Monday, July 14, 2008

Double Good Raisin Bars

I have been making these bars for years. They have a great flavour and texture. I would have to say a bit like date bars. Easy to put together. It is great for lunches.

Double Good Raisin Bars


2 cups raisins
1 can sweetened condensed milk
1 tbsp. grated lemon rind
1 tbsp. lemon juice
1 cup softened butter
1 1/2 cups packed brown sugar
1 1/2 tsp. vanilla
1 1/2 cups flour
1/2 tsp. baking soda
2 1/2 cups large flaked oatmeal


Combine first 4 ingredients in medium sauce pan, cook and stir over medium heat until mixture bubbles. Take off heat and cool.

Cream butter, brown sugar and vanilla until fluffy.

Stir in flour and baking soda. Add oatmeal and blend until crumbly.

Reserve 2 cups of this mixture.

Take remaining crumbly mixture and press into a 9" X 13" baking dish.

Take the raisin mixture and spread over the oat mixture to within 1" of sides of pan.

Then take the reserved 2 cups of crumbly mixture and and crumble of the top.

Put in preheated oven 375F. and bake for 25 to 30 minutes.

Cook on rack. Cut into Bars or squares.

Sunday, July 6, 2008

White Almond Chocolate Strawberry Cannoli

I bought Cannoli tubes a year ago only 3, however. Dan found a recipe on Morsels & Musings Blog for a Strawberry White Chocolate Filling to put in the Cannoli. Then found a Cannoli Recipe on Mario Batali page of the Food Network. If you decide to make the Cannoli yourself it is alot of work, he suggested you buy more than 3 Cannoli tubes likely as many as you wish to make. Because you have to wait for them to cool before you can make more. Needless to say making them was a challenge. He did suggest you buy the Cannoli made and fill them.



2 cups all-purpose flour
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons butter, unsalted
6 tablespoons Marsala

To make the shells: Mix together the dry ingredients and cut in butter with 2 knives. Add the Marsala and shape the dough into a ball. Wrap tightly in plastic wrap and refrigerate. ( you may need to add more Marsala to make the consistency of pie dough)
Heat 2 quarts canola oil in 3 1/2-quart pot to 360 to 375 degrees F.


Remove the dough from the refrigerator and divide into 4 equal pieces. Using a rolling pin, roll 1 piece onto flat surface until it measures 1/16-inch thick. Using a cookie cutter or a sharp knife, cut the dough into 4-inch circles. Using a rolling pin, elongate the circles into ovals.

Wrap the ovals lengthwise around the metal cannoli tubes. Using your fingertips, seal the edges shut with egg whites. Use your fingers to flare the ends open.

Working in small batches, carefully lift the cannoli shells and place them in the hot oil. Fry the shells until golden brown on both sides, about 2 to 3 minutes. Using a slotted spoon or spatula, remove the finished shells to a plate lined with paper towels. Drain on paper towels as they cook. Allow to cool.

When the shells are cool enough to touch, carefully twist the molds away from shells. Shells may be made 1 day in advance and rest unfilled and uncovered. When ready to eat, stuff cannoli with White Chocolate Strawberry Filling that follows, dust with powdered sugar and garnish with fresh strawberries.

NOTE: You may need to add more liquid (use the
Marsala) to this recipe for the dough to come together. It should resemble pie dough.


Is a fortified Wine that can be purchased at the LCBO.


Strawberry & Almond Cannoli
Adapted from: Anna’s very own recipe. Makes 16.
450g ricotta cheese
100g Cream cheese
1 cup strawberries, halved
½ cup icing sugar
½ teaspoon orange rind
1 tablespoon orange juice
1/2 cup white sugar
1/2 cup flaked almonds, toasted and chopped
1/2 cup white chocolate, grated
Strawberry Jam (Dan used his Strawberry Jelly)
16 cannoli shells


Separate one fourth of the strawberries and cut them into small pieces. Reserve.

Heat the remaining strawberries, icing sugar and orange rind with orange juice until the sugar melts and strawberries soften. Cook until syrup thickens a little.

Sieve strawberry mixture into a bowl using a spatula forcing the mixture through leaving most of the pulp and seeds behind.

In a bowl, beat together the ricotta and cream cheese.

Mix in strawberry mixture, toasted almonds, white sugar and white chocolate.

Then fold in strawberry pieces and refrigerate for one hour

Take a knife and put a nice layer of the strawberry jam (Jelly) in the bottom of the cannoli

Place strawberry filling into piping bag or plastic bag, place the piping bag or plastic bag into the centre of the Cannoli in order to get it filled in the centre.

Store in refrigerator.
Makes 16 Cannoli

Pancake on Parade

The Well-Seasoned Cook is hosting a Pancake on Parade Event. When I saw this this morning I just had to join this event.
Want to take a peek at how your neighbors across the hall or across the oceans prepare their pancakes? Between June 8, 2008 and July 6, she is hosting Pancakes on Parade, an event to showcase the fascinating and flavorful things we magicians can conjure with some starch, liquid and heat. Recipes submitted can be as simple or elaborate as you choose, as sweet as the syrup you pour on them or as savory as salsa. All cultures and courses are welcome.

Please post a new recipe or a newly posted one from your archives, linking to this announcement, with the following details to me [thewellseasonedcook AT yahoo DOT com] by July 6:


Name and URL of Your Blog:

Name and URL of Your Recipe Post:

Location: Optional

Photo: Optional

Use of the logo is also optional.

This Oven crespella with Nutella Sauce was really good we enjoyed it.

This is The Best Buttermilk pancakes Ever, we make these all the time. You can add any kind of fruit you like or any syrup you like . We use a cast iron skillet to make them.

Thursday, July 3, 2008

Butter Tart Squares

Butter Tart Squares

1/2 cup butter
1 cup flour
1/3 cup sugar

Blend together and spread evenly into an un-greased 8"X8" square baking pan. Bake at 350F oven for 15 minutes. Remove from Oven and cool slightly.


2 eggs
1 cup brown sugar
2 tbsp. flour
1/2 tbsp. baking powder
1/2 vanilla
pinch salt
1 1/2 cups raisins

Beat eggs, add the rest of the ingredients. Mix Well. Spread the filling mixture over the base and bake at 350F for 25 minutes. Do Not cut until the squares have cooled. Cut into squares or bars.

Tuesday, July 1, 2008

Cup Cake holders for lunches

I receive a cupcake of the week newsletter from Taste of Home. At the bottom of the newsletter there was a question about transporting cupcakes in childrens lunches. I went to the form and read some of them and came across this one and thought it was a great idea. The site is called Cup-A-Cake they have invented a container to transport the cupcake in. Great idea.


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