Honey and Raspberry Pancakes for Shrove Tuesday

We all know what today is and if you don't, let me tell you . . . it's PANCAKE DAY, or Shrove Tuesday . . . the last day before Ash Wednesday which is the beginning of Lent. It's a day of penitance to clean the soul, and a day of celebration as the last chance to feast before Lent begins.



Lent is a time of abstinence . . . a time where most Christians give something up to show their dedication to the Lord . . . a time where they show repentance for their misdeeds by then abstaining from certain pleasures. Shrove Tuesday is the chance to use up some of the things that historically were considered verbotten during lent . . . things like eggs, milky foods, fish, meat etc. Some people give up chocolate. Other's give up beer. It's a form of penance I guess.



We don't really do that in my church, but it doesn't stop us from enjoying pancake day. I've enjoyed pancake day ever since I was a little child! That was the one day of the year that my mother would cook us pancakes. We never had them at any other time, and on pancake day we could have our fill. My poor mom . . . we had her cooking pancakes for what must have seemed like forever, because we just could not get enough of them!



Over here in the UK, the pancakes are a lot different than they are in North America. North American Pancakes are light and fluffy . . . pancakes here in the British Isles are more like crepes. Traditionally they are eaten by sprinkling them with sugar and fresh lemon juice, and I have to confess that they are very, very good that way.



In different places throughout the UK there will be celebrations and pancake races. The aim of a pancake race is to run as fast as you can while tossing a pancake in a frying pan! Some races have teams doing a relay, some have competitors in fancy dress, but all are great fun to watch.



There won't be any races in this house . . . well, perhaps one race to see how fast we can get to the table so that we can scarf down these tasty babies! Traditional British pancakes . . . or crepes . . . folded over a delicious fruity raspberry filling and served with a scoop of Vanilla Bean Ice Cream!



Anyone for seconds?? (Recipe adapted from the March 2012 issue of Good to Know Recipes.)



*Honey and Raspberry Pancakes*
Serves 4
Printable Recipe

Pancake day has NEVER tasted better.

75g plain flour (12 TBS)
pinch of salt
2 medium free range eggs
200ml milk (6.76 fluid ounces, or 13 1/2 TBS)
6 TBS runny honey
a light flavoured oil for cooking
2 TBS whiskey, Cointreau or Orange Juice (you decide)
350g raspberries (Thawed and drained if frozen) (about 2 1/2 cups)
Vanilla Bean Ice Cream to serve


Place the flour, salt and eggs into a large beaker. Add half of the milk and whisk vigorously until smooth and lump free. Whisk in the remaining milk and 2 TBS of the honey, until smooth and thoroughly amalgamated.

Heat a 12 inch nonstick frying pan until hot. Drizzle a little oil over the centre and then wipe around with a bit of kitchen paper toweling. Pour in 1/4 of the pancake batter, swirling it to spread it thinly to cover the base of the pan. Cook for 2 minutes or so until the top of the pancake is set and the bottom golden brown. Flip over and cook for a further 1 to 2 minutes until golden on the other side. Transfer to a warm plate. Repeat until you have made 4 pancakes, placing greaseproof paper in between each one. Keep warm while you make the raspberry filling.

Melt the remaining 4 TBS of honey in the frying pan along with the whiskey, cointreau or orange juice. Bring to the boil and simmer for 1 minute. Add the fruit and heat through for one minute, stirring gently to coat the berries with the sauce.

To serve, place a pancake on each of 4 dessert plates. Divide the berry mixture between each, saving back a bit of the juices. Fold each pancake into quarters. Top with a scoop of Vanilla Bean ice cream and drizzle each with some of the remaining juices. Enjoy!

Ginger Cutouts on a Night Before Christmas

Twas the night before Christmas, when all through the abode
Only one creature was stirring & she was cleaning the commode.
The children were finally sleeping, all snug in their beds,
while visions of Nintendo & Barbie flipped through their heads.

Yes, and dad was snoring in front of the TV,
with a half constructed bicycle propped on his knee.
So only the mom heard the reindeer hooves clatter,
which made her sigh, "Now what is the matter?"



With toilet bowl brush still clutched in her hand,
She descended the stairs, and saw the old man.
He was covered with ashes & soot, which fell with a shrug,
"Oh great," muttered the mom, "Now I have to clean the rug."

