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Mother’s Day Chocolate Strawberry Shortcakes

May 3, 2011 in Recipes by Hanna Trafford

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Give a consideration to making something special for mom this Mother’s Day. And it could be these easy to make and very,very delicious Chocolate Strewberry Shortcakes. The recipe is easy to follow, so you can involve your children and watch their faces light up with pride as they serve mom something they made!

Chocolate Strawberry Shortcakes

  • 3 cups of strawberries
  • 3 tablespoons of granulated sugar
  • 4 cups of vanilla ice cream
  • 1/2 cup of chocolate sauce

Chocolate Biscuits:

  • 2-1/4 cups of flour
  • 1/2 cup of cocoa powder
  • 1/2 cup of granulated sugar
  • 2-1/2 teaspoons of baking powder
  • 1/2 teaspoon each baking soda and salt
  • 1/2 cup of unsalted butter, cubed
  • 1 cup of buttermilk
  • 1 egg
  • 1 teaspoon of vanilla

Topping:

  • 1 tablespoon of whipping cream
  • 2 tablespoons of granulated sugar

Directions:

  1. In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda and salt.
  2. With pastry blender, cut in butter until crumbly.
  3. Whisk together buttermilk, egg and vanilla, add to the flour mixture, stirring with fork to make soft dough.
  4. With lightly floured hands, press dough into ball.
  5. On floured surface, knead gently about 10 times.
  6. Pat into 1-inch thick round, cut out rounds, patting out scraps and making more rounds.
  7. Place on parchment-lined baking sheet.
  8. Brush biscuits with cream and sprinkle with sugar.
  9. Bake in the centre of 400F oven for 15 – 20 minutes or until puffed and test toothpick comes out clean.
  10. Cool on pan on racks.
  11. Meanwhile, mix:
  12. 3 cups of strawberries with 3 tablespoons of granulated sugar, cover and let stand for minimum of 20 minutes, until juices form (when making ahead, let stand for 2 hours)
  13. Split cooled biscuits horizontally in half, place bottom half on each serving plate or large platter, layer with berries, ice cream, chocolate sauce and biscuit top.
  14. 

Have a wonderful Mother’s Day and send me your comments, suggestions and experiences – your input is very much welcomed and very much appreciated

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Mother’s Day Brunch Recipes

April 26, 2011 in Recipes by Hanna Trafford

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This is for all dads, grandpas uncles,brothers…. in short – this is for all the guys out there: Combine forces with kids – or with each other and start planning Mother’s Day brunch for that special mama in your life. I am going to help you out – here are recipes for a great brunch – all are easy to put together, even for those who do not have a high level of expertise in the kitchen.

The Mother’s Day Brunch Menu:

  • Old Fashioned Pancakes
  • Asparagus and Soft Eggs on Toast
  • Strawberry Crepes
  • Apples Fritters
  • One Bowl Chocolate Fudge Cake

I know – this not exactly a menu for calorie counters and cautious eaters. But – it is Mother’s Day, so – why not endulge?

Old Fashioned Pancakes

Ingredients:

  • 1-1/2 cups of flour
  • 3 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 3 tablespoons of sugar
  • 1 egg
  • 1-1/4 cups of milk
  • 3 tablespoons of melted butter or vegetable oil
  • 1/4 teaspoon vanilla

Directions:

  1. Stir flour, baking powder, salt and sugar together.
  2. Beat eggs thoroughly and add milk.
  3. Make a well in the centre of dry ingredients, slowly add the egg-milk mixture.
  4. Add melted butter and vanilla.
  5. Stir quickly until ingredients are just mixed and batter is still lumpy in appearance.
  6. Drop by 1/4 cupfuls on a hot griddle.
  7.  Cook the pancakes until they are filled with bubbles and the undersurface is golden brown.
  8. Turn and brown the other side.
  9. Serve as hot as possible with maple syrup, honey, jam or jelly, bacon or sausages.
  10. Do not turn the pancakes more than once during cooking.

Variations of pancakes:

Sour milk pancakes – make pancake batter, using sour milk or buttermilk. Reduce baking powder to 1-1/2 teaspoon; add 1 teaspoon baking soda dissolved in 1 teaspoon warm water.

Blueberry pancakes – make pancake batter, increasing sugar to 1/3 cup. Reduce milk to 1 cup. Add 1 cup of floured blueberries. Cook slower than plain pancakes.

Apple Cinnamon pancakes – make pancake batter. Reduce milk to 1 cup;add 1/4 teaspoon of vanilla. 1 cup of grated raw apple, 1.2 teaspoon of cinnamon and 1/2 teaspoon of baking soda dissolved in 1 teaspoon of warm water.

