Oatmeal Fruit Cookies (Cookies)

 

                Whole wheat flour and oats make these crisp yet chewy cookies a hearty around-the-clock snack.

About 3dozen

• 1 cup butter or margarine, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 4 cups old-fashioned oats
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup raisins
• 1 cup chopped walnuts
• 1 cup flaked coconut
• 1 cup chopped dates

1. In a mixing bowl, cream butter and sugars ; add eggs, one at a time, beating well after each addition ; beat in vanila.
2. Combine oats, flour, baking soda, salt and cinnamon ; gradually add to the creamed mixture.
3. Stir in raisins, walnuts, coconut and flakes ; roll into 1½-inch balls.
4. Place 2 in. apart on ungreased baking sheets ; bake at 325F (170C) for 14-16 minutes or until edges are firm.
5. Remove to wire racks to cool.

BON APPÉTIT

Kansas City-Style Smoky Tomato Barbecue Style (Barbecue and Grilling)

 

                This recipe has a little more vinegar and kick than the typical sweet tomato barbecue sauces on the grocery store shelves.

Makes about 5 cups (1.25 L)

• 750 ml ketchup
• 375 ml chili sauce
• 175 ml cider vinegar
• 125 ml packed brown sugar
• 125 ml liquid honey
• 125 ml blackstrap molasses
• 60 ml dry mustard
• 60 ml water
• 15 ml hot pepper flakes
• 15 ml celery seeds
• 15 ml garlic salt
• 15 ml Worcestershire sauce
• 15 ml liquid smoke

1. In a large saucepan, bring all the ingredients to a simmer over medium-low heat.
2. Simmer for 45 to 60 minutes, or until sauce coats the back of a spoon.
3. Store in an airtight container in the refrigerator for up to 3 months.

TIP : After you empty the ketchup and chili sauce bottles, pour some of the cider vinegar into each empty bottle. Recap the bottles and shake, then pour.

BON APPÉTIT

Kentucky-style Black Barbecue Sauce (Barbecue and Grilling)

 

                With distinctive flavors of Worcestershire sauce and vinegar, this tangy sauce goes well with grilled or smoked lamb or vegetables, and is also yummy as a steak sauce.

Makes about 1 cup (250 ml)

• 10 ml vegetable oil
• 60 ml finely chopped onion
• 75 ml Worcestershire sauce
• 60 ml white vinegar
• 30 ml packed brown sugar
• 10 ml freshly squeezed lemon juice
• 2 ml ground allspice
• 2 m hot pepper sauce
• Salt and ground black pepper

1. In a saucepan, heat oil over medium-high heat ; sauté onion until golden, about 5 minutes.
2. Stir in Worcestershire sauce, vinegar, brown sugar, lemon juice, allspice, hot pepper sauce and salt and pepper to taste ; bring to a boil.
3. Reduce heat and simmer, stirring often, for 15 minutes, until sauce coats the back of a spoon.
4. Store in airtight container in the refrigerator for up to 2 months.

BON APPÉTIT

Cherry pie (Pies)

 

                This is a big, fat, deep-dish pie, just loaded with Montmorency cherries. You will like it served with vanilla ice cream on the side.

One 9-inch deep-dish latticetop pie

• Old-Fashioned Dough, click here for the recipe
• 6 cups individually quick-frozen Montmorency cherries, 1 pound 12 ounces
• 1 cup sugar, plus additional for sprinkling on the lattice strips
• ¼ cup instant tapioca
• 1 teaspoon freshly squeezed lemon juice
• Egg glaze made by beating 1 large egg and 3 tablespoons cold water
• Vanilla ice cream, as accompaniment, if desired

1. In a large bowl combine the frozen cherries and sugar ; let stand until the cherries are thawed, stirring gently every once in a while.
2. Drain the cherries in a colander, reserving the juice ; there wil be about 1¼ cups juice (Check the thawed fruit for whole or partial cherry pits, discard them).
3. In a small nonaluminium saucepan, stir together the reserved juice and the tapioca and let stand 5 minutes ; then, over medium heat, stirring frequently, bring the mixture to a full boil.
4. Remove the pan from the heat ; stir in lemon juice.
5. In a large mixing bowl, pour hot cherry juice mixture over the cherries and gently stir them together ; cover the bowl and refrigerate until thoroughly chilled, about 2 hours.
6. Preheat the oven to 425F (220C).
7. Line the pie plate with the bottom crust and pour the filling into it (Your deep-dish pie plate should have a 5-cup liquid capacity)(See note below).
8. For the lattice top, on a lightly floured surface, roll out the dough into a 13-inch circle and cut eight 1½-inch-wide lattice strips ; brush the strips with the egg glaze and sprinkle them with sugar.
9. Arrange the strips over the filling ; trim the bottom crust and the strips to a 1-inch overhang.
10. Fold the bottom edge up over the strips to form a thick edge ; flute the edges decoratively, pressing together with your thumb and forefinger.
11. Bake the pie for 20 minutes ; reduce the oven temperature to 350F (180C) and continue to bake the pie for 40 to 45 minutes, or until the pastry is browned and the juices are bubbling.
12. Let the pie cool completely on a wire rack before serving it at room temperature, with vanilla ice cream on the side, if desired.

