Apple Oat Loaf

apple, oat. loaf, savoury, fall, autumn, cinnamon, farm, picking, breadMy family came up to visit this week and we wanted to show them around the area, so we did a little sight-seeing.  Just a little drive up the road is Homestead Orchards.  They used to be a dairy farm but the owners switched over to apples a few years back and now the son runs the farm.  They offer pick-your-own apples, as well as strawberries and fresh corn.  The strawberries help them out during the beginning of the summer when the apples aren’t quite ready, helps them in the pocketbook too.   They even bake apple goods on-site, so you can pick up a fresh apple pie or apple blondie hot from the oven, if you choose.

When we arrived there were three types of apples ripe for picking.  Apples ripen earlier or later during the season depending on the type.  When we went there were galas, gingergold, and jonamac apples ready to be picked.  They recommend you bring your own bags so it’s easier on the environment too.

When you arrive you can see rows of apple trees laden with ripening fruit.  The ones which are ready are clearly marked and you’re welcome to taste while you pick.  Jonamac is a combination of a Jonathon and a MacIntosh apple and is a perfect baking apple and great for applesauce and apple butter.  We spent about half an hour going through the trees and finding the ones we liked.

After you go back to the barn area, your apples are weighed and you pay a very reasonable price per pound.  Of course we picked up an apple blondie to go too, since the smell of fresh baking was wafting through the air.  At this time of year who could resist.   Talk about farm to table!

A while ago, I picked up some steel cut oats thinking that they were similar to large flake.  Boy was I wrong.  While the oats are delicious, I hadn’t realized how much more prep would be needed for the steel cut variety.  I foolishly picked up the large bag and we’re still have about half a bag left.  Instead of always trying to use it up making breakfast, I searched for another way to use these wonderfully filling grains.  What did I find?  Honey oat loaf.  Since we have the fresh apples, why not combine the two?

This recipe requires a little prep as you have to soak the oats for a couple of hours before everything else is mixed together.  You could even do it overnight and leave them in the fridge if you like, but you really only need to soak them for a couple of hours.

After the oats have softened, place in large mixing bowl.  Preheat your oven to 350F.  Mix in your melted butter and honey while on the mixer is on low.  Add the eggs and mix well.  In a separate bowl mix the flour, baking soda, salt, and cinnamon.  Blend the dry mix with a whisk until well combined.  While the mixer in on low, add about 1/3 of the dry ingredients.  Then add 1/2 of the milk, one more third of dry, the last of the milk, and finally, the last of the dry.  You should always end mixing with the dry ingredients.  That way you can tell if your mix is too wet or dry and you can adjust accordingly.  Then fold in the diced apples.   Place even amounts into two greased 8×5 pans and bake for 70 minutes.  The dough is very dense so it needs the longer bake time.

Once removed from the oven, immediately remove from the pans and let cool on the rack.  The steel cut oats give the loaf a nice chewy texture, interspersed with the warming flavour of apple and cinnamon.

apple, oat, cinnamon, loaf, savoury, bread, farm, picking, fall, autumn, harvest

Print Recipe
Apple Oat Loaf
Course Dessert
Prep Time 15 minutes
Cook Time 70 minutes
Servings
loafs
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 70 minutes
Servings
loafs
Ingredients
Instructions
  1. Place steel cut oats in a large bowl and cover with the two cups of boiling water. Let sit uncovered at room temperature for 2 hours. Stir once half way through.
  2. Preheat oven to 350 degrees.
  3. In a medium bowl, sift flour, baking powder, cinnamon, and salt.
  4. In a small microwave safe bowl, melt butter and honey then stir into bowl with oats.
  5. Beat egg into milk and alternately add milk mixture and flour mixture to large bowl with oats stirring with a wooden spoon as you add each. Do not over mix, just mix to combine wet into dry. Fold in diced apple pieces.
  6. Generously spray two standard size loaf pans (8X5) with non-stick cooking spray and scrape the dough into the pan, using half the batter for each. Using a spatula, smooth out the top then place in oven for 70 minutes (one hour and ten minutes), or until a tooth pick inserted in center comes out clean. The dough is dense so we recommend leaving in for the full 70 minutes.
  7. As soon as the bread comes out of the oven, remove from pan and cool on a wire rack to cool completely. Slice and serve with additional drizzled honey.
Recipe Notes

Note: this bread is not meant to be that sweet.  I personally like to use more tart apples for a greater contrast in taste.  Experiment and let me know how you do.

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Zucchini Loaf

zucchini, garden, newfoundland, highway, dessert, A couple of months ago I planted some zucchini sprouts purchased from our local garden centre.  Every year I seem to lose my memory about how abundant zucchini plants are under ideal conditions.  This summer’s crop is doing really well.  We’ve had quite a bit of moisture this season.  Some farmers are complaining it’s too wet, while others say their yield is the best they’ve seen for years.  You can’t please everyone.

