Walnut Cranberry Whiskey Tart

by Everchanging Gardener

in Pies & Tarts

“Tangy, sweet and rich. A small piece will do. It is also a bright and colourful pie which looks great for holiday entertaining. ”

INGREDIENTS
  • 1 pie crust
  • 3 eggs, slightly beaten
  • 2/3 cup sugar
  • 3/4 cup corn syrup
  • 1/4 cup bourbon whiskey
  • 1 1/2 cups chopped walnuts
  • 3/4 cup coarsely chopped fresh cranberries
  • 1/2 cup whipping cream
DIRECTIONS
  1. Preheat oven to 450F.
  2. Place pie crust in 10 inch tart pan with removable bottom or 9 inch pie pan.
  3. Bake pie crust for 5 to 7 minutes or until crust begins to brown. Remove from oven.
  4. Reduce heat to 350F.
  5. In large bowl, combine eggs, suar, corn syrup and whiskey; beat until well blended.
  6. Stir in walnuts and cranberries. Pour into partially baked crust.
  7. Bake for 35 to 45 minutes or until edges are puffed and center is soft set. Lightly cover edges during last 10 minutes of baking if necessary.
  8. Cool 30 minutes.
  9. Serve warm or cool with whipped cream.

Yield: 10 servings

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Pumpkin Pie

by Everchanging Gardener

in Pies & Tarts

“This is the pumpkin pie recipe from the back of the E.D. Smith’s canned pumpkin. I never use any other recipe as this one is no fail. ”

INGREDIENTS
  • 2 pie crusts
  • 4 eggs
  • 1 28 ounce (796ml) can pumpkin
  • 2 cups brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 1/2 cup (350ml) evaporated milk
DIRECTIONS
  1. Preheat oven to 425F.
  2. Beat eggs lightly. Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt; stir until well combined.
  3. Blend in milk. Pour into pie shells.
  4. Bake at 425F for 15 minutes. Reduce oven to 350F and bake for 30 to 35 minutes until center is set.
  5. Cool on wire racks.

This pie freezes well so you can freeze the second pie.

Yield: 10 servings

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Pecan Pie

by Everchanging Gardener

in Pies & Tarts

“Loaded with pecans, this is my husbands favourite pie.”

INGREDIENTS
  • 3 eggs
  • 1 cup corn syrup
  • 2/3 cup sugar
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla
  • 1 3/4 cup pecan halves
  • 1 pie shell
DIRECTIONS
  1. Preheat oven to 350F.
  2. Beat eggs until frothy. Stir in syrup, sugar, butter and vanilla. Stir well.
  3. Stir in pecans (or just place pecans in the bottom of pie shell).
  4. Pour filling in pie shell. Put foil around edges.
  5. Bake for 25 minutes. Remove foil and bake another 20 to 25 minutes.

Maple-Pecan Pie: substitute maple syrup for 1/2 of the corn syrup.

Coconut-Oatmeal Pie: substitute 3/4 cup coconut and 1/4 cup quick oats for pecans.

Yield: 10 servings

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Banana Caramel Tarts

by Everchanging Gardener

in Pies & Tarts

“A banana and caramel treat we always have over the holidays although the ingredients can be made ahead and ready for unexpected guests. The caramel keeps in the refrigerator for months in the can covered with plastic wrap. Bake the tart shells ahead and keep them in an airtight container in the freezer. Now all you need to get are the bananas and whipped cream.”

INGREDIENTS
  • 1 can eagle brand sweetened, condensed milk
  • 1 banana
  • small sweet tart shells
  • whipped cream.
DIRECTIONS
  1. Place can of milk in a large, deep pan. You want the pan to be at least twice the depth of the can. Fill with water so water is well over top of can.
  2. Boil can for 2 hours, watching constantly, and refilling with water. Be sure water level NEVER falls below the top of the can.
  3. Remove and cool.
  4. Remove lid from can and it will now contain caramel.Tarts.
  5. Cook tart shells according to directions for unfilled tarts and cool.
  6. Filled cooled shells with sliced and quartered pieces of banana. Top with tablespoon of caramel, spread over bananas so they do not brown.
  7. Just before serving, top with whipped cream.

