I have 2 great shortbread cookie recipes, one is my standard make-ahead recipe that I can mix up in November and bake in December. I’ve used this recipe for years and it’s my favourite because you do all the work ahead of time, and can just take the pre-made cookies out of the freezer and bake up a batch any time you want. (The frozen cookies keep in the deepfreeze up to 2 months.)
I hate to see anything go to waste, so I’ve convinced the grandkids to use electric lights in their Jack-o-lanterns instead of candles (which leave the inside of the pumpkin black (and smelly). My eldest grandson told me that he got a string of outdoor LED Christmas lights which he intends on using with the pumpkins they carve this year. He’ll make a hole in the back of each pumpkin and arrange them on the steps with the lights inside each one to make them glow. That way, after halloween is over, they can bring me their pumpkins and I can make them into Pumpkin Puree to freeze for using in pies and soup later. Here are the recipes for making the puree, pumpkin pie and my favourite, pumpkin soup.
I am surprised that you can’t find a recipe for this easy way to have fresh bread anymore in modern cookbooks. It used to be a staple for just about every kitchen. My recipe comes from my old Better Homes and Gardens cookbook which belonged to my mother. I think it was printed sometime in the 1940’s.
At turkey time, the stuffing bowl always seemed to be the first to be emptied at the dinner table even though I’d stuff the bird in every possible place. Not only that, but the kids always fought for the crispy parts of the stuffing that baked on the outside of the bird.
Someone one sent me this email the other day. It must hit home with a lot of people because I’ve had this email come in a few times. It makes me laugh every time I get it because it's so true so I’m going to share it. Although the email didn’t say who it was by, I did a little internet search and found out that it was written by Jim Knowles, editor of the San Leandro Times in California in his column of Jan. 6, 2011.
Someone asked me for this recipe recently and I’d forgotten what a good bulk cooking dish that this is for the freezer. I originally got it years ago from a good friend of mine, Donna, who also happens to be a terrific cook.
Mac and I attended the wedding of a dear friend’s granddaughter recently. The wedding meal was a smorgasbord of hearty Ukrainian food like kobasa (garlic sausage), holubtsi (cabbage rolls) perogies (potato dumplings), and my favourite, nachynka (baked cornmeal). Corinne and I grew up together in a small farming community that was populated with mostly Ukrainian and Russian immigrant families, so I was exposed to a lot of that kind of cooking as a child.