Gayle Martin Gayle Martin

Gayle’s Gallery - Currant Scones

3 ½ c flour

¾ c sugar

1 TBsp baking powder

½ tsp salt

1 ¾ sticks cold unsalted butter, cut into small pieces (198 g)

¾ c  ½ & ½

3 large eggs, lightly beaten

1 c dried currants

 

Preheat the oven to 375F with racks in upper and lower thirds.

Whisk together the flour, sugar, baking powder and salt in a large bowl.

Add butter and blend with your fingertips or a pastry blender until mixture resembles coarse meal with some small butter lumps.

Stir in the ½ & ½, eggs, and currants until just combined. Dough will be sticky.

Drop batter in 20 (1/2 c) mounds 1 inch apart on 2 ungreased baking sheets.

Bake, switching position of sheets halfway through, until bottom of scones are pale golden, 15 to 17 minutes total. Transfer to a rack and cool to warm.

Scones are best eaten the day they are made.

 

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Gayle’s Gallery - Strawberry Pineapple Punch

2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed

1 can (46 ounces) pineapple juice, chilled

4 c lemon-lime soda

2 c vodka

 In a blender, puree strawberries.  Pour into a large punch bowl. Stir in the pineapple juice and lemon-lime soda. Stir in the vodka.

 

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Gayle’s Gallery - Creamy Tortellini Primavera

Curried Mixed Bean Salad

1 19oz (540 ml) can each of red kidney beans, chickpeas, white kidney beans

4 green onions thinly sliced

1 red pepper diced

1 green pepper diced

Vinaigrette:

1/4 cup cider vinegar

1 1/2 tsp curry powder (for stronger flavour add an additional 1 tsp curry powder)

1/2 tsp ground cumin

1/2 tsp garlic powder

1/2 cup olive oil

-----------------------------------------------------------------------

Rinse and drain the beans. Combine with sliced green onions and diced peppers. Set aside.

In a small bowl, combine cider vinegar and spices. Whisk in olive oil. Pour over bean salad and toss well.

Cover and chill several hours or overnight. Serves 4 to 6

Ingredients

1/2 cup firmly packed freshly grated Parmesan cheese (or 1/3 cup store-bought grated), plus more for serving

1 large egg yolk

2 cloves garlic, minced

8 ounces asparagus (1/2 bunch)

1 cup grape or cherry tomatoes

1 1/2 cups heavy cream

1 cup low-sodium vegetable or chicken broth

1 1/4 teaspoons salt, plus more as needed

1/4 teaspoon freshly ground black pepper

20 ounces refrigerated or frozen cheese tortellini (do not thaw)

1 cup frozen peas (do not thaw)

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Place Parmesan cheese in a small bowl and add 1 large egg yolk. Beat with a fork until a uniform, thick paste forms.

Trim 8 ounces asparagus and cut crosswise into 1-inch pieces (about 1 1/2 cups). Halve 1 cup grape or cherry tomatoes.

Place the garlic, 1 1/2 cups heavy cream, 1 cup low-sodium vegetable or chicken broth, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper in a large skillet. Bring to a simmer over medium heat, stirring to combine. Add 20 ounces refrigerated or frozen cheese tortellini. Cook, stirring frequently to prevent the tortellini from sticking, for 3 minutes for refrigerated tortellini or 7 minutes for frozen tortellini.

Add the asparagus and stir to combine. Cook until the tortellini is tender and warmed through, the sauce is slightly thickened, and the asparagus is crisp-tender, 2 to 3 minutes more.

Remove the skillet from the heat. Add the Parmesan cheese-egg mixture and stir vigorously to combine. Add the tomatoes and 1 cup frozen peas, and stir to combine. Taste and season with more salt and black pepper as needed. Top with grated Parmesan cheese.

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Gayle’s Gallery - Curried Mixed Bean Salad

Curried Mixed Bean Salad

1 19oz (540 ml) can each of red kidney beans, chickpeas, white kidney beans

4 green onions thinly sliced

1 red pepper diced

1 green pepper diced

Vinaigrette:

1/4 cup cider vinegar

1 1/2 tsp curry powder (for stronger flavour add an additional 1 tsp curry powder)

1/2 tsp ground cumin

1/2 tsp garlic powder

1/2 cup olive oil

-----------------------------------------------------------------------

Rinse and drain the beans. Combine with sliced green onions and diced peppers. Set aside.

In a small bowl, combine cider vinegar and spices. Whisk in olive oil. Pour over bean salad and toss well.

Cover and chill several hours or overnight. Serves 4 to 6

Ingredients

1 19oz (540 ml) can each of red kidney beans, chickpeas, white kidney beans

4 green onions thinly sliced

1 red pepper diced

1 green pepper diced

 

Vinaigrette:

 1/4 cup cider vinegar

1 1/2 tsp curry powder (for stronger flavour add an additional 1 tsp curry powder)

1/2 tsp ground cumin

1/2 tsp garlic powder

1/2 cup olive oil

-----------------------------------------------------------------------

Rinse and drain the beans. Combine with sliced green onions and diced peppers. Set aside.

 In a small bowl, combine cider vinegar and spices. Whisk in olive oil. Pour over bean salad and toss well.

 Cover and chill several hours or overnight. Serves 4 to 6

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Gayle’s Galley - May 2024

Scalloped Potatoes

3 lbs potatoes peeled, sliced as thin as possible

2 tablespoon butter

1 onion chopped

2 garlic cloves minced

2 tablespoon all-purpose flour

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon dry rubbed sage

1 teaspoon dried parsley

1 ½ cups milk

2 cups cheddar cheese, shredded

Preheat oven to 350F. Bring a large pot of water to a boil and add

sliced potatoes. Parboil for about 5 minutes. Drain well.

Heat a skillet over medium heat. Add butter and chopped onions. Cook

until onions are tender - then add minced garlic. Cook for an additional

minute. Stir in flour, salt, pepper, dry rubbed sage and dried parsley.

