Barb Davenport is a former Winnipegger now living in Calgary and would like the recipe for the spicy and moist Spanish bar that was sold at Safeway in two-layer slabs with a creamy frosting. She also asks if anyone has the recipe for the Gouda cheese sticks that were sold at the Bagel House on Academy Road. This recipe has been requested several times without success. Marilyn Brown also requested the recipe this week, and thinks that the former owner released the authentic recipe after leaving the bakery and that it was published. Taste Tester Notes: What a delicious filling in these. I made a 1 litre (4 cup) flour dough recipe in my bread maker for them. I used a 33 x 22 x 5 cm (13 x 9 x 2-inch) pan, in which case the buns will touch and bake in pull-apart style, but you can use a larg...
...Saute chopped onions in oil until soft. Whisk egg in a bowl and stir in whipping cream. A...
For everyday cleaning of lampshades, use a lint brush to remove dust. For general cleaning of washable lampshades: Mix four cups warm water with a half-cup of fabric softener. Dip in soft cloth and wipe down lampshades. If the lampshade is washable but has glued-on trim (preventing water immersion), use the following method for cleaning: Mix one cup dish soap with one cup warm water, whip the mixture with an eggbeater until it makes stiff foam. Apply the foam to the shade with a sponge, being careful not to wet the trim. Rinse by going over the shade with a clean cloth wrung out in clear water. Allow the shade to dry. Lastly, some dry cleaners will accept lamp shades for cleaning. ANSWER: Monosodium glutamate, also called MSG, can be found in most supermarkets in the spice aisle and is ...
...: Can you tell me what Accent is? I have a recipe that calls for this ingredient and wonder if it is... at high levels in tomatoes and Parmesan cheese. In China, MSG is known as wei jing, which means f...
Barb Saindon was looking for a recipe like Costco's carrot cake with icing, and Marg Hazelwood had requested a carrot cake made with butter. Thanks to April Osnach of Teulon, who supplied the recipe for autumn carrot cake with cream cheese frosting, and to Helen Pitura who sent in the carrot crumb cake recipe, which she found in a 1978 Chatelaine cookbook. Thanks also to Lorna Lavallee and to Linda Snider of Glenboro. Taste Tester Notes: This makes a super moist, nicely spiced and delicious cake. I used a dark pan, and as the cake was browning quickly, I turned the oven down to 325 F for the last few minutes, baking for a total of 30 minutes. Cool cake completely in pan on rack before icing. Beat room temperature cream cheese with butter, vanilla and salt, then gradually beat in icing ...
...I prefer a soft and creamy and not-too-sweet frosting, and used on...
Linette Bell had lost a Weight Watchers recipe with sliced eggplant, spaghetti sauce and parmesan cheese. Hilda Andrews sent in the following recipe for eggplant parmigiana. Thanks also to Debbie Vermette. Taste Tester Notes: I increased the nuts to 250 ml (1 cup) of walnuts, and the nutmeg and allspice to 5 ml (1 tsp) each. After adding the first amount of flour, my dough was very soft, so I used the full amount and didn't bake a test cookie first. This makes a great-tasting, nicely spiced soft cookie, and a plate of them disappeared quickly with the samplers. Baking time will depend on the size of cookie you make. I used about a tablespoon of dough for each, which made 6 dozen cookies that baked in 9 to 10 minutes per sheet. Combine bread crumbs, Parmesan cheese, Italian seasoning a...
Taste Tester Notes: These are quick to make, and are soft, fluffy and good. If you prefer not to use a dough mix, make drop cheese biscuits from scratch and brush on the butter and garlic. I only used about half of the butter and garlic mixture (using the full amount makes them very buttery). Readers' variations include increasing garlic to 2 ml (1/2 tsp) and adding 2 ml (1/2 tsp) of Italian seasoning, .5ml (1/8 tsp) or 5 ml (1 tsp) of dried parsley, or adding 5ml (1/8 tsp) each of onion powder and dried parsley. ml (2 tsp) Jamaican curry powder or 10 ml (2 tsp) Indian curry powder plus .5 ml (1/8 tsp) ground allspice Taste Tester Notes: These are great. The filling is nicely spiced, but is mild and not at all hot. I used Indian curry, which is the most common, and added the allspice...
