Anna Olson's Cranberry Orange Scones

These seem like the perfect breakfast to have out on the patio with steaming cups of coffee--what a great way to start the weekend!

Cranberry Orange Scones

These are the flaky, not-too-sweet style of scone that I favour with a cup of tea.

Makes 6 scones

• 11⁄2 cups all purpose flour 375 mL
• 3 tbsp sugar 45 mL
• 11⁄2 tsp baking powder 7 mL
• 1 tbsp finely grated orange zest 15 mL
• 1⁄4 tsp salt 1 mL
• 6 tbsp unsalted butter, cut into 90 mL pieces and chilled
• 1⁄2 cup half and half cream, 125 mL plus extra for brushing
• 2⁄3 cup dried cranberries 160 mL

1. Preheat oven to 375˚F (190˚C). Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment. Cut butter into dry ingredients until it resembles coarse crumbs. Stir cream into the dough. Mix just until dough comes together. Stir in cranberries.
2. Turn dough onto a lightly floured surface. Roll dough twice to an inch (2.5 cm) thick, each time folding in half (this is the secret to a flaky scone). Shape dough into a circle 1-inch (2.5 cm) thick and cut into 6 wedges. Place on a greased or parchment-lined baking sheet and brush with remaining cream. Bake for 15 to 18 minutes, until tops are nicely browned.

Home at Home

The Summer Edition of Home at Home is in store now! We'll be featuring some of the recipes and tips over the summer, but feel free to pick up your FREE copy at Front Cash!

Also, check out WHAT'S HOT in patio furniture this summer, and don't forget to visit the Lifestyle's Greenhouse (next to Annuals) to see all of our patio furniture out on display! You will also see our wide selection of pots and planters on the Boardwalk (located behind the goatpen).

Anna Olson's Grilled Pizza

Grilled Pizza with pesto, asparagus, smoked salmon & chevre

Makes 2 pizzas
Serves 4 as an appetizer

• 3/4 cup (175 mL) tepid water 105˚F (40˚C)
• 2 1/4 tsp (11 mL) instant dry yeast
• 1 cup (250 mL) all-purpose flour
• 1 cup (250 mL) whole wheat flour
• 1 tsp (5 mL) salt
• 3 tbsp (45 mL) olive oil

Toppings:

• cornmeal, for sprinkling
• 1/4 cup (60 mL) basil pesto
• 3 tbsp (45 mL) sour cream (not low-fat)
• 12 spears cooked fresh asparagus
• 8 slices smoked salmon
• 4 oz (120 g) fresh chèvre (goat cheese)
• 3 tbsp (45 mL) chopped chives
• 2 hard-boiled eggs, chopped

To make the dough, stir water and yeast together then stir in flours, salt and olive oil until dough becomes hard to work with a wooden spoon. Turn out the dough onto a lightly floured surface and knead for just one minute, until dough feels elastic. Place dough in a lightly oiled bowl, cover with plastic wrap and let rest for 30 minutes.

Stir pesto and sour cream together and set aside. Preheat grill to high heat. Divide dough in two and, on a lightly floured surface, roll out each piece as thinly as possible, to about 9-inches (23 cm) across. Place on a parchment-lined baking tray. Place rolled crust on pan or stone and cover the rolled out crust with a thin layer of the pesto mixture. Arrange asparagus and smoked salmon on top, crumble chèvre over top and grill with the lid open for 10 to 15 minutes, until golden at the edges. Sprinkle with chives and chopped egg immediately before slicing and serving.

