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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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

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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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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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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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Cinnamon Bun Rice Krispie Bites

cinnamon bun rice Krispie bitesIt took me a little while to think about what I wanted to write for this post.  Usually I try to connect it with Newfoundland or some childhood memory I have growing up there.  But I got to thinking that this is my blog and I can just post a recipe of something I like to make.  I’m a Newfoundlander, so that’s the most connection you’re gonna get.  If you want something with a stronger history, try my recipe for Twelfth buns or apple pandowdy.  They’ll give you a bit more history of the province as well as something yummy to eat.

One thing businesses are well at doing is marketing.  When you’re walking through the mall and suddenly you’re bombarded with that lovely scent of baking mixed with cinnamon.  You know that there’s a cinnamon bun kiosk somewhere nearby and that heavenly smell is coming from there.  You wander over and see the rows of fluffy cinnamon buns smeared with the rich, smooth cream cheese icing.  My mouth is watering just thinking about it. I know that I can’t stop at one bite.  Next thing I know there’s an empty plate where that massive cinnamon bun once was.

This rice Krispie recipe will have the same flavours as those wonderful cinnamon buns you can find in the mall, but with a lot less guilt.  The rice Krispie base is spiced with cinnamon and there’s a little more marshmallow than a normal rice Krispie treat to give it that extra soft bite.  On the top of course is the cream cheese icing, except this time it’s in a nice, manageable swirl sprinkled with cinnamon.  The perfect bite.cinnamon bun rice Krispie bites

So you’re going to make the rice Krispie bottom layer like you would with the regular batch of rice Krispie treats.  Melt the butter in a large saucepan under medium/low heat.  Once the butter is melted add the marshmallows and stir occasionally until you see no more bits of marshmallow left.  It should be a smooth consistency.  Remove from the heat and add the vanilla extract, cinnamon, and rice Krispie cereal.  Working quickly transfer the mixture to a 10X15 parchment lined cookie sheet.   Spread the mixture evenly to the edge of the pan.  You can use a spatula or your hands.  I like to use my hands by just quickly running warm water on them and quickly pressing the mixture down.  You may have to do this a couple of times if your hands become too sticky.  Once you have an even layer set the pan aside for the mixture to set.  About 30 minutes.

cream cheese icing
The batter should be smooth.

While that is setting, make the cream cheese icing.  Both the butter and cream cheese should be at room temperature before mixing.  With your paddle attachment on your stand mixer, or using your hand mixer, mix the butter and cream cheese on medium until smooth. You shouldn’t see any lumps in your batter as this will clog the piping tip later.  Turn the speed down to low and slowly add the icing sugar a cup at a time until you have a smooth consistency. Do not be tempted to add the icing sugar all at once, unless you want your kitchen to look like the set of a winter wonderland.  Add the vanilla extract and milk and turn the speed back up to medium.  Mix well until light and fluffy.  If the batter seems too thick add a bit more milk, but only a teaspoon at a time.  Conversely add more icing sugar if it’s too runny.

Back to the rice Krispies.  With a two-inch round cutter, cut out individual circles.  With my batch I got about 48 circles.  You can place the cutter pretty close to each circle as there isn’t any spreading, and you’ll be covering them with the icing anyways.

cinnamon bun rice Krispies
I spread these out, but you can see how close I came when cutting.

Remove the rice Krispie parts from in-between the circles with a knife or small spatula.  They can be used and reshaped for another project if you like, but I just had them as a snack.

Now that you have the little circles ready, grab your icing.  Place a Wilton #6 tip in your piping bag and fill with the icing.  You can also just use a disposable plastic bag with the corner cut off, but your piping may not be as smooth.  Starting at the center, make a spiral going out the edge.  Repeat with the remaining rice Krispie circles.  Sprinkle with cinnamon.

As I said before, I got about 48 treats with my batch.  You could use a larger circle which would give you less, of course.  If not serving right away, keep refrigerated for a maximum of three days.  Let them come to room temperature before serving.  Enjoy these cute little cinnamon bun treats.cinnamon bun rice Krispie bites


