Vegetable Ham-Bone Soup

I had a lovely spiral ham for Christmas Eve dinner and was left over with a large bone, which I tossed into the freezer so I could make something with it later. So here comes my Vegetable Ham-Bone Soup from the slow cooker. The flavour of the ham and peas is rich and comforting, well worth the wait!

1 1/2 cups of dried yellow peas, rinsed in cold water

1 meaty ham bone

3 good sized potatoes, peeled and cubed

3 stalks of celery, diced

2 large carrots, peeled and diced

1 medium onion, chopped

1 to 2 tsp of salt

1/2 tsp of dried thyme

freshly ground pepper

water

1. In a 6 qrt. slow cooker, place all ingredients, pour water in until the ham bone is completely covered. 
2. Cover and heat at setting #3 for 8 to 10 hours. Remove the ham bone (it will be soft and fall apart). Enjoy!

Pineapple Banana Loaf

This is truly my favorite loaf, all year round. The pineapple makes this banana loaf incredibly moist. It also freezes really well. This is recipe makes 2 - 9inch loafs. 

3 cups All-Purpose Flour

2 cups granulated sugar

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup crushed pineapple, undrained

3 eggs

1 1/4 cup vegetable oil

2 cups mashed banana (about 5 bananas)

2 tsp vanilla

1. Preheat oven to 350degrees F
2. Combine first 5 ingredients.
3. Beat together remaining ingredients in large bowl until blended. Add dry ingredients, stirring until throughly combined. Divide evenly between prepared pans. Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool for 15 minutes in pan, then transfer to rack and cool completely.

Recipe courtesy of “Robin Hood: Baking Festival Cookbook.”

Dark Chocolate Truffles

Small decadent bites of perfection. No other words required.

3/4 cup whole blanched almonds or 1/2 cup silvered almonds

8 squares dark/bittersweet chocolate

1/4 cup unsalted butter

1/4 cup sifted icing sugar

1/4 tsp vanilla

1/4 cup rum, almond, orange or raspberry liqueur

Cocoa powder

1. Preheat broiler. Whirl almonds in a food processor until finely chopped but not ground. Spread on a baking sheet and place 6 in from broiler. (Or do what I do: place almonds in a non-stick frying pan over low heat and toast that way). Watching carefully and shaking often to avoid burning, toast until lightly golden, from 2 to 3 mins. Set aside to cool.
2. Break chocolate into small pieces and place with butter in a small saucepan set over medium-low heat. Stir until melted and smooth. Using a rubber spatula, turn into a medium size mixing bowl. Stir in icing sugar and almonds. Refrigerate, uncovered, until firm enough to roll into balls about 2 hours. Form into 1 inch balls and roll in cocoa powder. Store in airtight container and refrigerate up to 3 weeks.

Recipe courtesy of “Chatelaine Recipes: Easy Holiday Cooking.”