Tourtiere (Meat Pie)

Tourtiere (meat pie) is a french tradition.  My mother in law was a great cook and baker.  She taught me how to make pie crust.  She would call me when she was making her meat pie and she’d say “Patsy..I taught you how to make pie crust and now you do it better than me” LOL…miss her!

So today I used her meat pie recipe that she got from a lady she knew….it’s really good.

Make your favourite pie crust recipe or purchase one already made.

Today I made mine in hand pie form….it’s easier for me and my hubby instead of warming up a whole pie.  I used a 5 inch round cutter..put 2 TBSP of filling..wet one half of the dough edge with cold water and fold over and crimped the edge.

So here we go:

Tourtiere (Meat Pie)

  1. 1 lb of ground veal
  2. 2 lbs of ground pork
  3. 1 whole onion chopped
  4. 1 TBSP of parsley
  5. 3 tsp salt
  6. 2 tsp pepeper
  7. 4 large cloves of garlic minced
  8. 3/4 tsp of savoury
  9. 3/4 tsp sage
  10. 3 pinches of cloves

NOTE:  this amount made 25  hand pies (depending on what size you make them).  And 2 5 inch round mini pie plates.

Directions:

  • prepare your favourite pie crust (or buy one)
  • you will need a 5 inch round cutter or a turnover cutter (see pictures)
  • Line cookie sheets with parchment paper
  • put all your meat and all the rest of the ingredients in a large pot or pan and cook till no more red shows
  • DO NOT GET RID OF THE JUICE!
  • cool till its not hot but warm
  • roll out dough and cut circles in the size you prefer
  • mine took 2 TBSP of meat mixture
  • KEEP STIRRING MIXTURE TO KEEP IT MOIST AS YOU FILL YOUR CIRCLES…YOU DON’T WANT DRY MEAT
  • brush the edge of half the dough circle with water, then fold over and crimp.  You can use a fork.
  • brush tops with an egg wash
  • make 2 slits in each pie for steam to escape
  • bake @425 for 15 minutes…
  • cool completely …..then on cookie sheets freeze before placing them in a container
  • later take how many you want and thaw on a cookie sheet lined with parchment paper
  • place in oven @300 degrees till the centre is nice and hot.

Enjoy!

 

 

Gingerbread Magic Cookie Bars…a new twist!

See what happens when you substitute ingredients….something deliscious happens!!!  Sometimes! LOL…well this was one of those times.  Love when that happens!!!

I used chocolate chips and salted caramel chips…and a gingersap crust.  YUMMMMM!!!

My hubby was the taste tester today and he loved them!  They’re a keeper he said.  YES!!!

I’m getting all kinds of baking ready to ship to our son and his family for Christmas.  The kids love when the “Christmas box” arrives.  They jump up and down they’re so excited.  It’s so much fun to watch them unpack that box…sob sob that they’re so far away.

Enough about my sob story….let’s not waste time talking and let’s get baking…and tasting LOL

Finely crush your gingersanp cookies.  Add butter, flour, baking powder.  Press into a greased 9×13 pan lined with parchment paper.

Layer all remaining ingredients as listed in recipe.

Let cool completely then cut into bars.

 

 

My Magic Cookie Bars…a new twist!

  1. 1 1/2 cups of ginger snaps …finely crushed
  2. 1/2 cup butter very soft
  3. 1/2 cup flour
  4. 1 tsp baking powder
  5. 1 cup flaked coconut
  6. 1 cup salted caramel chips
  7. 1 cup of semi sweet chocolate chips
  8. 1 (14oz) can of sweetened condensed milk
  9. 1 cup chopped pecans

Directions

 

  • place crushed ginger snaps in stand mixer or food processor
  • add very soft butter, flour and baking powder
  • mix in low till completely blended
  • press into a prepared 9×13 pan…greased and lined with parchment paper
  • Layer remaining ingredients…in order listed
  • Bake at 325 for 30 minutes
  • Let cool completely
  • Cut into squares or bars

Enjoy!

 

 

 

 

Christmas Tour of Homes 2018

 

How I love Christmas.  The decorating, the lights, the sparkle and all the shopping.  I love when the stores are busy with people…I just love it all!

In Sudbury where I live there is a Christmas Tour of Homes…they raise funds for charities in our area.  It is always well attended.  This year there were six houses on the tour.  I was invited to decorate one of them…the largest house on the tour.  There were seven trees, small trees all over and all the other decorations, like the mantle, etc.

When I first got to the house at the time it all started there was a lineup all the way down the walkway, the driveway and up a bit of the street…good thing it was a beautiful day out!

So I thought I’d bring you on the “Tour”…maybe you’ll pick up some ideas for your place….

They just added this sunroom this fall so we decided it would be a great spot for a tree….one of seven in this house.

