Herbs--preserving

Pick just what's needed for immediate use, rinse and pat dry gently.

To store any excess:

• Wrap in a damp paper towel and place in a plastic bag without squeezing out excess air, seal, refrigerate  up to 5 days
• Tie in a bunch and place stems down in an inch of water in a glass jar, cover with a plastic bag to keep up to 7 days if water is changed daily.
• Trim ends off herbs that have gone limp and place the stems in ice water for an hour or two to revive.

Herb Salt

• 1 cup coarse salt (sea salt or kosher)
• 3-5 tsp finely chopped fresh herbs
• 1 tsp black pepper
• 1 tsp lemon zest
• 2 tsp fresh lemon juice

1. Pick herbs, rinse, pat dry, remove woody stems, chop finely.
2. Preheat oven to 200 degrees F.
3. Combine all ingredients in a bowl until evenly blended.
4. Line a baking sheet with parchment paper, spread salt mixture evenly.
5. Bake 30-45 minutes, stirring every 15 minutes, until dry.
6. Remove from oven and cool.
7. Break up clumps with a fork and store in sealed container.

Jam

 Makes a cup or so of jam to eat right away, from a small quantity of fruit.

• 4 cups fruit (roughly chopped if necessary)
• 1 medium lemon, juiced
• 1/2 cup white granulated sugar
• 2 one-cup jars with sealing rings and lids

1. Wash fruit, drain, chop if necessary.
2. Place fruit and juice from the lemon in a heavy-bottomed,  medium saucepan.
3. Cook over medium heat, stirring, until mixture bubbles.
4. Reduce heat to low and simmer, stirring every 15 minutes or so.
5. As jam begins to thicken, stir more.
6. When thick enough, pour into washed and sterilized jars and seal. Screw on lid.
7. Let sit to cool, then label with date and refrigerate. Use within a month.

Herring with Tomato Sauce (Silkes)

When asked about our traditional "family recipes" I remember Granny's raisin bread and my mom's rhubarb cream pie or Napoleon torte, a cake we loved that made her cry. My mom thinks of Silkes, a herring in tomato sauce dish that her grandmother made for every important occasion.

Granny bought pickled/salted herring and soaked the fish in water, changing the water a few times to remove the salty brine. When I was small, my mom got my dad to drive us to busy Kensington Market on a Saturday to buy the herring from a barrel. Back home, she'd soak the fish in a dish on the kitchen counter and we thought it smelled terrible, though later I didn't mind eating a bit of the prepared Silkes. My sister Diane would not. She always hated fish, and didn't like visiting the market where fish were laid on ice and stared with cold, dead eyes.

This recipe serves 4. Serve with dark brown or rye bread.

Silkes (Herring and Onion in Tomato Sauce)

Start preparing the fish three days before serving.

Some people add a little diced pickle (about 2 small) to the herring on the plate, my mother offered dill pickles on a separate plate.

• 3 herring fillet slices
• 1 medium yellow onion
• 2 Tbsp ketchup (Heinz)
• 2 Tbsp tomato paste
• 1 Tbsp white granulated sugar
• 1 Tbsp olive oil
• 1 Tbsp white vinegar

1. Mix ketchup, tomato paste, sugar, olive oil and white vinegar in a bowl. Cover and refrigerate 2 days to develop the flavour.
2. Slice herring into thin slices.
3. Peel onion, cut in half, slice very thinly.
4. Arrange herring in a shallow dish, arrange onion slices on top, pour on prepared tomato mixture.
5. Cover with plastic food wrap and refrigerate for a day or at least overnight.
6. Optional: sprinkle with fresh dill before serving.

Blueberry Muffins

Blueberry Streusel Muffins

Toronto cookbook writer Rose Reisman posted this Starbucks blueberry muffin "copycat" recipe on Instagram. She uses oil in her crumble topping. Butter might taste even better.

Baked muffins can be frozen in airtight bags up to 3 months. Using thawed frozen blueberries can discolour the batter. To use frozen blueberries without defrosting them, check out the recipe that follows this one.

• 1 cup white granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup sour cream or plain yogurt
• 2 tsp. pure vanilla extract
• 1-3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/8 tsp salt
• 1-1/2 cups fresh (washed and drained) or frozen (defrosted and drained) blueberries
• 2 tsp flour

Streusel Topping:

• 2/3 cup flour
• 1/2 cup white granulated sugar
• 4 Tbsp melted butter

1. Mix together: 1 cup sugar, 1/2 cup oil, 2 eggs, 1 cup sour cream or yogurt.
2. Add 2 tsp. vanilla, 1-3/4 cups flour, 1 tsp baking soda and mix until flour is blended in.
3. Toss 2 tsp flour with 1-1/2 cups drained blueberries. Gently fold berries into batter.
4. In separate small bowl mix streusel ingredients: 2/3 cup flour, 1/2 cup sugar, 4 Tbsp butter.
5. Spray 12 muffin cups with vegetable oil spray.
6. Scoop muffin batter into muffin cups, then top each with streusel mixture.
7. Bake in preheated 425 degree F oven for 8 minutes.
8. Reduce heat to 375 degrees F and bake another 10 minutes or until tester comes out clean.

Berry Muffins 

Makes 1 dozen muffins. This recipe is easily doubled.

Use frozen blueberries, raspberries or cranberries.

Sugar can be reduced by as much as half.  You could also use 1/2 cup brown and 1/2 cup white sugar in the batter instead of 1 cup white sugar. Brown or white sugar can be used for the topping.

If using fresh berries, reduce the baking time.

• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2  cup softened butter
• 1 cups white granulated sugar
• 2 large eggs at room temperature
• 1/2 cup 2% or whole milk
• 1 tsp. vanilla extract
• 1 cup frozen unsweetened blueberries, unthawed
• Topping: 1 Tbsp sugar + 1/4 tsp. ground nutmeg or cinnamon

1. In a separate bowl, combine 2 cups flour, 2 tsp baking powder, 1/4 tsp salt.

2. Using a large bowl and electric mixer, cream 1/2 cup butter, 1 cup sugar until butter lightens in colour.

3. To butter mixture, add 2 eggs, 1/2 cup milk, 1 tsp. vanilla. Mix well.

4. By hand (to avoid over-mixing) stir in flour mixture just until moistened.

5. Fold in frozen blueberries.

6. Fill 12 greased or paper-lined muffin cups 2/3 full of batter.

7. Combine sugar and nutmeg or cinnamon and sprinkle over muffins.

8. Bake in preheated 375 degree oven until a toothpick comes out clean, about 20-25 minutes.

9. Let muffins cool in pan for ten minutes before removing to a wire rack.

Black Forest Cake for Norm

 This is the delicious three-layer cake I made for Norm's 70th birthday, adapted from a recipe I found online.

