Blue Ribbon Blueberry Pie

•1/4 tsp. ground cinnamon

•2 Tbsps.(1 oz. lemon juice

•2 Tbsps.(1 oz. butter, melted

•Sparkling sugar or cinnamon sugar, for sprinkling on the crust

Instructions

•To make the crust: Combine the flour, buttermilk powder, and salt. Work in the fat in two batches, leaving some pieces as large as your thumbnail. Sprinkle in ice water 1 Tbsp. at a time, tossing with a fork and adding water till the dough is completely cohesive. Divide it in half, wrap, and chill for 30 minutes before rolling. Roll the crust about 1/8" thick and about 2" wider than the diameter of your 9" deep-dish (at least 1 ½" deep) pie pan. Place in the pan. Preheat the oven to

•425°F.

•Toss together the berries, thickener, sugar, cinnamon, lemon juice, and melted butter. Pour into the crust. Roll out the top crust, making a lattice if you like; place it over the berries. Trim excess overhang, and crimp the edges together. Cut several slashes to allow steam to escape (if you haven't made a lattice crust). Spritz with water, and sprinkle with sparkling sugar or cinnamon sugar.

•Bake the pie for 15 minutes, then reduce the oven heat to 350°F and bake for another 40 to 50 minutes, covering the edges if they seem to be browning too quickly. When done, the filling will be bubbling, and the crust golden brown. Remove from the oven, and cool for at least 1 hour before serving.

Yield: 8 to 10 servings.~~Al (Alex-Alexander) D. Girvan.

BACON, EGG & CHEESE QUICHE

Ingredients

Your favorite single pie crust recipe.

FILLING

3/4 lb. bacon

1 large yellow onion, peeled

2 Tbsps. butter

  salt and pepper

3/4 C heavy cream

1/4C milk (whole, low-fat, or skim, your choice)

6 large eggs

1 1/2 Cs grated  Cheddar

1/4 tsp. salt

1/4 tsp. ground black pepper

Instructions

Preheat the oven to 375°F.

Roll the prepared crust into a 12" circle (to fit a 9" pie pan). Prick it all over with a fork. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.

To make the filling: Cook the bacon in a frying pan until crisp. Let it cool on a paper towel-lined plate. Once cool, roughly chop it up.

Dice the onion into medium-sized pieces (about 1/2"). Melt the butter in a saucepan over medium heat and add the onion. Season to taste with salt and pepper. Cook until the onion has softened and is just starting to brown. Remove it from the heat and set it aside.

In a large bowl, whisk together the cream, milk, and eggs. Add the bacon, onions, cheese, salt, and pepper. Pour the mixture into the pie crust. Don't overfill! If you find you have too much filling, just leave a little out, baking it alongside the pie in a custard cup, if desired.

Bake the quiche for about 40 minutes. The edges should be golden brown and the center should feel just set.

Remove the quiche from the oven and let it cool on a rack. Serve warm, or at room temperature. Refrigerate any leftovers.

Yield: one 9" quiche.~~Al (Alex-Alexander) D. Girvan.

100% WHOLE WHEAT BLUEBERRY MUFFINS

Ingredients

2 1/4 C Whole Wheat Flour

1 C brown sugar

3/4 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon, optional

1 C blueberries, fresh or frozen(preferably wild)

1 tsp. vanilla extract

1/3 C vegetable oil

1 1/2 C buttermilk or plain (not Greek) yogurt; or 1 1/4 cups liquid whey*

cinnamon-sugar or coarse white sparkling sugar for topping, optional

*The liquid drained from plain yogurt when you make thick, Greek-style yogurt.

Instructions

Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.

Whisk together all of the dry ingredients, including the blueberries.

In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or whey.

Pour the liquid ingredients into the dry ingredients, stirring just to combine.

Spoon the batter into the prepared muffin cups, filling them nearly full. A slightly heaped muffin scoop of batter is the right amount.

Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired.

Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.

Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature.

Yield: 12 muffins.~~~Al (Ales-Alexander) D. Girvan.

Classic Apple Pie Recipe

This is the recipe that comes to most people's minds when they think of apple pie
Servings: 8

Crust:

•2 sticks cold unsalted butter, diced

•3 cups all-purpose flour

•1 tsp. salt

•1 Tbsp. sugar

•6 to 8 Tbsp. (about 1/2 C ice water

•Filling:

•4 lbs. Granny Smith apples, peeled, cored and cut into 1/4" thick slices (you can cut them thinner if you like your apples very soft)

•Juice of 1 lemon

•1/2 C sugar, plus 1 tsp. to sprinkle on top

•1/4 C all-purpose flour

•1 tsp. salt

•1 tsp. ground cinnamon

•1/4 tsp. ground nutmeg

•1/8 tsp. ground allspice

•1 egg beaten with 1 Tbsp. water, for egg wash

Preparation:

•Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.

