Pumpkin Cranberry Spice Roulade

Thought of by some as old fashioned or outdated, the ‘Roulade’ cake may have been around a long time, but done right  they are moist and deliciously nostalgic.

Sweet dessert roulades are based on a whisked egg mixture and contain very little or no flour. They bake faster than most cakes and are finished with any filling you choose, from simple to elegant.

Pumpkin Roulades bring the comfort and tradition of a pumpkin pie. This particular one that I have featured in today’s blog, brings together three great flavors — pumpkin, cranberry and cream cheese.

It comes together quickly, keeps well, travels well making it perfect to take along to Thanksgiving or Christmas gatherings.

 

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Pumpkin Cranberry Spice Roll
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Course Brunch, dessert
Servings
Ingredients
Pumpkin Spice Cake
Cranberry Jam
Cream Cheese Filling/Topping
Course Brunch, dessert
Servings
Ingredients
Pumpkin Spice Cake
Cranberry Jam
Cream Cheese Filling/Topping
Votes: 2
Rating: 5
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Instructions
Cranberry Jam
  1. In a small saucepan, bring sugar, salt & water to a boil. Add cranberries, reduce heat & simmer for 15 minutes, stirring occasionally. Cool slightly then process for a few seconds in a food processor. Add orange zest; stir & set aside to cool completely.
Pumpkin Spice Roll
  1. Preheat oven to 375 F. Line a 15 x 10-inch jelly roll pan with parchment paper.
  2. In a medium bowl, combine flour, baking powder, baking soda, spices & salt. In a large bowl with an electric mixer, beat eggs, vanilla & sugar until mixture is pale yellow & fluffy. Add pumpkin puree & mix to combine. Fold in the dry ingredients. Using a rubber spatula, spread the cake batter evenly into prepared pan. Bake for about 10-13 minutes or until top of cake springs back when touched & tests done in the middle.
  3. While cake is baking, make CREAM CHEESE FILLING. In a medium bowl, beat cream cheese, powdered sugar, butter & vanilla until smooth. Refrigerate until ready to use.
  4. Remove cake immediately from the oven; invert onto a clean tea towel that has been lightly sprinkled with powdered sugar. Remove parchment paper & carefully roll cake in jelly roll fashion in tea towel.
  5. When cake has cooled completely, carefully unroll & spread with a layer of cranberry jam. Next top with a layer of cream cheese filling. Carefully re-roll cake. Wrap in plastic wrap & refrigerate at least one hour or overnight.
  6. Decorate with remaining cream cheese topping & cranberries (I saved a few whole ones from the cranberry jam). Add a few 'kiwi' leaves & you got it!

Peppers Stuffed with Bacon Risotto

One of the most interesting facets of the culinary revolution is our growing fascination with culinary history. It seems the more I learn about the ethnic melting pot that makes up our dinner table, the more curious I become about regional cuisines and the origin of specific dishes.

Stuffed peppers probably go further back than the 1890’s. Many cuisines around the world have a traditional stuffed pepper that has been passed down for generations. Here’s a few I found interesting:                                             Denmark:     Fyldte Peberfrugter – Bell pepper stuffed with bulgur,  mushrooms and kale                                                                                                          Hungary:     Toltott Paprika – Bell pepper stuffed with ground meat, rice and paprika. Served with sour cream.                                                                      India:            Bharawn Shimla Mirch – Bell pepper stuffed with spiced mashed potatoes                                                                                                                   Korea:          Gochu Jeon – Chili peppers stuffed with tofu                                   Mexico:       Chili Rellenos – Poblano pepper stuffed with carnitas meat, kielbasa and topped with cheddar cheese                                                            Phillippines: Pandak na tao pinalamanan peppers – – Bell peppers stuffed with shrimp, pork and water chestnuts                                                             Romania:     Ardei Umpluti – Bell peppers stuffed with pork and rice and served in a creamy sour cream sauce                                                                         Spain:            Pimientos Rellenos de Arroz con Salsa de Tomatoes – Bell pepper stuffed with Valencia or arborio rice and saffron, then cooked in a tomato sauce                                                                                                                            Tunisia:        Fil Fil Mashsi – Bell pepper stuffed with lamb, rice and sprinkled with nutmeg, saffron and cardamom                                                              United States & Canada:  Classic Stuffed Peppers – Bell pepper stuffed with ground beef, rice and cooked in a tomato sauce

The recipe today, pairs flavorful bacon risotto with colorful sweet bell peppers. The fact that they can be frozen for up to 6 months sure makes for an easy meal on a busy day.