Substitutions/Alternatives: 

1. Use 1/3 cup less cherry syrup from the jar and mix in 1/3 cup Kirsch (cherry liqueur). 
2. Instead of buying superfine (caster) sugar, grind regular white granulated sugar in a blender or food processor until superfine. But use powdered (icing) sugar in the whipped cream, don't substitute.
3. Spread melted chocolate over a pan bottom, refrigerate and use a knife to make chocolate shavings or chocolate curls to decorate the top of the cake instead of dusting with grated chocolate.
4. Use a piping bag and a star icing tip to pipe whipped cream blobs on the top of the cake, then add a maraschino cherry in the middle of each for a more traditional Black Forest Cake look. I just spread the whipped cream smooth and placed cherries around the edges of the cake. 

Ingredients 

• 6 large eggs at room temperature
• 1 tsp real vanilla extract
• 1-1/4 cup superfine sugar
• 1/2 cup dutch processed cocoa powder*
• 2/3 cup all-purpose flour
• 10-1/2 Tbsp melted butter (about 2/3 cup)

Cherry Filling/Syrup

• 1 796 ml (28 oz) jar red sour pitted cherries in light syrup*
• 1/2 cup superfine sugar
• 4 tsp cornstarch

* I used Rodelle organic cocoa powder and S & F red sour cherries from Hungary, purchased at No Frills grocery store.

Whipped Cream

• 1 litre (4 cups) 35% cream (heavy whipping cream)
• 2 tsp real vanilla extract
• 1/3 cup icing (powdered) sugar

Decoration

• 8-12 maraschino (cocktail) cherries, drained OR fresh sweet cherries, pitted
• Milk chocolate bar or semisweet chocolate

Method

1. Preheat oven to 350 degrees F.
2. Grease three 8-inch round cake pans, line bottoms with parchment paper.
3. Sift into a bowl: 1/2 cup cocoa powder and 2/3 cups flour.
4. If using regular white granulated sugar, blend sugar until superfine and measure out 1-1/4 cups. Set aside.
5. Melt butter, measure 10-1/2 Tbsp and set aside to cool.
6. Crack 6 large room-temperature eggs into a measuring cup (yolk and whites should equal about 1-1/4 cups.) Using whisk attachment in large bowl of stand mixer on speed 6 (medium), beat eggs 30 seconds.
7. Turn mixer to low while gradually add 1-1/4 cups superfine sugar, then 1 tsp. vanilla. Turn off mixer and use spatula to wipe down inside of bowl if necessary.
8. Increase speed to 8 and beat egg mixture for 7 minutes more or until mixture is foamy and has tripled in volume, beating the eggs properly ensures the cake layers will rise.
9. Take bowl from stand mixer and with a spatula, gently fold in the flour mixture until just combined.
10. Fold in the cooled, melted butter, stirring as little as possible.
11. Pour the batter into prepared cake pans evenly.
12. Place pans in preheated oven. Bake 25 minutes or until cake springs back when touched and a cake tester inserted into the centre comes out clean.
13. Remove pans from the oven and let cool 10 minutes before turning out onto racks to cool completely.

Cherry Filling:

1. Drain cherries into a sieve over a bowl, reserving the cherry syrup from the jar in the bowl.  Put drained cherries in a separate bowl.
2. Take 1/4 cup of the reserved cherry syrup and mix in a small bowl with 4 tsp. cornstarch.
3. Into a medium pot, pour 2/3 cup of the cherry syrup in the bowl (use only 1/3 cup of the cherry syrup if you will be adding kirsch.)
4. Over medium-low heat, stir 1/2 cup superfine sugar into the cherry syrup in the pot. Bring to a gentle simmer and when sugar dissolves, stir in the cornstarch mixture. Continue to stir, cooking a minute or so more until the mixture thickens into a thin syrup.
5. Remove from heat.
6. If using, stir in 1/3 cup kirsch.
7. Pour the cooked syrup mixture over the drained cherries in the bowl.
8. Set aside to cool completely.

Whipped Cream:

1. Refrigerate large mixer bowl and the whisk attachment until cold.
2. Whip the cream when you are ready to assemble the cake.
3. Pour the litre of cold whipping cream into the cold bowl with 1/3 cup powdered (icing) sugar and 2 tsp vanilla. Whip on high speed 4-5 minutes until the cream thickens and forms peaks when you lift the whisk. Be careful not to over-whip or you will make butter.
4. Reserve 1-1/2 cups of whipped cream to put in an icing bag for piping, if desired.
5. Refrigerate all the whipped cream until needed for assembly.

Assembly:

1. Remove parchment paper from cake layers.
2. Place one cake layer upside down on a cake plate that will fit in your fridge.
3. Use a slotted spoon to separate the cherries from the syrup in the bowl they're soaking in, put the cherries in a sieve over a separate bowl so they drain, don't squeeze them dry.
4. Brush the top of the cake layer with cherry syrup to moisten it, using up to 1/4 cup.
5. Put 1 cup of whipped cream on top of the cake layer, spreading it evenly to within 1 cm (a half-inch) of the edge of the cake.
6. Arrange half the cherries in a single layer on top of the whipped cream.
7. Put a second cake layer on top, brush on cherry syrup, spread with 1 cup whipped cream, arrange remaining cherries on that.
8. Place the 3rd cake layer on top (rounded edge up.) Spread remaining whipped cream over top and sides of cake. (If you've reserved 1-1/2 cups to pipe blobs of cream on top, put the whipped cream in a piping bag with a star tip and squeeze blobs of whipped cream evenly around the cake, top each with a cherry.) If you're not piping cream, just arrange the drained maraschino or pitted fresh cherries (8-12 as desired) evenly around the edges of the cake.
9. Grate a few pieces of a cold chocolate bar over the top of the cake for a dusting of chocolate (this leaves room for birthday candle decorations in the centre.) If you're not adding birthday candles you can pile chocolate curls or shavings in the centre of the cake.
10. Use a damp paper towel wrapped around your finger to clean the cake plate around the edges of the cake. If desired, using cold hands or wearing chilled food service gloves, press cold shaved chocolate around the bottom of the cake.
11. Refrigerate the finished cake at least 4 hours, 8 hours or overnight for best flavour.  If the cake seems very cold/firm, it might be hard to cut, so remove from fridge and let stand 30 minutes on the counter before adding a birthday candle and slicing. But my cake was refrigerated on the top shelf of a bar fridge for about 18 hours and it wasn't necessary to remove it early.