Note : If you don't have a deep-dish pie plate, make the pie in a 9-inch               plate, but remove ¾ cup of the filling. In a bowl, combine the                       remaining filling with a splash of Brandy or Cherry Heering and           use as a sauce over ice cream.

BON APPÉTIT

Grilled Italian Garden Sandwiches (Barbecue and Grilling)

 

                Here's a good-for-you sandwich that everyone will love. You can use store-bought roasted peppers in a jar or roast your own.

Serves 4 to 6 

• 1 loaf Italian bread, halved lengthwise
• 75 ml Sun-dried tomato pesto, click here for the recipe
• 275 gr soft goat cheese
• 4 plum Roma tomatoes, sliced
• Salt and ground black pepper
• 175 ml roasted red bell pepper strips, click here for "How to prepare roasted pepper"
• 125 ml chopped drained canned or marinated artichoke hearts
• 60 ml chopped drained pickled pepperoncini peppers
• 30 ml toasted pine nuts
• Olive oil

1. Prepare a medium-hot indirect fier in your grill.
2. Hollow out about one-third of the top half of the bread ; lightly brush the inside of both halves with olive oil.
3. Spread pesto on the top half and goat cheese on the bottom half ; on the bottom half, layer tomatoes and season to taste with salt and pepper.
4. Layer with roasted peppers, artichoke hearts, pepperoncini and pine nuts ; cover with the top half.
5. Brush sandwich all over with olive oil and wrap in foil.
6. Grill sandwich over the fire for about 5 minutes per side, turning once, until heated through ; move to indirect side, close the lid and grill for 10 minutes.
7. Cut sandwich into 4 or 6 slices and serve warm or at room temperature.

Variation : Use leftover grilled vegetables to fill the sandwich and add slices of your favorite cheese.

BON APPÉTIT

Sun-Dried Tomato Pesto (Barbecue and Grilling)

 

                This is a little sweeter than regular basil pesto. It's nice on fish and poultry or served in a ramekin as a spread for grilled bread.

Makes about 3 cups (750 ml)

• 375 gr sun-dried tomatoes (not oil-packed)
• 8 cloves garlic
• 125 ml olive oil
• 20 ml balsamic vinegar
• 500 ml firmly packed fresh basil or flat-leaf Italian parsley
• 5 ml honey
• Freshly ground black pepper

1. In a food processor, coarsely chopped tomatoes and garlic ; with the motor running, through the feed tube, gradually add olive oil and vinegar, process for 1 minute.
2. Add basil, honey and pepper to taste ; pulse until thoroughly incorporated.
3. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.

BON APPÉTIT

Thai chicken skewers (Barbecue and Grilling)

 

                Grill the chicken and fruit on separate skewers, so everything cooks evenly. Then enjoy both with steamed rice flavored with lime juice and cilantro. The marinade does triple duty as a marinade, baste and finishing sauce.

Serves 4 

Twelve 12-inch (30 cm) flat bamboo skewers, soaked for at least 30 minutes.

• 4 boneless skinless chicken breasts, cut into 2-inch (5 cm) pieces
• 250 ml cubed fresh pineapple, 2-inch (5 cm) cubes
• 250 ml cubed fresh mango, 2-inch (5 cm) cubes
• 250 ml seedless green grapes
• Orange or lime wedges

Coconut curry marinade

• 1 can (14 oz/400 ml) coconut milk
• 10 ml finely grated orange zest
• 125 ml fresh orange juice
• 15 ml thai red curry paste

1. Prepare the marinade : In a bowl, combine coconut milk, orange zest, orange juice and curry paste.
2. Place the chicken in a large sealable plastic bag and pour in half the marinade ; seal, toss to coat and refrigerate for at least 3 hours or up to 8 hours, tossing occasionally.
3. Cover and refrigerate the remaining marinade until ready to use.
4. Meanwhile, prepare a medium-hot fire in your grill.
5. Remove chicken from marinade, discarding marinade, and thread onto 8 skewers, leaving space between pieces ; thread pineapple, mango and grapes onto the remaining skewers and brush with some of the reserved marinade.
6. Grill chicken skewers for 3 to 4 minutes per side, turning once, until chicken is no longer pink inside and has a good grill marks.
7. Meanwhile, grill fruit skewers for 2 to 3 minutes per side, turning once, until fruit ha good grill marks.
8. Serve chicken and fruit skewers drizzled with the remaining marinade and garnished with orange wedges.

BON APPÉTIT