Ingredient: flour

Lemon Poppy Seed Linzer Butterflies

Who says you can’t have a Linzer cookie in April? Add some lemon-y zing and a butterfly shape and what’s not to love! A descendent of the famous Linzer torte, it’s hard to go wrong with a shortbread-like dough that melts in your mouth and a sweet/tart filling that glues it all together. Linzer cookies employ the same basic recipe as a Linzer torte, but the dough is cut into cookies and form a sandwich around the filling. The top cookie has a small cutout in its center to show off the filling underneath.  

The Linzer Torte, the Austrian mother of the Linzer Cookie, is the oldest known written recipe in history. A copy of the recipe was found in the Veronese Admont Abbey’s journals, dated 1653!  The tart was baked like a pie with a buttery almond crust, filled with black currant preserves and topped with a latticework crust. The recipe was developed using a crust made of nuts since they were easier to come by at times than wheat for flour. While a black currant tart is a perfect way to end a meal, bakers came up with a cookie version they could stock in their shops.

When the Linzer torte was bought to North America in the 19th century, it became very popular. Today, the Linzer cookie is still very commonly used not only for the holidays but anytime of the year in different applications.

This cookie is crisp if served on the same day it is assembled but becomes soft when stored with filling.

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 Lemon Poppy Seed Linzer Butterflies
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Course dessert
Cuisine European
Keyword lemon poppy seed Linzer butterflies
Servings
Ingredients
Shortbread
Lemon Curd
Course dessert
Cuisine European
Keyword lemon poppy seed Linzer butterflies
Servings
Ingredients
Shortbread
Lemon Curd
Votes: 1
Rating: 5
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Instructions
Shortbread
  1. In a large bowl, cream butter, white sugar, powdered sugar, vanilla, lemon juice & lemon zest with an electric mixer until light & fluffy. Reduce speed to low & add the flour & salt. Continue to mix until well incorporated. Slowly add poppyseeds & mix until just combined, about 1 minute.
  2. Remove dough from bowl, form into a disk & wrap tightly in plastic wrap. Chill for at least an hour or overnight.
Lemon Curd
  1. Fill a medium saucepan, about halfway full with water & bring to a boil. Reduce heat to a simmer. Fill a large bowl with ice water & set aside.
  2. In a glass or metal bowl, whisk together egg, egg yolks, sugar, lemon juice, lemon zest & salt. Set over the saucepan of simmering water, ensuring that the bottom of the bowl is not touching the water. Whisk the mixture constantly until it reaches 170 F. Immediately remove the bowl from the heat, add butter & whisk until smooth. Place over the bowl of ice water. Cover with plastic wrap making sure it is touching the lemon curd surface so a 'skin' will not form. Let mixture stand at room temperature until cooled & thickened.
Baking
  1. Preheat oven to 325 F.
  2. Roll out shortbread dough on a large sheet of parchment paper to 1/8-inch thickness. Using a butterfly cookie cutter, cut out 36 cookies. Leave 18 of them as is & cut some designs in the wings of the remaining 18 cookies. At this point you may need to place the cookies in the freezer for about 10 minutes so you can remove them easily to the baking sheet without destroying their shapes.
  3. Line a cookie sheet with parchment paper & transfer cookies to baking sheet. Bake for about 8-10 minutes or until just baked. Place cookies on a wire rack to cool completely.
Assembly
  1. Spread desired amount of lemon curd on the bottom cookies. If desired, dust the tops with powdered sugar. Lightly press on a top cookie to sandwich the curd. Repeat with remaining tops. Store in the refrigerator for up to 3 days.
Recipe Notes

• Don’t hesitate to speed up the process by purchasing a jar of lemon curd. There are a lot of real good ones available.

Creamy Seafood Stuffed Shells

Somewhere along the way, I became interested in the iconic Old Bay Seasoning. It seemed I was forever looking for that special something that would elevate seafood dishes from basic to ‘wow’ that’s good! Once I tried Old Bay seasoning it became a pantry staple for me.