Play Doh and Slime

 No-Bake Play Doh

Lasts up to 6 months in a sealed bag or container. If it starts to dry, knead in some water.

• 1 cup water
• 4 cups flour
• 1-1/2 cups salt
• food colouring
• 2-4 Tbsp corn or vegetable oil

1. Measure water into a large mixing bowl and stir in drops of food colouring to desired shade.
2. Mix flour and salt in a smaller bowl, stir into water in the larger bowl.
3. Stir in oil, adding more while kneading until a soft dough is formed.

Cooked Play Doh

Children should be taught not to eat craft supplies or raw dough. Bags of flour usually carry warnings that raw flour shouldn't be consumed. So if you think your child might somehow ingest some play doh you might be safer using a cooked play doh recipe and the amount of salt in this would make it taste unappealing.

• 2 cups flour
• 3/4 cup salt
• 2 Tbsp cream of tartar
• 1 Tbsp oil
• 2 cups water
• food colouring (optional)

1. Mix flour, salt, cream of tartar in a saucepan over low heat.
2. Stir the oil in the water then stir into the flour mixture in the pot.
3. Keep stirring while mixture thickens. When dough pulls away from sides of pot and forms a ball, remove from heat.

Herbal Clay Ornaments or Figurines

Add the energy of dried herbs to clay used to make holiday tree ornaments or when sculpting figurines.

Basil for home harmony, cloves for purification, lavender for peace,  rosemary for protection, sage for purification, and add salt for purification and prosperity. 

1. Roll and knead pinches of dry herb or blend of herbs  into self-hardening or oven-dry clay.
2. Shape and let dry thoroughly.
3. Paint if desired
4. Seal if desired by brushing on Mod Podge.

Slime

A non-toxic recipe, but don't eat it! Wash hands after using.

Used slime should be discarded in the trash, not down the sink. Scrape out containers before washing to prevent sinks from clogging.

• 2.3 cup corn starch
• 1 Tbsp dish soap
• 2 tsp corn oil
• 1/4 cup non-toxic school glue
• food colouring optional
• glitter optional

1. In a large bowl, mix glue, food colouring and glitter.
2. Stir in dish soap and half the corn starch.
3. Add corn oil and, stirring constantly, remaining corn starch.
4. Knead with hands for several minutes.
5. Store in a sealed bag or container to prevent hardening.
6. If slime starts to dry, add more glue and knead.

Groaning Cake: When in Labour, Bake

Before you give birth, the nesting instinct kicks in and you might find yourself doing things like scraping a peeling forest mural off the dining room wall of your new/old house (my first baby), doing all the laundry and re-organizing the kitchen (before my second) or washing floors on your hands and knees with a toddler climbing on your back (my third.)

My great-grandmother (who gave birth 4 times at home, 1 boy and 3 girls) thought washing floors on your hands and knees was the best activity to bring on labour after the due date had passed, as she advised her daughter Isabel, who successfully gave birth to 3 boys and 1 girl.

Walking until you can't any more keeps labour going or gets it started again. My contractions always stopped during the drive to the hospital, although I think if I'd stayed home any longer with my third I would have had the baby in the bathtub. After arrival at the hospital's birthing centre, I was told to walk the halls until the pains got too bad. Then I stood, bent over, while Norm rolled my back with a wooden rolling pin to help ease the pain of back labour.  This was the only time Norm has ever used a rolling pin.

During my last couple months of pregnancy, I drank a lot of raspberry leaf tea to prepare for an easier natural childbirth but check with your doctor before you do this.

Another piece of advice comes from Canadian writer Ami McKay, author of "the birth house," published in 2006. I only recently read it, to distract myself from grief after the death of my dog, my constant companion through ten days of Covid isolation. On the last evening of her life she still sat at my side on our couch.

But I'm getting distracted, thinking about the dog again.

McKay lives in an old house, once a birth house, near the Bay of Fundy. Her historic home was the inspiration for her novel. She says it's traditional for a woman in early labour to bake a nutritious cake. The act of baking, particularly cracking the eggs yourself, is said to speed your labour along, while the aroma of the baking cake is a nice distraction from labour pains, and then you have cake ready for guests who come to meet your new baby.

Comforting aromas help with pain.

After my dog died, I made cookies, something I hadn't done for quite awhile.

I won't ever try baking McKay's recipe while in labour myself as I'm past the time of having babies. But next time there is a birthing in the family I could go over and help bake this. 

Ami McKay's Groaning Cake

Ami says you can modify the recipe to make it your own: add 1 cup of raisins, dates, dried fruit or nuts. I think you could use vanilla if you don't have almond extract, and that instead of 1-1/2 cups apple you could use 1/2 cup apple + 1/2 cup grated carrot + 1/2 cup grated zucchini or any combination of these grated to make 1-1/2 cups. If you don't have cloves, try 2-1/2 tsp cinnamon. Because when you're in labour you're probably not going to run out to the store, I think you should use what you have.

Tip: Measure the oil, then measure the molasses in the same cup and the molasses won't stick to the sides of the cup. 

• 2-1/2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp cloves
• 3 large eggs
• 1-1/2 cups apple, peeled and grated
• 1/2 cup orange juice
• 1/2 cup vegetable oil
• 1/4 cup molasses (4 Tbsp)
• 1-1/3 cups white sugar
• 1 tsp almond extract

1. Preheat oven to 350 degrees F.
2. Line the bottoms of two 9 x 5" loaf tins with parchment. Oil the sides with vegetable oil. (Note: if you also flour the sides the loaves may rise higher.)
3. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and cloves.
4. In a separate bowl, beat eggs. Add apple, oil, molasses, orange juice, sugar, almond extract. Blend well.
5. Add wet ingredients to dry ingredients. Mix well.
6. Divide batter between two prepared loaf tins.
7. Bake 35-40 minutes, or until a toothpick tester comes out clean.

Cheese & Potato Scones

•  1-1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp each baking soda and sugar
• 1/2 tsp salt
• 1/4 cup cold shortening or butter
• 1-1/2 cups shredded old Cheddar cheese
• 1/2 cup cooked cold mashed potato
• 1/2 cup buttermilk
• 1 large egg

1. Preheat oven to 425 degrees F.
2. In a large bowl, stir together flour, baking powder, baking soda, sugar and salt.
3. Cut in cold shortening until mixture resembles fine bread crumbs.
4. Stir in grated cheese and mashed potato.
5. In a small bowl, beat together egg and buttermilk. Add all at once to flour mixture.
6. Using light, rapid strokes, stir with fork until just moist and a sticky dough forms. Add more buttermilk if necessary.
7. Pat into a circle 3/4" (2 cm) thick.
8. With a 2" (5 cm) cutter, cut out rounds from dough and place on ungreased baking sheet.
9. Bake in 425 degree F (220C) oven 12 minutes or until golden and firm to touch.