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Peppers Stuffed with Bacon Risotto
Instructions
  1. In a large saucepan, cook bacon over medium heat until crisp. Lay on paper towels, reserving 1 Tbsp of the bacon drippings in saucepan; set aside. Cook onion & mushrooms in drippings until tender; add rice, cook & stir 2 minutes more. Carefully stir in broth; bring to boiling & reduce heat. Simmer, covered, about 20 minutes or until liquid is absorbed. Remove from heat; stir in bacon & peas. Let stand, covered for 5 minutes. Stir in cheese. If desired, season with salt & pepper to taste.
  2. Preheat oven to 375 F. Cut large peppers in half lengthwise. Remove membranes & seeds. Spoon risotto mixture into peppers. Place in a shallow baking dish. Cover with foil; bake, covered, for 30-45 minutes or until heated through. If desired sprinkle with shredded mozzarella cheese. Serve with heated zesty pasta sauce.
Recipe Notes
  • Can be chilled for up to 12 hours then baked for 50-55 minutes.
  • Can be frozen for up to 6 months then baked (frozen), covered, about 1 hour or until heated through.

Individual Chicken Pot Pie

The humble pot pie was once the height of culinary style. During the Elizabethan era, these savory pastries — decorated with flowers, fancy designs, etc. were elaborate assertions of the chef’s skill in the royal households of France and England. Among the lower classes, pot pie were popular because the addition of a crust helped feed another mouth or two, while individual pastries, empanadas and perogies were well suited for sale by street vendors as portable meals.

Fortunately, the resurgence in so called ‘retro’ foods has brought pot pies back to the table. There is no reason why they shouldn’t do just as well in the 21st century. To some, chicken pot pie is a staple comfort food. The recipes mix of meat and vegetables in a chicken broth seasoned with herbs, produces a spectrum of flavors that’s like no other.

The trick is getting all the ingredients to the right degree of doneness at the same time. It may be these timing issues that led to the abandonment of the homemade pot pie in favor of the frozen variety. One thing for sure, is that they are definitely worth the time and effort. It makes good sense to make a big recipe, freeze them unbaked (if you choose) and there ready when you need them.

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Individual Chicken Pot Pie
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Course Lunch, Main Dish
Servings
Votes: 1
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Instructions
Filling
  1. In a large skillet, heat 1 Tbsp oil. Add chicken, season with 1 tsp salt. Cook, stirring occasionally, until chicken is no longer pink on the outside but not dry, 4-6 minutes. Remove from skillet & set aside.
  2. Decrease heat & add remaining oil. When oil is hot, add onions, mushrooms, carrots, celery, garlic, remaining 1 1/2 tsp salt, pepper, dried thyme & savory; stir to combine. Cook, stirring occasionally, until onions have softened, about 5 minutes. Add margarine & melt.
  3. Stir in the flour & cook for 1-2 minutes; gradually stirring in chicken broth & milk. Bring to a simmer, continue stirring until sauce thickens, about 3 minutes. Remove from heat & stir in peas, thyme, mustard & reserved chicken. Cover & set aside while preparing pastry.
Pastry
  1. In a large bowl, whisk together flour, baking soda, baking powder & salt. With a pastry blender, cut in white & yellow Crisco. In a measuring cup, place the egg & vinegar; add enough cold water to make 1 cup & whisk together. Make a well in flour; pour in all of the liquid & combine.
  2. Roll out pastry. For 6 individual pies, prepared in mini foil pot pie pans, cut 6 - 8" (20 cm) circles for the bottom shells & 6 - 5 1/2" (14 cm) circles for the tops. Preheat oven to 350 F.
  3. Place pastry lined pans on a baking sheet & divide chicken filling among them. Moisten edges with milk or water; place pastry circles on top, crimping edges with a fork. Whisk together 1 egg & 1 Tbsp water; brush tops of pot pies with egg wash. Bake 20-25 minutes or until golden.
Recipe Notes
  • This amount of pastry will actually make enough for a double recipe of filling or just some extra for another time. If wrapped tightly it will freezes well.

