Author Archives: Chatty Kathy

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About Chatty Kathy

Living in the beautiful Okanagan Valley in BC, we have an abundance of fresh food to cook with, and believe me, I do! We have 5 daughters, 3 grand daughters, and lots of honorary daughters ...I love cooking for family and friends and they all keep me busy in the kitchen. Here is hoping that this blog will allow my entire family to access those recipes they ask for, and maybe even enjoy a few travel photos!

Boston Cream Pie

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Boston Cream Pie

This Boston Cream Pie is much easier to make than many desserts, and will quickly be a family favourite.

Boston Cream with fruit

Look what I did here.  Topped with fruit instead of chocolate.  Make a slurry out of juice and cornstarch, cook over medium heat until thickened, and spread that lightly on top of the cake just enough to set the fruit onto, then cover the top of the fruit with what’s left.  So light tasting, and even though it isn’t spring here yet, this made me feel like it’s on the way!

CAKE

Preheat oven to 350                       

  • 1 cup flour
  • 3/4 cup white sugar
  • 1/4 tsp salt
  • 1/3 cup milk
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 6 tbsp butter
  • 1 1/2 tsp vanilla
  • 2 eggs

(I have listed these ingredients in random order to show you just how simple this cake is – throw everything in a bowl and mix!)  It will quickly become your “go to” cake any time you need a simple white cake. If you really feel the need to get technical, mix the butter, eggs and vanilla together until light and fluffy, then add the rest.

Mix well with hand beater at low speed until mixed, then high speed for 2 minutes.  Pour into greased and floured 9″ round cake pan.

Bake at 350 for 25 minutes, check with cake tester.  Cake should be just baked enough to be pulling away slightly from the sides of the baking pan, and tester should come out clean.  Let rest for 10 minutes then remove from pan and cool completely on wire rack.

CREAMY CUSTARD FILLING 

  • 2 cups milk
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 2 egg yolks
  • 3 tbsp cornstarch

In heavy saucepan, whisk all ingredients until incorporated very well then cook over medium-low heat until mixture thickens and boils, about 20 minutes.  Boil 1 minute stirring frequently.  Remove from heat and stir in 1 tsp vanilla.

I have also done this part in the microwave – stir every 2 minutes until mixture has thickened well.  Make sure you use a large bowl as the mixture will raise and lower several times while it cooks.

Cover right on the surface of the pudding with saran until cool, but not set, about 30 minutes.

CHOCOLATE ICING

  • 2 squares semisweet chocolate
  • 1 tbsp butter or margarine
  • 1/2 cup icing sugar
  • 2-3 tbsp milk

In heavy saucepan over low heat, melt chocolate and butter.  Remove saucepan from heat.  With wire whisk beat in 1/2 cup icing sugar and 2-3 tbsp milk until smooth and easy spreading consistency.

ASSEMBLY

With serrated knife, cut cake horizontally in half to form 2 equal layers.  Place 1 cake layer on cake platter, spread evenly with the cooled custard.  Top with 2nd cake layer, pressing down gently but firmly.  Cover top of cake with chocolate icing.  Try to spread chocolate cover to the edges so it drips down over the sides.  Refrigerate until serving time.

This cake is so versatile.  If you have a large crowd, double the recipe and make it 4 layers high!  So impressive looking – for extra flair, save some of the custard and spread it around the outside of the cake, then press in sliced toasted almonds.  You can also make one cake with chocolate  (add 1/4 cup cocoa powder to cake batter or use your own favorite chocolate cake) and add your toasted almonds to the top.

Creamy Raspberry Cheesecake

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CRUST

1 1/2 cups crushed graham cracker crumbs

4 tbsp butter or margarine – melted

4 tbsp sugar

1/2 tsp cinnamon

Preheat oven to 350.  To prepare cheesecake, mix crumbs, melted butter, sugar and cinnamon together.  Press evenly and firmly over bottom of an 8 1/2 – 9″ springform pan.  Bake until lightly browned (8 – 10 minutes).  Set aside to cool

CHEESECAKE

16 ounces cream cheese (softened)

1/2 – 3/4 cup sugar (to your taste)

1 tsp vanilla

1 tsp grated lemon rind

3 eggs

1 cup sour cream

Beat cream cheese until fluffy.  Gradually beat in sugar, then beat in vanilla andlemon rind.  Add eggs, one at a time, beating well after each addition.  Blend in sour cream.  Pour mixture into cooled crust.