Morning Glory Breakfast Loaf

Cake will keep in airtight container up to 2 days. Cooled cake can be wrapped in heavy-duty foil and frozen up to 2 weeks, thaw on counter before serving.

Makes 1 loaf or 12 slices, about 260 calories each.

• 1 ripe banana, peeled and mashed
• 1/2 tsp baking soda
• 1-1/4 cups all-purpose flour
• 1 cup whole wheat flour
• 1-1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 cup grated carrot
• 3/4 cup packed brown sugar
• 1/2 cup Balkan-style plain yogurt
• 1/3 cup vegetable oil
• 1 egg
• 1/2 cup raisins
• 1/2 cup chopped nuts (walnuts or pecans)
• 1/2 cup sweetened shredded coconut

1. Grease an 8 x 4 inch (1.5L) loaf pan, or line with parchment paper.
2. Preheat oven to 350 degrees F.
3. Peel carrots and grate to make 1 cup.
4. In a small bowl, mash banana with a fork. Stir in 1/2 tsp baking soda.
5. Let banana mixture stand 5 minutes.
6. In a bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
7. In a large bowl, whisk together grated carrot, brown sugar, yogurt, oil and egg.
8. Stir banana mixture into carrot mixture until combined.
9. Stir flour mixture into carrot mixture until combined.
10. Stir in raisins, nuts and coconut.
11. Use a spatula to scrape batter into prepared loaf pan.
12. Bake in preheated 350 F degree (180 degrees C) oven until top is golden and cake tester inserted in centres comes out clean, about 70 minutes.
13. Cool in pan on rack 10 minutes then take cake out of pan and transfer to rack to cool completely.

Lemon Loaf Cake

•  1/2 cup butter or shortening
• 1 cup white granulated sugar
• 2 large eggs, lightly beaten
• 1-1/2 cups sifted all-purpose flour
• 1/2 tsp salt
• 1/2 cup milk
• grated rind of 1 lemon

Glaze:

• juice of half a lemon
• 1/4 cup icing sugar

1. Grease and flour two 8-1/2 x 4-1/2 x 2-1/2" loaf pans.
2. Preheat oven to 350 degrees F.
3. Cream butter and sugar in a mixer 5 minutes.
4. Add eggs, beating until mixed in.
5. In a separate bowl, sift flour, salt and baking powder. Stir to combine.
6. To the butter mixture, add the dry ingredients alternately with milk while mixing.
7. Bake in prepared pans in preheated 350 degree F oven about 50-60 minutes or until done.
8. When cakes are almost done, stir together lemon juice and icing sugar in a small bowl, to make a glaze.
9. Remove loaves from oven and glaze immediately while still in the pans.
10. Let cool in the pans on wire racks.

Mini Pizzas

Traditional active dry yeast was developed by Fleischmann's in 1943 during World War II for the United States armed forces, and later sold in retail stores. Dry yeast is used in this recipe, which is from an Italian recipe book published in 1950. This is the pizza served at the Ristorante Caveletto & Doge Orseolo in Venice. As of this writing, you can still stay at the hotel and eat at the restaurant, but I don't know if  mini pizzas are still on the menu.

Serve with cocktails. Makes about 24.

Note: Try finely diced pepperoni or cooked, drained ground Italian sausage meat if a substitute for chopped anchovy fillets is needed. These pizzas have diced tomato, but no tomato pizza sauce.

• 2 cups sifted all-purpose flour
• 1/2 tsp salt
• 1 tsp traditional active dry yeast
• 1/4 cup lukewarm water
• 1 large egg
• 2 Tbsp butter
• 1/4 cup and 1 Tbsp milk at room temperature
• 1/2 cup finely diced mozzarella cheese
• 8 anchovy fillets, chopped fine
• 3/4 cup sliced fresh mushrooms
• 1 ripe tomato, diced fine
• 1/2 tsp oregano OR I Tbsp finely chopped parsley
• 1/2 cup olive oil
• salt and pepper

1. Dissolve 1 tsp. yeast in 1/4 cup lukewarm water, set aside until foamy.
2. Into a large mixing bowl, sift 2 cups flour and 1/2 tsp salt. Cut in 2 Tbsp butter.
3. Make a depression in the middle of the flour mixture. In it place the yeast mixture, egg, and milk.
4. Beat with a fork, gradually working in flour.
5. When 3/4 of the flour is incorporated, begin to mix with your hands. Place dough on a floured board and knead until smooth.
6. Remove to a floured bowl, cover with a damp towel and let stand 2 hours.
7. Roll dough on floured board into a strip not more than 1/3 inch thick.
8. Cut dough into circles 2" in diameter (or use metal cookie cutters).
9. Place on greased baking sheets about 1-1/2" apart.
10. Brush top of each pizza round with a little olive oil.
11. Cover top of each with a few pieces of mozzarella cheese, tomato, anchovy fillets and mushrooms.
12. Sprinkle lightly with salt and pepper, add oregano or parsley and rest of olive oil.
13. Bake in 400 degree F oven 10-12 minutes or until pizza is light golden in color.

Brussels Sprouts

Brussels sprouts last longer on the stalk. If you grow them in the garden, pick them off as you use them.

Steamed or Boiled, Buttered Brussels Sprouts

1. Wash sprouts and steam or put in boiling water 8-10 minutes.
2. Remove from water, drain well.
3. Melt butter in the pot with finely chopped garlic (optional) stir till garlic is golden.
4. Return sprouts to the pan, toss gently with butter mixture.
5. Shake pan over low heat, covered, to keep from sticking.
6. Optional Garnish: drizzle with white sauce or cheese sauce, sprinkle with crisply fried bacon bits or toasted nuts or dry red chilies pepper flakes. Or toss with a little balsamic vinegar.

Brussels Sprouts with Tomato

• 4 cups Brussels Sprouts
• 1 tin tomato soup or sauce
• grated cheese

1. Steam or boil brussels sprouts and place in a casserole dish blended with tomato soup or sauce.
2. Sprinkle grated cheese over top.
3. Bake at 350 degrees F about 20 minutes or until cheese is golden and melted and dish is heated through.