Sour Cream Oatmeal Cookies

Sour cream is often thought of as topping for potatoes or an addition to sauces. Due to its creamy texture, sour cream can be added to a variety of baked goods and recipes in order to yield moister results. The use of sour cream has been associated with the cooking traditions of Eastern Europe, Germany, Ukraine and Russia since the first half of the 20th century. Originally made by allowing cream to sour naturally, today’s commercial version can contain the addition of lactic acid, gelatin or guar gum.

Probably one of the first recipes I ever used sour cream in was coffeecake. I just couldn’t believe how tender and moist it was and the heavenly smell when it came out of the oven. Looking through my mother’s recipe files, I see there were many recipes that contained sour cream that she had used.

I saw this recipe on a site called love2cooksweets.ca  It was posted back in 2010. Nothing fancy but makes a wonderful sour cream oatmeal cookie. These can be filed under ‘comfort food’ I’m sure.

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Sour Cream Oatmeal Cookies
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Rating: 4.5
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Course Brunch, dessert
Servings
Course Brunch, dessert
Servings
Votes: 2
Rating: 4.5
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Instructions
  1. Line a baking sheet with parchment paper. In a small bowl, whisk together flour, baking soda & salt. In a medium bowl, cream butter with sugars; beat in egg & vanilla. Add flour mixture alternately with sour cream. Stir in raisins & oats.
  2. Preheat oven to 375 F. Scoop dough onto cookie sheet a few inches apart. Bake 12-15 minutes. Allow to cool on pan about 30 seconds then remove to wire racks.

Beef Barley Stew with Roasted Vegetables

Stews have been an important food for most of the world’s people for thousands of years. They are wonderful concoctions, savored for their flavorful combinations as well as their reminders of home and family.

Geographical location plays a big role in how beef stews are made from different regions. In areas where the cold season is longer, the stew will usually be thicker in sauce, cooked longer and have heavier or more flavorful ingredients. In areas that have a warm climate, stews will be a lot spicier in flavor for inducing perspiration to cool the body.

In the Western world, meat stews are categorized as ‘brown’ or ‘white’. This means that the meat is browned in fat before liquid is added for brown stew; meat for the white stew is not cooked in fat before liquid is added.

The culinary history of both Canada and the United States includes numerous examples of stews brought by European settlers. Beef stews have been the most popular recipes among this legacy. In addition to being versatile in their ingredients, stews can also be used as filling for pastry shells, over mashed potatoes, rice or biscuits.

Brion and I have always enjoyed the combination of beef and barley. To my knowledge, the idea originated from the ‘Scotch Broth’ soup. In today’s particular stew the vegetables are roasted, using their natural sugars to caramelize, helping to create additional flavor in the stew.

 

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Beef Barley Stew with Roasted Vegetables
Instructions
  1. In a large bowl, combine flour, 1/4 tsp salt & 1/4 tsp pepper. Add meat; toss to coat. In a Dutch oven heat 1 Tbsp olive oil over medium heat. Add half of the meat; cook until browned, stirring occasionally. Remove meat from Dutch oven; set aside. Repeat with another 1 Tbsp oil & remaining meat.
  2. Add onion, garlic & thyme to Dutch oven. Cook & stir for 3 minutes. Add 1 3/4 cups broth, stirring to scrape up any browned bits from bottom of the Dutch oven. Add remaining beef broth & water. Bring to boiling; reduce heat to low. Simmer, covered, for 1 hour.
  3. Preheat oven to 375 F. In a shallow roasting pan combine potatoes & carrots and/or parsnips. Drizzle with the remaining 2 Tbsp oil; sprinkle with 1/4 tsp each salt & pepper. Toss to coat. Roast, uncovered, for 35 - 45 minutes or until vegetables are tender & lightly browned, stirring once or twice.
  4. Stir barley into beef mixture. Cook about 35 minutes more or until barley is tender.Stir in roasted vegetables. If desired, sprinkle with fresh parsley.
Recipe Notes
  • Stew can be placed in an airtight container, covered & refrigerated for up to 3 days or frozen for up to 2 months.

Baked Stone Fruit Dumplings

Part of the enjoyment of writing these blog stories and recipes is the research process. I find it fascinating to learn about the different cultures through their recipes. With some, you have to dig deep to retrieve the authentic recipe or process. Many recipes, as I know from my own family heritage, only exist in memory. These recipes are priceless pieces of family traditions. Each having a history and story of it’s own making them unique and special.