Ginger’n spice pancakes – make pancake batter. To dry ingredients add: 1/4 teaspoon ginger, 1/4 teaspoon cinnamon and 1/8 teaspoon allspice.

Banana pancakes – make pancake batter. Reduce sugar to 2 teaspoons and milk to 1 cup. Add a few grains of black pepper to dry ingredients, fold in 3/4 cup of mashed ripe banana.

Asparagus and Soft Eggs on Toast

 

Ingredients:

  • 4 slices of your favourite bread (white sandwich bread is not recommended)
  • 1 lb. of  asparagus, tough ends trimmed
  • 2 tablespoons of olive oil                            
  • salt and black pepper
  • 8 large eggs
  • 1/4 cup Parmesan (1 ounce)

Directions:

  1. Heat broiler.
  2. Place the bread and asparagus on a baking sheet.
  3. Drizzle with the oil and season with 1/2 teaspoon each salt and pepper.
  4. Broil until the bread is toasted, 1 to 2 minutes per side; transfer the bread to plates.
  5. Continue broiling the asparagus, tossing once, until tender, 4 to 8 minutes more.
  6. Meanwhile, bring a large saucepan of water to a boil.
  7. Carefully lower the eggs into the water.
  8. Reduce heat and gently simmer for 6 minutes.
  9. Cool under running water and peel. If you want to, you can make poached eggs your usual way and place them on toasted bread with asparagus.
  10. Divide the asparagus among the toast, sprinkle on the Parmesan, and top with the eggs.

Apple Fritters

Ingredients:

  • 1-1/2 cups of flour
  • 2 teaspoons of baking powder
  • 3/4 teaspoon of salt
  • 3/4 cups of milk
  • 2 eggs
  • 1 tablespoons of sugar
  • 1/2 teaspoon of vanilla

Directions:

  1. Mix all ingredients together and beat gently until smooth.
  2. Pick nice firm apples, peel them, core and slice into round circles about 1/2: but no more than 3/4″ thick.
  3. Using tongues (or fork), dip each slice into batter mixture and drop into hot oil.
  4. You will need to turn the fritter over once one side turns golden brown and rise to the top of your oil.
  5. When they are cooked on both sides, gently lift them from hot oil and place on absorbent paper that will soak up excess grease.
  6. You can then either put them into a mixture of sugar and cinnamon or sprinkle them with icing sugar mixed with a bit of vanilla sugar of just place them plain on a serving plate.

Also try: Banana Fritters by pealing firm bananas and cutting them into rounds about 1/2″ thick. Sprinkle pieces with about 2 tablespoons of sugar and about 1 tablespoon of orange juice, let stand for 20 minutes. Dip banana rounds into the batter, making sure it coat the entire piece. Drop one by one into hot oil and fry same as Apple Fritters.

 

 Strawberry Crepes

Filling:      

  • 2 tablespoons of melted butter
  • 4 cups of sliced, hulled strawberries
  • 2 tablespoons of sugar
  • 2 tablespoons of orange-flavoured liquor or orange juice

Crepes:

  • 1-1/2 cups of flour
  • 1 tablespoon of sugar
  • ¼ teaspoon of salt
  • 4 eggs
  • 1-1/2 cups of milk
  • 2 tablespoons of butter
  • 1 tablespoon of orange flavoured liquor or orange juice

Directions:

  1. In a bowl, whisk together flour, sugar and salt.
  2. Whisk together eggs, milk, butter and liquor or orange juice and whisk into dry ingredients.
  3. Cover and refrigerate for 1 hour.
  4. Heat 8 or 9 inch crepe pan or skillet over medium heat; brush with some of the butter.
  5. For each crepe, pour ¼ cup of batter into pan, swirling to coat; cook, turning once until golden – about 1 minute.
  6. Transfer to plate and continue cooking crepes from the remaining batter.
  7. In a bowl, combine strawberries, sugar and liquor. Let stand for 15 minutes.
  8. Spoon ¼ cup of strawberry mixture onto centre of each crepe, fold sides over into thirds or spread the strawberry mixture over crepe and roll.

One Bowl Fudge Cake

Ingredients:

  • 1-3/4 cups of flour
  • 1/2 teaspoon salt
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 cup of sugar
  • 1/3 cup of shortening
  • 2 eggs
  • 3/4 cup of milk
  • 2 squares of unsweetened chocolate, melted
  • 1 teaspoon vanilla

Directions:

  1. Stir first 5 ingredients together in a large bowl of electric mixer.
  2. Add shortening (at room temperature). eggs and 1/2 cup of milk.
  3. Mix on low speed with electric mixer for about 2 minutes.
  4. Scrape sides of the bowl often during mixing. Add cooled melted chocolate, vanilla and remaining milk, beat 2 more minutes on same speed.
  5. Pour into greased and floured 9 square cake pan.
  6. Bake in a moderate oven (350F) for 35 – 45 minutes or until toothpick inserted into the centre comes out clean.
  7. Frost as desired.

