Anna Sultana’s Lobster Quiche / Red Lobster Cheddar Bay Biscuits, Cheese Biscuits in a loaf, Shrimp Scampi, Crab-Stuffed Mushrooms / Chocolate Truffles / Valentine's Day

 

Crab-Stuffed Mushrooms

Goodness! Valentine’s Day is next week!
I mean, wasn’t Christmas last week?
It sure feels like it was.

Oh, well… those planning to go to a favourite restaurant have, hopefully, made reservations.
But not everyone wants to go that route.
Celebrate, sure, but for many - especially after following restrictions during the past few Covid-19 years - restaurants have lost their appeal.
It wasn’t that long ago we had to prove we lived in the same house to be able to sit at the same table.


Well, food in restaurants are prepared by humans following recipes.
Recipes that can be followed by everyone.
And, if you cook at home, you won’t need to worry about masks and restrictions.

Hints:



About the Lobster Quiche…
You can also add diced peppers and chopped mushrooms.



About the Red Lobster Cheddar Bay Biscuits…
Eight large biscuits can fit on a baking sheet. If you’re making smaller biscuits, prepare another baking sheet and make each biscuit about 1/4 cup.
Place the biscuits in the oven as soon as possible after placing them on the baking sheet. Biscuits that wait before going into the oven do not plump up as high as they could.

About the Red Lobster Cheese Biscuits in a Loaf…
The flour coating helps prevent the cheese from sinking to the bottom of the loaf.
Slice and enjoy slathered with butter, or serve with fruit jelly or cheese and a cup of tea.



About the Red Lobster Shrimp Scampi…

Allow the pan to cool before adding butter. If the pan is too hot the butter will separate.


About the Chocolate Truffles…
Don't have sweetened condensed milk? No problem. Place in a saucepan
1/2 Cup butter
1 Cup sugar
1/2 Cup evaporated milk
Heat, stirring, until the butter has melted.
Let mixture cool for 10 minutes before using.

                       Lobster Quiche

Preheat the oven to 425º F

Place on a cookie sheet
9 inch frozen pie crust in a pie pan
Place cookie sheet and pie pan in oven and bake for 15 minutes.
Remove both from the oven and lower heat to 300º F

While the crust is baking place in a medium bowl
2 eggs
Beat eggs and add
3/4 Cup milk
1/3 teaspoon salt
1/8 teaspoon cayenne pepper
Dash of parsley flakes
Mix well.

Place and spread in prebaked pie crust on cookie sheet
3 ounces lobster meat, chopped
5 ounces Swiss cheese, shredded
1/4 Cup onion, minced
Pour egg / milk mixture over food in pie crust and return sheet and pan to oven.
Bake for 35 to 45 minutes or until knife inserted an inch from the edge comes out clean.
Let quiche stand 15 minutes before serving.


                       Red Lobster Cheddar Bay Biscuits

Place parchment paper on a large baking sheet.

Place in a microwave-safe medium bowl
1/2 Cup butter
Heat until butter is melted.
Set aside to cool slightly.

Place in a large mixing bowl
2 Cups flour
1 Tablespoon sugar
1 Tablespoon baking powder
1 Tablespoon garlic powder
1 teaspoon kosher salt
Whisk until well combined.

Preheat oven to 425° F

Add to the melted butter
1 Cup whole milk
Stir well.
Pour the liquids over the dry ingredients. Stir until just combined. Do not over mix.
Add
8 ounces mild (or sharp) Cheddar cheese, grated
Fold in until cheese is evenly distributed.

Scoop about 1/2 cup of dough and drop onto baking sheet.
Bake for 10 to 12 minutes, until biscuits are just barely golden brown.

While biscuits are baking place in a microwave-safe small bowl
1/4 Cup butter
Heat until butter is melted.
Take out and add
1 teaspoon kosher salt
1/2 teaspoon dried parsley
Stir to combine well.
Remove biscuits from the oven and brush with butter / parsley mixture.
Serve hot.



                       Red Lobster Cheese Biscuits in a loaf

Grease a 9 × 5 inch loaf pan

Cut into 1/4 inch cubes
4 ounces Cheddar cheese
Set aside.