We went away last week to do some camping for the weekend and came back to find two huge zucchinis tucked away under the leaves.  I had thought I found most of the small ones, but for some reason there’s always one or two which I overlook.  Needless to say, the ones I didn’t pick were about the length from my elbow to my fingers, about a foot and a half.  So, I picked them and thought about what to do with all this wonderful bounty.

First I made some muffins.  It’s my go-to for using up stuff.  Then zucchini tots.  They are like tater tots, but use zucchini instead of potato.  Basically toss some grated zucchini in a large bowl with some bread crumbs, egg, salt, pepper, grated cheese, and garlic.  Press into little bite-size balls and bake at 400 for 20 minutes.  Yummy and fast.

Then came the loaves.  I’ve made 10 so far and there will be more coming.  Erma Bombeck talked about being that neighbour who has so much zucchini that you end up sneaking next door in the dead of night with little gift baskets filled with zucchini and ringing the doorbell.  As you crouch behind the potentilla, You spy your neighbour gingerly pick up the basket expecting an abandoned child or pet and pull back the gingham.  A cry of exasperation comes from their lips as they realize they’ve now been cursed with the gift of produce.

When we were visiting Newfoundland a few years ago we took a drive up the Northern peninsula to visit L’anse Aux Meadows.  It’s a national historic site which shows when the Vikings visiting the northern part of the island thousands of years ago.  As you’re driving up the highway you have to first be on the lookout for moose.  That highway is famous for accidents involving moose and cars.  Unfortunately neither the car with its passengers nor the moose fair well when they meet.  Always be careful driving, especially at dusk.

One other thing you’ll notice is along the highway there are gardens.  I thought it a bit peculiar to see a fenced garden just plopped along the highway.  Most of the plots that we were driving past were started in the late 1960′s when the highway was constructed. Up until then gardening had been a challenge due to the lack of plentiful and fertile soil along the coast. However, when the major road was built the dirt was piled up alongside the road where it could be put to great use in growing the main Newfoundland crops of potatoes, cabbages, and turnips.

While our garden isn’t along the highway, I wanted to share some of the bounty with my zucchini loaf recipe.  This recipe is fairly easy and you can add raisins or chocolate chips for variety.  I’ve added some All Bran buds for a little extra fiber.

Preheat your oven to 375F.  In your mixing bowl combine the eggs, oil, sugar, apple sauce, and vanilla.  Mix until combined.  Then add the grated zucchini.  Mix to combine.  In a separate bowl add the flour, salt, cinnamon, nutmeg, baking powder and soda.  Mix with a wire whisk to evenly distribute the ingredients.  With the mixer on low add the dry ingredients to your wet.  Mix until you can’t see any more flour.  Then add the All Bran Buds.

Pour into a prepared 8X5 loaf pan.  I spray mine with cooking spray, but you can butter and flour the pan if you prefer.  Bake for 50-60 minutes until a knife comes out clean when inserted in the center of the loaf.   Let cool in the pan on a rack for 10 minutes.   Then remove from the pan and let cool completely.

zucchini, garden, newfoundland, highway, dessert,

Print Recipe
Zucchini Loaf
These moist and not too sweet loaves will help you use up all that wonderful zucchini you have been blessed with.
zucchini, garden, newfoundland, highway, dessert,
Course Dessert
Prep Time 15 minutes
Cook Time 50-60 minutes
Servings
loaf
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 50-60 minutes
Servings
loaf
Ingredients
zucchini, garden, newfoundland, highway, dessert,
Instructions
  1. Preheat your oven to 375F.
  2. In your mixing bowl combine the eggs, oil, sugar, apple sauce, and vanilla.  Mix until combined.  Then add the grated zucchini. Mix on low until evenly combined.
  3. In a separate bowl combine the flour, salt, cinnamon, nutmeg, baking soda and powder. Mix thoroughly with a wire whisk until evenly distributed. With you mixer on low, add the dry ingredients to the wet. Combine until you no longer see any flour. Add the All Bran Buds cereal.
  4. Pour into a greased 8X5 loaf pan and bake for 50-60 minutes. It's done when a knife inserted into the centre comes out clean. Let the loaf cool in the pan for 10 minutes and then remove and let cool on the rack completely.
  5. Makes 8-10 slices.
Recipe Notes

I like to take some of the moisture out of my grated zucchini before I bake with it.  You can toss the grated zucchini with some salt and then place the zucchini in a fine sieve.  Place the sieve over a large bowl to catch the liquid.  Let sit for a least an hour.  Afterwards pat dry with a clean dish towel.  You can also use paper towel.

 

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Portuguese Orange Cakes – Bolinhos de Laranja

portuguese, orange, cake, dessert, portugalThe story of the Portuguese presence in Canada dates back to the Age of Discovery in the 15th and 16th centuries. Although it is not clear who may have landed in Canada prior to John Cabot’s historic voyage in 1497, it is believed that Diogo de Teive who set out from Lisbon in 1452, had previously explored the east coast of Canada. His exploration would eventually influence the likes of Christopher Columbus. It is well documented that Portuguese explorer Gaspar Corte-Real landed in Newfoundland in 1501. His statue stands proudly in St. John’s today.

