Tuck Shop Cinnamon Buns

Submitted by Roland on Mon, 08/14/2000 - 21:33

While I was in Calgary over the weekend, Kristin's Mom, Peggy, made these delectable cinnamon buns.

Here's how they look when they are done: Peggy's Tuck Shop Cinnamon Buns: Peggy made these delectable Tuck Shop Cinnamon buns for us on the morning of August 12, 2000.

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Sweet Rosy Apricots

Submitted by Barb on Sun, 08/13/2000 - 21:56

At the East Van Farmers' Market yesterday, I picked up some gorgeous, rosy apricots. I'm not so much of a fan of eating fresh apricots, but I love the flavour of cooked ones. With most of the apricots, I made another one of my favourite canning projects: apricot brandy preserves. The cooking process seems to really concentrate the apricot flavour and the colour of this preserve is golden and stunning!! The nice brandy kick is pretty tasty too!

I also baked an Apricot Coffee Cake (see the picture below)

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Apricot Brandy Preserves

Submitted by Barb on Sun, 08/13/2000 - 13:08

6 cups prepared fresh apricots, about 4 lb.
2 large tart apples
2 cups sugar
1/2 cup honey
2 Tbsp. lemon juice
1 cup brandy, optional

Pit and slice apricots. Measure 6 cups.
Peel, core and grate apples.
Combine apricots, apples, sugar, honey and lemon juice in a stainless steel saucepan. Let stand for 20 minutes.
Fill boiling water canner with water. Place 7 clean 250 mL mason jars in canner and sterilise for 10 minutes.

Peach Rum Sauce

Submitted by Barb on Sat, 08/12/2000 - 21:17

I'm planning to do more canning this weekend. Okanagan peaches are at their peak right now, so I'm going to make my very favourite canned goody--peach rum sauce. This sauce captures all the sweetness and fresh flavour of Okanagan peaches. It's great served over pancakes, ice cream or sponge cake

If you don't want to can the sauce, you can make 1/2 the recipe and store it in the refrigerator for up to 1 week.

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Overripe Bananas

Submitted by Barb on Sat, 08/12/2000 - 09:45

So you have a few bananas sitting on your counter that are starting to turn black... Don't throw them out!

Put overripe bananas in a plastic bag (with the peels on), seal well and freeze. Once you have enough bananas for a recipe, defrost the bananas briefly in the microwave or at room temperature until they can be peeled, then mash and use in your recipe.

Steamed Salmon Steaks

Submitted by Barb on Fri, 08/11/2000 - 20:58

My mum, Betty, is a fabulous cook. For dinner the other night, she cooked salmon steaks. She often cooks fish in a somewhat unconventional way...she steams it in the microwave and the results are just as good as the old fashioned way of steaming. Much quicker and less hassle and mess!

Handy tips from Betty: fish cooked in the microwave turns out moist and flaky as long as you add a bit of water, cover the fish, move it around (if you don't have a turntable), and don't overcook.

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Peach Rum Sauce

Submitted by Barb on Fri, 08/11/2000 - 17:53

6 cups prepared peaches, about 10 medium
Grated rind of 1/2 lemon
2 cups light brown sugar
2 cups granulated sugar
3/4 cup rum

Blanch, peel, pit and chop peaches. Measure 6 cups.
Fill boiling water canner with water. Place 7 clean 250 mL mason jars in canner and sterilise for 10 minutes.
Combine peaches, lemon rind, sugar and rum in a large stainless steel saucepan.
Bring to a boil, stirring until sugar is dissolved. Boil gently, stirring occasionally, until thick, about 20 minutes.

Betty's Steamed Salmon Steaks

Submitted by Barb on Fri, 08/11/2000 - 17:37

3 salmon steaks (about 3/4" thick)
1/4 tsp. pepper
1/2 tsp. sugar
2 Tbsp. soy sauce
3 Tbsp. water
1 Tbsp. oil
1 1/2" piece ginger, cut into thin strips
3 green onions, cut into thin strips

Place salmon steaks in a microwave safe dish in a single layer. Sprinkle evenly with pepper and sugar.
Combine soy sauce, water and oil in a small bowl. Pour over salmon.
Sprinkle evenly with ginger.
Cover with plastic wrap and microwave for 3 minutes on full power (high).

Cool Sauces

Submitted by Roland on Thu, 08/10/2000 - 22:14

In yesterday's ViewFromTheHeart, Al posts a link to a site with lots of cool sauces including the six "mother" sauces aka "Basic French Sauces" which he says are like the "musical scales of cooking". Check it out!

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Blast from the past part two: Bodensee restaurants

Submitted by Roland on Wed, 08/09/2000 - 23:47

Found some more nostalgic restaurants while checking out my old web site. Both of the restaurants are in the Bodensee (Lake Constance) region of south west Germany near Friedrichshafen (warning most of the links in this article are in German only!) where I used to live.

If you are ever in the Bodensee, check out the Bahnhof Fischbach (in where else?

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