Pumpkin Pound Cake with Walnut Sauce

CAKE
2 3/4 c. sugar
1 1/2 c. butter or margarine, softened
1 tsp. vanilla
6 eggs
3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 cup canned pumpkin (or fresh)

SAUCE
1 c. firmly packed brown sugar
1/4 c. dark corn syrup
1/2 c. whipping cream
2 Tbsp. butter or margarine
  Dash salt
1/2 tsp. vanilla
1/2 c. chopped walnuts or walnut halves

Heat oven to 350 F. Generously grease and lightly flour 12-cup Bundt pan. In large bowl, beat sugar and 1 1/2 cups butter until light and fluffy. Add 1 tsp vanilla; add eggs 1 at a time, beating well after each addition. In small bowl, combine flour, baking powder, 1/2 tsp salt, cinnamon, ginger and cloves; mix well. Alternately add dry ingredients and pumpkin to butter mixture, beating well after each addition. Pour batter into greased and floured pan.

Bake at 350 F for 60 to 70 minutes or until toothpick inserted in centre comes out clean. Cool 15 minutes; invert onto serving plate. Cool completely.

In medium saucepan, combine brown sugar, corn syrup, whipping cream, 2 Tbsp butter and dash of salt. Bring to boil over medium heat, stirring constantly. Reduce heat to low; simmer 5 minutes, stirring constantly. Remove from heat; stir in 1/2 tsp vanilla and walnuts. Serve warm sauce over slices of cake. Refrigerate any remaining sauce.

Yield: 16 servings

TIP:
Cake can be baked in two greased and floured 9x5-inch loaf pans. Bake as directed above.

Chocolate Chip Banana Bread

Best when served the next day, this bread is an easy make-ahead. It also can be frozen for later use.

3/4 c. sugar                     1/2 c. marg. or butter, softened
1 c. mashed ripe bananas         1/2 c. sour cream
2 eggs                           2 c. flour
1 tsp. baking soda               1/2 tsp. salt
3/4 c. chocolate chips           1/2 c. nuts (optional)

Heat oven to 350 F. Grease and flour bottom only of one 9x5 or two 8x4-inch loaf pans. In large bowl, combine sugar and margarine; beat until light and fluffy. Add bananas, sour cream and eggs; blend well. Stir in flour, baking soda and salt; blend well. Fold in chocolate chips and nuts. Pour into greased and floured pan.

Bake at 350 F for 55 to 65 minutes or until toothpick inserted in centre comes out clean. Cool 15 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator.

Pizza Crust

1/2 c. warm water with 1/4 tsp. sugar
Add 1 pkg active dry yeast (2 tsp)
Let sit until foamy

1 1/2 c. flour               1/2 tsp salt
1 Tbsp. vegetable oil

Add to yeast mixture. Turn out on a lightly floured board and knead until smooth and elastic. Lightly grease bowl, place dough in and rotate to grease the whole surface of the dough. Cover and let rise until double (abt 1 to 1 1/2 hours).

When doubled, punch down. Place dough on lightly floured surface and let rest 10 minutes. Roll out to pizza pan size.

Preheat oven to 400 F. Bake for 20 to 25 minutes or until crust is brown.

New Red Boiled Potatoes

2 parts olive oil
1 part balsamic vinegar

sundried tomatoes, chopped
fresh basil, chopped
garlic, minced
salt & pepper, to taste

Mix together with cooked potatoes. Grate some Asiago cheese and put on last, just before serving.

Mushroom Burgers

2 eggs                        2 c. mushrooms, finely diced
2 gr. onions, sliced          3/4 c. bread crumbs
2 tsp. Worcestershire Sauce   1/3 c. couscous & some oats
Salt & pepper, to taste       3/4 c. swiss cheese, grated

Mix together; sit 10 minutes prior to frying. These are delicate burgers to BBQ, easiest cooking in a pan on the stove.

Broccoli Salad

1 whole egg & 1 egg yolk           1/4 c. white vinegar
1/2 c. sugar                       1 tsp. salt
1/2 tsp. dry mustard               2 Tbsp. butter
1 1/2 tsp. cornstarch              1/2 c. mayo

In small bowl whisk egg, yolk, sugar, mustard and cornstarch.
In pan: vinegar, 1/4 c. water, salt and bring to boil. Whisk in egg, cook and whisk constantly for 1 minute or until thick.
Remove from heat and whisk in butter and mayo. Chill covered with plastic wrap.

Salad:
4 c. broccoli flowers              6 slices bacon, crisp & crumbled
1 c. raisins                       1 c. mushrooms, sliced
1/2 c. red onion, chopped

Mix salad ingredients together. Pour dressing over and toss well just before serving.

Mom's Chili Con Carne

Heat in large heavy frying pan:
1 Tbsp. vegetable oil or shortening.

Add and cook together over moderate heat:
1 pd. minced beef, 1/2 c. sliced onions.

When meat is lightly browned, add:
1 - 15oz. can black beans
1 - 10oz. can tomato soup (undiluted)
2 tsp. chili powder
1/8 tsp. salt (best would be Epicure's Chili Sea Salt)
1/4 tsp. oregano
2/3 c. water

Blend, cover and simmer gently for 20 minutes. Or put in slow cooker on low heat until dinner time!

