Egg Salad Sandwich

Have you ever eaten something that, at the time, is the best thing you have ever eaten? For whatever reason, like you are especially hungry, you have always wanted to try it, you didn’t think you would like it but then love it? I had that experience last month.

I have been driving everyone around me crazy the last few weeks talking about the BEST egg salad sandwich I have ever had.

No, you don’t even understand how good it was. I was considering a 2 hour drive just to go buy another one.

Weird, right? It’s an egg salad sandwich not elegant French cuisine.

Here’s the story.

I had driven Sue and my nephew, Nick, to the bus station in Cache Creek so they could catch the bus to Prince George. They got on the bus right away so we didn’t have time to go have lunch together. I ended up going in to this little restaurant attached to the PetroCan Station (which I cannot remember the name of for the life of me!). I didn’t want to wait there by myself while I ordered something so I thought I would just choose something from their display case. Nothing was really jumping out at me so I went with the egg salad sandwich.

BEST decision of my life.

 Seriously.

I sat in the car in the parking lot and ate it. I was going to go back in and buy another one to take home but decided against it. I didn’t want to get one of those “Didn’t you just buy one of these?” looks from the guy behind the counter. I am still thinking about how good it was and this is several weeks later.

 Egg Salad Sandwich

Ingredients

2 boiled eggs

1/2 clove garlic, minced

1 green onion, sliced

1 Tbsp onion, finely chopped

2 tsp prepared mustard (I used French’s)

¼ cup mayonnaise + extra for bread( I used lite)

2 slices bread (I used whole grain because that is what the one I bought used)

Directions

In a medium sized bowl, mash all ingredients together with a fork. You may have to use more mayo to get a nice creamy consistency. Spread a little mayo on both slices of bread. Scoop egg mixture onto one piece of the bread. Top with other slice of bread. Chill before eating – you don’t want the egg mixture to be warm when you eat it. (My first attempt to make this I made it with boiled eggs that were still warm. Totally changes the taste! Definitely chill this first.)

 I’m not exactly sure what exactly they put in it but I have attempted to recreate it the best I could. My version was pretty darn close but I think I am still missing something. If you have the opportunity to visit the restaurant at the Cache Creek PetroCan then you should definitely try the egg salad sandwiches.

I think I might need to make another trip over.

Cinnamon Streusel Loaf

Okay if you are one of those people that don’t like streusel then I apologise for my next comment....
You people are strange.
Actually, you know what?
I don’t apologize.
You people are truly crazy. I mean, really? What is not to love about cinnamon, sugar, pecans, and coconut?

Okay, okay.... I shouldn’t judge. We all have our preferences, right? I just can’t fathom how some people can’t enjoy a good streusel. Weird.....

Anyhoo...

This loaf turned out very moist. It had that odd texture that made it crumbly but not crumbly at the same time. I really liked it. I have a weird thing about the textures of food so I was pleasantly surprised by this one. I am thinking that the next time I make it I should try it in a small Bundt pan and serve it as a “coffee cake”. I am pretty sure that the only difference between calling this a loaf and a coffee cake is the pan you bake it in.......
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Cinnamon Streusel Loaf

Ingredients
Loaf

1/2 cup butter

1 cup sugar

1 egg

1 tsp vanilla

1 1/4 cup flour

1/2 tsp baking powder

pinch salt

1/2 cup sour cream

Streusel

1/2 cup chopped pecan

1/4 cup brown sugar

1/2 cup coconut

1 Tbsp sugar

1 tsp cinnamon

Directions

Preheat oven to 350. Spray a 8.5 X 4.5 loaf pan with cooking spray.

Beat butter until creamy. Gradually add 1 cup sugar, beating until fluffy. Add egg and vanilla, beat until well blended.

Whisk together flour, baking powder, and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until incorporated - do not overmix!

In separate bowl, mix together streusel ingredients.

Spread half of batter into prepared pan. Sprinkle with 1/2 of streusel mixture. Spread remaining batter into pan. Top with remaining streusel.

Bake at 350 for about 1 hour. Toothpick inserted into middle should come out clean and top will be golden brown. If it is getting too brown but is not cooked through - cover with tinfoil and bake until done. Remove from oven and cool for 5 - 10 minutes. Remove from pan and finish cooling on wire rack.

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This recipe made one large loaf but it easily doubles to make two. I made two but did NOT have to double the streusel. I found that there was enough from one recipe to do both loaves.

 If you are looking for a loaf that will also pretty up a plate of sliced loaves then this is the one. It looks lovely with its ribbon of sugary deliciousness running through the center.