Stir-Fried Brussels Sprouts

• 1/2 lb. (250 g) fresh Brussel sprouts
• 1 Tbsp olive oil
• 2 cloves garlic, minced
• salt and pepper to taste

1. Wash and trim brussels sprouts. Cut each sprout in half and remove cores. Slice each half into thin strips.
2. Heat 1 Tbsp of olive oil in a large skillet over medium heat. Add garlic and brussels sprouts then stir-fry until leaves are bright green and slightly wilted and garlic is softened but not browned.
3. Season with salt and pepper

Stir-Fried Brussels Sprouts and Squash with Noodles

1. Make stir-fried brussels sprouts, then, while still hot in the skillet, add another tablespoon of olive oil and mix in a cup or more of hot mashed butternut squash or pumpkin.
2. Toss with cooked soba noodles mixed with a little sesame oil  OR  egg noodles with a little melted butter OR spaghettini with grated cheese.
3. Garnish with diced cooked bacon or chopped nuts if desired.

Ginger Syrup and Ginger Candy

Mix ginger syrup with club soda to make real ginger ale without synthetic flavoring.

In a saucepan, combine:

• 1 cup peeled and thinly sliced ginger
• 1 cup white granulated sugar
• 2 cups water

1. Bring to a boil then lower heat and simmer 1 hour, stirring occasionally, until thickened.
2. Strain and set the liquid aside to cool.
3. When cool, mix with club soda and serve over ice. (The syrup can also be added to hot tea with honey.)
4. Dip the strained ginger slices in white granulated sugar and place on a rack to dry.
5. Candied ginger may be chopped and eaten as candy or used to garnish drinks.
6. Store it in an airtight container in the fridge up to 2 weeks.

Rye and Ginger

Rye and ginger was my dad Arthur's favorite drink. He'd use good rye whiskey and Wilson's ginger ale, which you can't buy any more. Purchased ginger ale now usually contains synthetic flavouring, so try making homemade ginger syrup for a cocktail or nonalcoholic soda drink.

1. Mix 1-3/4 cups (425 mL) rye whisky and 1-1/4 cups homemade ginger syrup.
2. Pour in a 750 mL glass bottle.
3. Gently shake before serving 2 oz of this mixture over ice.
4. Top with club soda and stir.
5. Garnish with candied ginger.

Makes 12 drinks.

Brown Butter Cake (Layer, Sheet Cake or Cupcakes)

This is the recipe used to make the 3-layer cake pictured on the cover of Southern Living's 2024 Christmas issue. It was beautifully decorated with whipped cream frosting and white chocolate candy leaves. (The magazine was in my Christmas stocking this year.)

The batter will also make a 13x9 inch easily-transported sheet cake, or 3 dozen cupcakes.

The whipped cream frosting has chocolate pudding added to help stabilize the whipped cream and keep it fluffy. I'd like to try this because I sometimes find adding gelatin as a stabilizer to whipped cream a little tricky. (See my post on Stabilized Whipped Cream.)

The flavour of the cake depends on using high-quality butter, which is cooked to a golden brown nuttiness before mixing in the batter. 

Cake layers may be made ahead of time and frozen before filling and frosting. Wrap plain, cooled cake layers tightly with plastic wrap and refrigerate up to 2 days, or freeze up to 1 month. The cake should be assembled and decorated the day of serving. I haven't tried this recipe yet but will add some comments when I do.

• 10 Tbsp unsalted butter
• 2-2/3 cups white granulated sugar
• 1 tsp grated zest from 1 orange
• 1/2 cup vegetable oil
• 2-1/2 tsp. real vanilla extract
• 5 large eggs, at room temperature, lightly beaten
• 3-1/2 cups all-purpose flour
• 1-1/2 Tbsp. cornstarch
• 1-1/2 tsp. ground cinnamon
• 1 tsp. baking powder
• 3/4 tsp. kosher salt
• 1/2 tsp. baking soda
• 1-1/4 cups whole buttermilk at room temperature
• 1/4 cup heavy whipping cream, at room temperature
• baking spray

1. Preheat oven to 325 degrees F.
2. Prepare baking pans. For layer cake, coat three 8-inch round cake pans with baking spray, then line bottoms of pans with parchment paper. OR for cupcakes, spray three 12-cup muffin trays with baking spray and line with paper liners. OR for the sheet cake, coat a 9 x 13 inch baking pan with baking spray then line the bottom and sides of pan with parchment paper, leaving a 2-inch overhang on the long sides.
3. In a small saucepan over medium heat, stir butter until melted and golden brown, 5-8 minutes.
4. Transfer butter to your mixer bowl and place in freezer, uncovered, 20-30 minutes or until butter solidifies.
5. Meanwhile, zest the orange to make 1 tsp orange zest.
6. In a medium bowl, whisk together 3-1/2 cups flour, 1-1/2 Tbsp cornstarch, 1-1/2 tsp cinnamon, 1 tsp baking powder, 3/4 tsp salt. Set aside.
7. Combine room temperature buttermilk and 1/4 cup heavy whipping cream in another medium bowl and set aside.
8. Beat butter with electric mixer on medium-low speed until creamy, 1 minute.
9. Stop mixer to scrape down sides of bowl whenever needed, when adding the following ingredients.
10. Add orange zest and mix in 2-2/3 cups sugar, beating on medium speed until mixture is fluffy 3-4 minutes.
11. Add 1/2 cup vegetable oil and 2-1/2 tsps. vanilla, mixing until smooth.
12. Add 5 eggs 1 at a time, beating until combined after each addition.
13. With mixer on low speed, start adding flour mixture to butter mixture alternately with buttermilk mixture. Beat just until combined, 2-3 minutes.
14. Layer Cake: divide batter, portion about 2-1/3 cups batter in each prepared pan. If you have them, fasten moistened cake pan strips around the outer sides of each pan to prevent cakes from mounding in the middle as they bake. Cupcakes: spoon about 3 Tbsp batter into each cupcake liner. Sheet cake: spread all the batter evenly in the prepared 9 x 13 inch pan.
15. Spread batter evenly with a spatula. Tap pans gently on counter to release any air bubbles.
16. Bake in preheated oven until a wooden pick inserted in centers comes out clean.
17. Baking time for layer cake: 30-32 minutes at 325 degrees F. For cupcakes: 16-22 minutes. For sheet cake: 50 to 55 minutes.
18. When layer cakes or cupcakes are done, remove from oven and let cool on wire racks 10 minutes, then remove cake from pans and let cool completely on wire racks. Let sheet cake cool in pan on a wire rack, 15 minutes. Then use the parchment paper overhangs to lift the sheet cake from the pan and let cake cool completely on wire rack.  Cake layers and sheet cake will cool in about 2 hours, cupcakes in about 1 hour. Center of sheet cake may dip slightly as it cools.

