Cooking and Baking

There are 33 posts filed in Cooking and Baking (this is page 1 of 4).

Links in Canadian Cuisine

 

 

A history of cooks and cooking, foods and foodways in Canada.

 

Dotty’s Recipes

 

Collection of tried and true recipes, reflecting Canada’s ethnic diversity. Dorothy Rheaume.

 

J.J.’s Complete Guide to Canada: Canadian Foods

 

An explanation of Canadian meals. Unique food and drinks.

 

 

The Ontario Maple Syrup Producers Association provides numerous recipes that use maple syrup.

 

 

Lovella Schellenberg enjoys farm and family life western coast of British Columbia. Traditions of food and faith.

 

 

Information about the show and the cook, with recipes and kitchen tips.

 

Voyageur Storytelling: Country Supper Recipes

 

Small collection of recipes from the French Canadian trappers of yesteryear.

 

 

The list includes: figgy duff, Saskatoon berry pie, butter tarts, and split pea soup. (August 03, 2012)

 

 

 

Valerie Lugonja showcases the evolution of Canadian Prairie cuisine. Based in Edmonton, Alberta.

 

 

 

DNA Gardens: Prairie Berry Recipes

 

Dessert dishes made from such familiar prairie berries as saskatoon, chokecherries and black currants.

 

 

Recipes for dishes using Manitoba grown ingredients.

 

 

Original recipes provided by this northern Alberta resident.

 

A Culinary Tour of New Brunswick

 

 

Provides information on various New Brunswick restaurants and also includes unique recipes.

 

New Brunswick Recipes

 

Mainly seafood recipes. Soups, roasts and desserts.

 

 

Archive of Acadian recipes, including some Cajun and French-Canadian cooking.
Provides an archive and weekly features for recipes ranging from pickled zucchini to barbequed caribou ribs. St. John’s, Newfoundland.
Original source ODP, now Curlie.

 

I’m Making Pancakes to Cure a Headache

Buttermilk Pancakes

A splash of vanilla and a small pat of butter are the secret ingredients to these decadent, fluffy pancakes.

Ingredients

  • 1-1/2 cups (375 mL) all-purpose flour
  • 3 tbsp (45 mL) granulated sugar
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1-3/4 cups (425 mL) buttermilk
  • 1 egg
  • 2 tbsp (30 mL) butter, melted
  • 2 tsp (10 mL) vanilla
  • 1 tbsp (15 mL) canola oil

Preparation

In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, egg, butter and vanilla; pour over dry ingredients and whisk until combined but still slightly lumpy.

Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium-high heat. Using scant 1/4 cup (50 mL) per pancake, pour in batter; spread slightly to form pancakes. Cook until bubbles appear on top, about 3 minutes. Flip and cook until bottom is golden brown, about 1 minute. Transfer to rimmed baking sheet; cover and keep warm in 250°F (120°C) oven.

Source : Canadian Living Magazine: July 2006

Verification for Technorati: KGE95AKVKWQ3

Pancake Breakfast Cookie

All the deliciousness of a big breakfast baked into a cookie! This snack by Donna Fier is simply unforgettable.

For more information visit Recipe to Riches!

Preparation time:

Cooking time: 15 minutes

Yield: 30

Ingredients

1/2 cup unsalted butter

1 package bacon (500 g)

2/3 cup packed brown sugar

1/3 cup granulated sugar

3 tablespoons buttermilk

2 tablespoons maple syrup

1 teaspoon vanilla

1 unit egg

1 2/3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Directions

In small saucepan, melt butter over medium heat; cook, swirling pan often, until tan coloured and fragrant with a nutty aroma, about 2 to 5 minutes. Pour into large bowl and set aside to cool slightly.

Meanwhile, in batches cook bacon over medium heat until crisp, spooning off fat as necessary. Drain on paper towel-lined baking sheet. Chop bacon.

Using wooden spoon, stir sugars, buttermilk, maple syrup and vanilla into cooled butter. In small bowl, beat egg until frothy; beat into butter mixture. In another bowl, whisk together flour, baking powder, baking soda and salt. Fold into butter mixture along with bacon, just until combined. Cover and chill dough for 30 minutes.

Preheat oven to 375F (190C). Line two baking sheets with parchment paper.

Shape dough by forming heaping tablespoonfuls into balls; place 2 inches (5 cm) apart on prepared baking sheets. Bake one sheet at a time in centre of oven until puffed and set, about 10 minutes. Cool for 5 minutes on baking sheet; transfer to rack to cool completely.

via Pancake Breakfast Cookie.Pancake_Breakfast_Cookie_001

Homestyle Pancakes with Fresh Berries – Astro.ca

Homestyle Pancakes with Fresh Berries – Astro.ca.