Statue of Gaspar Corte Real in St. John’s, Newfoundland

Evidence of the Portuguese presence is manifest in the many places names of Portuguese origin in Atlantic Canada. Most notable perhaps is the name Labrador which is believed to be named after João Fernandes, a “lavrador,” (a farmer).

Some historians contend that after the Vikings the first attempt at a establishing a permanent colony in Canada was lead by navigator Alvares Fagundes circa 1520. The location of this settlement has never been found but believed to have been somewhere in Cape Breton. Although no permanent communities are known to have lasted, the Portuguese presence in Atlantic Canada continues to this day while men fish for cod on the Grand Banks.

If you have the time you can take the Baccalieu Trail. Baccalieu is derived from the Portuguese word for codfish.  This 230km trek will take through such charming places as Heart’s Content, Cupids, and Heart’s Desire.  You eventually find yourself reaching Baccalieu island off the coast.  Offshore, Baccalieu Island bears witness to the potential menace of the North Atlantic. The wrecks of more than a dozen ships lie under the waters that surround the island. Baccalieu Island Ecological Reserve has 11 species of seabirds nesting there, making it the most diverse seabird colony in the province. The island hosts 3.3 million pairs of Leach’s Storm Petrels, and thousands of puffins and black-legged kittiwakes and other birds each summer. The foxes that share the island with the birds rarely go hungry.

There’s even the Bacalao restaurant in the capital, St. John’s.  The owner, Andrea Maunder, celebrates the food and culture of the province while keeping the menu hyper-local.  Many of the menu’s ingredients are grown locally or hunted locally.  Drop by and give them a try.

I found this wonderfully simple recipe for these light orange cakes that take no time at all.  They are fluffy, light, and have the fresh orange citrus flavour.  Perfect as a dessert for a party or get-together.

Preheat oven to 350F. Grease 2 muffin pans.
In a bowl combine flour, baking powder, salt and orange zest.
In a separate bowl combine eggs and sugar and beat with an electric mixer for 3 minutes or until the eggs are pale yellow and fall in ribbons. Stir in orange juice, butter and vanilla until well combined.
Stir in the dry ingredients until just combined. The mixture will froth a little. Pour the batter into the muffin cups filling them 3/4 of the way up.  Bake for 13-14 minutes or until the edges start to brown. Sprinkle the top of each cake with some sanding sugar and return pans to the oven. Turn the oven off and leave them in there for 2 minutes.  Sanding sugar is a coarser sugar.  Its crystals are larger and will give your cakes a nice crunch.
Allow the pans to cool 5 minutes then run a knife around the edge of each cake and gently unmold. Let the cakes cool completely.
portuguese, cake, orange, dessert, portugal
Print Recipe
Portuguese Orange Cakes - Bolinhos de Laranja
Prep Time 10 minutes
Cook Time 14 minutes
Servings
cakes
Ingredients
Prep Time 10 minutes
Cook Time 14 minutes
Servings
cakes
Ingredients
Instructions
  1. Preheat oven to 350F. Grease 2 muffin pans.
  2. In a bowl combine flour, baking powder, salt and orange zest.
  3. In a separate bowl combine eggs and sugar and beat with an electric mixer for 3 minutes or until the eggs are pale yellow and fall in ribbons. Stir in orange juice, butter and vanilla until well combined.
  4. Stir in the dry ingredients until just combined. The mixture will froth a little. Pour the batter into the muffin cups filling them 3/4 of the way up.
  5. Stir in the dry ingredients until just combined. The mixture will froth a little. Pour the batter into the muffin cups filling them 3/4 of the way up. Bake for 13-14 minutes or until the edges start to brown. Sprinkle the top of each cake with some sanding sugar and return pans to the oven. Turn the oven off and leave them in there for 2 minutes. Sanding sugar is a coarser sugar. Its crystals are larger and will give your cakes a nice crunch.
  6. Allow the pans to cool 5 minutes then run a knife around the edge of each cake and gently unmold. Let the cakes cool completely.
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Summer Savoury Biscuits

savoury, biscuits, bread, bun, quickAsk anyone from the province about savoury and they will tell you that it’s a staple in most Newfoundland kitchens.  Summer savoury is an annual herb and is hearty enough to survive the short Atlantic growing season.  It’s flavour is similar to the winter variety and is sometimes used as a substitute for sage.

Newfoundlanders use summer savoury mostly in stuffing, or as we call it, dressing.  This is the stuffing that you will find inside your holiday turkey.  One of my favourite uses is to have chips with Newfie dressing.  That is french fries which are covered in a deep rich brown gravy, then you add fried onions and dressing on top.  It can be found in most restaurants on the island.

There was a small place in Windsor called Hiscock’s.  Unfortunately the store is closed and a candy/ice cream shop is in its place.  Hiscock’s was famous for its chips and dressing.  They were open late into the night and one could go there after staying out with your friends and scarf back some loaded wedge fries.

