Recipe of the Day - Southern Style Sweet Tea

With Spring weather finally here I am inspired to add ice to all my favourite beverages again. Here is a sample recipe from our Southern Fare Cookbook. This is how they make iced tea in the South and it is fabulous! This coming May 12th is our Public Southern/Cajun Class here at TKD and there are spaces still available. To sign up just head to the Schedule and Fees Tab and Register through PayPal.

Ingredients:
3 family-sized black tea bags (or 12 individual tea bags), like Lipton or Tetley
4 cups water, plus more to fill the pitcher
1 cup sugar
Mint or lemon slices, optional to serve

Instructions:

1. Bring 4 cups of water to a boil. Remove from heat.

2. Steep the tea for 5 minutes. Dunk the tea bags a few times in the water to fully hydrate, then leave submerged with the strings hanging over the side of the pot. After 5 minutes, remove the bags and discard.

3. Add the sugar to the tea. Stir until the sugar is completely dissolved. Pour the tea base into the pitcher. If using multiple pitchers, divide the tea evenly between them.

4. Top off the pitchers with water. Add another 3 quarts of water to make a gallon of sweet tea.

5. Refrigerate until very cold. Chill for at least 4 hours or, ideally, overnight. Serve over ice. Add a sprig of mint or a slice of lemon, if desired! The sweet tea will keep refrigerated for about a week.

Recipe of the Day - Fruit Cobbler

Fruit Cobbler

The humble cobbler can be called by various names such as tart, pie, torte, pandowdy, grunt, slump, buckles, crisp, croustade, bird's nest pudding or crow's nest pudding. This simple dessert is based on seasonal fruits and berries, and should you lack fresh you can easily 'cobble' together whatever is at hand. Serve with ice cream for a perfect ending to any meal.

Ingredients:

4 Tbsp butter

3/4 cup all-purpose flour

3/4 cup sugar

1 tsp baking powder

1/4 tsp salt

3/4 cup milk

2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)

1 Tbsp sugar

Instructions:

1. Adjust oven rack to upper-middle position, and heat oven to 350 degrees.

2. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.

3. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tbsp of sugar.

4. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

Custom Gift Certificates Now Available

Why not consider a cooking class as the perfect gift for the special people in your life? All of our classes include hands on learning, instruction by chef Katie Franks, a delicious meal we make together and a recipe book full of fun to take home at the end.


Great as a gift for individuals or groups and especially anyone who loves to cook and eat in good company. Gift Certificates can be purchased online and customized just the way you like.

Cost is $60 per person (no tax). See our Registration Page for easy PayPal payments or send an email to katie_franks@me.com to order. For online orders please leave the name of the recipient and a brief message in the notes section.

Recipe of the Day - Homemade Hot Chocolate Powder

Reposted from 2012... Nothing says Christmas is coming like steaming cups of Hot Chocolate. I grew up on this stuff and so did my husband. This recipe can be adjusted to suit the tastes of those you are serving. We also love using Candy Canes as a stir stick at our house :) makes it pepperminty hot chocolate, yummy... Enjoy!

Mom's Hot Chocolate

10 1/3 Cups Carnation Brand skim milk powder

250 g Original Coffee Mate

750 g Nestle Chocolate Quick Powder

1/2-3/4 cup sifted dutch process cocoa powder

1. Using a whisk or pastry blender, combine all the ingredients in a large bowl until thoroughly mixed.  Store in large airtight container with a 1/3 cup measure or a scoop of the same size.

2. To serve: Boil water, add to 1/3 hot chocolate powder per cup.  Add milk as desired to cool it for little people. Serve with marshmallows, whip cream, baileys or peppermint sticks for stirring. Makes about 12 cups powder.

Note: Makes great gifts! Try wrapping up cello bags of powder with instructions, bagged mallows and candy canes... so cute!

