"F" is for...Fruit Pizza

Fruit Pizza

 1 cup margarine

1 cup brown sugar

1 tsp vanilla

1 cup coconut

1 cup flour

1 cup rolled oats

1 tsp baking powder

1/2   tsp baking soda

Beat margarine and brown sugar, add vanilla, coconut & rolled oats;

Add flour, baking powder and baking soda and mix well.

Spread on a greased pizza pan or a cookie sheet, bake at 350* for 10-12 minutes. 

Cool completely

Spread the following over the cooled base :

1 8-oz pkg cream cheese

1/4 cup sugar

1 tsp vanilla

Arrange sliced fruit over cream cheese:

(mandarin oranges, strawberries, bananas, kiwi, grapes, pineapple, etc)

Glaze:

1 cup pineapple juice

1/2 cup sugar

1 tsp lemon juice

2 tbsp cornstarch

Cook until thickened, then spoon over the prepared pizza, covering all fruit well--Chill

This is delicious as  breakfast food, dessert, or appetizer.

It's a great way to get kids to eat fruit!!

Short post today guys, busy day at work, but I'll be more attentive tomorrow--off until next Tuesday....Yippee!!

"E" is for

the most Eastern tip of North America, and of course the most Easterly point of Canada, where the beautiful island of Newfoundland lies.

Newfoundland and Labrador is located on the eastern edge of North America. Our capital city shares the same latitude as Paris, France, and Seattle, Washington. And by plane, we're just three hours from Toronto, four from New York, and five and a half from London, England.  Watch this!

One of my favorite places to visit in Newfoundland & Labrador is Eastport.  Look at these pictures and you'll understand why......

This is just one of the hundreds of pretty, clean, and safe places to visit in our great 

province on the Eastern Edge.

Now for my daily recipe....  Easter Cupcakes

Easter Cupcakes

1 white cake mix

1/4 cup each of strawberry, orange and lime jelly powder

Mix cake mix according to package, then separate into three bowls. 

Add a different colored jelly powder to each bowl and mix well.

Place a spoonful of each colored batter into muffin cups, do not stir.

Bake according to cake mix directions, then cool.

Top with your favorite frosting.

Exquisite!! 

“D” is for……

Newfoundland & Labrador is known for its uniqueness, dialect, cuisine, and probably most of all, some very unusual town names.  I’m going to take this opportunity to tell you about my choice for the top three “odd” place names—that start with the letter “D”.  Throughout this A-Z challenge, I’ll throw a few more out there for your perusal.

For a complete list of place names of Newfoundland & Labrador, visit:   

http://en.wikipedia.org/wiki/List_of_communities_in_Newfoundland_and_Labrador 

 Here's my top three, starting with the letter "D":

Number 3:   

Deep Bight--http://en.wikipedia.org/wiki/Deep_Bight,_Newfoundland_and_Labrador

  

Number 2:  

Deadman’s Bay--http://en.wikipedia.org/wiki/Deadman%27s_Bay,_Newfoundland_and_Labrador

 Drum Roll please……

Scroll down

V

V

V

Number 1:  

Dildo--http://en.wikipedia.org/wiki/Dildo,_Newfoundland_and_Labrador

So, as you can see, some of the place names are very unique, but our rich culture and heritage is something all Newfoundlander & Labradorians are very proud of, as well as our place names.

Now, to close, let me share a great recipe...well, of course, it starts with "D".  It's for Dill Beans--I know, you might be saying...YUCK!!  But if you like dill, you'll love this recipe.  We use it as a side with cold meats, or as an appetizer with cheeses and wine.  Sometimes, we just open a bottle and munch on them right out of the jar.  I hope you'll give it a try.

Dilly Beans

 

2 lbs fresh green beans, rinsed and trimmed

4 cloves garlic, peeled

8 sprigs fresh dill weed

4 teaspoons salt

2 1/2 cups white vinegar

2 1/2 cups water

1 cup chopped onion

Cut green beans and to fit inside pint canning jars.

Place 1 clove garlic, 2 sprigs dill weed and 1 tbsp onion in each jar,

Add 1 teaspoon of salt to each jar, then pour vinegar and water mixture to to within 1/2 inch from the top.  Place sterilized lids and rings on jars, close loosely.

Place bottles in a large pot and fill pot with water to within 1 inch of the top of the jars.  Bring to boil over high heat, reduce heat to medium and continue boiling for 15 minutes.  Remove jars and tighten lids, set aside to seal.  Store in a cool pantry.  Let set for at least two weeks before eating...this allows all flavors to blend. 

Enjoy!!

"C" is for Capelin & Crab Tarts

Being on a large rocky island in the middle of the Atlantic ocean does have its perks......a great variety of fabulous seafood!

First , let me introduce you to the tiny, delicious and versatile capelin.

Here's what capelin looks like:

They actually travel in large schools and roll in on the beaches in late June to spawn.  It is a local tradition to get your winter's supply of capelin and smoke or salt and dry them.  People catch them with nets, in buckets...and sometimes with their bare hands.  It is so much fun to catch them, or just watch! 

We smoke them and dry them--they are awesome on the BBQ anytime or especially nice during the winter, when we go into the woods on snowmobile, cut down a few dry standing trees and have a outdoor fire.  In Newfoundland, that is referred to as a winter "Boil-Up".  Here's a picture of a "Boil-Up" that Roger & I had about a month ago on a nice frosty Sunday afternoon.  It was about minus 6 degrees Celsius, just right for an open fire and some smoked capelin and a beverage of choice!!

If you like salty or smoky foods, and if you like fish, you would definitely love smoked capelin on an open fire.  The capelin alone is a very mild, almost sweet tasting white fish. 

Now, for some crab tarts!!

Here's my recipe:
 

Crab Tarts

2 eggs

1/2 cup milk

¼ cup softened cream cheese

1 1/4 cup grated mozza

2 (4 oz) cans crabmeat--drained (1 cup of fresh crabmeat)

2 tbsp green onion (finely diced)

2 tbsp finely diced red or green pepper

1/4 tsp worchestershire sauce

Dash of salt & pepper

Combine all ingredients and spoon into unbaked pastry cups (3/4 full)

Bake at 350* for 20 minutes

Makes 2 dozen appetizers

Enjoy!!

Day 2 of the A-Z challenge--Letter B

B is for Bakeapple

Bakeapples are beauitful  golden orange berries that are raspberry-shaped, plump, juicy, and packed with vitamin C. The bakeapple plant, a member of the rose family, prefers the acidic soil of peatland bogs, and is closely related to the raspberry, blackberry, and thimbleberry.  Bakeapples are highly prized for use in jams and tarts, and are considered to be a delicacy.  They are a prized wild crop in Newfoundland and Labrador. In Scandinavia, bakeapples are known as cloudberries.

We happen to be fortunate enough to have a small supply of these beauties in our freezer.  I make up 3-4 cup batches of jam and we savor each morsel.  Bakeapple jam is delicious as a topping for vanilla ice-cream, cheese cakes or plain yogurt.  Sometimes,as a special treat, it is nice to simply pile it on a nice slice of toast--especially when it's homemade bread from a good friend. Yummy ;o)