My Quick Dinner Recipes » Dessert

Halloween Party Toffee Apples

admin — Fri, 01 Oct 2010 16:35:00 +0000

Serves 6

Ingredients:
6 sweet apples
8 oz white sugar
4 oz water
1 oz butter
2 tbsp maple syrup
4 tbsp mixed nuts, finely chopped
6 wooden skewers

Instructions:
Place the sugar and the water in a pan over low heat and heat until the sugar is dissolved. Stir in the butter and maple syrup and bring to a boil. Boil until the mixture becomes syrupy and thick. Remove the pan from the heat and add the nuts. Mix gently. Pierce the apples halfway through with the wooden skewers at the stalk end. Dip each apple carefully into the toffee until well coated. Place onto a lined baking tray until the toffee has hardened.

Enjoy!

Five Home-Made Jam and Chutney Recipes

admin — Tue, 28 Sep 2010 16:38:00 +0000

Granted, jam and chutney making are NOT quick cooking methods!

However, making jams and chutney at home is a rewarding process. Jams and chutneys can be made then canned or frozen for future use, yielding you a long shelf-life of use. You can use almost any ingredients that tickle your taste buds to create some yummy recipes.

Here are a few recipes from the web to start you off. Save them for a long weekend, when you have extra time on your hands.

Strawberry Jam

* 2 qts. strawberries
* 1 package pectin
* 7 cups sugar

Wash and take the tops off the berries. Crush the berries, one layer at a time. Measure 4 1/2 cups berries and put them in a pan. Add pectin and place over high heat. Stir until mixture comes to a rolling boil. Add the sugar and return to the boil. Boil hard one more minute, stirring constantly. Let set for 5 minutes and remove foam from top.

Ladle into hot, sterilized jars. Process in a hot water bath for 10 minutes.

Yield: 4 pints

Banana Nut Bread Jam

* 10 ripe bananas, pureed (you need 3 cups)
* 1 tablespoon lemon juice
* 4 cups granulated sugar
* 1/2 cup brown sugar
* 1 1/2 cups toasted walnuts, minced
* 1 box pectin
* 1 teaspoon cinnamon
* 1/2 teaspoon nutmeg, optional

Mix bananas, walnuts, lemon juice and powdered pectin in large kettle. Stir while bringing to a full rolling boil. All at once add sugars. Stirring continuously, heat until full rolling boil. Continue to heat 1 minute. Fill jars to 1/4 inch of top seat with two-part lid and ring. Put in a boiling water bath for 10 minutes. Makes about 3 pints.

Mango Chutney

* 6 large mangoes
* 6 garlic cloves chopped
* 2 cups sugar
* 2 apples peeled and chopped
* 12 oz. golden raisins
* 1 teaspoon mustard seeds
* 1 teaspoon fresh ginger finely chopped
* 2 cups wine vinegar
* 6 red chillies finely chopped

Add everything but the mangoes to the pan. Bring to a boil over medium heat. Stir until sugar dissolves. Peel and take the seed out of the mangoes. Slice the mangoes. Add the sliced mangoes to the pan and cook for about 30 minutes or until thick.

Ladle into hot, sterilized jars. Process for 10 minutes in a hot water bath.

Apple Chutney

* 3 lbs. apples finely chopped
* 1 lb. onions finely chopped
* 1 1/2 cups sugar
* 1/2 cup water
* 2 teaspoons fresh ginger grated
* 1 teaspoon cinnamon
* 3 red chillies
* 1 1/2 cups vinegar

Combine all the ingredients and bring to a boil. Simmer until mixture thickens, about 1 1/2 hours. Remove chillies. Ladle into hot, sterilized jars. Process in a hot water bath for 10 minutes.