Recipe Swap / Darlene Henderson. PEGGY Prins was looking ...
Watch this soup carefully and take the time to cook slowly and stir, stir, stir. It has a good onion flavour, so even though it says chives are optional, I left them out. This is a soup that will appeal to adult tastes, as the slightly beery taste sneaks up on you. Give each bowl a good grind of fresh pepper to finish. This soup makes a filling meal if served with a salad and good bread and would be a nice casual dinner for guests. If you serve it to guests, an appetizer that includes ham or bacon would work well, and it would certainly leave room for a more elaborate dessert and coffee to end the meal. If you are reheating, be sure to do so slowly and stir often. Melt butter in a heavy saucepan over low heat. Cook onions and garlic until soft. Add flour and stir for 2 minutes. Pour in ...
...Here are three recipes to inspire you. The first two recipes use cheddar ...
Taste Tester Notes: Both of these versions taste great, and are even better when made with homemade egg noodles. (A couple of recipes called for elbow macaroni instead of egg noodles). Some recipes called for 60 ml (1/4 cup) butter, and some for 2 ml (1/2 tsp) cinnamon; either amount works and is to taste. Some readers cover the casserole with foil and bake for about 20 minutes, and then uncover and bake for another 10 minutes or until golden brown, to help keep the noodles from drying out. If you don't cover it, there may be a few noodle ends on top that dry out a bit (I actually like having a few crunchy bits of noodle), and when baked covered I found it needed an extra few minutes of baking time. For the cheese variation, I added 125 ml (1/2 cup) of sautéed chopped onions in with the...
...250 ml (1 cup) butter, softened. 15 ml (1 tbsp) corn syrup. 10 ml (2 tsp) salt. 10...
Sift together flour, sugar, baking soda, salt and baking powder. Mix together with remaining cake ingredients, except Snickers bars, in a large bowl. Mix for 30 seconds on low speed and then 3 minutes on high speed. The batter will be creamy. Stir in Snickers bars. Grease and flour 2 (8-inch) round cake pans. Pour batter in pans. Bake at 350 F for 35 to 40 minutes. Taste Tester Notes: Moist, rich and fudgey this cake is well complemented by the chocolate cream cheese icing, and is a delicious combination sure to please chocolate fans. I used about 375 ml (1 1/2 cups) of icing sugar, which made a soft frosting that was not too sweet. Taste Tester Notes: If you don't mind using mixes, this is quick to make and turns out super moist. The fresh lemon juice adds a nice tartness to the gla...
Darlene Henderson / Recipe Swap. Today's column answers earlier baking reques...
The recipe for the Georgian Room chicken pot pie is from Lunch with Lady Eaton, by Carol Anderson and Katharine Mallinson. The book contains historical information and has a small selection of recipes adapted for the home kitchen that were compiled from dietitians' notes and private collections. Thanks to Odean Lukow and Caroll Akerstream for sending in copies. The recipe for chicken pot pie sauce is from the book A Store Like No Other: Eaton's of Winnipeg by Russ Gourluck, another historical book which contains a few recipes. The introduction to the recipe states that it "comes directly from food services manager Alan Finnbogason, he has declared it authentic, and it is printed exactly as he provided it." Thanks to Carol Hogue and Helen Smith for sending it in. Taste Taster Notes: Saut...
... a filling that was somewhat like cream cheese. Cathy McGimpsey writes that she was at two catere...It had a very soft brownie or fudge base that was topped with a firm ...
WANDA Vogt had written earlier that no one makes strawberry margaritas as good as those that used to be served at Chi Chi's, and asked if anyone had their recipe. Thanks to Maureen McDonald, who sent in the following recipe that she got from a bartender at the restaurant when it was still open. Joan Dawson was looking for a lost recipe for a mushroom and goat cheese crostini appetizer that was on a recipe card in a Martha Stewart magazine a few years ago. Yvonne Shust of Shoal Lake had the recipe card from a May 2003 magazine, and it is reprinted below. Thanks also to Darlene Goodman. If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an e-mail to recipeswap@freepress.mb.ca, fax 697-7412, or write to Recipe Swap, c/o [Darlene H...
...Add shallot; cook stirring, until soft, about 3 minutes. Add mushrooms; cook, stirring oc...
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