Wednesday, November 28, 2012
Hot Chocolate & the Adult Hot Chocolate
Optional spices: ground cinnamon, ground nutmeg, allspice
1. Place butter, sugar and spices at the bottom of an Irish Coffee glass or mug
2. Mix well.
3. Pour in rum and hot water. Stir and enjoy.
Yields one drink
Saturday, November 17, 2012
Today is my Q & A day at the TRR Year End Splash Party. Answer my question for your chance to win a copy of my contemporary romantic comedy "Rescue Me". There are prizes to be won at every author's blog, plus a chance at the grand prize - a $100 gift card. The party runs from now until December 15, so come to the TRR blog and play the game to win!
Sunday, November 11, 2012
For this Remembrance Day, I will pay my respects by baking a treat called Anzac Biscuits. These biscuits (don’t ever call them cookies) trace their origins back to World War One when women from Australia and New Zealand wanted to send a treat to husbands and sons serving on the front lines in Europe. They needed a biscuit that could survive the long trip and these little cookies, I mean biscuits, did the job. Here’s the recipe:
250 ml (1 cup) all purpose flour
250 ml (1 cup) large flake oats
250 ml (1 cup) desiccated coconut
250 ml (1 cup) brown sugar, packed
125 ml (1/2 cup) butter
45 ml (3 tbsp.) Lyle’s Golden Syrup
30 ml (2 tbsp) water
Preheat oven to 175 C (350 F). Line rimless baking sheet with parchment paper and set aside. In large bowl, whisk together flour, oats, coconut, and sugar. Set aside. In small saucepan, stir butter, syrup and water over medium-low heat until butter melts. Stir into dry ingredients. Drop by rounded tablespoon onto prepared baking sheet, spacing 5 cm (2 inches) apart. Bake in centre of oven until light golden on bottom., about 15 minutes. Let cool on baking sheet for 2 minutes, then transfer biscuits to wire rack to cool completely. Makes about 2 dozen. Can be stored at room temperature in an airtight container between layers of wax paper.
I got this recipe from the Winnipeg Free Press, where it was adapted from Canadian Living. Writer Allison Gillmor says it’s important to use the Golden Syrup (either Lyle’s or Roger’s), also known as light treacle. In a pinch, she says you can use corn syrup, but you won’t get the "subtle, slightly toasty flavor". She also recommends using parchment paper to keep the cookies from sticking.
You’ll notice that these biscuits use no eggs and no leavening. That’s because recipes such as this were developed during wartime when shortages forced home cooks to develop recipes that didn’t use some basic supplies. Their creativity lives on in these biscuits.
I want to remember those who fought on the front lines and those who served by fighting on the home front.
Lest we forget.
Thursday, November 1, 2012
My post goes live today at 11 am at the LASR blog! In keeping with the Halloween theme, I'm blogging about the Fort Garry Hotel in Winnipeg, Manitoba. The century old hotel has long been reputed to be haunted - especially room 202 - and has made believers of even the most skeptical. I will award one random commenter on my post an e-copy of my latest novella, "Home Fires". I'd love to hear if you believe in ghosts, so comment - if you dare!