Sunday, January 3, 2010


I've decided to change my blog format somewhat to include more of my interests, added to cooking, such as my love of Bed & Breakfasts in our travels, and our many recreational passions together. I think this will open up a "Pandora's Box" of the most interesting blogging posts as Doug and I journey through this next chapter of our lives....I'm excited!!!!

Talk to you later,

Monday, November 16, 2009


CHRISTMAS is just around the corner, and I can just imagine all the wonderful smells in everyone’s kitchens!! I am looking forward to doing some mouth watering baking and this year, I am making baking as part of our gift giving. Hope you are enjoying holiday preparations. Keep warm, keep healthy and keep cooking!!!!!

Sunday, November 15, 2009


· 1 pkg (7 gms) active dry yeast
· ¼ cup (50 ml) warm water
· 3½ cups (875 ml) all purpose flour
· ½ tsp (2 ml) salt
· 1 cup (250 ml) butter or margarine, softened
· 1 cup (250 ml) half-and-half cream
· 2 eggs, slightly beaten
· 1 tsp (5 ml) grated lemon peel (optional)
· 1 jar fruit preserves or 1 cup of desired filling

Makes 2 ½ dozen kolachi.

1. In a small bowl, dissolve yeast in warm water. In large bowl, combine flour and salt; cut in butter until crumbly. Stir in yeast, half-and-half, eggs and peel (if used).

2. Turn dough onto lightly floured surface; knead until smooth (2-3 min). Place in greased bowl, turning to coat. Cover; refrigerate until firm, approx. 6 hours or overnight.

3. Heat oven to 375ºF/190ºC. Roll out dough, ¼ at a time, on SUGARED surface to 1/8” thickness. Cut into 3” squares. Spoon 1 tsp (5 ml) preserves in center of each square.

4. Bring up two opposite corners to center; pinch firmly together to seal.

5. Place 1” apart on cookie sheets. Bake for 10 to 15 minutes or until lightly browned.

For a savoury Kolatchi you can fry some minced ham or bacon bits along with minced onion; grate some cheddar cheese. In center of each Kolatchi, put a tsp of meat mix and a sprinkle of the grated cheddar cheese……deeeeelicious!

Also, for a more festive flavour, you can use mincemeat….or whatever you dream up! Be creative and ENJOY!

Wednesday, July 15, 2009

Apple Crispy Crisp (just for Val!)

4 c. sliced pared tart apples (approx. 4 medium)
⅔ cup brown sugar (packed)
½ cup all-purpose flour
½ cup uncooked rolled oats
¾ teaspoon cinnamon
¾ teaspoon nutmeg
⅓ cup butter, softened

Heat oven to 375°. Grease square pan, 8x8x2 inches. Spread apple slices in pan. Mix remaining ingreadients thoroughly; sprinkle over apples.

Bake until apples are tender and topping is golden brown, about 30 minutes. Serve warm, and if desired, with light cream, whipped cream, iced cream or hard sauce……mmmmm! Makes approximately 6 servings.
You’ll want to double the recipe and it’s best if eaten while fresh out of the oven as topping is crisp, so invite a few friends over for tea and enjoy! ♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

Monday, March 23, 2009


These ginger cookies are my hubby's and my most favourite! They are a little chewy (if you like them that way, or if not, you can bake them longer for a more crisp cookie). My sister-in-law, Nancy, worked in the hospital kitchen back in small town Saskatchewan. She made some mouth watering desserts, etc. and this was one of the recipes she passed on to me when I was in to say "Hi" to her one day....the cookies had just come out of the oven and they were....well, just make them and you'll find out!!! Have fun and enjoy.....My granddaugher Ali likes them too... (o:

3/4 c margarine
3/4 c Crisco
2 c brown sugar
2 eggs
1 c cooking molasses

Blend the above together in a mixer until smooth, then gradually add the following to the above.

4 1/2 c flour (I generally put in at least 1 c of 12 grain to add a little extra "healthy" flour
4 tsp baking soda
1 tsp salt
1 tsp ground cloves
2 tsps ground ginger
2 tsps cinammon

I like to add about 3/4 c raisins to the mixture...but you can add whatever you like...or nothing at all! It's your call....

Small paper bag or a bowl with about 1/2 c of granulated sugar to roll the balls of cookie dough in.

I like to use parchment paper to line my cookie pans as the cookies won't burn (wet the parchment paper first) and it saves time cleaning up too!

I usually put the dough into the fridge for an hour or so before I make the cookies...I make balls from the dough, a little smaller than the size of a golf ball, roll the balls or put them into the paper bag and coat with granulated sugar. Place on cookie sheet, then flatten slightly with a fork. Bake at 350 degrees for approximately 13 minutes (you may have to experiment with your oven as mine is a bit finicky)....if you make the cookies smaller, reduce the baking time. ENJOY! They don't last too long in the freezer....(because my husband eats them too fast!!!)

Friday, March 20, 2009

Val's Spanish Paella

My dear friend Vallie Gallie aka More Than Burnt Toast shared this wonderful dish with us one is worth making, and I am happy to have had the opportunity to share it with her, (not to mention my husband's appreciation to Val as well)...we also had another of her dishes, her Mediterranean Pastitsio Venetsianiko which, by the way Val, we heated up again last night in the toaster oven after having had it frozen for awhile, and it was just as tasty, maybe even more so as the flavors had more time to "blend"! Yum.......thanks Val, from Doug too!!!

Friday, November 28, 2008

Médaillons de Filet de Porc par Sheri

As this is my own creation,(and with a french background), I thought the title was appropriate!!

1 pork tenderloin sliced into ¼” medallions
1 medium onion sliced
3 potatoes quartered and cut (I like leaving skin on so baby potatoes are my favourite, in which case I used more than 3)
2 crushed garlic cloves
1/8 tsp ginger (or to taste)
dash of salt
ground pepper
2 packets chicken Oxo (or beef) mixed in 1¼ c. water (or 1 cup broth on hand)
2 – 3 tbsp apple butter (applesauce with cinnamon, nutmeg and cloves would work too)
1 peeled, cored and thinly sliced apple

Melt 1 tbsp butter or oil in medium pot and sauté medallions with sliced onions until onions are clear. Add broth, and all other ingredients. (If you find there is not enough liquid for the amount of ingredients you can add more, or if too much liquid add more potatoes) Simmer for approximately 15 to 20 minutes, until potatoes are cooked.

I served this up with steamed green beans sprinkled with pumpkin seeds. My husband loved the smell of the spiced apple when he came home, and appreciated the fact that it was my creation…………. Let me know if you try this with any of your own additions or adaptations! I am open to critique.