Cranberry-Orange Filling

• 2-1/2 cups fresh or frozen cranberries
• 2 tsp. grated orange zest
• 3 Tbsp fresh orange juice
• 1/8 tsp kosher salt
• 1 cup white granulated sugar, divided
• 2-1/4 tsp. cornstarch
• 2 large eggs
• 1 large egg yolk
• 2 Tbsp. unsalted butter, cubed
• 1/4 tsp real vanilla extract

1. Stir together 2-1/2 cups cranberries, 2 tsp. orange zest, 3 Tbsp orange juice, 1/8 tsp salt and 3/4 cup white sugar in a medium saucepan.
2. Cook mixture over medium heat, stirring often, until sugar is dissolved and cranberries have mostly burst, 10-12 minutes.
3. Pour cranberry mixture into a blender and secure the lid, but remove center piece to let steam escape. Cover the opening with a clean towel. Process till smooth, about 1 minute.
4. Stir cranberry mixture through a fine mesh strainer into a medium bowl, pressing firmly with back of a spoon to yield about 1-1/4 cups. Discard solids.
5. In a large bowl, whisk together cornstarch and remaining 1/4 cup sugar. Whisk in eggs and egg yolk.
6. Gradually whisk cranberry mixture into egg mixture until combined.
7. Return mixture to saucepan and cook over medium-low, whisking constantly, until bubbles just start to break the surface 7-12 minutes.
8. Continue cooking, whisking constantly, until mixture thickens 3-4 minutes.
9. Remove from heat, whisk in 2 Tbsp butter and 1/4 tsp vanilla extract until smooth.
10. Transfer cranberry mixture to a medium heatproof bowl and place plastic wrap directly on surface of mixture.
11. Chill until cooled and set, at least 4 hours or up to 3 days.

Whipped Cream Frosting

Before whipping cream, I refrigerate the mixer bowl and whipping beaters so they are cold before I add the cold heavy cream.

• 3-3/4 cups cold heavy (whipping) cream
• 1 cup icing (powdered) sugar
• 1/3 cup white chocolate instant pudding and pie filling mix
• 1/4 tsp kosher salt

1. Combine all ingredients in a large mixer bowl.
2. Beat on medium-low speed of electric mixer, stopping to scrape down sides of bowl often, about 5 minutes until mixture is smooth.
3. Increase speed to medium and beat until medium-stiff peaks form, 1-2 minutes more.
4. Frosting will continue to thicken slightly as it stands.
5. Use immediately or store in an airtight container in refrigerator up to 2 days. Stir if needed before using.

Instructions for Filling and Frosting the Layer Cake

For best results, the cake should be assembled and decorated the day you plan to serve it.

Prepare the filling, frosting, white chocolate candy leaves, and purchase gold dragees (sugar pearls) for decoration.

1. Using a sharp serated knife, trim domed tops off cake layers, discard trimmings.
2. Remove and discard parchment paper.
3. Place 1 cake layer on a cake board or serving plate, trimmed side up.
4. Spread 1/4 cup frosting evenly over top.
5. Spoon 1-1/4 cups frosting into a piping bag or Ziplock plastic bag with a 1/2 inch hole in the tip or corner.
6. Pipe a 1/2 inch tall border of frosting around edge of cake. This prevents filling from spilling over sides of the cake.
7. Spread about 3/4 cup filling evenly within border.
8. Repeat layers once.
9. Top with remaining cake layer, cut side down.
10. Spread a very thin layer of frosting over top and sides of cake to form a crumb coat.
11. Chill, uncovered, 30 minutes.
12. Spread remaining frosting in bowl or container over top and sides of cake using an offset spatula.
13. Using reserved piping bag, pipe 2 small mounds of frosting on top of cake, about 6 inches apart, to serve as bases for frosting flowers or poinsettias.
14. Tuck white chocolate candy leaves into mounds in a star shape, layering leaves and piping additional frosting on backs of leaves as needed.
15. Pipe a small dot of frosting in center of each poisettia; arrange gold dragees (sugar pearls) in centers.
16. If desired, tuck in fresh green bay leaves as colour contrast. Remove these and the gold dragees before serving.

Cupcake Filling and Frosting

1. Scoop out about 2 tsps. of cake from the center of each cooled cupcake, keeping pieces as intact as possible and reserving cake pieces. Spoon desired filling into a piping bag or plastic freezer bag with a small hole cut in the tip or corner and pipe the filling into the centers of cupcakes, then gently replace reserved cake pieces to cover filling.
2. Spoon frosting into a piping bag or ziplock plastic bag, cut a small hole in the tip or corner. Pipe frosting over tops of cupcakes in a swirled mound. Carefully insert candy leaves into frosting mound to create a star shape. Pipe more frosting in centre, if needed and add smaller leaves to create a layered bloom. Press gold dragees into the frosting at the center of the bloom. Dragees should be removed before eating.

Sheet Cake Filling and Frosting

To take the cake to a potluck party, remove the parchment paper and return the cake to the pan, ice and frost just the top, and use the pan to transport and serve the cake. You can buy disposable foil sheet cake pans.

1. If needed, use a long serrated knife to trim domed top off cake. Discard trimmings. Place cake on a cake board or serving plate, cut side down, discard parchment paper.
2. Spread 1/2 cup frosting in a thin layer on top.
3. Spoon 1/2 cup frosting into a piping bag or ziplock plastic bag, cut a 1/2 inch hole in the tip or corner.
4. Pipe a 12 inch tall border of frosting around sheet cake edge.
5. Dollop and spread filling evenly within border. Reserve 1/4 cup frosting to decorate sides of cake, if desired.
6. Pipe some of remaining frosting over the top of filling, smoothing as desired.
7. Pipe three small mounds of frosting on top of frosted cake, about 6 inches apart, to serve as bases for poinsettias.
8. Tuck candy leaves into mounds in a star shape, layering leaves and piping additional frosting on backs of leaves as needed. Pipe a small dot of frosting in center of each poinsettia, arrange dragees in centers. Tuck in fresh bay leaves as desired. Remove dragees and bay leaves before eating.

Tutti-Frutti Refrigerator Cookies

This recipe is a good way to use up candied fruit or cherries left-over from Christmas baking.

It's from Robin Hood Prize Winning Recipes Selected by Rita Martin, printed in Canada, 1947, by Robin Hood Flour Mills Ltd. Recipe format has been changed slightly.

My note: Be careful when measuring lemon extract, too much can taste bitter. If you don't have lemon extract on hand, I'd suggest leaving it out and doubling the vanilla.