"Ho Ho Ho!" cried Santa, I'm glad you're awake."
"your gift was especially difficult to make."
"Thanks, Santa, but all I want is time alone."
"Exactly!" he chuckled, "So, I've made you a clone."



"A clone?" she muttered, "What good is that?"
"Run along, Santa, I've no time for chit chat."
Then out walked the clone - The mother's twin,
Same hair, same eyes, same double chin.

"She'll cook, she'll dust, she'll mop every mess.
You'll relax, take it easy, watch TV and rest.
"Fantastic!" the mom cheered. "My dream has come true!"
"I'll shop, I'll read, I'll sleep a night through!"



From the room above, the youngest did fret.
"Mommy?! Come quickly, I'm scared and I'm wet."
The clone replied, "I'm coming, sweetheart."
"Hey," the mom smiled, "She sure knows her part."

The clone changed the child and hummed her a tune,
as she bundled the small one in a blanket cocoon.
"You're the best mommy ever. I really love you."
The clone smiled and sighed, "And I love you too."



The mom frowned and said, "Sorry, Santa, no deal.
That's my child's LOVE she is going to steal."
Smiling wisely, Santa said: "To me it is clear,
Only one loving mother is needed here."

The mom kissed her child and tucked her in bed.
"Thank You, Santa, for clearing my head.
Sometimes I forget, it won't be very long,
before they'll be too old for my cradle and song."



The clock on the mantle began to chime.
Santa whispered to the clone, "It works every time."
With the clone by his side, Santa said: "Goodnight.
Merry Christmas, dear Mom, you'll be all right."

Sometimes we need reminding of what life is all about.
Especially at times when the Holiday season shouts,
and all we do is clean, bake, and procure.
You get the picture -- I'm sure.



So stop for a moment and hug that little one so dear,
whether he/she is 2 or 22, or even older this year.
For they are the gift that God gave us from Heaven above,
and what a special gift to be treasured, with endless LOVE!
~Author Unknown

Merry Christmas Everyone! May your holiday be truly blessed, and filled with an abundance of love and joy. Catch you on the flip side!




*Old Fashioned Ginger Cut Outs*
Printable Recipe

These deliciously crisp and spicy cookies are a wonderful addition to any holiday tray.

8 TBS softened butter
1/2 cup packed light soft brown sugar (3.75 ounces)
1/2 cup molasses (250ml, can use equal measures of golden and dark treacle)
1 large egg
2 1/2 cups all purpose flour (10.6 ounces)
1 tsp baking powder
1/2 tsp salt
1 TBS ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp freshly ground nutmeg
1/2 tsp ground cardamon

Pre-heat the oven to 160*C/350*F. Cream together butter and sugar. Then beat in the molasses and egg.

Sift the dry ingredients together in a bowl. Add to the creamed mixture and mix until well blended. Put into a plastic bag and refrigerate for one hour.

Roll out onto a lightly floured surface, 1/4 inch thick. Cut into 3 inch squares or use your choice of cookie cutters to cut out shapes. Place on baking sheets and bake for 7 to 9 minutes until set and lightly browned. Transfer to a rack to cool completely.

To Decorate:

2 cups icing sugar (8 ounces)
3 to 4 TBS water or milk
Food colouring (if desires)
assorted small candy sprinkles, edible glitter and or decorator sugar

Whisk the icing sugar and enough water or milk together to give you a thick, but easily spreadable glaze. You can tint it different colours, using food colouring. For a neat finish dip the cookies into it on the flat and then lift them straight up allowing any excess to drip off. You can spoon it on as well, but it won't give you as neat a finish. (My stars were dipped, my men were drizzled.)



Over in The Cottage today, some delicious White Chocolate and Cherry Fudge.

A Gorgeously Scrummy Assortment of Christmas Lunch Sides

Source: veryvintageimages.blogspot.com via Marie on Pinterest

As promised here is a delicious assortment of fabulous side dishes that go very nicely with your Christmas turkey, ham or roast beast! None are hard and with careful planning most can be done ahead of time and warmed up on the day once the main dish comes out of the oven and is resting.

There is still time to get in any ingredients that you are lacking! Two more sleeps! Enjoy!



