Day 4
Lisa used up the last batch of this year’s apple harvest to bake us a pie … cake … crumble? There are crumbs all over the kitchen floor now so the latter is probably most accurate 😉
There are always some Lisa-baked treats in the house but since she never follows a recipe she can never tell us what her creations are called or supposed to be! I guess that’s a good way of making sure you never fail at your recipes. If the soufflé comes out flat but you never told anyone that you were aiming for a soufflé, you technically didn’t mess it up, right? 😉
Do you bake around Christmas? Any favourite recipes or treats you want to share?
M&L xx
PS: Today at 10:45 am (GMT) we’ll also be live on air at BBC Radio Manchester on Mike Sweeney’s show! If you want to tune in, this is the streaming link: https://www.bbc.co.uk/sounds/play/live:bbc_radio_manchester
And here’s another link for same recipe by Mairlyn Smith?????️
https://m.facebook.com/story.php?story_fbid=2721605927901377&id=167529513309044
OK… I’ve not yet tackled this recipe as I don’t own a standup mixer required for this vrecipe but I have a cookbook by this fave Canadian cooking author /TV cooking show host, so I know it is good…
https://youtu.be/07jkjkm9-BU
Sorry for GF Brownie Recipe cutoff, I’m reposting with better photo of recipe :
I just screenshot recipe from Clubhouse website and cropped to fit here…. ©Photo credit : http://www.clubhouse.ca
The Baker’s Brand One Bowl Festive Fudge I make for Xmas:
1 pkg (225g) of Baker’s Brandname SemiSweet Baking Chocolate (or any 225g pkg of SemiSweet Baking Choco and 2/3 cup Sweetened Condensed Milk
Melt both together, stir until smooth, pour into wax paper lined 8×10 inch or 9×3 pan and set in fridge to chill-set, once chilled/set cut into squares….
[decom_attached_image_1576301964222]
[decom_attached_image_1576301920005]
OK… Like the Q I had submitted for the video Q&A on here awhile ago… I think an MLT Club Cookbook is in order to be created with all these yummy recipe shares…. Perhaps a new section add on to Club here… MLTBuzzGroovy Yums…. Lol
I had made for friends awhile back ago GF Brownies from a recipe on back of ClubHouse Potato Flour Pkg, I tried them though I ‘m not affected by Gluten and need to eat GF… And now I enjoy making myself a batch from time to time while still making the regular Brownies with regular flour…. Nummy Yummy for the Tummy?
Here’s photos of Beavertails, Bacon Dippers, Bits n Bites (Nuts n Bolts)
[decom_attached_image_1576299972551]
[decom_attached_image_1576300006170]
[decom_attached_image_1576300894498]
Make up brownie mix without eggs. Bake slice-and-bake sugar cookies and then spread the brownie mix on top (or with a frosting-bag do a design with it). Presto, you have a brookie.
I make apple pies, apple crisp, pumpkin pie, and pumpkin bread.
Although I say “pumpkin” I use butternut squash because I think it tastes better.
Here is the pumpkin bread recipe I use 🙂
——–
PUMPKIN BREAD
Yield: 3 Loaves
3 c Sugar, granulated
3 1/2 c Flour, all-purpose
1/2 ts Salt
2 ts Baking soda (I toss in a little baking powder too)
1 ts Cinnamon
1 ts Nutmeg
4 lg Eggs
1 c Vegetable oil
2 c Pumpkin (cooked) (I use butternut squash)
2/3 c Water
1 1/2 c Walnuts, chopped (I leave the nuts out)
Preheat the oven to 350 degrees F. Butter your containers well.
(I use no stick pans and/or cooking spray)
Sift the dry ingredients together into a large bowl. Make a well in the
center of the dry ingredients, and add the eggs, oil, pumpkin and water.
Beat thoroughly. It’s easier to get all the lumps out if you use an
electric mixer. Stir in the walnuts with a wooden spoon.
Pour the batter into the containers, filling each only half to two-thirds
full. Bake for 60-90 minutes, depending on the sizes of your containers.
If you’re using a very small container, start checking much sooner. The
bread is done when a toothpick in the middle comes out clean.
Cool about ten minutes, then loosen the edges of the bread with a knife,
and turn out of the pans to cool the rest of the way on a rack
I usually make 2 regular bread pans and 2 mini pans from this recipe
Mike Sweeney’s show was good. Great plug for “All I Want Christmas to Be” and your Christmas album. I love the album and your original “All I Want Christmas to Be.” Beautiful album, like Mike said, “You know each other so well you can almost feel what the other is going to do.” Your harmonies are just awesome! Beautiful album.