Spicy Blueberry Jam

* 2 pints blueberries
* 1/2 cups red wine vinegar
* 3 cups sugar
* 1/4 teaspoon each of nutmeg, cinnamon and mace
* 1/8 teaspoon cloves

Wash and stem the berries. Place with the vinegar in a four-quart saucepan over medium heat. When juice starts to form, increase heat slightly, and stir often until mixture boils. Boil steadily about 10 minutes, stirring frequently to prevent sticking.

Remove from heat and measure. You should have about 3 3/4 cups. If necessary, add water to fill to 4-cup mark. Return mixture to pan.

Combine sugar and spices in a bowl. Bring fruit mixture to a boil over medium heat. Add sugar and spices all at once, and stir until jam boils again. Adjust heat so jam boils steadily for 5 to 15 minutes, stirring to prevent sticking. When it’s done, remove from heat and ladle into hot, sterilized jars. Label and store a week or so for flavors to mellow.

Makes about 5 cups.

Making jams and chutneys at home is a simple process. This article provides you with five recipes to start off with. Each of these recipes came from various websites and there are many more free recipes to be found. These recipes can be doubled or cut in half, depending upon your preference. All of these recipes and almost all of the jam and chutney recipes out there instruct you to can them for future use. Enjoy the recipes and let your creativity flow in creating your own.

Halloween Popcorn Party Mix

admin — Fri, 24 Sep 2010 16:37:00 +0000

Ingredients:
10 cups popped popcorn
1 cup raisins
14 oz salted peanuts
16 oz plain M & M

Spooky Marshmallow Eyeballs

admin — Tue, 14 Sep 2010 16:34:00 +0000

Makes 20

Ingredients:
20 marshmallows
20 cranberries
Red and blue icing pens

Instructions:
Push one cranberry into the centre of each marshmallow. Draw bloodshot lines with the icing pens all over the marshmallow. Set aside to dry and serve as a spooky snack.

How to Preserve Your Late Summer Fruits

admin — Wed, 08 Sep 2010 16:44:00 +0000

You have worked all spring and summer long to grow your garden with great success. You discover that you cannot possibly use all of the fruits that have sprung up in your garden. No problem – preserve them for future use. You can use different methods to preserve your fruits such as canning, freezing and drying. You can even use a simple recipe and create your own jams, preserves or butters to further indulge in. Best of all, by preserving your fruit you are ensuring that you are not letting all of the labor you put into your garden go to waste.

Freezing

The easiest way to preserve your fruit is to freeze it and store it for later use. How to freeze your fruit depends on the type of fruit. For berries, drain the berries in a colander for about 30 minutes then lie them on a cookie sheet and stick in the freezer overnight. You can take the berries out the next day and bag them when they are completely frozen.

Melons should be cut out of the rinds and sprinkled with sugar before freezing. The sugar helps to preserve the flavor of the melons. All fruit needs to be placed in a freezer bag or freezer safe container and marked with the date of freeze. Frozen fruit can be kept in the freezer for up to one year.

Canning

Canning is another great way to preserve your fruit. Pick the fruit when it is at its ripest for canning methods. Cut the fruit up and place into canning jars. You do not have to use sugar to sweeten the fruit, but like when freezing melons, using a simple syrup will help keep your canned fruit

Healthy Apple Desserts

admin — Tue, 07 Sep 2010 16:32:00 +0000

So many apple desserts involve large amounts of sugar, butter, shortening, or white flour – or all four of these! It’s really too bad, since naturally-sweet apples make excellent, healthy desserts without all of the added ingredients. Here are some recipes for healthy apple desserts that everyone in the family can enjoy.

1. Jellied Apple Squares

This natural dessert is great for kids, and adults who want a dessert that is refreshing and easy on the digestion. It uses agar-agar, a healthy, seaweed-based jelling agent that acts like gelatin. It is available in some grocery stores and most health food stores.

