Scuffles

 

 

 

Iced Almond Scuffles

                                                            

 

Mix up the following dough the night before you plan on baking them and put it in the fridge.

1 1/2 T. yeast

1/2 c. warm water

Let the above ingredients sit for 10 mins.

 

Cut 1 1/2 c. cold margarine or butter into 4 c. flour

Add:

1/4 c. sugar

1/4 tsp. salt

3/4c. milk

3 eggs (beaten)

Mix and cover with Saran Wrap. Chill overnight in the fridge. Roll into 9"- 1/4" thick circles and cut into wedges with a pizza cutter. Roll from the thick end to the thin and place on a greased cookie sheet. Bake 12- 15 mins. at 330 degrees.

When cool ice with an almond flavoured icing and add slice almonds to the top.

Icing:

1 T. margarine

1/4 c. milk or cream

1/2 tsp. almond flavouring

Enough icing sugar to make and icing that is not runny.

 

 

Cinnamon Scuffles

 

 

Follow the above recipe except once the dough is rolled out sprinkle it with a cinnamon and sugar mixture. Cut it into wedges and roll it as you did for the almond scuffles.

Cherry Slice

                                                                            

 

1 c. margarine

1 1/2 c. sugar

1 tsp. vanilla

1 tsp. baking powder

1 1.2 tsp. almond extract

4 large eggs

3 c. flour

Blend the margarine and sugar. Add vanilla and almond flavourings. Beat in eggs, one at a time. Gradually add flour and beat well. Spread 2/3 c. of the batter on a greased 10x15" pan. Spread one can of cherry pie filling over this. Dot the top with spoonfuls of the remaining batter. Note: I never use all the batter. Bake at 350 degrees for 30-40 mins. Do not brown.

When cool pour a loose icing over the top.

Icing

1  T. margarine

1/4 c. milk

1.2 tsp. almond flavouring

 

Add enough icing sugar to make a runny icing.

Graham Slice or Butterscotch Crunch Slice

 

 

                                                              

 

 

Graham Slice

 

Cover  a 10x14" cookie sheet(with sides) with foil. Line the bottom of the sheet with graham wafers.

 Put flaked almonds over the wafers.

In a pot add:

1 c. butter or margarine

3/4 c. brown sugar

1 tsp. minute tapioca

Bring this to a boil and with a tablespoon pour the mixture over the wafers. Bake in a 350 degree oven for about 7- 10 mins. Break wafers apart once it is cool enough to handle.

 

 

 Butterscotch Crunch Slice

 

Follow the above recipe but once it comes out of the oven sprinkle it with:

1 c. chocolate chips

1 c. butterscotch chips or Reeses chips

1/2 c. Skor chips

Break it apart once it has cooled slightly.

Butterscotch Confetti Squares

                                                 Butterscotch Confetti Squares

                                                                   

 

In the microwave melt:

 1/4 c. margarine

1/2 c. peanut butter

1 c. butterscotch chips

 

Cool this mixture and then pour over an 8 oz. bag of coloured marshmallows. Mix gently until all the marshmallows are coated. Pour into a greased 9x 13 " pan and spread with a spatula. This slice freezes well and is best eaten frozen.

 

Christmas Baking

                                            

 

As you can see by my kitchen, it's time for Christmas baking.

 

 

Here are some of my family's favorite recipes.

Expanding My Horizons

As you see, I am not a painter. However, watercolour is something that has always interested me and so I am determined to try it and to improve. These are my first two attempts.

                                    

 

July 2013

 

November 2013

Soft Perogy Dough

This perogy dough recipe has  become my new favorite. It is very easy to work with and has a little more body when cooked.

                                            Favorite Perogy Dough

7  3/4 c. flour (this will vary depending on the  flour- you want the dough a little sticky)
6 tsp. salt
1 3/4 c. warm milk
1 1/2 c. light sour cream
4 T oil
3 eggs
Don't over mix the dough. Let it sit covered for at least 1 hour or in the fridge overnight.

Montana's Smoked Ribs

       Montana's Smoked Ribs


To begin, purchase a whole pork spare rib slab and trim it, saving the cut-offs to be snacks. Place the slab in a baking pan and cover with apple juice or cider. If you roll the ribs up, the slab can also be marinated in a gallon freezer bag. Leave the ribs at least 4 hours in the juice, or overnight if you can.

Heat up the smoker to 225 degrees Fahrenheit, and throw in some hickory wood. Remove the ribs from the apple juice, pat dry with a towel, and season with salt and pepper. When the hickory begins to smoke, place the ribs in the smoker.

 Combine one cup of apple butter with one-quarter cup water and one tablespoon of soy sauce. Begin brushing this mixture onto both sides of the ribs after 3 hours of smoking. Continue basting every 10 minutes until the ribs are tender.
  Be careful to keep the smoker temperature down while the ribs are being basted so the sweet apple butter doesn't burn.

Moist Multigrain Bread

                                                            
                                                    Moist Multigrain Bread
       This is my favorite multigrain bread recipe. It is so moist.

Soak for 30 minutes:
 ¾ c. of 7 grains mixture (oatmeal if you don’t have it) in 1 cup of warm water.


At the same time put the following ingredients in a bowl and leave it for 10 minutes.
¼ c. warm water
3 tsp. honey
3 tsp. yeast
     

When the time is up put the above ingredients in a your mixer’s bowl and add:
¼ c. ground flax
¼ c. sunflower seeds
¼ c. sesame seeds
3 T maple syrup
4 T olive oil or canola
2 tsp. salt
2 c. white flour

Knead with mixer and then start adding 2 ½ to 3 c. whole wheat flour. The dough should be a bit sticky. After about 5 mins. of mixing cover the bowl with plastic wrap and then a towel, let rise 1 ½ hours. Then put into two pans and let rise another 1 hour.
  Bake at 400 F (convection) for 23 to 25 mins. Then wipe top of loaves with butter.