Miss Vickie's Kitchen Recipes: Top family favourites

Tomato Basil Bruschetta

YIELD: 16 slices, serves 4-6 as an appetizer

A simple-to-make appetizer that's also perfect as a midnight snack for two night owls.

• 4 plum tomatoes or 12 cherry tomatoes, chopped
• 2 cloves garlic, finely chopped
• 3 Tbsp chopped fresh basil
• 3 Tbsp finely chopped red onion (optional)
• 1/4 cup chopped black olives (optional)
• 1 tsp fresh lemon juice
• 2 Tbsp extra virgin olive oil, plus extra for brushing
• Sea salt and freshly ground black pepper to taste
• Baguette, cut into about 16 slices
• 1 Tbsp balsamic vinegar

1. Preheat the oven to 475°F.
2. In a medium bowl, mix together the tomatoes, garlic, fresh basil, red onion and black olives
3. (if using), lemon juice, olive oil, and salt and pepper. Set aside. Toss occasionally while you prepare the bread.
4. Brush one side of each slice of bread with olive oil. Arrange on a baking sheet, and toast with the oiled side down for 5 to 7 minutes or until golden.
5. Top the toasted side of each bread slice with the room-temperature tomato mixture just before serving so the toast will stay crispy.
6. Drizzle several drops of balsamic vinegar over each piece of bruschetta before serving.

TIP: The toasted slices can be made ahead and stored in an airtight container. Cool completely before storing.

Devilled Eggs

YIELD: 12 egg halves

This tasty high-protein dish is easy to prepare but will make you look like you are a seasoned chef. Serve it as an appetizer, a luncheon side dish, or a snack at a picnic.

• 6 large eggs, hard-boiled (see below)
• 2-3 Tbsp salad dressing (Miracle Whip or similar)
• 1 tsp sweet relish (such as hot dog relish)
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp dry mustard
• 1/2 tsp paprika or sprig of fresh parsley to garnish

1. Cut each egg lengthwise on a cutting board.
2. Use a small spoon or the tip of a small knife to remove the yolk. Place cooked yolks in a medium bowl.
3. Arrange the cooked egg whites on a platter.
4. Mash the yolks with a fork until smooth. Blend in the salad dressing, relish, salt, pepper, and dry mustard.
5. Carefully spoon approximately 1 Tbsp of the blended yolk mixture into each egg white until all is used.
6. Sprinkle each egg with paprika or top with a sprig of parsley.

TIP Transfer the yolk mixture into a small plastic bag with a snipped-off corner, or into a piping bag, and squeeze the yolk into the egg whites.  On the serving platter around the eggs, place sprigs of fresh parsley, cherry tomatoes, radishes, or sliced cucumber.

How to Hard-Boil and Peel Eggs

• In a medium saucepan, add enough cold water to cover the eggs by 1 inch. Set the timer for 15 (to 20) minutes. Bring to a boil.
• Simmer until the timer is up. Move the eggs around gently with a spoon during the first 5 minutes of cooking to make sure the yolks cook in the centre of the egg.
• Remove from the heat and place the eggs in cold water for 5 to 10 minutes. Cold water creates a layer of steam between the shell and the egg white, which makes it easier to peel the egg. Older eggs are always easier to peel than farm-fresh eggs.
• Hold each egg under cold running tap water, and crack the shell using the back of a spoon.
• Gently slip the edge of the spoon under the membrane beneath the shell, following the curve of the egg and lifting off the shell.
• Rinse the eggs thoroughly to remove any remaining bits of shell.

Potato Chip Chocolate Squares

YIELD: 12 squares

Bill and I concocted this salty and sweet treat one Friday night because we loved eating a Jersey Milk chocolate bar mixed with potato chips.

• 1 egg, beaten
• 1 1/2 cups crushed potato chips with salt
• 1 cup finely shredded unsweetened coconut
• 1/2 cup unsalted butter
• 1/4 cup granulated sugar
• 6 Tbsp unsweetened cocoa powder (like Fry's)

1. Melt the butter, sugar, and cocoa in a very heavy saucepan on low heat.
2. Add the beaten egg, stirring to cook and thicken. Remove from the heat.
3. Stir in the crushed potato chips and coconut.
4. Pat into a greased 8- x 8-inch pan and press down with your fingers to spread evenly.
5. Refrigerate for 30 minutes, then cut into squares.

TIP Use a rolling pin to crush the potato chips.

Carrot Cake

Serves 15-20. You'll need one large bowl for the liquid ingredients and another for the dry ingredients.

My niece partly credits her marriage proposal to her baking “Auntie Vickie's Carrot Cake” for her future husband.

Cake

• 4 eggs
• 1 1/2 cups pure coconut oil or peanut oil
• 2 cups granulated sugar
• 1 tsp pure vanilla extract
• 3 heaping cups grated carrots
• 2 cups unbleached all-purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp sea salt
• 1/2 cup chopped walnuts
• 1/2 cup raisins

Frosting

• 1/2 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 2 cups icing (confectioner's) sugar, sifted
• 1 tsp pure vanilla extract
• 1/4 cup chopped walnuts

1. Preheat the oven to 375°F if you are using a metal pan, or 350°F for glass.
2. Lightly oil and flour a 13- x 9-inch glass or metal baking pan. Line the bottom of the pan with parchment paper or lightly oil the pan to make it easy to remove the cake after baking.
3. In a large mixing bowl, beat the eggs well on medium speed. Add the oil, sugar, and vanilla and beat until well blended. Fold in the grated carrots and blend well.
4. In a second large mixing bowl, sift together all the dry ingredients (flour through salt).
5. Add the wet ingredients to the dry and mix until combined.
6. Add the walnuts and the raisins. Pour the batter into the pan.
7. Bake on the middle rack of the oven for 45 to 50 minutes. Check for doneness after 45 minutes by inserting a wooden pick into the centre of the cake. If the pick comes out clean, the cake is done. If not, allow the cake to bake for 5 to 7 minutes longer, then check again. Repeat as necessary. The sides and top of the cake should be golden brown when done. Cool the cake in the pan before frosting.

Frosting

1. To make the frosting, in a medium bowl, cream the butter, then add the cream cheese and blend together until there are no lumps. Gradually add the sifted icing sugar, blending well after each addition.
2. Add the vanilla and mix. Fold in the walnuts.
3. Frost the cake after it has cooled completely. Cut into squares and serve, or cover and refrigerate, then cut into squares and serve.