The best way to cook the cheesecake is in a bain marie.  Fancy expression for a water bath.  Double or even triple wrap the springform pan in tin foil, bringing the foil right up to the top.  Using a large enough roasting pan, place the wrapped springform pan in the center, and pour really hot water in the pan to about halfway up the springform pan.  I think it is easiest to get the springform pan into the roasting pan first, set that on your oven rack, and then pour in the hot water.

Bake at 350 until knife inserted near center comes out clean (50 – 60) minutes.  Turn off oven and let cheesecake stand in oven with door ajar for about 30 minutes.  Cool.

RASPBERRY TOPPING

10 ounces raspberries (frozen in syrup)

2 tbsp sugar

2 tbsp corn starch

2-3 cups fresh raspberries

Defrost and drain very well.  Prepare slurry with sugar, corn starch and cold raspberry juice.  Heat over medium temperature until mixture is very thick and has boiled clear (if you leave it cloudy you will taste the corn starch).  Add the drained raspberries and set aside to let cool.

When both the cake and the topping are cool, spread the raspberry topping over the cake and immediately press fresh raspberries gently into the topping all the way around in circles until you have covered the surface of the cake.  Let rest for at least 4 hours.

When you slice into a cheesecake, always dip your knife into hot water, wipe it dry and then slice.  If you do this with each slice your slices will all be nice and clean.

This cake is equally delicious if you use different fruit – go ahead and experiment.  The process is the same, just substitute the fruit you want to use.  If you are using fresh fruit for the topping altogether and no frozen fruit, just make sure you use a juice concentrate to make your slurry with corn starch otherwise their won’t be quite enough flavour.

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Blueberry Lemon Muffins

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Super Blueberry Lemon Muffins

2 cups flour

1/2 cup sugar

1 T baking powder

1/2 t salt

rind of 1 lemon

1 egg

1 cup milk

1/2 cup butter, melted

1 cup fresh or frozen blueberries

Lemon Butter Topping

1/4 c melted butter

2 T lemon juice

1/2 cup sugar

Mix flour, sugar, baking powder, salt, and lemon rind in large bowl.  Beat egg, add milk and butter. Add egg mixture to dry ingredients . Stir until just mixed, stir in blueberries.

Fill greased (or lined with muffin paper) pans 2/3 full, Bake 375 degrees for 20 minutes

Topping- Combine butter and juice. Measure sugar in separate dish. Dunk tops of slightly cooled muffins into lemon butter and then sugar. Makes 12 muffins

Mexican Black Beans

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2 tbs olive oil

1 19 oz can black beans, drained and rinsed very well

½ white onion finely diced

1 tbsp minced garlic

½ minced Serrano chile

½ to ¾ cup chicken stock

Juice of ½ lime

3-4 tbsp minced cilantro

S&P to taste

Saute onion in olive oil until translucent, then add garlic and minced chile.  Saute for a few minutes, then add black beans, chicken stock and salt and pepper to taste.  Cook until beans are heated through and the flavours have had a bit of time to meld.  Puree in a blender, return to the sauté pan and let cook for a further few minutes.  Add juice of ½ lime, chopped cilantro and taste again.  Season with additional salt and pepper if needed.

p.s.  I am not sure if any photo of black beans can do the flavour justice, but trust me … these are delicious!!

Baking Powder Biscuits

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Okay, here they are – by popular demand … my fantastic baking powder biscuits.  

Once you get this down pat you will rely on these biscuits for anything from a summer morning with fresh peach jam or a winter evening served with a family favourite – chili, soup, stew … every household has their own comfort dinner!

