Ingredients:

4 envelopes of plain gelatin
¾ cup strawberry puree, (use approximately 1 cup strawberries mashed by hand)
1 ¼ cups water, divided into ½ cup and ¾ cup
3 cups sugar
1 ¼ cups light corn syrup
¼ tsp. salt
¼ tsp. natural strawberry favouring, (optional to increase intensity, Boyajian for example)
¼ tsp. vanilla essence (or almond)
icing sugar for sifting and dusting

Directions:

Line 13x 9-inch pan with waxed paper, butter and dust with icing sugar.
Measure and mash strawberry puree, mix in flavourings, (if using) and ½ cup water, in largest bowl of a stand mixer.
Sprinkle gelatin over the strawberry puree, leave until gelatin softens.

In a heavy saucepan combine sugar, corn syrup, remaining ¾ cup water, and salt. Place over high heat, bring to boil. Continue cooking until sugar mixture reaches soft ball candy stage.

Then, start whisking the strawberry mixture at full speed, with the whisk attachment, on mixer.
Then, carefully and slowly, pour the boiling syrup down the side of the bowl, into the strawberry mixture.
Continue whisking on high speed until mixture is very fluffy and stiff, about 8-10 minutes.

Pour marshmallow mixture into the wax paper lined pan. Smooth the top and let the marshmallow mixture sit, uncovered and untouched, at room temperature for a least 12 hours, the longer the better. (if you can resist the temptation to taste)

The next day, sift icing sugar, dust lavishly over the marshmallow surface. Turn out onto a cutting surface covered in icing sugar, gently peel back waxed paper and dust exposed marshmallow surface with more icing sugar.
Slice into squares or cut into shapes. Dust all sides in icing sugar, shake off excess.

Marshmallows will keep for several weeks at room temperature stored in an airtight container.

As a child I never had store bought marshmallows. I don’t even think I realized they existed. Mom always made marshmallows for us.
They were often plain, but sometimes like this, with flavours added (strawberry and raspberry were, and are, our favourite).

They taste so amazing! Like fabulous sweet spun air. Enjoy!

 

Chocolatey Chocolate Chip Cookies

Yummy – Tastes Like a Brownie

Ingredients:

1 3/4 cups of flour
3/4 tsp baking soda
1 cup butter or margarine
1 tsp vanilla
1cup sugar
1/2 cup packed brown sugar
1 egg
1/3 cup cocoa powder
2 Tbsp milk
1 cup chopped pecans or walnuts
3/4 cup semi sweet chocolate chips

Directions:

Preheat oven to 350 C.
Stir together flour and baking soda.
Set aside.
In a large bowl cream together butter, vanilla and sugars.
Beat until fluffy.
Beat in an egg, then cocoa, then milk.
Mix in flour until just blended.
Stir in nuts and chocolate chips.
Drop by spoonful in greased sheets and bake for 12 minutes.
Makes 3 dozen.
Hints:

Leave nuts out and add more chocolate chips.
(Use jumbo size chips if you can find them).
Use 3/4 cup of both sugars.
Check cookies often and rotate pans as necessary.

Arizona Fruit Salad (variation)

Ingredients:

1 Avocado
1 papaya
2 Tbsp lime juice
2 oranges
Pineapple & melon to suit
1 Grapefruit

Dressing (combine and pour over fruit before serving)

2 Tbsp orange juice
2 Tbsp lime juice
2 Tbsp liquid honey

Directions:

To make salad:

Peel and dice avocado – sprinkle with lime juice.
Peel, seed and cube (small papaya) – sprinkle with lime.
Peel and cube oranges, melon, pineapple & grapefruit.
Combine in large bowl.

Dressing:
Combine and pour over fruit before serving.

Carrot Soup

Ingredients:

1/2 cup butter
2 cups finely chopped onion
12 large carrots, peeled & sliced
4 cups chicken broth
1 cup fresh orange juice
Salt/pepper to taste
Grated orange zest

Directions:

Melt butter in pot and add onions, cooking over low heat until lightly browned.

Add carrots and broth and bring to a boil.

Reduce heat.

Cover and cook until carrots are very tender, about 30 minutes.

Pour through a strainer, reserving broth.

Add strained vegetables in batches to a food processor or blender and puree until smooth.

Return puree to pot, add orange juice and reserved broth.

Season to taste.

