• Welcome to my Kitchen!

    Like many Newfoundland kitchens, mine is full of great food and lively music. Come on in, browse around, drool over the recipes, and catch up with some local music. Welcome to my Kitchen!
  • Archives

Cranberry White Chocolate Fudge

Everyone loves fudge. That’s just a simple fact. But most of us won’t attempt to make it becaues of the cantankerous reputation fudge has. I know I’ve had a few batches seize, or get up and run away on me. But this is a far simpler version, and I know you will have great  success with it. I have faith in you. And, really, it’s a fool proof recipe.

CRANBERRY WHITE CHOCOLATE FUDGE

What you will need:

1 12oz. pkg. white chocolate chips

1/2 cup icing sugar

1 3oz pkg cream cheese, softened

1/2 cup vanilla frosting

1 1/2 cups dried cranberries (I use Craisins – try the orange Craisins)

1 tsp orange zest

Prepare a 9 inch square pan by lining with foil and giving a spray of non-stick spray (Pam).

Melt your chocolate chips in small double boiler over medium low heat until melted, stirring often.

In a medium bowl, mix icing sugar, cream cheese and icing until well blended. Stir in melted chocolate chips, cranberries and orange zest.

Spread mixture into prepared pan. Refrigerate at least one hour. Lift fudge out of pan, peel off foil liner and cut into squares.

This fudge is lovely to give as gifts, or for cookies exchanges. Lovely presentation with the cranberries.

Alternative: Reduce cranberries to 1 cup and mix in 1/2 cup of coarsely chopped walnuts.

Molasses Drop Cookies

Molasses. Mmmmm. A staple for baking, cooking and eating, molasses has been a part of Newfoundland culture forever. I think I ate molasses on everything as a kid; even on chicken. Nothing made me happier. These cookies just bring back all those childhood memories. And the aroma of molasses cookies baking is one of the happiest Christmas memories.

 

MOLASSES DROP COOKIES

What you will need:

3 1/2 cups all purpose flour

3/4 cup granulated sugar

1 tsp. ginger

1 tsp cinnamon

1/2 tsp salt

3/4 cup fancy molasses

3/4 cup butter, softened

1 egg

1 1/2 tsp baking soda

1/2 cup  hot coffee, or substitute hot milk, if you prefer

 

Preheat oven to 375. Grease cookie sheets.

In a large mixing bowl, combine the first eight ingredients. Stir baking soda into hot coffee (or milk). Add to other ingredients and mix dough until well blended.

Drop cookie dough by the tablespoon onto prepared cookie sheets. Bake at 375 for 10-12 minutes.

Makes about 5 dozen cookies.

Marshmallow Snowballs

This is a quick and easy treat that many Newfoundlanders will recognize. These are so easy to make, and perfect for making with kids.

MARSHMALLOW SNOWBALLS

What you will need:

4 oz cream cheese

2 cups icing sugar

2 tbsp milk

1/2 tsp vanilla

2/3 cup semi sweet chocolate chips, melted

3 cups colored mini marshmallows

3 cups coconut

 

Combine first five ingredients, beat together until smooth.

Fold in marshmallows, then shape into balls.

Roll in coconut, and enjoy.

Cream Cheese Christmas Cookies

Cream cheese, in my oh so humble opinion, should be given it’s very own food group. I use it in more dishes, from chicken and potatoes to cookies and cakes, it’s tremendously versatile. And unsurpassed in keeping baked goods light and moist.

These cookies are all I can think of today. I made about eight dozen of these last Christmas, and I don’t think they lasted through Christmas Eve. Chickie calls them cheesecake cookies, and is adamant this is the only way to eat cheesecake. Smooth, silky, melt in your mouth deliciousness. I can’t blame her.

 

CREAM CHEESE COOKIES

What you will need:

1/2 cup butter, softened

1/2 block cream cheese, softened

1/2 cup white sugar

1 small egg yolk (use only half a yolk if your eggs are large or extra large)

1/4 tsp vanilla

1 1/4 cups all purpose flour

 

Preheat oven to 325. Very lightly grease cookie sheets.

Cream butter, cream cheese and sugar together in on low speed until light and fluffy. Beat vanilla and egg yolk in on medium speed. Stir in flour until well mixed, but do not overbeat as the dough can get a little tough. And no one wants tough cookies.

I use a cookie press to make these, and while it’s not necessary, it gives me the best result, and makes the prettiest cookies. If you have one, dig it out and use it. If you don’t have one, you can still make the cookies, just drop teaspoon measures onto prepared cookie sheets.

Bake for approximately 15 minutes, keeping a close eye so the cookies don’t get too dark. The cookies should still be quite pale when they’re done.