Slowly add the milk while stirring constantly. Remove from heat.

Layer half of the potatoes in a lightly greased 9"x13" baking dish

followed by about half of the sauce and shredded cheese. Layer

remaining potatoes and top with remaining sauce and shredded

cheese.

Cover dish with foil and bake for 25 minutes. Remove foil and cook for

an additional 15 - 25 minutes until top is golden and bubbly. Remove

scalloped potatoes from the oven and let cool.

Raisin and Apricot Tea Bread

1 3/4 c all-purpose flour

2 tsp baking powder

1/2 tsp ground nutmeg

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 c unsalted butter, melted

1 c sugar

2 large eggs

2 tsp vanilla extract

1 1/2 c sour cream

3/4 c golden raisins

3/4 c Thompson raisins

1/4 c chopped apricots

¾ c chopped pecans (optional)

Preheat oven to 350F. Grease and flour a 9x5" loaf pan.

In a small mixing bowl, combine the flour, baking powder, nutmeg,

salt and cinnamon. Set aside.

In a large mixing bowl, whisk together the butter, sugar, eggs, vanilla

extract and sour cream. Stir in the golden raisins, Thompson raisins,

apricots and pecans.

Add the dry ingredients to the butter mixture, combining until smooth.

Spoon batter into the loaf pan and bake for one hour, or until a

toothpick inserted into the centre of the loaf comes out clean. Let cool

in pan for 10 minutes; remove to a wire rack and let cool completely.


There are so many terrific cooks and bakers in the HYC community. If you have a recipe that you think HYC members would enjoy, please send it to

gayle.martin@sympatico.ca

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Gayle’s Galley April 2024

Marinated Mozzarella

1/3 cup olive oil

1 TBsp chopped oil-packed sun-dried tomatoes

1 TBsp minced fresh parsley

1 tsp crushed red pepper flakes

1 tsp dried basil

1 tsp minced chives

¼ tsp garlic powder

1 pound cubed part-skim mozzarella cheese

In a large re-sealable plastic bag, combine the first 7 ingredients;

add cheese cubes.

Seal bag and turn to coat; refrigerate for at least 30 minutes.

Transfer to a serving dish; serve with toothpicks.



Artichoke Dip

1 (14 ounce) can artichoke hearts, drained

1/2 cup mayonnaise

1/2 cup sour cream

1 cup grated Parmesan cheese

1 clove of garlic, minced

Paprika, dash

Directions

1. Preheat oven to 350 degrees F

2. Drain and chop the artichoke hearts. Discard any woody bits. Add

all the other ingredients and mix well.

3. Pour into a baking dish (4X4). Sprinkle with paprika.

4. Bake at 350° F for 20 - 25 minutes. Serve hot with crackers.

Note: Can also be baked in 3 small ramekins. Reduce the amount

of baking time.


There are so many terrific cooks and bakers in the HYC community. If you have a recipe that you think HYC members would enjoy, please send it to

gayle.martin@sympatico.ca

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Gayle’s Galley February 2024

Where did January go?

It seems like the holiday season was a long time ago.

This month’s recipes are a one-pan chicken pasta dish that I’m sure you will add to your keepers list. It’s easy to make – step by step - and if there are any leftovers,

it’s wonderful the next day heated up. And, an old fashion sugar cookie recipe -perfect for making “heart shaped” cookies for Valentines Day. Just add a little sprinkle of red fancy sugar on top of each cookie.

Enjoy!


Creamy Chicken Orzo

Two chicken breasts cut into chunky pieces

1 tsp smoked paprika

1 tsp Italian seasoning

Salt and pepper, to taste

3 TBsp olive oil

1 c of uncooked Orzo pasta

5 cloves finely minced garlic

2 c of chicken stock

10 oz. cherry tomatoes cut in half (About ½ small container of cherry tomatoes)

5 oz. of fresh spinach (about 2 – 3 handfuls)

1/2 c heavy cream

1/4 c basil pesto

Salt and pepper, to taste

Parmesan cheese (Optional)

Heat 2 TBsp olive oil in a large “high-sided” frying pan.(I use a non-stick pan)

Sprinkle both sides of the cut chicken breasts with 1 tsp of smoked paprika and 1

tsp of Italian seasoning. Sprinkle on salt and pepper to taste. Brown the chicken

over a medium-high heat. This takes about 3-4 minutes per side. Remove the

chicken to a plate.

Add 1 TBsp of olive oil to the pan and add 1 cup of uncooked Orzo pasta and 5

cloves of minced garlic to the pan. Stir so the Orzo is covered in the oil, about 2

minutes.

Add 2 cups of chicken stock and about 5 oz. of cherry tomatoes cut in half. Bring to

a boil then reduce to a simmer and cook until Orzo is tender. Stir occasionally to

prevent sticking. You may have to add additional liquid to the pan until the Orzo is

cooked to your liking. (I add a little water)

When the Orzo is tender, add the fresh spinach to the pan (about 2 – 3 handfuls)

and the remaining 5 oz of tomatoes. Stir until the spinach is wilted.

Add 1/2 c of heavy cream and 1/4 c of basil pesto to the pan and stir to combine

thoroughly. Return chicken to the pan and maintain a low heat until chicken is heated

through.

Add salt and pepper to taste. Serve with parmesan cheese if desired.



Sugar Cookies

1 ½ c icing sugar

1 c butter

1 egg

1 tsp vanilla

½ tsp almond extract

2 ½ c all-purpose flour

1 tsp soda

1 tsp cream of tartar

Cream the sugar and butter. Mix in the egg and flavourings.

Mix the dry ingredients in a separate bowl and add to the butter mixture. Chill for

2-3 hours.

Heat the oven to 375F. Roll the dough about ¼” thick on a lightly floured surface

and cut out shapes. Place on a greased baking sheet.

Sprinkle with fancy decorators’ sugar.

