Cinnamon Buns

By / March 18, 2011 / Recipes

Click here to download the cinnamon buns recipe (PDF)


  • 4 Tbs butter, melted
  • 4 Tbs. Water
  • ½ of 102 g. box of instant vanilla
  • 1 cup milk
  • 1 egg, beaten
  • 1 Tbs sugar
  • ½ tsp salt
  • 4 cups bread flour
  • 2 ¼ tsp active dry yeast


  • ½ cup butter, softened
  • 1 cup brown sugar
  • 2 tsp cinnamon


  • ½ 250 g package of cream cheese, softened
  • ¼ cup butter, softened
  • 1 ½ cup icing sugar
  • ½ tsp vanilla
  • 1 ½ tsp milk



  1. Place ingredients in Bread Machine in order listed above.
  2. Set for dough cycle.
  3. After the dough cycle is complete, remove dough from the machine and roll out to approximately a 10 X 17 inch (25 X 43 cm) rectangle. The dough is very sticky so I recommend a light dusting of flour on your rolling surface and your rolling pin.


  1. Spread the softened butter over the dough with a smooth edged knife. Mix the brown sugar and cinnamon together in a small bowl.
  2. Sprinkle the brown sugar and cinnamon mixture over the buttered dough.
  3. Roll tightly from the long end, inching edges closed when completely rolled.
  4. Slice rolled dough into 1 inch (2.5 cm) slices.
  5. Place into a greased 9 X 13 inch baking pan.
  6. Makes about 10 large rolls. Let rise until doubled. Bake at 350 degrees for 15 to 20 minutes, until golden. Do not over bake.


  1. Mix all ingredients together while the cinnamon buns are baking.
  2. Spread the frosting on the very warm rolls.
  3. Eat while they are still warm or heat them in the microwave oven for about 10 to 15 seconds.
  4. Enjoy! I know my family did!

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Cookie Grams

By / February 18, 2011 / Recipes


Ingredients:Cookie Grams Recipe

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 250 gram package semi-sweet chocolate chips
  • 1 cup chopped nuts (optional)


  1. Preheat oven to 375 degrees. Grease a 15x10-inch baking pan.*
  2. Combine flour, baking soda and salt in small bowl.
  3. Beat butter, both sugars and vanilla in large mixing bowl.
  4. Add eggs one at a time, beating well after each.
  5. Gradually beat flour mixture into butter mixture.
  6. Stir in chocolate chips and nuts.
  7. Spread into prepared pan.
  8. Bake 20-25 minutes or until golden brown.

*As an alternative, use a 14” Pizza pan and reduce the baking time slightly OR use 2 heart-shaped cake pans ( I bought mine at the local Dollar Store) and bake for the same amount of time as called for in the recipe.

Click here to download the cookie grams recipe (PDF)

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Loaded Mashed Potatoes

By / January 18, 2011 / Recipes

Click here to download the loaded mashed potatoes recipe (PDF)

  • 5 pounds potatoes, peeled and cubed
  • 3⁄4 cup sour cream
  • 1⁄2 cup milk
  • 3 tablespoons butter or margarine
  • Salt and pepper to taste
  • 3 cups (12 ounces) shredded cheddar cheese blend, divided
  • 1⁄2 pound bacon, cooked and crumbled
  • 3 green onions, sliced
  1. Place potatoes in a Dutch oven and cover with water; bring to boil.
  2. Reduce heat; cover and simmer until tender.
  3. Drain and place in a mixing bowl.
  4. Add sour cream, milk, butter, salt and pepper.
  5. Beat on medium – low speed until light and fluffy.
  6. Stir in 2 cups cheese, bacon and onions.
  7. Transfer to a greased 3-quart baking dish.
  8. Top with remaining cheese.
  9. Bake, uncovered, at 350 degrees for 30 minutes or until heated through and cheese is melted.

Yield: 14 servings.