•Add butter and pulse until the butter is the size of peas.

•With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.

•Dump dough out onto a lightly floured surface and cut into 2 even sized pieces.

•Roll each piece into a ball and then flatten each into a disk.

•Wrap each disk in plastic wrap and refrigerate for 30 minutes.

•Preheat oven to 400o F.

•Combine apple slices in a bowl with the lemon juice, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.

•Roll out one of the pieces of pie dough so that it is large enough to be draped over a 9-inch pie plate and extend a little over the rim (about 1/2").

•Gently press the dough into the plate letting the excess hang over the rim.

•Fill the dough with the apple mixture.

•Roll out the second piece of pie dough and place it on top of the apples, pressing the top and bottom crusts together.

•Trim the top and bottom dough pieces as needed in order to crimp them together with your fingers and seal them together well.

•Brush the entire top crust with the egg wash and cut a few slits into the crust so steam can escape.

Place the pie on a foil lined sheet pan and bake for 1 to 1 1/4 hours or until the crust is browned and the juices begin to bubble out. If the crust starts to brown too quickly, cover loosely with foil and uncover in the last 20 minutes of baking.~~~Al (Alex-Alexander) D Girvan.

Want Not Just Good a Truly GREAT Steak?

Here’s how.

Ready to get started? Then roll up your sleeves – things are about to heat up.

Step #1 Choose the Right Meat. This is by far the most important step. Grilling the perfect steak starts with the right Beef. Even the greatest chefs can’t turn dog food into delicacy. When choosing your steak, use Canadian ratings: And remember, you are very unlikely to find top quality beef on any supermarket counter. You want a really “Good Steak”? Then pay the price; purchase your meat from a meat store that specialises in nothing but top quality meats.

Understanding Canadian Beef Grades

Canadian beef is absolutely unrivaled in culinary circles; therefore much of it goes for export; which  now with such emphasis put on FREE TRADE is one reason it is often so extremely difficult to buy good beef in Canada. The care and attention taken by Canadian cattle farmers has raised their status to world leaders in the field. With such high quality, it can be confusing to try and sort out the different qualities of beef. The following is a handy guide to explain the Canadian beef grades and what they mean to you.

More than 85% of beef raised in Canada falls under the high quality classifications ranging from A to Prime. The beef in these grades is youthful and has a firm bright red rib-eye with 2 mm or more of fat. Marbling is the only category that differentiates the four high quality grades and is defined as the quality of fat distribution throughout the cut of beef.

PRIME

Prime-grade beef features abundant marbling, its red meat laced with an even distribution of fat. The presence of this fat means a more tender and juicy cut of beef that should cook well in all conditions. Only 2% of graded beef is given Prime grade.

AAA

Unlike Prime, AAA-grade beef has only small amounts of visible marbling. Yet like Prime, the AAA grade is a very high quality category that will provide a juicy, tender cut of beef that is resilient In a Variety of Cooking Methods. Up To 50% Of Graded Canadian beef reaches AAA quality and status.

AA

With only a slight amount of marbling, AA-grade beef is a slight step down from AAA-graded beef. Still, 45% of graded beef falls under the AA heading and it still can provide an excellent cooking and dining experience.

A

The lowest of the four high quality grades, A-grade beef only consists of 3% of graded beef in Canada. Obviously still considered adequate enough to be listed as high quality, A-grade beef should be cooked a little more carefully for best results due to the less evenly distributed fat.

While beef-grade labels make it clear to the naked eye, the actual differences in quality are usually only discernible by a practiced grader or butcher.

HOW TO COOK YOUR STEAK –Cut is a matter of personal preference…only

Some people like theirs blue while others don’t want to see any pink in their meat. But what are the perfect timings to cook steak the way you like it?

If you are unsure, it's best to speak to your butcher as they will be able to give you the best advice based on the thickness and cut of meat.

The cooking times below are for a 2cm thick sirloin steak. While this thickness is, realistically, far too thin, if you are truly wanting a better than “Good” steak; this is unfortunately the thickness you are most likely to find; even in specialty meat stores –unless you ask for them custom cut. For thin steaks such as these the hotter the cooking temperature the better—many “top “ Steak houses now have broilers that can reach 1,800º F (most consumer grills max out around 500-600° F) and a high-quality dry-aging lockers  for the meat. Season your steak, room temperature steak, well with kosher salt—no pepper. Pepper of course burns when meat is placed on the broiler. Steak also toughens with cooking time. When you turn the steak much of this salt will fall off. You are therefore able to season your steak well on the second side, without having to worry about drawing all the juices out or about the steak becoming too salty.