Toffee Pecan Banana Bread

My friend, Marina, had wanted me to make her a few loaves to take with her to her friend’s anniversary celebration. I wanted to make something a little fancier than “the usual” banana bread. This recipe, with crunchy toffee bits and pecans, tastes far more extravagant than basic banana bread. I also made her a Double Chocolate Zucchini Loaf and a Cinnamon Streusel Loaf. I will post those recipes in another blog! (*upate - recipes posted - simply click on either loaf to view recipes*)

If you are looking for a loaf that rises beautifully and looks like Martha Stewart may have made it – then this is the one. Denser loaves, like the Double Chocolate Zucchini Loaf, don’t have that lovely crest in the middle like this one does. Plus, this recipe makes 2 large loaves!! One for giving and one for eating!!

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Toffee Pecan Banana Bread

Ingredients

2 cups bananas, mashed (about 4 medium)

¼ cup shortening

½ cup butter, softened

1 ½ cups sugar

4 eggs

2 tsp vanilla

3 cups flour

1 ½ tsp baking soda

Pinch salt

½ tsp cinnamon

½ cup + 2 Tbsp English toffee bits (or Skor baking bits)

½ cup pecans, chopped

Directions

Preheat oven to 350. Spray 2 loaf pans with cooking spray.

In a mixing bowl, cream together butter, shortening, and sugar. Add the eggs and vanilla and mix until creamy. Blend in mashed banana.

In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.

Slowly add the dry ingredients into the wet ingredients. Stir in ½ cup toffee bits and pecans. Do not overmix!! Pour batter into prepared pans. Sprinkle 1 Tbsp of toffee bits over each loaf.

Bake at 350 for about 1 hour, or until done. (Start checking at about 45 minutes) Top should be golden brown and toothpick inserted into center should come out clean. If it is not done but top is looking too dark – cover with tinfoil and continue baking until cooked through.

Cool in pans for 5 - 10 minutes. Run knife around edge of pan to loosen. Remove to wire rack to finish cooling.

 I always had trouble slicing loaves until I learned this tip – leave loaves overnight in the fridge and then take them out and let them come up to room temperature before cutting. If you don’t have all night to wait for them then just chill them for as long as you can and let them come back up to room temperature.

 I can remember before we got our nice, shiny, new oven it was always a guessing game when making loaves. Would they turn out or would they be burnt on the outside and raw on the inside? It goes to show the importance of a correct oven temperature. With the new oven (well, new as of 2 years ago) if the recipe says to bake for 8 – 10 minutes then it takes 8 – 10 minutes, if it says 40 – 50 minutes then it takes 40 – 50 minutes. I know, I know....you are thinking “Okay, isn’t that what is supposed to happen?” Yes...yes it is... but it never happened like that with our old oven. We had to watch it like a hawk. 8 – 10 minutes could be 5 minutes or maybe 15 minutes! I’m surprised we didn’t have more disasters in the kitchen. I guess it’s what you get used to. Loaves were one thing that just never turned out though. I feel like a super genius now that they cook properly in the new oven. Yes..I am going to take credit for their success.

Greek Potatoes

I believe it was Sue who first discovered this recipe. I can’t even remember how long ago....it has been a family favourite for what seems like forever. I think she was looking to copy the delectable Greek potatoes we get from Dina’s Restaurant, a local favourite in Lillooet. These are a little different than Dina’s but are close enough to call them a success.

The really great thing about this dish is that you can make it up ahead of time and then just pop it in the oven when you need dinner. The really, REALLY great thing is how delicious they are.

 Greek Potatoes

 Ingredients

1/3 cup olive oil

1 1/2 cups water

4 cloves of garlic, minced

1/4 cup freshly squeezed lemon juice

1/2 Tbsp dried oregano

2 pkgs of chicken bouillon

6 or 7 potatoes, peeled and quartered

Directions

Preheat oven to 350.

Whisk together first 6 ingredients.

Place quartered potatoes in large casserole dish, pour mixture over them.

Cook, covered, at 350 until tender. (About 1 hour)

To crisp up outside of potatoes – uncover and place under broiler for the last 5 minutes of cooking time. Watch carefully so they don’t burn!

I think Sue does hers a little differently than I do. I believe she cooks them for ½ hour, covered – then finishes cooking them uncovered. That way some of the liquid evaporates off and they get a little bit crispy that way.

I have yet to tackle any other Greek style cooking. I don’t know why.... I love Mediterranean food. That should be my next goal – an entire Greek meal complete with Greek dessert. Oooooh...maybe baklava! Okay...I have some planning to do!

Be sure to stop by Carole's Chatter for tons of great links.