Old Bay seasoning is a blend of herbs and spices that is currently marketed by McCormick & Company, and produced in Maryland, USA. It is produced in the Chesapeake Bay area where it was developed by German immigrant Gustav Brunn in the 1940s, and where the seasoning is very popular to this day. At that time, crabs were so plentiful that bars in Baltimore, Maryland offered them free and seasonings like Old Bay were created to encourage patrons to purchase more beverages.

Old Bay Seasoning is named after the Old Bay Line, a passenger ship line that sailed the waters of the Chesapeake Bay from Baltimore to Norfolk, Virginia, in the early 1900s. Gustav Brunn’s company became the Old Bay Company, producing crab seasonings in the unique yellow can container until the company was purchased by McCormick & Co around 1990.

Old Bay is known for its savory, aromatic, quite salty, and reasonably spicy flavor. The presence of warm, slightly sweet spices balanced by the fairly modest amount of heat from red pepper and dry mustard harmonizes beautifully with the distinct flavor of celery seed.

While it was initially marketed as a seasoning for seafood, specifically crab, Old Bay has since become a versatile ingredient in a wide range of dishes, including poultry, meats, vegetables, soups, stews, and snacks. It adds depth of flavor and a touch of nostalgia to recipes, evoking memories of summertime seafood boils. Its versatility has made it a staple in kitchens worldwide.

It definitely adds some flavor to these stuffed shells I’m making today.

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 Creamy Seafood Stuffed Shells
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword creamy seafood stuffed shells
Servings
SHELLS
Ingredients
Pasta
Filling
Sauce
Course Main Dish
Cuisine American
Keyword creamy seafood stuffed shells
Servings
SHELLS
Ingredients
Pasta
Filling
Sauce
Votes: 1
Rating: 5
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Instructions
Pasta
  1. Cook pasta according to package directions.
Filling
  1. Melt 2 Tbsp butter and oil in a large skillet over med-low heat and sauté onions until tender. Stir in the clam juice and chicken broth and bring the mixture to a boil.
  2. Once boiling, add in the shrimp, scallops, crab meat & 1/4 tsp. Old Bay seasoning. Return to a boil, then reduce heat & let simmer for 4-5 minutes until the seafood is cooked through (shrimp is pink & scallops opaque). Drain the seafood, reserving the liquid. Set aside.
Sauce
  1. Set a large saucepan over med-low heat & melt the remaining 1 cup butter. Stir in the flour & mix until smooth. Gradually add in the milk & reserved liquid while continuously stirring. Sprinkle in 1 tsp of the seasoning. Bring the sauce to a boil & cook, continuing to stir, for about 2 minutes until thickened.
  2. Remove from the heat; stir in cream and half of the cheese. Stir 3/4 cup white sauce into the seafood mixture.
Assembly/Baking
  1. Preheat oven to 350 F.
  2. Drain and rinse pasta. Spread 1/2 cup white sauce in a 13x9-in. baking dish. Fill each of the shells with the seafood mixture & place in rows over the sauce. Top with remaining sauce & cheese. Sprinkle with the remaining seafood seasoning.
  3. Bake, uncovered, until golden brown & bubbling, about 30 minutes. If desired, top with additional chopped green onions.

Bacon & Egg Hot Cross Buns

CELEBRATING GOOD FRIDAY!

Here’s a savory twist on the classic Easter hot cross bun you might enjoy!

One of the food items I love most about the Easter season is . . .  Hot Cross Buns!   Although they are generally available all year round now it seems, Brion & I prefer to reserve them for an Easter treat. I think when something becomes an everyday thing it loses its ‘specialness’.

The tradition of marking buns with a cross on the top goes a long way back in time. Pagon Saxons baked cross buns at this time of year to mark the beginning of spring, in honor of their god Eostre. The cross was representative of the four seasons along with the four quarters of the moon, the wheel of life and a rebirth of the earth after the long winter. Christians adapted the cross when an Anglican monk baked the buns and marked them with a cross in honor of Good Friday.  The buns were usually served on Good Friday, marking the end of Lent and the spices are said to represent the spices used to embalm the Savior after his crucifixion.

Every year at this time, I enjoy making some version of hot cross buns or bread. Generally, I stick to the sweet kinds but this year I thought I’d take it to the savory side. These avocado, bacon & egg hot cross buns are just the thing to kick off an excellent Easter brunch.

