Hello all! Christmas preparations are underway here. I am busy cooking for the freezer. Yesterday I had Hubby’s help in making a huge pot of Hearty Salmon Chowder from Anne Lindsay’s “Lighthearted Everyday Cooking”. We had some for supper and froze the rest
I made cranberry sauce yesterday, using a long time favourite recipe from “From Old Nova Scotia Kitchens”, modified, of course. Cranberry sauce was one of the items requested for Christmas Day dinner and I am happy to oblige.
Cranberry Sauce (modified)
- 2 cups fresh or frozen cranberries
- 1 1/2 cups sugar
- 1 1/2 cups water
Put this all in a saucepan. Bring to a boil. Simmer for 20 minutes uncovered. Boil hard for 3-5 minutes. Then pour into sterilized cup canning jars. Makes 2-3 cups.
I also made another lemon loaf, just so I could take photos and share the recipe with you, my readers. Well, okay, it was so we could enjoy it too! Here is the slightly modified recipe. The original is from Anne Lindsay’s original “Lighthearted Everyday Cooking”.
Lemon Loaf (modified)
- 3/4 cup sugar
- 1/4 cup butter, unsalted
- 1 egg
- 2 tablespoons plain yogurt
- 1/2 cup milk
- 1 1/2 cup white flour
- 1 teaspoon baking powder
- Rind of one lemon
Prepare pan by lining sides and bottom with tin foil, shiny side up, and lightly greasing with butter. Set aside. Preheat oven to 350 F.
Cream sugar and butter. Add egg and yogurt and mix well. Add milk and mix well. Combine flour and baking powder in a small bowl. Stir into egg mixture. Add grated rind. Pour into a prepared loaf pan. Bake for 1 hour.
Remove from oven. Leave in pan. Let cool 3-5 minutes. Mix juice of one lemon with 1/4 cup sugar. Spoon over top of loaf evenly. Let sit till until lemon juice and sugar soak in a bit. Then lift from pan, peel off tin foil, slice, and serve.
Aside from that this week has been busy with arranging a safe way to acquire Christmas gifts and devising safe ways to give. Tis the season for online e-gift cards folks!
Talk to you all on Monday!