*Brussels Sprouts with Buttered Chestnuts*
Serves 4
Printable Recipe

Another delicious way of preparing your sprouts.

350g of brussels sprouts, trimmed (3/4 of a pound)
3 TBS butter
100g of tinned whole chestnuts (3 1/2 ounces)
pinch of freshly grated nutmeg
sea salt and freshly ground black pepper
50g flaked almonds to garnish, toasted lightly ( about 1/4 cup)

Bring a large saucepan of lightly salted water to the boil. Add the sprouts and cook for 5 minutes, then drain thoroughly.

Melt the butter in the saucepan over medium heat. Add the drained sprouts and cook, stirring for about 3 minutes or so, then add the chestnuts and nutmeg. Season to taste with salt and pepper, stirring all together well. Cook and heat through for a further 2 to 3 minutes, stirring. Transfer to a warm serving dish, sprinkle with the almonds and serve.



*Sugar Glazed Parsnips*
Serves 8
Printable Recipe

One of our favourite side dishes!

24 small parsnips, peeled
scant tsp of fine seasalt
4 ounces butter (1/2 cup)
115g of soft light brown sugar (1/2 cup)

Place the parsnips in a saucepan with lightly salted water just to cover. Bring to the boil, then reduce the heat, cover and simmer for 20 to 25 minutes until tender. Drain well.

Melt the butter in a heavy skillet. Add the parsnips and toss together well. Sprinkle with the sugar. Cook, stirring frequently to help prevent the sugar from sticking to the pan or burning. Cook for a further 10 to 15 minutes until golden and glazed. Transfer to a warmed serving dish and serve immediately.



*Spring Onions and Baby Peas*
Serves 6
Printable Recipe

A delicious and easy way to prepare and serve peas that is most impressive.

60g of unsalted butter (1/4 cup)
12 small bulbed spring onions (green or salad onions, or scallions as they are sometimes called)
trimmed (cut the bulbs off and discard the green bits or save for another use)
1 large bag of frozen petit pois (about 4 cups)
1 TBS caster sugar
4 sprigs of mint
3 or 4 large iceberg lettuce leaves

Melt the butter in a saucepan over medium heat. Add the onion bulbs and cook for about 2 minutes or so. Stir in the peas and season to taste with some seasalt and freshly ground black pepper. Sprinkle on the sugar and mint. cover with the lettuce leaves and 2 fluid ounces of water (1/4 cup). Place a tight fitting lid over all, reduce the heat to low and simmer for 10 to 15 minutes, until the peas are tender. Discard the lettuce and mint. Place into a heated serving dish and serve immediately.



*Braised Red Cabbage*
Serves 6 to 8
Printable Recipe

Wonderful with pork, goose, turkey. Spicy and slightly sweet.

2 TBS olive oil
500g (1 pound 2 ounces) red cabbage, sliced
1/2 medium red onion, peeled and thinly sliced
2 cloves garlic, crushed
1 tsp sea salt
1 granny smith apple, peeled and grated
100ml (3.5 fluid ounces) red wine vinegar
60g (1/3 cup packed) soft light brown sugar
250ml of dry white wine (1 cup)
250ml chicken stock (1 cup)

Heat the oil in a large skillet over medium heat. Add the cabbage, onion, garlic and salt. Cook, stirring for several minutes, then stir in the apple, vinegar and brown sugar. Cook for a further 3 to 5 minutes. Pour in the wine and stock. Allow to simmer over low heat for a further 40 to 45 minutes, stirring occasionally, until the cabbage is quite tender and the liquid reduced. Serve warm.



*Spiced and Roasted Winter Vegetables*
Serves 4
Printable Recipe

These are perfect for Christmas lunch because they offer a nice variety of vegetables without taking up most of the hob and dirtying a bunch of saucepans!

4 parsnips, scrubbed and trimmed, but unpeeled
4 carrots, scrummed and trimmed, but unpeeled
2 brown onions, peeled and quartered
1 red onion, peeled and quartered
3 leeks, trimmed and cut into 2 1/2 inch slices
6 garlic cloves, unpeeled and left whole
6 TBS extra virgin olive oil
1/2 tsp mild chili powder
pinch of sweet paprika
sea salt and freshly ground black pepper to taste

Preheat the oven to 220*C/425*F/ gas mark 7. Bring a large saucepan of water to the boil.

