Carmelized Dill Carrots

Ingredients:
3 cups carrots
2 Tbsp. butter
2 Tbsp. brown sugar
1 1/2 Tbsp dill, fresh
1/2 tsp. salt
1/2 tsp pepper

Instructions:
Thinly slice carrots in 3 inch lengths. Steam or boil till just crisp cooked. Drain. Set aside. In saucepan melt and bring to a boil, butter, brown sugar, dill, salt, and pepper. Boil till slightly thickened. Add carrots and stir gently till coated.
Serves 3-4

Fruit Crunch

1/2 c. melted butter
1 c. flour
3/4 c. quick cooking rolled oats
3/4. brown sugar
1 tsp. cinnamon
1/4 t. salt


4 cups fruit (blueberries/chopped rhubarb/raspberries)
3/4 c. sugar
2 T. cornstarch
1 c. boiling water
1 t. vanilla

In saucepan, melt butter, cool it a little. Work in flour, oats, brown sugar, cinnamon, and salt until crumbly. Press 1/2 of the mixture into a 8 or 9 inch pan. Cover with fruit. In small saucepan, mix together dry, the sugar and cornstarch.

Stir in boiling water; cook, stirring, until thick. Remove from heat and add vanilla. Pour hot syrup evenly over rhubarb. Sprinkle remaining crumble mixture over top and bake at 325F for 50 - 60 minutes.


Comments: With Thanks for the delicious recipe from Christian Fellowship Church, Birch River, MB

Pie Pastry

Ingredients:
2 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 lb. shortening
1/2 egg, beat lightly
2 tsp. vinegar
cold water

Instructions:
Mix flour, baking powder, and salt. Cut in shortening and mix with pastry cutter until like coarse cornmeal. Put egg in measuring cup and beat with a fork, add vinegar and fill to just under 2/3 cup.
Add all at once and mix only until blended. (Do not overwork or your pie dough will become tough. Treat gently) This recipe can be stored in the fridge or frozen.

Comments:
I've made this recipe several times and it always turns out fabulously light and flaky. It is best to roll it inbetween two sheets of wax paper. It makes it so easy to work with.




Come & Dine. 2000 ed. Produced by Harvest City Church, Regina, SK.

Bacon Wrapped Trout with Balsamic Onion Compote in Rosemary Cream Sauce

Serves 2

1/4 c. balsamic vinegar or red wine vinegar

1/2 c. water

1 1/4 c. onion, thinly sliced

1 1/2 T. sugar

1 1/2 t. rosemary

2/3 c. chicken broth (low-salt is best)

1/3 c. cream or original soy milk

1 large trout, cleaned

8 slices bacon

2 t. olive oil

In saucepan boil vinegar, water, onions, sugar, and half of rosemary, stirring occasionally till onions are slightly softened. Remove pan from heat and let stand 15 minuntes.
Drain onions, reserving the liquid . Transfer onion compote to a bowl to cool.

Add broth and remaining rosemary to reserved cooking liquid and boil until reduced to about 1/3 cup. Add cream/soy milk and boil sauce until reduced to about 2/3 cup.

Preheat oven to 450F.

Lightly oil shallow baking pan.

Rinse trout under cold water and pat dry. Fill with onion compote and season with salt and pepper. Wrap 4 slices of bacon around middle of each trout, overlapping them slightly.

In heavy skillet heat oil over moderately high heat until hot but not smoking and brown trout until bacon is completely browned, about 5 minutes. Transfer trout to oiled baking pan.

Top trout with a sprig of fresh rosemary(opt.) and bake in middle of oven for 15-20 minutes or until cooked through. (Trout should flake when pulled with a fork)

Deglaze saucepan with reserved sauce over moderate heat, scraping up any brown bits. Strain sauce through a sieve into saucepan. Season with salt and pepper and keep warm.

Pour sauce onto plates and top with trout.



Notes: This recipe may look a little complicated and detailed but in reality it is quite simple and the results are fantastic for the amount of effort it takes.

French Crepes

Beat:

1 3/4 c. flour
1 tsp. salt
3 eggs, beaten
1 1/2 c. milk

* add at least 1/2 cup more if using soymilk

COMMENTS: This recipe was given to by my cousin Vernon when he came to visit my family from France.

Cranberry Pecan Granola

Mix on baking sheet:
2 cups old-fashioned rolled oats (I used a mixture of rolled oats, rolled barley, flax seed and kamut)
1/3 cup chopped pecans
1/3 cup coconut flakes, unsweetened
1/3 cup chopped cashews

Mix in medium saucepan:
1/3 cup frozen cranberry juice cocktail, thawed
1/3 cup honey (or brown sugar)
2 Tbsp. vegetable oil
1 tsp. cinnamon
1/2 tsp. allspice

Bring to a boil, whisking till the brown sugar disolves or the honey melts. Pour hot syrup over oat mixture; stir to coat evenly. Spread mixture evenly over greased baking sheet.

1 cup dried cranberries (I used a mix of dried cranberries, dried chopped cherries, and dried chopped apple)

Bake at 325 F until edges are golden brown, about 20 minutes. Add dried fruit; stir to blend. Bake until granola is golden and beginning to dry, about 12 minutes longer. Cool completely on baking sheet.

Keeps in airtight container at room temperature for up to 1 week.


COMMENTS: Lightly crunchy with absolutely incredible flavor.

Carrot Cake

Mix together:
3 c. carrots, grated
2 c. flour
1 c. granulated sugar
1 c. brown sugar
2 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
pinch allspice

Mix together then add to the dry ingredients:
4 eggs
1/3 c. veg. oil
1 1/4 tsp. vanilla
1 (8oz.) can of crushed pineapple
3/4 c. chopped pecans

Mix just till moist. Bake in greased and floured 9x13 cake pan at 350 F for 35 -40 minutes (till toothpick comes out clean).

Can be topped with a light layer of cream cheese icing but it isn't necessary.
1 3/4 c. confectionary sugar
1 (4 oz.) pkg. cream cheese
1/4 c. butter, softened
2/3 tsp. vanilla
1/2 c. chopped pecans

COMMENTS:
This cake turns out very flavorful and super moist. Make sure not to add any extra oil.

Enjoy!!