Print Recipe
Cinnamon Bun Rice Krispie Bites
A perfect size to satisfy your cinnamon bun cravings.
cinnamon bun rice Krispie bites
Course Dessert
Prep Time 30 minutes
Passive Time 30 minutes
Servings
bites
Ingredients
Rice Krispie base
Cream Cheese icing
Course Dessert
Prep Time 30 minutes
Passive Time 30 minutes
Servings
bites
Ingredients
Rice Krispie base
Cream Cheese icing
cinnamon bun rice Krispie bites
Instructions
Rice Krispie base
  1. Melt butter in a large saucepan under medium/low heat. Add marshmallows and stir until melted completely.
  2. Remove from heat and stir in the vanilla extract. Quickly add the cereal and cinnamon. Transfer to a parchment lined 10X15 cookie sheet. Press down to evenly spread the mixture to all sides of the pan. You may use a spatula or your hands. Your hands should be slightly damp to prevent the batter from sticking.
  3. Set it aside to cool and set. Minimum 30 minutes.
Cream Cheese Icing
  1. In a stand mixer with the paddle attachment under medium speed whip the butter and cream cheese until smooth. Add the vanilla extract and turn the speed to low.
  2. Slowly add the icing sugar a cup at a time until it's all incorporated. Mix on low until incorporated. Add the milk to smooth out the icing.
Building the bites
  1. After the rice Krispies have set, use a two inch round cutter to cut out circles. Remove the excess for later, or to snack on.
  2. Place a Wilton #6 tip in your piping bag and fill with icing. Carefully pipe spirals on the top of each rice Krispie treat. Sprinkle with ground cinnamon.
Recipe Notes

Kelloggs has not endorsed or compensated me in any way for this post.  All opinions are my own.  All images are property of Gutfounded.  If used please acknowledge the source.

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Cranberry Almond Loaf

When we were kids my brother and I would go cross country skiing with my father.  There were many places outside town where we lived.  One could drive about 15 minutes outside town, park the car on the side of the highway, and just go.  Of course, you would look for snowmobile tracks or something similar to help you along.

One weekend afternoon we set out.  It was a beautiful clear winter day.  Not too cold that you’d freeze your face off after ten minutes, but cold enough that you’d have to wear a toque and mitts.  We parked the car by the side of the highway and set off into the woods.  Dad was smart enough to park where he knew there would be a small pond, now completely frozen over.  We were skiing through the trees and came to the edge.  The sky opens up and I looked across the pond to the other side.  I can see the trees on the other side and we start.  The pond was a nice flat surface and we crossed it quickly. Cross country skiing is a great winter sport.  Easy to pick up, you don’t really need that much skill and it’s a small investment in the skis and boots.

We got a good rhythm going and quickly made it across the pond to the other side.  Dad had found a small break in the trees and we cleared a spot to have a little rest and a bite of lunch.  We made a small fire and Dad pulled out some sandwiches.   After a few minutes of rest we set off again back to the car.

This cranberry almond loaf would be great as a treat for that little break.  It’s filled with tart dried cranberries, crunchy almonds and the zest of orange.  A perfect blend for a winter afternoon.

In a large bowl combine the cereal and milk and let sit for about five minutes. Since this is going to all be mixed together I use my stand mixer to soak the cereal, but any large bowl will do.  In another bowl combine flour, brown sugar, baking soda, salt, and cinnamon.  To the cereal, add the beaten egg, oil, and orange zest.  I like to use a micro plane for zesting instead of my peeler.  It gives it a better, finer zest.  If you don’t have a micro plane, then peel off small pieces of the orange peel, but don’t get the white part underneath.  It’s too bitter.  Chop the peel finely and throw into the cereal mixture.  Slowly mix in the flour mixture into the cereal.  If you’re using your stand mixer, add the flour on the low setting.  If mixing by hand, gently fold in the flour mix.  Finally add the cranberries.  The cereal already has cranberries in it, but I like a bit more fruit.  You can leave them out if you like if you think there’s enough already.

Preheat your oven to 350F and pour the batter into a greased 9X5 loaf pan.  I use a silicon liner for my pans.  It’s makes the loaves so much easier to come out and it’s a lot less messy.  Bake for 50 minutes until done.  Use the toothpick method to test for doneness.  Let the loaf rest in the pan for 10 minutes and then transfer to a cooling rack to cool completely.

Print Recipe
Cranberry Almond Loaf
Course Dessert
Prep Time 15 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
Instructions
  1. Stir together flour, brown sugar, baking powder, cinnamon, and salt. Set aside.
  2. In large bowl, or stand mixer, combine cereal and milk. Let stand for 5 minutes to soften the cereal. Add beaten egg, oil, and rind. Mix well on low. Add flour mixture, stirring until just combined. Until you cannot see the flour anymore. Fold in optional dried cranberries.
  3. Preheat oven to 350F. Pour batter in greased, or silicon lined, 9X5 loaf pan. Bake for 50 minutes until done. Test with toothpick. Let rest in pan 10-15 minutes. Remove from pan and let cool completely on rack.
Recipe Notes

Post Cereal has not endorsed or compensated me in any way for this post.  All opinions are my own.  All photos are property of Gutfounded unless stated differently.