Anna Olson's Rhubarb Ricotta Muffins

Rhubarb Ricotta Muffins

Makes 12 muffins

• 2 1/2 cups (625 mL) all purpose flour
• 1 1/2 tsp (7 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) ground cinnamon
• 1 1/3 cups (330 mL) packed light brown sugar
• 1/2 cup (125 mL) creamy ricotta
• 1/2 cup (25 mL) canola oil
• 2 large eggs
• 1 1/2 tsp (7 mL) vanilla extract
• 1 1/3 cups (330 mL) chopped rhubarb (fresh or frozen) turbinado sugar, for sprinkling

Preheat oven to 350˚F (180˚C). In a bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate large bowl, blend together brown sugar, ricotta cheese, oil, eggs and vanilla. Add flour to brown sugar mixture and blend just until incorporated. Stir in rhubarb and spoon into a greased muffin tin. Sprinkle tops generously with turbinado sugar. Bake for 35 to 40 minutes, until tops are golden brown and a tester inserted in the centre of a muffin comes out clean. Allow to cool for 10 minutes before removing from muffin pan.

Find more recipes in the Spring edition of Home at Home magazine.

Grab your FREE copy at Front Cash!

New Patio Furniture!

Click here to view some of the new patio sets available from Home this Spring!

Anna Olson's Grilled Shrimp Salad

Grilled Shrimp Salad with Green Goddess Dressing

Serves 6

• 1 cup (250 mL) mayonnaise
• 1/2 cup (125 mL) buttermilk
• 2/3 cup (160 mL) chopped flat leaf parsley
• 1/2 cup (125 mL) chopped green onion
• 1/2 cup (125 mL) fresh basil leaves, loosely packed
• 1/2 cup (125 mL) fresh mint leaves, loosely packed
• 1 tbsp (15 mL) Dijon mustard
• 3 tbsp (45 mL) olive oil salt and pepper

Shrimp & salad:

• 1 lb (450 g) peeled and de-veined 21/25 raw shrimp
• 2 tbsp (30 mL) olive oil salt & pepper juice of 1 lemon
• 9 cups (2.25 L) mixed salad green
• 1/2 cup (125 mL) sliced radishes

For dressing, purée mayonnaise, buttermilk, green onion, herbs and mustard in a food processor or blender until smooth. Slowly pour in oil while blending and season to taste. Chill until ready to serve.

For shrimp and salad, preheat gas grill on high. Toss shrimp with oil and season lightly. Grill shrimp in a grilling basket or skewered until pink. Toss shrimp in a bowl with lemon juice.

To serve, toss greens with half of the prepared dressing and arrange on plates. Toss the remaining dressing with shrimp and arrange over greens. Sprinkle salads with radishes and serve.

Find more recipes in the Spring edition of Home at Home magazine

Anna Olson's Cappucino Snickerdoodles

Cappuccino Snickerdoodles

These familiar and friendly cookies have coffee shop cachet. A hint of coffee and a sprinkle of cinnamon make this a perfect companion to a cup of coffee, tea or cocoa.

Makes about 3 dozen cookies

• 2 tbsp (30 mL) 2% milk
• 2 tsp (10 mL) instant coffee
• ½ cup (125 mL) unsalted butter, room temperature
• 1 cup (250 mL) sugar
• 1 large egg
• 1 tsp (5 mL) vanilla extract
• 2 cups (500 mL) all-purpose flour
• ¼ tsp (1 mL) baking soda
• ¼ tsp (1 mL) cream of tartar
• ¼ tsp (1 mL) salt
• ⅛ tsp (.5 mL) ground nutmeg

For dipping:

• 2 tbsp (30 mL) sugar
• ¾ tsp (4 mL) ground cinnamon

Preheat oven to 350˚F (180˚C) and grease two cookie trays.

Stir milk and instant coffee and heat in microwave to dissolve (about 10 seconds on high). Set aside to cool. Cream butter and sugar until smooth, then beat in egg and vanilla. Stir in cooled milk. In separate bowl, stir flour, baking soda, cream of tartar, salt and nutmeg. Add dry ingredients to butter mixture and stir until blended.

For dipping, stir sugar and cinnamon in a small dish. Use a teaspoon to scoop the cookie dough then shape into a ball. Roll cookies in dipping sugar and place on tray, two inches (5 cm) apart. Press cookies down gently using the bottom of a glass and bake 8-10 minutes, until the edges begin to turn golden. Remove cookies to a cooling rack and cool completely before storing in an airtight container.

Cookies will keep up to five days.