Bake 7-8 minutes or until lightly golden.

There are so many terrific cooks and bakers in the HYC community. If you have a recipe that you think HYC members would enjoy, please send it to

gayle.martin@sympatico.ca

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Gayle’s Galley

As we prepare for the colder weather, it feels like the right time to make comfort food. For us that’s a big pot of chili and chocolate chip cookies. Chili is the staple comfort food. It’s hearty, filling and quick and easy to make. It even tastes better the next day. And, who doesn’t like a chewy chocolate chip cookie as a snack or with a hot cup of tea? My go to cookie recipe is from Sally’s Baking Addiction. Enjoy!

Easy Chili

Ingredients:

1 lb. medium ground hamburger

1 large onion, chopped

½ red sweet pepper, chopped

2 cloves garlic, chopped

1 cup sliced mushrooms (or more)

1 (796 ml) can diced tomatoes

1 (540 ml) can of red kidney beans, drained and rinsed

1 (284 ml) can tomato soup

1 – 2 TBsp chili powder (to taste)

1 tsp cumin (optional)

Salt and pepper

Garnish with sour cream and shredded cheddar cheese (optional)

Instructions:

  • In a large pot, brown the hamburger in a little oil.

  • Add the chopped onion and sweet pepper and cook until the onion is translucent. Add

    the chopped garlic and sliced mushrooms to the pot and cook

    thoroughly.

  • Drain any excess fat from the pot.

  • Add the tomatoes, kidney beans and tomato soup to the pot.

  • Depending on how strong you like your chili, add 1 TBsp at a time until you reach the heat that

    works for you and your family.

  • Season with salt and pepper. Serve it in individual bowls with a dollop of sour cream and some shredded

    cheddar cheese.

Chocolate Chip Cookies

3/4 cup milk

2 and 1/4 c (280g) all-purpose flour

1 tsp baking soda

1 and 1/2 tsp cornstarch

1/2 tsp salt

3/4 c (170g) unsalted butter, melted

3/4 c (150g) packed light or dark brown sugar

1/2 c (100g) granulated sugar

1 large egg + 1 egg yolk, at room temperature

2 tsp vanilla extract

1 and 1/4 c (225g) semi-sweet chocolate chips

Instructions:

  • Whisk the flour, baking soda, cornstarch, and salt together in a large

    bowl. Set aside.

  • In a medium bowl, whisk the melted butter, brown sugar, and

    granulated sugar together until no brown sugar lumps remain. Whisk

    in the egg and egg yolk. Finally, whisk in the vanilla extract.

  • Pour into dry ingredients and mix together with a large spoon.

  • Fold in the chocolate chips.

  • Cover the dough tightly and chill in the refrigerator for at least 3 hours

    or up to 3 days.

  • Take the dough out of the refrigerator and allow it to

    slightly soften at room temperature for 10 minutes.

    Preheat oven to 325°F (163°C).

  • Line large baking sheets with parchment paper.

  • Using a cookie scoop, scoop dough for the size of cookie you want.

  • Roll each cookie into a ball, with a fat middle. Repeat with remaining dough.

  • Place cookies on cookie sheet.

  • Bake the cookies for 12–13 minutes or until the edges are very lightly

    browned. The centers will look very soft, but the cookies will continue

    to set as they cool.

  • Cool on the baking sheet for 10 minutes.

  • After 10 minutes of cooling on the baking sheets, transfer cookies to a wire

    rack to cool completely.

In December, I’ll be baking lots of cookies. Do you have a special cookie recipe? Why not share the recipe with your fellow Highlanders.

Please send your recipe to gayle.martin@sympatico.ca

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Gayle’s Galley

Now that we are into fall, it’s time to get out the muffin tins and bake a batch or two of family pleasing muffins.

This month, I am sharing two of my favourite muffin recipes. Our family loves them and I hope you will too. Enjoy!

Chocolate Mandarin Orange Muffins

Ingredients:

1 can mandarin oranges (11 oz)

2 c flour

½ c sugar

½ c chocolate chips

3 tsp baking powder

2 tsp grated orange peel

½ tsp salt

Juice from one orange

1/3 c oil

1 egg, slightly beaten

Instructions:

  • Drain mandarin oranges and reserve the liquid. Cut orange segment in half and set aside.

  • Lightly spoon floor into measuring cup and level off.

  • Combine flour, sugar, chocolate chips, baking powder, orange peel, salt and orange pieces; blend well.

  • Add enough juice from reserved liquid to equal ¾ c. Add juice, oil, and egg to dry ingredients. Mix just until moistened.

  • Makes 12 big muffins or 18 small.

Apple-Cinnamon Muffins

3/4 cup milk

1/4 cup vegetable oil

1 large egg

2 cups all-purpose flour

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1 cup peeled apple, chopped (about 1 medium-sized)

1/2 tsp. ground cinnamon

Instructions:

  • Preheat oven to 400 degrees.

  • Grease bottoms of muffin cups or line with paper baking cups.

  • Beat milk, oil, and egg in a large bowl with a fork.

  • Stir in the flour, sugar, baking powder, salt, and cinnamon all at once until flour is moistened and lumpy.

  • Beat in the apple. Pour batter into cups.

  • Bake for 20-25 minutes until golden brown.

  • Let stand for 5 minutes, then remove and place on a wire rack.

  • If using paper cups, remove from pan immediately and cool.



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Gayle’s Galley

Again we blinked and July is gone!

This month I am sharing two easy main course recipes – both using bacon. With food prices on the rise, I have been keeping my eye out for bargains and finding bacon at $1.99 a package, that was too good to pass up and I knew what I wanted to make.

The first recipe I’m sharing is perfect for a family meal or for entertaining. It’s that good. I think you will add this recipe for Bacon Wrapped Stuffed Pork Tenderloin to your recipe files.

And, with bacon on sale - it was a perfect time to make bacon and cheese quiche. I’ve tried numerous quiche recipes and my favourite one comes from Martha Stewart. It’s easy to make and goes nicely with a side salad. Enjoy.

