Protein Pancakes January 8, 2010
Posted by Teresa in : Breakfast, Lunch , add a commentCreamier and softer than normal pancakes, with great flavour!
Protein Pancakes
Ingredients Supplies/Equipment
1 cup ricotta cheese food processor
2 eggs frying pan
1/4 cup water
1/3 cup all-purpose flour
1 Tbsp brown sugar
1 Tbsp vegetable oil
1/4 tsp salt
1/4 tsp baking soda
1/8 tsp cinnamon
Measure all ingredients into a food processor. Pour 1/4 cup bat-
ter for each pancake; makes 8 pancakes.
Pumpkin Bread January 8, 2010
Posted by Teresa in : Dessert , add a commentFound a few new recipes while making “A Few of our Favourite Egg Recipes” book for my dad to give to egg customers. Here’s one of them:
Lynn’s Pumpkin Bread
Ingredients
- 3 1/3 cups Flour
- 4 teaspoons Cinnamon
- 2 teaspoons Baking soda
- 1 teaspoon Baking Powder
- 1 1/2 teaspoons Salt
- 2 2/3 cups Sugar
- 2/3 cup Vegetable Oil
- 4 Eggs
- 1 can (15 oz) Pumpkin
- 2/3 cup Water
- 0.5 cup Pecans chopped (optional)
Sift dry ingredients together. Beat sugar and vegetable oil together until blended (mixture will still look dry). Add eggs, 1 at a time, until blended. Add pumpkin and mix thoroughly. Add dry ingredients a little at a time, alternating with water. Mix in pecans Pour batter into 2 9x5x3 loaf pans. Sprinke tops of loaves with cinnamon sugar before baking.
Bake at 325 for 55-60 minutes or until toothpick inserted in center comes out clean. Let cool for 15 minutes before removing from pans.
Yummy Winter Soups January 12, 2009
Posted by Teresa in : Dinner, Lunch , add a commentIt’s the season for soup, and I’ve made a few lately that I thought I’d share!
Easy Potato Soup
Easy because I already had left over mashed potatoes!
Melt in a soup pot over low heat:
- 3 Tbsp unsalted butter
Add and cook, stirring, until tender but not browned, about 20 minutes:
- 6 medium leeks, chopped (I used green onions; I’m not sure what the difference is, but they worked great)
Stir in:
- 11/2 pounds all-purpose potatoes, peeled and thinly sliced,
- 6 cups stock or broth – poultry, chicken, or vegetable, or water, or a combination to make 6 cups
Bring to a boil, reduce heat, and simmer until the potatoes are soft, about 30 minutes. Puree until smooth. For a finer texture, push through a sieve. Season with:
- salt and white or black pepper to taste
Thin, if necessary with water or additional stock or broth.
OR you can do like me and use already mashed potatoes, about 2 cups, and then only add about 1/2 cup stock. Mix, heat, done. (I actually used wasabi mashed potatoes, a recipe from the Rachel Ray cookbook I’ve been using a lot lately, and it was delicious! All you do is add 1-2 Tbsp of wasabi paste to your mashed potatoes when they are all mashed! Deeee-licious!)
Pumpkin Soup
Reminiscent of pumpkin pie, this is a yummy, flavourful soup!
Heat in a soup pot over medium heat:
- 1 Tbsp butter or olive oil
Add and cook until translucent, about 8 minutes:
- 1 cup minced onions
- 1/2 cup minced celery
- 3 cups canned pumpkin or 2 cups fresh pumpkin, cooked
- 3 cups scalded milk, or chicken stock or broth
- if you use stock or broth, add 3/4 cup heavy cream or half-and-half
- if you like, 1/2 cup finely julienned ham (I did, and it was great)
- 1 Tbsp sugar or 2 Tbsp brown sugar
- if you like, 1/2 tsp ground ginger
- if you like, 1/2 tsp ground cinnamon
- salt and black pepper to taste
Heat through, but do not boil. Puree (a whizzer that you can put right into the pot is easiest) and reheat.
Turkey Stew in Oven Bowls
Straightforward use of turkey leftovers… but so delicious! I used French Onion Soup bowls and warmed the stew in the oven!
- Leftover turkey, cut into cubes or small pieces
- 5-7 cranberries per bowl, frozen or fresh if you have ‘em
- frozen corn, spoonful per bowl
Combine the above ingredients into a bowl. Make sure there’s more turkey than corn or cranberries.
- croutons or bread cut to fit the top of the bowl
- turkey or beef gravy, drizzled on top
Put the lid on the bowls and warm in the oven at about 300 F until warmed through, 20-30 minutes. Add cheese to the top and broil for a few minutes if you like! (This recipe was my own creation.)
First 2 recipes come from the Joy of Cooking. 
Welcome to my kitchen! September 23, 2008
Posted by Teresa in : Dessert , add a commentWelcome to Teresa’s Kitchen, the blog that cleverly disguises my recipe database. it’s searchable, taggable, so what more could you want! Feel free to browse and add comments if you try a recipe and enjoyed it!
Cinnamon buns
This recipe comes from my sister – what great buns she makes! The full recipe takes about 3 hours to make, and makes about 48 buns!! And you’ll need all the counter space you’ve got! Half recipe takes about 2 hours to make, and still makes a lot. Half recipe amounts are in [square brackets].
- 1/2 cup sugar [1/4]
- 3 cups warm water (not too hot!) [1+1/2]
- 2 packages (8 g each) of active dry yeast [1]
Mix the above together. Let stand for 10 minutes. Then stir it and mix in these ingredients:
- 2 lg eggs [1]
- 1/2 cup oil [1/4]
- 1 tsp. salt [1/2]
- 9 cups all-purpose flour (although “best for bread” flour is even better). It is best to start with 8 cups and see how thick it gets. You can use the last cup for putting on the bread board while rolling. [4 cups]
Knead 5-8 minutes till smooth. Divide into 4 parts. Roll out. If you just want to make regular dinner buns, bread, etc, stop now and make buns and bake.
Filling:
- 1/2 cup butter [1/4]
- 1 cup sugar [1/2]
- 1 Tbsp. cinnamon [1/2]
I find it helpful to make sure butter is soft, and to make a little more than the recipe says!
Roll dough out, spread filling on, roll dough up and cut into slices (no less than 1″ thick). Put into pans and let them rise, covered with a tea towel, light or oven on for a little heat. Leave 1 hour, or til doubled in size. Bake in oven at 375°F for 20 minutes. Watch them closely at the end to make sure they don’t burn. They could burn in metal pans and not in glass pans.
For sticky buns:
- 1+1/3 cup brown sugar [2/3]
- 1 cup butter [1/2]
- 1+1/2 Tbsp. corn syrup [3/4]
- 1 Tbsp. cinnamon [1/2]
- pecans (optional)
Combine in a pot. Boil mix for 30 seconds. Put in the bottom of the pan before putting buns in. Only cook buns at 350°F for 25-30 minutes (20 min in metal pans).
Icing:
- 1+1/2 icing sugar [3/4]
- 1/4 cup butter [1/8, or 2 Tbsp]
- 3 Tbsp. milk (or more to make thinner) [1+1/2]
- 1/2 tsp. vanilla [1/4]
I’ve never made the icing, but if you like that sort of thing, knock yourself out! Combine with a mixer, or maybe a blender. Try not to splatter the whole kitchen in sugary goodness. Drizzle over buns while they cool.