Astro has a new caramel yogurt. It’s delicious. So far I can only find it at one store here. Went to their site and found this pancake recipe. I haven’t tried adding yogurt to pancakes before. Just butternilk. Sounds like a good idea, though I don’t think I’d use the caramel yogurt for pancakes.

 

Homestyle Pancakes with Fresh Berries

INGREDIENTS

1 cup sifted flour 250 mL
1 tbsp sugar 15 mL
¾ tsp baking soda 3.75 mL
½ tsp salt 2.5 mL
2 eggs 2
1 cup Astro Original Balkan style yogourt 250 mL
½ cup water 125 mL
1 tbsp melted Lactantia butter, plus additional for brushing griddle 45 mL

PREPARATION

  1. In a medium bowl, whisk flour, sugar, baking soda, and salt.
  2. In another bowl, beat eggs. Blend in Astro Original Balkan style yogourt, water and melted Lactantia butter. Add dry ingredients and beat until combined.
  3. Brush a griddle or a large skillet with Lactantia butter. Spoon ¼ cup of batter onto griddle.
  4. Cook until bubbles appear on surface and pop, edges are set, and undersides are golden, 1-2 minutes.
  5. Flip pancakes with a spatula and cook until undersides are golden and pancakes are cooked through, 1-2 minutes more.
  6. Serve immediately, or keep warm in 200°F oven. Serve with fresh fruit, maple syrup or whip cream.

ADDITIONAL NOTES

TIP: Add ½ cup frozen blueberries, chocolate chips or nuts for an indulgent breakfast treat.

Canadian Pie-In-A-Jar

This perfectly packaged treat by Mijune Pak pulls in the best of all provinces! Find her foodie blog, Follow Me Foodie.

From Food Network Canada –  Recipe to Riches

Preparation time:

Cooking time: 70 minutes

Yield: 8

Ingredients

Pastry

1 1/4 cups all-purpose flour

1/3 cup marzipan (4 oz/120 g)

1/2 cup cold unsalted butter, cut in cubes

3 tablespoons slivered almonds

1 unit egg yolk

6 tablespoons ice water

Vanilla Custard

1 1/2 cups 35% whipping cream

2 tablespoons maple syrup

unit Seeds from 1 vanilla bean

5 unit egg yolks

3/4 cup granulated sugar

Filling

3 unit ripe but firm Bartlett pears

2 tablespoons unsalted butter

1/4 cup packed brown sugar

1/4 teaspoon salt

1/8 teaspoon ground cardamom

2 tablespoons cornstarch

Brulée

1/4 cup granulated sugar

Directions

Pastry

Grease bottom of eight 1 cup (250 mL) wide mouth mason jars. In bowl and using fingertips, blend together flour and marzipan until fine consistency. Work in cold butter until mixture has coarse crumb consistency. Using fork, stir in almonds. Mix egg yolk and ice water; pour over flour mixture and toss with fork just until dough comes together. Gather into a ball. Flatten into a disc. Wrap in plastic. Chill for 1 hour.

Preheat oven to 375F (190C).

Divide pastry into eight equal portions; press one portion firmly into bottom of each prepared mason jar (not up sides). Pierce a few times with tines of fork. Place on baking sheet. Bake for 25 to 30 minutes or until golden brown. Set aside. Reduce oven temperature to 350F (180C).

Vanilla Custard

In saucepan, heat cream, maple syrup and vanilla bean seeds over medium-high heat until bubbles form around edge of pan and mixture is steaming; remove from heat. In bowl, whisk yolks with sugar until thickened and creamy. Gradually whisk in hot cream mixture. Return mixture to saucepan; cook over medium heat, stirring constantly, until custard thickens and coats back of a spoon, about 2 to 4 minutes. Strain through fine-meshed sieve into a bowl. Place piece of plastic wrap on surface of custard. Set aside.

Filling

Peel and core pears. Cut into 3/4 inch (2 cm) cubes. In nonstick frying pan, melt butter over medium heat; cook pears until slightly softened, stirring gently, about 4 to 5 minutes. Stir in sugar, salt and cardamom until sugar dissolves. In small bowl, whisk cornstarch into 2 tbsp (25 mL) water; stir into pear mixture and cook until thickened, about 30 to 60 seconds. Divide evenly among mason jars. Pour cooled Vanilla Custard over warm pears, dividing evenly.

Place mason jars in a large shallow baking dish. Add hot water to half way up side of jars. Bake in centre of oven for 25 to 30 minutes or until custard is set but slightly jiggly at centre. Carefully remove from water bath; cool to room temperature. Refrigerate until cold and custard is set, at least 2 hours.