Hiscocks, newfoundland, windsor, grand falls, drive-in, fast food, fries
Hiscock’s Drive-In

These fries were amazing.  Thick wedges of potatoes, battered and deep fried.  The outside was crispy and inside was light and fluffy.  The way a french fry should be.  These would then be piled into a takeout container the similar shape as those rectangular Chinese takeout containers.  Then you would choose your toppings.  My personal favourite was dressing and gravy with deep fried weiners.

Remember this was the time in my youth when I didn’t care about calories or what I ate.  I was a skinny teenager.  Oh how things have changed.  I would get the fries, dripping with lovely brown gravy, layered with the savoury dressing, and peppered with little pillows of weiners (these were deep fried too).  Heavenly and amazingly good.

Summer savoury can be used in other applications too.  I found a lovely recipe for biscuits and decided to add the savoury to the recipe.  Similar to a scone, these biscuits are light and fluffy, and are very quick to make.  They are perfect as a side to mostly any main, but they are best if you have something in a sauce or gravy.  That way you can use the biscuit to sop up the excess.

The original recipe calls for vegetable shortening, but you can use butter.  Preheat your oven to 450F.  Combine the dry ingredients: flour, baking powder, sage, savoury, thyme and salt. Cut in with a pastry blender or forks the shortening.   PRO TIP:  Freeze the shortening and grate.  Then add to the dry mix.  Easier to get the small pieces covered in flour.  Add the milk and combine until the dough comes together.   Turn the dough out onto a lightly floured surface.  Knead the dough until the flour in incorporated, about 8-10 times.  Try not to overwork the dough.  You don’t want gluten to form which would make the biscuits too chewy.  You can check out my post about bread rescue and it will give you some pointers on how not to overwork dough.

Flatten the dough until it’s about an inch thick.  I just used my hands, but you can use a rolling pin if you want.  Cut the dough into rounds and place on a greased (or Silpat lined) baking tray.   When I was a child I watched my grandmother use an old Swartz mustard glass dipped in flour.  Bake for 12-14 minutes until golden brown.  Transfer to a rack to cool.  My rounds were about 3 inches in diameter.

Swartz Mustard Glass

An aside. Back in the 1960s, you could get mustard in these really cool glasses with card suits on them.  I guess the Swartz mustard company thought that people would continue to buy their product to get a whole set. There were ubiquitous in most kitchens across the island.  I only remember a couple of glasses at my grandparent’s house, but they may have lost some along the way.

 

Enjoy these wonderful fluffy, savoury biscuits.  Don’t forget to drop me line and subscribe so you won’t miss out on any posts.savoury, biscuits, bread, bun, quick

Print Recipe
Quick Savoury Biscuits
These wonderfully light, fluffy biscuits are perfect for any main. Make lots as they will disappear quickly.
savoury, biscuits, bread, bun, quick
Course Side Dish
Prep Time 15 minutes
Cook Time 12 minutes
Servings
biscuits
Ingredients
Course Side Dish
Prep Time 15 minutes
Cook Time 12 minutes
Servings
biscuits
Ingredients
savoury, biscuits, bread, bun, quick
Instructions
  1. Preheat oven to 450F.
  2. Combine dry ingredients in a large bowl: flour, baking powder, salt, and herbs. Mix well.
  3. Using a pastry cutter, or two forks, cut in the shortening until finely incorporated. Then add milk and bring together into a dough. Turn out into a lightly floured surface and knead 8-10 times. If the dough is too dry you may have to add a little milk.
  4. Flatten to about an inch thick with your hands or a rolling pin. Cut into rounds. Reshape scraps and flatten to cut out more rounds. Do this a maximum of two times or the dough will be too tough. Bake for 12-14 minutes until golden. Cool on rack. For best results serve slightly warmed.
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Buttermilk Banana Muffin

muffin, banana, buttermilk, sugar, dessert, cinnamonFor the longest time I thought everything my mother created in the kitchen was a Newfoundland invention.  When I was a youngster she would make cabbage rolls from scratch.  She would make the filling and boil the cabbage and spend the afternoon rolling them up and baking them for supper.  Same with Chinese food.  She would cut up pieces of chicken, dip them in batter and deep fry them.  Then she would make her own sweet and sour sauce and serve them with stir fried veggies and rice.  I thought both of those dishes were Newfoundland recipes.  Later, when I was older, I found out that those recipes weren’t authentic to just Newfoundland.  But that’s the great thing about food, it becomes authentic to the person making it.

As a baker I’ve learned how to do pastries and breads from around the world.  I’ve made baguettes from France, Victoria sponges from England, Swiss meringues, and countless others.  But when I try a recipe and I get comfortable with it, then I can experiment and make authentic to me.  I can add my ingredients and my take on the recipe.  So that’s what I’ve done with this basic banana muffin recipe.

I’ve added the richness of buttermilk and the sweet cinnamon sugar to just give it my spin on a classic muffin.  Yes, you can find many, many, many banana muffin recipes out there, but I haven’t found one that adds the cinnamon sugar on top.  And that’s the great thing about recipes.  You just tweak it a little and it becomes yours.

