Azoresgal~Life on an Island

  A friend shared  this recipe with me, the first year I was married, almost 18 years ago. I was amazed by it's simplicity, and how  the ingredients were measured with the little yogurt pot! It's a lovely cake to have after school, for when the kids come home. I usually make it on weekends, for breakfast , it's great with a cup of tea or coffee. Cakes don’t get easier than this! 1 pot (125g) of natural yogurt or flavored (1/2 cup) 1 pot of vegetable oil 2 pots of sugar 3 pots of flour 3 eggs 1/2 teaspoon salt 2 teaspoons of baking powder 2 teaspoons of vanilla extract or almond Preheat your oven at 180°C //350 In a bowl, empty the natural yogurt pot or  a fruit yogurt it will flavor your cake! Then add all the ingredients measuring them with the empty yogurt pot and mix everything with a whisk until you get a lump free mixture. Pour the mixture into a prepared  small cake pan (sprayed or greased and floured). Bake for 30-35 minutes, until the

It’s SO simple to make homemade cranberry sauce, and it makes such a beautiful, festive addition to any holiday dinner table.  Fresh cranberry sauce is delicious, AND it can be made it in advance! Fresh orange juice and zest  compliment the cranberries really well. Trust me skip the can stuff this year and make fresh cranberry orange sauce instead. 2 cups granulated sugar 1 cup water 1 cup orange juice 4 cups fresh or frozen cranberries zest of 1 orange directions: 1. Rinse cranberries with cold water. In a medium saucepan, add sugar, water, and orange juice. Stir until sugar dissolves. Bring to a boil and add cranberries and orange zest. Return to a boil and then reduce heat to medium low. Cranberries will start to burst, cook about ten 15 minutes, to thicken. 2. Remove from heat and let cool to room temperature. It will continue to thicken as it cools. Pour sauce into a serving bowl and chill in the refrigerator. Serve chilled.

These little tarts, with their sweet gooey filling, in a flaky pastry are a wonderful Canadian dessert. I haven’t made them in the longest time, shame on me , but I know why, it's because they are addictive!  I ate two, straight out of the oven, for me the best way to eat them, and washed down with a nice tall glass of cold milk. For my American friends, the butter tart filling is similar to pecan pie, and like pecan pie, they sometimes have nuts. Some recipes call for raisins, I however am not a raisin girl, and I never add them, I like them plain, no nuts, no raisins. If you’ve never tried a butter tart before you have got to try them.  I promise you that you won’t be disappointed! Pastry 2 ¼ cups flour 1 tbsp  sugar ½ tsp salt 1/2 cup shortening (Very cold and cut in cubes) 1/2 cup butter (Very cold and cut in cubes) 6 tbsp ice water (approximately, enough to bring the dough together) For the Filling 1 cup lightly packed brown sugar 1 cup corn syr

These  easy-to-hold baked brie bites, are delicious and they just might be the world’s easiest appetizer. I love using puff pastry, it's incredibly easy to use and I always have some in my fridge. With the holidays coming up, I wanted to share one of my favorite recipes. All you need is  Puff Pastry Sheets, some Brie cheese, and cranberry sauce! 1 sheet frozen puff pastry, thawed ½ cup cranberry sauce, 100g (3.5 oz) brie, cut into cubes Instructions Preheat oven to 200//400F. Lightly spray the cups of a muffin tin/ or mini muffin tin with cooking spray, and set aside. Unroll the puff pastry sheet onto a clean work surface, and cut into  12 or 24 equally-sized squares. Gently press the pastry into the cups of the prepared muffin tin. Nestle a cube of brie into each pastry cup. Then drop a spoonful of cranberry sauce on top of the brie. Bake in preheated oven for 10-12 minutes, or until the pastry is puffed and golden-brown on the edges.  Let stand in the

Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal.~~ Julia Child

 This Onion Dip is creamy and decadent, and oh so easy to make. The best part is that it is made with greek yogurt, it's a fabulous substitute for so many recipes made with mayo or sour cream. So consider this a “lighter” version of the classic Onion Dip. I  recommend making a double batch if you’re making it for a party, because it will disappear in a snap!   In a bowl mix one packet of  Onion soup mix into 2 cups Greek yogurt. Thats it ! **I like to grind up the soup mix into a powder, in my food processor.

These cupcakes are so moist and delicious, like eating a slice of carrot cake. I like to pretend the two cups of shredded carrots make them healthy.  Maybe if I called them muffins they would be healthier? I think if you omit the frosting, they are muffins ! The recipe only makes a dozen, so they are great for breakfast or an after school snack or a snack for you...while the kid's are at school ! In honor of Remembrance Day.....Lest We Forget For the muffins:  1 cup pecans 1 1/2 cups all-purpose flour, spooned and leveled 1 teaspoon ground cinnamon 1/2 teaspoon table salt or fine sea salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon ground nutmeg 1 cup packed dark brown sugar 1/2 cup canola oil ( I used butter) 1 large egg  2 cups  coarsely grated carrot For the frosting: 8 ounces bar cream cheese, at room temperature 4 tablespoons (1/2 stick) unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract pinch table salt

"The woods are lovely, dark and deep. But I have promises to keep, and miles to go before I sleep." - Robert Frost