This batter can be used to make fudge cupcakes – place cupcake paper cups into a muffin pan and fill each about 3/4 full with the batter. Bake at 460F for about 15 – 20 minutes. It will make about 1-1/2 dozen of medium size cupcakes.

Hope you have a great Mother’s Day and please, send in your comments, your input is welcomed and much appreciated!

 

 

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Easter Chocolate Cake Recipe

April 11, 2011 in Recipes by Hanna Trafford

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Chocolate cake has got to be one of family favourites. I have tried a good number of recipes – some better than others. The kind of chocolate cake I don`t care for is the one that is dry and crumbly – and this recipe is not one that turns out like that. Try it ahead of time if you want, just to make sure that when you make it for your Easter desert it turns out beautiful You can easily decorate it to suit your overall Easter decor, using candy eggs, etc. I also like to add strawberries – the combination of chocolate and strawberries never fails!

Ingredients:

  • 6 large eggs, separated
  • 1 cup of unsalted butter, cut into small pieces
  • 9 ounces of semisweet or bittersweet chocolate, chopped
  • 1 cup of granulated white sugar, divided
  • 1 teaspoon of pure vanilla extract
  • 1/4 teaspoon of cream of tartar

Ganache:

  • 8 ounces of semisweet or bittersweet chocolate, chopped
  • 3/4 cup of heavy whipping cream
  • 2 tablespoons of unsalted butter
  • 1 tablespoon or brandy (optional)

Garnish:

Mini Robin Eggs (candy coated malted milk candy) or other Easter Candy

Directions: 

  1. Preheat oven to 350 degrees F and place oven rack in the center of the oven.
  2. Lightly coat a 9 x 3 inch (23 x 8 cm) springform pan with melted butter or spray with a non-stick cooking spray. Line bottom of pan with parchment paper.
  3. Separate the eggs while still cold, placing the egg whites in one bowl and the egg yolks in another bowl.
  4. Cover both with plastic wrap and bring to room temperature (about 30 minutes).
  5. Meanwhile, melt the butter and chocolate in a stainless steel bowl placed over a saucepan of simmering water.
  6. Place egg yolks and 1/2 cup sugar in the bowl of your electric mixer (can also use a hand mixer).
  7. Beat on medium high speed until thick and lemon-coloured, about 3-5 minutes. (The eggs should have tripled in volume, look thick and soft, and when you lift the beater the mixture falls back into the bowl in a slow ribbon.)
  8. Beat in the vanilla extract and melted chocolate mixture.
  9. In a clean bowl, with the whisk attachment, beat the egg whites until foamy.
  10. Add the cream of tartar and continue beating until soft peaks form.
  11. Gradually add the remaining 1/2 cup sugar and beat until stiff peaks form.
  12. Using a rubber spatula or whisk, fold a small amount of whites into the egg yolk mixture to lighten the batter.
  13. Add the remaining egg whites, folding just until incorporated.
  14. Do not over mix or the batter will deflate.
  15. Pour into the prepared pan, smoothing the top.
  16. Bake the cake for about 50 – 60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. (During baking the surface of the cake will form a crust which will collapse when the cake is removed from the oven.)
  17. Remove from oven and place on a wire rack to cool. The top of the cake will have become hard with a cracked surface and lots of crumbs.
  18. Cover with plastic wrap and place in the refrigerator for a few hours or up to a few days.

Ganache:

  1. Place the chopped chocolate in a stainless steel bowl.
  2. Heat the cream and butter in a small saucepan over medium heat.
  3. Bring just to a boil. Pour the boiling cream over the chocolate and allow to stand for 5 minutes.
  4. Stir until smooth. If desired, add the liqueur.

Assemble:

  1. Remove torte from refrigerator and brush any loose crumbs from the cake.
  2. Place on a wire rack, top of the cake facing down (so now the bottom of the cake is facing up).
  3. Put the wire rack on a baking sheet. In this way if the chocolate ganache drips it will fall on the baking sheet, which makes clean up easier.
  4. Pour the ganache into the center of the cake.
  5. Spread the ganache with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating. If there are any bare spots on the sides of cake, cover with ganache. If there is leftover ganache, strain to remove crumbs, and with a hand mixer or whisk, beat until light and fluffy.
  6. Place in a piping bag, fitted with a Wilton 1M open star tip, and pipe rosettes on top of the cake.
  7. Decorate with mini robin eggs or other Easter candy, if desired.
  8. Refrigerate cake.