Just heard your Radio Manchester interview, nice to hear you ‘live’.
Glad you tuned in! 🙂
I have a great that I bake every Christmas Holiday. I’m the only one that remembers the exact ingredients. It was started by my mom at least 60 years ago. Its called
Nuts and Bolts
Preheat oven 350°
2 cups Cheerios
2 cups Rice Chex
2 cups Corn Chex
2 Cups Pretzel Stix
2 1/2 Cups Crushed Pecans (shelled)
Mix together
Then mix together
2 1/2 cups Worstichire Sause
1/2 Teaspoon of each; Salt, pepper, garlic salt, celery salt
1/4 stick of butter
Lightly pour sauce on mix (making sure to have enough to pour on every time you stir) and blend together and put in oven. Stir every 5 minutes for 15 minutes or until lightly brown
Pour into container and allow to cool gently tossing to help cooling.
Makes 3 to 4 quarts
Enjoy a little snack
I make from memory so ingredients tend to be off from time to time.
Lisa’s apple concoction sounds DELICIOUS. num, num, num.
Have a great show ladies.?❤
Well that’s one hell of a strange sounding recipe to someone who has never tried or heard of Nuts & Bolts 😉
googled it for some picture-reference, and admittedly it does look delicious if you like the whole sweet & salty combo, which I do. I think we’ll have to spend Thanksgiving or Christmas in the States one day to really understand your food culture. Sweet potatoes and marshmallows with turkey is another one of those dishes that my brain has a hard time computing. I guess you have to try it to make sense of it 🙂
Nuts and bolts are sometimes called Chex Mix, though they are different. The Worstichire sauce gives it a bit of a kick. (I will make mine in a couple of weeks.) Sweet potatoe soufle comes with baby marshmallows on top. Traditionally served on Christmas and thanksgiving. I will send you a picture of my nuts and bolts so you can see them. Say hi to Lampi Bampi?
Richard, do you recall an off-the-shelf snack similar to Chex Mix called “doodads”? Those were my favorite: they thoroughly coated your fingertips with grease!
Lisa… Here in Canada it is known as a product called Bits n Bites… I sort of liked it growing up… Then I got into loving Bacon Dippers crackers… I no longer eat neither due to my food allergies… Yes, your taste buds would have a heyday here in Canada/USA… I’d treat you to poutine (French fries with gravy and cheese curds) and beavertails (flattened slightly puffed deep fried donut type pastry with your choice of toppings… My fave I used to eat before nut allergies ergies/other food allergies took over was the Cinnamon&Sugar/Lemon Juice Beavertails… YummmI miss eating those… The only way I could safely enjoy is if I had to make them myself if I could come across a decent but easy recipe, not requiring deep frying but rather baked version…. And you get I’d have cinnamin/sugar/lemon juice or Blueberry-cherry jam spread over it… Yumm ???
LIstening to the Mike Sweeney show right now. Waiting to hear you all to be the guests. Hopefully you will get in front of those mikes soon. Nothing so far in the first hour. As for my baking skills, my daughter Kate and my wife possess them. My only claim to fame is banana nut bread on the occasion that the bananas get passed their prime and my favorite cake (German Chocolate) which is served on my Birthday each year. Not sure what that means when an Irishman adores German Chocolate cake but I can live with the mystery. Yum!!!
Glad you were tuned in, Richard. We were on at 10:45 so we hope you managed to catch our bit (it wasn’t too long). We have a saying in German that is “zu viele Köche verderben den Brei” which translates to “too many cooks spoil the broth”. Banana Nut bread sounds amazing!
For me Christmsa is the time to bake the traditional Panettone, like many other Italian immigrants around the world (Today, the number of people of Italian origin, which includes the descendants of emigrants from nineteenth and twentieth centuries, is about 60 to 70 million, mostly in Argentina (24 million, more than 50% of the total population), the United States (16 million, 5% of the population), Canada (1.3 million, 3% of population), Australia (760,000, 3.5% of the population)..
I’m already tuned in on radio Manchester listening to Fred Sirieix, waiting for Mike Sweeney and the Mona Lisa Twins !!
Before my severe nut allergies came along, a long time ago, one of my Italian elderly clients I had from work and I had also my best friend from high school who was Italian both introduced me to the Pannetone you speak of, it was tasty but can no longer enjoy because of severe nut allergies… It was tasty while it lasted… Lol
Angelo, the Italian influence in so big, that almost all of the Argentine population either speaks or understands Italian. In the 50’s a law was passed that all employers had to give a bottle of cider and a Panettone to every employee for Christmas. I’m not sure if it’s still law, but it’s tradition now.