Place in a large mixing bowl
3 Cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper

1/8 teaspoon black pepper
Whisk together, then stir in the cheese cubes.
Carefully stir until cubes are covered in flour.

Preheat oven to 350º F

Place in a medium mixing bowl

1 1/4 Cups milk

3/4 Cup sour cream

3 Tablespoons butter, melted

1 large egg, lightly beaten
Whisk together until well blended.
Fold the liquid mixture into the flour / cheese mixture.
Stir until just combined. Do not over stir. Pour batter into the loaf pan.
Bake for 45 to 50 minutes.
Let cool 10 minutes and then remove loaf from pan.
Allow to cool for one hour before slicing and serving.



                       Red Lobster Shrimp Scampi

Squeeze for the juice
1/2 fresh lemon
Set juice aside.

Place in a large skillet
1 Tablespoon olive oil
Heat over medium heat. Add
1 pound medium shrimp, peeled and deveined
Cook until tender and no longer translucent, then reduce heat.
Remove shrimp and set aside. Add
2 Tablespoons garlic, finely chopped
Cook 2 to 3 minutes. Do not allow garlic to brown. Add 

1 1/2 Cups white wine, such as Chardonnay

the fresh lemon juice
Cook until wine is reduced by half. After it is reduced add

1 teaspoon Italian seasoning
Reduce heat to low, then add 

1/2 Cup softened butter
Add the cooked shrimp to the sauce, then add

1 Tablespoon dried parsley
Stir together and season to taste with salt and pepper.
Sprinkle with
1/2 Cup grated Parmesan cheese


                       Red Lobster Crab-Stuffed Mushrooms

Butter a baking pan

Finely chop enough to make
1/4 Cup celery
2 Tablespoons onions
2 Tablespoons red bell peppers

Wash mushrooms and remove stems of
1 pound fresh mushrooms
Set caps aside, and chop half of the stems.

Heat in large frying pan
2 Tablespoons butter
Add chopped mushroom stems, celery, onions and red bell peppers
Sauté for 2 minutes. Transfer to a medium bowl and cool for about an hour.

Slice into enough pieces to have a piece for each mushroom cap
6 slices white cheddar cheese

Add to the sautéed vegetables
1/2 pound crab meat, chopped
2 Cups oyster crackers, crushed
1 large egg
1/2 Cup water
1/2 Cup Cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper
1/4 teaspoon salt
Mix well.

Preheat oven to 400º F

Place mushroom caps in buttered baking pan stem side up.
Spoon 1 teaspoon of stuffing in each mushroom cap.
Cover each cap with a piece of sliced cheese.
Bake for 12 to 15 minutes until cheese is lightly browned.



                       Chocolate Truffles

Yield: 6 dozen truffles

Place in a large saucepan
3 Cups semi-sweet chocolate chips
1 (14 ounce can) sweetened condensed milk
Stirring regularly, cook over low heat until chocolate melts.
Remove from heat and stir in 

1 Tablespoon vanilla

Pour into a medium bowl, cover and chill 2 to 3 hours, or until firm.

Shape into 1 inch balls and roll in any of
finely chopped toasted nuts, flaked coconut, chocolate or coloured sprinkles, unsweetened cocoa, confectioners’ sugar or coloured sugars
Chill 1 hour, or until firm.

                                                                                ~~~
In 2004 the gang at CKUW’s ‘2000 & Counting’ decided to give their mature views on Valentine’s Day. I was a mere child of 53, but they allowed me to add my two cents worth to the presentation. Now that I’m 72 I find that some of the ideas are still good.
Wishing you and yours a lovely Valentine’s Day!


Ah, February in Manitoba. Time to heat things up with Valentine's Day. The love in the air is as thick as exhaust fog. Hurrah for L' Amour! If saying L' Amour reminds you of Dorothy, Bing and Bob going on a road to someplace exotic then you've probably eaten your own weight in Valentine chocolates.

And you have the love handles to prove it.

Lighten up. Really. Celebrating love doesn't require a ten course dinner followed by a honking big high-fat dessert. We've just eaten through the holiday season. We all have more cholesterol and sugar flowing through our veins than we need.

Remember those resolutions?

Maybe the poet had the right idea when he wrote, A loaf of bread, a jug of wine and thou. All you need to add is a lovely country location. Picture it. You and your sweetie enjoying an easy on the waistline picnic. Then, for dessert, laying back and watching the fluffy white clouds floating on the breeze.