This cake is best served the next day as it allows the flavours to blend. Cut the cake in small slices with a sharp knife, wiping off the knife after slicing each piece. If you have problems cutting the slices, warm the blade of the knife under hot running water before cutting each slice.

Hope you have enjoyed this recipe – please send in your comments, suggestions and experiences – your input is always welcomed and very much appreciated!

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Easter Bunny Cake Recipe

March 3, 2011 in Recipes by Hanna Trafford

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I love doing different decorative things any chance I get – and that includes making baked goods that add something special to the occassion or event. In this time of the year  - Easter Bunny cake will add to the festive table and holiday decor. As you will see, it doesn’t have to be difficult and complicated – and to make the easiest way possible it is OK to use cake mix and ready made frosting. Here are simple directions  -try it  and you will have a cake kids will love and your family and friends will admire!

Ingredients:

  • 1  package yellow cake mix
  • 3 3/4 cups flaked coconut
  • 1 (16 ounce) package vanilla frosting
  • 30 small jellybeans
  • 4 red licorice

Directions:

  1. Heat oven and prepare two 9 inch round baking pans as directed on cake box.
  2. Prepare cake batter with as directed on package adding in 1/2 cup of coconut.
  3. Divide batter evenly between the prepared pans.
  4. Bake and cool cake as directed on package.
  5. When cooled, place one whole 9 inch cake layer on serving tray, forming the bunny’s head.
  6. Cut 2 convex shaped ears from each side of the second layer, place on each side of head to form ears.
  7. Use concave shaped piece for the bowtie, place about 1/2 inch below head.
  8. Frost entire bunny covering top and sides of bunny.
  9. Pat remaining 3- 1/4 cup coconut evenly over top and sides.
  10. Decorate the bunny face and bowtie with jellybeans and use the licorice to make whiskers.

 

Have fun making this cake and if you have pictures of it, I would love to include them on this site. Your comments, suggestions and experiences are always welcomed!

 

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Superbowl Party Tips and Recipes

February 4, 2011 in Recipes by Hanna Trafford

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All the best in superbowl food

Superbowl XLV Champions - The Green Bay Packers

Traditional saying: “It’s that time of the year again” is usually associated with Christmas time, but in the month of February, it only means one thing: SUPERBOWL! My guess would be that a large number of people are looking forward to Superbowl Sunday. Some are just plain excited about watching awesome football, others are thinking “Finally it’s over and we can have our weekends back”. Whatever the reason, Superbowl parties are one of the top at-home party events of the year. They are much more than a gathering of football lovers – many people attending don’t actually even like football, they attend to get together with friends and break up the monotony of the very boring winter month.

This year it’s the Pittsburg Steelers and Green Bay Packers match up – personally, I am not a big fan of either club, but if I had to choose, I would probably put my money on Green Bay. From what I understand right now, they are the underdogs so that is partially why I would pick them – go figure.

So – if you are thinking about planning a Super Bowl party – here are few tips and some great recipes for you:

Superbowl Party Planning Made Simple:

  • Plan simple, easy foods and set it up as a buffet. That is your only option, since there is no way anyone will want to be sitting at a table.
  • If you have more than one television set, set the sets up around the party area.
  • Don’t choose recipes that will keep you in the kitchen – you should be able to enjoy the party as well
  • Have one room designated for non-football lovers who will just want to visit and chat or maybe have a game of cards
  • Plan on plenty of beverages – definitely do not forget the beer!
  • If you just absolutely have to decorate – use team colours, footballs, team jerseys, goal posts and pennants. But I wouldn’t worry about it too much – the attention will be on the television set.
  • You may want to have a good supply of paper towels, napkins and also a rug cleaner – things have a tendency to fly!
  • And keep a little spare change and small bills handy for betting pools that just might be popping up over the course of the party!

Superbowl Party – The Food:

The name of the game is simple – meaning organizing casual, hearty food. This time you can leave your gourmet expertise alone. Your guests will want to eat in front of the television set – so you pretty much have to keep the menu simple.

There are traditional foods you just have to serve at your Super Bowl party – they include chili, chicken wings, some great dips and nachos. I am including all the recipes for these – all easy and quick to put together. I have also included something sweet  -  if you are up to it -  a real football cake!

