Blueberry Babka Rolls

HAPPY MOTHER’S DAY!

Today as we celebrate Mother’s Day, many special memories come to mind. My mother passed away in 1978 but even after 42 years, time has changed nothing. I still miss the sound of her voice, the wisdom in her advice, the stories of her life and just being in her presence. I miss her today as much as the day she left us and I always will.

It is also with very loving thoughts, I celebrate my mother-in-law, Dolores, for her loving and kind ways and for raising that ‘special’ man I love sharing my life with. Love to my sisters, who gave so much of themselves to be the great mom’s they are.

Babka ….. an old world beauty with roots in both the Jewish and Eastern European communities. A cake like, sweet yeast bread, richer than that of a cinnamon bun but not as rich as a Danish pastry. The name Babka means ‘little grandmother’ in many European languages.

Traditionally, babka was filled with seeds, nuts and sometimes even honey or filled with layers of cinnamon sugar or chocolate. This classic baked good has been making its way into every corner of the food world. A great babka dough is a blank canvas for almost any filling. Many other flavors have been developed and have become equally popular.

Fruit lovers can now indulge in apple-cinnamon or raspberry and apricot cream cheese babkas. There is also a Middle Eastern favorite using halva (sesame candy) or a completely savory version with sun-dried tomatoes.

This bread seems very fitting on our Mother’s Day blog.

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Blueberry Babka Rolls
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Servings
ROLLS
Ingredients
Babka Dough
Blueberry Filling
Streusel Topping
Servings
ROLLS
Ingredients
Babka Dough
Blueberry Filling
Streusel Topping
Votes: 1
Rating: 5
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Instructions
Babka Dough
  1. In a small bowl, place water & sprinkle with the yeast & a pinch of sugar; stir to combine. Allow to stand until frothy, about 5-10 minutes.
  2. In a large bowl, whisk together 4 cups of the flour, sugar & salt. Make a well in the center of the flour & add eggs, yolk & oil. Whisk to form a slurry, pulling in a little flour from the sides of the bowl.
  3. Pour the yeast mixture over the egg slurry. Mix the yeast, eggs & flour with a wooden spoon until a shaggy dough that is difficult to mix forms. Turn dough out onto a floured work surface & knead for about 10 minutes. If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky. The dough has finished kneading when it is soft, smooth & holds a ball-shape.
  4. Place the dough in an oiled bowl, cover with plastic wrap & place in a draft-free area. Allow to rise until doubled in bulk, about 1 1/2 - 2 hours.
Blueberry Filling
  1. In a small saucepan, combine cornstarch, sugars & salt. Add water & blueberries; cook until clear & bubbling. Remove from heat & add lemon juice; cool completely.
Streusel Topping
  1. In a bowl, whisk together flour, powdered sugar, salt & baking powdered. Cut butter into small chunks & add the flour mixture. Using your fingertips, work the butter into the flour mixture until it forms LARGE, coarse crumbs. Place in refrigerator until ready to use.
Assembly
  1. Line a large baking sheet with parchment paper; set aside. On a lightly floured work surface, roll out dough into a rectangle, roughly 40 X 60 cm (15" X 24"). Spread half of the filling on center third of the dough. Fold one of the sides over the center & spread the remaining filling on top. Next, put opposite side of the dough over all & gently press together.
  2. Using a sharp knife or a pizza cutter, cut 15 strips, between 2 - 2.5 cm (3/4"-1") thick. Twist each strand of dough a few times then, holding one end between you thumb & forefinger, coil the dough to form a circle. Finish by pinching the outer end to the ring, so it holds the circular shape when baking. Repeat with remaining strips. Place rolls on lined baking sheet as you make them. Cover baking sheet with plastic wrap & set in a draft-free place until rolls have doubled in size.
Baking
  1. Preheat oven to 350 F. Brush rolls with egg wash. Sprinkle streusel & chopped nuts evenly over the tops, pressing lightly so the crumbs adhere to the rolls. Bake for about 20 minutes or until golden brown. Remove from oven & place on a cooling rack.

