Basic White Sauce


Basic White Sauce Recipe

This basic white sauce recipe can be used on it’s own or as the start to any number of French sauces, including supreme sauce. You can add cheese, chopped eggs, onions, all kinds of choices. Great on vegetables, as a base for macaroni and cheese, or gravy.

White sauce is very easy to make.

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup  water (More choices:  chicken stock, milk or cream)
  • salt and pepper


Melt the butter over low heat and stir in the flour with a wooden spoon. Cook while stirring for two minutes. Add the water or stock, two tablespoons at a time, whisking the mixture to a smooth consistency after each addition. When you’ve added about half the liquid, you can add the rest all at once.

Continue warming on low to medium heat until sauce thickens. Whisk as needed to prevent it from getting lumpy. Remove from heat and add salt and pepper to taste.


Almond Tea Cakes

financier au creme

Almond Tea Cakes

1 1/4 cup flour
1 1/4 cup powdered sugar
1 cup ground almond meal
1/4 teaspoon salt
4 egg whites
6 ounces unsalted butter
1 teaspoon almond extract

1. Preheat oven to 400°F (200°C).
2. Begin by preparing a muffin or financier pan. If you are using a silicone pan, there is no need to grease. If you are using another sort of material, grease the pan with some soft butter.
3. Measure the flour, powdered sugar, almond meal, and salt into a large mixing bowl and stir together until completely mixed.
4. Make a well in the center of the dry ingredients, and add in the four egg whites. Use a wooden spoon to mix the ingredients into a smooth paste. This takes a little elbow grease.
5. Place the butter in a small, microwave proof bowl and melt in the microwave on high heat. Watch this carefully. Butter melts very quickly in the microwave and you should stop it half way through and give it a stir.
6. Add the butter to the batter along with the almond extract. Carefully stir the batter until all of the butter is incorporated and the batter is smooth.
7. Place several heaping tablespoons of batter into each mold. They should be about 3/4 of the way full if you are using a financier pan, and a little less if you are using a typically sized muffin pan.
8. Place the filled pan in the preheated oven and bake at 400°F (200°C) for 15 minutes. Lower the oven temperature to 350°F (180°C) and bake for five more minutes. Turn the oven off and leave the financiers in the closed oven for two more minutes. Remove from oven and allow to cool to warm before releasing from the pan.
*Makes 12 cakes.

Recipe Variations

Fillings: These cakes take especially will to having fillings added. Fill the molds half way, then add a tablespoon of jam, fruit or Nutella, before topping with another spoon full of batter.
Toppings: You can also top these with fruit or sliced almonds.
Chocolate: Personally I think this is going over board, but you can add in a handful of chocolate chips or chopped chocolate – for those who think dessert just isn’t complete without a little cacao.




Happy Easter Recipe





– Butter
– 1 Egg
– Fast acting yeast
– Vanilla extract
– Milk
– Lemon
– Flour
– Sugar
– Cottage cheese or ricotta cheese

1. Warm your milk so that it’s lukewarm.
2. Add yeast to the milk, leave for a few minutes to bubble.
3. Add cottage cheese, sugar, egg, vanilla extract, lemon juice and zest. Mix.
4. Add melted butter and 1/2 flour to the yeast extract. Mix to form a dough.
5 Put dough on floured surface, knead a bit then put it back in your bowl and let it rise.
6. Add more flour on top before rolling out dough on floured surface. Put cottage cheese filling in the center of the dough.
7. Cut the outside edges of the dough and fold it in, so it almost resembles a braid.
8. Put the pastry on a baking sheet lined with wax paper and brush an egg wash on the top of the pastry.
9. Bake for 20 minutes until you see that it is a golden brown color.


Found on Tip Hero

Florentines With Cranberries


Florentines with Cranberries

Photo by Romas Foord

Florentines with Cranberries

The cranberries and chocolate caught my eye and I thought they would be a nice addition to my Christmas baking. They sound delicious.
You can vary this recipe to suit your tastes. When I investigated further there were variations on this recipe with quantities and temperatures.  I am going with the one I found first which I translated from German.

Translated from Kuechen Goetter
The sour berries harmonize perfectly with these almond biscuits. While this portioning and baking requires a little practice, but the enjoyment compensates all.

Number of portions: 2-3 sheets

Preparation time: 30 minutes

Preheat Oven 400 °F or 200 °C

100 g cream (heavy) (1/2 cup)
1 tablespoon honey
75 g brown sugar (eg Demerara) (1/3 cup)
2 tablespoons vanilla sugar or 1 teaspoon vanilla extract (see link to vanilla sugar below)
30 g butter (2 Tablespoons)
40 g dried cranberries (1/4 cup)
100-125 g sliced ​​almonds (1/2 cup)
1 -2 tablespoons chopped pistachios (optional)
30-40 g of flour (approximately 1/4 cup)
100 g chocolate coating (optional) (4 oz)

Step 1 – The Preheat oven to 200 °C  or 400 °F

(But looking at other recipes they range from 350 °F to 375 °F.)
Line two baking sheets with parchment paper.