Cut the parsnips and carrots into wedges of similar size. Add them to the boiling water and cook for about 5 minutes. Drain well and place into an ovenproof dish along with the onions, leeks and garlic. Pour over the oil, sprinkle with the spices and salt and pepper to taste. Mix together to coat the vegetables.

Roast in the preheated oven for about an hour, stirring occasionally from time to time, until they are tender and starting to colour.

Remove to a warmed serving dish and serve immediately.



*Chestnut and Sausage Stuffing*
Serves 6 to 8
Printable Recipe

One of our favourite stuffings. You may either use to stuff the bird, or shape into balls and baked separately. This is a delicious stuffing which goes very well with the richness of turkey or goose. It smells fabulous when baking.

225g of pork sausage meat (1/2 pound)
225g of unsweetened chestnut puree (1/2 pound)
85g of toasted walnuts, chopped (a scant 1/4 pound
115g of ready to eat dried apricots, chopped (1/4 pound)
2 TBs chopped fresh parsley
2 TBS snipped fresh chives
2 tsp chopped fresh sage leaves
4 to 5 TBS double cream
sea salt and freshly ground black pepper to taste

Combine the sausage meat and chestnut puree in a bowl. Stir in the walnuts, apricots, parsley, chives and sage. Stir in enough cream to make a firm, but not dry mixture. Season to taste with some salt and black pepper. (I cook a tiny bit in a frying pan to have a taste.) If you are planning on stuffing a turkey or a goose, fill the neck cavity only to ensure that the bird cooks all the way through. It is safer and more reliable to cook the stuffing separately, either rolled into small balls and places on a baking sheet, or spooned into an ovenproof dish.

Cook the separate stuffing in a preheated oven for 30 to 40 minutes at 190*C/375*F/ gas mark 5. If you are cooking a bird at a lower temperature in the same oven, then it may take longer.



*Sprouts with Chestnuts and Pancetta*
Serves 6
Printable Recipe

One of my favourite ways to have sprouts!! Everyone seems to like these!

1 pound roasted chestnuts, peeled ( 2 cups)
300g of brussels sprouts (about 3/4 pound)
100g piece of pancetta, finely diced (about 1/4 poud)
50g of butter (3 TBS)
1 small red onion, peeled and finely chopped
1 TBS fresh thyme leaves
1 clove of garlic, peeled and crushed
sea salt and freshly ground black pepper

Remove and discard the tough outer leaves from the brussels sprouts. Trim the bases and peel the leaves away, one at a time, continuing to peel and trim until all the leaves have been removed. Set aside.

Saute the pancetta in a nonstick skillet over medium heat, until the fat has been rendered and the pancetta is crisp. Scoop the pancetta out of the pan with a slotted spoon to a plate. Melt half of the butter in with the fat from the pancetta. Add the onion and saute until softened, but not browned. Add the chestnuts and toss to warm through. Transfer to a plate and set aside.

Melt the remaining butter in the pan. Toss in the brussels sprout leaves, thyme and garlic. Cook, tossing together, until the leaves are crispy tender and bright green. Season to taste with seasalt and freshly ground black pepper. Return the pancetta, onion and chestnuts to the pan and heat through gently. Place into a warmed serving dish and serve immediately.



*Cranberry Sauce*
Serves 8
Printable Recipe

The flavour of citrus and cranberry go very well together. Delicious with roasted turkey, game, duck or chicken. This can be made ahead.

the thinly pared zest and juice of one unwaxed lemon
the thinly pared zest and juice of 1 large orange
350g (about 3/4 pound) of cranberries, thawed if frozen
140g of caster sugar (1 cup)
2 TBS cornflour mixed with 3 TBS cold water

Cut the peels of the lemon and orange rind into thin shreds and place in a heavy based saucepan. If you are using fresh cranberries, rinse well and remove any bits of leaf and stem. Add the berries, citrus juices and sugar to the saucepan and cook over medium heat, stirring occasionally for about 5 to 8 minutes, until the berries begin to burst. Strain the juice into a clean saucepan. Reserve the cranberries. Stir the cornflour mixture into the juice and then bring to the boil, stirring constantly, until the sauce is smooth and thickened. Remove from the heat and stir in the reserved cranberries. Transfer to a bowl and allow to cool completely before covering with some plastic cling film and refrigerating.