Bacon Wrapped Stuffed Pork Tenderloin

2 TBsp oil

1 c diced apple (peeled and diced)

1/3 cup finely chopped onion

1 tsp dried rosemary or 1 TBsp chopped fresh rosemary

1 tsp dried thyme or 1 TBsp chopped fresh thyme

1 to 2 thick slices bread (enough to make 1/2 cup coarse breadcrumbs)

1 TBsp Dijon mustard

Pinch of salt, plus more to taste

Pinch of pepper, plus more to taste

1 Pork tenderloin (1 to 1 1/4 pounds)

8 to 10 strips bacon cut in half

Heat the oven to 450F.

Make the stuffing. In a skillet heat the oil and add the apple, onion, rosemary, and thyme, and cook for 7 to 9 minutes, or until softened. Either in a food processor or by hand, break the bread to make ½ cup coarse crumbs. (I do this by hand.)Remove the pan with the onions and apples from the heat, and stir in the breadcrumbs, mustard, salt, and pepper. Set aside to cool briefly.

Prepare the meat by cutting a deep lengthwise slit down the center of the tenderloin, stopping about 1/2-inch from the bottom of the roast. Open it up like a book. Cover with a piece of plastic wrap, and with rolling pin, gently pound it until it is of an even thickness.

Spread the stuffing along the center of the meat. Bring the edges of the meat together to return it to its original shape. Secure with toothpicks.

Place the cut bacon slices in a row (long edges to long edges) on a cutting board, overlapping them slightly. Place the tenderloin on top with the toothpicks facing up. Wrap the bacon slices around the pork to form a log, removing the toothpicks as you work. Flip the tenderloin over. Place the tenderloin, bacon seam side down, on the baking sheet.

Roast the tenderloin for 20 to 25 minutes or until a thermometer inserted into the center of the meat registers 145F to 150F. If the roast is ready before the bacon browns, place the tenderloin under the broiler for 3 to 5 minutes to brown the bacon. Let the tenderloin rest for 10 minutes before cutting into slices.

Bacon Cheese Quiche

1 homemade or store-bought single-crust pie (for a 9-inch pie)

1 tablespoon unsalted butter

2 cups medium diced yellow onion

½ tsp salt

¼ tsp pepper

6 large eggs

¾ cup heavy cream

¾ pound bacon, cooked and crumbled

1 cup shredded cheese, e.g., Cheddar or Gruyere

Preheat oven to 375F. Blind bake your pie crust. Prepare a 9 inch pie crust, using your favourite recipe or use a store bought pie crust. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.

In a large frying pan, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. Whisk together eggs and cream in a medium size bowl. Add onion, bacon, and cheese and season with salt and pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

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Gayle’s Galley

Fresh Ontario strawberries have finally arrived at the farm markets and grocery stores. This year’s crop seems sweeter than ever. While we’ve been enjoying strawberry short-cake this week, I’m almost certain that you will like a couple of other strawberry desserts that are in my recipe file.

Fresh Ontario strawberries have finally arrived at the farm markets and grocery stores. This year’s crop seems sweeter than ever. While we’ve been enjoying strawberry short-cake this week, I’m almost certain that you will like a couple of other strawberry desserts that are in my recipe file.

“Today, while the blossoms still cling to the vine, I’ll taste your strawberries, I’ll drink your sweet wine.” 
– John Denver

The first recipe is for Strawberry Cupcakes topped with a wonderful Strawberry Buttercream. This is one of Martha Stewart’s lesser known recipes – but it is a “keeper”.  We enjoy it and I hope you will too.

The second recipe for Strawberry Icebox Cake is a perfect make a-head dessert. You assemble it 3-48 hours before serving time, pop it in the fridge and it’s ready to be sliced and served. It’s a crowd pleaser. Enjoy!

Strawberry Cupcakes with Strawberry Buttercream Frosting

2 ¾ c all-purpose flour

½ c cake flour

1 TBsp baking powder

1 tsp salt

8 ounces (2 sticks) unsalted butter, softened

2 ¼ c sugar

3 large eggs

1 large egg white

1 c whole milk (3%) (I use ½ & ½)

1 ½ tsp vanilla

2 c finely chopped strawberries, plus small strawberries for garnish 

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.

Reduce speed to low. Mix milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl.

Stir chopped strawberries into batter.

Divide batter among muffin cups, filling each 2/3 full.

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

Strawberry Buttercream Frosting

¼ c butter, softened

¼ c vegetable shortening

2 c icing sugar

1 tsp vanilla

2-4 TBsp strawberry jam

Beat the butter and the vegetable shortening until smooth. Add the icing sugar in batches, ¼ cup at a time, until well combined. Add vanilla. Add strawberry jam a tablespoon at a time until it reaches the consistency needed for spreading.

Makes enough frosting to top 18-20 medium size cupcakes.

Did you know - Tennis fans at Wimbledon eat over 23 tonnes of fresh strawberries = 50,705.8 pounds of strawberries.

Strawberry Icebox Cake

3 c (720ml) cold heavy whipping cream

1/3 cup (40g) icing sugar

2 tsp vanilla  

½ tsp almond extract

20–21 full-sheet graham crackers

4 c (760g) sliced fresh strawberries

Optional for garnish: additional strawberries

Beat the cream, icing sugar, vanilla and almond extracts together on medium-high speed until medium peaks form, about 4 minutes.

Spread a couple tablespoons into a very, very thin layer on the bottom of an ungreased 9×13-inch pan. This will help the bottom layer of graham crackers stick. Layer graham crackers on top, breaking them apart as needed to make 1 even layer.

Spread about 2 cups of whipped cream on top of the graham crackers. Then layer the sliced strawberries on top. Follow with another layer of graham crackers, 2 more cups of whipped cream, and then another layer of strawberries. Top with final layer of graham crackers and the whipped cream.