Blueberry Custard Tarts w/ Candied Lemon Curls

This is a spring version of summertime fresh blueberry tarts. Even though we are a long way from blueberry season, nothing wrong with using some frozen ones. At our house we use a lot of lemons which means there are always lemon peels available. Candied lemon peel is an excellent way of using up the flavorful but not as tasty peel.

Candied or crystallized fruit, has been around since the 14th century as a method of food preservation. It seems to have started out in the Arab culture, being served at banquets. Candied fruit as a whole, would reach the west where they became the key part of some of the most well known cakes and breads of European tradition, such as Italian Panettone and German Stollen.

Candied lemon peels are a very versatile ingredient. Chopped up, they can be used in baked goods for a lemony flavor boost, whereas whole strips can be dipped in chocolate and used as an edible gift.

For my blueberry tarts, I thought some candied lemon curls would make a pretty garnish not to mention the additional flavor they give.

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Blueberry Custard Tarts w/ Candied Lemon Curls
Votes: 1
Rating: 5
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Course Brunch, dessert
Cuisine American, French
Servings
mini tarts
Ingredients
Custard
Shortbread Crust
Blueberries
Candied Lemon Curls (MAKE ONE DAY EARLIER)
Course Brunch, dessert
Cuisine American, French
Servings
mini tarts
Ingredients
Custard
Shortbread Crust
Blueberries
Candied Lemon Curls (MAKE ONE DAY EARLIER)
Votes: 1
Rating: 5
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Instructions
Custard
  1. In a small saucepan, bring milk to a simmer. In a bowl, whisk sugar, eggs, yolks, & cornstarch together until smooth. When milk is simmering, whisk half of it into the egg mixture then gradually add the egg/milk mixture to the rest of the milk.
  2. Return saucepan to the heat & cook, whisking constantly until very thick. Whisk in the butter & vanilla. Cover with plastic wrap & refrigerate. Be sure the plastic is touching the top of the custard to prevent it from forming a film over it. When custard is cooled & you are ready to use it, whip with an electric mixer for a couple of minutes.
Shortbread Crust
  1. Preheat oven to 350 F. In a large bowl, combine butter & sugar; cream well. Add vanilla & combine. In a small bowl, combine dry ingredients; gradually add to creamed mixture. Blend well. Divide dough into 8 portions. Press each portion into a 4 X 3/4-inch mini tart pan. Using a fork, poke some holes in the bottom of each shell. Bake about 10 minutes or until golden brown. Remove from oven & cool before filling.
Blueberries
  1. In a saucepan, whisk all ingredients together & cook over medium-high heat until thickened.
Candied Lemon Curls
  1. Cut the ends off of the lemon. Carefully cut down ONE side of the lemon. Continue the same cut through the FRUIT of the lemon, stopping at the peel. Do NOT cut through the peel.
  2. Carefully open up the lemon & make more cuts through the FRUIT so that it will lay flat; remove the fruit from the peel. Turn the peel over & trim the edges & carefully remove all of the white pith from the inside of the peel. Cut the peel into strips about 1/8-inch wide.
  3. In a small saucepan, add sugar & water & bring to a simmer. Add peels & gently simmer for 10 minutes. After 10 minutes, lay peels on a cooling rack. Allow to cool slightly, then toss in a bit of granulated sugar. They will slightly curl as they cool.
Assembly
  1. Divide custard between tart shells, top with blueberries & garnish with candied lemon curls.
Recipe Notes
  • I find this recipe works the best if everything is made a day earlier than needed. That way each component has a chance to cool well before you assemble & serve.

Hot Cross Bun Loaf

When I think about Easter, one of the first foods that comes to mind are hot cross buns. I’m sure you think I’m going to have a nostalgic memory of my mother’s hot cross buns, but strangely enough, I don’t. The memory I do have from that time in my life is of some very yellow, cylinder shaped loaves. They were soft, sweet and yellow from the many eggs used in the dough. My mother just called it ‘Easter Bread’. It didn’t have icing, candied fruit and nuts or extra spices, it was just plain and gloriously good.

Each year, at Easter time, I really enjoy to make some version of Easter bread or buns (of course, trying to make it just a bit better than the year past). This year I’m going to make a hot cross bun ‘loaf’.

