Category Archives: Baking

Any Occasion Dark Fruit Cake

20 Tuesday Dec 2022

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This is a very moist and easy fruit cake to make.

Ingredients

  • 1 1/4 cups dried prunes (6 oz), chopped
  • 1 1/4 cups chopped dates (6 oz), chopped
  • 1 1/2 cups dark raisins (8 oz)
  • 1 1/4 cups golden raisins (6 oz)
  • 1 1/4 cups currants (6 oz)
  • ¾ cup butter
  • 1 cup dark or golden brown sugar
  • ¾ cup molasses
  • ½ cup coffee liqueur, or ½ cup strong black coffee (You can also make an instant coffee)
  • Zest and juice of 2 oranges or a combination of oranges and lemons
  • 1 cup chopped glace cherries
  • 1 cup candied citrus peel or pineapple, mango or papaya (I use a combination of each)
  • 1 1/2 cups pecans (7 oz), roughly chopped
  • 2 tsp allspice
  • 2 tsp cinnamon
  • 2 tsp powdered ginger
  • 1/2 tsp cloves
  • 1 tsp nutmeg
  • 3 tbsp cocoa (Yes cocoa) it melds well with the coffee but doesn’t taste chocolatey)
  • 3 eggs
  • 1 1/3 cups all purpose flour
  • ½ cup ground hazelnuts or slivered almonds or walnuts
  • ½ tsp baking powder
  • ½ tsp baking soda

Note: This cake is a combination of all your favourite fruits and nuts, so substitute as you wish.

Prepare pans: I use 2 loaf pans. lightly butter the pans and then line with parchment paper. You can cut two pieces and line up then down then up the other side. Then use the remaining piece to line the bottom and up the sides in the other direction.

If you use a round springform pan, lightly butter sides and bottom. Line bottom with parchment paper then the sides with a strip of parchment paper.

Directions

  1. Melt butter over medium heat, add the dates, currents, prunes, raisins, molasses, brown sugar, spices, coffee or coffee liqueur, orange zest and orange juice in a large saucepan.
  2. Bring everything to a low boil and simmer for about 10 minutes.
  3. Remove from heat and allow to cool down (about an hour). This is so when you add the eggs they will not become cooked eggs
  4. When cool, add in beaten eggs
  5. Sift in cocoa, baking powder, baking soda and flour
  6. Add all the ground nuts and the cooled boiled mixture
  7. Fold in the cherries, citrus peel and candied fruit
  8. Pour into the prepared baking pans.
  9. Decorate with pecan halves and candied cherries.
  10. Bake at 300 degrees F. for about 1 1/2 hours. depending on the pan size.
  11. Test for doneness with a tooth pick. This is a challenge due to the fruit sticking to the tooth pick.
  12. Remove from oven and allow to completely cool.

Note: If your candied fruit are too dry, add them while cooking the prunes, raisins etc. This will add back the moisture.

Options:

You can spread some of your favourite marmalade over top when the cake is still warm.

Or poke small holes in the top and bottom and pour about 4 oz of your favourite alcohol such as a flavoured brandy, rum or whiskey. Half on top and half on the bottom. Wrap several layers of alcohol socked cheesecloth.

Or soak your fruit in alcohol instead. Here is a link to show you how. Use the fruit above and soak according to directions in video.

Wrap cake in several layers of plastic wrap and store in a cool place

Enjoy

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Pecan Pie/Tarts Please

11 Sunday Dec 2022

Posted by in Baking, Dessert, wrks4me - Recipes

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This is an holiday favourite. The kids and family ask for it whenever we gather.