Cover with aluminum foil or plastic wrap and place in the refrigerator for at least 3 hours, and up to 48 hours.

Garnish with additional strawberries. Cut into slices and serve cold.

Note: Think of this as a fruit “lasagna”. You will have 3 layers of graham crackers, 3 layers of whipped cream, and 2 layers of strawberries. Each layer of graham crackers is about 7 graham crackers (break some up to fit). There will be 6 cups of whipped cream and you will use 2 cups per layer.

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Gayle’s Galley

Recipes for Rhubard Dream Bars and Carrot Loaf from Gayle’s Galley.

Where did May go? This month for your pleasure, we are offering two dessert recipes - rhubarb bars and carrot loaf.

Looking for a great rhubarb recipe? Fellow Highlanders are raving about the Rhubarb Dream Bars which Laura Mara served last Saturday. I’m so glad that HYC members convinced her to submit this very timely recipe. With lots of rhubarb in the garden and at select grocery stores, this is a perfect treat. The recipe is from the “Noshing with the Nolands” website.

Many, many thanks to Laura for submitting this recipe. It’s already a winner!

Rhubarb Dream Bars

Crust

1 cup all-purpose flour

1/2 cup sugar

1/2 cup butter, room temperature

Filling

2 large eggs

1 cup sugar

1/4 cup flour

1/4 tsp. salt

2 cups diced rhubarb

Preheat oven to 350F. Line the bottom of an 8x8" pan with parchment bringing it up the sides so that it will be easy to remove the squares after. Whirl the crust ingredients in a food processor and then press into the prepared pan. Bake for 15 min., crust will still remain very pale in color.

While crust is baking mix together eggs, sugar, flour and salt and whisk well. Stir in rhubarb. Pour onto the hot crust and continue to bake for 40-45min.

Let the bars cool and remove with the parchment paper. Cut into squares.

Carrot loaf

What happens when you have a craving for carrot cake but you don’t want to make a whole 2 layer cake that feeds a dozen people? Well, may I suggest a Carrot Loaf? This recipe is from a “Fund Raising” cookbook a friend gave me last year.  This recipe is quite easy - with a few ingredients. It tastes great. It’s a keeper.

2 eggs, at room temperature

1 c white sugar

2/3 c (158 ml) vegetable oil

1 ½ c (188g) all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground nutmeg

½ tsp salt

1 ½ c (200g) peeled and grated raw carrots

3/4 c golden raisins (I soaked the raisins in hot water, then patted dry)

1 c walnuts, chopped (I toasted the walnuts before I chopped them)

Preheat the oven to 350°F. Grease a 9×5 inch loaf pan.

Whisk the flour, baking soda, salt, cinnamon, and nutmeg together in a medium bowl until combined. Set aside.

In a large bowl, beat the eggs; add sugar and oil.

Add the flour mixture.  Beat until combined.  Add the carrots, raisins and nuts. Place batter in prepared pan. (It will be thick.)

Bake for 55 – 65 minutes. (Check half way through and see if the top is browning.  If so, loosely cover the bread with aluminum foil to prevent heavy browning on top.) Baking times vary so keep an eye on your loaf. The bread is done when a toothpick inserted in the center comes out almost clean with zero raw batter. Remove the bread from the oven.

Cool completely in the pan set on a wire rack before removing.

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Gayle’s galley

This past week as we were getting ready for launch, I relied on a couple of “quickie” easy recipes which I thought would be perfect to share with you.

The first is a simple dish - Crispy Chicken.  It is so easy and quick to make and is perfect if you want to get food on the table in less than 30 minutes.

The second recipe - Quick Coconut Macaroons - takes advantage of a “cake box” to make an easy quick drop cookie. And, if that wasn’t easy enough, I use the “no name” 200 g bag of sweetened shredded coconut.  All you have to measure is the water and the almond extract. This recipe comes from “Taste of Home”.  

Enjoy!


Crispy Chicken

2 boneless skinless chicken breasts

¼ - ½ pkg of Garlic and Fine Herbs Boursin® cheese (37.5g-75 g) (Or any flavour you prefer)

1 cup of Panko Bread crumbs

Salt and Pepper, to taste

Oil

Slit each chicken breast in half. Place a boneless, skinless chicken breast, on a cutting board, and hold it flat with the palm of your non-knife hand. Using a sharp knife, slice the chicken breast horizontally into two even pieces. Sprinkle both sides of the chicken with salt and pepper. Coat both sides of the chicken breasts with the Boursin cheese. I use my fingers to spread it all over. Coat each chicken breast (top and bottom) in panko bread crumbs. Fry in a small amount of oil until it is cooked through. (Recommended internal temp for chicken is 165°F).

Note: This recipe is also good for pork chops. I watch for Boursin cheese to go on sale as there can be a huge variance in price. Boursin cheese freezes, so you can stock up when it is on sale.


Quick Coconut Macaroons

1 pkg. (16 ounces) angel food cake mix

½ c water

1-1/2 tsp almond extract (Optional – a little goes a long way)

2 c sweetened shredded coconut (I use a 200 g bag of no-name sweetened shredded coconut)

Preheat oven to 350°F.

In a large bowl, beat the cake mix, water and extract on low speed for 30 seconds.

Scrape the bowl; beat on medium speed for 1 minute.

Fold in the coconut. Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets.

Bake until lightly browned, 8-12 minutes. Look at the sides of cookies – they should have a hint of brown.

Let cool on baking sheets for a few minutes. Remove cookies from parchment paper and cool completely on wire racks.

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In preparations for Easter, I’ve pulled my recipes for our family dinner. This month, I’m sharing my favourite recipe for ham with an awesome ham glaze. Once again, the recipe comes from a terrific Canadian cook - Barbara Mayhew. Her blog “My Island Bistro Kitchen” has a ton of great recipes. I’ve tried different ham glazes. This is by far the best. Enjoy!

