Month: April 2017

Friday is a good day for Roast Chicken Dinner 

Here is the link to a Simple Roast Chicken recipe I posted in January! The house always smells wonderful when a whole chicken is roasting in the oven! We usually have chicken on Friday nights & this is one of our favorites! 

 https://marilyndishes.com/2017/02/03/simple-roast-chicken/

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Kamish with Cranberries

Here is a recipe for Kamish ( like biscotti) with dried cranberries . I love it! I have so many different recipes for Kamish….my moms, my grandmother’s, Goldie’s Kamish, https://marilyndishes.com/2017/02/22/goldies-kamish/, my aunt’s, Murray’s aunt’s & the list goes on.  I used a basic recipe for kamish, left out the coconut, chocolate & almonds & added the cranberries. They turned out really well. I have to put these in the freezer & only take some out at a time otherwise I could eat them all. I hope you give them a try!

Here is the recipe

Kamish with Cranberries

Ingredients

3 eggs

1 cup  oil

1 cup sugar

1 tsp vanilla

3 cups flour

1 tsp baking powder

1/2 cup dried cranberries

Method

Preheat oven to 350f

Line a baking sheet with parchment paper

  1. In the bowl of a mixer, combine the 3 eggs, oil, sugar & vanilla & beat well until fluffy. Scrape down the sides of the bowl often so that everything gets mixed well
  2. In a separate bowl or your measuring cup, combine the flour & baking powder. Use a whisk or fork to stir this around to incorporate the baking powder into the flour
  3. Add the flour to the egg mixture & mix well
  4. Add the cranberries. Mix briefly just to get the cranberries mixed in. You can mix this by hand if you want to
  5. Divide the dough into 2
  6. Put the dough onto the cookie sheet & form logs with the dough about 2 inches thick and as long as they need to be to get the right width. You can put both logs on one cookies sheet but make sure there is some space between them
  7. Bake at 350 for approx 25-30 minutes. Turn the oven off
  8. Take the baking sheet out of the oven & slice the logs while they are hot
  9. Separate the cut slices of kamish so that there is a bit of space between each slice & put the cookie sheet back in the hot oven. This dries out the kamish. Just leave them in there until the oven cools
  10. Store in a cool place.  They last for a long time  If you are not going to eat them soon, they can be frozen

Enjoy!

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Info about Pyrex!

I just saw this post on Facebook & thought it was important! It is about Pyrex baking dishes shattering & the proper use of Pyrex products  …  we had a Pyrex baking dish shatter once years ago & the contents went everywhere. Splattered on Murray .. luckily he didn’t get badly burnt but he was quite red from it. And what a mess!! 

Toward the end of the post I am sharing with you, there is a video from Pyrex about the proper use of thier products. You should watch it! There were some things that I didn’t know so it is important to watch!

Here is the link to the blog post about Pyrex /http://clark.com/family-lifestyle/pyrex-dish-explodes-clark-howard-kitchen/

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Vegan Chocolate Cake

Don’t let the word Vegan scare you !!! This cake is delicious. it does not have any eggs or diary which is why it is vegan of course. But, everyone ate it & did not even realize, not that it should matter really, but you know how it is, some people are leery of new things. At first there were a few skeptics, but once they tasted it …. they were won over by the rich chocolate flavour of this cake.

Continue reading “Vegan Chocolate Cake” →

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Dinner tonight 

I think I want to make a recipe that I posted awhile ago. My mom’s Honey Mustard Chicken with Curry.  It has snowed in Edmonton & unbelievable is still snowing… so I just don’t feel like going out! I have everything I need to make this dish for dinner… just have to defrost some chicken that I have in the freezer . Rice & a salad will be perfect with it!  The seasoning for this chicken would be excellent on salmon as well I think! 

Here is the link to my previous post

https://marilyndishes.com/2017/01/06/leahs-honey-mustard-chicken-with-curry//

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Frozen Roll Cinnamon Buns

 

This is pretty easy! I do like making my cinnamon buns using a bread recipe. here is link to a recipe Jacki and I make, J & M Cinnamon Buns

This recipe is prepared the evening before you want to cook them, put in the fridge overnight & is baked in the morning  

Go get some frozen bread dough buns, a box of vanilla pudding mix & have some butter, cinnamon & brown sugar ….I always have the last 3 items on hand, but if you don’t, grab them too. Then follow the directions here, or some of the frozen buns have this recipe on the pkg…. my bag does. I thought this was just a recipe I had in my book but I guess it comes from somewhere!!!

Here it is    *** look at the notes underneath the last picture!!!!

This recipe is the Sunrise Cinnamon Raisin Buns…but I am not putting raisins in! & the recipe I have written down is the same as the one on the bag….

