Banana Creme Brûlée

If you have ever been on a cruise...you know that the food is quite special! Last year we cruised the Caribbean...and I came home with the Royal Caribbean International Cookbook...which happens to contain recipes for many of the delicious dishes I sampled on board. One of my favorite desserts was Bailey's Banana Creme Brûlée. The recipe I am sharing here today is not exactly as printed in the cookbook...but a somewhat more simplified version. I discovered that it doesn't need double boilers and strainers after all!


Creme Brûlée

• 4 egg yolks
• 1/2 cup white sugar
• 2 1/2 Tablespoons of Bailey's Irish Cream
• 2 cups whipping cream
• 1/4 cup brown sugar

Method:

1. Beat egg yolks and sugar until lemon coloured.
2. In a heavy saucepan heat cream to scalding (just under a boil) over medium heat.
3. Stir in Bailey's Irish Cream.
4. Add hot cream mixture slowly to egg mixture stirring continually.
5. Divide custard into individual brulee dishes or ramekins. (Fills six 7 oz. ramekins.)
6. Set filled brulee dishes in a large deep-sided baking dish.
7. Add enough water to reach halfway up the brulee dishes.
8. Bake for 40 minutes at 325 degrees Fahrenheit...until set but still trembly.
9. Remove from pan and cool. Chill for several hours.
10. Several hours before serving, sprinkle 1 Tablespoon brown sugar over each cup.
11. Broil 6-8 inches from heat until sugar is caramelized....it will turn brown and bubble.
12. Watch very carefully.
13. Let stand 15 minutes; then chill again until serving time.
14. Top with caramelized bananas (below) and a spoon of whipped cream.
15. Serves six.

Caramelized Bananas

• 2 tablespoons butter
• 1/4 cup brown sugar
• 1/4 cup sour cream
• 2 bananas, sliced

Method:

1. Melt butter and sugar in skillet over medium heat.
2. Add sour cream and whisk until smooth.
3. Add banana slices and caramelize for about two minutes.

The Bailey's Irish Cream gives it a wonderful flavour, but you can substitute 1 teaspoon vanilla if you prefer. You can also omit the banana topping and instead top with whipped cream and toasted hazelnuts. It's actually quite simple to make...and most delicious with the crunchy brown crust. If you are looking for a special dessert...you might want to give this a try!

January Skiers Soup

I think it was the name that appealed to me originally...though I wasn't much of a skier, I could could cook soup. The recipe came from a church cookbook published in 1985...put out by the gals from the Kelowna Mennonite Brethren Church...and given to me by my sister-in-law way back then. It is basically a hamburger soup...and was submitted by Gloria H. Over the years I have cooked it often...and changed it up a little. It's a hearty winter soup...combined with some fresh bread it makes a great meal after a day on the slopes...or anywhere, for that matter. January is officially soup month...so here's a recipe you might want to try.

January Skiers Soup

• 1 pound ground beef
• 6 cups water
• 3 sliced onions
• 3 large carrots, sliced
• 3 medium potatoes, diced
• 3 stalks celery, sliced
• 1 can tomato soup
• 1 large can diced tomatoes (28 oz.)
• 2 cups sliced cabbage (optional)
• 1/4 cup rice
• 1/2 tsp. oregano
• 1/2 teaspoon sweet basil
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• dash of cayenne pepper (just to add a wee zip)

Method:

1. Brown ground beef in heavy pot...with 1 tablespoon oil. Use a potato masher to stir while browning...it's great for crumbling the beef.


2. Add remaining ingredients except rice and seasonings, and bring to a boil.


3. Add rice and seasonings.


4. Cover and simmer for 1 hour.


5. Serve with a dollop of sour cream...and fresh bread.

Enjoy!

Sundried Tomato Pesto Torte

This recipe came from a professional caterer...and has become a favorite in my kitchen. It is easy to make, very tasty, and serves up nicely.

  Ingredients:

• 1-250 gram package cream cheese
• 1 1/2 teaspoon Club House Garlic and Red Pepper Seasoning (or your favorite brand)
• 2 Tablespoons parmesan cheese
• 1/3 cup chopped sundried tomatoes (oil-packed, rinsed and drained)
• 1/4 cup homemade or store bought pesto

Method:

1. Beat Cream cheese until soft; add seasonings and parmesan cheese. Set aside.
2. Spray a small round bowl (about 2 cup size) with Pam, and line with plastic wrap, making sure edges overhang.
3. Place 1/3 cream cheese mixture in bottom of bowl...pressing to form to bowl.
4. Top with pesto.
5. Spread another 1/3 cream cheese mixture over pesto...smoothing as much as possible.
6. Spread with chopped sundried tomatoes.
7. Top with remaining cream cheese, smoothing surface and pressing down gently.
8. Cover with plastic wrap and refrigerate overnight.

To serve:

1. Remove top plastic wrap and place bowl upside down on serving plate.
2. Remove bowl...holding firmly to remaining plastic wrap.
3. Remove remaining plastic wrap.
4. Serve with crackers or bread.