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 Bacon & Egg Hot Cross Buns
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Rating: 5
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Course Brunch
Cuisine Canadian
Keyword bacon & egg hot cross buns
Servings
Ingredients
Savory Hot Cross Buns
Flour Paste
Other Ingredients to Assemble Brunch Buns
Course Brunch
Cuisine Canadian
Keyword bacon & egg hot cross buns
Servings
Ingredients
Savory Hot Cross Buns
Flour Paste
Other Ingredients to Assemble Brunch Buns
Votes: 1
Rating: 5
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Instructions
Buns
  1. In a small bowl, combine warm milk, sugar & yeast. Let it sit for 5 minutes until foamy.
  2. In a large mixing bowl, combine flour, salt, garlic powder & dried herbs. Mix well.
  3. Add the yeast mixture, melted butter & beaten egg to the dry ingredients. Mix until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a kitchen towel & let it rise in a warm place for 1-2 hours until doubled in size.
  4. Punch down the dough & divide it into 8 equal portions. Flatten each portion & place a cube of cheese in the center. Fold the dough over the cheese & shape into a ball. Place the buns on a baking sheet lined with parchment paper. Cover with a kitchen towel & let them rise for another 30 minutes.
  5. Preheat oven to 375 F.
  6. In a small bowl, mix flour & water to make a paste. Transfer the paste to a piping bag or a plastic bag with a small corner cut off. Pipe a cross shape on top of each bun with the flour paste.
  7. Bake the buns for 15-20 minutes until golden brown. Remove from the oven & brush buns with melted butter. Allow the buns to cool for a few minutes before serving.
Assemble Bacon & Egg Buns
  1. Grate cheese & slice tomato or ready tomato sauce.
  2. On a griddle, fry bacon until it is beginning to crisp. Blot bacon on paper towels then set aside to keep warm.
  3. Slice buns in half & LIGHTLY butter cut sides. Wipe excess bacon drippings off griddle then place buns on it to toast lightly. Remove to serving platter & keep warm. Place 8 eggs on the griddle & cook just until whites are set.
  4. Top each toasted bun base with an egg, bacon, cheese, sauce (or tomato slice) & avocado slices. Season with salt & pepper. Sandwich with bun tops & serve.
Recipe Notes

• Alternately, if there is no time for making the savory hot cross buns from scratch, purchased ones will work just as well.

Pineapple Carrot Cake

Today, March 28th, marks the date of my mother’s birth. Although she left this earth 48 years ago, her memory remains crystal clear. She was a wonderful mother who made our lives so much better in ways we never realized. She set a good example just by the way she lived the ‘best version of herself’.

When this date rolls around each year, I like to post something on the blog that I think she would have enjoyed making. Baking was a ‘job’ she really seemed to enjoy, and our family certainly reaped the benefits of that.

Carrot cake is considered a spring dessert primarily due to its strong association with Easter celebrations, the bright, vibrant color of carrots representing the season. With Easter being just a week away I thought it would be a fitting recipe for today’s blog.

While it’s difficult to pinpoint the exact first instance of carrot cake being made in Canada, it’s likely that it became popular in the mid-20th century, alongside its rise in popularity in the United States. In the 1970’s, carrot cake was perceived as being ‘healthy’ due to the fact that carrots, raisins and nuts are all ‘good for us.’ Then along came that glorious cream cheese frosting that forever bonded the pair. While raisins are undoubtedly the oldest compliment to carrots, pineapple, apples or applesauce as well as walnuts have all become modern day add-ins of choice.

Today’s blog recipe for layered pineapple carrot cake is moist, not too sweet and filled with crushed pineapple and pecans. I’ve used a fluffy, pineapple cream cheese frosting for the filling as well as topping for this decadent dessert.