So, enjoy these wonderful buttermilk banana muffins with a nice cup of tea.  And who knows, maybe you’ll change it up to make it your own and it will be just as good, if not better.  Remember to invite me over so we can swap!

muffin, banana, buttermilk, sugar, cinnamon

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Buttermilk Banana Muffin
A moist banana muffin with the slight tanginess of buttermilk and sweet sugar cinnamon topping.
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Muffin
Topping
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Muffin
Topping
Instructions
  1. Preheat oven to 400F
  2. In a large bowl combine the flour, sugar, baking powder, cinnamon, and salt. Use a whisk to mix thoroughly.
  3. In a large bowl with your hand mixer combine the mashed bananas, buttermilk, egg, and vegetable oil. Turn the mixer to low and slowly add the dry ingredients. Blend until you cannot see any flour. Do not overmix.
  4. Transfer the batter to greased or lined muffin tin. Using a scoop, fill each until 3/4 full. Bake on middle rack in the oven for 20-25 minutes. The muffins should be slightly brown around the edges.
  5. Let cool for a couple of minutes in the pan and then transfer to a rack to cool completely. Meanwhile combine the remaining cinnamon and sugar in a small bowl for the topping.
  6. Once the muffins have cooled, take one and first dip in the melted butter, shaking off any excess. Then dip in cinnamon sugar.
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Partridgeberry Chewies

cookie, newfoundland, partridgeberry, oatmeal, raisin, spices, dessertWhata yat?  It’s been a little while since I’ve posted, so I wanted to get you all up to speed.  I had a tooth removed so I wasn’t feeling the best for a couple of days.  The dentist told me that I had to eat soft foods.  You know, like oatmeal, soup, yogurt, and the like.  At least I know what it will feel like when I’m put in the home later.  Nothing could be too hot or cold, as it would cause me discomfort.

So I found this chewy oatmeal cookie.  The dentist said I could eat soft foods and this cookie is nice, soft, and chewy.  The partridgeberry jam gives it a bit of a tang, and the spices round out the flavour.

If you’re wondering what the heck are partridgeberries, they are a berry that’s common to the Atlantic provinces. They grow on bushes low to the ground and are very hearty.  The flavour is similar to a cranberry, but can be a little bitter on the finish.  You won’t notice the bitterness with this cookie though.

First preheat your oven to 350F.  Cream the shortening and the sugars with the paddle attachment on your stand mixer.  You want to get this mixture well blended and then add the egg and vanilla.  Whip for about two minutes so it’s nice and fluffy.  These cookies bake flat so you’ll want to get them nice and aerated.

While that is mixing combine the flour, baking soda and powder, salt, and spices.  Mix the dry ingredients together to distribute evenly.  Turn your mixer to low and slowly add the dry mix to the creamed batter.  Then add your oatmeal, jam, and raisins.  Spoon tablespoons onto a Silpat or parchment lined baking sheet and bake for 10-12 minutes.  They will spread a bit so leave a couple inches between each.cookie, newfoundland, partridgeberry, oatmeal, raisin, spices, dessert

The cookies will look a little moist when they come out of the oven, but they will continue to bake slightly when they are cooling.  Let them cool in the pan for a few minutes, then transfer them to a rack to cool completely.

Print Recipe
Partridgeberry Chewies
Chewy oatmeal cookies with the slightly tart taste of partridgeberry jam
Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Servings
dozen
Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Servings
dozen
Instructions
  1. Preheat oven to 350F
  2. In stand mixer with the paddle attachment, cream the shortening and both sugars. Cream well until blended. Add the egg and vanilla. Beat until fluffy, about two minutes.
  3. In a separate bowl mix your dry ingredients together: flour, baking soda, baking powder, cinnamon, ginger, and nutmeg. Blend so all is distributed evenly.
  4. Slowly add the dry to the creamed mixture with your mixer on low. Then add the oatmeal, raisins, and jam. Mix until blended. Do not overmix.
  5. Scoop about a tablespoon full (#30 scoop) on parchment or Silpat lined cookie sheet. Bake for 10-12 minutes. Cookies will be slightly moist in center. Let cool for a couple of minutes on the pan and transfer to a rack.
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Molasses Drop Cookies

cookies, dessert, molasses, ginger, cinnamon, cookie, soft, chewy, newfoundlandI remember these cookies fondly.  My mother made them often and I used to grab two or three of them with a tall glass of cold milk.  These molasses drop cookies are soft, chewy, and full of molasses flavour.  The cinnamon and ginger help round out the slight bitterness that molasses can bring.  I guarantee this will be one of your favourites.

These cookies also go by the name of Lassy cookies.  Lassy is obviously a shortened form of molasses and has worked its way into the Newfoundland vernacular.  There are lassy buns, lassy candy, and lassy bread.  There is another cookie called the lassy mog.  It starts off like the molassses drop cookie, but you add raisins and nuts to the batter.  Of course, molasses is great by itself on some bread or toutons, but it’s even better in the form of a cookie.