Yield: 4 - 6 servings

Steak Marinade

1/4 c. soya sauce
1/4 c. oil
1 Tbsp. brown sugar
2 cloves garlic
2 tsp. lemon juice
1 Tbsp. beef seasoning or combination of 1 tsp each thyme, basil and pepper

Mint Frosted Brownies

1/2 c. marg.                       1 tsp. vanilla
3/4 c. sugar                        1/2 c. flour
2 eggs                                1/2 tsp. salt
2 sq. melted chocolate        3/4 c. oats

Beat butter & sugar until creamy. Add eggs, melted chocolate & vanilla; beat well. Add flour & salt. Stir in oats. Put in 8" square baking pan; 325 F for 30 minutes.

Frosting

1 Tbsp. marg.                      3/4 c. icing sugar
1/4 tsp. mint extract             1/4 c. icing sugar
1 Tbsp. cocoa powder        2 Tbsp. milk

Beat butter, blend in mint, cocoa & 1/2 cup sugar. Add remaining sugar alternately with milk. Frost cooled brownies.

Dad's Cookies

1 c. marg.                             1 tsp. b. soda
1 c. wh. sugar                       1 tsp. b. powder
1/2 c. br. sugar                     2 tsp. molasses
1 egg                                    1 tsp. vanilla
1 1/2 c. rolled oats                1 1/2 tsp. cinnamon
1 1/2 c. flour                         1 tsp. allspice
1 c. coconut                          1 tsp. nutmeg

Mix well, roll in balls, press with fork. Place on sheet 2" apart. Bake in slow over 300 F, until brown.

Almond Wafer Squares

Line cookie sheet with whole graham wafers.
Sprinkle 1 pkg (4 oz) sliced almonds or other type.
   Boil & stir:  3/4 c. br. sugar & 3/4 c. marg.
   Pour over nuts evenly
   Bake 5 min at 350 F
   Cool and cut.

EXTREMELY SWEET!

Peanut Butter Cookies

1 c. butter                1 c. peanut butter
1 c. br. sugar            2 1/2 c. flour
1 c. wh. sugar           1/2 tsp. salt
2 eggs                       1/2 tsp. b. powder
2 tsp. vanilla              1/4 tsp. b. soda

Cream butter & sugars; add eggs, vanilla & peanut butter. Sift & add dry ingredients. Bake 350 F oven for 10 to 15 minutes.

Original Chipits Cookies

1 c. marg.                         2 c. flour
1 c. br. sugar                    1 tsp. b. soda
1/2 c. wh. sugar                1 tsp. salt
2 egg                                2 c. chipits
2 tsp. vanilla                  

Mix well together. Bake in 375 F oven for 10 to 12 minutes. 3 dozen large cookies

Joan's Greek Potatoes

Ingredients:6 medium potatoes, cut into quarters

½ cup lemon juice (less or more depending on how much you like lemony taste)

2/3 cup olive oil
2 tsp salt

½ tsp black pepper

1 ½ tsp dried oregano
2 garlic cloves, minced
3 cups hot water
chopped fresh parsley

Toss potatoes, lemon juice, oil, spices and garlic and marinate up to 2 hours.
Place into a flat pan 3x12 and then add the hot water.
Bake uncovered approx. 1 ½ hours at 475°F, stir every 20 minutes. Add more water, if needed, to prevent sticking.
Final 15-20 minutes, allow water to evaporate until only oil is left.
Garnish with parsley and enjoy!

Mom's Spinach Salad with Strawberry Vinaigrette

Salad Ingredients:

Spinach-type salad mix

1 Pepper

1 Pear (or strawberries, oranges etc.)

 Feta cheese (however much you want!)

Dressing:

Mash 4 strawberries

Add ½ tsp Dijon mustard, ¼ cup white wine (Chardonnay is what she specified), pinch salt and generous pinch of black pepper

Slowly drizzle while whisking, ¼ cup olive oil

Pour over mixed salad ingredients and toss with roasted pecans if want.

Pork Tenderloin with Caramelized Onions and Apple

This recipe I found on Canadian Living online. It says there are 6 servings, but it's so good that I'd put it down to 4 :-) Unless you have good dietary thoughts and can keep a serving to a single and not a double or triple.... good luck with this recipe though! It's delicious!

Ingredients

4 onions (you can never have too many caramalized onions!) 3 tbsp (50 mL) extra-virgin olive_oil (cold pressed Portuguese is the BEST!) 1 apple, peeled, cored and thinly sliced 2 pork tenderloins, about 1-1/2 lb (750 g) total 1/2 tsp (2 mL) pepper 2 cups (500 mL) sodium-reduced beef stock 1/2 cup (125 mL) cider or apple juice (we preferred the taste of the apple juice over the cider) 2 tsp (10 mL) cornstarch

Preparation:

Cut onions in half lengthwise; thinly slice crosswise. In large skillet, heat 2 tbsp (25 mL) of the oil over medium heat; fry onions, stirring often, until tender and golden, about 10 minutes. Stir in apple; cover and cook until tender, about 10 minutes. (Make-ahead: Let cool; set aside for up to 2 hours. Rewarm.)

Season pork with pepper. In large ovenproof skillet, heat remaining oil over medium-high heat; brown pork all over. Transfer to 350°F (180°C) oven; roast until juices run clear when pork is pierced, about 20 minutes. Transfer to carving board; tent with foil and let rest for 10 minutes before slicing.

Meanwhile, pour fat from skillet. Add stock and cider; bring to boil over medium-high heat, scraping brown bits from bottom of pan. Boil until reduced to about 3/4 cup (175 mL). Dissolve cornstarch in 2 tbsp (25 mL) cold water; stir into skillet and cook until thickened.

Arrange onion mixture on warmed plates. Fan pork slices alongside; drizzle with sauce.