Ingredients:

* 3 medium apples, sliced into thin slices. Peeling is optional
* 2 cups water
* 2 cups unsweetened apple juice
* 1/4 cup + 2 tablespoons agar-agar flakes
* Pinch of salt

Bring all ingredients except the salt to a boil. Reduce heat to low and simmer gently, stirring occasionally, for just under 3 minutes. Pour into a jell-o mold or dish and refrigerate until firm. This will take about an hour. When firm, cut into squares or remove from the mold and slice.

2. Nutty Apple Crunch

With their good fats, nuts are a healthful addition to this apple dessert. Arrowroot is a natural thickening agent that is a healthy substitute for cornstarch.

Ingredients:

* 1 dozen medium apples, skins optional
* 2 tablespoons arrowroot starch
* 1 cup rolled oats
* 1/2 cup walnuts
* 1/4 cup each almonds and hazelnuts (filberts)
* 2 tablespoons brown rice syrup or honey
* Pinch of salt

Slice apples and add salt and arrowroot; mix well and place in baking dish. Pan-roast the oats in a dry skillet over medium heat until golden brown. Stir constantly. Roast the nuts the same way if they are not already roasted. Chop nuts and add them to the roasted oats. Mix in the brown rice syrup or honey with your hands, and sprinkle this mixture over the apples in the baking dish. Cover and bake at 375 degrees for 25 minutes, then remove the cover and bake for 5 to 10 minutes more.

3. Apple Pie

A healthy apple pie starts with a healthy pie crust (yes, there is such a thing). Here is how to make the dough for two pie crusts.

Ingredients:

* 4 cups whole wheat pastry flour
* 1/4 teaspoon salt
* 2 tablespoons – 1/4 cup corn oil
* 3/4 – 1 cup very cold water

Mix flour and salt, then add the oil and mix it with your hands, rubbing it between your fingers and palms to coat all the flour. Then add the water gradually until it forms a dough that is not too sticky. Knead the dough into a ball and let it rest for a few minutes. Then divide it in half and use one part for the bottom crust and the other part for the top.

Apple filling:

* 10 or 12 medium apples, sliced. Peeling is optional
* 1/2 cup honey or brown rice syrup
* 1-2 tablespoons arrowroot powder
* 1/2 teaspoon cinnamon

Mix all of these ingredients together and pour into the pie shell. Cover with the top crust, crimp and seal. Vent the top by cutting 4 small slits in the dough. Bake at 375 degrees for half an hour.

Cornflake Crisp Cakes

admin — Mon, 14 Jun 2010 15:08:00 +0000

Ingredients:

1 x 4oz bar of plain chocolate
2 tbsp golden syrup
4 oz cornflakes
1 oz desiccated coconut
2 oz margarine
Paper muffin cases

Instructions:

Place margarine, syrup and chocolate in a bowl over a saucepan of boiling water and melt. Once melted, add the coconut and cornflakes and stir.

Spoon mixture into paper muffin cases and refrigerate until set for at least one hour.

Enjoy!

Delicious Mother’s Day Dessert Ideas for Kids

admin — Mon, 03 May 2010 15:08:00 +0000

Moms love to receive special, handmade desserts from their kids. And you don’t have to be an expert to make something special and beautiful! Help your kids give their mom a sweet treat for Mother’s Day with some of these ideas. And remember, it’s Mother’s Day, so clean up the kitchen when you’re finished!

Cookies

Decorating cookies can be a lot of fun. Using any sugar cookie recipe or mix, kids can decorate the cookies with icing and candy sprinkles. They can make flower designs on each cookie and use skewers to make a bouquet, or bake one large cookie for the flower center and surround it with smaller, colorful cookies for the petals. Another idea is to use frosting or candies to make a letter on each cookie to spell out “HAPPY MOTHER’S DAY.”

Cupcakes

Like cookies, frosted cupcakes can be topped with letters, flower designs, candies, and so forth. Cupcakes can also be arranged in decorative patterns, including stacks and tiers. Get creative – the kids might even like to make Mom a cupcake caterpillar! Use green icing (you can add green food coloring to white store-bought icing) and let the kids make the caterpillar as long as they like. Use icing and candies to decorate the body and make the face, and licorice to make antennae and legs.