Ingredients

  • Unbaked pie crust or tarts
  • Shelled pecan halves (approx. 2 to 2 1/2 cups)
  • 3 large eggs
  • 1 cup of dark corn syrup (optional 3/4 cup dark corn syrup and 1/4 cup maple syrup)
  • 1/2 cup of your favourite packed brown sugar (light, medium or dark)
  • 1/4 cup of melted butter cooled to room temperature
  • 1 1/2 teaspoons of vanilla extract
  • 1/4 teaspoon of table salt

Directions:

  1. Place pie shell or tart shells on a baking sheet in case of spillage
  2. Preheat oven to 350 degrees F.
  3. Line bottoms of pie shells or tart shells with pecans
  4. Mix together all remaining ingredients
  5. Carefully pour to the top of shells

Bake:

  • Pie Crust:
    for 50-55 minutes in middle of oven (after first 20 minutes place a pie shield (silicon or aluminum foil) over edges of crust to prevent too much browning of edges
  • Tart Crust:
    for 20 minutes in middle of oven

Allow to cool as they are very hot. Serve at room temperature.

Enjoy

Based on Original recipe

Peanut Butter & Chunky Date Cookies

31 Thursday Mar 2022

Posted by in Baking, Dessert

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Ingredients

  • 1 cup (100g) rolled oats
  • 1/2 cup (55g) almond flour
  • 1/2 tsp baking soda
  • 1/2 cup (125g) crunchy peanut butter
  • 1/4 cup (80g) maple syrup or sugarless table syrup
  • 1-2 tsp vanilla extract (optional)
  • 3/4 cup chopped dates

Directions

  1. Preheat the oven to 350ºF.
  2. Stir together the oats, almond flour, baking soda into a mixing bowl
  3. Add the peanut butter, maple syrup or sugarless table syrup, and vanilla.
  4. Add the chopped dates.
  5. Use a small cookie scoop and roll into balls
  6. Arrange balls on a cookie sheet lined with parchment paper or silicon pad.
  7. Lightly press with a fork
  8. Bake for 10-12 minutes at 350ºF checking that the bottoms do not burn
  9. Place cookies on a cooling rack for at least 10 minutes.

Enjoy

Apple Pie Scones

11 Friday Mar 2022

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Ingredients

  • 2 cups flour
  • 1/3 cup sugar, plus extra for topping
  • 1 Tbs baking powder
  • 1/2 Tbs cinnamon, plus extra for topping
  • 1/2 cup cold butter, cubed
  • 2/3 cup apple pie filling, smashed
  • 3/4 cup milk

Instructions

  1. You can use a bowl or food processor
  2. If using a bowl: Mix together flour, sugar, baking powder, and cinnamon and work in butter until it resembles coarse crumbs.
  3. If using a food processor: Put flour, sugar, baking powder, and cinnamon and cold butter into processor and pulse until it resembles coarse crumbs.
  4. Take the apples out of the apple pie filling and smash them with a potato masher, fork or your fingers and mix into milk. Stir into the flour mixture until well combined.
  5. Pat into an 8″ circle on a lined or greased baking sheet, making sure the thickness is even throughout.
  6. Cut into 8 even wedges
  7. Sprinkle extra cinnamon and sugar over top
  8. Bake at 400 degrees for 18-20 minutes or until golden brown.

Enjoy

Soft Dinner Rolls

26 Tuesday Jan 2021

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Ingredients:

  • 4-5 cups of all purpose flour
  • 1/3 cup white sugar
  • 2 Tbsp rapid rise, instant yeast
  • 1 tsp salt
  • 1 1/2 cups of warm milk, 110 degrees F.
  • 1 egg
  • 5 Tbsp soft butter (for dough)
  • 2 Tbsp melted butter (to brush ontop)
  • Optional: Sesame Seeds

Directions:

