- 1 tin (6 ounces/170g) tin of solid white tuna in water, well drained
- 2 TBS minced celery
- 1 TBS minced red onion
- 1/4 tsp celery seed
- 1/4 tsp dill weed
- 1/4 tsp onion powder
- 1/4 tsp salt (or to taste)
- 1/4 tsp coarse ground black pepper
- 1 tsp light olive oil
- 2 TBS (or to taste) good quality mayonnaise
- 6 rounds (4 inch) of sour dough (or preferred type) bread, lightly buttered on one side
- 3 slices of Swiss cheese
- 6 TBS grated cheddar cheese
Open Face Tuna Melts (small batch)
Ingredients
- 1 tin (6 ounces/170g) tin of solid white tuna in water, well drained
- 2 TBS minced celery
- 1 TBS minced red onion
- 1/4 tsp celery seed
- 1/4 tsp dill weed
- 1/4 tsp onion powder
- 1/4 tsp salt (or to taste)
- 1/4 tsp coarse ground black pepper
- 1 tsp light olive oil
- 2 TBS (or to taste) good quality mayonnaise
- 6 rounds (4 inch) of sour dough (or preferred type) bread, lightly buttered on one side
- 3 slices of Swiss cheese
- 6 TBS grated cheddar cheese
Instructions
- Preheat your oven to 400*F/200*C/ gas mark 6. Butter your bread rounds and place onto a baking tray lined with some baking paper, butter side up.
- Flake the tuna into a bowl and mash it well with a fork. Stir in the celery, onion and all of the seasonings.
- Add the mayonnaise to the mixture along with the olive oil and mix well together until thoroughly combined.
- Place the bread rounds in the oven for about 5 minutes. Remove from the oven. Flip over so that the butter side is now down.
- Divide the tuna mixture evenly between the bread rounds.
- Cut the cheese slices into quarters and place two on top of each pile of tuna. Sprinkle a tablespoon of grated cheddar on top of each.
- Bake for 15 to 20 minutes until heated through, the cheese has melted and the bread is nicely toasted.
- Serve hot with your favorite sides. (veggie sticks and dip, or potato chips, soup, etc.)
Did you make this recipe?
I was having my family over for supper on Sunday afternoon. Usually, we all gather at my sister's table, but this week I thought that I would give her a week off. I had bought one of those President's Choice Holiday Feast Turkey (and fixings) pie that I wanted to cook and to try. My sister had had one and she said it was really good.
I love pie and I love turkey pie. I just cannot eat a full sized one all by myself, so what better excuse to have the family over than to buy and bake one to share! So, this is what I did.
We enjoyed this with some scalloped potatoes and green beans on the side. I wanted something special for dessert and happened upon this delicious cake recipe by Christina Lane.
WHAT YOU NEED TO MAKE VANILLA BUTTERMILK CAKE (SMALL BATCH)
Just a few simple ingredients and not a lot of any of them. Make sure all of your ingredients are at room temperature before beginning.
- 6 TBS (86g) butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- pinch fine salt
- 3/4 cup (94g) all-purpose plain flour
- 1/4 tsp baking soda
- 6 TBS (89ml/92g) buttermilk
- 8 TBS (1/2 cup/115g) butter, at room temperature
- 2 cups (260g) icing sugar
- 1 tsp vanilla extract
- 1 TBS milk or cream
- Cake sprinkles to decorate (optional)
HOW TO MAKE VANILLA BUTTERMILK CAKE (SMALL BATCH)
Vanilla Buttermilk Cake (small batch)
Ingredients
- 6 TBS (86g) butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- pinch fine salt
- 1/4 tsp baking soda
- 3/4 cup (94g) all-purpose plain flour
- 6 TBS (89ml/92g) buttermilk
- 8 TBS (1/2 cup/115g) butter, at room temperature
- 2 cups (260g) icing sugar
- 1 tsp vanilla extract
- 1 TBS milk or cream
- Cake sprinkles to decorate (optional)
Instructions
- Preheat the oven to 350*F/gas mark 4/180*C. Butter a six in round deep cake tin and line the bottom with baking parchment. Set aside.