To make these cookies even more special, try making a little indent in the center of the cookie and filling with jam, preserves, chocolate chips, halved cherries, or whatever floats your boat, really. I love blueberry jam with them, and green or red cherry halves look very festive.

Have fun, and enjoy!

What’s new in The Kitchen

OK – first of all, I have to say that I can’t believe it’s actually December already. I’m sure it was only a couple of weeks ago I was getting ready for Christmas last year. Seriously, can anyone tell me what the heck happened to the last year?

Anyhoo, since this wondrous time is upon us again, I thought I would spend a little time and get some more Christmas recipes ready and up.  I’ll have four to five new recipes a week up until Christmas, then you’re on your own til after Christmas!

And that brings me to the plans for this site for the new year. I’ve been kind of lax this past few months posting on The Newfoundland Kitchen, and mainly it’s just been me kind of dithering back and forth on what I want this site to be.  I love recipe blogs, but I knew I didn’t want the Kitchen to be just recipes.  I didn’t have access to a decent camera for most of this year, and that kind of foiled my plans a little. But Christmas is coming, and with that shall be my lovely, beautiful, shiny and sparkly new camera.

So 2009 will bring  photo spreads for all the recipes posted here, and new photos for some of the old recipes. D’you think I should do more of a step by step approach to the recipe photos, or will a photo of the completed dish be enough?

The New Year is also going to bring life to the Local Music section. You know, the one I talk about all the time, but haven’t yet done much with? Yeah, that one. The new year will bring a more complete section, with as many photos of your favourite bands as you can handle. 

After all, people, what’s a Newfoundland Kitchen without food and music?

Who else feels like a Hot Rum Toddy?

Ok, so Christmas is fast approaching, and most of us are in some sort of frenzy. Shopping, cooking, baking, cleaning, wrapping, threatening kiddies with eavesdropping elves, we’re all busy with something. To top it all off for me, we are into our sixth day of snow here, and that’s just wrong enough to call for rum toddies.

This is a recipe that came from some sort of Homemaker’s-type magazine back in the early eighties that my grandmother had. She modified the recipe a little before passing it on, and I fooled with it a little more. The best part is that you can cook up the spice water mix and store in the fridge for the duration of the holidays. Just reheat, on stovetop or microwave, and Presto! instant hot toddies. Just add a splash of rum, a spoon of honey and a slice of lemon to your mug and you are off and running. Although toddies and running don’t really have much in common. As a matter of fact, I think a disclaimer is necessary. Please do not run whilst drinking hot rum toddies. Please do not operate heavy machinery whilst drinking hot rum toddies. Please do not colour your hair whilst drinking hot rum toddies. And please, please, please do not call your ex just to tell him you are such a better place whilst drinking hot rum toddies. You have all been warned.

HOT RUM TODDIES

What you will need:

10 cups water

4 sticks of cinnamon

10 whole cloves

12 whole allspice (substitute powdered if you must)

1/2 teaspoon grated nutmeg

 1 lemon, sliced

Combine water, cinnamon, cloves, allspice and nutmeg. Bring to a boil, reduce heat. Add sliced lemon, and let simmer, covered, for 15 to 20 minutes. Remove from heat and strain into storage jug. Discard spices and lemon slices. Refrigerate until ready to use.

To make toddies:

Place 1 to 1.5 ounces rum into each mug. Add 1 tablespoon of honey, and one slice lemon. Top with warmed spiced water. Drink, relax and enjoy!

Christmas Tree Cookies

This was a recipe that originally came from a magazine in the early 1980’s, but please don’t ask which one. We have made this recipe many times over the years, and it’s one that the kiddies have always liked giving a hand with.

CHRISTMAS TREE COOKIES

What you will need:

1 1/4 cups Crisco shortening

2/3 cup sugar

2 cups flour

1 3/4 cups ground almonds

2 tsp cinnamon

1.5 tsp almond extract

1/4 cup water

1 cup raspberry or strawberry jam

Icing sugar, for dusting cookies

Decorations of your choice – sprinkles, fancy sugars, icing, etc.

Cream Crisco and sugar togther well. Add flour, ground almonds, cinnamon and almond extract and mix well. Gradually add your water until a firm ball forms. Wrap this up well and refrigerate at least an hour to make it easier to roll out.

Preheat oven to 350. Lightly grease baking sheets.

Roll out dough to 1/8 inch thickness, on a lightly floured counter. Cut out all the dough with tree shaped cookie cutters. Place on baking sheets and bake 8 to 10 minutes, or until lightly browned. Cool completely on wire racks.

Spread half the cookies with a thin layer of jam and top with remaining cookies. Dust all lightly with icing sugar and decorate as you wish. We use icing and pipe little decorations and garlands on the trees. I have also used green and red colored sugars and they look lovely like that, too.

Enjoy!