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 Pineapple Carrot Cake
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Rating: 5
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Course dessert
Cuisine Canadian
Keyword pineapple carrot cake
Servings
Ingredients
Cake
Pineapple Cream Cheese Frosting
Course dessert
Cuisine Canadian
Keyword pineapple carrot cake
Servings
Ingredients
Cake
Pineapple Cream Cheese Frosting
Votes: 1
Rating: 5
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Instructions
Cake
  1. Place crushed pineapple in a fine mesh sieve over a bowl & push down on pineapple with a spoon to eliminate excess moisture. Set aside.
  2. Preheat oven to 325 F. Line three 8” round cake pans with parchment paper then spray with nonstick cooking spray WITH FLOUR or grease and flour pans.
  3. In a large bowl, mix all of the dry ingredients together. In a separate bowl, gently whisk eggs then stir in remaining wet ingredients, including drained pineapple, just until combined. DON'T OVERMIX.
  4. Stir wet ingredients into dry ingredients just until moistened, then stir in 2 ½ cups grated carrots until evenly combined, being careful NOT TO OVERMIX.
  5. Divide batter equally between prepared pans. Gently tap the pans a few times on the counter to get rid of air bubbles. Bake for 30-40 minutes, or until toothpick inserted into center comes out clean & the cakes begin to pull away from sides of pans.
  6. Let cakes cool in pans on wire racks for 15 minutes then invert onto wire racks to cool completely.
Pineapple Cream Cheese Frosting
  1. Using an electric mixer, beat the cream cheese & butter until creamy. Beat in the sour cream, vanilla & salt. Gradually beat in powdered sugar until the desired consistency is reached. Mix in pineapple preserves.
Assembly
  1. Place a small dollop of frosting in the center of the cake stand to keep the cake from moving and top with one leveled cake.
  2. Top cake with ¾ cup frosting & spread evenly. Top with a second cake & spread evenly with ¾ cup frosting. Top with remaining cake.
  3. Create Crumb Layer by scooping 1 cup of frosting into a smaller bowl. Frost cake starting with the top and working down until the cake is evenly frosted, removing any excess frosting. Refrigerate cake 30 minutes or until crumb layer has set. Refrigerate remaining frosting until ready to use.
  4. Frost the outside of cake with the remaining frosting. Decorate as you wish. Serve cake cold or at room temperature.
Recipe Notes

As you may have noticed in the blog picture, I divided the batter into thirds. We gifted a friend with a 2 layer cake & Brion & I kept 1 layer for us.
For the decorations, I simmered some dried apricots in the extra pineapple juice for a few minutes then sliced them & added some pepita seeds as well as black sesame.

Dublin Pub Chicken

Dublin Pub Chicken, a hearty and flavorful dish, that has evolved over time, drawing inspiration from traditional Irish cuisine and the cozy ambiance of Dublin’s historic pubs.

Like many classic pub dishes, Dublin pub chicken likely started as a simple, rustic meal. Over time, cooks and chefs in Dublin’s pubs experimented with flavors, seasonings, and cooking techniques. The dish evolved to incorporate local ingredients and reflect the warm, convivial atmosphere of traditional Irish pubs.

Dublin pub chicken typically features roasted chicken atop a bed of healthy vegetables and is served in large bowls. 

Being someone who relates to the ‘taste of a memory’, I can only imagine anyone tasting this meal in a Dublin pub on a cool fall evening would come away with just that.

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 Dublin Pub Chicken
Votes: 1
Rating: 5
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Course Main Dish
Cuisine European
Keyword Dublin pub chicken
Servings
Ingredients
Chicken Thighs
Bacon / Vegetables
Course Main Dish
Cuisine European
Keyword Dublin pub chicken
Servings
Ingredients
Chicken Thighs
Bacon / Vegetables
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 375 F.
  2. Season chicken with salt, pepper, thyme & sage. Lightly sprinkle both sides with flour & set aside.
  3. Cut bacon into 1/2" pieces & add to frypan over medium high heat. Fry the bacon until crisp & rendered. Scoop bacon out of pan & allow to drain on paper towels.
  4. Add garlic to bacon drippings & cook 1 minute. Add seasoned/floured chicken to same frypan over medium high heat & allow to brown, about 3-4 minutes. Turn over & cook an additional 3-4 minutes. Remove from pan.
  5. Add shallots, potatoes & carrots to frypan & allow to caramelize over medium high heat, about 3-4 minutes. Add chicken broth & cook 1 minute to deglaze pan.
  6. Add raw cabbage to large baking dish. Pour vegetables & broth over top of the cabbage & sprinkle with bacon bits. Top with chicken thighs & place in oven. Cook 50-60 minutes, until chicken registers 165 F. & vegetables are tender.