The menu:

  1. Crockpot chilli with Corn Bread
  2. Original Buffalo Wings with Blue Cheese Dressing
  3. Layered Dip – Mexican Style
  4. Crockpot Spinach Dip
  5. Ground Beef Nachos
  6. Football Field Cake

1.Crockpot Chili with Corn Bread

crockpot-chili

Make sure you have grated cheese handy - it makes each serving awesome as it melts over the top of hot chili

Ingredients:

  • 2 lbs. ground chuck
  • 1 cup chopped onion
  • 1 green pepper, chopped
  • 2 to 3 ribs celery, chopped
  • 1 large (28 oz.) can crushed tomatoes
  • 1 (8 oz.) can tomato sauce
  • 2 cans kidney or pinto beans, drained
  • 1 tsp. pepper
  • 3 tsp. chili powder
  • hot pepper, to taste, cayenne
  • 1 tsp. garlic salt

Directions:

  1. In a large skillet, brown the ground beef.
  2. Drain well.
  3. Combine all ingredients in a slow cooker; cover and cook for 7 to 8 hours on LOW, or until done.

Serves 6 to 8.

For more chili recipes, click here

Cornbread:

Cornbread Tips:

  • Sprinkle a little cornmeal in the hot pan before adding the batter. It will brown and add a crispier texture.
  • For a crusty cornbread, make sure there is a good “layer” of oil or shortening in the pan.
  • A tablespoon of mayonnaise can be substituted for the egg.
  • You can use all cornmeal, or lessen the amount of flour in the recipe.
  • Use muffin or cornstick pans (preferably iron), to vary the shape.
  • Instead of baking, fry the batter like pancakes.

Buttermilk Cornbread:

Ingredients:

  • 1 cup cornmeal
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 cup buttermilk

Directions:

  1. Combine dry ingredients
  2. Add beaten egg and buttermilk, mixing well.
  3. Pour into greased, heated 8-inch or 9-inch iron skillet.
  4. Bake at 400° for 20 minutes, or until lightly browned.

Buttermilk cornbread serves 8.

Buffalo Chicken Wings with Blue Cheese Dressing

buffalowings

Chicken wings are a must for Superbowl Party - this blue cheese dressing makes them really special

Super Bowl party would not be complete without chicken wings.

Ingredients:

  • 4 to 5 pounds chicken wings
  • Freshly ground black pepper
  • Salt (if desired)
  • 4 cups vegetable oil
  • 4 Tablespoons butter or margarine (1/2 stick)
  • 5 Tablespoons Louisiana-brand hot sauce or Tabasco sauce
  • 1 Tablespoon white wine vinegar

Preparation:

  1. Chop off the tip of each chicken wings, and discard it.
  2. Chop the wing in half (cutting at the joint) to make 2 pieces.
  3. Grind on fresh black pepper and sprinkle with salt if desired.
  4. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F).
  5. Add half the chicken wings and cook until they’re golden and crisp, stirring or shaking occasionally.
  6. When done, remove them to drain on paper towels and cook the remaining wings.
  7. Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of  wine vinegar.
  8. Stir well and remove from the flame immediately.
  9. Place the chicken on a warm serving platter, pour the sauce on top, and serve.

For more Chicken Wings recipes, click here

Blue Cheese Dressing:

  • 1 cup buttermilk
  • 1 cup sour cream or no-fat sour cream
  • 3 cloves garlic
  • 1/8 tsp sugar
  • 1/4 teaspoon Hungarian sweet paprika
  • 1 teaspoon salt
  • 3 tablespoons blue cheese

Preparation:

  1. In a food processor or heavy-duty blender, combine buttermilk, sour cream, garlic, sugar, paprika and salt.
  2. Blend until smooth.
  3. Add blue cheese, and pulse quickly once or twice.
  4. Do not blend. You want small chunks of blue cheese.

    Refrigerate 4 hours or more before serving to let flavours blend.

Layered Dip – Mexican Style

JOE CHURCHWELL'S SUPER BOWL PARTY 1

Great treat for everyone - add tortilla chips of any other chips you like and listen to everyone loving this dish!

Ingredients:

  • 1 (9 oz.) can Frito Lay jalapeno bean dip
  • 3 avocados, minced
  • Lemon juice
  • Garlic salt
  • 3 tbsp. sour cream
  • 3 tbsp. mayonnaise
  • 1 pkg. taco seasoning
  • Several tomatoes, chopped
  • Layer chopped green onions
  • 1 (4 oz.) can black olives
  • 1 (9 oz.) can jalapeno cheddar cheese dip

Layer as follows in a shallow dish:

1. 1 (9 ounce) can bean dip, 3 avocados, minced.

2. Sprinkle with lemon juice and garlic salt.

3. Mix 3 tablespoons sour cream, 3 tablespoons mayonnaise, 1 package taco seasoning mix.

4. Chopped tomatoes.

5. Layer 3 green onions.

6. Sliced black olives.

7. 1 (9 ounce) can Frito Lay cheddar cheese dip. Serve hot or cold

Crockpot Spinach Dip

artichoke-spinach

This is an awesome dip - especially if you decide to serve it warm

Ingredients:

  • 8 ounces cream cheese, cut in cubes
  • 1/4 cup whipping cream
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons chopped pimento
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic salt
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons grated onion
  • 1/4 teaspoon dried leaf thyme, crumbled

Preparation:

  1. Combine cream cheese and cream in slow cooker.
  2. Cover and cook on LOW until cheese is melted, about 1 to 1- 1/2 hours.
  3. Add remaining ingredients; cover and cook on LOW for about 45 minutes longer.
  4. Serve with raw vegetables, crackers, or crusty bread cubes.