2 cups flour

1 tsp salt

1 tbsp sugar

4 tsp baking powder

Stir to blend and then with pastry blender, or 2 forks, blend in 1/2 cup cold butter (my tip: freeze the butter for 15 min ahead of time, and use the large holes on a box grater to grate the butter – instant flakes of butter)

Lightly beat 1 egg in a 1 cup measure, then stir in enough milk to reach the 1 cup mark.

With a fork, stir the egg/milk mixture into the dry ingredients – only enough to have it start to hold together.  Turn onto floured surface and … oh so gently … without overmixing … pat it together, and then into a solid shape, about 1 inch or so in height.  Using floured biscuit cutter (or your favorite glass) cut out shapes and place on floured baking sheet.

These are so flexible – if you want to add any herbs, or cheese – do so at the dry ingredient stage.  Go ahead and experiment – makes these your own family favorite!

To guarantee extra tall, fluffy biscuits, pop them into the fridge or freezer for a few minutes.  The combination of hot oven and cold butter creates magic!

Bake at 400 for 15 – 20 minutes (depending on your oven – check it at 15) until lightly golden and very fluffy!  Image

Citrus Marinated Chicken

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Chicken thighs that have been marinated for at least 24 hours are perfect for grilling

6-8 chicken thighs

1 generous tbsp dijon mustard

2 garlic cloves, minced

1/2 lemon, sliced

1/2 lime, sliced

1 tbsp freshly chopped herbs, i.e, basil, rosemary, parsley – experiment…

1 tsp salt

1/2 tsp pepper

2 tbsp olive oil

Put all marinade ingredients in ziplock bag and give it a good squish.  Once all ingredients are smooth, add the chicken and marinate – the longer the better.

Grill and enjoy!  Serve with freshly sliced lemon/lime and chives.

Perfect with Orzo Greek Pasta

Orzo Greek Pasta

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I think all pasta recipes are really just a starting point …. I felt like a greek inspired pasta dish tonight so it was off to my favorite deli.

good quality olive oil (I prefer unfiltered)

2 cups raw dried orzo pasta

1/2 cup diced fire roasted tomatoes (canned is fine if they are really good quality)

1/2 cup crumbled feta

1/2 cup sliced kalamata olives

1/2 cup diced canned artichokes

While the pasta is cooking, prepare the tomatoes, feta, olives, and artichokes.  Drain the pasta, (reserving a bit of the cooking liquid in case the pasta needs it later).

Once pasta is cooked, toss with remaining ingredients and finish with:

freshly chopped chives, freshly minced basil leaves, a generous splash of olive oil, and salt and pepper  (if you like lemon give it a generous squeeze now also)

Serve with citrus marinated chicken, grilled eggplant and maybe even some roasted fennel for a mouth watering, but quick and easy dinner.

Toss well, taste and adjust seasonings.Image

Marvelous Muffins

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These muffins are so moist and delicious – Jean gave me this recipe years ago and I have used it in so many variations … try it yourself!

Yield: 24 regular size muffins

Preheat oven to 400

  • 3 cups flour
  • 2 cups sugar
  • 1 cup margarine
  • 2 eggs
  • 2 cups mashed fruit
  • 2 tsp soda in 2 tbsp very hot water
  • 1 tsp vanilla

Combine flour and sugar, then using pastry blender cut margarine into dry ingredients.

Add beaten eggs to mashed fruit, soda/water mixture and vanilla.  Stir until well combined.

Gently toss wet with dry ingredients, taking care not to over mix.

Bake in greased muffin tins for 15-20 minutes, just until a toothpick inserted comes out clean.

You can use any combination and variety of fruits here and they always turn out well.  Use your imagination with toppings also – sprinkle sugar/cinnamon over top before baking or give them a streusel topping!

Mexico Jan Feb 2012

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We had a fantastic time with Hayley, Mike and Baby Sloan in Mexico!  Such good travel buddies …  A couple of days in Mexico city, then down to the beach at San Augustinillo for almost a week – then it was 1200 km in a little car … inland to many amazing sites – we loved it and made so many amazing memories.