and puree with an immersion blender. I prefer it this way.

Today, by the way, is another perfect, late September day. Thank God I have leftover soup.

(Rotisserie) Chicken Pot Pie with Puff Pastry

I have another confession to make. I am pretty much the rotisserie chicken queen. I often detour on the way home from work and pick up a couple of hot, $8.99 birds. I know it's not very domestic but it beats the hell out of a drive-through dinner and I use the carcasses to make stock. They're great for that, by the way.

In terms of making life easier, they are right up there with panty-hose and washing machines, if you ask me. You can't buy a chicken, heat up the oven and roast the bird for less than nine bucks. On a Friday night after a long week at work, we would be eating bologna sandwiches if there were no such thing as rotisserie chickens.

This recipe makes four, individual sized pies. They freeze and reheat really well. I like the pastry really brown so I defrost them on the counter and cover them with tinfoil to reheat so they don't burn.

Chicken Pot Pies

3 large chicken breasts,  (cooked)
16 -20 fresh, white mushrooms
3 Tbsp Butter
2 green onions
2 or three shallots
1/2 a red onion
4 - 6 cloves of fresh garlic
Sprigs of fresh thyme, sage, rosemary and parsley (YES...I changed the order on purpose.)
1 large carrot
1 large stalk of celery
6 slices of thick, smoked bacon
1 cup frozen peas (Or fresh garden peas if you are lucky enough to have them.)
1 1/2 cups of red wine
A pint of whole cream
1 package puff pastry

Chop the cooked chicken into large chunks and set aside. Soft fry the bacon in a large frying pan. Chop into large chunks and set aside on a paper towel to drain. Drain the bacon fat from the pan and add butter, red wine, roughly chopped mushrooms and garlic. Simmer until the mushrooms have absorbed almost all of the wine and are a deep, dark brown. Chop shallots and red onion into large chunks and brown them.  (You can do this in the same pan but I usually brown the onions separately.)

In the meantime, slice the carrot, celery and green onions. Finely chop the herbs. (The ratio for the herbs is mostly to preference but I use more thyme, sage and parsley with a pinch of marjoram and rosemary.)

In a large saucepan, add all of the ingredients except the chicken. Bring to a gentle boil and let simmer for five or ten minutes to allow the flavours to combine. Gently stir in the chicken and pour mixture into four, oven-proof bowls.
lightly floured surface, roll out the puff pastry as per package instructions. (Until it's about the right size to cut into quarters and cover the bowls - you can turn one of your bowls upside down and cut around it if you want to be picky but I usually just eyeball it) Add puff pastry to the top of the bowls and place in a 400 degree oven until pastry is a rich, dark brown and filling is bubbly.

Sunday Eggs Benny

Keith can out-do in me in just about everything. Much as I love him, I have to admit, it gets a little tired. I don't usually even bother trying to best him anymore. The kitchen is one of the few areas where I can actually hold my own but I don't like to share kitchen space with him at all. (It's not just my competitive spirit....Keith is a joyously messy cook.) 

This is one of the few joint culinary efforts we can attempt without a fight...and worth every bit of the ensuing mess. It only works because I am done and out of the kitchen before he is in...I contribute the muffin base and he piles on the layers and layers of artery-hardening goodness. While he's making the sauce, I pick the fresh tarragon and parsley and before I have a chance to get all wound up about the sauce splatter, crumbs and bacon grease, we're eating.

Keith's Eggs Benny are EPIC. He uses thick-cut smoked bacon (and sometimes king crab), cheddar cheese and rather than stopping at hollandaise, he adds fresh, garden tarragon and makes a creamy bearnaise sauce...which I LOVE. I don't know why more people don't use bearnaise for everything...it adds a layer of flavour that's subtle and amazingly good.

For my part...

I have tried other English muffin recipes and have been disappointed with the results. The flavour is usually good but the crumb is light and small. I like a larger crumb, like you find in a store-bought muffin, so all the melted butter, egg yolk and bearnaise sauce can pool in the pockets...

Alton Brown's English Muffin recipe is pretty much the best I can find...it's reproduced here without his permission...so don't tell. There are only a couple of places this recipe can go south...keep the warm water for the yeast below 110 degrees...and make sure the griddle or pan isn't too hot...the muffins will be doughy if they brown too quickly. Also, I would suggest spraying some cooking spray on the utensil that you use to scoop out the dough...it's really sticky and messy otherwise. 

Alton Brown's English Muffins

• 1/2 cup non-fat powdered milk 

• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon shortening
• 1 cup hot water
• 1 envelope dry yeast
• 1/8 teaspoon sugar
• 1/3 cup warm water
• 2 cups all-purpose flour, sifted
• Non-stick vegetable spray
• Special equipment: electric griddle, 3-inch metal rings (Tuna cans with tops and bottoms removed will work.)

In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle to 300 degrees F.

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto thegriddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

So now...for Keith's part. I'll just get it over with and tell you that we CHEAT with the bearnaise sauce. We buy a hollandaise sauce mix (Knorr is our favourite) and add a couple of tablespoons of fresh tarragon...I'll wear the crown of shame but by the time Keith is ready to eat on Sundays, I am famished and I don't even care a little bit if we're cutting corners.

We cook for two...you'll have to modify based on your own brunch requirements but it's all pretty simple from here... soft fry a couple pieces of thick, smoked bacon for each half of the muffin and set it aside. Meanwhile, prepare the hollandaise...add a few tablespoons of chopped, fresh tarragon

To make these insanely good, add a few ounces of king crab meat...but sadly for this post...we're going with the basic, killer-good version. Break open two english muffins top with slices of old cheddar cheese and heap with bacon. Add poached eggs (as you like 'em) and then smother with bearnaise sauce. Happy Sunday!