Cheddar and Pistachio Shortbread Coins

Part cookie, part cheese biscuit these are great with a dinner or on their own.  From Food and Drink Holiday 2014.  They are very addictive and you can substitute the pistachios to the nut of your choice.

1 cup shelled raw pistachios
1 cup all purpose flour
2 tbsp light brown sugar
1 tsp salt
1/2 tsp dry mustard powder
1/4 tsp baking soda
1/3 cup cold unsalted butter, cut into pieces
125 grated old cheddar cheese

TOPPING
1 tbsp sugar
2 tsp paprika
1/8 tsp salt

• Bake pistachios at 350F for 8 minutes or until lightly toasted.  Divide pistachios into 2, with 1/2 cup coarsely chopped and 1/2 cup finely chopped.
• In the bowl of a food processor, combine flour, brown sugar, salt, mustard powder and soda and pulse once to combine.  Add butter and pulse until it resembles bread crumbs.  Add cheese and process just until dough begins to come together.  Transfer dough to a bowl.  Add 1/2 cup coarsely chopped pistachios, and knead gently until fully incorporated.  Divide dough into 2 equal pieces, and roll into logs about 1 inch in diameter.  Place finely chopped 1/2 cup pistachios on a large plate, and roll logs of dough in them, pressing to imbed them, then roll tightly in waxed paper.  Chill until firm (at least 3 hours).
• Preheat oven to 350F.
• Use a micro serrated blade to slice dough into 1/4 inch thick coins.  Lay them 1 inch apart on parchment lined baking sheet.  Combine sugar, paprika and slat for topping and sprinkle lightly overtop.  Bake for 15 minutes or until centres are firm to the touch.  Transfer to a cooling rack.

Makes 36 cookies

Oatmeal and Carrot Muffins

yummy!

1 cup buttermilk (I use 1% milk soured with vinegar)
1 cup quick cooking oats (not instant)
1 egg, beaten
1/2 cup brown sugar
1/3 cup melted butter
1 cup finely shredded carrots
1 tsp vanilla
grated rind of 1 orange
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup chopped nuts or chocolate chips

Preheat oven to 375 degrees F.  Pour buttermilk over oats in a bowl.  Add egg, sugar, butter, carrots, vanilla and orange rind.  Mix thoroughly.  Combine flour, baking powder, baking soda and salt.   Add to oat mixture, stirring just until moistened.  Stir in nuts or chocolate chips.  Fill greased muffin cups two thirds full.  Bake until browned, about 15 to 20 minutes.

Walnut Torte

A wonderful light cake, substitute the walnuts for almonds if you like.

1 cup all purpose flour
1 tsp baking powder
dash salt
1/2 cup butter, softened
1/2 cup sugar
1/2 tsp vanilla
4 egg yolks
1/3 cup milk
4 egg whites
1/8 tsp cream of tartar
1 cup sugar
3/4 cup finely chopped walnuts
***
3/4 cup sugar
1/3 cup unsweetened cocoa
1 1/2 cups whipping cream
1 1/2 cups chopped walnuts
walnut halves

1. Grease and lightly flour two 8 x 1 1/2 inch round baking pans.  In a small mixing bowl stir together flour, baking powder and salt; set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium speed about 30 seconds or till softened.  Add the 1/2 cup sugar and vanilla; beat till fluffy.  Add egg yolks, one at a time, beating on medium speed till combined.  Alternately add flour mixture and milk, beating on low to medium speed after each addition just till combined.  Spread evenly in pans.
3. For meringue layer, in a medium mixing bowl beat egg whites and cream of tartar with an electric mixer on high speed till soft peaks form (tips curl).  Gradually add the 1 cup sugar, beating till stiff peaks form (tips stand straight).  Fold in the 3/4 cup finely chopped walnuts.  Spread the mixture over the batter in the cake pans.
4. Bake in a 300F oven for 1 hour or till a toothpick inserted near the centre comes out clean.  Cool cakes in pans on wire racks for 10 minutes.  Remove cakes and completely cool on wire racks before filling and frosting.
5. For frosting, in a chilled medium mixing bowl stir together the 3/4 cup sugar and cocoa powder.  Add whipping cream; beat with an electric mixer on low speed just till soft peaks form.  Do not over beat.
6. To assemble, place one cake layer, meringue side up, on a serving plate.  Spread a thin layer of the frosting onto the meringue.  Top with the second cake layer, meringue side up.  Frost top and side of cake, reserving some frosting for piping, if desired.  Press the 1 1/2 cups chopped walnuts onto sides of frosted cake, if desired.
7. Put remaining frosting into a decorating bag fitted with a large star tip.  Pipe frosting around the bottom edge and into rosettes on top; garnish rosettes with walnut halves, if desired.  Cover and chill for up to 24 hours.  To serve, cut into wedges, dipping the knife into water between slices.  Makes 12 servings.