  1. Put yeast & sugar in warm milk and put aside for about 5 minutes
  2. In a separate bowl add 3 cups of flour, salt, butter and egg
  3. Using a stand mixer with a hook set on low speed until the flour mixture is blended, then add milk mixture
  4. On medium speed add 1/2 cup of remaining flour until blended. Then add another 1/2 cup of flour. Repeat adding another 1/2 cup of flour until a ball of dough forms
  5. If necessary, add more flour, dough should pull away from sides and be soft and sticky
  6. Remove dough from mixer and put into a lightly greased bowl and cover with plastic wrap or plastic wrap.
  7. Allow to rise in a warm area for 30 minutes
  8. After 30 minutes, remove from bowl and lightly punch down
  9. Divide dough into 24 pieces (approx 2 ounces or 56 grams)
  10. Form into balls (sprinkle sesame seeds on tops if prefered)
  11. Put onto a 9×13 inch lightly greased baking sheet and cover with a towel or plastic wrap. Allow to rise another 30 minutes in a warm area
  12. Preheat an oven at 375 degrees F.
  13. Baked rolls for 12 to 15 minutes or until they are golden brown. (If they become too brown, cover tops with foil)
  14. Remove rolls from oven and brush with melted butter
  15. Serve warm or store cooled into a plastic bag.

Based on the original recipe

Terrific Tourtière/Casserole

16 Wednesday Dec 2020

Posted by in Baking, Main Dishes

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Ingredients

Pastry

  • 2 cups of all purpose flour
  • 1 cup shortening (Crisco)
  • 3/4 tsp salt
  • 1 egg
  • 2 Tbsp Cold Water (ice water works best)
  • 1 Tbsp White Vinegar

Spice Blend

  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice1/4 teaspoon ground mustard
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper

Filling

  • 1 large russet potato, peeled, quartered
  • 1 1/2 large onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 pound ground pork
  • 1 pound ground beef
  • 1 teaspoon kosher salt
  • 3/4 cup potato cooking water, plus more as needed
  • Optional: 2 cups frozen mixed vegetables (peas, carrots, lima beans)

Egg Wash

  • 1 large egg
  • 1 tablespoon water

DIRECTIONS

STEP 1 – Pastry

(If using a food processor or mixer with dough hook)

  1. Put flour, cold shortening, and salt into the processor
  2. Combine egg, water and vinegar together in a cup
  3. Pulse processor and gently pour liquid into the processor
  4. Stop when a dough ball forms (DO NOT OVERWORK DOUGH)
  5. Wrap with plastic wrap and put into refrigerator for about 15 minutes, until needed

(If making by hand)

This image has an empty alt attribute; its file name is pastry-blender.jpg
  1. Put flour, cold shortening, and salt into a bowl
  2. Combine egg, water and vinegar together in a cup
  3. Using a fork or pastry/dough cutter (see right) blend shortening into flour
  4. Add liquid mixture into dry ingredients until moist (DO NOT OVERWORK DOUGH)
  5. Form a dough ball
  6. Wrap with plastic wrap and put into refrigerator for about 15 minutes, until needed

STEP 2 – Mix Spices

  1. Blend together all the spices and put aside

STEP 3 – Filling

This image has an empty alt attribute; its file name is chow-chow.jpg
  1. Cut potato into quarters and put into a enough water to cover and bring to boil
  2. Cook potatoes for about 15 minutes or until a fork can be inserted
  3. Remove potatoes and mash, put aside until needed (KEEP POTATO WATER – DO NOT THROW OUT)
  4. Add some oil to pan and add the onions
  5. Cook until golden
  6. Add both meats and brown the meat
  7. Add spices and garlic, along with about 3/4 cup of “Potato Water” and continue to cook for about 40 minutes or until most of moisture has evaporated. If there is still alot of oil, remove with a spoon. Do not overcook as the meat should remain moist.
  8. Stir in the mashed potatoes and fold in the optional frozen vegetables
  9. Put aside and let cool for about 15-20 minutes before putting into pastry dish
  10. While mixture is cooling, take prepared dough from refrigerator and divide in two. Dust surface and top of dough ball with a little flour and roll out pastry using a rolling pin to fit a 9″ deep dish pie plate (you will need two pieces of rolled out pastry. One for the top and one for the bottom of the dish.
    (If you don’t like so much dough you can put meat mixture into a small casserole dish and just cover the top with a piece of rolled out dough. If you have any dough left over, put into the freezer for next time.)
  11. Spoon mixture into pie plate and cover plate with remaining rolled out pastry dough
  12. Crimp edges of dough together. Trim off excess dough
  13. Combine egg and water together and brush top with egg wash
  14. With a knife, poke a few holes into the top of the dough to let the steam out.
  15. Put into a preheated 375 degree F. or 190 degree C. oven and bake for about 1 hour.
  16. Can be served as is or with “Chow Chow”, tomato relish, ketchup or even beef gravy