Creamy Shrimp & Artichoke Hearts Gratin

Artichokes can be intimidating with their seemingly endless layers of tough leaves and spiked ends. Approaching these vegetables in their fresh form may demand a little know-how, but the nice thing is that today’s supermarkets often stock canned artichoke hearts, which eliminates most of the hard work and preparation.

A gratin is the term used for any dish that is topped with breadcrumbs, cheese or both and then baked until crisp and golden. This method of cooking is commonly used with potatoes, but can easily and equally deliciously, be used for a variety of different ingredients.

This particular gratin incorporates both shrimp and artichokes in a lemon béchamel sauce which complements the shrimp as well as the almost lemony flavor of the artichokes, resulting in a wonderfully creamy and bright tasting dish.

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 Creamy Shrimp & Artichoke Hearts Gratin
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword creamy shrimp & artichoke gratin
Servings
Ingredients
Course Main Dish
Cuisine American
Keyword creamy shrimp & artichoke gratin
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 375 F.
  2. Drain the artichoke hearts & set aside.
  3. Generously sprinkle shrimp with Old Bay seasoning. In a large saucepan, heat 1 Tbsp of the butter & sauté the minced garlic & shrimp. When shrimp is almost cooked, remove from saucepan & set aside.
  4. In a medium-sized bowl, mix together the Gruyère cheese & fresh breadcrumbs; set aside.
  5. In the saucepan (used for cooking shrimp), over medium heat, add the remaining 1 Tbsp butter. Once melted, add the flour, whisking to create a roux.
  6. Slowly incorporate the milk, whisking all the while, to create a thick & creamy béchamel sauce. Stir in the fresh thyme, lemon zest, juice, & salt, then remove the sauce from the heat.
  7. Arrange artichoke hearts in bottom of an oven proof baking dish. Nestle shrimp in the spaces between artichoke hearts. Pour the lemony béchamel sauce over all & top with the Gruyère mixture & black pepper.
  8. Bake for 20-25 minutes until the artichoke mixture is bubbling & the top is golden & crisp. Serve hot.

Blueberry, Oatmeal, Rice Chewies

This is not just an ordinary oatmeal cookie; this oatmeal cookie has a surprise ingredient. Rice cereal, which adds a crispy crunch that gives a unique texture and flavor to this soft and chewy cookie with wonderfully crisp edges.

I have given these cookies the name of ‘blueberry, oatmeal, rice chewies’ but the original idea dates back to the 1930s. It seems they went by different names at that time, such as ranger cookies, Texas ranger cookies or cowboy cookies. There are a lot of opinions, not facts, about why this delicious oatmeal cookie recipe is called a ‘ranger cookie’.

There’s no real reason for either of the names, except for possibly because the cookies kept well in saddlebags and, thanks to the eggs, oats, and cereal, provided a bit of energy for long days in the field.

Regardless of their title, these cookies were frequently shared in community cookbooks because the recipe is easy to make and always pleases a crowd. Distinguishing itself from other types of cookies, this ranger cookies recipe has a blend of oats and crispy rice cereal, giving each cookie an intriguing mix of textures: light and tender with a crisp edge and a chewy middle. With the addition of some dried blueberries and pepita seeds, it gives them a whole new dimension.

The result is a cookie with a delightful harmony of flavor in every bite. With both oatmeal and rice krispies cereal in the cookies, I think you would be justified in having these for breakfast.