Step 2  – Melt honey, sugar, vanilla sugar, cream and butter in a saucepan, bring to a boil and simmer over medium heat for 5 minutes.

Step 3 – Chop the cranberries (or other dried fruit). Take the creamy boiled sugar-cream from the heat and stir in cranberries along with the nuts.
Add the flour and mix until it forms a ball and fruit and nuts are well mixed.

Step 4 – Use teaspoons (maximum walnut size) add on the cookie sheet, leaving space between for the dough to melt. Press the balls with a wet finger or an oiled spoon back cautiously flat so they will brown evenly.
Bake for 8-10 minutes (or until the desired degree of browning achieved)
Bake in the center of the oven and make sure that the edges are not too dark.
Remove from the oven, wait a few minutes then pull the baking paper with the Florentines on to a cooling rack and let cool completely.
Store in airtight cans, they taste best fresh in the first week.

Step 5 – Optional: Melt chocolate in hot water slowly and brush the bottom of the completely cooled Florentines.

More Notes:
** You need to boil the cream-butter-sugar mix until it gets thick and turns caramel brown (stir the caramel mix the whole time or it’ll burn or boil over) or your Florentines will be very pale.

** You can change the fruit to candied fruit, cherries, raisins, orange peel, marmalade, lemon peel. The same with the nut combinations walnuts, peanuts, sunflower seeds etc.

** Vanilla Sugar from Food Network

** Conversions are added but metric is hard to convert precisely but as the portions are unified in one system this is okay.

I live in a metric country  and in my youth I learned the Imperial Measurements. Canada did not convert to metric until 1970. Today Canadian youth understand the metric measurements.

My neighbours in the US are using US Standard Measurement based on the Imperial Measurement. Here is a link to a conversion chart.



New Twist

Winter is still upon us and nothing is better than a warm bread to go with your soups and stews.  Here is an easy recipe called Cottage Cheese Dill Bread.

The cottage cheese dill bread is a batter bread, not a yeast bread, so it only takes about 15 minutes to prepare and about 50 minutes to bake.  I can smell this now.


From Chin Deep

~ Cottage Cheese Dill Bread ~
2 cups unbleached, white flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup cottage cheese

2 eggs

6 Tablespoons milk

1/4 cup honey or sugar

4 Tablespoons melted butter

3 Tablespoons minced fresh dill (I used 3 Tablespoons dry and it turned out wonderful)

**Optional 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder

1) Preheat oven to 350. Lightly butter a medium sized loaf pan.

2) Combine flour, baking powder, baking soda, and salt in a medium-large bowl.

3) In a small bowl, combine cottage cheese, eggs, milk, sweetening, and melted butter. Beat well. Add to the dry ingredients along with the dill,
and mix just enough to thoroughly blend. The batter will be a little stiff.

4) Spread the batter evenly into prepared loaf pan. Let it bake for 50 minutes, or until a butter knife inserted all the way into the center comes out clean.
After removing bread from oven, let stand 10 minutes before removing from loaf pan. Cool on rack an additional 30 minutes before slicing.
The cottage cheese dill bread is a batter bread, not a yeast bread, so it only takes about 15 minutes to prepare and about 50 minutes to bake.


February is for Lovers

Lover’s, whether it’s a favorite aunt, uncle, grandparent, mother, father, spouse, boy/girl friend or your children, time to give them a boost and let them know you love them. I like February because I know spring is right around the corner.


A simple Valentine treat.


You will “love” simple white chocolate popcorn recipe for Valentine’s Day!
Prep: 10 mins Total: 10 mins

12 ounces white chocolate
8 cups popped popcorn
1/2 tsp. salt
(optional) conversation hearts


Heat chocolate in the microwave or a double boiler until melted.
Place the popcorn in a large bowl, and pour the melted chocolate over it. Then use a spoon to toss the popcorn gently until it is evenly coated with the chocolate. Spread the popcorn out evenly on a baking sheet covered with parchment, wax paper, or aluminum foil. Sprinkle evenly with the salt, then sprinkle with as many sprinkles and conversation hearts as you would like.

Let cool for 10 minutes or until the chocolate has hardened. Break up into small pieces then serve or store in an airtight container for up to 1 week.

From Gimme Some Oven


The Best Victorian Sponge Cake


This is an easy recipe for those moments when only a sponge cake will do.  Sponge cakes are very versatile. They are a plain cake that can be customized with a variety of fillings and icings.