Okay… This is Manitoba, where the wind comes sweeping down the plain and can freeze skin in less than two minutes. Let's get real. This is not the time anyone sane sits in the snow.


But, by golly, this is a new millennium. If you're like me, you've followed traditions for over fifty years. It just may be time for a change from the dinner out, followed by a show rut. Why dinner? This is Valentine's Day, not a fundraiser. Are you having a guest speaker? Do you need to plan seating for 500? Do you think love only blooms under candlelight?

Think outside the box.

Why not celebrate with a special lunch or breakfast? It's February. The mornings are dark. The moon doesn't set until 10:00 a.m. Face your chairs west and start humming When the moon hits your eye like a big pizza pie. Think of Cher in the movie Moonstruck. Who knows what can develop after a candlelit breakfast of buckwheat pancakes, an egg white omelet and mimosas?

And what about that show after your Valentine feast? No problem. Can you say matinee? Let's be honest. Comfortable chairs and darkened theatres have put more than one senior Romeo - or Juliet - to sleep. Please, we hear enough snoring at home. We want to stay awake, see the show, do some cuddling and finish the popcorn. Give yourself a fighting chance. Early or late, the show's the same. Go early.

Life is complicated today. Meetings, odd work shifts, Sunday shopping and relatives, both young and old, have made life a scheduling nightmare. Can your daughter help it if her mother-in-law's birthday is on February 14? Have pity on the girl and go to the family gathering. You already have 20 hours of must-do activities scheduled for the big day. You're seeing red, and not in heart shapes.

Think VCRs. If you can tape and enjoy a show at your leisure then surely you can pick another day for a private celebration. I have friends who toasted the New Year on January first while watching the ball drop on The Tonight Show rerun at 9:00 p.m. Your sweetie is a reasonable soul, right? Be different. It's legal. The Valentine police will not come pounding at your door.

Te quiero.
Je t'aime.
S'ayapo.
Ich liebe dich.

There are many ways to say I love you and to celebrate.
Happy Valentine's Day and enjoy!

Woolworth Icebox Cheesecake & Strawberry Cream Cheese Icebox Cake / Comet NEOWISE

Thanks to the COVID-19 virus we’ve been staying home for the past four months.

Be it ever so humble, there's no place like home.

Staying home is always better than having to stay in a hospital.

For one thing, the food is always better.

Ah… the food.

Since the virus started there's been a growing interest in home baking, especially in baking bread, particularly sourdough.

The only problem is, since we’ve been staying home eating all that bread and not going out for walks or errands unless absolutely necessary, the calories have been staying on our hips, as well as on other places.

It’s time to get back to normal and to start getting back into shape.

But we’re still in a stressful time, and occasionally need a bit of comfort food,

If you’ve been a regular reader of this blog, you know that cheesecake is my idea of the ultimate non-pasta comfort food.

Well, there are cheesecakes, and then there are cheesecakes.

Some are rich and thick and loaded with calories.

But there are cheesecake recipes that are more diet-friendly.

And many are easy to make.

The Woolworth Icebox Cheesecake is a delicate lemony dessert.

The Strawberry Cream Cheese Icebox Cake is a light and creamy dessert.
Neither recipe requires using an oven.

Looking for something for the kiddies to do? These recipes could be fun projects.

Stay safe and well, everyone!

Here are more cheesecake recipes. Enjoy!!

The 1960s Co-Op Refrigerator Cheesecake

Sweetened Condensed Milk Cheesecake, with and without fruit 

Cheesecake with Strawberry Glaze from the 1960’s Argo® Cornstarch Box

Anna Sultana’s Lemon Ricotta Cheesecake

Links for Cheesecake and Cheese Recipes

                        Woolworth Icebox Cheesecake

Shake well

12 ounce can evaporated milk

Place it, along with a large mixing bowl and beaters, in the freezer.
Chill for at least 1 hour.

For the crust, combine in a medium bowl

1 2/3 Cups graham cracker crumbs

1/4 Cup confectioners' sugar

6 Tablespoons butter, melted 

Reserving 1/3 Cup, press the remaining mixture in the bottom of a 9x13 inch pan.

