Thursday, September 8, 2016

Maple Syrup Applesauce


This great tasting applesauce is so easy to make.
 I love it on toast in the morning. 
         I used my transparent apples this year, and 
 maple syrup adds sweetness to
 the delicious flavour.

         It is hard to give exact measurements
 because of the sweetness of the apples
 and the type of apples used,
 also how sweet you like your applesauce.



I am sharing my approx. measurements.

12 transparent apples
1 tsp. cinnamon
 1 cup water
about 1/2 cup maple syrup


  Core and chop apples. 
I leave on the skins.
Place in a large pot with water
add the cinnamon and maple syrup.


 Simmer for 20 mins.,
stirring often to prevent sticking
to the bottom of the pot.
Add more syrup if needed, 
depending on your taste.
Add more water if needed,  for desired thickness.
Mash with a potato masher.

Enjoy.


I am showing off  this amazing Gadget.

called "Applemagic" or "Pommemagique" in french. 

In a few seconds, the apple is peeled, cored and sliced.




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Saturday, September 3, 2016

Bruschetta For Lunch

Bruschetta is a delicious and 
healthy Italian appetizer.
It is great for lunch.
It can be prepared in many variations.
One of my favourite Bruschetta
 is chicken and avocado with basil.


My measurements are approx. 
I used Italian bread,
other crusty breads will do.
2 roma/italian tomatoes
(other tomatoes can be used also)
1 garlic clove
1/2 cup chopped basil
1 shallot chopped
3/4 cup chopped cooked chicken
1/2 avocado chopped
1/2 grated mozzarella cheese
Parmesan cheese to sprinkle
Kraft sun-dried and oregano salad dressing.
(If you don't have the salad dressing use
 olive oil, balsamic vinegar, oregano and pepper.)

Place bread on a cookie sheet and brush with olive oil.
Toast bread in oven for about 10 mins.


Remove seeds from tomatoes and chop up small.
Discard seeds, put tomatoes in a medium bowl

Chop the shallots, garlic and basil
add to the bowl.

Chop chicken and avocado
add to  bowl.

 add the mozzarella cheese.

Add approx. 1/2 cup salad dressing
Mix all together.



Pile filling on bread and sprinkle with parmesan cheese
enjoy!!

The leftovers can be refrigerated and eaten later.


My fresh basil plant







Saturday, July 2, 2016

Maple Walnut Tarts






Maple syrup and walnuts,
 a great combination, 
make these sweet little tarts 
a delicious snack.


Ingredients:
2 eggs
1 cup maple syrup
2/3 cup brown sugar
1/3 cup unsalted butter, melted
A pinch of salt.
3/4 cup chopped walnuts.
(Walnuts may be substitued for currants, raisins etc.)

Preheat oven to 350 deg. F.
Sprinkle bottom of unbaked tart shells with some of the walnuts.

Whisk eggs in a large bowl, add maple syrup, brown sugar, melted butter and salt.

In a saucepan cook this mixture on medium heat for 3-4 minutes, stirring constantly to thicken. Do not overcook.
Add remaining walnuts.




Spoon filling into tart shells.
I divide equally into 20 store bought shells.

Bake 350 deg. for 20-25 minutes. 



This saucer/plate that I used is Johnson Bros.
"The Road Home" My only piece of these
beautiful dishes. A garage sale find.
The back of the plate. 


Quebec Maple Syrup
To view these tarts made with currants, click here.

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Tuesday, May 24, 2016

Rhubarb Cinnamon Muffins





















It's Rhubarb time here in Quebec.
One of the earliest fruit/vegetables to harvest.

 We always had rhubarb growing at home, 
when I was young.

I would take a stock and dip it in sugar
and eat it as candy.

Probably more healthy than the sour candy 

the kids eat today.

 Cinnamon and rhubarb combined 
make a great tasting and moist muffin.




Preheat oven to 350 deg. F

Whisk together:
2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup sugar
1 tsp. ground cinnamon
1/2 tsp salt
1 1/2 cups Rhubarb finely chopped

 I add the chopped rhubarb to the flour mixture.

 In another Bowl mix together:
  • 1 cup sour cream
  • (Milk or Yogurt may be substituted for the sour cream)
  • 1/4 cup melted butter
  • 2 large eggs
  • 1 tsp. vanilla
Mix the flour mixture with the egg mixture.

Fill muffin pans.
(I use an ice-cream scoop)
The recipe makes approx. 15 large muffins.
.


Topping: Mix 1/4 cup brown sugar with 1 tsp cinnamon. Sprinkle over muffins.







Bake 400 deg. for 18-20 minutes.

Enjoy!!