The Best Victorian Sponge Cake


6 oz self-raising flour. *
6 oz sugar.
6 oz butter.
3 extra large eggs.


Prepare two 7 1/2″ cake tins, pre- heat oven to 325 F.

1. Cream the butter and sugar until fluffy and drops off spoon easily.

2. Beat in the eggs one at a time.

3. Fold in flour.

4. Divide batter between tins.

5. Bake for 25 minutes.

6. Leave in pans for a few minutes then place on a cooling rack until completely cold.

To make the butter cream beat together 4oz butter, 8oz icing sugar, 7tsp water and a few drops of vanilla extract.

Assemble the cake by placing strawberry jam and butter cream between the two cakes. Sprinkle the top with a light dusting of icing sugar and serve.

Note: If you don’t have self-raising flour, you can use a teaspoon of baking powder with 6 oz of all-purpose flour.


Cuban sandwich – on a stick

Quick and Easy. My kind of appetizer.

The house by the sea foodwaves

If you read my post about Cuban Sandwich I posted the other day you should know all about Cuban Sandwich.  I love this combo of ham, cheese and dill pickles.  The other day I had smoked ham from Christmas,  I had good cheese and I had dill pickles.  I had tooth picks.

I cut the ham, pickles and cheese in little bites and put it on the tooth picks, It looked like this.  A great snack for a cocktail party.


View original post

Carrots anyone?



Here is s simple way to jazz up carrots. This has a kinda sweet garlicy taste. I gave this recipe to a friend many years ago and years later her son says “So your the one who gave my Mom that carrot recipe!”  He said his Mom makes it all the time. He could tell when the garlic wafted from the kitchen. My friend loves garlic.

You can adjust any portions of this recipe to suit how many people you are serving. You can use garlic power or dried parsley if this is all you have.  Also you can substitute the butter with margarine or olive oil.  This is a great pot luck dish.


1 bag baby carrots 16 OZ.

2 cloves minced garlic

Fresh Parsley

2 Tablespoons of butter or margarine or olive oil


Bring carrots to a boil, turn down heat to medium and cook until fork is easily inserted in carrot. Usually 20 to 25 min. Don’t over cook. Chop parsley and put aside. Remove from heat then drain water from carrots. Stir in butter, garlic and parsley.  Put lid back on to let the steam meld the garlic and parsley flavours into the carrots. Let sit for 5 minutes and serve.


Portillos Chopped Salad - one of my favorite salads ever! Add chicken for a complete meal.

Summertime Food on Pintrest

Appetizer Roll



This is a make ahead appetizer is adaptable to many occasions by just changing the ingredients of the filling and the colouring for the dough design part.  In this recipe I’ve made it adaptable for St. Patrick’s Day. 

Preheat oven 350 F

Ingredients dough:

  • * 6 eggs
  • * 6 tablespoons oil
  • * 3 tablespoons sour cream
  • * 6 tablespoons flour
  • * 3 teaspoon baking powder
  • * salt

For the filling:

  • * 300 g cream cheese
  • * 3 tablespoons cream
  • * 4-5 bunches of broccoli cheese
  • * 3 tablespoons vegetable oil
  • * chopped dill
  • * 5 g gelatin


Separate eggs, in a bowl whisk together the 6 egg yolks, 6 tablespoons oil, salt,  then add 3 tablespoons of sour cream, 6 tablespoons flour and baking powder.  The egg whites beat in electric mixer at on high until nice and foamy and fluffy. Gradually incorporate the egg & flour mixture into the egg whites.

Line a large flat cookie sheet or jelly roll pan with baking paper. Size preferably rectangular, is 28×40 cm.

Add the design into pan first. Mix 4 tablespoons of dough mixture and put green food coloring until desired color is achieved. Pour on to baking sheet and swirl or create a design of your choice.  Pour remaining batter over. Bake in 350 F preheated oven for 15-20 minutes.

Use soft cream cheese, Philadelphia type. Mix cream cheese with sour cream and grated cheese, add chopped dill and season with salt and pepper to taste. Boil broccoli florets in steamer. Can put them in a colander over boiling water. Steam until cooked but still firm. Add cooked broccoli to cream cheese mixture.

Add 5 g of gelatin, first hydrated in water and then heated until dissolved.  Cool gelatin mixture 5 min before adding a tablespoon of cream and mix in gelatin, mix into the rest of the filling mixture.Make sure to mix well.

After removing the pan from the oven turn cake out on a damp towel. You will see the design. Let cool for 15-20 minutes. Flip cake over to the side without the design and spread cake with cream cheese  mixture.  Roll up and wrap tightly in plastic wrap.  Refrigerate for a 2 hours. Cut and serve.