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Zucchini Muffins or Zucchini Loaf

by Everchanging Gardener

in Muffins, Quick Bread

“Moist and spiced zucchini muffins or zucchini loaves are a great way to use those oversided and extra zucchini from the garden.”

INGREDIENTS
  • 2 cups whole wheat flour
  • 2 cups white flour
  • 2 tablespoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • 1 1/2 cups packed brown sugar
  • 1 cup vegetable oil
  • 1 cup milk
  • 4 teaspoons vanilla
  • 3 cups grated zucchini (unpeeled)
  • 1 cup chopped walnuts (see note)
  • TOPPING
  • 1/4 cup brown sugar
  • 3 tablespoons flour
  • 1 tablespoon butter
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
DIRECTIONS
  1. Preheat oven to 350F. Lightly grease or line muffin tins or 2 loaf pans.
  2. Mix topping ingredients until crumbly and set aside.
  3. Mix flour, baking powder, cinnamon, salt, and nutmeg in large bowl. Set aside.
  4. Whisk together in large bowl eggs and sugar. Add oil, milk and vanilla. Stir in zucchin and walnuts.
  5. Add to flour mix and stir until just combined.
  6. Divide better among muffin cups. Top with crumble topping before baking.
  7. Bake 25 to 30 minutes until a toothpick inserted in muffins comes out clean.
  8. Let cool for 2 or 3 minutes and remove to rack to cool fully.
NOTE

I usually make 12 muffins without nuts and one loaf with nuts. Mix all ingredients except nuts. Fill muffin tins. Add ONE HALF of nuts to remaining batter and fill loaf pan. Top both with crumble topping. Loaf takes about 1 hour to bake.

Zucchini loaf freezes very well. Cover in seran after it has fully cooled then place in large plastic bag. Remove from bag and remove seran to thaw so topping does not get overly soggy.

Yield: 24 large muffins or 12 muffins and one loaf or 2 loaves

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Mango Banana Muffins

by Everchanging Gardener

in Muffins

“The urge to bake hit late one evening and a peek in the freezer netted some frozen mango and a ripe banana. So that night we enjoyed Mango Banana muffins.”

INGREDIENTS
  • 1 cup white flour
  • 1 cup whole wheat flour
  • 1 cup sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 3 eggs, lighty beaten
  • 3/4 cup vegetable oil
  • 1 tablespoon lime juice
  • 2 cups ripe mangos, cut small and partially mashed
  • 1 medium ripe banana, mashed
DIRECTIONS
  1. In large bowl, combine flours, sugar, baking soda, cinnamon and salt.
  2. In separate bowl, combine eggs, oil, lime juice. Mix into dry ingredients.
  3. Add mango and banana.
  4. Sppon into paper-lined muffin cups, filling two-thirds full.
  5. Bake at 350F for 20 minutes. Cool ffor 5 minutes on wire racks.
FREEZING

Frozen mango works well in the recipe. If you like add some raisins (1/2 cup) and chopped walnuts (1/2 cup).

Yield: 24 muffins

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Carrot Muffins

by Everchanging Gardener

in Muffins

“Fresh carrots and nuts in a super moist, and spicy, Carrot Muffin. For school lunches, I often make bite-sized mini-muffins. Reduce the baking time to 8-10 minutes.”