Makes 7 dozen cookies

• 1/2 cup soft butter
• 1/2 cup soft shortening
• 2-1/4 cups sifted flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup sliced blanched almonds
• 1/2 cup chopped candied fruit or red and green cherries
• 1/2 tsp lemon extract
• 1/2 tsp almond extract
• 1/2 tsp vanilla
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, well beaten
• cherries or pecan halves (optional) for garnish

1. In a medium bowl, sift together flour, baking powder, soda and salt. Add nuts and fruit, Mix well.
2. Measure butter and shortening into a separate mixing bowl. Cream until fluffy.  Add lemon and almond extracts and vanilla. Gradually add brown and white sugars., mixing until creamy. Add eggs and beat well.
3. Gradually add dry ingredients, combining thoroughly.
4. Chill dough in bowl 1/2 to 1 hour.
5. Shape chilled dough into rolls 2" in diameter. Wrap in waxed paper and chill overnight or at least 8 hours in refrigerator.
6. Using a sharp knife, cut the dough into 1/8 inch slices.
7. Arrange on ungreased cookie sheet, leaving space between cookies to allow for spreading
8. Cookies can be garnished with cherries or pecan halves before baking (optional).
9. Bake in preheated 375 degree F (moderately hot) oven for 8 to 10 minutes.
10. Remove cookies from pan and place them on a wire cake rack to cool.

Icebox Cookies

When my mom was little, ice was delivered to your house by the iceman. The ice was transported in a horse-drawn wagon. The huge block of ice in the back of the wagon was covered with straw to insulate it from the sun. The iceman would stop the horse in front of your house and get out to chip a chunk of ice off the block to fit your icebox. In the heat of summer, children would chase the wagon hoping to catch an ice chip. A cookie dough like this would be placed in your wooden icebox for awhile, today you chill it in the fridge.

Cherry Icebox Cookies

This adaptation by Southern Living magazine uses a modern stand mixer.

• 1 cup unsalted butter, softened
• 1 cup white granulated sugar
• 1 large egg, at room temperature
• 1 tsp. vanilla extract
• 1/4 tsp. almond extract
• 2-2/3 cups all-purpose flour, plus more for surface
• 1/2 tsp kosher salt
• 3/4 cup red and green candied cherries, patted dry and roughly chopped
• red and green sanding sugars

1. In a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3 minutes.
2. Add egg, vanilla and almond extract and beat on medium speed until just combined, 15-30 seconds.
3. In a separate medium bowl, whisk together flour and salt.
4. With mixer speed on low, add flour  mixture in 3 additions, beating until just combined, 1-2 minutes.
5. Add cherries and beat on low speed just until evenly distributed, about 15 seconds.
6. Divide dough in half on a lightly floured surface. Shape each half into a 12-inch log about 1-1/2 inches in diameter. Wrap each log in plastic wrap.
7. Chill in freezer a minimum of 2 hours or up to 24 hours.
8. Preheat oven to 375 degrees F.
9. Place red and green sanding sugars in 2 separate large shallow dishes.
10. Unwrap 1 dough log and let stand at room temperature  20 minutes or until slightly softened.
11. Roll log in red sanding sugar to adhere.
12. Cut log crosswise into 3/8 inch thick slices. Place slices on parchment paper-lined baking sheets at least 1-1/2 inches apart.
13. Bake in preheated oven, 1 baking sheet at a time, until centres are just slightly soft, 10 to 12 minutes.
14. Let cool on baking sheets 5 minutes then transfer cookies to wire racks and cool completely, about 30 minutes.
15. Repeat steps 10 through 14 with remaining dough and green sanding sugar.
16. Store baked cookies in a sealed container at room temperature up to 5 days.

Chocolate Refrigerator Cookies

Makes about 7 dozen cookies. This recipe is easily halved to make 1 roll of refrigerator cookies.

• 1 cup softened butter OR 1/2 cup butter + 1/2 cup shortening, softened
• 2-1/4 cups sifted all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup finely chopped walnuts (optional)
• 1 tsp pure vanilla extract
• 1/2 cup brown sugar
• 1/2 cup granulated white sugar
• 2 large eggs, well-beaten
• 9 Tbsp cocoa powder plus 3 Tbsp melted butter OR 3 oz. unsweetened chocolate, melted
• about 48 milk or semi-sweet chocolate chips  OR glazed cherry halves OR nut halves for garnish (optional)

1. In a medium bowl, sift together flour, baking powder, baking soda and salt. Stir in nuts if desired.
2. In bowl of electric mixer, cream butter (or butter and shortening) until fluffy.
3. Mix in vanilla.
4. Gradually add brown and white sugars, mixing until creamy.
5. Add beaten eggs and mix in well.
6. In small microwavable bowl, melt butter in microwave. Stir cocoa powder into butter until smooth.
7. Add chocolate mixture to cookie batter while mixing.
8. When chocolate is combined, gradually add flour mixture, combining thoroughly.
9. Chill dough 1/2 to 1 hour.
10. Shape chilled dough into rolls 2 inches in diameter and wrap in parchment paper.
11. Chill wrapped dough rolls overnight or at least 8 hours in refrigerator.
12. Using a sharp knife, cut cold dough into 1/8 inch slices.
13. Arrange cookie slices on ungreased baking sheet, leaving space between cookies to allow for spreading.
14. If garnishing with glazed cherry or nut halves (optional), press a pieces onto centre of each cookie before baking.
15. Bake in preheated 375 degree F (moderately hot) oven, 8-10 minutes.
16. Remove pan from oven and quickly place 1 chocolate chip in centre of each cookie (optional)
17. Remove cookies from pan with a flat spatula and place on a wire rack to cool.

Jamie Oliver's White Bread and Onion Baguettes

 This recipe is slightly adapted from Jamie Oliver's, clipped from the October 2002 issue of Style at Home magazine.

