Also known as French meat pie, this is a favorite in Maine from our friends in Canada. This is from the Canadian cookery section of volume 2, and it’s pretty simple. I used a butter-based pie crust, which turned out very flaky and almost like puff pastry as you can see from the photo.
Happy February! This month we start volume 2. So many good things in this volume! Bread, casseroles, and Canadian cookery!
To start us off – Cherry Danish. This is a recipe out of the Bread Cook Book section. In there, it’s the recipe for Apple Danish. But I wanted to make cherry, so here you go. By the way, in the “olden days” we used to celebrate President George Washington’s birthday in February (now, it’s just called Presidents’ Day). Because of the old story about him chopping down the cherry tree (and being unable to lie – go President Washington!), cherry pie and other cherry dishes were associated with the holiday. I can make it sound like that’s the reason – but really, I just wanted cherry.
So I have been wanting to make homemade Danish pastries for how long? Years. And years. I finally did it – and should have done it years ago. They are amazing, and I have mastered a whole new baking technique. By the way, I substituted whole wheat flour for about a third of the flour, and it didn’t hurt them at all. And now they’re whole grain and healthy, right? Well, at least less bad.
This is a two-day project, but I definitely recommend it! It seems especially well suited to winter when you might find yourself inside a lot anyway.
OK, technically this is recipe 5 – bonus! This is a paprika and sour cream sauce for chicken, served over egg noodles. Yummy, warming and comforting for winter. Say goodbye to January – Volume 2 starts tomorrow!
OK, this is the BEST STUFF EVER! This recipe is part of the American Cooking section, from the Great State of Maine. A simple recipe of bread cubes, butter, blueberries, lemon juice, and brown sugar. Amazing result.
Here’s a warming dish for a cold winter. Acorn squash stuffed with a simple mixture of bread crumbs, sausage, onion, salt and pepper. Squash seeds went out to feed the local squirrels (if they’ll eat them – I’m guessing yes) and extra bread crumbs went to the birds. For some reason we still have robins around, despite the -30F temps lately! Anyway – the Encyclopedia recommends (and the recipe directs) to steam the squash for about 40 minutes. I did 35, and I think they still came out a bit soft to handle for the second round of stuffing them. You can see the breakage on them in the photo. I would recommend maybe 20 minutes for the first round of steaming, then check and make sure they’re getting a little tender but not starting to fall apart. After stuffing you’re going to bake them another 30 minutes, so you don’t want them totally cooked before stuffing. Enjoy!
How many recipes do I have for banana bread? Lots! But this one uses 3 bananas, and as those of you with old bananas know, the key to a banana bread recipe is how many bananas you have to use up. I cut the sugar by a third, as I generally do in all my sweet bread recipes. Yum – I think banana bread is really the main reason I buy bananas. And yes, this has nuts in it too. But you can certainly omit those if you have an allergy.
These delightful pastries use a dough primarily made of butter and cream cheese, very minimally held together with some flour. The filling is apricot preserves. As usual, I mixed it up and used red currant jelly on some of them. For nuts, I did almonds. I’m going to call these triple-threat crescents – gluten, dairy, and nuts all in one! For those who can eat them, though – they are amazing!!! Definitely something you can take to potluck or church socials (with appropriate warning signage).