Whenever I feel inspired to create a new recipe, I try to learn everything I can about it’s history and the way it is traditionally made, then I set out on my own. It’s not that I think I can do it better, but rather just personalizing it to our taste.

Fruit dumplings were most popular in England and Central Europe. As people crossed the ocean, they carried with them the recipes for the foods they knew and loved. As time passed they experimented more with the flavors of fruit dumplings. The dough evolved from flour and potatoes to the pastry dough we know today.

I have made this BAKED STONE FRUIT DUMPLING  recipe with either my own homemade pastry or frozen puff pastry. We found them real good either way.

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Baked Fruit Dumplings
Adding a scoop of ice cream makes this an irresistible dessert.
Votes: 2
Rating: 3
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Course dessert
Servings
Dumplings
Ingredients
Dumpling
Streusel
Caramel Sauce
Course dessert
Servings
Dumplings
Ingredients
Dumpling
Streusel
Caramel Sauce
Votes: 2
Rating: 3
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Instructions
Dumplings
  1. In a small bowl, combine sugar, bread crumbs, cinnamon & nutmeg. On a lightly floured surface, roll pastry into two 12-inch squares. Cut each sheet into nine 4-inch squares. Brush squares with egg. Place 1 tsp sugar mixture in the center of each square; top with 2 Tbsp chopped fruit of your choice & 1 more tsp sugar mixture. Gently bring up corners of pastry to center; pinch edges to seal. Place on greased baking sheets.
Streusel
  1. In a small bowl, combine streusel ingredients. Brush remaining egg over dumplings; press streusel over tops. Bake at 375 F. for 14-18 minutes or until golden brown. Place pans on wire racks & allow to cool about 10 minutes before serving.
Caramel Sauce
  1. While dumplings are baking, combine flour & water in a small saucepan beating until smooth. Add the sugars, butter & salt. Bring to a boil; cook & stir until smooth & blended. If serving immediately, place dumpling on serving plate & pour sauce over top.
Recipe Notes
  • These versatile dumplings can also be made with tart apples or mixed berries.

Honey Butter Pumpkin Dinner Rolls

With tomorrow being Thanksgiving Day, it seems like baking some special little dinner rolls for the occasion would be in order.

Bread making has always been a carefully protected symbol of civilization. The Greeks would let only priests make bread — they reasoned that dealing with the ‘staff of life’ was the business of those trained in religious matters. The Romans, a practical-minded people, turned bread baking over to the Civil Service and enforced rigid sanitary regulations. In any case, it has always been an integral  part of history.

Pan or dinner rolls, a name given to small pieces of dough, shaped and baked in a pan with their sides touching. This prevents them from flattening out, instead springing upwards.

At our house we love pan buns. For some strange reason, both of us enjoy baked goods when they are very lightly baked rather than dark and crispy. Pan buns usually fit that description.

These PUMPKIN DINNER ROLLS  check all the boxes. For Thanksgiving, they’re just a little bit more special as well as being a suitable accompaniment for soups and stews during the fall and winter months. If you like pumpkin, I think you will enjoy them.

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Honey Butter Pumpkin Dinner Rolls
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Servings
rolls
Ingredients
Dough
Honey Butter
Servings
rolls
Ingredients
Dough
Honey Butter
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Instructions
  1. In a microwave-safe bowl, heat milk & butter about 45 seconds. Whisk until butter has melted smoothly into the milk; add egg, pumpkin puree & whisk again to combine. Heat again about 15 seconds to warm total mixture. In a large mixing bowl, add remaining dough ingredients along with pumpkin/milk mixture.
  2. Combine & knead dough on a lightly floured surface 5-8 minutes, until smooth & elastic. Grease bowl lightly, place dough in bowl & turn to grease all sides of dough ball. Cover with plastic wrap & allow to rise in a draft-free place until dough has doubled in bulk.
  3. Spray work surface with baking spray, punch dough down & turn onto surface. Divide dough into 10 equal portions; roll each into a ball. Place dough balls into a sprayed, 9 x 9-inch square pan; cover with plastic wrap & place in a draft-free area until doubled in bulk, about 45 minutes.
  4. Preheat oven to 375 F. In a small bowl, melt butter & add honey; stir to combine. Before baking, generously brush the rolls with honey butter; reserving any extra to brush on after baking.
  5. Bake 15-17 minutes or until puffed & golden. After removing from oven, brush with any remaining honey butter & allow to cool slightly before serving.
Recipe Notes
  • For some extra 'butter' to serve with rolls, whisk together equal parts softened butter & honey until fluffy.
  • MAKE AHEAD OPTION:   Once you have the rolls in the baking pan, cover with foil & place in refrigerator overnight. When ready to bake, bring the rolls to room temperature & allow to rise about 45 minutes before baking.