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 Blueberry, Oatmeal, Rice Chewies
Votes: 1
Rating: 5
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Course dessert
Keyword blueberry, oatmeal, rice chewies
Servings
DOZEN
Ingredients
Course dessert
Keyword blueberry, oatmeal, rice chewies
Servings
DOZEN
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Whisk together flour, baking powder, baking soda & salt.
  2. In a large bowl, beat butter & both sugars on medium speed of an electric mixer until well combined. Add eggs, applesauce & vanilla; mix well. Add flour mixture, mixing until just combined. Stir in rice krispies, oatmeal, pepitas & dried blueberries. Chill dough for 30 minutes.
  3. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
  4. Scoop dough onto parchment lined cookie sheets.
  5. Bake for about 10 minutes or until lightly browned. Remove from baking sheets & cool on wire racks. Store in airtight container.
Recipe Notes

Due to the fact that I have a nut allergy, I always tend to use seeds to add some crunch. Feel free to change it up with your choice of nuts or dried fruit if you wish.

Stuffed Gnocchi Bolognese

With origins dating back to ancient times, gnocchi hold a prominent place in Italian culinary history, where it has been passed down through generations as a cherished comfort food. Today, it continues to be an essential part of Italian cuisine, adopting different names depending on the origin.

Gnocchi (pronounced no-kee) are soft dumplings that may be made from wheat flour, rice, semolina, ricotta cheese, potatoes, or breadcrumbs.  Gnocchi are made throughout Italy, but the stuffed version is made mainly in the Piedmont region. The key to making delicate potato gnocchi is to add as little flour as possible but enough to keep the dough together. The filling should have a robust flavor so that it stands out from the potato dough. 

For our stuffed gnocchi today, I’m making an Asiago/ricotta filling served in a meaty Bolognese sauce. Yum!

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 Stuffed Gnocchi Bolognese
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Rating: 5
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Course Main Dish
Cuisine Italian
Keyword stuffed gnocchi Bolognese
Servings
Ingredients
Stuffed Gnocchi
Bolognese Sauce
Course Main Dish
Cuisine Italian
Keyword stuffed gnocchi Bolognese
Servings
Ingredients
Stuffed Gnocchi
Bolognese Sauce
Votes: 1
Rating: 5
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Instructions
Stuffed Gnocchi
  1. Boil the whole potatoes with their skins until you can easily pierce them all the way through (about 20-25 minutes, depending on the dimension of the potatoes), then wash them with cold water & remove the skin when they are still warm.
  2. Mash the potatoes while they are still warm & make sure there are no chunks; add a pinch of salt and ¾ of the flour. Mix well with your hands until a nice soft dough forms (but not sticky); if necessary, add some more flour. When the dough is ready, wrap it in plastic wrap and let it rest & cool for about 10-15 minutes. In a small dish, combine finely grated Asiago with ricotta cheese.
  3. Cut the dough into 3 or 4 parts, take 1 part and cover the rest with plastic wrap so it doesn't dry. Dust the cutting board with flour & roll the dough with your palm to make a long thick cord about 2 cm in diameter, then cut chunks 2 cm long.
  4. Roll each cube between your palms to make balls then press them on your palm to make a disc. With a teaspoon, place a small amount of cheese in the center of the disc and close it on itself (make sure to cover the cheese well and close all the holes), roll it again between your palm to make the ball smooth & set it aside on a clean cloth.
  5. Bring to boil a large pot of salted water then slowly drop the gnocchi in & cook until they float on the surface. Drain, reserving 1 cup of starchy water. In a pan melt the butter and carefully add the drained gnocchi to sauté a little bit. Remove from pan, place in a dish until Bolognese sauce is ready.
Bolognese
  1. Heat olive oil over medium heat in a large skillet. Add diced celery, carrot & onion. Cook until veggies are soft tender. Add ground beef & let cook, breaking it apart until fully browned. Season with Italian seasoning, salt, and pepper. Stir in garlic & cook until fragrant.
  2. Stir in tomato paste, crushed tomatoes, water or stock, bay leaves & crushed red pepper flakes. Bring to a simmer & cook for about 10 minutes, stirring occasionally. Remove bay leaves.
  3. Add cooked gnocchi to Bolognese sauce & stream in reserved gnocchi water as needed if the mixture is too thick. Cook for an additional minute or so, taste and adjust seasoning, if needed.
  4. Serve with freshly grated Parmesan.

