While the mention of Panna Cotta conjures up images of a fancy dessert one would expect to find in a fine restaurant, this dessert is actually quite simple to make and takes very few ingredients. It is elegant and sophisticated in its simplicity and will surely impress those lucky enough to sit around your table. Continue reading How To Make Panna Cotta→
This Chicken and Ham Casserole is a great way to use up leftover chicken and ham. The meats can, of course, be cooked special for this casserole; however, using leftovers lessens the prep work. The combination of the two kinds of meats makes for a more interesting and substantial casserole than if only one kind was used. However, despite its name, this casserole can be made with just either 2 cups of cooked chicken or 2 cups of cooked ham, instead of a cup of each. Continue reading Chicken and Ham Casserole→
Homemade Rhubarb Tomato Ketchup is Perfect with French Fries
I am always looking for ways to use rhubarb as it’s one of my favorite ingredients to cook with and to eat. It’s a versatile ingredient and I have discovered, when combined with tomatoes, it makes a tasty Rhubarb Tomato Ketchup. Use this condiment just as you would a typical tomato-based ketchup. Continue reading Homemade Rhubarb Tomato Ketchup→
Single-serving “mug” cakes and puddings are popular for those living alone. I haven’t published many recipes for one or two servings since the industry standard for recipe development tends to be dishes that will generate four to six servings. That, however, for singles living alone can be a problem, particularly if the dish desired is not one that can be batch cooked and frozen in individual serving sizes for later use.
Sometimes, one has a craving for something sweet but if there are not several people to eat it up, who wants a pudding that will make four to six servings when you really only want the one serving! My proportionately sized Baked Caramel Pudding is perfect when you have no one to please with a dessert but yourself! Continue reading Baked Caramel Pudding For One→
Tasty homemade macaroni and cheese that is both gluten-free and lactose-free is indeed possible! Gluten-free pasta has come a long way in its quality and I find the variety of lactose-free products is now reasonably extensive. I have created this recipe for Gluten-free and Lactose-free Macaroni and Cheese specifically to accommodate diets where both gluten and lactose intolerance are issues. Continue reading Gluten Free and Lactose Free Macaroni and Cheese→
Having a repertoire of biscuit recipes at the ready is always handy. The wonderful thing about biscuits is that they are easy to make and can be pulled together quickly, just in time for a meal. This, of course, is due to the fact that they are leavened with baking powder, not yeast.
Biscuits are always best served when they are fresh from the oven and still slightly warm and that is true of these Rustic Oat Bran Biscuits, too. Continue reading Rustic Oat Bran Biscuits→
I am a huge fan of cooking a big turkey, roast of beef, or ham for the leftovers they generate. It’s great to be able to get multiple meals from one cooking exercise. Today, on the sandwich board, I am featuring a tasty Ham Salad Sandwich made with ham that was leftover from a recent boiled ham dinner (leftovers from a baked ham work equally well in this sandwich). Continue reading Ham Salad Sandwich Recipe→
It can be a challenge to develop quality gluten-free baked products, especially if one compares them to their wheat-based counterparts. However, the good news is quality gluten-free baked goods are possible! I hope you find these gluten-free scones proof of that. Continue reading Gluten-free Scones Recipe→
This self-saucing Lemon Sponge Pudding, baked in a bain marie, consists of a lovely lemon sauce topped with a light-as-air sponge cake. How this all transpires is actually quite magical. This is because the pudding mixture (both the sponge cake topping and the lemon sauce) are all mixed together when they go in the baking dish. During baking, the two components, like magic, separate out with a delectable creamy lemon sauce forming on the bottom beneath the light sponge cake. Continue reading Lemon Sponge Pudding Recipe→
This old-fashioned homestyle Raisin Bread is made mostly in the traditional way of kneading by hand….with a little help at the front end from a stand mixer. Continue reading Old-fashioned Raisin Bread Recipe→
Today’s Beet, Watermelon, and Dragon Fruit Salad is an eye-catching bright mix of fruits and vegetables that combine to make a refreshing salad drizzled with a light and flavorful vinaigrette. Continue reading Beet Watermelon and Dragon Fruit Salad→
No-bake Cherry Cheesecake has long been a favorite dessert at family gatherings, potlucks, and church, office, and community events. It’s very easy to make, does not take a lot of ingredients, and is showy and super tasty. Continue reading No Bake Cherry Cheesecake→
This Classic Banana Bread is super moist and tasty. Best of all, it’s really easy to make and, apart from the bananas, takes only standard pantry ingredients. It’s the perfect way to use up extra ripe bananas since Banana Bread is best made with overripe bananas. They have so much flavor and add the extra moisture for which banana bread is known. Continue reading Classic Banana Bread Recipe→
Warm, buttery-rich scones straight from the oven. Can’t you just conjure up the mouthwatering scent! These Currant and Orange Scones are light and flaky and have an internal crumb that is moist, soft, and tender. Continue reading Currant and Orange Scones→
There is just something absolutely delightful about fresh scones still warm from the oven. Ever so much better they are when slathered with a dollop of either clotted cream or English double cream and a favorite jam or lemon curd. This posting today is all about how to make perfect scones. Continue reading How To Make Perfect Scones→
I am not a fan of muffins that have a cake-type texture. I like the muffins, whether wheat-based or gluten-free, to be deli-or café-style, hearty, and generously sized. That’s exactly how I have created these tasty Gluten-free Blueberry Zucchini Muffins to be! Continue reading Gluten-free Blueberry Zucchini Muffins→
These Coffee Hazelnut Energy Bites prove there is more than one way to enjoy coffee!