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Where’s my Mummy?

mummy-cupcakes-3It’s the week before Halloween and I thought it would be fun to get a little Halloween dessert post in.  Of course, you’re probably inundated with pumpkin spice flavoured everything.  September had barely begun and I was pumpkin spiced out.  Drinks, cookies, breads, Kisses®, goodness knows what else.  I’ve even made a few pumpkin flavoured things myself, but I haven’t perfected the recipes yet, so it will have to wait for another post.

Growing up Halloween was a little questionable.  You never knew until the day of if you would have to wear your costume over your snowsuit or not.  More times than not there would be snow on the ground when you went trick or treating.  Sometimes a considerable amount.  When I was in grade one the snow plows had already been down the street to clear away the snow from the roads the week before Halloween, so my brother and I had to crawl over snow drifts to get to some folks’ doorways.  Didn’t stop us though.  Nothing will stop a youngster from getting candy.

Anyone remember these?

My brother and I donned our plastic masks with the elastic strap.  The mask would be worn for about five minutes until your warm breath made it too uncomfortable to wear.  Or your eyelashes had frozen to the inside of the mask because of the condensation.  Then you would have to pull the mask up over your toque so you wouldn’t feel suffocated.  Then the elastic would snap off because it was only held on by two staples on the sides of the mask.  Don’t forget the plastic costume which had to be bought a size larger than you needed because it had to fit over your snowsuit.  The costume was either a super hero or what was currently popular on television.  In reality it was a plastic bag with arms and the character’s picture on the chest.  Only the really well to do kids had homemade costumes.

So, my brother and I went up and down the street where we lived, walked to the doors of our neighbours and shouted “Trick or treat!” behind clammy plastic masks.  Don’t get me wrong.  I wouldn’t have traded it for the world.  Free candy don’t ya know.

And occasionally you would get a homemade treat, usually a popcorn ball or goodie bag.  Nowadays those are automatically thrown out, but back then we all knew our neighbours and didn’t think any different.  With those memories I wanted to make something that you could give out to your trick-or-treaters this year maybe at a Halloween party or school.  These mummy cupcakes are easy and quick to make.  You don’t have to make the cake from scratch if you don’t want.  Just use a Devil’s food cake mix, but add a few more items.   It will provide a richer, denser cake and people will think it’s homemade.  I won’t tell if you won’t.

Preheat oven to 350F. Combine with the cake mix, your eggs, sour cream, melted butter and milk.  Mix until smooth.  Fill cupcakes liners 3/4 full.  Place batter in oven and drop the temperature to 325F.  Bake for 20-25 minutes.  Test for doneness with a toothpick.  Let cool 10 minutes and remove from pan.  Let the cupcakes cool completely before icing.  That way it won’t melt if you put the icing on too early.

In a clean mixing bowl combine the butter and shortening.  If you are using a stand mixer, use the paddle attachment.  On low speed, add the icing sugar carefully.  Keep adding the icing sugar until you get about 5 cups in.  Then add the vanilla and milk.  This should smooth out any lumps.  Turn the mixer to medium and continue to mix until the frosting is light and fluffy.  If it seems too thick, just add a little more milk.

Are you my mummy?
Are you my mummy?

Add a layer of icing to the tops of the cooled cupcakes.  I used a Wilton 102 petal piping tip for my “bandages,” but you just use a plastic bag with the corner cut off.  It will work just as well.  Make crisscrossing bandages over the top of the cupcake.  Occasionally turn the cupcake so all the bandages are not going in the same direction.  Add two candy eyes and you’re done!

Happy Halloween everyone!

Print Recipe
Mummy cupcakes
Quick and easy mummy cupcakes for all your boils and ghouls.
Prep Time 30 minutes
Cook Time 20 minutes
Servings
cupcakes
Ingredients
Cupcakes
Buttercream icing
Prep Time 30 minutes
Cook Time 20 minutes
Servings
cupcakes
Ingredients
Cupcakes
Buttercream icing
Instructions
  1. Preheat oven to 350F. In a large bowl or stand mixer combine the following: cake mix, eggs, sour cream, melted butter, and milk. Mix until smooth.
  2. Place in lined cupcake pan and fill each liner 3/4 full. Don't be tempted to overfill. I've made that mistake too many times. Place in oven and drop temperature to 325F. Bake for 20-25 minutes. Test for doneness with toothpick. Let cool completely.
  3. In clean mixing bowl combine the butter and shortening. Mix well and add the icing sugar slowly, unless you want your kitchen looking like the background to a white Christmas. Add vanilla and milk. Turn mixer to medium and mix until frosting is light and fluffy. Add milk if frosting seems too thick.
  4. On cooled cupcake, put a layer of white frosting. Using a piping bag with a Wilton 102 petal tip, or the cut end of a plastic bag, pipe bandages across the top of the cupcake. Remember to alternate directions to give it a random look. Add two candy eyes.
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Apple Pandowdy

