I usually add in about 1/3 cup of dry red wine in with the beef broth it really brings up the flavor and helps to tenderize the meat, use as much garlic as you like since I am an extreme garlic lover I use a whole bulb and then I add even more whole garlic cloves in with the beef broth, use only sodium beef broth only for this and no added salt until the end of cooking, the amounts are only a guideline and may be adjusted, frozen baby onions may be used in place of chopped yellow onion…

Plan ahead the roast needs to sit at room temperature for 1-1/2 hours before browning

Servings 8

Ingredients:

1 boneless beef chuck roast (about 3-4 pounds)

whole garlic cloves (use as much as you like if the cloves are large then slice in half)

olive oil for (or use any oil desired)

2 medium onions chopped

2 large celery ribs, diced

1/2 teaspoon crushed chili flakes (or adjust to taste)

1/2 teaspoon dried thyme (optional but good to add in)

2 medium turnips, peeled and cut into large chunks

4 cups low sodium beef broth (or use 2 cup beef broth with 2 cups water and 2 beef bouillon cubes)

2 tablespoons Worcestershire sauce

1/2 package dry onion soup mix (such as Lipton onion soup)

1 large bay leaf

4 medium potatoes, peeled and quartered

1 pound chunky carrots, peeled and cut into large chunks

1/2 to 3/4 pound small whole button mushrooms

salt and fresh ground black pepper, to taste

3 tablespoons cornstarch

1/4 cup cold water

Instructions:——————————————————————————

Cut small slits all over the roast, then insert the garlic cloves into each slit.

Generously rub olive oil all over the roast, then season with black pepper.

Allow the roast to sit at room temperature for 1-1/2 hours.

Coat bottom of a Dutch oven with oil.

Heat oil over medium-high heat.

Brown roast well on all sides 9this may take about 20 minutes or more).

Remove the roast to a plate then add in onions, celery, thyme and chili flakes; cook stirring for about 4 minutes.

Add in turnips then place the roast over the turnips.

Pour in the beef broth and Worcestershire sauce.

Sprinkle the dry soup mix on top of the roast and into the broth, then add in the bay leaf.

Bring to a boil over medium-high heat.

Reduce heat cover and simmer for about 2 hours stirring a few times during cooking.

Add in the potatoes carrots and small whole mushrooms; cover and cook for another 40-45 minutes or until veggies are tender.

Remove the roast to a plate or bowl then cover with foil.

Skim any fat the has accumulated on top of the juice, then bring the juice to a light simmer.

In a small bowl whisk the cornstarch with water until smooth, then add to the simmering broth stirring and simmering until thickened.

Season with salt and pepper to taste.

Slice the roast then serve with the gravy and vegetables.

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Cooking at a very low oven temperature for about 4 hours  insures that this less expensive cut of pork is tender and juicy, this can also be made in a slow-cooker set on high for 30 minutes then turned down to low for the day, oven-cooking time will vary depending on the size of your roast…

This is a great recipe for pork shoulder that I have made many times in the past with wonderful results!

Servings 10-12

INGREDIENTS:

1 (4 lb)  pork shoulder butt roast

whole garlic cloves, sliced in half (use as many as you like)

1/3 cup Worcestershire sauce

3/4 cup light brown sugar

1 1/4 cups unsweetened apple juice

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper (or to taste)

Using a good quality butter will only improve the flavor, these cookies will spread while baking make certain to space them well on the baking sheet, the cookies will intensify even more in flavor if made a day ahead which is what I most always do!

The confectioners sugar must be sifted with the flour and cornstarch and salt,  handle with care these cookie are delicate… plan ahead the dough must chill for 2 hours

Yield 45 cookies

INGREDIENTS:

1 cup butter, softened (no substitutes, can use salted or unsalted I find salted butter is better to use)

1 teaspoon vanilla (optional)

2 tablespoons heavy whipping cream

1 cup confectioners sugar

1/4 cup cornstarch

1-1/3 cups all-purpose flour

pinch salt

Photo courtesy of one of our readers, Jadique.

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These are large soft tender buttery rolls, dough is rolled up from the short end creating more layers of cinnamon filling.

Ca nadian members can all-purpose flour mixed with bread flour or all all-purpose flour,  for U.S. members use only bread flour,  don’t be skimpy with the butter and brown sugar mixture more won’t hurt!

Spread the top of the warm buns with my Cinnamon Bun Icing

Yield 12 rolls

INGREDIENTS:

Dough:

1/2 cup warm water (110 degrees F/45 degrees C)

2 teaspoons sugar

1 tablespoon dry yeast

1 cup milk, warmed

1/3 cup butter, cut into pieces

1 teaspoon salt

1/2 cup white sugar

1 large egg (at room temperature, then slightly beaten)

4-5 cups white flour (more if needed)

Spread this over warm or cooled freshly baked cinnamon buns,this also goes great on top of my Cinnamon Brunch Cake… don’t forget to sift the confectioners sugar to avoid small lumps

Ingredients:

4 ounces cream cheese, softened (half 8-ounce package)

1/4 cup soft butter

1 teaspoon vanilla

small pinch of salt (less than 1/8 teaspoon)

1-1/2 cups confectioners sugar,  sifted

1-2 tablespoons light cream (or as needed, start with 1 tablespoon)

Instructions:

In a medium mixing bowl combine all ingredients (starting with 1 tablespoon light cream) beat on low speed of an electric mixer until smooth adding in more cream until a desired spreading texture is achieved.

Spread over warm or cooled cinnamon buns.

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The addition of the cocoa powder and confectioners sugar acts as a stabilizer so this will hold up very well on a cake, amounts are enough to cover the outside of a two layer or angel food cake, remember to sift the confectioners sugar and cocoa after measuring

Ingredients:

1. In a large bowl place the sifted confectioners sugar and cocoa.
   
2. Add whipping cream; beat on low speed of an electric mixer until blended.
   
3. Increase the speed to high and continue beating until stiff.

This may also be served on the side as a sauce and will double well,  for the best flavor I recommend to use a good quality brand of cherry preserves such as Smuckers

INGREDIENTS:

1 (12-ounce) jar cherry preserves

1/4 cup liquid honey

1/4 cup red wine vinegar (no substitutes)

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon salt (can use a little more)

INSTRUCTIONS:———————————————-

In a medium saucepan combine all ingredients; bring to a light simmer.

Cook stirring for 5 minutes.

Baste on ham 30 minutes before the meat is done, then finish cooking the ham uncovered for 30 minutes.

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