Tuesday, December 7, 2010

Basic Sugar Cookies

Basic Sugar Cookie Dough

  • Hard margarine (or butter), softened 1 cup/250 mL
  • Granulated sugar 1 cup/250 mL
  • Egg yolks (large) 2
  • Vanilla1 /2 tsp./2 mL
  • All-purpose flour 2 1/2 cups/625 mL
  • Baking powder 1/2 tsp./2 mL
  • Salt 1/2 tsp. /2 mL

Basic Cookie Glaze

  • Icing (confectioner's) sugar 3/4 cup/175 mL
  • Milk 1 tbsp./15 mL
  • Hard margarine (or butter), softened 2 tsp./10 mL
  • Vanilla1/4 tsp./1 mL
  • Liquid (or paste) food colouring (see Note)


Basic Sugar Cookie Dough

Cream margarine and sugar in large bowl. Add egg yolks 1 at a time, beating well after each addition. Add vanilla. Beat until smooth.

Combine flour, baking powder and salt in small bowl. Add to margarine mixture in 2 additions, mixing well after each addition until no dry flour remains. Divide dough in half. Shape each half into ball. Flatten each ball into disc and wrap with plastic wrap. Chill for 1 hour.
Discard plastic wrap from 1 disc. Roll out dough between 2 sheets of waxed paper to about 1/8 inch (3 mm) thickness. Discard top sheet of waxed paper. Cut out shapes with lightly floured 2 1/2 inch (6.4 cm) cookie cutters. Roll out scraps to cut more shapes.
Arrange about 1 inch (2.5 cm) apart on greased cookie sheets. Bake in 350ºF (175ºC) oven for 6 to 8 minutes until edges are golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool completely. Cool cookie sheets between batches. Repeat with remaining disc.

Basic Cookie Glaze

Beat first 4 ingredients in small bowl, adding more icing sugar or milk if necessary until barely pourable consistency.

Add food colouring 1 drop at a time, stirring well after each addition until desired colour is reached. Makes about 3/4 cup (175 mL) glaze. Spoon into paper cone (page 27), or into small resealable plastic bag with tiny piece snipped off corner. Drizzle glaze over each cookie. Makes 3 dozen (36) cookies.

1 cookie: 120 Calories; 6 g Total Fat (3.8 g Mono, 0.6 g Poly, 1.3 g Sat); 12 mg Cholesterol; 16 g Carbohydrate; trace Fibre; 1 g Protein; 104 mg Sodium
Note: For best results, use paste food colouring to make bolder colours. Use only a few drops of liquid food colouring to make softer colours.
 I recommend using natural food colours (like strawberry juice, orange juice, etc...instead of artificial colours)

Monday, December 6, 2010

Rockwell Bake

This is from Canadian Parents website


You'll Need:
  • 2 Tbsp olive oil 30 mL
  • 1 cup finely diced onion 250 mL
  • 1 cup finely diced celery (including leaves) 250 mL
  • ½ cup finely diced carrot 125 mL
  • 1 clove garlic, minced
  • 1 Tbsp finely chopped fresh sage 15 mL
  • 2 tsp finely chopped fresh thyme 10 mL
  • 1 cup dried cranberries 250 mL
  • ¼ cup dry vermouth or water 60 mL
  • 5 large eggs
  • 3 cups 2% milk 750 mL (you can switch for 1% or skim)
  • 1 tsp Dijon mustard 5 mL
  • 1½ tsp fine salt 7.5 mL
  • ¼ tsp ground black pepper 1 mL
  • 8 cups diced day-old bread (white, whole wheat or mix) (1-inch/2.5 cm cubes) 2 L
  • 3 cups diced cooked turkey meat (½-inch/1 cm cubes) 750 mL
  • 2½ cups grated Swiss cheese 625 mL (to lower fat and calories try fat free cheese)


Preheat the oven to 350°F (180°C). Grease a 9-inch (2.5 L) springform pan and place on a baking sheet.

In a sauté pan over medium heat, add the oil and heat for a minute, then add the onion, celery and carrot. Sauté until the onions are translucent, about 5 minutes. Add the garlic and herbs, and sauté 1 minute more. Add the cranberries and vermouth or water, then simmer until almost all liquid has evaporated. Remove from heat and cool to room temperature.

While the vegetables are cooling, whisk the eggs to blend in a large bowl, then whisk in milk, mustard, salt and pepper. Add bread cubes, toss to coat and let soak for 15 minutes, stirring occasionally.

Stir the cooled vegetables and diced turkey into the bread mixture, then stir in 2 cups (500 mL) of Swiss cheese. Spoon mixture into the prepared springform pan and sprinkle with remaining ½ cup (125 mL) Swiss cheese. Bake for 60 minutes, or until the top is a rich golden brown and the center springs back when pressed. Let rest for 15 minutes before unmolding and serving.

Serves 6 to 8