Chocolate Roses

Using bamboo skewers, strawberries, and chocolate, you can make Mom an edible bouquet. Simply melt down semi-sweet chocolate chips in a double boiler. Let the chocolate cool a bit until it is still liquid but not hot. Have the kids dip the tops of whole strawberries (leave the leaves on) into the chocolate, one at a time, and lay them on a waxed paper-covered cookie sheet.

Put the sheet in the refrigerator for the chocolate to harden. Then, skewer the leaf end of each strawberry and let the kids arrange the “roses” in a pretty vase or jar. Older kids or an adult can cut the skewers into different lengths using kitchen shears to vary the height.

For a creative “dirt” effect, crush chocolate cookies in the blender or plastic zip top bag. Fill the jar or vase with the chocolate “dirt” and stick the skewers into it.

Dress Up Store-bought Confections

So you don’t have time to bake. Don’t worry – you can still make a creative confection using cakes or cookies from the store. Try these ideas.

* Kids can use a store-bought angel food cake to make a creative dessert for Mom. An adult can cut the cake in half to make two layers, and the kids can fill the middle with whipped cream and strawberries. Put the top layer on and the kids can top it with more whipped cream and berries. Finish by sprinkling with mini chocolate chips.

* Twinkie Tower (yes, Twinkies – although you can do this tower effect with many different store-bought cakes). Unwrap and arrange these little sponge cakes on a plate in a circle pointing outward, like the spokes of a wheel. Do a smaller circle on top, laying the Twinkies on the gaps between the cakes on the bottom.

Make each subsequent circle smaller so that the tower will taper as it goes up. When you finish, stud the cake with edible flowers, candies, dollops of whipped cream, cherries, strawberries, etc.

Cranberry and Chocolate Drops

admin — Sat, 27 Mar 2010 15:15:48 +0000

Ingredients:

1 package (6 oz) chocolate chips
1/2 cup sweetened condensed milk
1 cup finely crushed graham wafers
1/2 cup mixed nuts, chopped
1/4 tsp vanilla
1/4 cup cranberries

Instructions:

Place chocolate chips in a pot over boiling water and stir until partly melted. Remove from heat and stir constantly until fully melted. Stir in remaining ingredients and mix well. Drop from a teaspoon onto waxed paper. Set aside until cool and firm.

Enjoy!

Shamrock Cookies

admin — Sat, 06 Mar 2010 15:05:18 +0000

Ingredients:

1/2 cup shortening
1/2 cup butter or margarine
2 cups sugar
3 eggs, beaten
1/2 tsp salt
5 cups flour
1/4 cup milk
1 tsp vanilla

Instructions:

Preheat your oven to 350 F.

Mix shortening and sugar until creamy using an electric mixer. Add the eggs and combine well. Stir in milk, vanilla and salt. Then carefully mix in the flour. Work the dough with your hands for a minute.

Flour a rolling pin and roll out the dough to about 1/8 inch thick. Use more flour if needed if dough sticks to your rolling pin.

With a shamrock cookie cutter, cut out the cookies and place them on a greased baking sheet. Bake in the oven for about 10 minutes or until the cookies turn golden brown.

Ice with green icing (see recipe below) and serve at your St Patrick’s Day Party.

Shamrock Cookies Icing

Ingredients:

3 cups powdered sugar
1/2 tsp vanilla
10 drops green food coloring
1/4 cup margarine
5 tbsp milk
1/4 tsp salt

Instructions:

Place the powdered sugar into a large mixing bowl. With a mixing spoon, work the margarine into the sugar, then add salt and vanilla. Stir in the milk slowly while stirring continuously. The icing should be soft and smooth. Add the food coloring, combine well and spread onto your shamrock cookies.