You start by creaming together the shortening and the brown sugar.  Once that is creamed add the egg.  Whip this batter for two minutes.  Don’t cheat and make sure you whip the batter for the proper amount of time.  This incorporates air into the batter and will make your cookie light and fluffy.   Take the time to preheat your oven to 350F.

While that is being mixed combine the sour milk and molasses.  Milk can be soured by add a tablespoon of vinegar or lemon juice to fresh milk and let it sit for five minutes or so.  When you mix the molasses into the milk you will see curdled pieces of milk floating about.  This is perfectly fine.  The soured milk help balance out the flavours of the cookie.

In another large bowl combine your flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.  Use a wire whisk to evenly mix the dry ingredients.

Now, with your mixer on low add about 1/3 of the flour mixture to the creamed mixture.  Then add about 1/2 of the milk/molasses to the batter.  Add the next third of flour, then the rest of the wet ingredients.  Finally add the last of the flour mixture.  You always want to end mixing with the dry ingredients.   This way you can judge if the batter is too loose or stiff.  Also you won’t run the risk of over mixing your batter.  Mix until clear.  That is, until you don’t see any white of the flour in the batter.

Line your cookie sheet with parchment or Silpat.  You can just use cooking spray on your cookie sheet, but if you read this blog regularly you’ll realize I like using a Silpat.  It makes cleaning so much easier and the cookies don’t stick at all.  Invest in some Silpat liners.  You’ll thank me later.

cookies, dessert, molasses, ginger, cinnamon, cookie, soft, chewy, newfoundland

Scoop the batter with a #30 scoop onto the liners, leaving space for the cookies to spread slightly.  Bake for 12-15 minutes in the middle of the oven.  Because you can only do one pan at a time, I scooped my cookies and left them in a cool place so they wouldn’t deflate while the others were baking.  The coolest place was my garage, so I set the pans out there.  The cookies will look slightly underdone when you take them out, but rest asured, they will continue to bake when they cool on the pans.

Let them cool on the pans for a few minutes before you place them on a cooling rack to cool completely.

cookies, dessert, molasses, ginger, cinnamon, cookie, soft, chewy, newfoundland
Molasses Drop cookies


Print Recipe
Molasses Drop Cookies
Amazing chewy Molasses Drop cookies.
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
dozen
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
dozen
Ingredients
Instructions
  1. Preheat oven to 350F. Cream together the shortening and brown sugar. Add one large egg. Beat for two minutes on medium speed. Mixture should be light and fluffy.
  2. In a small bowl combine soured milk and molasses. To sour milk add one tbsp of lemon juice or vinegar to fresh milk. Set aside for a few minutes.
  3. Combine the flour, baking soda and powder, salt, cinnamon, ginger, cloves in a large bowl. Stir with wire whisk to distribute ingredients evenly throughout.
  4. Add 1/3 of the dry mix to the creamed mixture while the mixer is on low. Add 1/2 of the milk/molasses mix. Add the next third of dry ingredients, then the rest of the wet. Finally add the last of the dry and mix until clear. No white flour should be showing in the batter.
  5. Drop with #30 scoop onto lined cookie sheets. Bake for 12-15 minutes. Let cool on pan for a few minutes and then transfer to a wire rack to cool completely.
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Steamed Carrot Raisin Pudding

dessert, carrot, raisin, pudding, sauce,
Carrot Raisin Pudding with Brown Sugar Sauce

Steamed puddings have been around for centuries.  Early puddings used to be cooked in animal intestines — as haggis still is. This wasn’t overly convenient. The intestines were only available when an animal was slaughtered, and required a good deal of work to clean them before they could be used.

Cloths for boiling puddings weren’t thought up until the early 1600s. Pudding cloths were lined with suet and flour, the mixture was poured into this, the cloth was tied up and then boiled under water for hours. When it was boiled in a cloth, it came out sphere shaped. With the advent of the cloth technique, Steamed Pudding making in England started to take off.  In Newfoundland, a steamed pudding, such as Figgy Duff, usually comes as part of Jiggs dinner.  Jiggs dinner is a boiled dinner done on Sundays with salt beef, cabbage, potatoes, carrots, and turnips.  All are boiled together in a large pot, as well as the dessert in a pudding bag.

Steamed dessert puddings that rose (such as Christmas or Plum pudding, or Sponge puddings), would not have been possible before the invention of baking powder (in America, in the mid-nineteenth century.)

While it may seem like a lot of work, steamed puddings are relatively easy to prepare and cook.  You just need something to cook the pudding in, usually a large pot and something to hold the pudding.  You can use a pudding bag, an old (clean) coffee tin, or a pudding mould.  Pudding bags and molds can be found at home and decor stores, or you could click on the ad at the bottom of my post.  (Subtle as a lead pipe, I am.)

This steamed carrot pudding is a great way to hide a little more veg into your meals.  It’s a sweet pudding, and should be served with a sauce.  The easiest way is just to buy the caramel, chocolate, or custard sauces available at the supermarket.  I will tell you how to make a homemade sauce, so stay tuned for that.