Chocolate Dipped Nut Brittle with Sea Salt

Be careful - this is highly addictive!

½ cup walnut pieces

½ cup pecan pieces

½ cup pine nuts

½ cup slivered almonds

¼ cup unsalted butter cut into pieces

1 tbsp vanilla extract

1 tsp baking soda

1 ½ cups granulated sugar

½ cup white corn syrup

1 cup semi sweet chocolate pieces

1 tsp sea salt

1. Preheat oven to 350F.  Spread all the nuts on ungreased baking sheet and bake until toasted, about 10 min.  Stirring once. Let nuts cool completely.
2. Line a shallow rimmed 15 ½ x 10 baking sheet with parchment paper and grease lightly with butter.  In a small bowl, place butter, vanilla and baking soda (no need to blend; set aside.
3. In a heavy bottomed saucepan over high heat, bring sugar, corn syrup and 1/3 cup water to a boil, uncovered.  While sugar cooks, brush down the sides of pan with cool water.  Boil sugar over high heat until it turns a light amber colour about 12 min.  Remove from heat and quickly stir in butter, vanilla and baking soda with a wooden spoon (the baking soda will make it foamy).  Stir in nuts until coated and spoon mixture onto prepared baking tray.  Spread brittle as thinly as possible.  Let brittle cool completely at room temperature.
4. Melt chocolate chips in microwave on medium, stirring every 10 sec. until melted.  Crack brittle into desired serving pieces and dip halfway into melted chocolate and place back onto greased parchment lined baking tray.  Sprinkle lightly with sea salt and allow chocolate to set.

Green Bean and Cashew Jumble

500 g Green Beans (1lb)
1 sweet red pepper
1 tsp cornstarch
1 tbsp bottled black bean and garlic sauce
3/4 cup low sodium chicken stock, divided
2 tbsp vegetable oil
1/2 cup unsalted unroasted cashews

Trim ends off green beans and slice each in half crosswise.  Slice red pepper into strips.

In a small bowl, whisk together ingredients for the sauce: Cornstarch, black bean sauce and 1/2 cup stock.

Heat oil in wok or large frying pan.  Add green beans and peppers and stir fry for 1 minute or until the pan gets dry.  Add 1 tbsp of the stock, stir to mix and cover; cook 6 to 8 minutes or until veggies are tender, stirring occasionally and adding more stock when pan gets dry.  Pour in sauce and cashews, and stir until the sauce thickens slightly, about 1 minute.

Serve over rice.

Maple Walnut Blondies

These guys might look a little plain, but don't let their looks fool you, they pack a real flavour punch!  I love the maple syrup flavour here and they couldn't be easier to make.  Whip up a batch in a few minutes and your family will love you for it!  I got this recipe out of Todays Parent Magazine 2008.

1/2 cup butter, softened
1/2 cup light brown sugar
1/2 cup maple syrup
1 egg
1 tsp vanilla
1 cup all purpose flour
2/3 cup rolled oats, old fashioned or quick (not instant)
1/2 tsp baking powder
1 cup walnuts, coarsely chopped (toasted almonds would be a nice switch here)

Preheat the oven to 350 F.  Grease an 8 inch square baking pan.

In a large bowl, with an electric mixer, beat together the butter and brown sugar, just until creamy.  Add the maple syrup, egg and vanilla, and continue beating on high speed until thoroughly combined.  The mixture may look a little curdled; this is OK.

In another bowl, stir together the flour, oats and baking powder.  Add to the butter mixture, beating just until evenly mixed.  Stir in the walnuts and spread the batter evenly into the prepared baking pan.  Bake for 25 to 30 minutes, or until a toothpick poked into the middle of the pan comes out mostly clean. (Don't overbake!)

Makes about 16 squares