Ground Beef Nachos

beef-nachos-1

You cannot have a Superbowl Party without nachos - they are easy to put together and it is OK to get creative with the recipe

Ingredients:

  • 1 package of ground beef (the amount is up to you)
  • 1 can (16 ounces) refried beans
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup chopped bell green pepper
  • 1/2 cup chopped onion
  • 1 envelope of taco seasoning, about 1 ounce
  • 1 cup of grated cheddar cheese
  • 1 bag of plain tortilla chips

Preparation:

  1. Heat oven to 350°.
  2. Cook ground beef in a large saucepan or Dutch oven.
  3. Add all ingredients but the cheddar cheese and chips to the pot and simmer for 10 to 12 minutes.
  4. While it is simmering, pour the chips into a casserole dish.
  5. Spread hot mixture over the chips; sprinkle grated cheddar cheese on top and put in the oven for 20 minutes or until cheese is melted and browned.

For more Nachos recipes, click here

Football Field Cake

Step-by-step How to Make it

footballcake

Yes you can! You can make this incredible cake and surprise everyone! Sweets are not usually an important element of a Superbowl party menu, but make this one and it will be a hit!

This creation will definitely score for you! You will need to make a sheet cake – 13″ x 9″ size is recommended.

footballsupplies

You will need:

  • 1 – 13″ x 9″ sheet cake that has been frosted chocolate (my preference) or vanilla.
  • 7 oz. shredded, sweetened coconut that has been tinted by shaking in a plastic bag with 1 teaspoon green food gel
  • 1 pretzel rod divided in two parts
  • 4 short pretzel sticks, 2 of which have been divided in half
  • 1 cup white chocolate chips
  • 1 can white decorator frosting
  • Assorted football cake decorations such as footballs, plastic players, team flags

How to Put the Football Field Cake Together:

Create the Goal Posts

goalposts

Place 12″ square piece of wax or parchment paper on cookie sheet.

Place chocolate chips into microwave safe bowl. Melt at 50% power for 1 minute. Stir. Continue heating at 50% power for 30 seconds each time until smooth consistency is reached.

Dip pretzels into melted chocolate, tapping off excess. Place on prepared paper and form into goal post shapes.

Once goal posts have been made, transfer cookie sheet into refrigerator to chill.

Put the Cake Together:

footballcake1

Evenly spread coconut over top of cake, reserving 1/2 cup for touch-ups as needed.

Draw lines with decorator frosting on field to create yardage markings and end zone.

Insert pretzel field goals into end zones.

Finish with cake toppings. In this illustration a football was created using melted dark chocolate that was formed into a football shape. Laces were created using white frosting

Hope these tips and recipes will help you have a great Super Bowl party – enjoy and share your tips and experiences – your input is always welcomed!

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Make a Special Valentines Day Card

January 10, 2011 in Gifts by Hanna Trafford

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It always means more when you – or you along with your child – take the time to let your creativity kick in a make a special card for that someone special. And Valentines Day is as good as any other time to do that. Here are some creative ideas that will help you do that:

Thumbprint Valentines Card

You can make this card with even the youngest child – just help them to dip their thumbs into poster paints and show them how to put them onto the card (you may want to do a little practice  session or two)

What You Need:

  • Sheet of pink construction paper
  • Red and pink poster paint
  • Shiny pipe cleaner
  • Markers

How to Make it:

  1. Fold the sheet of construction paper in half and crease to create your card – trim to desired size
  2. Dip thumb in red paint and press onto card at slight angle. Lift and repeat to create the desired design – check out the picture for guidance, but feel free to get creative!
  3. Use the pipe cleaner to create a heart for centre of the card and markers to write your – or your child’s message. You can get even more creative here – use the marker to add arms and legs to the heart and even add a smiling face!
  4. Then just write a message into the centre of the card and you are done!
  5. Instead of construction paper, you can use white or coloured stock for this card

For more cards and Valentines Day crafts, recipes and tips,  check out:

Easy Valentines Day Crafts

 

 

Valentines Day Breakfast Recipes

 

 

How to Pla

n Valentines Day Party

 

 

Valentines Day Dinner Recipes

Best Romantic Movies for Valentines Day

 

 

Hope all this information will help you have a very special Valentines Day – please send in your comments, suggestions and experiences, your input is welcomed and much appreciated

 

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Traditional Christmas Stollen Recipe

December 17, 2010 in Recipes by Hanna Trafford

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You may have heard the name and you may have wondered what it is. In plain words – it is a traditional Christmas fruitcake. Originated in 1427 whebn it was first baked in Saxon Royal Court and it was to represent baby Jesus wrapped in swadding clothes.