We blinked and March is gone!  Personally, I’m glad it’s gone with all that crazy weather.

A quick glance at the April calendar shows another very busy month.

It’s Launch Month or as non-sailors call it April. For our family, there are birthdays and Easter.

In preparations for Easter, I’ve pulled my recipes for our family dinner. This month, I’m sharing my favourite recipe for ham with an awesome ham glaze. Once again, the recipe comes from a terrific Canadian cook - Barbara Mayhew. Her blog “My Island Bistro Kitchen” has a ton of great recipes. I’ve tried different ham glazes.  This is by far the best. Enjoy!

Glaze for baked ham

  • 2½ TBsp brown sugar

  • ½ TBsp cornstarch

  • ¼ cup orange juice

  • 1 TBsp honey

  • ¾ TBsp mustard

  • 1 TBsp pineapple juice

  • ¼ tsp ginger

Combine brown sugar and cornstarch together.

Add all remaining ingredients into a small saucepan. Stir in the brown sugar-cornstarch mixture. Bring to a boil over medium heat, stirring constantly until slightly thickened.

Brush very lightly over uncooked ham. About 50 minutes before ham is estimated to be baked, apply a thicker coat of the glaze to the ham, ensuring it penetrates into the diagonal cuts in the surface of the ham. About 25 minutes later, apply another coat of the glaze and return to oven to finish baking. Allow ham to rest for about 15 minutes before carving.

Cured Ham – bone in

Whole cloves

Root Bear 1 ½ cups

Baked Ham

For this baked glazed ham, I started out with a cured ham (bone in).  I scored the surface of the ham in a diamond pattern, cutting in between 1/8″ and 1/4″.  At the intersection of each diamond, I inserted a whole clove.

The oven was preheated to 325F and the large roaster was lined with tin foil to make clean up easier.  The ham was placed on the roaster’s wire rack.  I then poured 1 1/2 cups of root beer into the roaster, ensuring that the ham was not sitting in the root beer.

I brushed a very thin, light coating of the sweet and tasty glaze on the ham (recipe above).

The cover was placed on the roaster and the baking began as the steam from the root beer infused the ham with additional flavor as it baked.  About 50 minutes before I estimated the ham to be baked, I applied a thicker coating of the glaze, making sure it penetrated into the ham meat through the scored lines and I returned the ham to the oven to continue baking.  About 25 minutes later, I reapplied the glaze.  When the ham was cooked, I removed it from the oven and let it rest about 15 minutes before carving it.  This makes it much easier to carve clean slices that stay whole.



Happy Easter. Safe launch.

Gayle

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As we begin the month of March, I am wishing all Highlanders “Sláinte is táinte” meaning “health and wealth”. This month’s recipes are a maple walnut fudge and a one pot chicken tortiglioni dish.

As we begin the month of March, I am wishing all Highlanders “Sláinte is táinte” meaning “health and wealth”. I always see March as that leap between winter and spring. As Charles Dickens wrote:

“It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade.”

Friends of ours who operate a sugar bush are counting on warm days and cool nights to get the sap running. In honour of them, I am sharing a recipe for Maple Syrup Fudge which was originally published by Foodland Ontario.  It is easy and delicious.

Maple Walnut Fudge

  • 2 cups sugar (500 mL)

  • 1/2 cup pure maple syrup (125 mL)

  • 3/4 cup milk (175 mL)

  • Pinch of salt

  • 2 tbsp unsalted butter (30 mL)

  • 1 tsp pure vanilla extract (5 mL)

  • 1 pkg chopped walnuts, toasted and cooled (100 g)

Instructions:

  • Mix sugar, maple syrup, milk and salt in a large saucepan. Cook over low heat (without stirring) until the sugar dissolves and the mixture comes to a boil.

  • Cook mixture until it reaches 234°F to 240°F (112°C to 116°C) on a candy thermometer, or until a teaspoonful forms a soft, flexible ball when dropped into cold water.

  • Remove pan from heat and add butter. Do not stir.

  • Let fudge cool to 110°F (43°C), or until the bottom of the pan feels barely warm to the touch, 30 to 45 min.

  • Stir in vanilla and beat fudge with a wooden spoon until it is slightly thickened.

  • Add walnuts and continue beating until fudge begins to lose its glossy finish.

  • Quickly spread fudge evenly into an oiled or parchment paper-lined 8 in. (2 L) square pan.

  • Cool completely before cutting into squares.

  • Store in an airtight container in the fridge for up to 1 week - if it lasts that long!

Chicken Tortiglioni with Creamy Spinach and Roasted Red Pepper Sauce

I am a big fan of stove-top “one pan meals” that have the meat, the starch and the vegetables all in one convenient pan. The following is one of my favourite recipes because it is easy to prepare for family or company. I use tortiglioni in this recipe, but you could use any pasta such as fusilli or farfalle. It goes great with a side salad and a dinner roll.  Enjoy!

  • Tortiglioni 124 g (I use DeCecco Tortiglioni no 23 – about 1 cup dried

  • 1 pound chicken, cut into bite size pieces

  • ¼ teaspoon salt, divided

  • ¼ teaspoon ground pepper, divided

  • 1 tablespoon extra-virgin olive oil

  • 1 cup sliced mushrooms (I usually add more)

  • 1 cup well chopped baby spinach

  • ½ cup finely chopped red onion

  • ⅓ cup roasted red peppers, thinly sliced

  • ⅓ cup sun-dried tomato halves, thinly sliced

  • ½ cup dry white wine

  • ¾ cup sour cream

Instructions:

  • Boil the tortiglioni in salted water for approximately 11 minutes. Remove from the heat - do not drain - and set aside in the pasta water.

  • Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until cooked through, 6 to 8 minutes. Transfer to a plate.

  • Add mushrooms, spinach, onion, roasted red peppers and sun-dried tomatoes to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes.