One of the things I love about the fall is the crispness that’s in the air.  It’s cool enough that you’ll still need a jacket, but not so cold that you need to bundled up to the gills.  That will come later.

canopy
Can you find my dog?

I took advantage of the lovely weather and took the dog for a little walk.  Nearby there’s a series of trails one can take.  Each trail varies in length from just under one kilometer to over three kilometers.  So not to long that halfway through you’re wondering “Why did I start this stupid hike in the first place?” The forest trails are a great place to contemplate life, or just enjoy the beautiful hues of red, orange, and yellow.

Another great thing about fall is apples.  Yes, you can get apples all year ’round now, but fall there an abundance of great varieties that you usually don’t see for the rest of the year.  So, instead of just settling for the usual Gala, Red Delicious, or Granny Smith, there are great ones like Ambrosia, Honeycrisp, or Northern Spy.

As I was researching the previous post about molasses, I found a Apple Pandowdywonderful recipe called Apple Pandowdy.  It was printed in my copy of the all New Purity Cookbook.  This cookbook has been around Newfoundland kitchens for decades.  My grandmother has a well worn copy in her kitchen and I have mine.  I highly recommend it if you want a cookbook that will give the basics of cooking as well as a little bit of history.  Purity is a company in Newfoundland which makes a variety of desserts and snacks, and many other goodies.  Any Newfoundlander will tell you stories about growing up chewing on a piece of hard tack or jam-jams.

I’ve adapted the recipe from the one in the Purity Cookbook.  The great thing about this recipe is you can make it a day in advance and it won’t affect the taste in the slightest.  In fact it may be better.  The flavours would have had a chance to meld and blend and the sauce will be slightly less runny.

Molasses mixture
Sauce before mixing

First preheat your oven to 375F.   Then make the sauce.  Combine the molasses, flour, salt, and cinnamon in a saucepan.  Add one cup of water and heat on medium until the sauce thickens.  It should take five minutes or so.  Remove from the heat. Then add the butter one piece at a time and stir with a whisk until the butter is melted.  I cut my butter into four pieces so it would melt a little faster.  The add the vanilla and lemon juice.  The sauce should be thick, like a caramel.

Peeled apples
Peeled apples

Peel and slice 4 cups of apples.  I used four, but you may need more or less depending on the size of the apples.  Place in a greased 9 inch square baking dish.  Pour the sauce on the apples, trying to cover them completely.

Creamy sauce on apples
Creamy sauce on apples

Now to make the topping.  Add the flour, sugar, salt, and baking powder.  Cut in the butter.  This is the same thing as when I made the scones, but the butter pieces should be finer.  Add the milk and beaten egg and combine.  The batter should be thick.

Biscuit topping
Biscuit topping

Scoop on top of the apples and spread out to cover the top.  Place in the center of the preheated oven and bake for 35-45 minutes.

Let cool slightly before serving.  The crust can be “dowdied” or broken into smaller pieces and then served. Great with whipped cream or ice cream.

Look at that amazing creamy sauce.  The molasses gives it that unique taste of Newfoundland without making it too sweet.  The crust is fluffy and light and soaks up the sauce beautifully.  The perfect dessert after a crisp fall walk through the woods.

Enjoy this wonderful apple pandowdy!
Enjoy this wonderful apple pandowdy!