Adzuki Bean & Beef Chili w/ Cornbread

Since the first recorded recipe, chili has been reinvented to include different spices and ingredients, changing basic things like beef to chicken, chili peppers to jalapeno peppers and tomato sauce to chicken broth. The fact remains, it’s a great meal no matter what recipe you use. 

Once again, I have been drawn in by the adzuki bean with its unique and distinct taste that can be described as mildly sweet and nutty with a slightly earthy undertone. Adding a cornbread layer to this chili casserole seemed like a no-brainer to me. Thinking back to my mother’s cooking, I don’t recall much about her chili but the cornbread she served with it was ‘to die for’. Once again, I’m sure so much of it was time and place creating the taste of a memory, aside from the fact that she was incredible in the kitchen.

Cornbread is a generic name for any number of quick breads containing cornmeal and are leavened with baking powder. The quintessential late 20th to early 21st century recipe contains baking powder for convenience, sugar for sweetness and flour and eggs for lightness. Cornbread is an interesting recipe to track through the past few centuries. It is such a prolific crop, grown in America, that it was consumed across class, race and regional lines. Corn lends itself to change very easily, giving way to variations of cornbread recipes. Although traditional cornbread was not sweet at all, regional preferences for sweetness in the recipe have developed.

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 Adzuki Bean & Beef Chili w/ Cornbread
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Rating: 5
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Keyword adzuki bean & beef chili w/ cornbread topping
Servings
Ingredients
Chili
Cornbread
Cheese
Keyword adzuki bean & beef chili w/ cornbread topping
Servings
Ingredients
Chili
Cornbread
Cheese
Votes: 1
Rating: 5
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Instructions
Chili
  1. In a skillet over medium-high heat, cook beef until browned, breaking up meat with the back of wooden spoon. Spoon off any drippings.
  2. Stir in cooked adzuki beans, soup, water, spices & vinegar. Heat to boiling, reduce heat to low & continue to cook, uncovered for about 15 minutes, stirring occasionally. Grate cheese.
  3. Pour into an 8-inch casserole dish & sprinkle with grated cheese. Set aside until cornbread is prepared.
Cornbread
  1. Preheat oven to 350 F.
  2. In a food processor, pulse the first 5 ingredients for a few seconds. Place in a large mixing bowl.
  3. In a small bowl, whisk together melted butter, milk & egg.
  4. Combine wet & dry ingredients, mixing only until moistened; batter should be lumpy.
  5. Carefully spread over top of chili/cheese in baking dish.
  6. Bake for 20 minutes or until tests done with a wooden pick.

Cinnamon Roll Variety Pack

Baking a variety pack of four different cinnamon roll flavors transforms a single-flavor tray into a versatile, gourmet experience. A visually appealing experience that blends the comfort of a homemade dessert with the excitement of modern flavor experimentation. It caters to different tastes within a single batch, making it an ideal choice for brunch, gifts, or, as some suggest, sharing. 

Moving beyond the classic brown sugar and cinnamon, you can incorporate modern, diverse fillings and toppings. Examples include raspberry-lemon, apple pie, salted caramel, chocolate-hazelnut, orange zest, carrot cake, cardamom, pumpkin or even cream cheese icing variations.

Use one consistent, high-quality yeasted dough for all four variations to ensure even baking times. By packing them together in a small pan, they stay soft and pillowy, a common goal in high-quality homemade baking.

Who doesn’t love a tray of warm, gooey rolls? If you’re a fan of the variety pack, you’re likely drawn to the balance of textures and the social, flexible nature of the format.

 It caters to different palates. While some people crave the classic ‘ooey-gooey’ cinnamon, others might prefer more adventurous toppings.

Including plain rolls in a variety pack ensures that even if you don’t love the experimental flavors, you still have the ‘good ole plain’ ones to fall back on.

Recently, Brion & I had to make a trip out to BC. While waiting in the airport I picked up a magazine to look at and came across a great looking cinnamon roll recipe I thought I should try. For something different I thought it would be nice to do a variety pack instead of just one filling. This is what developed from that idea.