Cheese Fondue

We have enjoyed cheese fondue with our Swiss friends on many occasions...and find it is a wonderful camping dish or a treat to enjoy with friends around the table on a winter evening. This is a recipe that came from a 'Taste of Home' collection at one time. Make a meal of it by dipping raw vegetable pieces and cooked chicken strips as well as the usual cubes of bread.

• 3/4 cup apple juice
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded Swiss cheese
• 1 tablespoon cornstarch
• 1/8 teaspoon pepper
• pinch of nutmeg
• 1 clove garlic, peeled
• 1 loaf of fresh French bread, cubed

Directions:

1. Rub inside of large saucepan with the clove of garlic.
2. Bring the apple juice to a boil over medium heat...then reduce to low heat.
3. Toss the cheeses with the cornstarch, pepper and nutmeg...stir into the juice.
4. Cook and stir constantly for 3-4 minutes...or until cheese is melted.
5. Transfer to a fondue pot to keep warm.
6. Serve with cubed bread for dipping.

Crockpot Stuffing

My sister-in-law always cooks her stuffing in the crockpot...and shared her recipe with me. I used it a few times...and then combined it with the simple Betty Crocker original recipe that I have been making for decades...and have found it to be a great way to make extra stuffing for a large crowd. The steam keeps the stuffing nice and moist...and it stays piping hot until serving time.


Ingredients:

• 1 loaf of firm white bread, cut into 3/4 inch cubes (or 9 cups of cubes)
• 1/2 cup butter
• 1 cup chopped onions
• 1 cup chopped celery
• 2 1/2 teaspoons poultry seasoning (or 1 1/2 teaspoons sage and 1 teaspoon thyme)
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup chicken broth (add more if you prefer a very moist stuffing)

Directions:

1. Melt butter in a skillet over medium heat. Cook onion and celery until veggies soften...stirring frequently.
2. In large mixing bowl, combine bread cubes, seasonings and onion mixture. Add enough broth to moisten. Transfer to slow cooker and cover.
3. Cook on high for 1 hour. Reduce heat to low and cook for about 4 hours.
   

Notes:

• I double the recipe...stuff the turkey and cook the remaining stuffing in the crockpot. When it is time to carve the turkey...add turkey stuffing to crockpot, combine well and keep piping hot until dinner time.
  

Outrageous Oatmeal Cookies

Raisin oatmeal cookies have always been a favorite around here...and this version using Starbuck's recipe is a keeper. We enjoyed them at Starbucks on our recent roadtrip...and discovered that the recipe was free for the taking. They are large...soft and chewy...and combine two kinds of raisins, dried cranberries and oatmeal.

Ingredients:

• 1/2 cup butter, at room temperature
• 1 cup dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 3 cups old fashioned oats (not quick cooking)
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 teaspoons vanilla
• 1/2 cup dark raisins
• 1/2 cup golden raisins
• 1/2 cup dried cranberries
• 1/3 cup dark raisins, for topping
• 1/3 cup golden raisins, for topping

Directions:

1. Preheat oven to 350°F.
2. Beat butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined.
3. Gradually add flour, baking powder, baking soda, cinnamon, salt and oats.
4. Add raisins and cranberries.
5. Combine raisins for topping in separate bowl and set aside.
6. Drop dough by rounded tablespoons (or use ice-cream scoop), 2 inches apart on lightly greased baking sheets.
7. Place 1 mounded teaspoon of raisins on top of each cookie.
8. Bake about 12 minutes, until cookies are golden brown, but still soft. Cool on sheets before serving.
9. Makes about 3 dozen large, chewy cookies.

Pour yourself a good cup of coffee and enjoy!

Peppernuts

Peppernuts are a traditional Mennonite Christmas cookie....crispy, spicy and usually anise flavoured. It seems everyone's grandma had a slightly different version...but they are a tiny nut-sized cookie...and often have black pepper listed among the ingredients. The baking of peppernuts is one tradition that is worth continuing. And...let me warn you...they are addictive!

Peppernuts 

• 1 cup / 250 ml butter
• 1 cup / 250 ml brown sugar
• 2 eggs
• 1 cup / 250 ml syrup
• 1/2 cup / 125 buttermilk
• 2 tsp. / 10 ml baking soda
• 1/2 tsp. / 2ml cloves
• 1/2 tsp. / 2 ml cinnamon
• 1/2 tsp. / 2 ml ginger
• 1/2 tsp. / 2 ml nutmeg
• 1/4 tsp. / 1 ml black pepper
• 1/2 tsp. / 2 ml ground anise
• 5 1/2 cups flour, divided

1.  Cream margarine and brown sugar; add eggs & mix well.
2. Add syrup and buttermilk to which the baking soda has been added. (* Roger's Golden syrup is my syrup of choice, but I think it's a Canadian syrup.)
3. Mix together 4 1/2 cups / 1 L flour and all the spices; then add to butter mixture.
4. Continue adding flour until a soft, workable dough is formed.
5. Refrigerate dough.
6. When cold, roll dough into 1/2 inch ropes...place on cookie sheet and chill or freeze until ready to bake.
7. With a sharp knife, cut rope into 1/3 inch slices and place on cookie sheets.
8. Bake at 350 degrees for about 8 minutes.