Enjoy

Braided Cinnamon Knots & Rolls

19 Monday Oct 2020

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INGREDIENTS

Dough

  • 2 cups whole milk, warm to the touch
  • ½ cup granulated sugar
  • ½ cup (1 stick) unsalted butter, melted (I use salted)
  • 2¼ teaspoons (1 packet) active dry yeast
  • 5 cups all-purpose flour (divided)
  • 1 teaspoon baking powder
  • 2 teaspoons kosher salt

Filling (I double this for more cinnamon flavour)

  • ¾ cup light brown sugar
  • 2 tablespoons ground cinnamon
  • ¾ cup (1½ sticks) unsalted butter, softened

Frosting

  • ½ cup cream cheese softened
  • 1 cup Icing Sugar
  • 2 Tbsp butter
  • 1 Tsp vanilla extract
  • 4 Tbsp milk (or heavy cream or half and half)

PREPARATION

Make the dough:

Cinnamon Braids before baking
  1. In a bowl, put in warmed milk, sugar and melted butter (warm to the touch, 100-110˚F (37-43˚C)
  2. Add yeast over top of the mixture and gentle mix. Cover bowl and let sit for 10 minutes in a warm place.
  3. Add 4 cups of the flour to the milk mixture and with a wooden spoon stir until combined. Cover with plastic wrap or a towel and place in a warm place to rise and double in size.
  4. Coat a baking tin and put aside until ready.
  5. While waiting the dough to rise cream butter, cinnamon and brown sugar together and set aside.
  6. After the hour is up, remove cover from dough and add the remaining flour, salt and baking powder. Combine well and put dough onto a clean floured surface. Dust dough with flour and kneed for at least 10 minutes adding a little extra flour as needed to keep it from being too sticky.
  7. Using a rolling pin, roll out dough to a large rectangle (12″-14″ x 17″).
  8. If making “rolls” (see diagram). Begin rolling the dough into a log from the short end. Continue rolling and place seam-side down.
  9. If making “knots” (see diagram). With long side towards you, fold 1/3 dough over the filling and then again the remaining 1/3. Cut into 12 equal strips. Using a sharp knife, cut down the length of each section to make 3 strands but leave attached at the top. Begin to braid each strand, then roll up the braids over itself and place seam side down into well greased “large muffin tins”. (you will need two)
  10. Trick in cutting: Use dental floss to the rolls, a knife will flatten them. Cut them into 12 equal pieces and depending on if you are making “Braided Knots” or “Rolls” place them into muffin tins or baking pans. Cover with a towel and allow them to rise another 35-45 minutes. Note: At this point you can cover them with plastic wrap and freeze them until ready.
  11. Place into a 350˚F (180˚C) preheated oven and bake for 25-30 minutes until lightly brown.
  12. While they are baking, make the frosting by putting all ingredients into a bowl and combine until well mixed.
  13. After cinnamon rolls or knots have been removed from oven, let stand for about 10 minutes and drizzle frosting over top.

Enjoy!

Servings: 12

Shaping Cinnamon Rolls or Braids

Adapted from original recipe

Easy Cinnamon Apple Cake

08 Thursday Oct 2020

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Keep a can of apple pie filling and a roll or two of cinnamon rolls so that if you get unexpected people dropping by or just have a craving, you have a delicious cake at the ready.