- Whisk the flour and soda together with the salt. Set aside.
- Measure out the buttermilk for the cake. Set aside.
- Cream the butter and sugar together with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined.
- Beat in the flour and the buttermilk, making three dry and two wet additions, beginning and ending with dry.
- Spread in the prepared baking tin, smoothing the top over.
- Bake for 37 to 39 minutes until well risen and golden brown. A toothpick inserted in the center should come out clean.
- Leave to cool in the tin for five minutes, then tip out onto a wire rack to cool completely. Once cold, carefully pull off the paper. Do not frost until cold.
- To make the frosting measure all of the ingredients (apart from the cake sprinkles) into a bowl and using an electric mixer beat on high until light, fluffy and well mixed together. If you think it is too thick, you can beat in a little bit more milk. It should be thick, creamy and spreadable.
- Place a dab of buttercream on an 8-inch plate, Place the cake layer on the cake top side down so that the flat bottom side presents itself.
- Spread half of the buttercream around the sides of the cake, covering it evenly and smoothing it out. Spoon the other half on top and spread it out, making attractive swirls.
- Sprinkle cake sprinkles over top if desired to decorate.
Did you make this recipe?
Prepare to fall in love. This cookie recipe I am sharing with you today is not only a very simple one but probably one of the most delicious cookies that I have ever made and baked. So delicious in fact that I am now going to have to bake more to pop into the freezer for Christmas because we have put a serious dent into the ones that we already baked.
I came across the recipe on Pinterest, attributed to a page called Mildly Meandering. They looked and sounded very simple to make and amazingly delicious. I was absolutely right on both counts. They were very simple to make and amazingly delicious.
The longest part of the recipe is waiting for the dough to chill. You don't want to skip this step. It is crucial step and will give you the crispest cookie result.
These are crisp and buttery. Perfect for dunking. Much like biscotti, but not as hard. There is a difference between crisp and hard. These are crisp. And they smell amazing when they are baking.
These are the perfect balance of crisp and buttery, with a subtle spicy flavor. Perfectly easy to make. They would make a beautiful addition to any Christmas Cookie tray!
- 1 cup (125g) all-purpose plain flour
- 1/3 cup (73g) soft light brown sugar, packed
- 1/2 cup (115g) butter, at room temperature
- 1 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 1/2 tsp powdered ginger
I am in love with these cookies. They are crisp and moreish with a lovely lightly spicy flavor. Perfect for enjoying with a hot drink. Today it was hot chocolate, loaded with some foamy milk on top and a dusting of cinnamon.
These cookies were so good I am now going to have to bake more because I have put a huge dent into the ones I already baked. Oh boy, I am so naughty!
Swedish Spice Crisps (Muskotsnittar)
Ingredients
- 1 cup (125g) all-purpose plain flour
- 1/3 cup (73g) soft light brown sugar, packed
- 1/2 cup (115g) butter, at room temperature
- 1 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 1/2 tsp powdered ginger
Instructions
- Cream the butter and brown sugar together with an electric whisk until thoroughly combined and light. Beat in the spices.
- Slowly beat in the flour until it has been thoroughly amalgamated. Knead gently a few times and then form a flat ball. Place into a zip lock baggie and chill in the refrigerator for 30 to 40 minutes.
- Preheat the oven to 350*F/180*C/ gas mark 4. Have ready a large baking sheet, lined with baking paper.
- Take the cookie dough from the refrigerator and divide equally in half. Shape each half into a rectangle about 12 inches long and 3 inches wide on your baking sheet, leaving plenty of space in between each. (I use a rolling pin.) It will be roughly 1/4 inch thick.
- Using the back of the tines of a fork, make lines across each rectangle
- Bake in the preheated oven for 14 to 16 minutes.
- Remove from the oven and immediately cut into 1-inch strips on the diagonal. (I used a pizza cutter.)
- Leave to cool completely. Store in an airtight container.
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