Refrigerate until needed.

Place in a small mixing bowl

1/2 Cup boiling water

Stir in until completely blended

3 ounce package lemon jello
Stir in
1/2 Cup cold water

Place the bowl in the refrigerator. 
Leave it there until the jello is slightly thickened, about 30 minutes. 

Place in a large mixer bowl

8 ounces cream cheese

1 Cup granulated sugar

5 Tablespoons lemon juice 

Beat with mixer at medium speed until smooth. 

Add 

cooled thickened jello 
Beat until well blended. Refrigerate.

Take from the freezer the can of milk, the mixing bowl and beaters.
Pour into the bowl the cold can of evaporated milk

Beat on high speed until fluffy, about 3 minutes. 

It should be similar to the consistency of stiffly beaten egg whites.

Beat in the cream cheese/jello mixture.

Gently spread the filling over the chilled crumb crust.

Top with the remaining crumbs.

Refrigerate at least 4 hours. (It's better to refrigerate it overnight.)

Cut into squares and serve.

                        Strawberry Cream Cheese Icebox Cake

Spread over bottom of a 9x13 inch pan

1 1/4 Cups graham cracker crumbs

Set aside. 

Wash

2 pounds strawberries

Cut the tops off of the strawberries and slice them 1/4 inch thick.

Set aside. 

Place in a large mixer bowl

8 ounces cream cheese, room temperature
14 ounces sweetened condensed milk

Beat with mixer until smooth and creamy. 

Add 

2 3.4 ounce packages instant cheesecake-flavoured pudding (or vanilla)

3 Cups milk

Mix at low speed for 4 to 5 minutes, or until the mixture starts to thicken. 

Fold in

2 cups whipped topping

Blend until smooth. 

Pour half of the cream cheese mixture into the prepared pan.

Arrange half of the strawberry slices in a single layer over the cream cheese mixture. 

Cover the strawberries with 
1 Cup graham cracker crumbs

Cover with the remaining cream cheese mixture. 

Top with the remaining strawberry slices.

Cover and refrigerate for 6 to 8 hours. 

When serving, top with whipped topping and a sprinkling of graham cracker crumbs. 

According to the Farmers’ Almanac:

There’ll be quite a few interesting and bright spots in the sky this month!

Along with Comet NEOWISE you’ll see the bright blue star, Vega, which will be the North Star 12,000 years from now.

If you look tonight or tomorrow, some time after midnight but before dawn, Mars will be near the Moon. Rising in the East after midnight, Mars is not as bright as Jupiter or Venus, and it’s found midway between them. 

At midnight, you’ll see the brightest "star" in the sky, the yellow-white planet Jupiter. The bright "star" to its left is Saturn. 

On July 14 Jupiter is at opposition to the Sun. 

Look in that same eastward direction before 5 AM to see the Morning Star, Venus.

On July 17 Venus will be joined by the crescent Moon and Taurus’s orange star, Aldebaran. Enjoy it at pre-dawn when it outshines Mars in the south, and Jupiter setting in the west.

On July 20 Saturn has its own opposition. It is also at its closest and brightest for the year. With the new Moon on the same night, Saturn viewing should be perfect.

Anna Sultana’s Easy Tiramisu / The Summer Solstice & the Strawberry Moon

The one thing I’ve learned as I get older is that I really appreciate doing things in the easiest, quickest way possible.

And that includes recipes.

I’m not saying I want to live on bread and water, but I sure don’t want to spend all day in the kitchen, especially during the summer when it’s so hot, both indoors and outdoors.

Yes, it really does get hot in Manitoba.

One of my favourite desserts to serve in the summer is tiramisu. 

It is easy to prepare and means something like “Cheer me up” in Italian.

Yes, it does lose something in translation.

Tiramisu has a nice ring to it and is easy to remember.

Ma had an easy version of the classic recipe.

It gets the ‘adults only’ rating because it has strong coffee in it.

If you choose to serve it to the kiddies, well, you’ve been warned.

This could make them a bit hyperactive.

Oh, well, it's summer. They'll run it off.

Hints:

If you don’t have ladyfingers, vanilla wafers (Nillas) can be used.

Or you can make Ma’s Ladyfingers.