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Sausage & Cranberry Stuffing

By / December 18, 2010 / Recipes

Click here to download the sausage and cranberry stuffing recipe (PDF)


  • 6 cups dried bread cubes, 1/4-1/2”
  • ½ cup dried cranberries (or more to taste)
  • ½ cup Grand Marnier (optional)
  • ½ cup butter
  • ½ lb. sage seasoned pork sausage or fresh sausage of choice
  • 1 cup onion, chopped
  • 3/4 cup celery, chopped, including leaves
  • 2 tbsp fresh sage leaves, chopped (2 tsp. dried)
  • 1 tbsp fresh thyme, chopped (1 tsp. dried)
  • ¼ cup fresh parsley, chopped - fresh is best
  • salt & pepper to taste
  • ½ cup white wine, stock or apple cider
  • ½ - 1½ cups additional stock or low sodium broth


  1. Tear or cut bread into 1/4 - 1/2” cubes and dry the bread to avoid soggy, mushy stuffing.
  2. You can dry bread cubes by spreading them out on a baking sheet. Leave uncovered overnight or for a day OR bake on baking sheet at 225 degrees for 30-60 minutes.
  3. Place dried bread cubes in large bowl.
  4. Pour Grand Marnier over dried cranberries in small saucepan and bring to a boil. Remove from heat and set aside.
  5. In large skillet over medium-high heat, brown sausage, stirring to break up clumps.
  6. Using a slotted spoon, remove cooked sausage to bowl with bread.
  7. Remove all but 2 tablespoons of fat from skillet and add butter.
  8. Over medium heat, once butter has melted, add the onion, celery, and dried herbs (if using dried versus fresh herbs).
  9. Cook, covered, until onion is tender, about 3-5 minutes, stirring occasionally.
  10. Remove from heat. (By covering the vegetables, you are “sweating” them to release their flavour without browning and evaporating tasty juices.)
  11. Add the sautéed vegetables to the bread pieces and sausage.
  12. Add the cranberries and fresh herbs (if using fresh versus dried herbs) and fresh parsley.
  13. Deglaze (i.e., quickly heating liquid in skillet, stirring to lift particles of food from skillet.) skillet with 1/2 cup wine, stock or cider, and pour over bread and vegetables. Toss to coat.
  14. Season with salt and pepper.
  15. Add additional broth to achieve the correct moisture level.
  16. To stuff bird, this stuffing should just hold together when mound on a spoon. Stuff the bird loosely, leaving at least 1/2” space to allow expansion of stuffing during cooking.
  17. To the remaining stuffing or if you are not stuffing the bird just cooking as dressing, add ½ Cup to 2 cups of stock or broth 1/4 cup at a time until the dressing looks as moist as you’d like it.
  18. Place dressing in a buttered casserole dish and bake COVERED 30-45 minutes in a 350 degree oven.
  19. UNCOVER and cook an additional 10-15 minutes until golden brown.

Shiona recommends: Bouchard Aîné & Fils. Beaujolais-Villages to compliment the stuffing.

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By / November 18, 2010 / Recipes

Brownies Recipe




  • 1/2 cup butter
  • 1/4 cup cocoa
  • 2 eggs
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 3/4 cup chopped walnuts or chocolate chips (optional)
  1. Preheat oven to 350 degrees F.
  2. Melt butter and cocoa in microwave or on stove, stirring. In a medium bowl, beat eggs until frothy.
  3. Add dry ingredients. Don’t stir yet.
  4. Pour cocoa mixture over top and stir all together.
  5. Scrape into greased 8" x 8" pan.
  6. Place on the middle rack of your preheated oven & cook for 30 minutes.
  7. The brownies are done when the edges show signs of pulling away from the sides of the pan.


  • 1 1/3 cup icing sugar
  • 1/3 cup cocoa
  • 3 tablespoons butter
  • 5 teaspoons hot coffee or water
  1. Mix all ingredients together and frost while the brownies are still warm in the pan.
  2. Let the frosted brownies cool before cutting. Enjoy!

Click here to download the brownies recipe (PDF)


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