Find more recipes in the Winter edition of Home at Home Magazine--available at Front Cash

Come Home for Christmas Recipes

We had so many requests for the recipes for our treats at Come Home for Christmas, we decided to post them on the blog.

Most of the snacks were creations of the lovely ladies in Gingersnaps.

Tradition Rolls
-Red and Green Tortillas
-Cooked Turkey
-Cranberry Sauce
-Stuffing

These rolls look and taste festive and are a cinch to put together. Use whatever portions you desire, roll and slice.

Our other wraps were made with our Gourmet Village and Orange Crate dip mixes. Mix your favorite flavor (mine is Lemon Dill) with Cream Cheese and use as a spread in your wrap, sandwich or bagel.

Brown Sugar Cheesecake
Recreate this treat with your favorite no-bake cheesecake recipe or mix.
Add 5 pumps Torani Brown Sugar Syrup (or more to taste). Torani syrups are available in Gingersnaps--why not try another flavor? Eggnogg, Butter Rum, Coconut... yum. Visit their website for more recipes!

Anna Olson's Chocolate Salami Recipe can be found here.
Keep watching the blog for more featured recipes!

Child's Play

A folding easel is an ideal activity and learning centre for young children.

This easel is a great way to entertain a young child, and subtly reinforce learning at the same time. Its double-sided design incorporates a chalk board, a wipe board and a metal strip for magnets, plus troughs to hold chalk, crayons and other bits and pieces, for hours of stimulating fun away from computer and TV screens.

This easy-to-build project makes a terrific Christmas gift for children aged three and up. It folds down for convenient storage and the legs can be lengthened or shortened depending on the child’s size.

And how special would it be to give a gift you made yourself?

Click Here to download detailed instructions, or pick up a copy of the winter issue of Home at Home magazine.

PS--Not quite sure why the little girl looks blue. Perhaps she needs a hot chocolate to warm up! (Maybe one with Snowman Poop!)

Home at Home

Get inspired with great ideas for dining and decorating in the winter issue of Home at Home. Available FREE at Front Cash.

Also available, our Holiday Catalog, filled with great savings and something for everyone on your Christmas list.

Stay tuned to the blog for new recipes from Anna Olson, gifts for gardeners from Mark Cullen and new winter projects from Home at Home magazine.

A special stuffing from Anna Olson

Pumpkin Dressing

By definition, a “stuffing” is cooked inside a chicken or turkey, while a “dressing” is baked in a separate dish. Regardless of how it is cooked, make sure you keep a few slices for that leftover sandwich of chicken and dressing - yum!

Serves 6

• 5 cups (1.25L) cubed day-old baguette or other crusty bread
• 4 Tbsp (60 mL) chopped green onion
• 1 Tbsp (15 mL) chopped fresh sage
• 2 Tbsp (30 mL) butter, melted
• 1½ cups (375 mL) pumpkin purée
• 2 Tbsp (30 mL) pure maple syrup
• 1¼ tsp (1 mL) fine salt
• 2 large eggs
• 1 cup (250 mL) coarsely grated medium Cheddar Cheese
• ½ cup (125 mL) lightly toasted pecan pieces, plus extra for sprinkling

Preheat oven to 350˚F (180˚C) and grease an 8-inch square pan.

Toss cubed bread, green onion and sage with melted butter in a large bowl. In another bowl, whisk pumpkin and maple syrup. Whisk eggs into pumpkin mixture and pour over bread. Stir and let sit for 15 minutes to soak in. Stir in Cheddar Cheese and ½ cup (125 mL) pecans. Pour into prepared pan and bake for about 45 minutes, until centre springs back when pressed.

Another delicious treat from Anna Olson

Find this recipe in the Fall issue of Home at Home Magazine

Triple Ginger Molasses Cookies

Ground ginger adds depth of taste, fresh ginger adds a subtle spike of heat and candied ginger adds that final sweet kick that altogether make it impossible to say no to a second cookie.