This was her daughter’s room (they are empty nesters) so we decided to keep it girly.  There is fur ribbon, and embossed ribbon and the tree is full of snowflakes…all sizes.  And clusters of purple balls.

This was on the mantle…there is a tv in the middle but there was room on each side so we filled the areas with assorted trees, branches with red bell/balls and candles.

It was such a large house we had to get creative and use things around the house…an ugly Christmas sweater and some well used skates.

The lady of the house is an artist…so I had her paint this as a backdrop for the manger.  There are small lights that come through and sparkle like stars.

This tree if full of words like Joy, Peace, Merry Christmas etc and full of large and small snowflakes.

The dining room table is so inviting….it says “come sit with us”.  Enjoy some food with us!!!

In the kitchen we go…..on a long peninsula we put a old sleigh…..an old wire basket is full of red ribbon, a tree, it says “Merry Christmas”

The owner said she just loves going up to her bedroom….she puts the tree lights on and reads …till she falls asleep!

Here is another sample of her art…..

Hope you enjoyed the “Tour”

 

 

 

 

 

 

Oatmeal, White-Chip, Cranberry Cookies

This cookie is really good….first time I made it I used chocolate chips and Rice Krispies.  This time I uses white chocolate chips and dried cranberries.  THIS IS A BETTER COOKIE!  I found it easy to make.

My hubby is in the kitchen with me today…he’s the dishwasher and I’m loving it!  He loves hanging around when I’m baking…he says he’s the taste tester…sure Don!

Who knew just changing out a couple of ingredients would make such a difference!  This is a keeper!

Oatmeal, White Chocolate – Chip, Cranberry Cookies:

  1. 1 1/2 cup of butter, room temperature
  2. 1 cup brown sugar
  3. 1 cup white sugar
  4. 2 eggs
  5. 1 tsp vanilla
  6. 1 tsp each of baking soda and baking powder, salt
  7. 2 cups flour
  8. 2 cups quick oats
  9. 2 cups Dried cranberries softened in hot water and we’ll drained
  10. 2 cups of white chocolate chips

Instructions:

  • in a very large bowl of a stand mixer cream butter, sugars until well blended
  • add eggs and vanilla and mix well
  • in a large bowl mix dry ingredients including flour, baking soda, baking powder and salt
  • drop by heaping TBSP onto a baking sheet lined with parchment paper..I used #40 scoop
  • bake at 350 for exactly 10 minutes..they were perfect
  • let cool 5 minutes and transfer to a cooling rack

 

Enjoy!

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Butter Tart Square

If you love butter tarts but don’t want the hassle of making pie crust..this is the next best thing! Love the flavour from putting apple cider vinegar in this recipe.

I put a bit more raisins than the recipe called for because I love them….in cookies and pies in everything LOL  But if you’re not a raisin lover than substitute with nuts or whatever else you desire.  Or just plain works too.

 

Butter Tart Squares:

Crust

  1. 3/4 cup butter softened
  2. 2 cups flour
  3. 1/2 cup packed brown sugar

Filling

  1. 4 eggs
  2. 2 1/2 cups packed brown sugar
  3. 1/4 cup butter, melted
  4. 3 TBSP apple cider vinegar
  5. 1 TBSP vanilla
  6. 1 TBSP flour
  7. 1 cup raisins…I softened mine in hot water then drained them

Directions

  • mix first three ingredients in a stand mixer with paddle attachment
  • press into a 9×13 pan greased and lined with parchment paper…spray the paper with cooking spray
  • bake at 350 for 13 minutes
  • whisk eggs and brown sugar in stand mixer
  • stir in remaining ingredients
  • pour over hot crust
  • bake again for about 40-45 minutes.
  • Note: it will get a dark golden brown

Enjoy!

 

 

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Caramel Pecan Bars

Here is another one of our favourite squares….don’t know why I make them just at Christmas time.  They would be great year round.

You’ll need a larger pan for this recipe…a 15×10 jelly roll pan.  It’s a generous amount..great if you want to make small packages to give away.

It’s buttery and rich and ohhhhh so good!

Hope you’ll try it out!

Caramel Pecan Bars:

Crust

  1. 1 cup butter
  2. 1/2 cup packed brown sugar
  3. 3 cups flour
  4. 1 egg, beaten

Filling

  1. 4 cups coarsely chopped pecans
  2. 1 cup butter
  3. 1/2 cup liquid honey
  4. 3/4 cup packed brown sugar
  5. 1/4 cup whipping cream 35%

Directions:

Crust

  • preheat oven at 350
  • combine all ingredients in stand mixer or food processor till well blended…I held back the egg and poured it in slowly once the other ingredients were blended
  • bake for 15 minutes

Filling

  • spread chopped pecans over warm crust
  • in a saucepan over medium heat melt butter with honey
  • add brown sugar
  • boil for 6 minutes stirring constantly then remove from heat
  • add whipping cream stirring while you do…otherwise it will boil over
  • mix well and pour over pecans
  • return to oven and bake for 15 minutes
  • cool completely
  • cut into bars

Enjoy!

