Home of the Famous Banana Dog!!

Welcome to Kath's Kitchen featured on The Retirement Show - the best years of our lives, on CFOS 560 each month with co-hosts Bob and Kathryn Durant.

When Bob announced his semi-retirement and left the morning show host slot, we knew that we were about to undergo many changes as he tranisitioned from full time to occasional work (I joined the semi-retired ranks too!).

Thus The Retirement Show was conceived and launched with the premiere show on Tuesday May 28, 2013.

We are delighted to be back for a 3rd year and welcome back our sponsor CanEVA. Barbara Kay will be a a regular guest over the next several months to discuss the importance of Elk Velvet Antler as a safe, natural remedy that relieves joint pain and promotes bone, muscle and cartilage growth, among other things.

The show will feature a number of lively topics ranging from lifestyle, finances, health, travel, entertainment and all of the other issues facing today's 50+ generation. As is our style, there will be lots of kibitzing and fun along the way.

We will spend some time in Kath's Kitchen and will share an easy peasy recipe from our favourites with you, endorsed, of course, by Gracie our resident "sous chef" ... and golden retriever.

The latest recipe is shown below. To view and print archived recipes click on the triangle next to the month of your choice in the archive list on the right side of the screen. Next, click on the recipe of your choice. When it opens into the text area below just choose print from the File menu.

We hope you enjoy this new chapter of Durant's World and will tune in. Join us this year on April 21, May 19, June 23, July 21, August 18, September 22, October 20, November 17 and December 15. Every show is repeated the following Saturday at 2:00pm.

Enjoy and thanks for listening!.

BON APPÉTIT!

Bob, Kathryn and Gracie

6/24/10

Uniquely Canadian Sqaures and Bars

    Happy Canada Day!

    Butter Tart Squares


    1 cup all purpose flour
    1/4 cup granulated sugar
    1/2 cup butter
    Topping:
    2 tbsp butter, melted
    2 eggs, lightly beaten
    1 cup packed brown sugar
    2 tbsp all-purpose flour
    1/2 tsp baking powder
    1/2 tsp vanilla
    1 pinch salt
    1 cup raisins
    1/2 cup coarsely chopped pecans

1 In bowl, combine flour with sugar; with pastry blender, cut in butter until crumbly. Press into 9-inch square cake pan; bake in 350°F oven for 15 minutes.

2 Topping: In bowl, mix together butter and eggs; blend in sugar, flour, baking powder, vanilla and salt. Stir in raisins and pecans; pour over base.

3 Bake in 350°F oven for 20 to 25 minutes or until top springs back when lightly touched. Let cool on rack. Cut into squares.

(Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)


Nanaimo Bars


    1 cup graham cracker crumbs
    1/2 cup ]sweetened flaked coconut or shredded coconut
    1/3 cup finely chopped walnut halves
    1/4 cup cocoa powder
    1/4 cup granulated sugar
    1/3 cup butter, melted
    1 egg, lightly beaten
    Filling:
    1/4 cup butter
    2 tbsp custard powder
    1/2 tsp vanilla
    2 cups icing sugar
    2 tbsp milk, (approx.)
    Topping:
    4 oz semisweet chocolate, chopped
    1 tbsp butter


1 In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg; stir until combined.

2 Press crumb mixture into parchment paper–lined 9-inch square metal cake pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool in pan on rack.

3 Filling: In bowl, beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth, adding up to 1 tsp (5 mL) more milk if too thick to spread. Spread over cooled base; refrigerate until firm, about 1 hour.

4 Topping:
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter. Spread over filling; refrigerate until almost set, about 30 minutes.

With tip of knife, score into bars; refrigerate until chocolate is set, about 1 hour. Cut into bars.
(Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)


6/17/10

Summer Brocoli Salad

  • 1 head fresh broccoli, cut into bite size pieces
  • 1/2 cup raisins (optional)
  • 1/4 cup red onion, chopped
  • 2 tablespoons white sugar
  • 3 tablespoons white wine vinegar
  • 1 cup mayonnaise
  • 1 cup sunflower seeds
  • 10 slices bacon
1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2 In a salad bowl, toss together broccoli, raisins, if using, and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.
3 Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.
Makes 6 Servings

6/10/10

Strawberry-Glazed Brie

    3/4 cup strawberries, mashed
    4 tsp packed brown sugar
    2 tsp lemon juice
    1/8 tsp cinnamon
    2 rounds (each 4 oz) Brie cheese

1 In small saucepan, combine strawberries, sugar, lemon juice and cinnamon; bring to boil. Reduce heat and simmer for about 6 minutes or until thickened; let cool slightly.

2 Remove rind from top of Brie; place on ovenproof platter. Spread strawberry mixture evenly over top; bake in 300°F oven for about 12 minutes or until cheese is softened but not melted.