Wednesday, September 8, 2010

Mummy Beeson's award winning Caramel Creams.

I still remember Natalie and I purchasing that giant mother's day card for her at the local 7-11 in Falls Church. She was tickled right bloody pink by it. Congrats on your prize mummy.

Katherine Beeson of Greenfield took the top prize in the Grandma's Favorite
Cookie category for these tasty Caramel Creams.
Caramel Creams
Makes 4 dozen frosted or 2 dozen sandwich cookies

...1 ¼ cups (2 ½ sticks) butter (divided)
½ cup brown sugar
¼ cup granulated sugar
2 teaspoons vanilla (divided)
1 egg yolk
2 cups plus 2 tablespoons flour
2 ½ cups powdered sugar
3 to 5 tablespoons cream
In large bowl, cream 1 cup butter with brown sugar and granulated sugar
until light and fluffy. Add 1 teaspoon vanilla and egg yolk and mix well. Add flour and mix until dough forms. Chill dough for 2 to 8 hours.
When ready to bake, preheat oven to 325 degrees. Lightly grease cookie
sheets or line with parchment.
Roll dough into ¾-inch balls and place about 1 inch apart on prepared
sheets. Flatten to 1/8 -inch thickness by pressing in crossways pattern with tines of fork or using the bottom of a glass dipped in sugar. Bake in preheated oven for 8 to 11 minutes or until cookies are very light brown. Cool on rack.
In saucepan, melt remaining ¼ cup butter over low heat until it just begins
to brown, about 6 to 8 minutes. Watch carefully. Remove from heat and
blend in powdered sugar, remaining 1 teaspoon vanilla and cream, until it reaches desired spreading consistency. Frost cookies by dipping knife into icing and drizzling over tops. Or spread frosting between two cookies to make sandwich cookies.

Tuesday, September 7, 2010

Spaghetti a'la Mycoprotein

1 Bag of MorningStar Farms® Meal Starters™ Grillers® Recipe Crumbles™
(found in the freezer section at smiths in the vegetarian option area)
4 cans of tomato paste
2 cans diced tomato, garlic, basil
2 bay leafs
4 cloves of garlic, not bunches just the cloves
2 large golden onions
1 red pepper
1 green pepper
(we're going to cheat on this due to the fact that you don't have many spices in the house)
4 packets of Spaghetti spice powder in the flavour packet section at Smiths, doesn't matter the brand.
7cups of water
2 tablespoons butter but if going vegetarian route throw the country crock in there

1 in a big pot place the water, tomato sauce (6oz cans) the diced tomato, garlic, basil (a del monte product I believe), the bay leaves, and the butter
Put the heat on low->medium

Chop the onions, the peppers, garlic
add all of this to a saucepan containing a couple tablespoons of olive oil
under medium heat cook the onions and peppers until the onions are a bit clear
add the mycroprotein meat and reduce the heat. This is so that the crumbles absorb the flavour of the onions garlic and peppers.
add all of this to the spaghetti sauce after about 5 minutes
Simmer the sauce for about 20 minutes on low heat, it should bubble a bit but we don't want it to burn.

Prep your noodles and away you go.

For the horrible for you Garlic bread
don't bother cleaning that pepper/onion saucepan just wipe it out and throw a cube of butter and 3 finely chopped cloves of garlic
heat up the butter by 2 tbs each and grab a package of sandwich or Hogie rolls
fry only the soft inside portion of them and you have instant fried garlic breads.