Add orange zest.

Simmer until heated through.

Serves 6 to 8.

We changed things a little by adding nutmeg and powdered ginger to taste.
Last time no salt and no pepper – tasted great.

Also, for the broth we used Campbell’s chicken with herbs broth – you can use turkey or chicken stock.  This is a great recipe for experimenting with, so if you like that kind of experimentation, you will enjoy this one.

Pasadena Pin Wheels

Ingredients:

8 oz Cream Cheese
4 oz can of green chiles
1 large tomato diced
¼ tsp dry mustard
One can of tuna or salmon (optional)
2 Tbsp mayonnaise
Flour tortillas or flat bread (used for the wraps)
1 large garlic clove minced
Green onion (about 2/3 stalks, chopped finely)
Red and or orange peppers (chopped finely)

Directions:

Bring cream cheese to room temperature.
Blend cream cheese and mayonnaise.
Stir in remaining ingredients, cover and refrigerate for 2 hours.
Spread mixture evenly over each tortilla and roll up tightly.
Refrigerate until firm.
Slice rolls in to pinwheels (small sections) and place on a cookie sheet.
Broil until lightly brown.
Note: Pinwheels can be eaten cold or at room temperature as well.
Note: Instead of slicing rolls, use the roll as a wrap for lunch.

Strawberry and Spinach Salad

 

 

 

This spring salad is teaming with Vitamin A and Vitamin C.

The bright green of the spinach and contrasting red of the strawberries is beautiful and the flavors are excellent together.

Ingredients:

1 pint fresh strawberries

2 bunches fresh spinach

1/2 cup sugar

1 1/2 tablespoons minced green onion

1/2 teaspoon Worcestershire sauce

1/2 teaspoon paprika

1/2 cup olive oil

1/2 cup balsamic or cider vinegar

2 tablespoons sesame seeds

Directions:

Wash strawberries under cool running water.
Remove caps and set aside to drain.
Wash spinach and remove large tough stems.
Tear large leaves into small pieces.
Drain. In a medium bowl combine remaining ingredients and whisk together.
Slice strawberries into halves or quarters and place in a large bowl.
Add dry spinach.
Pour dressing over all and toss.

Makes 8 servings.
For a little variation try adding a feta cheese to taste and chopped fresh basil.

Roasted Red Pepper Soup

Ingredients:

2 garlic cloves, minced
2 chopped onions
2 tbsps olive oil
4 large red peppers, roasted (or 2 jars roasted peppers cut into chunks)
3 cups chicken or vegetable stock

Directions:

Sauté garlic cloves in olive oil until soft, about 8 minutes.
Stir in roasted red peppers.
Cook until peppers are soft.
Then puree.
Stir into chicken or vegetable stock.
Heat until hot.
Serves 6 to 8.

Orange and Red Onion Salad

Makes 4 servings

Ingredients:

1 tablespoon (15 mL) orange juice concentrate
2 tablespoons (25 mL) balsamic vinegar
1 tablespoon (15 mL) extra virgin olive oil
3 oranges, peeled and white pith removed,
Sliced 1 small red onion
Salt and freshly ground pepper to taste
3 cups (750 mL) mesclun mix or other assorted salad greens

Directions:

In a small bowl, mix together orange juice concentrate, balsamic vinegar and olive oil.
Place orange slices and red onion in a medium bowl.
Pour over orange and onion slices and toss.
Season to taste with salt and freshly ground pepper.
Place mesclun mix onto 4 serving plates and top with dressed orange and onion mixture.
Serve immediately.

Beef Short Rib Stew

Begin
with gratitude &  practice

Ingredients:

3 ½ lbs beef short rib (2 inch cubes)
½ can of tomato sauce
1/3 cup of ketchup
½ cup red wine
½ cup of white wine
5 Tbsp soy sauce
1/8 cup Worchester Sauce
5 Tbsp sugar
2 Tsp salt
Potatoes, carrots, celery & onion
Water

Directions:

Bake flour coated cubes @ 400 F for 35 minutes or until brown.

Place browned beef and any juices into large pot.

Add the rest of the ingredients except vegetables.

Bring water to a boil and then simmer at medium to low heat for 1 hour or to desired meat tenderness.

Stir occasionally.

Add vegetables in the order above.

Change ingredients to suit personal taste.

* Complete with gratitude *

 

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