Cooking in The Cottage today, some scrumdiddlyumptious Portugese Custard Tarts!

Porkie Pies

These little tasty treats have been somewhat of a Christmas Tradition in my home. It's a very old recipe that I have had kicking around in my Big Blue Binder for yonks and yonks . . . so long that I no longer know where it came from.



The page that is is written on is tattered and torn from years of use . . . and splattered too. I don't know what's up with that because I generally don't see myself as a messy cook! I'm not sure how that happens!



The title is underlined in red, denoting that it is a "Christmas" recipe . . . a recipe saved to be made only at that special time of year . . . which somehow makes these "Christmas" recipes taste even better, because they are a once-in-a-year treat!



They are very impressive to look at, and yet . . . so very simple to make. (This is a real bonus at Christmas when our days are busy and hectic!)



They are also incredibly delicious, with a crispy buttery cookie crust that you simply press into mini muffin tins and bake . . . a sweet date filling and a topping of a dab of delicious buttercream icing, which you can either make yourself or purchase ready made.



I always make my own, as it's very simple and quick and completely natural. (2 TBS softened butter and 280g of icing sugar (2 cups) beaten together with just enough milk to create a fluffy creamy mixture. You can also add a few drops of vanilla extract if you want.)



I believe the original name was Cape Breton Pork Pies, but . . . a lot of our Nova Scotian recipes come from over here in the UK, so I am just calling them porkie pies . . . the term porkie pie being Cockney rhyming slang for telling lies . . . and what are these but a delightful little lie and surprise for your guests as they are not pork pies at all, but delicious little date tarts!



Enjoy!




*Porkie Pies*
Makes 24
Printable Recipe

"Porkie Pies" is Cockney Rhyming slang for "telling lies." These are a sweet little lie as they are not pork pies at all, but tasty little tartlettes with a crisp cookie crust, a sweet date filling and a creamy buttercream topping!

For the shells:
8 ounces butter, softened (1 cup)
4 TBS icing sugar
280g flour (2 cups)

For the filling:
375g chopped dates (2 cups)
255g of soft light brown sugar (1 1/2 cups)
250ml of water (1 cup)
1 TBS lemon juice

White butter cream icing(your own recipe or premade)

Preheat the oven to 220*C/425*F/ gas mark 7. Have ready two mini muffin pans, each holding 12.

Beat the butter, flour and icing sugar for the shells together until you have a smooth mixture. Divide into 25 evenly sized balls and drop each into the muffin tin holes. Use a wooden dowel or something similar to tamp the centres down and force the edges up into a crust shape. Bake in the heated oven for 8 to 10 minutes until lightly browned. Remove and let cool before popping out of the tin completely.

To make the filling combine all the ingredients in a saucepan and bring to the boil. Reduce the heat and simmer until thickened, about 10 minutes. Allow to cool completely.

To assemble spoon a portion of the date filling into each cookie cup and top with a bit of butter cream. You can pipe the buttercream on if you wish, but I am lazy and just spoon it on. These are fabulous!

These would also be great artistically plated up and taken over to the neighbours during the holidays as a gesture of love and friendship. Why not put on your apron and baking shoes and go on a bake-a-thon of neighbourly love. I know it's not really British to do that, but I bet your neighbours would be pleasantly surprised and really pleased! They may even put their own baking shoes on and return the favour!


Over in The Cottage today a delicious Sour Cream Cake!

Morphy Innovators for December and some Scrummy Whipped Shortbread Cookies

As you know I am a member of the Morphy Richards House Proud Innovators. All year I have been treated to the priviledge of getting to test different Morphy Richards Appliances and it's been great. I am a big fan of the Morphy Richards products and have enjoyed every single one.

In October Morphy Richards teamed up with Age UK and unveiled a brand new range of stylish kitchen and household products specifically designed to help make daily household tasks that little bit easier for the elderly.

A dedicated team of British designers developed the range especially with people in later life in mind and a portion of the proceeds from all sales will also be donated to provide vital funds to Age UK to help older people.



Age UK is a brilliant organization over here in the UK which works to improve later life for everyone by providing life-enhancing services and vital support.