Brulée

Preheat broiler. Sprinkle each pie with 1-1/2 tsp (7 mL) sugar. Carefully broil until sugar caramelizes. (Alternatively, use kitchen torch.) Serve immediately, or close jars and store in refrigerator. Best served at room temperature.

via Canadian Pie-In-A-Jar.

This one didn’t make it to the final two but the idea is so cute! I think the recipe is a bit complicated. I’d try adapting it to make it simpler and use less fancy ingrediants, like the marzipan and almonds (sometimes almonds give me an allergic reaction, not always though).

White Chocolate Cheesecake

WHITE CHOCOLATE CHEESECAKE

8 oz. melted white chocolate

3 lb. cream cheese

1 1/4 c. sugar

1/2 c. flour

6 eggs

1 c. heavy cream

1 tbsp. vanilla

Grease a 10-inch springform pan. Preheat oven to 300 degrees.

Place cream cheese, sugar and flour in a mixing bowl and cream until light and fluffy. Add eggs, one at a time, mixing well after each addition. Scrape down bowl and add melted white chocolate. While mixer is running on very low speed, slowly add vanilla and heavy cream, blend well.

Pour mixture into springform pan. Bake for 50-60 minutes or until center of cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

SAUCE FOR TOPPING:

1 c. heavy cream

2 c. white chocolate, finely chopped

2 oz. orange liqueur Triple Sec

Place heavy cream in a saucepan and bring to a boil. Pour over white chocolate and stir with a wooden spoon until melted. Add orange liqueur and continue stirring until well mixed. Pour warm over chilled cheesecake and serve.

via Cooks.com – Recipe – White Chocolate Cheesecake.

Sour Cream Cheesecake

Daisy Brand – Recipes – Sour Cream Cheesecake.

Sour Cream Cheesecake

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 1 cup sugar divided use
  • 2 eggs, beaten
  • 16 ounces cream cheese, softened
  • 1 dash salt
  • 1 1/2 teaspoons vanilla divided use
  • 1 cup Daisy Brand Sour Cream

Directions

Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press into the bottom of a 9-inch spring-form pan. Refrigerate the crust while making the filling. Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes. Pour the filling into the spring-form pan over the graham cracker crumb crust. Bake at 350 degrees for 25 minutes. Cool 30 minutes before adding the sour cream topping. Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake. Bake for 10 more minutes at 350 degrees. Cool to room temperature and then place in refrigerator to chill before serving.

The Love Chef Web Site – Recipes – Desserts

PUMPKIN WHITE CHOCOLATE CHEESECAKEWITH GINGERSNAP CRUSTMONDAY, NOVEMBER 24, 2003 — DESSERT COMPETITIONDanette Randall – Denver, CO — WINNERCRUST:            2 cups gingersnaps whole            6 tablespoons butter            1 ½ tablespoons brown sugarFILLING:            Three 8 oz. packages cream cheese room temperature            ¾ cup pumpkin            ¾ cup melted white chocolate            1 cup sugar            3 eggs            1 teaspoon vanilla            ¼ teaspoon nutmeg            1 teaspoon cinnnamonTOPPING:            ½ cup almonds            1 teaspoon sugar            2 tablespoons butterPre-heat oven to 350° F.Wrap outside of pan with foil. In processor, grind gingersnaps, add sugar, melted butter and press into 9" springform pan. Bake 5 to 7 minutes. Take out and keep oven at temperature.Mix cream cheese and sugar in processor until smooth, add the rest of the ingredients and process until completely mixed and smooth.Pour mixture into prepared crust and bake 50 minutes to 1 hour, until cheesecake starts to crack.While cooling, process almonds, butter, and sugar in processor; spread the mixture evenly on cookie sheet and put in oven for 6-7 minutes until it starts to toast. Spread evenly on top of cheesecake and cool 4 to 5 hours. Remove ring of pan and serve.

via The Love Chef Web Site – Recipes – Desserts.

This is the basis of the cake I’m making for Zack’s birthday tomorrow.

German Pancakes with Buttermilk Syrup

The buttermilk syrup caught my attention. I’ve never thought of anything but maple syrup, traditional for Canadians. But, buttermilk is one of my favourite things. This is something I’d like to try. No flour on hand at the moment, I used it up making buttermilk pancakes.

German Pancakes with Buttermilk Syrup

Ingredients

6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
BUTTERMILK SYRUP:
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
confectioners’ sugar

Directions

Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes.
Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners’ sugar; serve immediately with the syrup.