Coffee Hazelnut Energy Bites
Energy bites are known by several different names including energy balls, power balls, or bliss balls. A tasty, portable, and convenient on-the-go snack, these bites are great for the lunch bags. They are also the perfect pre- or post-workout snack. I often take one with me if I am out running errands and they are a frequent snack packed when I travel as they can be consumed on the go.
Coffee Hazelnut Energy Bites
One of the best places I find for ingredients for these energy bites is my local bulk food store. Here, I can purchase just the precise amount of each ingredient needed for the recipe and I am not left with a big bag or container of some ingredient I might not use for anything else.
This recipe for Coffee Hazelnut Energy Bites calls for Medjool dates. These are large dates that have a softer, more chewy texture than the smaller firmer dates. The latter do not have the rich flavor that the Medjool dates have. Because of their soft texture, Medjools are great to infuse with the coffee for these energy bites.
Coffee Hazelnut Energy Bites
Energy bites freeze very well and I have a stash of about four kinds stowed away in my freezer at the moment as I like a variety to choose from. Later in this posting, you will find links to other energy bite recipes on my website.
These treats are not difficult to make but, in terms of special equipment, a food processor is required to prepare them and to get the ingredients well mixed.
Coffee Hazelnut Energy Bites
[Printable recipe follows at end of posting]
Coffee Hazelnut Energy Bites
Ingredients:
5 oz Medjool Dates, pitted and coarsely chopped (apx. 6-7 large dates) ½ cup strong hot coffee (e.g., Espresso)
4 oz hazelnuts, finely ground (apx. 1 cup) ¼ cup smooth hazelnut butter 2 tbsp honey 1 tbsp coconut oil, melted and cooled 2 tbsp cocoa 2 tsp hemp protein powder 1 tbsp ground chia seeds 1/8 tsp cinnamon 1/16 tsp fine sea salt 1 cup quick rolled oats (gluten-free, if required), pulsed 4 – 5 times in food processor 2/3 cup shredded coconut
Method:
Pour hot coffee over dates in small saucepan. Cover and let sit 20 minutes, stirring once or twice. Drain, reserving the coffee.
Place drained dates in bowl of food processor. Pulse 8 – 10 times. Add 1 tbsp reserved coffee, pulsing until dates form a thick, pliable, moist, paste-like consistency. Add 1 tbsp additional coffee, if required.
Add remaining ingredients and pulse mixture until well combined. If mixture seems too dry, add 1 – 2 tsp of reserved coffee. Place mixture in refrigerator for 15-20 minutes to chill.
Roll mixture by hand into balls, using approximately 25g of mixture per ball. Place balls on parchment-lined baking sheet and place in freezer for 20-25 minutes to firmly set. Store, in single layers separated by waxed paper, in airtight covered container in refrigerator for up to five days or, for longer storage, store in freezer.
Yield: Apx. 22 balls
For other energy bite recipes from My Island Bistro Kitchen, click on the links below:
These no-bake Coffee Hazelnut Energy Bites prove there is more than one way to enjoy coffee! Super great treat for when the energy wanes.
Course Snack
Keyword energy balls, energy bites
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
5ozMedjool Dates, pitted and coarsely chopped (apx. 6-7 large dates)
½cupstrong hot coffee (e.g., Espresso)
4ozhazelnuts, finely ground (apx. 1 cup)
¼cupsmooth hazelnut butter
2tbsphoney
1tbspcoconut oil, melted and cooled
2tbspcocoa
2tsphemp protein powder
1tbspground chia seeds
1/8tspcinnamon
1/16tspfine sea salt
1cupquick rolled oats (gluten-free, if required), pulsed 4 – 5 times in food processor
2/3cupshredded coconut
Instructions
Pour hot coffee over dates in small saucepan. Cover and let sit 20 minutes, stirring once or twice. Drain, reserving the coffee.