I think it's a brilliant combination!

As a member of the Innovators and to help promote their alliance with Age UK, I was offered the chance in December to receive a product from this fantastic range to give to an elderly friend/ family member or neighbour. I was very pleased to do so.

Doreen has always been like a second mom to me. I've known her since I first moved over here to the UK and I just love her to bits. She's quite elderly now at 83 and has not enjoyed very good health over these past few years. She got the shingles several winters ago and has not really been the same since. She's always in a lot of pain and her mobility has been severely compromised. When I was asked to think of someone I could do this for, Doreen immediately came to mind.



Doreen spends a lot of time sitting in her chair now and I know that she gets very cold in the winter and so I chose for her to receive the Morphy Richards Luxury Heated Throw. It would have been no good to get her a kettle or hoover, because, well . . . she just doesn't use those things and her carers would have felt the benefit of having those type of things far more than she would have done. I thought this heated throw would be just the ticket.

The Luxury Heated Reversible Throw is ideal for draping over a bed, or for snuggling into on the sofa, or for a lap cover whilst sitting in a chair. With its reversible cream and brown colour in a soft fleece material it offers flexibility and comfort. It feels just like a warm teddy bear. (Doreen loves teddy bears!) It has ultra thin nano wires created specifically to ensure a good night's rest. When we get older our skin thins and becomes so much more sensitive to things like wires and such. There are 6 heat levels which enables whomever is using it to be able to choose just the right temperature for themselves.

It is also completely machine washable so that it's very easy to keep it fresh and clean. The electric attachment removes very easily so that you can put it into the wash. (Elderly people often struggle with things like this, so that is a big bonus.) It's also BEAB approved which means that a person is able to enjoy their heated throw with complete piece of mind, it has been comprehensively tested for all known safety situations. You can relax in the knowledge it conforms to the highest European safety standards. It also has a built in protection system which automatically shut off the power if it reaches a temperature that is higher than considered comfortable. It will also shut off if an unsafe situation should arise. Another bonus!



It arrived last week and I was so happy to be able to bring it over to Doreen, just as happy as she was to receive it. We spoke a few days later and she was really enjoying it, especially as we have gone into a cold snap over here. She is ever so grateful to Morphy Richards and the AgeUK people for this lovely gift. I also feel very grateful as I know that Doreen will be as snug as a bug in a rug this winter! Many thanks to Morphy Richards and AgeUK , and Chris from Finn PR for this most generous gift, and for making my friend Doreen a little bit more comfortable this winter!!! You are all stars! (This is the spirit of Christmas and Giving in action!)



Of course you just know that when I visited her the other night, I also brought her over some Christmas treats . . . I always bring her a goodie or two when I visit and this time I brought her a box of my whipped shortbreads, which are something that I make every Christmas.



I have been making these lovely Christmas Cookies for years. It's an old recipe from my Big Blue Binder and one that I got from my old friend Leona, a very long time ago. I just love them, and for more than a few reasons!



One, they are very easy to make and we all know I can be rather lazy from time to time. A short bread cookie that can be made without the hassle of chilling and rolling is a big bonus to me!



Two, they turn out perfect every time . . . no fails . . . ever. You can dress them up or down with a variety of sugar sprinkles, or candied cherries or even icing drizzles.



Short and buttery, they are perfect in every way. Everyone always loves them.

Trust me on this.



*Whipped Shortbreads*
Makes about 2 dozen
Printable Recipe

All the yumminess of shortbread cookies without any of the hassle of having to roll them out, etc.

8 ounces of butter (1 cup) room temperature
210g of plain flour (1 1/2 cups)
70g icing sugar (1/2 cup)

Preheat the oven to 180*C/350*F/ gas mark 4. Line several baking sheets with baking parchment. Set aside.

Place all of the ingredients into a large bowl and beat with an electric mixer for 10 minutes until light and fluffy. Drop by the teaspoon onto the baking sheets. (Leave about 2 inches of space in between each to allow for spreading.) Sprinkle the tops with a varieity or sprinkles or coloured sugars, or chopped green and red cherries.

Bake for about 17 minutes until the bottoms are coloured light brown. Allow to cool on the baking sheets. Store in an airtight container.



And over in The Cottage today, some delicious White Chocolate Dipped Gingernuts!