Potato Cinnamon Rolls

When cinnamon, sugar and butter are mixed together, the result is something many people all over the world find irresistible.

The first cinnamon roll was created in Sweden, around the 1920’s. After World War I, several goods such as sugar, eggs and butter, which had been heavily restricted, eventually returned to the grocery shelves. The spice trade from Southeast Asia also led to the invention of the roll. Cinnamon was not grown locally in the European countries, hence the spice trade from Sri Lanka led to the development of cinnamon use in the European countries.  The influences of German baking techniques combine with Swedish and Danish ingredients can clearly be seen in the making of the cinnamon roll.

In Sweden, October 4th is ‘Kanelbulle’ day or national ‘Cinnamon Roll Day’. This holiday was originally created by the country’s Home Baking Council in 1999 to commemorate their 40th anniversary. Swedish cinnamon rolls are not as sweet and heavy as they are in North America. The dough contains a hint of cardamom spice and they are generally baked in muffin papers to make a more delicate treat.

Our family definitely enjoyed a lot of irresistible cinnamon rolls. As is everything that becomes the ‘norm’, you take it for granted until you no longer have it and it becomes a ‘taste of a memory’.

I recall my mother also making ‘potato’ doughnuts. The mashed potato seems to really add to the flavor of a yeast dough. In keeping with this Swedish ‘holiday’, I am making  POTATO CINNAMON ROLLS  or ‘Twists’.

 

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Potato Cinnamon Rolls (Twists)
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Rating: 5
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Course Brunch, dessert
Servings
twists
Ingredients
Dough
Cinnamon/Sugar Mix
Glaze
Course Brunch, dessert
Servings
twists
Ingredients
Dough
Cinnamon/Sugar Mix
Glaze
Votes: 1
Rating: 5
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Instructions
Dough
  1. In a large mixing bowl, combine lukewarm milk with yeast; whisk until yeast is dissolved. Allow to stand about 3 minutes or until foamy. Add warm mashed potato, melted butter, eggs, sugar, cardamom & salt; mix well. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead for about 10 minutes, until smooth & elastic.
  2. Place dough in a lightly greased bowl, turning dough to completely coat it with grease. Cover with plastic wrap; allow to rise in a draft-free place until doubled in size. Punch down, turn out on a lightly floured work surface & let rest for about 10 minutes.
Cinnamon/Sugar Mix
  1. In a small bowl, combine brown sugar & cinnamon; set aside.
Assembly
  1. Line a baking sheet or two with parchment paper. On a lightly floured surface, roll dough out into a 14 x 14-inch square. Brush with melted butter & evenly sprinkle with cinnamon/sugar mixture. Fold dough into thirds like a business letter, then roll again into a 14 x 8-inch rectangle. Facing the long edge, cut dough into roughly 18 -8-inch strips. Twist each strip several times, slightly stretching it as you do so. Take one end of the twisted strip & coil the dough around your hand twice, then over the top. Coil dough again & tuck the loose end in at the bottom.
  2. Arrange on baking sheets. Cover with plastic & allow to rise in a draft-free place, 45-60 minutes or until doubled in size. Place oven rack in middle position & preheat oven to 350 F.
  3. If you prefer, you can brush rolls with egg wash & sprinkle with pearl sugar or chopped almonds instead of using cream cheese glaze. Bake for 15-20 minutes or until golden brown. While cinnamon rolls are baking, make glaze (if you are using it). With a mixer, beat together cream cheese & butter until light & fluffy. Blend in powdered sugar & vanilla. Add enough milk to achieve a drizzle-like consistency. Drizzle on rolls while still warm.
Recipe Notes
  • Freezer Instructions:   Form cinnamon rolls into twisted shape & place several inches apart on baking sheet to freeze rolls individually. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place on a lightly greased baking sheet & allow to come to room temperature before baking.