Place drained dates in bowl of food processor. Pulse 8 – 10 times. Add 1 tbsp reserved coffee, pulsing until dates form a thick, pliable, moist, paste-like consistency. Add 1 tbsp additional coffee, if required.
Add remaining ingredients and pulse mixture until well combined. If mixture seems too dry, add 1 – 2 tsp of reserved coffee. Place mixture in refrigerator for 15-20 minutes to chill.
Roll mixture by hand into balls, using approximately 25g of mixture per ball. Place balls on parchment-lined baking sheet and place in freezer for 20-25 minutes to firmly set. Store, in single layers separated by waxed paper, in airtight covered container in refrigerator for up to five days or, for longer storage, store in freezer.
Homemade cranberry sauce is so easy to make and tastes fabulous. This Red Wine Cranberry Pear Sauce has a wonderful blend of flavors that complement each other nicely.
Pears and cranberries pair well together with the sweetness of the pears balancing the tartness of the cranberries. The addition of red wine adds a layer to the flavor profile of the sauce and, let’s just say, amps it up a bit! However, even though red wine is a key ingredient in this sauce, more wine is not necessarily more in this case. One-third cup of wine is adequate as adding too much wine can quickly overtake the cranberry flavor and become too strong and overpowering.
Red Wine Cranberry Pear Sauce
Essentially, this sauce begins with boiling water and sugar together, much in the same way as making a simple syrup. Some red wine (any kind you would drink will do) is then added along with the cranberries, pear, citrus marmalade, and some pure maple syrup for an extra dash of sweetness. Stirring the sauce as it cooks helps it to thicken so it is not watery.
During the last half of the cooking process, a pinch of cardamom, a piece of cinnamon stick, and a star anise pod are added for a boost of flavor. The cinnamon stick and star anise are then discarded once the sauce comes off the stove as their function of infusing flavor into the sauce is complete. Continue to stir the sauce as it cools because this will really help it thicken.
This sauce keeps in the refrigerator for up to five days. It freezes very well so is great to have on hand in the freezer.
Red Wine Cranberry Pear Sauce
Cranberry Sauce complements any poultry dish.
Red Wine Cranberry Pear Sauce
With its stunning rich ruby-red color, this delectable sauce is a fine condiment to any holiday dinner.
Red Wine Cranberry Pear Sauce
Complete your next roast chicken or roast turkey dinner with this sauce as a condiment.
Red Wine Cranberry Pear Sauce with Roast Chicken
Make some extra and share this sauce as gifts with others. A jar of this tasty sauce makes a fine host/hostess gift, too.
Cranberry Pear Sauce Is Great for Gift-giving
[Printable recipe follows at end of post]
Red Wine Cranberry Pear Sauce
Ingredients:
¾ cup granulated sugar ¼ cup brown sugar, lightly packed 2/3 cup water 1/3 cup red wine 2 cups cranberries, fresh or frozen 1 Bosc pear, peeled and cut into small pieces 2 tbsp citrus marmalade 2 tbsp maple syrup Pinch cardamom 1½” chunk cinnamon stick 1 star anise
Method:
In medium-sized heavy-bottomed saucepan, bring sugars and water to boil over medium-high heat. Reduce heat to medium and boil, uncovered, for 5 minutes, stirring occasionally.
Add red wine, cranberries, chopped pear, marmalade, and maple syrup. Increase heat to medium-high to return mixture to boil then reduce heat to medium-low. Stir mixture frequently throughout the cooking process, for about 8 minutes. Then, add the cardamom, cinnamon stick, and star anise. Continue to cook mixture, uncovered, stirring frequently while cooking it for another 7-10 minutes, or until sauce thickens (it will thicken somewhat more as it is stirred during the cooling process).
Remove saucepan from heat and discard the chunk of cinnamon stick and the star anise. Stir sauce several times as it cools as this will help it to thicken.
Store sauce, tightly covered, in refrigerator for up to 5 days or freeze for longer storage. Serve sauce cold or at room temperature alongside roasted poultry.
Yield: Apx. 2 cups
For other cranberry sauce recipes from My Island Bistro Kitchen, click on the links below:
These hearty Cranberry and Eggnog Cookies are good any time but they are especially good at Christmas. This is because they combine traditional flavors of the season – eggnog, dried cranberries, orange rind, pecans, and the warm spices we associate with Christmas – cinnamon, nutmeg, allspice, and cloves.
Cranberry and Eggnog Drop Cookies
Cranberry and Eggnog Drop Cookies are easy to make. Make sure all the ingredients are at room temperature before making these cookies. I do NOT recommend softening the butter in the microwave for baked products as it changes the properties of the butter and liquifies it too much. For butter at room temperature, I remove it from the refrigerator about an hour before I need it and dice the amount I need into about 1” cubes. This hastens the softening.