Your choice - regular or low fat sweetened condensed milk. 

Same with the cream cheese.

You can use one thawed container of whipped topping instead of the whipped cream.

For a bit of an extra kick use 2 Tablespoons amaretto or Cognac instead of the rum extract in the cream cheese mixture.

Want a classic Tiramisu? Make Carmela Soprano's Tiramisu.

In a few weeks, when we’re in the hottest part of summer, the gang will be sure to enjoy Anna Sultana’s Frozen Tiramisu, Maltese Style.

                                                Tiramisu

Place a medium mixer bowl and beaters in the refrigerator.

Brew a pot of coffee (espresso or double strength)

You’ll need 1 1/2 Cups of coffee for the recipe, so pour 1 1/2 Cups of coffee into a bowl and allow it to cool.

You can drink the rest hot or cold.

Have on hand 

48 savoiardi or ladyfingers

Finely grate 4 to 6 ounces bittersweet chocolate.

Take the medium mixer bowl and beaters out of the refrigerator.

Place in the bowl

2 Cups heavy cream

Beat the cream until soft peaks form.

Place in a large mixer bowl 

2 packages (8 ounces each) cream cheese, softened

Beat until fluffy.

Gradually add

1 can sweetened condensed milk

4 teaspoons rum extract

Beat until smooth.

Fold the whipped cream into the cream cheese / condensed milk mixture.

Set aside.

Lightly dip into the bowl of cooled coffee

24 savoiardi or ladyfingers

Arrange them in a single layer in a 9 x 13 inch pan.

Spoon half of the cream mixture over the ladyfingers and spread evenly.

Sprinkle over the surface

1/2 of the grated bittersweet chocolate

Lightly dip into the bowl of cooled coffee the remaining

24 savoiardi or ladyfingers

Arrange them in a single layer over the cream mixture in the pan.

Spoon the remaining cream mixture over the ladyfingers and spread evenly. 

Sprinkle over the surface

1/2 of the grated bittersweet chocolate

Cover and chill for at least 3 hours. Overnight is better.

About the sky, thanks to the folks at The Farmers' Almanac…

June 20 - First Quarter Moon 6:51 a.m. In this phase, one-half of the Moon appears illuminated by direct sunlight while the illuminated part is increasing.

June 21 - Summer Solstice at 6:07 a.m. This is when the Sun reaches its farthest point north of the celestial equator, giving us the longest day of the year in terms of daylight. Summer is officially here in the Northern Hemisphere!

June 23 - Once it gets dark, take note of Jupiter in the south-southeast, shining to the lower right of the bright waxing gibbous Moon. Jupiter was at opposition in early May, so in June it fades ever-so-slightly to magnitude -2.4 and gets a trace smaller in telescopes. Although Venus outshines it, Jupiter is the dominant light in its part of the sky and still offers a generously big disk; given good seeing and a large telescope, it can be rich in telescopic detail.

June 27 - Saturn comes to opposition in grand fashion, being accompanied across the sky by the full Moon, which itself also happens to be opposite to the Sun. Saturn will arrive at opposition at 8:17 a.m. The Moon will pass about 1° to its north about 15 hours later at around 11 p.m. late Wednesday night and will then officially turn full at 12:53 a.m. on Thursday.

June 28 - Full Strawberry Moon at 12:53 a.m. The visible Moon is fully illuminated by direct sunlight. Though the Moon is only technically in this phase for a few seconds, it is considered “full” for the entire day of the event, and appears full for three days.

June 29 - Moon is at apogee 10:29 p.m., its farthest point from Earth. An easy way to remember: Apogee = Away. You can also try to spot the planet Mercury beneath Venus low in the western horizon, 1 hour after sunset. Mercury, Venus, Mars, Jupiter, and Saturn are the five brightest planets, and all have the possibility of being seen after sunset.

June 30 - Look to the southeast in the evening for the waning gibbous Moon and Mars to rise into the southeast sky about mid-to-late evening.

Anna Sultana’s Tres Leches Cake and May’s Full Flower Moon

Happy Cinco de Mayo!

Time to party with some great food.

Too busy to make Alfajores or Churros?

No problem.

Ma’s Tres Leches Cake is easy to make.