Makes about 2 dozen cookies

• ½ cup (125 mL) unsalted butter, at room temperature
• 1 ½ cup (375 mL) sugar, plus 1⁄4 cup (60 mL) for dipping
• ¼ cup (60 mL) fancy molasses
• 2 tsp (10 mL) grated fresh ginger
• 1 large egg
• 2 cups + 2 Tbsp (530 mL) all purpose flour
• ¼ tsp (1mL) salt
• 1 tsp (5mL) baking soda
• 1 tsp (5mL) ground ginger
• ½ tsp (2mL) ground cinnamon
• 2 Tbsp (30mL) finely chopped candied ginger

Preheat oven to 350˚F (180˚C) and line a baking tray with parchment paper.

In a medium bowl, cream together butter and 1½ cups (375 mL) sugar until light and fluffy. Add molasses, fresh ginger, and stir in egg. In a separate bowl, blend together flour, salt, baking soda and spices; add to butter base and blend until smooth. Stir in candied ginger. Place remaining sugar in a small bowl. Shape cookie dough into 1½-inch balls and toss into sugar. Place on prepared baking tray. Flatten cookies with your hand or the bottom of a glass. Bake cookies for 12-15 minutes, until lightly browned around the edges. Remove cookies from pan to cool. Cookies can be stored for up to 5 days in an airtight container.

A Delicious Recipe from Anna Olson

Below find a new autumn recipe from Anna, found in the Fall 2009 Home at Home magazine (get your free copy in-store). Now, it seems that all the apples she recommends are more easily found in Ontario so just select a firm, crisp apple instead.

Apple Cider Roasted Chicken

Serves 4 to 6

• 1 4 lb (2kg) roasting chicken (air chilled, preferably)
  
• 1 onion, sliced
• 1 Mutsu or Honey Crisp or Cortland apple, sliced and cored
• extra virgin olive oil, for basting
• coarse salt and ground black pepper
• ⅔ cup (160 mL) apple cider
  

For chicken, preheat oven to 350˚F (180˚C). Arrange onion slices in the bottom of a roasting pan that is just a few inches larger than the chicken. Place the chicken on top of the onions. Place apple slices in the cavity of the chicken. Baste chicken with olive oil and sprinkle generously with salt and pepper.

Cover pan and roast for 20 minutes. Remove cover and pour apple cider over chicken. Continue roasting until an internal temperature of 175˚F (80˚C) is reached, basting 3 or 4 times during roasting. Remove pan from oven and let chicken stand for 10 minutes before removing and carving. Serve cider juices with apple and onion slices from the roasting pan.

Fall Home at Home

The fall edition of Home at Home is out now! Check your mailbox or stop by the store to pick up your FREE copy! There are lots of great things in this issue, including some delicious recipes from Anna Olsen (I'll post a few up here over the next few weeks) and cash back offers worth more than $260!

Home at Home

The summer addition of Home at Home is packed with great kitchen and gardening ideas, and over $235 in cash back offers!

Included this month:

-a Natura feature, with information on our natural cleaning products (from laundry detergent to all purpose cleaners) and a green feature, with information on peat moss alternatives.
-How to grow Tasty Tomatoes
-How Gardens contribute to health
-Environmentally Responsible control of Insects
-Do it yourself projects like a potting bench/party bench, coasters, kids picnic table, deck water planter and more
-Ladder safety; exterior lighting
-Interview with Anna Olson and some fresh summer recipes, including Dry Glazed Pork Tenderloin and Strawberry Meringue Tarts

Pick up your FREE copy of Home at Home in-store, or ask our cashiers about signing up for FREE home delivery!

Home at Home

The Spring edition of Home at Home magazine is available in store now. Pick up a copy at front cash, or ask the girls to be signed up for home delivery--it's free! This edition features some great new garden product, as well as some of the new OXO products now carried by Home. Feeling handy? There is a super cute herb garden featured in the DIY section, perfect for keeping herbs handy on the deck.

Also available now is the new Home Hardware catalogue. Pick up your copy at Front Cash or the Lumber Desk. Any items in the catalogue not in stock can be special ordered, and usually arrive in about a week.