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Lemony Cranberry-Coconut Squares

I have been making this square for at least 20 years…it’s very lemony but soooo tasty!  I find squares are so easy to make and easy to freeze.  You cut them up, freeze them…and they’re ready to go when you need them.

I also love Christmas…I love everything it represents..the birth of Christ…the carols..the decorating…the getting together with friends…the church events…I even love all the commotion at the stores.  I love going when it’s busiest…Maybe I’m crazy but that’s what I love.

Back to making squares….LOL…

Lemony Cranberry – Coconut Square

  1. 2 cups all purpose flour
  2. 1/2 cup sugar
  3. 1/4 tsp salt
  4. 1/2 cup butter, room temperature
  5. 2 TBSP flour
  6. 1 tsp baking powder
  7. 1/4 tsp salt
  8. 3 eggs
  9. 2 cups sugar
  10. 1/3 cup freshly squeezed lemon juice
  11. 2 cups frozen or fresh cranberries (I left my whole)
  12. 2 cups of shredded sweet coconut

Directions:

  • preheat oven to 350
  • grease 9×13 pan then line with parchment paper…spray the paper with cooking spray
  • mix first three ingredients in stand mixer
  • add butter and stir till crumbly
  • press into pan
  • bake for 20 minutes
  • in small bowl mix 2 TBSP flour, baking powder and salt …set aside
  • in the stand mixer whisk together the eggs, sugar and lemon juice
  • add 2 TBSPflour,baking powder and salt, blend
  • mix in the cranberries and coconut
  • pour over hot baked crust
  • REDUCE oven to 325 and bake for about 50 minutes..till an even lightly golden colour
  • let cool
  • cut into squares and eat right away or freeze

Enjoy!

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Chocolate Oat Delights

This is an old favourite….I”m sure you’ve made it for your kids.  Every year I make a large batch to put in the Christmas box I send our son and his family in Saskatoon.  They just love this cookie…I do send others that I will post here as well.

The only difference with mine is that I add 3/4 cup of semi sweet chocolate chips to the melted butter/cocoa mixture.  It makes the cookies richer and softer.

Hope you’ll try my version….let me know what you thought of them.

Chocolate Oat Delights:

  1. 2 cups sugar
  2. 6 TBSP cocoa
  3. 1/2 cup butter
  4. 1/2 cup milk
  5. 3/4 cup of semi sweet chocolate chips
  6. 1/2 tsp vanilla
  7. 1 cup shredded coconut
  8. 3 cups of instant oats

Directions:

  • combine sugar, cocoa, buter, milk in a saucepan
  • bring to a boil and remove from heat
  • add the chocolate chips and vanilla and stir till fully melted
  • add coconut and oats and stir
  • scoop onto a baking sheet lined with parchment paper
  • let cool

 

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Chocolate Rice Krispies Easter Baskets

Happy Easter Everyone!!!! 

Today is the beginning of Easter weekend!  We are going to our son’s house for Good Friday supper with family.  We just finished an exhausting move so I’m so happy they are hosting.

My body feels very exhausted but I didn’t want to go empty handed.  I turned 65 in March and I found this move very tiring….even though we’re thrilled to be in this new place.  The inside of the house is almost all done…I’ll post pictures later.

I thought I’d make chocolate Rice Krispies Easter baskets with small Easter eggs in the centre…..kids and adults always love them.

I don’t know about you but I don’t like hard Rice Krispie squares…I like mine soft so I add extra butter and less Rice Krispies.

I doubled the recipe so I could make 12 baskets and a small pan of squares.  So here is the double recipe. Half it easily if it’s too much for you!

Rice Krispies Easter Baskets:

  1. 3/4 cup of butter
  2. 10 cups Rice Krispies
  3. 1 1/2 cup of semi sweet chocolate chips
  4. 2 tsp vanilla extract ( I always use the pure
  5. 2-250 gram bags of marshmallows
  6. 1/4 cup size scoop
  7. one smaller one to make the indentation in the centre

 

  • In a large stock pot, melt butter and marshmallows on medium/low heat till completely smooth
  • remove from heat and add 2 tsp vanilla
  • add all the Rice Krispies and chocolate chips, you want the chips to melt while stirring
  • mix thouroughly
  • it will take time to set, so you have time to work it
  • Butter a 12 muffin size pan and a glass pan for the rest
  • once all your mixture is ready, start scooping with a 1/4 inch scoop into the buttered muffin tin
  • have a smaller scoop or other round object ready to make the indentation…you need to butter this so it doesn’t stick

Note;  they will not set hard…they will set soft…enough to scoop them out without breaking.  So wait about an hour before taking them out of the muffin tin.