Tres Leches Cake (three milks cake) is popular throughout the Americas, and in many parts of the Caribbean.

It is thought to have originated in Mexico, but the idea of a cake soaked in liquids is European, as in the English Trifle and Rum Cake, and in the Italian Zuppa Ingles and Tiramisu.

Wherever the idea came from… it’s another way to get more calcium rich dairy products into the kiddies.

And what Mom doesn’t like that?

Hints:

This cake can be baked ahead of time. 

Cool, top with milk mixture, then refrigerate up to 24 hours. 

Frost with whipped cream just before serving.

Store leftover sweetened condensed milk in a tightly covered container in the refrigerator for up to one week. 

The milk can be served over chopped fruit, a fruit dessert, such as a cobbler, or poured over a cereal, either cold or hot. 

It can also be stirred into a cup of hot coffee or tea.

Or you could use some leftover sweetened condensed milk to make 

Anna Sultana’s Coconut Almond Snacks.

Your friends prefer a dessert with a bit of a kick?

Serve Tres Leches Rum Cake.

Just add 

1 1/2 teaspoons rum extract to the cake batter and 

1 1/2 teaspoons rum extract to the milk mixture.

Sprinkle nutmeg over the cake just before serving for an extra bit of flavour.

                        Tres Leches Cake

Grease a 9 x 13 inch pan

Heat oven to 350° F 

Combine in a medium bowl

1 1/2 Cups flour
1 1/2 teaspoons baking powder 

Place in a large mixer bowl

1/2 Cup butter, softened
1 Cup sugar 

Beat until light and fluffy. 

Add one at a time

5 eggs 

Beat well after each addition. 

Blend in 

1 1/2 teaspoons vanilla 

Add flour mixture, a quarter at a time, beating until blended after each addition. 

Pour the batter into the prepared pan. 

Bake 30 minutes. Test the cake by inserting a toothpick into the centre of the cake. 

While the cake is baking:

Pour into a medium bowl, stirring after each addition
3/4 Cup canned sweetened condensed milk
5 ounces evaporated milk

1 Cup milk  

When the cake is done remove it from the oven.

Leave the cake in the pan and pierce the cake with a fork at 1/2 inch intervals. 

You want a lot of holes in the cake to absorb the milk mixture.

Pour the milk mixture slowly all over the top of the cake. 

The milk mixture will be absorbed by the cake.

Refrigerate 1 hour, or until ready to serve. 

Before serving, place in a medium mixer bowl

1 1/2 Cups heavy cream

Beat until soft peaks form.

Frost cake with the whipped cream.

Be sure to refrigerate leftovers.

About the sky this week and next, thanks to the folks at The Farmers' Almanac…

May 6 - Get outside to view the Eta Aquarid Meteor Shower. The best viewing is between 2 a.m. and 4 a.m., looking to the southeast. The Eta Aquarids get their name because their radiant lies within the constellation Aquarius, near one of the constellation’s brightest stars, Eta Aquarii. These showers come from the cosmic dust of Halley’s Comet. 

        Look for “Earthgrazers,” which are meteors that skip along the atmosphere like stones on a pond, in slow motion. These fireballs are quite a sight to behold, even if you only see one!

May 7 - Right after sunset, look to the southeast to see the waxing gibbous Moon pair up with Jupiter. It will be bright and spectacular! Then as darkness falls, look for the star Spica to come out below them both. On the 8th, the Moon will be directly to the left of Spica, with Jupiter above them to the right.

        Observers with binoculars will be able to locate Mars to the upper right of the brighter orange-hued star, Aldebaran. But Mars is still an easy naked-eye object at dusk — look for it in the west-northwest.

May 10 - Full Moon, 5:42 p.m. May’s full Moon is called the Full Flower Moon. Learn about the folklore surrounding May’s full Moon in this short Farmers’ Almanac video.

Anna Sultana’s Colcannon and Irish Cream for St. Patrick’s Day

Back in January I posted two recipes for Shepherd’s Pie.

One recipe was a handy way to use leftovers.

There was also a hint for a vegetarian version.

But there’s nothing like an actual vegetable recipe to round out a meal.

Colcannon is a great Irish vegetable dish.

Perfect for St. Patrick’s Day.

As are a serving of boxties or a slice or two of Irish Soda Bread.