  • Reduce heat to medium and stir in sour cream, any accumulated chicken juices and the remaining 1/8 teaspoon each salt and pepper; simmer, stirring, for 2 minutes. Return the chicken to the pan and turn to coat.

  • Before you drain the pasta, reserve 1 cup of the pasta water. Drain the pasta and add the tortiglioni to the pan with the chicken. Give the pan a good stir. If needed, (i.e., if you would like more sauce) add some of the reserved pasta water to the pan until it is the consistency you like.  

  • Serve the chicken tortiglioni with a side salad and a dinner roll.  Enjoy!

An Irish blessing

"May you have all the happiness

And luck that life can hold —

And at the end of all your rainbows

May you find a pot of gold."

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Recipes from Gayle for a Kit Kat cake perfect for Valentine’s Day and a pulled pork sandwich for the Super Bowl.

This month I am sharing a recipe which was originally published in the LCBO’s Food & Drink magazine, Holiday 2018.  It’s described as …” A delightful cheesecake starring a classic candy treat that everyone will love. Not only that, it is simple to make, there is no baking and it can be frozen for up to a week before serving.” Enjoy!

No Bake Kitkat Cheesecake

  •  4 regular KitKat bars (73 g each), divided (292 g total)

  • 7 graham cracker cookies or 1 cup (250 mL) crumbs

  • 6 tbsp (90 mL) unsalted butter, melted (85.2 g)

  • 2 blocks (250 g each) cream cheese, softened

  • 1 cup (250 mL) whipping cream, chilled

  • ¼ cup (60 mL) sugar

  • 2 tsp (10 mL) vanilla

  • 1 tbsp (15 mL) orange zest

  • Chocolate Sauce (recipe follows)

Instructions:

  1. Grease an 8-inch (20-cm) spring-form pan with butter and line the bottom with parchment paper.

  2. Combine 2 KitKat bars, graham crackers and butter in a food processor and process until crumbly. Press into prepared pan.

  3. Combine cream cheese, cream, sugar, vanilla and orange zest in a food processor and blend until thick and smooth, about 2 minutes.

  4. Chop the remaining 2 bars and fold most of it into cream mixture leaving a few pieces for garnish. Spread over crust and freeze until firm, about 4 hours. This gives the cheesecake a better shape.

  5. Run a thin knife around the edge and transfer cheesecake to a serving platter. Drizzle cheesecake with Chocolate Sauce. Garnish with reserved (plus additional, if desired) chopped KitKat. Allow to soften for 1 hour before serving. Refrigerate for up to 3 days.

Serves 8

CHOCOLATE SAUCE

A rich chocolate sauce that can be repurposed as a fondue dipping sauce if any is left.

  • ½ cup (125 mL) cocoa powder

  • ½ cup (125 mL) sugar

  • 1 cup (250 mL) water

  • ½ cup (125 mL) whipping cream

  • 1 tsp (5 mL) vanilla

  • ¼ tsp (1 mL) salt

Sift cocoa and sugar into a medium pot. Slowly add water to cocoa mixture while whisking. Bring mixture to a boil. Add cream, bring mixture back to a boil then reduce to medium and simmer, whisking often, until reduced to 1 cup (250 mL), about 15 minutes. Remove from heat and whisk in vanilla and salt. Cool slightly before serving with cheesecake. Makes 1 cup (250 mL) sauce

Super Bowl

I don’t need to tell most people that February 12th is Super Bowl Sunday. Football fans will be drawn to Arizona to see which team - Eagles or Chiefs reign supreme.  For some people, the food is just as important as the game. Some refer to it as the biggest food event of the winter.

Besides chicken wings and nachos a sloppy pulled pork sandwich just might be your answer to “What do we serve your die-hard football fans?”  You can’t get much easier than the following recipe for Slow Cooker Pulled Pork Sandwiches. May the best team win!

Slow Cooker Pulled Pork Sandwiches  

  • 2 lb Pork Loin or Roast (Excess fat removed)

  • 1 large onion, chopped

  • 12 oz can or bottle of Root Beer (Regular - not diet)

  • 18 oz bottle of your favorite BBQ Sauce

  • Favourite buns

Place the chopped onion in the slow cooker and put the pork on top. Pour the Root Beer over the meat. Cover and cook on low until well cooked and the pork shreds easily – about 6 to 7 hours. Remove the pork and shred with two forks. Drain the liquid from the pot and reserve. Return the shredded pork to the slow cooker and stir in BBQ Sauce. Skim any fat from the drained liquid. If the pulled pork seems dry, add some of the drained liquid back into the slow cooker.  Serve in your favourite buns. Enjoy!

Tip: This can be prepared the day ahead and re-heated. Any leftovers? Freeze individual servings of pulled pork in freezer bags. You are all set for a quick sandwich.

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As I am compiling this, we’ve just experienced a horrible winter storm. With freezing temperatures, I think of comfort food and specifically a hot bowl of homemade soup. In the Galley this month is my recipe for an easy version of Chicken Noodle Soup.

As I am compiling this, we’ve just experienced a horrible winter storm. With freezing temperatures, I think of comfort food and specifically a hot bowl of homemade soup. In the Galley this month is my recipe for an easy version of Chicken Noodle Soup.

And, it’s always a good time for a wonderful cookie recipe to add to your collection. I want to thank Helen Haresign for sharing one of her favourite recipes with us - Christmas Cake Cookies.  Helen notes … “Every bite is chock-full of candied fruit and nuts. These cookies were enjoyed at December CoM meeting.”