For your pudding, combine the flour, baking powder, baking soda, salt, cinnamon, and allspice in a large bowl.  Add the raisins and currants and toss them with the flour mixture.  Make sure they are coated with flour.  It will evenly distribute the fruit throughout the dessert.

In another bowl with your hand mixer on medium, cream the butter and brown sugar until smooth.  Add the beaten egg to the creamed sugar.  With your mixer on low, slowly add the flour mixture until the batter becomes too stiff to mix.  Fold in the remaining flour/fruit.

Stir in the grated carrot, potato, and bread crumbs.  The batter will be thick.  Stecarrot, dessert, raisin, pudding, sauceamed puddings typically don’t have much flour because you don’t want the dessert to be too gummy.  Place the batter into a greased pudding mould.  If you do not have a mould, then use steam-proof container and cover with aluminum foil.  Secure the foil with an elastic so no water can get in or out.  Place the mould into a large pot and pour water so it reaches at least half way up the sides.  Bring the water to a boil and turn down the heat to simmer.  Steam the pudding for 2 1/2 hours, then uncover and place in a preheated 350F oven for 10 minutes.  This will just firm up the crust.

Serve with your favorite sauce.


Print Recipe
Steamed Carrot Raisin Pudding
Small steamed puddings make a great hostess gift.
Course Dessert
Prep Time 20 minutes
Cook Time 2 3/4 hours
Servings
servings
Ingredients
Flour mixture
Cream mixture
Course Dessert
Prep Time 20 minutes
Cook Time 2 3/4 hours
Servings
servings
Ingredients
Flour mixture
Cream mixture
Instructions
  1. For the flour mixture combine flour, baking soda, baking powder, salt, cinnamon, and allspice in a large bowl. Add the raisins and currants. Toss to coat. Set aside.
  2. Cream together butter and brown sugar with you mixer on medium speed. Add the beaten egg. Stir in the grated carrot, grated potato, and bread crumbs.
  3. Slowly add flour mixture to the creamed mixture. Mixing by hand if the batter becomes too thick for the electric mixer.
  4. Pour the batter into a greased pudding mould and lightly press the batter down to make a flat layer. Cover and place in a large pot. Fill the pot with water so the water comes at least halfway up the sides of the mould. The mould should not touch the bottom of the pan, so you may have to use a small can or trivet. Bring the water to a boil and reduce the heat to simmer. Steam for 2 1/2 hours.
  5. Keep an eye on the water level, just in case the water level gets too low. Just add a little more hot water if necessary. Once steamed remove the lid and place in a preheated 350F oven for 10 minutes.
  6. Serve with your favourite sauce.
Recipe Notes

If you prefer individual puddings, divide the pudding batter among greased custard cups or ramekins, filling about 3/4 full.  Cover with aluminum foil and steam for about an hour.  Serve warm with sauce.

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Scrunchies

scrunchie, cookies, coconut, chocolate, chocolate chip, peanut, chewy, oatsNo, this isn’t a post about the elasticty donut a lot of women sported in their hair in the eighties.  It’s about a drop cookie and this drop cookie is chock-a-block full of different ingredients from all over my pantry.  There’s creamy coconut, chocolate chips, and crunchy peanuts.  It almost sounds like I’m writing an ad for a chocolate bar, but this is a cookie.

Ever have one of those days where you look in the pantry and don’t really know what to make?  Sometimes it happens to me too often.  I’m missing a key ingredient and I really don’t want to make a trip to the store for one thing, because it won’t be just one thing I’ll pick up.  So I started searching through my recipes.  And because it’s February already (where did the time go?) this cookie has a touch of maple syrup for flavour.  It’s basically a dump cookie.  You take a whole bunch of different ingredients and blend them all into one cookie.  We’re famous for taking ingredients from the people who visited us from different parts of the world.  Check out my post about molasses to see just that.cookies, scrunchies, peanut, coconut, oats, chocolate, chocolate chip

Also, if you’re wary about having a cookie with peanuts because of allergies, please feel free to leave them out.  Just replace the amount with more chocolate chips, or tree nuts if you’re not allergic to them.  I would suggest something on the crunchy side though.  It’s a great added texture.

Mix the following together in a stand mixer with a paddle attachment or with a hand mixer: oil, brown sugar, egg, milk, and maple syrup.  Either will work fine for this recipe as the batter doesn’t get too stiff.  Now add the oats, coconut, chocolate chips and peanuts.  Then sit back and chill.

Really.  The mixture needs to chill in the fridge for at least ten minutes.  This way the oats will slightly absorb some of the oil and the cookies won’t spread as much.  That’s my tip for the day.  If you don’t want your cookies to spread, chill the batter first.  Of course, you can also put the batter in muffin tins, like I did for my chocolate chip cookies, but it isn’t necessary.