And a glass of Irish Cream would hit the spot!

Colcannon is a traditional Irish dish made from mashed potatoes with kale or cabbage.

It means white-headed cabbage and is usually served with boiled ham or Irish bacon.

Just like the drinks Margarita and Piña Colada there’s a song for Colcannon:

Did you ever eat Colcannon, made from lovely pickled cream?

With the greens and scallions mingled like a picture in a dream.

Did you ever make a hole on top to hold the melting flake

Of the creamy, flavoured butter that your mother used to make?

Yes you did, so you did, so did he and so did I.

And the more I think about it sure the nearer I'm to cry.

Oh, wasn't it the happy days when troubles we had not,

And our mothers made Colcannon in the little skillet pot.

No, I don't know the tune.

Hints:

About the Colcannon…

An old Irish Halloween tradition is to serve it with a ring and a thimble, or small coins, hidden in the fluffy green-flecked dish. 

I don’t suppose the cops would come if you wanted to do this for St. Patrick’s Day.

But it might be a good idea to warn your guests before they tuck into their veggies.

If you have leftover shredded cabbage: 

heat a knob of butter and cook the cabbage for 5 minutes.

It should still be just a little crunchy.

About the Irish Cream…

Some people use coconut extract instead of the almond extract.

                        Colcannon

Mince

3 green onions

Peel and quarter

2 pounds russet potatoes 

Boil potatoes in salted water until tender, about 15 to 20 minutes. 

While the potatoes are boiling, shred

kale or cabbage 

Shred enough to make 3 - 4 Cups. 

Blanch in boiling salted water for 2 - 3 minutes.

Drain and set aside. 

In a small pot melt

1/4 Cup butter or margarine 

Drain the potatoes and mash them in the same pot they were boiled in. 

Beat in

2/3 - 3/4 Cup light cream or milk 

Add enough to make them smooth.

Don’t forget you’ll also be adding butter, so don’t make the potatoes too thin.

Place the pan over low heat.

Stir in the blanched kale or cabbage, the melted butter and the minced onion.

Beat together until well blended. 

Taste for seasoning and add salt and / or pepper if desired.

Serve hot.

Spoon out a portion and make a small indentation on top.

Add a pat of butter or margarine in the well.

Don’t mash it in, but dip a forkful of the potatoes into the melted butter.

                        Irish Cream

Place in a blender

1 cup heavy cream 

1 (14 ounce) can sweetened condensed milk 

1 2/3 Cups Irish whiskey 

2 teaspoons instant coffee granules 

2 Tablespoons chocolate syrup 

1 teaspoon vanilla 

1 teaspoon almond extract 

Blend for 20 to 30 seconds.

Pour into a jar that has a tight lid. 

Store in the refrigerator for 8 hours. 

Shake well before serving.

Serve over cracked ice.

Add

a dollop of whipped cream (optional)

Serve with a nice Irish toast:

May you always have 

Walls for the winds, 

A roof for the rain, 

Tea beside the fire, 

Laughter to cheer you, 

Those you love near you,

And all your heart might desire! 

Anna Sultana’s Magic Cookie Bars - Harvest Moon, Super Blood Moon & Total Lunar Eclipse!

A few days ago I suggested buying a box of crushed graham cracker crumbs to make Pumpkin Cheesecake Bars.

I mentioned that you’ll use them.

Got an email asking where else the crumbs can be used.

I understand… the bills came in from summer vacation trips and back-to-school purchases.

You want to know these crumbs won't just sit on the shelf and gather dust.

Okay…. the graham cracker crumbs can also be used in the following recipes: 

Carmela Soprano's New Jersey Cheesecake

Carmela Soprano's Tortoni

Sweetened Condensed Milk Cheesecake 

Sweetened Condensed Milk Pie with Fruit Cocktail 

Ma also had another recipe that uses crumbs which she had discovered by mistake.

Pop’s mistake, not her mistake.

She had asked Pop to pick up a few things from the local A & P.

Just some prepackaged and canned stuff.

How much trouble could he get into looking for that kind of stuff?

She wasn’t asking him to pick through the fresh produce.

Pop went to the store and got directions for where the canned milk was kept.

He went to the aisle and looked around.

Then he knew he was in trouble.