Chicken Noodle Soup

  • 4 skinless, boneless chicken thighs or breasts (approx 400 g)

  • 2 cartoons of low sodium chicken stock (900 ml x 2)

  • 1 large carrot, diced or sliced (approx 180 g)

  • 1 medium size white onion, chopped (approx 113 g)

  • 1 celery stalk, diced (approx 52 g)

  • 1 large bay leaf

  • 1/2 tsp pepper

  • Salt to taste

  • 1 c extra fine egg noodles (approx 105 g – I use the No Name noodles)

Instructions:

Put everything, except the noodles, into a large soup pot. Bring to boil. Boil 1 minute and reduce to a gentle simmer. Cover kettle with lid. Simmer 2 hours. Occasionally give it a stir. With slotted spoon, remove chicken, from the broth. Dice or shred the meat and return chicken to the pot. Bring to boil. Add the egg noodles and simmer until noodles are tender. Serve soup piping hot. Refrigerate leftover soup or freeze.

NOTE: This makes a very thick soup. If you prefer a less thick soup add more chicken broth. I’ve included the approximate weights for the ingredients as a guide. If you like thicker noodles, adjust your cooking time and the amount of broth.

Enjoy!
Gayle


Christmas Cake Cookies
(adapted from Chatelaine magazine, 1998)

Makes approx. 60 cookies.

Ingredients:

  •  1½ cup all-purpose flour

  •  ¾ cup brown sugar

  •  ½ tsp of each cinnamon, baking powder

  •  ¼ tsp allspice

  •  ½ cup melted butter, cooled

  •  2 eggs, lightly beaten

  •  ¼ cup brandy or rum; OR just orange juice

  •  2 cups pecans, toasted and coarsely chopped

  •  2 cups raisins (I used 1 cup golden and 1 cup sultana)

  •  2 cups chopped candied fruit (any combination you prefer e.g. cherries, peel, citrus, pineapple, dates, ginger)

Instructions:

  1. Heat oven to 375F

  2. Cover baking sheets with parchment paper.

  3. In large bowl, mix together flour, sugar, baking powder and spices. Stir in butter, eggs and brandy. When evenly mixed, stir in nuts and fruit.

  4. Drop by heaping teaspoons, about 2 inches apart on baking sheet.

  5. Bake for approx 12 to 14 minutes until golden. A slight imprint should remain when touched by a finger.

  6. Cool cookies on rack.

  7. Store in airtight container for up to a week, or freeze

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Some yummy cookies just in time for the holidays and a delicious copy-cat pear salad.

It has become a tradition in the Galley that every December we share a recipe for cookies.  Below is the recipe for “Hermit Cookies” another Canadian favourite from “Enjoy! More Recipes from the Best of Bridge” cookbook.

I suspect a number of HYC members have a copy of one of the “Best of Bridge” cookbooks in their homes. Over the last 40 years they have sold more than 4 million copies and published 22 cookbooks.

How did they start? In 1975, 8 Winnipeg women, who frequently played bridge and shared food decided that in honour of the first International Women’s Day, they would put their favourite family recipes together and produce a cookbook. So they approach a local banker seeking a loan to print 6,000 copies. The banker gave them the forms to take home to their husbands… That didn’t sit well, as this was a Woman’s Year project. They finally convinced the banker to give them the loan and they were in the cookbook business. For over 30 years, the original group of women self-published and sold the books themselves. The books are still being published and copies are available at the Toronto Library.  

Hermit Cookies

Ingredients:

  • ¾ c butter, room temperature

  • 1 1/2 c brown sugar

  • 2 eggs

  • 1 tsp vanilla

  • 2 c flour

  • ½ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp nutmeg

  • ½ tsp ginger

  • ½ tsp mace

  • 1 tsp cinnamon

  • 1 c raisins (I use golden raisins)1

  • c chopped dates (Bulk Barn carries dates pre-chopped)1 cup

  • walnuts (I use pecans)

Instructions:

  1. In a large bowl, cream the butter and sugar until soft & fluffy. Add the eggs and mix well. Add vanilla.

  2. Whisk together the flour, baking soda, and spices. Reserve 1/3 cup of dry mixture and toss with raisins, dates and nuts.

  3. Add the dry ingredients to the batter and stir until completely incorporated. Fold in the raisins and nuts.

  4. Pre-heat oven to 365°F.  Grease baking sheets, or line with a sheet of parchment paper. Drop the dough by tablespoons onto prepared sheet pan. Bake for 10 - 12 minutes or until golden brown and set on top. Don’t overcook.  Cookies should be soft and chewy.

  5. Cool on wire rack. Enjoy!

Pear Salad (Revised)

The second recipe is a version of the “Live it Up” salad served at Barnsteiner’s restaurant (1 Balmoral Ave. Toronto) – my attempt at a copycat. This recipe for Pear Salad from Redbook magazine was included in a compilation of Thanksgiving recipes in “Let's Talk Turkey…” I’ve tweaked it a bit – but the main ingredients are the same.

For the pear salad:

  • 4 small ripe Forelle or Anjou pears, halved, cored, sliced ¼ inch thick

  • 1 large container of spring mix (greens)

  • 1 small red onion, halved, thinly sliced

  • 4 oz creamy Gorgonzola cheese, cut into small pieces (I added more)

  • ½ cup toasted pecan halves (Toast for 4-5 minutes at 350F)

For the dressing 

  • 3 TBsp fresh lemon juice

  • 2 TBsp maple syrup (I added a bit more)

  • 2 tsp Dijon mustard

  • Kosher salt and pepper

  • ¼ c extra virgin olive oil

Make the dressing: In a large salad bowl, whisk together the lemon juice, maple syrup, Dijon mustard, ½ tsp kosher salt and ¼ tsp pepper until blended. Slowly whisk in the oil until emulsified. Taste and adjust seasonings – I added a bit more maple syrup. Add pear slices and toss to coat. Cover bowl: refrigerate until ready to serve.

When ready to serve, add remaining ingredients to salad bowl and gently toss.

Makes 8 first-course servings.

Notes: I used Forelle pears from South Africa. The original recipe called for 2 large bunches watercress, trimmed and 2 medium heads of Belgium endive (red or white), cored, and julienned. My family prefers the spring mix of greens. This recipe is perfect to take to a pot-luck.  You can prep everything and put in separate containers/bags and assemble it at the last minute.

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