Preheat your oven to 375F.  While the mixture is chilling, you can mix the dry ingredients.  Mix in a bowl the flour, baking soda, baking powder, and salt.  Take the chilled batter out and slowly add the flour mixture until you can’t see any more flour in the batter.  Using a #30 scoop transfer the batter to a parchment or Silpat lined cookie sheet.  Bake for 8-10 minutes.  I did mine for 9, but you know your oven best.  When you take the cookie out of the oven it won’t look completely cooked.  This is okay.  It will still continue to cook while it sits on the pan to cool.  Let to cookies cool on the pan for at least ten minutes before transferring to a wire rack to cool completely.

Print Recipe
Scrunchies
This wonderful cookies is packed with great ingredients from your pantry.
scrunchie, cookies, coconut, chocolate, chocolate chip, peanut, chewy, oats
Course Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Servings
dozen
Ingredients
Course Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Servings
dozen
Ingredients
scrunchie, cookies, coconut, chocolate, chocolate chip, peanut, chewy, oats
Instructions
  1. In stand mixer with paddle attachment or hand mixer on low speed, combine the vegetable oil, brown sugar, egg, milk, and maple syrup. Add the coconut, oats, chocolate chips, and peanuts. Mix until blended. Chill in the refrigerator for at least ten minutes.
    scrunchie, cookies, coconut, chocolate, chocolate chip, peanut, chewy, oats
  2. In a separate bowl combine the flour, baking soda, baking powder, and salt. Stir with wire whisk to combine. Remove chilled mixture from fridge and add the dry ingredients on low speed until you can't see any flour in the batter.
  3. Preheat your oven to 375F.
  4. With a #30 scoop, place even scoop on a parchment or Silpat lined cookie sheet, leaving about 2 inches between each cookie. Bake for 8-10 minutes, until the edges are slightly brown. Let the cookies cool on the pan for at least 10 minutes.
    scrunchie, cookies, coconut, chocolate, chocolate chip, peanut, chewy, oats
  5. Transfer to wire rack to cool completely. Enjoy!
    scrunchie, cookies, coconut, chocolate, chocolate chip, peanut, chewy, oats
Recipe Notes

You may substitute another nut if you have a peanut allergy.  This will obviously alter the flavour of the cookies.  Or increase the chocolate chips to one cup and omit the nuts completely.

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Partridge Berry Mini Muffins

partridgeberry, mini, muffin, dessert, sweet, berry

If you visit Newfoundland during the summer and early fall you may see people parked by the side of the highway.  They will be sitting there in metal lawn chairs with plastic ice cream buckets at their feet.  Those buckets are probably filled with freshly picked berries.  When we were kids, my brother and I would pick wild blueberries for our nan’s pies.  We would take a plastic margarine tub and was told “Don’t come back until it’s full!”  She still insists we have some pie when we visit.

Newfoundland is unique in that the soil is fairly acidic, making it perfect conditions for acid loving fruit.  The most common fruit one can find is blueberries, raspberries, dogberries, partridgeberries, and bakeapples.  You may not have heard of the last two.  Bakeapples, also known as cloudberries, look like a pale orange raspberry and grows in boggy areas.  Partridgeberries, also known as lingonberries or cowberry, are hearty and the plant can survive temperatures as low as -40C.

partridgeberry, berry, newfoundland,, plant
By Dawn Endico from Menlo Park, Ca.

The fruit is quite tart and can have a slightly bitter aftertaste.  Both berries are perfect as a jam or in a sweet dessert.

That’s why I like these mini muffins.  They are the perfect size for a quick snack.  The partridgeberry jam in the center gives you that little tartness, coupled with the sweetness of the muffin.

If you want to make them as a regular muffin, then you’ll have to bake them a little longer, and of course, add a little more jam.

Check out the recipe below and tell my your thoughts.  If you don’t have partridgeberry jam you can use your favourite flavour of jam you have on hand.  If you’re close to a certain Scandinavian furniture store, they carry lingonberry jam.  It’s the same thing but with a different name.



Print Recipe
Partridge Berry Mini Muffins
These mini muffins are a great quick snack when you want something a little tart.
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Servings
dozen
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Servings
dozen
Ingredients
Instructions
  1. Preheat your oven to 375F. Spray a mini muffin pan with non-stick spray. Set aside.
  2. In a large bowl, combine the flour, sugar, baking powder and salt with a wire whisk. In a medium bowl, beat the milk, melted butter, egg and vanilla extract with a fork until well blended. Add the milk mixture to the the flour mixture and stir until just combined.
  3. Using a #30 scoop (1 oz) scoop a level amount of the batter into each mini muffin pan cup. Take a disposable plastic bag and add the jam. Cut a small piece off one corner and squeeze a little bit of jam into the middle of the muffin batter. You'll only need about 1/2 teaspoon per muffin, if not less. Bake for 20 minutes and check with a toothpick for doneness.
  4. Allow the muffins to cool in the pans completely. Remove from the pan and sprinkle with icing sugar. Serve immediately. If you want to serve them later, then hold off on the icing sugar as it will get absorbed by the muffin and disappear.
    partridgeberry, mini, muffins, dessert, sweet
Recipe Notes

You may substitute your favourite jam if you can't find partridgeberry.

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