Corned Beef & Cabbage Quiche

CELEBRATING OKTOBERFEST!

Nothing says fall better than Oktoberfest, a tradition dating back to 1810 in Munich, Germany. Originally a celebration of the marriage of the King of Bavaria and Princess Therese. Everybody had so much fun that it was resolved to repeat the celebration, which has been done, every year since. 

Beer enthusiasts from all over the world flock to Munich for Oktoberfest, where they feast on everything from steins of beer to plates of sauerkraut, bratwurst, cabbage rolls, sausage and wiener schnitzel. Bavarian music fills the air to promote the fun atmosphere of Oktoberfest.

While the true celebration has to be experienced in Munich, there are actually some great Canadian events that try to duplicate the festivities without having to travel abroad. In different parts of the country this is a fun and social sampling event featuring many local craft and authentic Bavarian breweries as well as authentic food, Oktoberfest music, dancers, games, etc..

Even if it is a little hard to admit summer has ended and fall is officially here, Oktoberfest seems like a great little celebration to ease into the coming winter months.

I came across this recipe for CORNED BEEF AND CABBAGE QUICHE.  From the reviews I read it sounded pretty good so I thought it was worth a try. It seems to fit the occasion I think.

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Corned Beef & Cabbage Quiche
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Course Main Dish
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Ingredients
Course Main Dish
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a large skillet, melt butter; add onion, cabbage & garlic. Cook, stirring frequently, until vegetables are crisp-tender, about 5-7 minutes. Add water, cover & cook for 5 minutes. Remove cover & cook until liquid evaporates & cabbage begins to brown, about 8-10 minutes longer. It is important to get the liquid out of the cabbage or it will cause quiche to become watery.
  2. Stir in corned beef; remove pan from heat & allow to cool for 15 minutes. Preheat oven to 375 F. In a medium bowl, whisk together eggs, milk, flour, caraway seeds, salt & pepper until blended.
  3. Spread half of cabbage mixture in pie crust. Top with half of the Swiss cheese; repeat layers. Slowly pour egg mixture over ingredients in pie shell. Sprinkle with Parmesan cheese. Bake for 30-40 minutes or until quiche is puffed & golden. Let cool 5 minutes before slicing to serve.
Recipe Notes
  • This quiche is nice baked 'galette' style or using a springform pan instead of a regular pie pan.
  • Recipe inspired by busycooks.about.com

Classic Gingerbread Cake

Gingerbread (cake) is the perfect sweet/spicy dessert for fall and winter, flavored by a ‘strange lumpy little root’. I recall my mother baking gingerbread cake for our supper dessert. She would serve it warm with farm fresh whipped cream. For lack of a better expression, ‘it was to die for’. Strangely enough, I was never fond of molasses but certainly enjoyed that warm gingerbread cake!?

Gingerbread has been baked in Europe for centuries. In some places it was soft, delicately spiced cake, in others, a crisp, flat cookie. Then in other places, warm, thick, dark squares of bread served with lemon sauce or whipped cream.

At first, gingerbread was made with breadcrumbs and sweetened with honey, but as it made its way throughout the world it has been adapted to meet the taste of different cultures. In North America, along with the ground ginger we usually like to add cinnamon, and cloves. Molasses is usually labeled as ‘sulphured’ or ‘unsulphured’ depending on whether sulphur was used in the processing. The unsulphured molasses is lighter in color and tends to have a nicer flavor.

Brion does not remember ever eating gingerbread cake?? I’m going to try to bring back the taste of a memory  with this classic little cake and see what he thinks.

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Classic Gingerbread Cake
Applesauce is such a great addition in that it adds to the cake moistness.
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Course Brunch, dessert
Servings
Ingredients
Course Brunch, dessert
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Line a 9-inch square baking dish with parchment paper.
  2. In a medium bowl, cream together sugar & butter until lightened in color & fluffy. Beat in egg, molasses, applesauce & hot water until fully combined.
  3. In a small bowl, whisk together flour, baking soda, salt, cinnamon, ginger & cloves. Whisk into wet ingredients, mixing ONLY until blended.
  4. Bake for 30-35 minutes until cake springs back when touched or a knife inserted comes our clean.
Recipe Notes