Recipes from Dallas' Clients' Kitchens

If you have a recipe that is a favourite in your household and you'd like to share it - then send it in!

When my client Patricia O'Meara lived overseas and was asked to make something "Canadian" this was her recipe of choice...

Maple Walnut Bars

1 cup sifted all purpose flour
1/4 cup icing sugar
1/4 tsp. salt
1/2 cup butter
2 eggs
1/4 cup brown sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. vanilla
1/4 tsp. maple flavouring
1 tbsp. melted butter
1 cup chopped walnuts

Sift together 1 c. flour, the icing sugar & 1/4 tsp. of salt. Cut in butter until mixture resembles coarse meal. Press into bottom of ungreased 9" square pan. Bake at 350° for 10 minutes. Remove from oven.

Beat eggs slightly, add brown sugar, 1/4 c. flour, baking powder and salt. Beat unitl well blended. Add flavouring, melted butter and walnuts. Spread evenly over bottom layer. Return to 350° F. oven and bake about 25 minutes. Cool and spread with maple icing (recipe below). When set - cut.

Cream 3 tbsp. butter, add 3/4 c. icing sugar, 1/2 tsp. maple flavouring and 1 tbsp. cream. Add an additional 1/2 c. icing sugar. Spread on bars.

Sally's Oatmeal Rolled Cookies

1 cup margarine or butter
1/4 cup white sugar
1 cup flour
4 cups rolled oats, med. fine
1 tsp. salt
1 tsp. baking soda
1/2 cup milk

Cream butter (or margarine) and sugar. Mix dry ingredients and add to butter mixture. Roll quite thin and cut out with cookie cutter (you can use an empty tin can in the size of your choice for the cutter.) Bake at 325° F. for 10 - 12 minutes. Yum!

Makes approximately 5 dozen cookies.

To make dough easier to roll you can put it into the fridge for a while first.

Crab Mousse

1 250 gram package cream cheese
1 10 oz. can Cream of Mushroom Soup

1 package Knox gelatin
1/4 cup cold water

1/2 cup chopped green onion
1/2 cup chopped celery
1 cup Mayo (I use Miracle Whip)
1 5 oz. can crab meat
curry powder

Heat the cream cheese and soup until bubbly but be careful not to burn it.

Disolve the gelatin in the water until soft. Add to soup mixture.

Add rest of ingredients (add a pinch of curry - to taste) and mix well.

You can pour into a mold* (a fancy bowl makes a good mold) and refrigerate overnight. Unmold and serve with crackers. Yum

*Can be served in the bowl if you don't want to bother with unmolding it.

Thai Salad Rolls

FILLING:

Green bean noodles (Great Wall Vermicelli green bean thread noodles) - soaked 3 minutes in boiling water. Turn off heat when noodles are added to the water and soak.

Cooked shrimp tossed in small amount of stiff yogurt, lime zest, and a dash of hot pepper sauce or cayenne to coat.
Spinach or cabbage, shredded
Green onion tops, cut in three to four inch pieces
Cucumber shredded
Red or green pepper cut into strips or carrot peeled.
(Almost any fresh salad vegetable cut in strips will do)
cilantro, chopped
parsley, chopped

WRAPPERS: (Thai Chef Rice Sheets)

Soak rice sheet wrappers two at a time in two cups warm water and two tsp lime juice - can add turmeric for colour. Use large frying pan and soak only until soft - about three minutes or less.

DIPPING SAUCE:

Add the following seasonings to taste- about 1 tsp of each:

sesame oil ( three or four drops)
hoy sin sauce
garlic, crushed
tabasco sauce or cayenne pepper (three or four drops)
lime juice
lime zest
cilantro, chopped fine.
ginger root, grated
sugar
Plus: 1 cup chunky peanut butter
And 1 tbsp. soya sauce

Add enough water to sauce mixture to make it pourable, but not sloppy.

COMPLETING ROLLS:

Lay strips of vegetables, noodles and shrimp mixture off centre on rice sheet circle. Drizzle about one teaspoon dipping sauce over filling and roll up, tucking ends as you go. Or roll up without tucking in one end in to allow filling to show for colour. Do not over fill wrappers. Cover with plastic wrap and chill.

Zero-Fat Angel Food Cake with Fruit and Cream

1 store-bought angel food cake
4 cups of your favourite fruit (whole or cut up)
2 cups Lemon Cream Sauce

LEMON CREAM SAUCE

1 large container fat-free yogurt
1/3 cup white sugar
2 tbsp. fresh lemon juice
Finely grated rind of 1 lemon

THE DAY BEFORE (OR AT LEAST 4 HOURS BEFORE)

Line a sieve with a paper towel or cheesecloth (who ever has cheesecloth when they need it?) Pour the yogurt into the sieve and set over a bowl. Let drain in fridge.

THE NEXT DAY

Put the yogurt into a bowl with the other sauce ingredients. Mix well. This will keep for up to 2 days in the fridge. Throw away the drained off liquid.

TO SERVE
Slice cake into 2 or 3 layers. Spread Lemon Cream on each layer and any leftover on the top. Reassemble. Pile the fruit in center well of cake and serve.

Eggnog Eggtraordinary

12 egg yolks
1 lb. confectioners sugar
2 liters whipping cream
12 egg whites
Freshly grated nutmeg
6 cups* dark rum, brandy, bourbon or rye

 

Beat the egg yolks until light in colour. Gradually beat in sugar. Very slowly add 2 cups of liquor and let stand covered 1 hour.

Add, beating constantly, the remaining liquor and whipping cream. Refrigerate covered for 3 hours.

Beat the egg whites until stiff but not dry. Fold them lightly into the chilled mixture. Fill punch bowl and serve; refrigerate leftover eggnog .


Remember to keep this in fridge when not serving it as it does contain uncooked eggs!

* You can use any liquor of your choice and can change quantity to suit your personal taste.

Pumpkin Cheesecake

2 1/2 pounds cream cheese
1 cup granulated sugar
4 large eggs, lightly beaten
3 egg yolks, lightly beaten
3 tbsp all-purpose flour
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 cup heavy cream
1 tbsp vanilla extract
1 can (or 1 pound) mashed pumpkin

Preheat oven to 425 degrees. In a large mixing bowl, beat together the cream cheese, granulated sugar, eggs and yolks. Add the flour, cinnamon, cloves and ginger. Beat in the cream and the vanilla, then add the mashed pumpkin and beat at medium speed with an electric mixer until just mixed thoroughly. Pour the mixture into a prepared shortbread or graham cracker crust and bake for 15 minutes. Reduce the oven temperature to 275 degrees and bake for an additional hour. Turn off the heat, but leave the cake in the oven overnight to cool. Serve the cake either warm or chilled, with whipped cream.