Ingredients

  • 1 can apple pie filling (540 ml)
  • 1 or 2 cinnamon rolls with icing (351 g)
  • 1 cup chopped pecans (optional)

Directions

  1. Depending on the how many people you wish to serve you can use 1 or 2 cinnamon roll tubes. (Using 1/2 can of pie filling and 1 cinnamon roll will yield you 6 servings in an 8″x8″ pan) If you use a full can of pie filling you will need 2 cinnamon rolls and a 9″x13″ pan.
  2. Open your tubes of cinnamon rolls and separate the sections
  3. Cut each section into quarters with a knife or scissors and put into a bowl
  4. Open the can of pie filling and depending on how many tubes you are using cut apple slices into smaller pieces, and put them in the bowl with the cinnamon rolls.
  5. Gently fold the apple pieces and 1/2 the pie filling mixture together
  6. Coat the cooking pan with cooking spray and pour the mixture into it
  7. If using pecans, sprinkle over top
  8. Bake in a preheated over at 375 degrees F for 30 minutes
  9. Let cool at least a 1/2 hour before drizzling the icing from the cinnamon tubes over top.

Serve and Enjoy

Special Fried Chicken

30 Wednesday Sep 2020

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(Check it out against the Colonel’s. Not the same but truly delicious)

This recipe fell out from one of my mom’s recipe books. It’s been there for decades till fate stepped in and fell into my hands. Wasn’t a fan of much of the fried chicken recipes but this one is truly delicious and even better the next day.

Ingredients

  • 2 small frying chickens (cup up)
  • 1 cup flour
  • 1 tbsp salt*
  • 1/2 tbsp celery salt*
  • 1 tbsp dry mustard
  • 1/2 tbsp black pepper
  • 2 tbsp paprika
  • 1/2 tbsp garlic salt*
  • 1 1/2 tbsp meat tenderizer (I think this is actually MSG (Monosodium Glutamate) which I didn’t use)
  • 2 tbsp ground ginger
  • 1/4 tbsp thyme
  • 1/4 tbsp basil
  • 2 eggs
  • 1/2 cup milk

Directions

  1. Mix dry ingredients together and put half each into two plastic bags.
  2. Beat 2 eggs and milk together in a bowl
  3. Put pieces in one of the plastic bags and toss
  4. Dip the coasted chicken in the egg mixture
  5. Put one piece of chicken at a time in other plastic bag and toss to coat
  6. Fry 2 or 3 pieces of coasted chicken until lightly brown (3 or 5 minutes)
  7. When all the chicken are fried, put on a rack in the oven at 325 for 1 hour or until done.

*(If using garlic powder and celery seeds, you can can use the salt, but if using garlic salt and celery salt you might want to use eliminate the extra salt)

Enjoy

“Buttermilk” Biscuits

19 Wednesday Aug 2020

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Ingredients

  • 2 cups of All Purpose Flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup of ice cold butter (Frozen the better)
  • 3/4 cup buttermilk (I make my own by adding 2 or 3 tsp of vinegar to milk and stir well)

Directions

I use a food processor but you can mix in a bowl

If using a bowl

  1. Combine all the dry ingredients into a bowl
  2. Slowly add the milk and mix till well blended

If using a food processor

  1. Combine all the dry ingredients into the food processor
  2. Turn on food processor on low and mix till all the butter is combined
  3. Slowly pour the milk into the processor while mixing til it forms a ball of dough

Forming biscuits

  1. Place ball of dough onto a floured surface
  2. Roll out down about 1/2 inch
  3. Fold in half and roll again to 1/2 inch
  4. Fold the rolled out half from bottom to the top and roll out to 3/4 inch
  5. Using a 2 1/2 inch biscuit cutter or large mouth glass cut out biscuits
  6. Place on a silicon lined tray
  7. Brush top of biscuits with buttermilk or melted butter
  8. Bake at 400 – 425 degree F. for 10-15 minutes (check to ensure they don’t burn)

Enjoy