Clam Chowder

Clam chowder has been one of my favourite soups since I was a kid.  I would love it when I would come in from playing outside on a cold winter day and my mom would have some of this simmering on the stove.  For me it's a very comforting soup.  And it's a quick, easy soup to make.  I like this recipe because it's not a thick chowder, it's more of a broth.  (Ugh, I tried canned clam chowder once and it was so creamy and unappetizing...this chowder is nothing like that!)  I made some of these tea biscuits to go with this yummy chowder, it may just be childhood memories, but I think clam chowder needs tea biscuits on the side!  

I hope you enjoy this soup as much as I do!

Clam Chowder

3 tbsp butter

1/2 small onion, finely diced

1 celery stalk, finely diced

1 carrot, finely diced

2 cups of diced potatoes

2 cups water

Salt and pepper, to taste

1 can baby clams, with liquid

1 can evaporated milk

Melt butter in a large pot, add onion, carrots, and celery and cook for 3-5 minutes.  Add potatoes, salt and pepper, and water, bring to a boil.  Reduce heat and simmer for about 15 minutes, or until potatoes are cooked through.  Add the can of clams with the liquid and the milk.  Heat through and serve.

Buttery Tea Biscuits

These melt-in-your-mouth tea biscuits were a childhood staple while I was growing up.  My mom would make them all the time, and they were always a buttery, wonderful treat.  They are awesome with clam chowder, and even better for dessert (or tea time) served with butter and homemade jam.  I also like them made into Strawberry Shortcakes.  You just cut them in half, top with strawberries and whipped cream, and then pour a strawberry sauce over it all.  Delicious.
And the best thing about them is that they take about 5 minutes to prepare, and 15 to bake, so you have warm baked goodness in no time.

Tea Biscuits

2 cups all purpose flour

4 tsps baking powder

1 tsp salt

1/4 cup butter (room temperature)

1 cup milk

Preheat oven to 450F.  Mix together dry ingredients.  Cut in the butter using a pastry blender or 2 knives until the mixture resembles coarse cornmeal.  Make a well in the centre and slowly pour the milk into it.  Stir the dough just until it all sticks together.  

Turn dough onto a lightly floured surface and knead lightly for a minute or two.  Do not over knead, it should come together quite quickly.  Roll out until it is about 1/2 inch thick and then cut into 15-18 circles (I use the rim of a glass as I do not have a biscuit cutter).  Place on an ungreased baking sheet and bake for 12-15 minutes.  They will be golden brown on top.  

These are best served hot from the oven.

Banana Bread

Banana bread is one of those things that has to be homemade.  It's just so much better, and you can taste that it's made with real bananas.  The secret to this banana bread is to let it sit for 6 hours before slicing into it.  It's so hard to wait that long, but it's worth it.  It makes the banana bread so moist and keeps it nice and dense.  You also have to make sure you use overripe bananas with it.  I have made it with yellow bananas, and it definitely wasn't as moist.  The more black spots the better!  I prefer to make my banana bread with chocolate chips instead of walnuts, but since the hubby doesn't like chocolate I made this one with the nuts.  This is the recipe from my family's cooking bible "Five Roses Cookbook".

Banana Bread

1 1/2 cups All-Purpose flour

2 tsps baking powder

1/4 tsp baking soda

1 tsp salt

1/4 cup sugar

1/2 cup chopped walnuts (or chocolate chips!)

2 eggs, beaten

1/3 cup corn syrup

1 cup mashed ripe bananas (about 3-4 bananas)

Preheat oven to 350F.  

Stir dry ingredients and nuts together in a large bowl.  In a seperate bowl mix the remaining ingredients together.  Make a well in the centre of the dry ingredients and then pour in the liquid.  Stir together just until flour is moistened.  Pour into a greased loaf plan and bake for 55 to 60 minutes.  Let sit for 6 hours or overnight before slicing.