Medium Rare is generally considered as the ideal Cooking time

Blue: 1 minute each side. The steak should be just warm and fell spongy under your fingertips. Meat should still be dark in colour

Rare: 1.5 minutes per side. Dark red with some juice. There will be some resistance when you press the meat but it should still feel soft and bouncy

Medium rare: 2 minutes per side. Pink meat, with pink juice. Springy, soft and spongy.

Medium: 2.5 minutes per side. Your meat will be mostly cooked with only pink in the middle. The steak will feel firm.

Well-done: 4 to 5 minutes. There will be hardly any pink and the meat should have a bouncy, firm feel. 
Always "Finish" your steak (on, or, under, the Broiler; with butter). ~~Al (Alex-Alexander) D Girvan.

Real-not Frozen Custard-3-Ingredient ICE CREAMS; and an Ice-Cream float.

Coffee Ice Cream: All you need to make this for yourself are:

-3 Tbsp instant coffee (and a couple of Tbsp of water)
-1/2 can of condensed milk
-2 1/2 cups whipping cream

Beat until whipped, pour into a freezer safe container, then freezer for 3-6 hours. When it’s ready to come out of the freezer, use an ice cream scoop to spoon that creamy goodness into your favourite dessert bowl. Enjoy.

The second recipe comes from my Cook Book; and; while it has very little to do with actual survival; from my Survival blog.

Here’s what you need:

-8-12 cups fresh, clean snow
-1 tsp vanilla
-10 oz. sweetened, condensed milk

-what ever flavour you might wish to add.

And here’s what you do:

1.      Scoop your fresh, clean snow into a large bowl.

2.      Sprinkle vanilla, and then drizzle condensed milk all over as well. Fold all ingredients together and stir until they’re well-combined.

3.      If necessary, fold more snow in until you've achieved your desired consistency.

4.      Scoop into a bowl and enjoy!

5.    Store remaining (if any) snow ice cream in a freezer-proof container with a lid.

Looking for a tasty, festive, yet non-alcoholic drink to enjoy as a treat? Then you’re definitely going to want to check out this home made Italian cream float recipe They look and are absolutely delicious. The recipe only requires 4 or 5 ingredients. If you plopped these in front of your family for dessert, I'm guessing you’d be the hero of the day.

Here’s what you need to make one glass:

-1/2 cup Club Soda

-3 Tbsp fruit flavoured syrup

-1Tbsp half & half (coffee cream)

-3 ice cubes-standard size

-whipped cream/maraschino cherry, to top it off

Here’s what you do:

Add your ice cubes to the glass. Then pour club soda into the glass. Pour in 3 tbsp of your desired flavour combination of fruit syrup  into the soda. Just before you serve, pour the half & half into the soda mixture. This way, the cream with seep down and create a cool design as it falls. Serve will whipped cream and a cherry on top. I do encourage everyone to stir before gulping.©Al (Alex-Alexander) D.Girvan. All rights reserved.

Buns, Rolls, Fancy Yeast Breads

          Soft, Light Dough- A softer dough is used for rolls than for loaves of bread, and rolls and fancy breads should be permitted to become lighter than loaves. This is because they are eaten fresh and should be very light and spongy in texture.

            For Plain Rolls, use the instant method. This saves time and they are just as good.

          For Fancy Rolls when large quantities of fat, sugar and eggs are used, the best results are obtained by making a sponge of the yeast, liquid and one-half the flour, then adding the fat, sugar and eggs after the sponge is light. However, very good results can be secured by adding all ingredients before the first rising.

          Baking Rolls- Bake in hot oven (425 F.). Rolls are so small in size that slow baking dries them out. For crusty rolls, place 1/2 to 1 inch apart in baking pan. To obtain a soft, bright rust colour, grease the rolls before baking; for a crisp crust, do not grease either before or after baking.

Recipes

         

            Standard Roll

           1 pkg.fast acting yeast

           2 1/4 cups hot water

           1/2 cup skim milk powder                             

           4 Tbsps.salt

           4 Tbsps. sugar

            6 cups flour (enough to make a tender dough)

             4 Tbsps. shortening

            If a greater amount of sugar is used the rolls will be sweeter. If a greater amount of shortening is used, the rolls will be richer and tenderer. Not less than 2 or more than 8 Tbsp. of sugar or shortening should be used, however.