Basic Bread

• 2 lb. (1 kg) bread flour (about 7-8 cups) plus extra for dusting
• 2-1/2 cups (625 mL) tepid water
• 1 oz (30g) fresh cake yeast OR 2-1/4 tsp. instant dry yeast
• 2 Tbsp (25 ml) sugar
• 2 level Tbsp (25 mL) salt

1. Pile the flour onto a clean surface and make a large well in the centre.
2. Pour half the water into the well, then add your yeast, sugar and salt and stir with a fork.
3. Bring in the flour from the inside of the well, not breaking the walls, so the water doesn't leak out. Continue to bring the flour into the centre until the dough has a porridge-like consistency, then add the remaining water.
4. Continue to mix with the fork until it is porridge-like again, then bring in all the flour to make the mix less sticky.
5. Flour your hands and pat and push the dough together with all the remaining flour. Adjust the amount of flour depending on the type you are using.)
6. Knead 4-5 minutes. (Push, fold, slap and roll the dough around until it is silky and elastic.)
7. Flour the top of the dough and put it in a bowl, covered with plastic wrap.
8. Let rise 30 minutes or until doubled in size, in a warm, moist place free from drafts.
9. When dough has doubled, punch it down to knock out the air. Now shape or flavour it as required - folded, filled, tray-baked.
10. Leave shaped dough to rise a second time for 30 minutes to an hour until doubled in size once more. (The second rise is most important, as the air will give it the light, soft texture of fresh bread.)
11. Gently place bread dough onto a flour-dusted baking tray and into a pre-heated oven and gently close the door, so the bread doesn't lose air and flatten.
12. Bake in preheated 350 degree F oven until done. Tap the bottom. If bread sounds hollow it's done, if not, put it back int he oven a little longer.
13. Remove bread from oven and place on a rack to cool at least 30 minutes before slicing.
14. Leftover baked bread may be frozen.

Onion Baguettes

• 1 recipe Basic Bread dough (above)
• olive oil
• 2 cloves garlic, peeled and sliced
• 1 handful fresh thyme, washed and leaves picked
• 3 white onions, finely sliced
• sea salt and freshly ground pepper
• splash of white wine vinegar

1. Mix the basic bread dough and leave for the first rise (step 8).
2. Put 4 glugs of olive oil into a pot over medium heat. Add sliced garlic and thyme.
3. Add onions, cover and cook 4-5 minutes until moisture comes out of the onions.
4. Remove pot lid and slowly cook away the liquid for a minute until onions are translucent but not browned. Season to taste with salt and pepper and add a small splash of vinegar. Remove from heat and set aside.
5. Once dough has doubled in size (completed the first rise) divide dough into 4-5 pieces, dust with flour, and roll into baguette shapes.
6. Move baguettes into to a flour-dusted baking tray.
7. Rub cooked onion mixture over the top of each baguette.
8. Let rise again until doubled in size.
9. Bake in preheated 350 degree F oven  until bread is crisp and lightly golden. Don't worry if onions blacken a bit.
10. Serve warm with dinner or a bowl of soup.

Potpourri

 I tucked bags of dried lavender (from Ikea) into my lingerie drawers when I recently re-organized them, and thought (as I usually do) that I should make them myself (but I never have.) In a box of magazine clippings, I found this recipe, credited to Margot Hutchinson, owner of L'Herbier de Provence in Toronto.

When dreaming of your summer garden during the winter, plan to include some of these flowers and herbs and next year, pick them as they come into bloom, to hang and dry for potpourri sachets.

To yield the dried amounts called for, start with 1-1/2 to 2 times as much fresh.

As you dry the flowers after they come into season, you can add them to your jar of mixture as well as a few more drops of mint or orange oil.

Makes 3 cups

• 1/2 cup dried lemon grass or white flowers (chamomile, carnation, elder flower, geranium, rose)
• 1/2 cup dried rosebuds and petals
• 1/2 cup dried yellow flowers (chrysanthemum, marigold)
• 1/2 cup dried mint leaves
• 1/2 cup dried orange flowers (zinnia, marigold chrysanthemum)
• 1/4 cup dried purple flowers (pansy, oregano flower, violet)
• 1/4 cup dried lemon verbena or lemon balm leaves
• 5 drops mint oil
• 5 drops orange oil
• 1 Tbsp powdered orris root

1. In a large container with tight-fitting lid, mix ingredients.
2. Cover and store in a cool dark place at least 2 weeks, stirring occasionally.
3. Transfer spoonfuls of dried potpourri to squares of cheesecloth, cotton muslin or thin cotton and tie into sachets with ribbon. Sew them shut with fine stitches if you don't want anything spilling into drawers. Or spoon potpourri into small gift jars, or set fragrant dried herbs with a few drops of oil out on a dish.

Variations

More herbal: Use dried leaves and flowers of scented geranium, bergamot, pennyroyal, rosemary, southernwood, sweet marjoram.

More spice: Add broken cinnamon sticks, cloves, allspice, anise seed or cardamon seed.

Crackers

Whole Wheat Crackers

•  2-1/2 cups whole wheat flour
• 3 Tbsp sesame seeds
• 1 Tbsp poppy seeds
• 2 tsp white granulated sugar
• 1/4 tsp salt or onion salt
• 1/3 cup cold unsalted butter, cut into cubes
• 1/2 cup cold water
• 1 large egg
• 1 Tbsp water
• 1 tsp coarse or flaky salt

1. Whisk flour with 2 Tbsp sesame seeds, poppy seeds,sugar and salt in large bowl.
2. Work butter into the flour with your fingers to make a crumbly mixture.
3. Gradually add water, just enough until dough starts to form a ball.
4. Add additional water, 1 Tbsp at a time, if needed.
5. Divide dough into 4 portions and shape into logs.
6. Wrap in plastic wrap and refrigerate at least 1 hour.
7. Preheat oven to 425F.
8. On a lightly floured surface, roll 1 log of dough into a 6 x 16 inch rectangle. Cut that into 6 rectangles or triangles. Continue rolling logs until all are done.
9. Arrange crackers on a cookie sheet and prick all over with a fork.
10. Beat the egg lightly with water, then lightly brush over each cracker.
11. Sprinkle with some of remaining sesame seeds and with coarse salt.
12. Bake on baking sheet in centre of oven, 6 minutes, then flip crackers and bake 6-7 minutes more.
13. Repeat with remaining dough.

Suggested cracker toppings: goat cheese and fresh figs or fig jam, warmed olives and honey, sliced cheese.

Cheese-Bacon Crispies

A recipe from Southern Living magazine, 1984.

• 1/2 cup softened unsalted butter
• 2 cups shredded sharp Cheddar cheese
• 1/4 tsp salt
• 1/4 tsp dry mustard
• 1 tsp Worcestershire sauce
• 3 drops hot sauce
• 1-1/4 cups all-purpose flour
• 1 cup cooked, crumbled bacon

1. In a large bowl, combine butter, cheese, salt, mustard, Worcestershire sauce, and hot sauce.Mix well.
2. Stir in flour and bacon.
3. Shape dough into two 1-1/2 inch diameter rolls.
4. Wrap each roll in plastic wrap, chill 8 hours.
5. Preheat oven to 375 degrees F.
6. Unwrap rolls, cut into 1/4 inch thick slices.
7. Place slices on lightly greased baking sheets.
8. Bake 10-13 minutes at 375 or until lightly browned.
9. Remove from oven and cool on pans 5 minutes then remove crispies to a wire rack and let cool completely, about 15 minutes.