For other ingredients (e.g., eggs, milk, yogurt) for which a recipe calls for them to be at room temperature, I usually take them from the refrigerator about 30 minutes or so before using them in a recipe. Simply put, room temperature ingredients incorporate into most batters much better than do cold ingredients.
Cranberry and Eggnog Drop Cookies
Two baking sheets of these cookies can be baked at once with the oven racks positioned in the upper and lower third of the oven. Rotate the cookie sheets and switch them between racks halfway through the baking to ensure even baking of all the cookies. These cookies will have a tender texture and be somewhat soft and chewy if they are not overbaked.
I have given a baking time guide of 13-16 minutes. However, some judgment on the part of the cook is required to determine the baking time for his or her oven because ovens are known for baking somewhat differently. The cookies are done when they are just barely set and the edges and the underneath sides just start to turn a light golden tan color. Overbaking will result in a harder, crisper cookie.
These festive Cranberry and Eggnog Drop Cookies are hearty, wholesome cookies that freeze well and are perfect for holiday cookie exchanges.
1½ cups quick cooking rolled oats ¾ cup dried cranberries 1/3 cup chopped pecans
½ cup salted butter, room temperature ¾ cup brown sugar, firmly packed 1 large egg, room temperature, lightly beaten with fork ¼ cup eggnog, room temperature 1½ tsp finely grated orange rind 1 tsp pure vanilla
Method:
Position oven racks in upper and lower third of oven. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
Sift the flour, baking powder, and spices together into a bowl. Set aside.
In separate bowl, combine the rolled oats, cranberries, and pecans. Set aside.
In bowl of stand mixer fitted with paddle attachment, cream the butter at medium speed. Gradually blend in the brown sugar and beat until light and fluffy, stopping to scrape sides of bowl with rubber spatula, as required. Add the egg, eggnog, grated orange rind, and vanilla. Beat until combined with butter and brown sugar.
Reduce speed to low and gradually add the sifted dry ingredients, Increase speed slightly and mix well until ingredients are incorporated.
Stir in the rolled oats, cranberries, and nut mixture until combined.
Drop dough by rounded tablespoonful onto prepared cookie sheets, leaving approximately 1½ – 2” between cookies. Bake 13-16 minutes (rotating and switching baking sheets between racks halfway through the baking), or until edges and bottoms of cookies are light golden tanned. Remove from oven and let cookies cool on baking sheets for 2-3 minutes before using a cookie lifter to transfer cookies to wire rack to cool completely.
Store cookies in airtight container at room temperature for up to 5 days or freeze for longer storage.
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These festive Cranberry and Eggnog Drop Cookies are hearty, wholesome cookies that are perfect for holiday cookie exchanges.
Course Snack
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
1cupall-purpose flour
1tspbaking powder
¾tspcinnamon
¼tspnutmeg
¼tspallspice
1/8tspcloves
1½cupsquick cooking rolled oats
¾cupdried cranberries
1/3cupchopped pecans
½cupsalted butter, room temperature
¾cupbrown sugar, firmly packed
1large egg, room temperature, lightly beaten with fork
¼cupeggnog, room temperature
1½tspfinely grated orange rind
1tsppure vanilla
Instructions
Position oven racks in upper and lower third of oven. Preheat oven to 350°F. Line two large baking sheets with parchment paper.
Sift the flour, baking powder, and spices together into a bowl. Set aside.
In separate bowl, combine the rolled oats, cranberries, and pecans. Set aside.
In bowl of stand mixer fitted with paddle attachment, cream the butter at medium speed. Gradually blend in the brown sugar and beat until light and fluffy, stopping to scrape sides of bowl with rubber spatula, as required. Add the egg, eggnog, grated orange rind, and vanilla. Beat until combined with butter and brown sugar.
Reduce speed to low and gradually add the sifted dry ingredients, Increase speed slightly and mix well until ingredients are incorporated.
Stir in the rolled oats, cranberries, and nut mixture until combined.
Drop dough by rounded tablespoonful onto prepared cookie sheets, leaving approximately 1½ - 2” between cookies. Bake 13-16 minutes (rotating and switching baking sheets between racks halfway through the baking), or until edges and bottoms of cookies are light golden tanned. Remove from oven and let cookies cool on baking sheets for 2-3 minutes before using a cookie lifter to transfer cookies to wire rack to cool completely.
Store cookies in airtight container at room temperature for up to 5 days or freeze for longer storage.
Recipe Notes
Yield:Approximately 2½ dozen
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Cranberry and Eggnog Drop Cookies
(Mostly) PEI and Maritime Food – Good Food for a Good Life!