Butterhorns

I don’t know about you but there are some recipes that bring back specific memories for me. For example – Butterhorns. These scrumptious, cinnamon bun-type goodies remind me of Christmas.

Our mother used to make these during the holiday season and it was tradition that on Christmas morning when we woke up we got to have one (or two) for breakfast while we opened our stockings. How awesome is that?
I mean it’s already Christmas morning AND we get to open presents AND we get to eat amazing, delicious, squishy, cinnamon-y tastiness.
Yeah, it’s a pretty great memory.
You can understand why I enjoy these so much.

Butterhorns

 Ingredients

1 cup milk

4 cups flour

3 Tbsp sugar

1/4 tsp salt

1 cup butter, chilled

3 egg yolks

2 envelopes yeast (4 1/2 tsp)

1/4 cup very hot water (I just let the tap run hot for a minute or two and use that)

Filling

1/2 cup butter, softened

1/2 cup brown sugar

2 tsp cinnamon (or more if desired)

 Glaze

1 cup icing sugar

1 Tbsp milk

1/8 tsp almond extract

Directions

Scald milk and then cool to room temperature.

Mix together flour, sugar, salt in a large bowl. With 2 knives or a pastry cutter, cut in 1 cup butter until mixture resembles coarse crumbs.

Whisk the 3 egg yolks into lukewarm milk. (I always forget to scald the milk in advance and let it cool therefore the milk is always fairly warm when I whisk in the egg yolks. Just be careful it isn’t so hot as to start cooking the yolks!)

Mix yeast into the hot water and let sit for a minute. Add yeast mixture to the milk and eggs. Whisk gently.

Add wet ingredients to dry ingredients. Stir until soft dough forms. You may want to add a bit more flour to cut stickiness. Place dough into large Tupperware container lightly sprayed with cooking spray and seal.

Place in refrigerator overnight (8 – 12 hours). It should double in size. 

Roll out dough on floured surface, as you would for cinnamon buns.
 Spread 1/2 cup butter evenly over dough, sprinkle with 1/2 cup brown sugar and cinnamon.

Roll up, cut about 1 – 1 ½ inches thick...

 Place on parchment paper lined cookie sheets. Lightly flatten with the palm of your hand.

Let rise, covered with tea towel, in warm place for 1 hour.
Prepare glaze - While dough is rising, mix together icing sugar, milk, and almond extract until you have a glaze that is a little thinner than the consistency of pudding. (Use more icing sugar or milk as necessary)Set aside.
When done rising - preheat oven to 350.

Bake at 350 for 10 - 15 minutes, until evenly browned. Remove from oven and let cool on trays for 10 minutes. While still on cookie sheets, use a pastry brush or basting brush and spread a little of the glaze over each roll. Remove to wire racks to finish cooling.

I always make a double batch of this as everyone loves them and they disappear very quickly. Sue doesn’t like the glaze so we have to leave a few rolls without any on them.
The dough is sooo light and fluffy.

 **If you are wondering what to do with the leftover egg whites you might want to try our Pecan Toffee Meringues. **

Apricot Raspberry Crisp

You can make a crisp (or is it crumble?) out of pretty much any fruit. This one has rasperries and apricots because I thought they might make an interesting combination and I happen to have a surplus of apricots and raspberries on hand. I have a standard, "never fail" topping recipe that I usually use (see HERE for that recipe). That being said, I decided to try something new this time.

Apricot Raspberry Crisp

Ingredients

3 - 4 cups coarsely chopped apricots

3 - 4 cups raspberries

1 Tbsp cornstarch

Topping

1 1/2 cups flour

3 cups oats

2 cups brown sugar

1 1/4 cup butter, melted

1 tsp vanilla

Directions

Preheat oven to 400 degrees.

Place chopped fruit into 9 X 9 baking dish sprayed with cooking spray. Sprinkle with cornstarch.

In a medium sized bowl, mix together topping ingredients until crumbly. Sprinkle generously over fruit.

*NOTE - I had enough topping left over to also make an 8 inch pie pan full of crisp. This did require an additional couple cups of fruit however. *

Bake at 400 for about 30 - 40 minutes. Topping will be browned and crisp will be bubbling. Remove from oven and let cool on wire racks. Best served warm! 

Ice cream or whipped cream is optional but adds another level of deliciousness to the dish.

I think next time I will go back to my old stand-by for a topping. This one was tasty in it's own rights but I found it a little too buttery. Maybe cutting the amount of butter down might help. It was definitely a different texture than THIS ONE but that might be what you prefer.

Do you have a favorite combination of fruit you prefer in your crisps/crumbles?