Ingredients

20 frozen dough rolls

1 cup brown sugar

1/c c vanilla instant pudding

2 tsp cinnamon

1/2 cup melted butter

 

Method

Spray a bundt pan.Put the frozen rolls in the bundt pan

  1. Put the frozen buns in the bundt pan
  2. Mix the brown sugar, vanilla pudding & cinnamon together
  3. Sprinkle the buns with the sugar mixture
  4. Pour the melted butter all over the buns
  5. Cover with a damp cloth & let sit on the counter at room temperature overnight
  6. In the morning, preheat your oven to 350F
  7. Bake the cinnamon buns for 25 minutes
  8. Let cool for 5 -10 minutes then turn out onto a plate

Enjoy!

 

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All done!  

**** I mixed the butter in with the sugar/cinnamon which I would not do again! have to follow the recipe haha   These are still good but the cinnamon is not all over ….I don’t think we will have a problem eating them though!

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Chocolate Macaroon Cake

This Chocolate Macaroon cake is delicious. Perfect for Passover but I will be making it during the year I am sure. I served it for the first Seder with the Frozen Lemon Meringue Dessert dessert, posted in this blog,   & I think people had a hard time choicing, so they tried some of both! Everyone really enjoyed it. Dense, moist & not too sweet actually. The recipe is from Bon Appetit & I didn’t change anything. Jacki made the ganache for the top. It was so nice being in the kitchen with her during her recent visit home. You should check out this recipe!

Here is the link to the recipe 

http://www.bonappetit.com/story/chocolate-macaroon-cake-passover-dessert?mbid=nl_001_03302017_Daily&CNDID=37995896&spMailingID=14694520&spUserID=MTM3ODMwNTUwNDI2S0&spJobID=963077364&spReportId=OTYzMDc3MzY0S0

 

Chocolate Macaroon Cake

Ingredients

Cake

1 cup coconut oil, melted

1/4 cup cocoa powder

1 cup almonds, toasted  *** toast the almonds in a 350f oven until they become fragrant but watch closely they do not burn  approx 10 min

8 ounces semisweet chocolate, chopped *** I cut the chocolate up & then used the food processor to chop

1 tsp salt

1/2 cup unsweetened coconut

6 large eggs

1/2 cup brown sugar

2 tsp vanilla

Ganache for the Top

4 ounces semisweet chocolate, chopped

1 tbsp maple syrup + 1 tsp maple syrup

1/2 cup coconut milk ***shake the can to mix up the water & the thick part of the coconut milk

2 tbsp coconut

1 tbsp slivered almonds

1 tsp sugar

Method

Preheat oven to 325f  Grease a 10 in springform pan & line the bottom with parchment paper. Dust the sides & bottom of the pan with cocoa

  1. Using a double boiler or a heat-resistant bowl that can sit overtop of a pot without touching the water beneath it, melt the chopped chocolate & coconut oil until it is smooth  Remove from the heat
  2. Put the 1/4 cup of cocoa, salt & almonds in a food processor. Pulse until the nuts are finely ground then add the coconut & pulse just to mix together
  3. Put the eggs into a mixing bowl & beat until well mixed. Add the sugars & vanilla, mix until this is thick & pale, ***you can use the whisk attachment but I used a hand mixer with the 2 beaters & it was fine
  4. Add the chocolate mixture,mixing well
  5. Add the coconut/almond mixture. mix well making sure that it is combined throughly
  6. Put the batter into the prepared pan. Smooth the top
  7. Bake 35-45 minutes until it is firm to touch. Test the cake with a toothpick or cake taster, it should come out clean but the recipe says “greasy’ & the my cake collapsed a bit in center
  8. Cool the cake a bit until you can handle it. but not completely as you want to cool it out of the pan
  9. Release the cake from the pan by using a knife around the edges. Turn the cake over & remove the bottom of the pan and the parchment paper
  10. Let it cool completely
  11. Put your cake onto a serving platter ready for the ganache topping

 

Make the Ganache

Preheat oven to 350f

  1. Mix the coconut, almonds, sugar & 1 tsp maple syrup together & pyut onto a lined cookie sheet, toast until brown. Cool & then break up *** this is put on top of the ganache
  2. Put the chocolate, 1 tbsp maple syrup into a bowl ( if you are using a hand micer)  big enough to add the coconut milk to …set aside *** if you are not using a hand mixer, put the chocolate into a bowl from from your mixermaster
  3. Heat the coconut milk in a saucpan until simmering
  4. Pour the warm coconut milk over the chocolate & let the chocolate melt
  5. Once the chocolate is melted, beat it until it has lost its sheen, approx 6-8 minutes. It should hold very soft peaks when you lift the beaters
  6. Put the ganache onto the cooled cake before it sets. Using a knife or offset spatula, spread it to the edges ***Jacki let it go down the sidesa bit & it was very pretty
  7. Top the ganache with the coconut/almond mix that you toasted before the ganache sets

Enjoy!

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