Hi Tòmas, I’m glad you confirm the information. I found these figures in a serious review but as I do not know Argentina at all it seemed strange to me. Traditional cider for my family is the “Asti spumante”. Say, I see that you have also traveled a lot in your life. How is life in North Carolina in the 21st century? For me it evokes my first readings, the adventures of Daniel Boone. I guess it must have changed well …
nice picture. My mum does the baking ususaly at Christmasx sometimes. I will make chocolate brownies
About 20 years ago I used to take care of 2 kids ,I guess I was kind of a live in nanny, My friends would call me Mrs. Doubtfire, anyway I was pretty good at cooking but I would every once while make banana bread. I followed the recipe but when I took it out of the oven I noticed it didn’t rise. I basically made Banana unleavened bread. Anyone who ate it said it taste good it just looked odd. years later the girl that I took care of made banana bread from the same recipe and it turned out perfect. so now when I visit her she lets me cook but she takes care of the baking. I helped raise a smart girl . the radio show your going to be on looks like 4:45 Minnesota time. Im going to try to tune in. Have a Good Day!
It’s definitely time for another cooking show video. As for your Mike Sweeney show, that’ll be 12.45am Downunder, so I’ll need a few coffees to see me through. Not to worry, I have plenty of coffee mugs.
I’m pretty sure England is 10.5 hours behind Adelaide during our Summer, which makes it 9.15pm Adelaide time. I think that’s 8.45pm QLD time. I could be wrong though!
Ah! You are correct Darryl. I was thinking tomorrow, not today. 8.45pm this evening is a far more civilised time for me. Should be just after my bike club monthly meeting.
I’d say it’s clear Lampibampi is calling the shots here. ?
I’m no Jacki when it comes to baking, but I do make a “Banana Bread” from my grandmother’s recipe. It goes pretty fast. ?
Speaking of shots, today’s picture has perfect lighting!
Banana Bread – Yes Please!! Quick, easy and delicious recipes are the best recipes.
LOL! Love it. Well a unique never to be repeated Lisa culinary baked work of art sound like delicious perfection. I can imagine the delightful sweet aroma from the oven in that picture.
My all time fave baked treat would be something I had since I was a little kid that my mom use to make and then later my sister. Duncan Hines yellow/lemon angel cake with a thick layer of Betty Crocker white vanilla icing all over it. It’s become a kind of family tradition for the holidays..It’s easy enough that I could make, but I love it better than the most fancy birthday or wedding cakes from pastry shops.
Awesome, will have to check out that radio interview.
Sometimes the simplest recipes are the best! We both love lemony desserts so I’m sure we’d be all over that cake! 🙂
Couldn’t agree more Mona! Sometimes you can’t beat simple. 🙂
Since I’m a baker moreso a cook… I take pride in the fact it’s not Xmas in my family unless Jacki makes her famous fudge (A recipe that only uses 2 ingredients, well 3-4 extra ingredients, lol, if you wish to add vanilla extract and/or marshmallows /dried fruit of choice or nuts , if no nut allergies exist. It’s a recipe I got out magazine, tried with success from get go, never looked back… One year I decided not to make it, and did something else… Didn’t go over well, lesson learned, one other time, made it, forgot to bring it with me, as my mind was on Xmas gifts to pack in car, etc as I was getting picked up… Lol… I make awesome tea biscuits, homemade buns, squares, cookies…. My Xmas Baking goes noticed and with compliments, and it is, fudge withstanding, what my family look forward to from me and remind me a week before to ensure I make it and don’t forget to bring it and other sweet treats to be enjoyed by all… Gotta Love Lisa The Baker photo, and I’m safe to probably say the Apple Harvest Conjurement of Sorts was welcomed into your tummies…. Thankyou for sharing the Groovy Gourmet Baker Goods for DAY 4… Yummmmm… I can smell the wafs of the Apples and Cinnamon… Burp… ????
We don’t doubt your fudge baking abilities for a second! The first time we’ve ever tried fudge was when an American fan sent us some while we were still living in Austria. The British also love their fudge so we’ve had our fair share of it since 😉
Well… If I can finagale it… I’ll whip up a batch in future, figure out how to pack it just so and send your way then…. Thanks Mona for your reply and extra boost of fab fudgetastic confidence??
I’ll get up a tad earlier to listen in! That’ll be 5:45 here in N.Y.
Wow – that’s an early start! Thanks for the commitment, we hope you had a nice and relaxed morning 🙂