BRAISED BEEF (From the National Post)

- 2 tbsp (30 mL) extra virgin olive oil
- 4 lb (2 kg) boneless blade steaks, cut about 1ý-inch (4 cm) thick, cut in quarters
- 8 carrots, peeled and whole
- 4 small onions, peeled and cut in half
- 4 red beets, peeled and cut in half
- 2 tbsp (30 mL) all-purpose flour
- 2 cups (500 mL) dry red wine
- 2 cups (500 mL) beef stock
- 1 tsp (5 mL) kosher salt
- ütsp (1 mL) pepper
- 1 tbsp (15 mL) fresh thyme leaves
- 1 bay leaf
- 2 tbsp (30 mL) chopped fresh parsley, optional

1. Heat oil in a large heavy casserole. Pat meat dry and add to hot pan in small batches. Brown well. As the batches are finished, remove and reserve.

2. Add carrots, onions and beets to the pan. Brown lightly. Remove vegetables from pan. There should be about 2 tbsp (25 mL) fat in pan. Add flour to pan and cook 3 to 4 minutes, stirring until browned. Stir in tomato paste.

3. Add wine. Bring to a boil, scraping up any solidified juices on the bottom of the pan. Add stock and bring to a boil. Return beef and vegetables to pan. Add salt, pepper, thyme and bay leaf. Bring to a simmer on top of the stove.

Cover meat directly with parchment paper and then the lid. Place in a preheated 350F oven for 2 to 3 hours or until very tender.

4. Remove meat and vegetables to a platter. Strain juices. Skim off any fat and if necessary, return liquid to pot and cook on medium-high, uncovered, until reduced and thicker. Pour over meat and vegetables. Sprinkle with chopped parsley. Makes 6 to 8 servings

Avon Sugar Cookies
Mix together
1 cup soft butter
1 1/2 cup powdered sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
Mix together and blend
2 1/2 cup flour
1 teaspoon baking soda
Mix into the butter mixture
Chill two to three hours
Roll on lightly floured surface 1/4 inch thick
Cut into desired shapes
Place on parchment lined baking sheets or lightly greased sheets
Preheat oven to 375 and bake 7 to 8 minutes.

This is the recipe my daughter and I use when we make cut out cookies.

Sue

I've been wanting to make butter tarts since reading about them when Canada had Thanksgiving last month. Does this recipe sound like the cookies would taste about the same as making them in individual tarts? The squares would be so much easier, but not if the flavor is off.

Butter Tart Squares
(The Fig Tree blog adapted from Canadian Living magazine)

1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
1/2 cup (125 mL) salted butter
2 tbsp (25 mL) salted butter, melted
2 eggs, lightly beaten
1 cup (250 mL) packed brown sugar
2 tbsp (25 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) vanilla
1 pinch salt
1 cup (250 mL) raisins
1/2 cup (125 mL) chopped walnuts

Preparation

1. In bowl, mix flour with sugar; using pastry blender, cut in butter until crumbly. Press into 9-inch (2.5 L) square metal cake pan; bake in 350ðF (180ðC) oven for 15 minutes.

NOTE: I used a food processed and pulsed the ingredients together until they mixture was crumbly. The mixture looked very crumbly and like it would not meld together in the oven. Do not worry! It all comes together in the end!

2. Filling: In bowl, mix butter with eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and walnuts; pour over base.

3. Bake in 350ðF (180ðC) oven until top springs back when touched lightly, 20 to 25 minutes. Let cool in pan on rack. Cut into squares.

NOTE: I found that the crust was still quite crumbly even after I let the butter square tart sit & cool off on the counter. It was a bit difficult to cut. I suggest placing the pan in the fridge for an hour to set the crust completely. After I chilled the butter tart square, it was extremely easy to cut into perfect bite sized pieces.

NOTE: I used unsalted butter instead of salted butter. I have to say, salted butter would have added a bit more flavour to the crust itself. I would recommend using the salted butter.

SOFT AND CHEWY PEANUT BUTTER COOKIES

Ingredients :
2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 c. brown sugar, firmly packed
1 1/4 c. white sugar
1 c. butter, softened
3 lg. eggs
1 c. creamy peanut butter
2 tsp. vanilla

Preparation:

Preheat oven to 300 degrees.

In a medium bowl, combine flour, soda and salt.

Mix well and set aside.

In large bowl, blend sugars using an electric mixer.

Add butter to form a grainy paste.

Add eggs, peanut butter and vanilla.

Beat at medium speed until light and fluffy.

Add flour mixture and mix at low speed until just mixed.

Drop by rounded tablespoons onto an ungreased cookie sheet.

With a wet fork (be sure to dip fork in water after each cookie, as dough is sticky), gently press a criss-cross pattern on top of cookie.

Bake 9 to 12 minutes. Transfer immediately to a cool surface.

Butter Tart squares are very similar in flavor to the tarts, but they are not as gooey.

Used to make this for school Christmas party. Always came home with empty container.

Cranberry crunch

3 cups fresh or frozen cranberries
1 3/4 cup sugar, divided
1/2 cup chopped pecans
2 eggs
1/2 cup butter, melted
1 cup all purpose flour
whipped cream or vanilla ice cream

Directions:

Place the cranberries in a greased 8 inch square baking dish. Sprinkle with 3/4 cup sugar and pecans.

In a mixing bowl, beat eggs, butter, flour and remaining sugar until smooth. Spread over cranberry mixture.

Bake at 325degrees F for 1 hour or until a toothpick inserted near the center comes out clean.

Butter tart squares are awesome and that recipe sounds perfect.

for the cranberry lovers something a little different, plus a good diabetic recipe. From diabetes self management

Cranberry rice pudding

Preparation time: approximately 50 minutes

6 cups plus 1/4 cup skim milk
1 cup uncooked long-grain white rice
1/2 cup sweetened dried cranberries (may substitute raisins)
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoons vanilla extract
1/2 cup Splenda artificial sweetener
3 tablespoons cornstarch

In a large pan, warm 6 cups skim milk over medium heat. Stir in rice, cranberries, salt, cinnamon, and nutmeg, and bring to a simmer, periodically stirring all the way to the bottom to prevent sticking. Simmer uncovered for about 15 minutes, or until rice is tender, stirring well periodically. Stir in vanilla extract and sweetener. In a small bowl, combine cornstarch and remaining 1/4 cup milk; stir until cornstarch is dissolved. Pour immediately into the rice mixture and stir constantly until thickened but not hard to stir. The pudding will thicken further as it cools. If desired, thin leftovers with water or milk when reheating.

Yield: 6 cups
Serving size: 1/2 cup
Nutrition Facts

Per Serving:
Calories: 131
Carbohydrate: 27 g
Protein: 5 g
Fat: Saturated fat: Sodium: 115 mg
Fiber: Exchanges per serving: 1 1/2 starch, 1/2 skim milk
Carbohydrate choices: 2

Thanks you two. I will definitely make them now.

When you get them done, I'll send you my address!!

Layered Salad

1/2 head of lettuce torn into bite size pieces
2 green peppers finely chopped
1 bunch of green onion, chopped
stalk celery, chopped
1 small bag green peas (frozen)
1 cup of mayonnaise (spread over peas)
8 slices of cooked bacon, crumbled
2 teaspoons sugar (sprinkled over)
1 layer of grated sharp cheddar cheese

Cover and refrigerate for at least 8 hours before serving.