Tuesday, July 14, 2015


2 cups (500 mL) alfalfa sprouts
2 celery stalks
1/2 cup (125 mL) raisins
1/4 lb (110 g) cherry tomatoes, halved
4 carrots, peeled and cut into matchsticks
1 cup (250 mL) corn kernels

Spread alfalfa sprouts over a large serving plate. Cut celery into 2 inch (5 cm) lengths and arrange attractively on the alfalfa with the remaining ingredients.

Serves 6

Wednesday, June 17, 2015


2 lbs (1 kg) thick honey
1 cup (250 mL) water
5 cups (1.25 L) rye flour
3 1/2 cups (875 mL) whole-wheat flour
1 cup (250 mL) chopped mixed candied peel
1 tsp (5 mL) ground ginger
1 tsp (5 mL) cinnamon
1/2 tsp. (2.5 mL) nutmeg
1 tsp (5 mL) baking soda


2 egg whites
3 cups (750 mL) icing sugar
1 tbsp (15 mL) lemon juice


glace cherries
blanched almonds
plastic toy trees and figurines

Bring honey and water to boil in a saucepan, stirring continuously. Leave to cool.

Sift flours and mixed peel, spices and baking soda. Make well in center and add honey mixture. Blend mixture into a soft dough. Refrigerate dough wrapped in plastic wrap overnight. 

Divide dough into 6 equal portions. If a dough is too stiff sent it in a warm place for 15 minutes until easy to handle.

To make roof, roll out two portions to 1/4 inch (0.5 cm) thickness and 8 inches (20 cm) square. Set aside on lightly greased baking sheet and prick with a fork.

To make walls, use 3 portions of doughand roll into sausage shapes about 1/2 inch (1 cm) in diameter.

The 4 walls require a total of:

28 logs 8 inches (20 cm) long
4 logs 7 1/2 inches (19 cm) long
2 logs 6 1/2 inches (17 cm) long
2 logs 5 1/2 inches (14 cm) long
2 logs 5 inch (12.5 cm) long
2 logs 4 inches (10 cm) long

To make each end wall, place on lightly greased baking sheet side by side:

7x8 inch (20 cm) log

1x7 1/2 inch (19 cm) log
1x6 1/2 inch (17 cm) log
1x5 1/2 inch (14 cm) log
1x5 inch (12.5 cm) log
1x4 inch (10 cm) log

To make remaining 2 walls, place on a greased baking sheet side by side:

7x8 inch (20 cm) logs

1x71/2 inch (19 cm) log

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Bake roof 12-18 minutes then cool on cake rack. Leaving a tiny 1/8 inch (2 mm) gap between each log, bake each wall 12-18 minutes. During baking, the gaps will close to form the wall. Allow to cool on rack. 

From 1 wall to cut out:

1 door 1x2 1/2 inches (2.5x6.5 cm)

1 window 1 1/2x1 inches (4x2.5 cm)

With remaining dough, make:

4 logs 1 inch (2.5 cm) long and 1/4 inch (1 cm thick)

On baking tray place 2 logs next to each other and 2 logs on top to make double layer- this forms the chimney.

Knead remaining uncooked dough. Roll into flat 1/4 inch (0.5 cm) thick square 9x9 inch (22x22 cm). This will form the base of the house. Prick with fork. Place on a tray with chimney logs and bake 12-18 minutes. Cool on cake rack.

Whisk egg whites and fold in icing sugar to form a smooth paste. Add lemon juice.

Place house base on a bread- board. Using icing, join 4 walls together at corners on top of base. Allow to dry completely at each stage of construction. Join roof to house with icing. 

Thin 4 tbsp (60 mL) of icing with few drops of water. Gently drizzle icing over roof to resemble snow. Attach chimney to a roof.

Divide window cut-out in half. Place each half on either side of window to resemble shutters and attach with icing. Decorate house and garden with icing, cherries, nuts, candies and figurines.

Allow to set completely.

1 Make 2 walls and 2 end walls
2 Join walls
3 Join roof to house with icing
4 Drizzle icing over roof to make snow

Copyright 2015 by shanesblogspot.com

Tuesday, June 16, 2015


3 tbsp (35 mL) cornstarch
2/3 cup (165 mL) low-fat milk
1 tbsp (15 mL) prepared mustard
1 tbsp (15 mL) margarine
1 egg, beaten
3 tbsp (45 mL) vinegar
1/3 cup (85 mL) polyunsaturated oil
salt (optional)
freshly ground pepper, to taste

Mix cornstarch with a little milk. Heat remaining milk to simmering. Add cornstarch mixture, stir well and simmer until thickened. Remove from heat and stir in mustard and margarine. Beat in egg, then gradually add vinegar and oil. Return mixture to pan and  heat gently until thick, stirring constantly. Do not allow to boil. Allow dressing to cool. Add seasonings. Use as directed.