          Follow general directions for the instant method of making bread; kneading in a little less flour and permitting the dough to become lighter during each rising process, both after it is shaped and before the rolls are placed in the oven.

          Plain Rolls- When the dough is light, cut or tear it into pieces about the size of a small egg or a walnut. Fold sides under until top of roll is perfectly smooth. Brush top with fat. Place in a greased bread pan, on baking sheet or in individual molds. When light, bake in hot oven (425 F.) 15 to 20 minutes. Makes about 30.

          **Variations

          Bowknots-- Twist strips of dough lightly and tie in a bowknot. Bring the ends down and press to the pan.

          Braids-- Braid 3 narrow strips of dough; press ends to pan. Let rise and bake as for plain rolls

          Butterfly-- Roll out dough, brush with melted butter and roll up like a jelly roll. Cut into 1-1/2-inch slices and place on greased baking sheet 1 inch apart. Flatten across center with handle of spoon. Let rise and bake as for plain rolls.

          Butter-Leaf Rolls--Roll dough as thin as possible; brush with melted butter. Cut into strips 1-1/2 inches wide and place strips in piles of 6. Cut into 1-inch slices and place in greased muffin pans with longer cut edge down. Let rise until light, then bake in hot oven (425 F.) about 20 minutes.

          Cinnamon Rolls--When dough is light, roll 1/4 inch thick, brush with melted butter and sprinkle with brown sugar and cinnamon.  Roll like a jelly roll and slice with very sharp knife. Place on greased baking sheet 1 inch apart. When light bake in hot oven (425) about 20 minutes

          Clover-Leaf Rolls-- When dough is light, break off pieces about the size of marbles, brush with melted butter and place 3 or 4 together in greased muffin pans. When very light, bake in hot oven (425 F.) about 15 minutes. The success of these rolls depends on having the 3 or 4 balls together equal only as much dough as would be used in ordinary roll and letting them rise until very light before baking them.

          Crescent Rolls-- When dough is light, roll out and cut into triangles. Brush with melted butter. Roll each triangle loosely, beginning at the base. Place on greased baking sheet with point underneath, curving ends toward each other and press to pan. Let rise and bake as for plain rolls. When nearly done, brush with DORURE and return to oven to brown.

          Dinner Rolls-- Add 2 egg whites after adding half the flour. Add remaining flour, knead and let rise. Shape into small balls the size of a walnut and place on greased baking sheet 1 inch apart. Let rise, glaze with egg white mixed with a little water and bake as for plain rolls.

 English Muffins (An original method) -- Make very soft dough. Knead lightly, let rise, punch down and let rise again. Roll out 1/4 inch thick, on lightly floured board. Cut into large circles and let rise until light. Bake on ungreased griddle, turning when one side is brown. When second side is brown, reduce heat and bake more slowly. Baking may be finished in oven. .Cool the muffins, pull them apart with the tines of a fork, and toast them.

            * A variation of this recipe may be made by adding only enough flour to make a drop batter. Let rise until light. Drop batter into large, greased English muffin rings, arranged on greased baking sheet. Bake in hot oven (425 F.) until nearly done. Turn rings upside down and complete baking.

          Crumpets --another slight variation-use drop batter as above. Put muffin rings on a hot griddle, and bake the crumpets slowly until are well risen and lightly browned on the under side. Turn, rings and all, and brown the other side. Crumpets must be watched carefully. If they brown too quickly, lower the heat. To serve, split and toast the crumpets and butter them generously.

          Finger Rolls--Follow standard roll recipe. When light cut and shape into long pieces about the size and shape of a finger. Place on well greased pan and brush with melted fat or dorure.

          Luncheon Rolls-- Follow standard roll recipe using 6 to 8 tablespoons of shortening. Add 2 well-beaten eggs. Knead. When light shape into small biscuits. Place 1 inch apart in well greased pan. When doubled in bulk, brush with dorure and bake in hot oven (425 F.).

          Parker House Rolls (Pocket-Book) -- Follow standard roll recipe. Four tablespoons each of sugar and shortening give excellent results. When light roll dough 1/4 inch thick. Cut with biscuit cutter, brush each circle with melted butter or margarine and crease through center of each roll with dull edge of knife. Fold each roll over double. Place 1 inch apart on well-greased pan, brush with butter and when very light bake in hot oven (425 F.). © Al (Alex-Alexander) D. Girvan. All rights reserved.