                                                                                                                                                                                                                                                                                                                     

                                                                                                                       









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Recipe of the day - Pub Style Beer Cheese

Here is a very easy recipe for delicious beer cheese (or Pub style cheese). Full of flavour and easy to keep on hand for entertaining. Ideal served at room temperature with pretzels, chips or veggie sticks. Don't worry when the kids love it too, the alcohol content is modest :)

Pub Style Beer Cheese

Ingredients:

16 oz of sharp cheddar cheese, cut into bite size cubes or grated

4 oz cream cheese, room temp & cubed 

1.5 Tablespoon Worcestershire sauce 

2 teaspoons Dijon mustard 

2 small cloves garlic, minced 

1 teaspoon paprika 1/2 -2/3 cups of beer 

Instructions:

1. Place all ingredients, except for the beer in a food processor. Blend until finely chopped. 

2. Slowly pour in beer a little at a time until desired texture is achieved. I started with ½ cup, and added a little more (about 2/3 cups). 

3. Cover and refrigerate for at least an hour. Served with pretzels, crackers or some veggies! The flavour gets better you give it some time so making it ahead is a good plan.

Note: To make it Gluten Free: omit worcestershire and add 1/4 tsp salt

Recipe of the Day - Homemade Mac and Cheese

Ingredients:

2 cups Macaroni noodles, dry

2 Tbsp butter

2 Tbsp flour

2 1/2 cups milk

2 1/2 cups old cheddar cheese, grated

1/8 tsp ground nutmeg

2 Tbsp melted butter

1 cup bread crumbs

1 1/2 cups old cheddar cheese, grated

1/2 tsp salt

5 grinds black pepper

pinch cayenne

Instructions:

1. Cook pasta in plenty of salted boiling water until al dente.  Drain and set aside.

2. Meanwhile, make white sauce (aka bechamel). In a heavy saucepan melt the butter until bubbly but not brown. Add the flour all at once and whisk until it forms a smooth paste.  Begin adding milk slowly, a little at a time whisking all the while gradually increasing to a steady stream until all the milk has been added.  Add nutmeg and season with salt and pepper. 

3. Preheat the oven to 350'F.  Cook sauce over medium heat, stirring around the bottom frequently (to keep sticking and burning to a minimum) until sauce has first boiled, then thickened.  It is done when the sauce is thick enough to heavily coat a spoon.  Remove from heat and stir in first quantity grated cheese. Stir until fully melted.

4. Stir the drained noodles into the cheese sauce and pour into a 9x13 inch glass baking dish or other similar dish.   In another bowl, mix the melted butter with the bread crumbs and remaining cheese and toss to combine. Sprinkle over the noodle mixture as evenly as possible.  Bake uncovered until macaroni and cheese bubbles around the edges and the topping is a nice golden brown colour (about 30-45 minutes).  Remove from the oven and let stand 10 minutes before serving.  Alternatively, skip baking the pasta and freeze until you are ready to serve.  It may take 45 minutes to an hour in the oven if coming straight from the freezer.

Yield: One 9x13 inch pan or enough to feed 4-6 as a meal.

Upcoming Public Class Schedule

We are located in Guelph Ontario

Winter / Spring 2015
February	Date: Wednesday February 4th 6:00-9:00 pm Theme: Pastry Made Perfect - Discover how easy perfect sweet and savoury pastry can be! Where: London House Bed and Breakfast
March FULL!	Date: Thursday March 12th 6:00-9:00 pm Theme: Sushi - Everything you need to know to make authentic 'seasoned rice'. Includes Maki, Sushi, Sashimi, and more. Note: you do not have to eat raw fish at this class, each participant makes their own ingredient selections. Where: London House Bed and Breakfast
April	Date: Thursday April 16th 6:00-9:00 pm Theme: Mexican - This class features a wide variety of dishes from traditional Mexican cuisine including how to make masa tortillas by hand... Where: London House Bed and Breakfast
May	Date: Saturday May 16th 6:00-9:00 pm Theme: SouthEast Asian - Our most poular class, focusing on authentic flavours and techniques Where: London House Bed and Breakfast Thinking Gift Certificate for Mother's Day? Email me at katie_franks@me.com for more details.