The recipe was adjusted and perfected over the centuries – the bread was originally made without butter and was pretty dry and hard. I like to serve it warmed up with butter and sometimes homemade jams for breakfast, but it is great as a snack as well anytime.

If you want to know more about this traditional baked goodie, here’s a great article on Wikipedia about Stollen.

Traditional Christmas Stollen Recipe:

Ingredients

  • 1 -1/2 cups of milk
  • 1/2 cup of white sugar
  • 3/4 cup of butter
  • 1/2 teaspoon of salt
  • 2 eggs
  • 2 egg yolks
  • 5 -2/3 cups of flour
  • 1 ounce of active dry yeast
  • 1/2 teaspoon of ground cardamom
  • 1/2 cup of raisins
  • 1/2 cup of candied citrus peel
  • 1/2 cup of candied cherries

Directions

  1. Scald milk.
  2. Add sugar, butter, and salt, and cool to lukewarm.
  3. Add 2 whole eggs, and 2 yolks.
  4. Mix.
  5. Add to 3 cups flour and yeast in food processor.
  6. Process and let rise until double.
  7. Add cardamom, raisins, citron, and cherries, and rest of flour.
  8. Process and put on floured board and knead.
  9. Let rise in greased bowl.
  10. When risen, cut into 3-4 pieces.
  11. Roll each into an oval, butter, and fold in half lengthwise.
  12. Put on greased baking sheet, cover, and let rise until double.
  13. Bake at 375 degrees F for 25 minutes.
  14. Remove to rack.
  15. When cool, frost with white butter frosting and decorate with candied cherry halves and sprinkle with icing sugar.

Hope you have enjoyed this recipe, please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated

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Christmas Cranberry Orange Loaf Recipe

December 6, 2010 in Recipes by Hanna Trafford

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The combination of sweet bread with special taste of cranberries and irrestible flavour of orange will make this a definite favourite for your holdiay treat selection. You can serve it for breakfast, brunch or dessert with lunch or dinner – it lends itself to any occassion. And you can make it ahead of time and freeze it for whenever you choose to serve it, it tastes just as good after you take it out of the freezer. 

Ingredients

  • 2 cups of all-purpose flour
  • 1 -1/2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 tablespoon of grated orange zest
  • 1 -1/2 cups of fresh cranberries
  • 1/2 cup of pecans, coarsely chopped
  • 1/4 cup of margarine, softened
  • 1 cup of white sugar
  • 1 egg
  • 3/4 cup of orange juice

Directions

  1. Preheat the oven to 350 degrees.
  2. Grease and flour a 9×5 inch loaf pan.
  3. Whisk together flour, baking powder, baking soda, and salt.
  4. Stir in orange zest, cranberries, and pecans.
  5. Set aside.
  6. In a large bowl, cream together margarine, sugar, and egg until smooth.
  7.  Stir in orange juice.
  8. Beat in flour mixture until just moistened.
  9. Pour into prepared pan.
  10. Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched.
  11. Let stand 10 minutes, then turn out onto a wire rack to cool.
  12. Wrap in plastic when completely cool.

Hope you have enjoyed this recipe, please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated

 


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Best Christmas Fruitcake Recipe

December 3, 2010 in Recipes by Hanna Trafford

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Ever thought that mango is great in a Christmas  fruitcake? Adn for sure – the recipe you are using rum does say to use just a little bit of rum…Here is one of my favourite recipes – and what would Christmas baking efforts be without a real fruitcake? This one is full of fuits and nuts and is sweet and moist….. real treat! Especially if you serve it with French Vanilla Ice Cream or real whipping cream (just forget the calories for once – this one is worth it!

Ingredients:

  • 1/8 cup chopped Marashino cherries
  • 1/8 cup chopped dried or candied mango
  • 1/4 cup dried cranberries
  • 1/4 cup dried currants
  • 2 tablespoons chopped candied lemon
  • 1/4 cup dark rum
  • 1/2 cup butter
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup unsulfured molasses
  • 2 tablespoons milk
  • 1/4 cup chopped pecans
  • 1/4 cup dark rum, divided

Directions

  1. Start by soaking the cherries, mango, cranberries, currants, and lemon by covering them in a bowl with in 1/4 cup of rum. Cover tightly and let the mixture sit for at least 24 hours in room temperature.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Butter a 6×3 inch round pan (or a small loaf pan if you don’t have a round one) and line with parchment paper.
  4. In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg until nicely mixed together.
  5. Mix together flour, baking soda, salt, and cinnamon and add to the butter and sugar mixture in three batches, with alternatively adding molasses and milk.
  6. Stir in soaked fruit and chopped nuts.
  7. Transfer batter into prepared pan.
  8. Bake in preheated oven for 40 to 45 minutes.
  9. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
  10. Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin.

