Marie Cookpad

  This is a delicious chicken dish which Todd really loves.  He is a real meat/chicken and potatoes man, and if there is a delicious gravy/sauce involved, he is one very happy bunny!  This is a simple dish which I have also seen called Amish Chicken, or Baked Chicken which makes its own gravy. I just call it Creamy Baked Chicken.  A rose by any other name and all that.  Its an old, old recipe, a simple recipe and a very delicious one!   You can use whatever kind of chicken you want in this just so long as it is bone in and the skin is still on.  I like to use thighs and legs, or leg quarters.  The long cooking time is too long for breast meat in my opinion.  It only dries it out, gravy or not.  Legs and thighs are best.   The chicken itself gets shaken in a bag of well seasoned flour and place into a baking dish in a single layer.  There is no browning, or fussing and faffing about.  Just shake, coat and put into place. ...

Mmmm . . . is there any smell on earth better than the smell of cinnamon anything baking in the oven???  I think not!!!  It has to be the most comforting, homey, hug-me smell that there is, next to Vanilla.  That smells pretty good too.  You are going to love this wonderful breakfast cake I am showing you this morning.  It is absolutely perfect in every way!   It has a moist and nutty batter  . . . moist from the use of sour cream.  Sour cream is a great moistener when it comes to cakes  . . .  and this cake has plenty of that.    Finely chopped toasted pecans.  This cake has plenty of those too . . .  finely chopped and stirred through that beautiful batter, so that every forkful brings you some of that moreish nuttiness . . .   And then there is the cinnamon sugar  . . .  a whole 4 tsp of cinnamon in that cinnamon sugar mix . . .  swirled through that lovely nutty batter . . .   It makes lov...

  Ahhh . . .  the weekend, time to pull out the stops a tiny bit and bake something the family will enjoy. A tiny treat, a bit of an indulgence.  Something like these fabulous Nut Jumbles.  A deliciously moreish cookie that is a jumble of coconut and toasted nuts, topped with a  shiney and sweet, incredibly tasty browned butter glaze.   These truly are wonderful cookies. If you can eat just one of them you are a much better man than I Gunga Din!  They are nice and chewy . . .  and stogged full of lovely shredded sweetened coconut . . . don't be tempted to use dessicated. It doesn't have the right texture and is a bit dry. I buy my shredded coconut online at Skyco.  Its the cheapest.  I usually buy it in bulk and keep it frozen in the freezer so I can keep it for a long time.   You can use either toasted walnuts or pecans. Today I used pecans.  Both are equally as delicious.  I always toast my nuts before baking with them. ...

I am a huge fan of Westernized oriental cuisine.  I say Westernized because I have never had any other kind.  I have never travelled in the orient or any further West than the border of British Columbia in Canada, or any further East than the Austian Tyrol.  So you see . . .  no Eastern experience at all.  My sum experience of Oriental cuisine amounts to the dishes you might find on an all-you-can-eat buffet service at any Western Chinese restaurant.  I did go to a Korean restaurant once, in Toronto, and I quite liked what I had there, although it was quite spicy and I do like Kimchee.  I often make my own Chinese/Indonesian dishes at home, in the main being stir fries and fried rice. We are lovers of both of those.  I do admit to having a real fondness for sweet and sour dishes and egg/spring rolls also.  A very rare treat.  And don't get me started on Beef and Broccoli.  That has to be my all-time favourite chinese dish.  A...