Shortbread Cookies

 

These are similar to the thumbprint cookies I have made in the past. It is a great basic shortbread recipe that is easy to alter.  Just change up the jam flavour or put chocolate instead of jam in the centre.  Maybe even peanut butter or almond butter.  Use your imagination.  I have been going through Magnus Nilsson's book "The Nordic Baking Book" and this is where this recipe came from.  I used Apricot jam this time.  I feel like I could have added an egg to this recipe. I use a weight scale to measure my ingredients.

4 cups plus 2 tbsp plain all purpose flour (I always buy the unbleached)
1 tbsp baking powder
1 cup plus 1 1/2 tbsp sugar

300g/11oz butter at room temperature

2 eggs at room temperature

your choice jam

Preheat the oven to 400F and line a baking sheet with parchment paper.  (I use stoneware which takes a little longer to bake but I like the result).

Whisk together all dry ingredients and add butter.  Knead with hands in a bowl until well mixed.  Lightly beat the eggs and add them to the mixture and work until smooth, taking care not to overwork the dough.

Shape the dough into 20 little balls with your hands and place on the prepared baking sheet.  Make an indentation in each one (use your finger or the end of a wooden spoon).  Fill the indentation with jam.

Bake in oven for about 10 minutes or until golden brown.  

Blueberry and Sparkling Red Moscato Jelly

I love the use of wine in this recipe, it is the first time I have added it to a jam and it gives it such a wonderful unique taste.  From Food and Drink Spring 2016.

4 cups blueberries, fresh or frozen
1 cup sparkling red Moscato wine
6 cups sugar
Juice of 1 large lemon, about 1/3 cup
1 pouch (85ml) liquid pectin

•  Before you start cooking, pop a plate into the freezer; you’ll use that in a little bit to test the readiness of the jam.
• Into a large, heavy-bottom saucepan over medium-high heat, add the blueberries, wine, sugar and lemon juice. Bring up to a good boil, stirring constantly and watching closely, in case it starts to foam and boil over.
• When it comes to a boil, add the whole pouch of liquid pectin—try to squeeze out every drop; you need it!—stir in and bring back up to the boil. Boil for about 1 minute stirring constantly.
• Spoon a drop of hot jam onto that chilled plate and pop it back into the freezer; if it begins to gel or set within 30 seconds or so, it’s time to bottle. If not, boil for another minute, then retest.
• To bottle, transfer the still-hot jam into warm, sterilized jars. Don’t overfill; about ¼ inch (5 mm) from the top is perfect.
• Pop on the lids, tighten, and finish canning by submerging the filled, tightly sealed jars into a very large pot of boiling water for about 20 minutes. Remove from the water bath and allow to cool on the counter. You should hear a chorus of metallic clinks and clunks coming from the kitchen, as the seals set tight!

• 
  
  Makes about 6½ cups (1.625 L)

English Trifle Dessert

Choose the freshest fruit you can find, mix it up with your favourites!

1- 4 serving size pkg regular vanilla pudding mix
2 1/2 cups milk
2/3 cup cream sherry
1- 7 inch sponge cake, one 16oz loaf pound cake or 12 ladyfingers cut into 1 inch cubes
1/3 cup raspberry jam
3 cups cut up fresh fruit
8 purchased almond macaroons, crumbled 1 1/2 cups
1/2 cup whipping cream
fresh fruit
crumbled almond macaroons

• Prepare pudding according to package directions, except use the 2 1/2 cups milk.  Stir in 1/3 cup of the sherry.  Cover surface with clear plastic wrap.  Cool till lukewarm.
• To assemble, place cake cubes in the bottom of a straight sided 2 quart glass bowl.  Sprinkle with remaining 1/3 cup sherry.  Spoon jam evenly over cake cubes.  Top with the 3 cups fresh fruit.  Sprinkle 1 1/2 cups crumbled macaroons over fruit.  Pour prepared pudding over layers.  Cover and chill for 2 to 4 hours.
• Before serving, in a chilled medium mixing bowl beat whipping cream with an electric mixer on low speed till soft peaks form.  Do not overbeat.  Put whipped cream into a decorating bag fitted with a large star tip; pipe cream atop trifle.  Or, spoon whipped cream atop.  If desired garnish with additional fruit and macaroons.  Makes 8 to 10 servings.

Blueberry Cheesecake

So this is only if you have been REALLY good - there is nothing healthy about it!  But it is delicious

Crust
1 cup graham cracker crumbs
2 tbsp sugar
2 tbsp melted butter

Filling
1/4 cup cold water
1 envelope (1 tbsp) unflavoured gelatin powder
375 g cream cheese, softened
1 cup whipping cream
1 cup sugar
1 tbsp lemon juice
3 cups blueberries, preferably fresh (thawed frozen are ok too)
2/3 cup blueberry jam or preserves
additional fresh blueberries for topping if desired

1. Preheat the oven to 375F.
2. To make the crust:  in a small bowl, stir together the graham cracker crumbs, sugar and melted butter.  Transfer to a 9 inch spring-form pan and press firmly into the bottom the pan in an even layer.  Place in the oven and bake for 8 to 10 minutes or until lightly browned around the edges.  Remove from the oven and let cool completely.
3. For the filling:  measure the water into a small microwave safe bowl and let sit without stirring, for about 10 minutes to let the gelatine soften.  Stir (it will be lumpy, and thats OK), then put into the microwave and zap it on high power for 10 seconds at a time, stirring after each zap, until the gelatine is completely dissolved and the liquid is clear.
4. In a foot processor, or in a large bowl with a hand held stick blender combine the cream cheese, whipping cream, sugar and lemon juice.  Process until smooth.  Add the blueberries and continue to blend until evenly combined (bits of blueberries should be showing, so don't puree the mixture completely).  Drizzle in the gelatine mixture and blend until everything is thoroughly mixed.  Pour into the cooled graham cracker crust.  Cover with plastic wrap and refrigerate for at least 6 hours or if possible overnight.
5. An hour or two before serving, spread the blueberry jam evenly over the top of the cheese filling and sprinkle with additional fresh blueberries.  Return to the refrigerator and chill for at least 1 hour or longer before serving.

*from Todays Parent Magazine June 2008

Apricot Walnut Thumbprint Cookies

A wonderful easy holiday cookie - change up the centre with different coloured jams or change it to chocolate!

1 cup unsalted butter, at room temperature

½ cup granulated sugar

3 large egg yolks

1 tsp vanilla extract

2 ½ cups all purpose flour

2 tsp cornmeal

¼ tsp salt

¼ cup chopped walnuts, finely chopped

½ cup apricot jam (or your favourite)

1. Preheat oven to 350F and line 2 baking sheets with parchment paper.  With electric mixer, beat together butter and sugar until smooth.  Beat in egg yolks and vanilla until smooth.
2. Combine flour, cornmeal and salt and add to butter mixture until blended.  Shape teaspoonfuls of dough into balls and roll in chopped nuts.  Place cookies 1 inch apart on prepared baking sheets.  Press centres of cookies down with your thumb and bake 15 to 18 min or until golden.
3. While warm fill thumbprint centre of each cookie with little dollops of jam.  For chewier cookies fill centres with jam before baking.