This cake is great if you age it for a while – you could make it as far ahead as 10-12 weeks – but it will be just as good in a week!

Please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated!

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Best Thanksgiving Dinner Desserts

November 22, 2010 in Recipes by Hanna Trafford

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It is not always easy to prepare a dessert for your Thanksgiving dinner – most of the time, your guests are so filled with all the other goodies you have prepared for your holiday feast and sometimes desserts get left behind. I have put together a few desserts that will make your dinner guests wanting to take a little break and then come back for a special treat.

Pear Apple Crisp:

Ingredients:

  • 6  cups of cored peeled pears
  • 2 cups of chopped cored peeled apples
  • 2 tablespoons of flour
  • 2 tablespoons of packed brown sugar
  • 2 tablespoons of lemon juice
  • 1/2 teaspoon of cinnamon

Topping:

  • 1 cup of quick cooking oats (not instant)
  • 1/2 cup of packed brown sugar
  • 1/2 cup of flour
  • Pinch of ground nutmeg
  • 1/3 cup of butter, melted

Directions:

  1. In a bowl, toss together pears, apples, flour, sugar, lemon juice and cinnamon until combined.
  2. Spread in 8-inch square glass baking dish and set aside.
  3. Topping: In a small bowl, whisk together oats, sugar, flour and nutmeg; drizzle with butter, tossing with a fork until crumbly.
  4. Sprinkle over pear mixture.
  5. Bake at 350F until pears are tender and topping is golden and crisp – about 1 hour.
  6. Try serving this warm with vanilla ice cream!

Lemon Squares

Ingredients:

Crust:

  • 1/2 cup of flour
  • 6 oz. of chopped walnuts
  • 1/4 cup of icing sugar
  • 3 tablespoons of cornstarch
  • Pinch of salt
  • 1/3 cup of cold unsalted butter, cubed

Custard:

  • 4 Large eggs
  • 1 cup of sugar
  • 2/3 cup of lemon juice
  • 1/4 cup of flour
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt
  • Icing Sugar for dusting

Directions:

  1. Preheat oven to 350F
  2. Grease a 9 inch square baking pan and line with two rectangles of parchment paper. The paper should hang over edges of the pan to create handles.
  3. Combine flour, walnuts, icing sugar, cornstarch and salt in food processor and pulse until blended.
  4. Add cubes of butter and pulse until mixture resembles coarse crumbs.
  5. Press evenly into prepared pan and bake on a middle rack for 25 minutes – until golden brown.
  6. Remove and reduce oven temperature to 325F
  7. Meanwhile, lightly beat eggs, sugar, lemon juice, flour, vanilla and salt in a mixing bowl.
  8. Carefully pour custard over the warm crust and bake until set – about 25 minutes.
  9. Let c ool to room temperature and then refrigerate for at least 4 hours.
  10. Lift square out of the pan using the parchment paper handles, dust with icing sugar and cut into 16 squares.

Chocolate Crumb Cake

Ingredients:

  • 1/2 cup of butter, softened
  • 1/2 cup fo sugar
  • 1 egg
  • 1 egg yolk
  • 1-1/3 cup of flour
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/2 cup of sour cream
  • 3 oz. of bittersweet chocolate, melted

Topping:

  • 1/2 cup of packed brown sugar
  • 1/4 cup of granulated sugar
  • 1/4 teaspoon of cinnamon
  • Pinch of salt
  • 1/2 cup of unsalted butter, melted and warm
  • 1-1/3 cup of flour
  • 1/3 cup of ground almonds

Directions:

  1. In a bowl stir together brown sugar, granulated sugar, cinnamon and salt
  2. Stir in butter
  3. Stir in flour and ground almonds, using hands to press mixture together.
  4. Let cool
  5. In a large bowl, beat butter with sugar until combined.
  6. Bear in egg and egg yolk
  7. In a separate bowl, whisk together flour, baking soda nad salt.
  8. Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.
  9. Stir in chocolate
  10. Spread in alrchment paper-lined 8 inch square metal cake pan.
  11. Crumble topping evenly over batter
  12. Bake at 350F oven until tester inserted in centre comes out clean – 35 – 40 minutes
  13. Let cool on rack before cutting

Hope you have enjoyed these delicious recipes – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated

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