Let's be clear. Real cottage pudding looks nothing like what I prepared for this week's photo shoot.
I wanted some photos that I could submit to photo libraries so I thought I would give the cottage pudding a little 'makeover', in the form of mini bundt pans.
What I made is more like 'cottage pudding' meets 'Spanx'.
What better dish to cook on a cold, foggy, wet ol' summer day than roasted chicken. I considered throwing a few Christmas decorations into the shoot, just to add insult to injury, but I refuse to surrender! East Coast weather, you will NOT take me down without a fight!
Stuffing. Also known as dressing.
Newfoundlanders tend to have a very simple version of dressing. I like our version so much that I never vary the recipe, despite being the kind of girl who likes to try new recipes. Not when it comes to dressing; I always make it the same.
I decided to make a few cinnamon buns for a photo shoot for iStock and ShutterStock. I may have eaten a few of them too...I can't say for sure. What I can tell you is that there were originally 24 and now there are 8. But the rest is a blur.
I loved going to Cinnabon when I traveled with the CFIA (we don't have one here on The Rock). I was gob-smacked when I read the nutritional content of the large Caramel Peacanbon that I usually ordered. 1080 calories with 51 grams of fat!
Tuesday past was Pancake Day. Shrove Tuesday. The day before Ash Wednesday. A Christian thing.
I grew up in a 'somewhat United' household; United, peppered with Catholic. My mother was raised Catholic and my Dad was raised United. It was a HUGE scandal when they got married. 'Religious segregation'- the European settlers remembered to pack that foolishness in their bags when they showed up way back when. And it was still evident in the late 50s when my parents got married.
Our schools were religiously segregated until 1997. I went to a large and modern school in western Labrador that was built in the 60s. It was split down the middle with one side for the Catholics and the other side for the Protestants; there were large steel doors that separated the two sides.
When I left home I had two recipes under my belt: Italian spaghetti and peanut butter cookies.
Well, as it turns out, half of that previous statement is not true. The front half, to be precise. I didn't leave home. Home left me! I try to not take it personally, but here is how it played out.
I finished grade 11 and decided to do my first year of university from home, in Labrador. Distance Education enabled me to get two semesters in, without incurring the expense of moving to St. John's. Yay MUN. Brilliant!
Well, these things are pretty darn good! I've made plenty of pizzas but this is the first time I folded the dough over to make calzone. As far as I can tell, dough-folding is the only thing that distinguishes calzone from pizza. But it definitely makes for a very convenient meal that travels well and freezes well too.
I included my recipe for pizza dough below and here is a link to the pizza sauce recipe that I use; it is delicious! Add whatever toppings your little heart desires.
Here's yet another crazy-easy recipe. Hmmmm. It has just occurred to me that most of what I cook is crazy-easy. Maybe it is time to take on something crazy-hard? Naaaah.
Chowder is one of my youngest son's favourite foods. For this reason, it is often included in a special family celebration. The fact that it is crazy-easy is an added bonus!
My seafood chowder recipe is essentially a clam chowder recipe with a few bits of extra fish thrown in, generally whatever is kicking around in the freezer which is usually cod, salmon and shrimp.
If you use shrimp, the best tasting are raw 'shell on'. Should you use the ones that are already cooked you might want to add them at the very end so they don't turn into little nubs of rubber.
The very best thing you can add to really take this recipe over the top would be lobster. Yum.
Wacky Woo. There are many things to love about this cake, and the name is one of them!
I read that it came out of The Depression when ingredients were scarce; it does not require eggs or milk and uses very little fat.
Wacky Woo is a much-used recipe in my house. There have been a few birthdays that have seen candles plunked down in a Wacky Woo Cake. Plunked. Because it is just that kind of cake.
I appreciate Wacky Woo for 3 main reasons:
1) It is mixed in the pan in which it is baked, no bowls needed (simple).
2) It is dense, not too airy, yet very moist (substantial).
3) It is 'lowish' in fat using only 3 tbsp of butter (sensible).
It is now a running gag in our house that, whenever someone makes Kraft Dinner, they say they are making Lamb Dhansak. Why? We were inspired by a funny movie: The Grand Seduction. And someone here has a way of twisting things around.
The Grand Seduction was filmed here in Newfoundland and Labrador last year. It is quite delightful. It stars Taylor Kitsch and Brendan Gleeson along with a slew of local NL celebrities.
Crazy easy, that is what Swedish Tea Ring is. Yet veeeery pretty. But you have to like nuts and dried fruit.
This is one of my favourite desserts to make because it is PASTRY! And it is EASY! I love, love, love pastry.
I can pass on chocolate despite having once been a chocoholic. I am still a bit of a fan of a good cake. But I simply adore pastry! Always have and always will!
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