Print Recipe
Apple Pandowdy
A rustic apple dessert with a lovely drop biscuit crust.
Prep Time 20 minutes
Cook Time 35-45 minutes
Servings
servings
Ingredients
Sauce
Biscuit topping
Prep Time 20 minutes
Cook Time 35-45 minutes
Servings
servings
Ingredients
Sauce
Biscuit topping
Instructions
  1. Blend together in a saucepan the molasses, flour, salt, and cinnamon. Add the water and heat on medium until mixture has come to a boil and thickened slightly. Remove from heat and add the butter pieces one piece at a time until each one is melted. Add vanilla and lemon juice.
  2. Peel and slice 4 cups of apples. Slices can be about 1/4 inch thick. Arrange apple slices in a greased 9" square baking dish which is at least 2" deep.
  3. Pour sauce over apples, making sure to cover the apples as much as possible.
  4. Prepare biscuit dough. Combine flour, sugar, salt, and baking powder. Cut in butter pieces with a pastry cutter or two forks, until the butter is finely incorporated. Add the milk and beaten egg and mix to make a soft dough batter. Drop with a spoon over fruit mixture. Spread evenly but do not stir.
  5. Bake in a preheated 375F oven for 35-45 minutes until crust in golden brown. Cool slighty but serve warm. Makes 6 servings.
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Cranberry Cinnamon Scones

If you are ever visiting friends or family on the island be ready to stay a while.  Newfoundlanders are the most welcoming and friendly folk.  More often than not you’ll hear these words or something close to it:

“D’jeet yet?”

“Any in ya?”

For the mainlander unaccustomed to the Newfoundland vernacular, let me explain.  The first is “Did you eat yet?” and the second is similar; asking if you had anything to eat lately.  It would be considered poor hospitality if someone who was visiting went away hungry.

While the conversation flows someone would put the kettle on to start water for tea, or, if you’re lucky, the tea would still be there from the morning’s brew.  Newfoundlanders like their tea strong.  It wouldn’t be unheard of to have a kettle on the stove with two or three bags thrown in and then another added every once in a while if the flavour goes down a bit.

When I was a kid I would have my tea in the morning for breakfast, fortified with two large teaspoons of sugar and enough milk added to make the tea a light caramel colour.  It almost more milk than tea, but it suited me fine.

The next would be “Giv’us a biscuit.”  And the platter of homemade biscuits would come out.  Tea biscuits would be the most common.  Sometimes they would made freehand or rolled out and cut out with a small glass dipped in flour.  It would be heaven to get one just out of the oven and covered in butter.  20161019_140914

For special occasions you would get a scone.  These are a bit more rich, being made with egg.  That’s the recipe I’ve made today.  Because the days are getting cooler, and I love the warmth of cinnamon, I’ve decided to make cranberry cinnamon scones.   These have a light taste of cinnamon combined with the sweet tangy cranberries.  You could use raisins if you like.

Preheat your oven to 450F and combine your flour, salt, baking powder,
sugar, 20161019_124555and cinnamon.  Cut in the butter.  You can use a pastry fork, two regular forks, or your hands.  I like to use my hands because I can feel the flour coating the butter pieces.  Plus I find it mixes more evenly this way.

BTW, this is a great starter recipe for children.  They love to get their hands into things and would love to feel the soft butter squish between their fingers.  I would recommend supervision, of course.20161019_125207

Add the cranberries and toss to coat.  In a small bowl combine the egg and milk and beat together.  Make a well in the middle of the flour mixture and add the wet ingredients.  Using one hand, mix together.  I suggest one hand because this will be the time the phone will ring and then you’ll have a clean hand to answer it.  Mix until it forms a soft dough.  Turn out onto floured surface.  Hand form into a circle about 12″ in diameter.  Cut into 20161019_130824eighths.

Place onto greased cookie sheet or parchment or Silpat.  I like to have them separated a little so there’s enough room to grow and the sides get a crust.  You can place them together more if you like the sides softer.  Brush with milk and added crystalized sugar.  This is larger than granulated sugar and should be available at most grocery stores.  I got mine at Bulk Barn.

Bake for 10-12 minutes in a 450 oven until golden.  Let cool and serve with butter and jam.  Enjoy with your favourite tea.  Any in ya, yet?20161019_140855

Print Recipe
Cranberry Cinnamon Scones
Cranberry Cinnamon Scones - perfect for a cool fall day.
Prep Time 10 minutes
Cook Time 10-12 minutes
Servings
pieces
Ingredients
Prep Time 10 minutes
Cook Time 10-12 minutes
Servings
pieces
Ingredients
Instructions
  1. Preheat oven to 450F Blend or sift together flour, sugar, salt, baking powder, and cinnamon. Cut in finely the cold butter. Add craisins and toss gently to coat. Combine egg and milk. Add to dry ingredients and combine together until a soft dough forms. Turn onto a lightly floured surface a knead gently 6-8 times. Form into circle about 12" in diameter and 1/2" thick. Cut into eight wedges. Place on greased baking sheet or Silpat. Brush with milk and sprinkle with sugar. Bake in preheated oven for 10-12 minutes. Yield 8 scones.
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