INGREDIENTS
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 2 large eggs
  • 3/4 cup sugar
  • 1 1/2 cups packed finely shredded carrots
  • 1/4 cup orange juice
  • 5 tablespoons vegetable oil
  • 1/2 cup golden raisins (optional)
  • 1/2 cup chopped walnuts or pecans (optional)
DIRECTIONS
  1. Preheat oven to 400F. Lightly grease or line muffin tins.
  2. Mix flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves and allspice. Set aside.
  3. Whisk together in large bowl 2 eggs and sugar. Add shredded carrots, orange juice and vegetable oil, raisins and nuts.
  4. Add flour mix and stir until just combined.
  5. Divide better among muffin cups. Bake 15 to 18 minutes until a toothpick inserted in muffins comes out clean.
  6. Let cool for 2 or 3 minutes and remove to rack to cool fully.
FREEZING

These muffins freeze extremely well. Bite-size muffins can be put in lunches frozen and will thaw by lunch time.

Yield: 12 large muffins, 24 mini muffins

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Crumble Top Blueberry Muffins

by Everchanging Gardener

in Muffins

“The crunchy topping and generous amount of blueberries make these muffins a real treat. Substitute raspberries for blueberries when you want a change.”

INGREDIENTS
  • 3 cups flour
  • 1 1/2 cups sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2/3 cup vegetable oil
  • 2 eggs
  • 2/3 cup milk
  • 2 cups + blueberries (one pint basket)
  • TOPPING
  • 6 tablespoons white sugar
  • 1/4 cup flour
  • 3 tablespoons butter
  • 1 teaspoons ground cinnamon
DIRECTIONS
  1. Preheat oven to 400F. Lightly grease or line muffin tins.
  2. Mix topping ingredients until crumbly and set aside.
  3. Combine flour, sugar, salt and baking powder in large bowl.
  4. In small bowl, whisk together oil, egg and milk.
  5. Add oil mixture to dry ingredients (dough will be on dry side). Fold in blueberries.
  6. Fill muffin tins and sprinkle tops with crumble topping (cover about 2/3 of each top) before baking.
  7. Bake 20-25 minutes.

Yield: 24 muffins

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Pork Tenderloin With Maple Syrup

by Everchanging Gardener

in Pork

“Recipe adapted from Great Moments In Cooking. Serve with mashed potatoes and carrots to soak up the extra maple syrup ‘gravy’.”

INGREDIENTS
  • 1 large pork tenderloin (or 4 thin pork loin chops)
  • 1/4 cup maple syrup
  • 1 heaping tablespoon tomato paste
  • 2 teaspoons prepared mustard
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • salt & pepper
  • 1 cup chicken broth
  • 2 teaspoons butter
DIRECTIONS
  1. Cut tenderloin crosswise into medallions, flatten slightly.
  2. Combine maple syrup, tomato paste, mustard, lemon juice and garlic with salt & pepper to taste in small bowl. Set aside.
  3. Heat 2 teaspoons butter in pan. Brown tenderloin medallions until cooked. Remove from pan and keep warm.
  4. Heat pan. Add 1 cup chicken broth scrapping brown bits from pan. Add maple syrup mixture.
  5. Heat 3 to 4 minutes to reduce. Add drippings from medallions.
  6. Return medallions to pan to warm.

Yield: serves 4

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Sangria

by Everchanging Gardener

in Drinks

“Nice with appetizers for a summer get together.”

INGREDIENTS
  • 1 bottle red spanish wine
  • 2 ounces spanish brandy
  • 2 oucnes cointreau
  • 2 tablespoons sugar
  • 12 ounces club soda
  • lemon and orange slices
  • ice cubes
DIRECTIONS
  1. Assemble all ingredients except ice cubes and fruit slices. Let stand 30 minutes.
  2. Before serving, add ice and fruit slices.

Yield: 8-10 servings

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Refreshing Cucumber Lemonade

by Everchanging Gardener

in Drinks

“Wondering what to do with all those extra cucumbers growing in your garden? Yes you can give some away to the neighbours but why not turn some into a refreshing Cucumber Lemonade drink. Cucumber lemonade is surprisingly tart and the texture adds a nice touch.”