Ma’s list had made perfect sense to her.

She had written “2 cans milk”.

By that she meant two cans of evaporated milk.

Did you see Michael Keaton in the 1983 movie Mr. Mom?

Do you remember when he asked the deli lady for some cheese and ham?

What could've been simpler?

Remember Keaton's expression and mounting panic when he was listening to the clerk as she rattled off all the different kinds of cheese and ham?

I guess his wife had written the same kind of list.

Well, 20 years before Mr. Mom came out Pop had the same kind of problem.

Ma had written what was to her a clear list.

Pop could read her writing.

The list was pretty straight forward.

Who knew there was more than one kind of canned milk?

This was in the 60s.

Pop couldn’t whip out a cellphone to ask for further instructions.

He grabbed a can of evaporated milk and a can of sweetened condensed milk.

Pop was a glass half full kind of guy.

One of them had to be the right can of milk, right?

Ma just gave him The Look when she saw the sweetened condensed milk.

It wasn’t worth a fight or a second trip to the store just to exchange it. 

Ma was also curious about the recipe that was on the label.

So she put the can in the cupboard.

After a few weeks she gave the recipe a try.

She used what she had and, after adding a few of her special touches, a new family favourite was born.

Hints:

Want less crust?

Use

1 1/2 Cups graham cracker crumbs

1/2 Cup butter or margarine, melted

The can of sweetened condensed milk I’m using in this recipe is 300 mL.

That’s 10 ounces or 1 1/4 Cups.

You can use either regular or low fat sweetened condensed milk.

If your store carries a sweetened condensed milk that comes in a different sized can, that's not a problem.

Just measure what you need or adjust your dry ingredients to keep in proportion.

Ma would use what she had - sometimes more chocolate if she was short on nuts.

It’s a forgiving recipe.

The original recipe called for pecans.

Ma usually used chopped walnuts.

Peanuts are good, too.

The original recipe called for semi-sweet chocolate chips.

Ma used other kinds of chocolate, too.

I remember one Christmas when she used only white chocolate and added a layer of chopped maraschino cherries on top.

They were quite pretty for the holidays!

The temperature given is for a metal pan. 

Bake at 325º F if you’re using a glass pan.

                        Magic Cookie Bars

Line a 9" x 13" pan with aluminum foil 

Have a generous overhang so you can lift it out of the pan.

Preheat oven to 350º F

In a medium bowl combine

2 Cups graham wafer crumbs

3/4 Cup butter, melted

Spread in prepared pan.

Pour evenly over the crumb crust

1 can sweetened condensed milk

Sprinkle over the milk covered crumbs

1 1/3 Cups chopped nuts (optional)

1 Cup butterscotch chips (optional)

1 1/3 Cups chocolate chips

1 1/3 Cups flaked coconut

Press down firmly.

Bake 30 minutes, until lightly browned.

Let cool 5 minutes in the pans.

Remove from the pan.

Cool thoroughly and cut into bars.

Store covered at room temperature.

About the moon this weekend…

According to the Farmers Almanac:

On September 27 we’ll see a Full Harvest Moon!

The Moon is also at its closest point to Earth.  It's only 221,870 miles from Earth.

The absolute closest that the Moon can come is 221,400 miles from Earth. 

This makes this full Moon an official super moon.  
It will look up to 14% larger and be up to 30% brighter than a normal full Moon.

It’s called the Full Corn Moon or Full Harvest Moon because it marked when corn was supposed to be harvested by Native Americans. Corn, pumpkins, squash, beans, and wild rice, the chief Indian staples, are now ready for gathering.

Learn why it’s called the Harvest Moon.

In two years out of three, the Harvest Moon comes in September.  But in some years it occurs in October. 

Farmers can work late into the night by the light of this Moon. Usually the full Moon rises an average of 50 minutes later each night, but for the few nights around the Harvest Moon, the Moon seems to rise at nearly the same time each night: just 25 to 30 minutes later across the U.S., and only 10 to 20 minutes later for much of Canada and Europe. 

On September 27 there will also be a total lunar eclipse!

A lunar eclipse is when the Moon passes into the Earth’s shadow. The total lunar eclipse is visible from most of North America (except Alaska and northernmost Canada) after sunset on September 27.