Mix approximately 1 1/4 cups (310 mL)

Copyright 2015 by shanesbuffet.blogspot.com


20 cups (5L) popcorn
1 1/2 cup (375 mL) molasses
1/4 cup (60 mL) water
1/2 cup (125 mL) sugar
1 tbsp (15 mL) vinegar
1/2 tsp (2.5 mL) salt
1/3 cup (85 mL) butter
1 tbsp (15 mL) vanilla

1 cup (250 mL) shredded coconut
1 cup (250 mL) raisins
1 cup (250 mL) salted peanuts
1 cup (250 mL) puffed wheat

Put the popcorn in a very large, warm bowl. Stir in any optional additions at this point.

In a saucepan combine molasses, water, sugar, vinegar and salt. Cook over medium heat, stirring occasionally, until mixture heats to 275 degrees Fahrenheit (135 degrees Celsius) on a candy thermometer or a small amount dropped into ice water separates into hard but not brittle threads.

Remove from the heat and add 1/3 cup (85 mL) butter and vanilla. Gradually pour hot syrup into the center of the popped corn. Quickly stir corn and syrup to coat.

With buttered hands, gather and press corn into firm balls. Push wooden skewer into ball. Allow to cool. Wrap each ball in a square piece of cellophane, drawing the paper around the ball and twisting on top.

Makes 15

Copyright 2015 by shanesbuffet.blogspot.com


6 hard-boiled eggs
7 oz (200 g) can tuna, drained
1/2 cup (125 mL) finely chopped celery
1/4 cup (60 mL) mayonnaise
pepper, to taste
1/4 (1 mL) dry mustard
3 slices toasted bread
finely chopped parsley, to garnish

Peel and halve eggs lengthwise. Remove yolks from whites and mash yolks finely. Combine mashed yolks with tuna, celery, mayonnaise, pepper, and mustard and pile into egg white halves. Cut crusts off bread. Cut each piece of toast into 4 triangles. Insert one triangle on top of each stuffed egg boat to resemble a sail. Garnish with chopped parsley. Refrigerate until serving time.

Makes 12

Copyright 2015 by shanesbuffet.blogspot.com


16-18 crepes

1 1/2 tbsp (20 mL) butter
6 mushrooms, sliced
3 tbsp (45 mL) finely chopped onion
3 tbsp (225 g) canned crabmeat, drained
1 1/2 tbsp (20 mL) extra butter
1/3 cup (85 mL) all-purpose flour
1/2 tsp (2.5 mL) rosemary
salt nd pepper, to taste
1 1/2 cups (375 mL) chicken stock
1 1/2 cups (375 mL) sour cream
1 tbsp (15 mL) chopped parsley
1 cup (250 mL) grated Swiss cheese
paprika, to taste
parsley, to garnish

To prepare filling, melt butter in a frying pan. Add mushrooms and onion and fry 3 minutes. Add crabmeat, remove pan from heat.

Melt extra butter in another saucepan. Add flour, rosemary, salt and pepper and cook, stirring constantly, for 3 minutes. Gradually stir chicken stock, bring to a boil and cook for 3 minutes. Add sour cream, parsley and 1/2 cup (125 mL) Swiss cheese. Fold in crab mixture and stir until heated through.

Allow to cool slightly. Place 1/4 cup (60 mL) filling along center of each crepe and roll up. Arrange fold side down in a single layer in a baking dish. Top with remaining cheese and sprinkle with paprika. Heat in oven at 350 degrees Fahrenheit (180 degrees Celsius) for 10-15 minutes. Garnish with parsley to serve.

Serves 5-6 

Copyright 2015 by shanesbuffet.blogspot.com

Sunday, June 14, 2015


10 oz (280 g) package frozen ready made puff pastry, thawed
1 egg, beaten
1 tbsp (15 mL) sesame seeds


3/4 lb (340 g) ground pork
1/3 lb (150 g) bacon, chopped
1 onion, chopped
1 tbsp (15 mL) chopped parsley
salt and pepper, to taste
1/4 tsp (1 mL) mixed herbs

Roll out pastry to 10 inch (25 cm) square on a lightly floured surface. Combine filling ingredients and place along the center of pastry. Cut pastry on each side of filling into diagonal strips 1/2 inch (1 cm) wide. Brush with beaten egg.

Place strips from each side alternately over the sausage mixture to form a braid. Place braid into a lightly greased baking sheet, glaze with egg, sprinkle with sesame seeds and bake it at 400 degrees Fahrenheit (200 degrees Celsius) fro 30-40 minutes or until cooked. Serve hot.

Serves 6

Copyright 2015 by shanesbuffet,blogspot.com