INGREDIENTS
  • 2/3 cup water
  • 2/3 cup lemon juice (juice of 4-6 lemons)
  • 1/3 cup sugar
  • 3 cups cold water
  • 1/2 large cucumber, peeled, seeded and chopped
DIRECTIONS
  1. Juice 4-6 lemons to make 2/3 cup juice including pulp.
  2. Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
  3. Combine lemon juice with syrup above. Add 3 cups cold water.
  4. In food processor or blender, puree cucumber until smooth. Add lemonade mixture and blend until combined.
  5. Chill and serve.

Yield:  4 servings

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Raspberry Lemonade Spritzers

by Everchanging Gardener

in Drinks

“This punch is great at a summer BBQ or by the pool. It’s easy to bring these ingredients and assemble them wherever the party is. Since the concentrate is frozen, the punch is already cold to start.”

INGREDIENTS
  • 1 can frozen concentrated raspberry or cranberry-raspberry juice
  • 1 can frozen concentrated lemonade
  • 1 large bottle soda water
  • 1 large bottle gingerale
  • fruit (berries, sliced oranges)
DIRECTIONS
  1. In a large container, stir together raspberry juice, lemonade, soda and gingerale.
  2. Pour some into serving pitcher or punch bowl. Add berries.

Yield: 4.5 litres

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Blueberry Raspberry Cobbler

by Everchanging Gardener

in Cobblers & Crisps

“So easy to put together yet tastes terrific.  Serve with vanilla ice cream.”

INGREDIENTS
  • 5 cups fresh blueberries and
  • 2 cups  fresh raspberries
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch salt
  • 1/4 cup  butter
  • 3/4 cup sour milk or buttermilk
DIRECTIONS
  • In large bowl, gently toss blueberries and raspberries with sugar and cornstarch. Pour into 8-inch square baking dish.
  • Biscuit Topping: In bowl, whisk together flour; sugar; baking powder; baking soda, cinnamon, nutmeg and salt. Cut in butter until crumbly.
  • Gently stir in milk stirring to form sticky dough. Note sour milk is a great substitute for buttermilk.  Just add 1 teaspoon of vinegar to regular milk.
  • With spoon, drop dough in mounds over fruit covering most of the top.
  • Bake in 400°F oven for about 35 minutes or until bubbly and topping is light golden.

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Apple Crisp

by Everchanging Gardener

in Cobblers & Crisps

“Lot’s of crunchy topping on this apple crisp.”

INGREDIENTS
    • TOPPING
    • 2 cups oats
    • 1 cup brown sugar
    • 1/2 cup flour
    • 1 teaspoon cinnamon
    • large pinch nutmeg
    • 1/2 cup butter, softened
  • apples, chopped (Spy or Ida Red are good choices)
DIRECTIONS
  1. Preheat oven to 375F. Spray or grease top edges of 9 x 13 casserole pan.
  2. Fill bottom of pan with chopped apples.
  3. Mix topping ingredients. Spread over apples.
  4. Bake 40-45 minutes or until apples are soft.

Note: if making crisp in 1.5 litre casserole dish use one-half of topping recipe.

Yield: 12-16 servings.

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Tea Biscuits

by Everchanging Gardener

in Breakfast, Quick Bread

“These are great with tea or for breakfast with jam. I made these often as a kid with my mom.”

INGREDIENTS
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup butter
  • 3/4 cup milk
  • 1/4 cup sugar
  • 3/4 cup raisins or currants
DIRECTIONS
  1. Preheat oven to 450F. Use ungreased cookie sheet.
  2. Mix flour, baking powder and salt. Cut in butter.
  3. Make a well in centre of mixture. Add liquid slowly, stir till free from sides.
  4. Knead for a few minutes (do not over knead).
  5. Roll dough 1/2 inch thick. Cut out 2 inch circles with cookie cutter or glass. Lightly roll remnant dough and cut more circles.
  6. Bake 12-15 minutes.

Yield: 24 squares

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