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 Cinnamon Roll Variety Pack
Votes: 1
Rating: 5
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Course dessert
Cuisine German
Keyword cinnamon roll variety pack
Servings
Ingredients
Dough
Raspberry Filling
Blueberry Filling
Cinnamon Filling
Lemon Curd Filling
Cream Cheese Drizzle
Course dessert
Cuisine German
Keyword cinnamon roll variety pack
Servings
Ingredients
Dough
Raspberry Filling
Blueberry Filling
Cinnamon Filling
Lemon Curd Filling
Cream Cheese Drizzle
Votes: 1
Rating: 5
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Instructions
  1. In a small bowl, combine lukewarm milk, & 2 Tbsp of the sugar; stir until sugar is dissolved. Add in the yeast & allow to sit until frothy.
  2. In a large bowl, combine mashed potatoes, eggs, salt & butter. When yeast mixture is proofed, add to potato mixture, combining well.
  3. In another bowl, whisk together flour & remaining sugar. Combine with wet mixture until dough forms a ball. Knead on a work surface for about 10 minutes then place in a greased bowl.
  4. Cover with plastic wrap & a towel. Allow to rise in a draft-free place for about 1 1/2 hours or until doubled in size.
  5. While the dough rises, make fillings so they have time to chill before using them. IF YOU FEEL THEY WILL NOT BE CHILLED ENOUGH, PREPARE THEM A DAY AHEAD & KEEP IN THE REFRIGERATOR. TAKE FILLINGS OUT WHILE THE DOUGH IS RISING.
  6. RASPBERRY & BLUEBERRY FILLING: Add the raspberries (or blueberries), sugar, cornstarch, lemon juice, lemon zest & salt to a saucepan over low heat. Keep stirring until they begin to break down. Once the berries have broken down & released their juices, turn the heat to medium & allow the mixture to boil, stirring for around 4-5 minutes. As the mixture boils, it will thicken & become jelly-like. Make sure to keep stirring so it doesn't burn. Once thick, remove it from the heat, scrape it into a bowl & allow to cool.
  7. CINNAMON FILLING: In a small bowl stir together brown sugar & cinnamon. Measure out 1/4 cup softened butter for spreading.
  8. LEMON CURD FILLING: In a medium saucepan, whisk together the eggs, sugar, cornstarch, if using, lemon juice, zest, & salt until smooth. Place the pan over medium-low heat. Stir constantly with a wooden spoon or silicone spatula, making sure to scrape the corners of the pan to prevent scrambling. Cook for 5–8 minutes until the mixture thickens & coats the back of the spoon. It should just begin to bubble. Remove from heat immediately. Stir in the cold, cubed butter one piece at a time until completely melted and smooth. Pour the curd through a fine-mesh strainer into a jar or bowl to remove any bits of zest or egg. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 1 hour, or until completely cold and firm.
  9. Lightly grease a 9 x 9 x 2-inch baking pan; set aside. Punch down the dough. On a lightly floured surface, roll dough into an 18 x 12-inch rectangle & cut into four sections. Apply the 4 different fillings, tightly roll up filled rectangles into spirals. Pinch dough to seal seams.
  10. Cut each roll into 3 slices; arrange in prepared baking pan. Cover; let rise in a warm place until nearly double in size (30 minutes).
  11. Preheat oven to 350 F.
  12. Bake for 25-30 minutes or until golden brown & done in center. While rolls are baking prepare cream cheese drizzle.
  13. CREAM CHEESE DRIZZLE: In a bowl, beat softened cream cheese, softened butter & vanilla with a mixer on medium until combined. Gradually beat in powdered sugar until smooth. Beat in enough milk, 1 tsp at a time, to reach drizzle consistency.
  14. Cool in pan on a wire rack for 10 minutes. Using a small spatula, loosen rolls from pan. Place a wire rack on top of pan; place one hand on top of rack & other hand under pan & carefully invert pan with rack (use pot holders to protect your hands). Lift pan off rolls.
  15. Drizzle as many of the rolls as you wish. Serve warm.
Recipe Notes

For the mashed potato, prick a 10-ounce unpeeled potato all over with a fork. Microwave on 100% power (high) for 5 to 7 minutes or until tender. Halve potato and scoop pulp out of skin into a small bowl; discard skin. Mash the potato pulp with a potato masher or an electric mixer on low speed.