While hot cross buns are now sold and enjoyed throughout the year, they were once reserved for Good Friday alone. There is no one clear explanation … some theories rest in Christian symbolism while there are also more than a few stories that indicate hot cross buns were baked on Good Friday for superstitious reasons.

No matter what the reason, Brion & I have always loved these soft, spicy little buns. No doubt, this ‘loaf’ will probably make some good french toast for an Easter brunch.

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Hot Cross Bun Loaf
Votes: 1
Rating: 5
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Course Brunch, dessert
Servings
large loaf
Ingredients
Dough
Paste for the Crosses
Glaze
Course Brunch, dessert
Servings
large loaf
Ingredients
Dough
Paste for the Crosses
Glaze
Votes: 1
Rating: 5
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Instructions
Dough
  1. In a large bowl, whisk together milk, oil, eggs & sugar. Sprinkle yeast over mixture. Allow to sit for 10 minutes.
  2. In a bowl, combine 4 cups flour with 3/4 tsp cinnamon. Add to yeast mixture & combine. Mixture will be very sticky. Cover bowl with a tea towel & let rise in a warm place for 1 hour.
  3. In a small dish, combine 1/4 cup sugar with cardamom & ginger; set aside. In another small dish, combine paste ingredients for crosses, stirring until smooth. Transfer to a piping bag with a small opening; set aside.
  4. In a small bowl, combine remaining 1/2 cup flour with baking powder, baking soda & salt. When dough has risen, add this mixture & combine. Move dough to a lightly floured surface. Press to slightly flatten dough.
  5. Sprinkle 2 Tbsp spiced sugar & a third of the fruit mixture over the dough. Fold dough over on itself & flatten again. Repeat the process two more times, ending by folding the dough in on itself. Divide the dough into 12 pieces. With floured hands, quickly roll the pieces into balls.
  6. In a buttered, OVERSIZE loaf pan, place 6 rolls then top with remaining 6 rolls. Pipe whatever cross design you prefer on loaf. Cover & allow to rise for about 10 minutes.
  7. Preheat oven to 350 F. Bake for 30-40 minutes. If the loaf is browning too fast, place a sheet of foil over it to prevent this.
Glaze
  1. Combine sugar & lemon juice. When loaf is baked, warm glaze for a few seconds in microwave then brush over loaf.
Recipe Notes
  • If you do not have an oversized loaf pan, a bundt pan will work just fine.

Kiwi Walnut Mini Cakes w/ Strawberry Coulis

Not only does kiwi look and taste like no other fruit, its also available when some of the other fresh fruits aren’t. The month of February is a good time for this favorite duo. Ever since the 80’s, when the world first fell in love with the kiwi/strawberry flavor, the combo is in everything. I guess its because they are the perfect complement to each other’s flavor profile.

Since there are just the two of us at our house, I always like the idea of making individual desserts. Upside down cakes are so versatile, quick and uncomplicated. You can make them plain , fancy, sweet, savory, large, small …. your choice!

Today, my plan is to make some kiwi/walnut cakes with a strawberry coulis. A fruit coulis (pronounced koo-Lee) is a thick sauce made from pureed and strained fruit. They may also be made from fruit jams or preserves that are strained and diluted with water, liquor or simple syrup. Additional seasonings such as spices may be used as well as acids like lemon juice, but they are typically kept simple to avoid ‘muddying’ the flavor with too many ingredients. Coulis originally referred to the juices from cooked meats and may also be made with cooked vegetables.

Coulis can be used in many different ways such as plate decoration or just for a burst of complimentary flavor. My strawberry coulis certainly worked its magic on these little kiwi cakes.

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Kiwi Walnut Mini Cakes w/ Strawberry Coulis
Votes: 1
Rating: 5
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Course dessert
Cuisine American, French
Servings
Ingredients
Cake
Strawberry Coulis
Course dessert
Cuisine American, French
Servings
Ingredients
Cake
Strawberry Coulis
Votes: 1
Rating: 5
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Instructions
Topping
  1. Preheat oven to 350 F. lightly butter 6 custard baking cups. From parchment paper, cut circles to lay on the bottom of each. Divide melted butter between the 6 cups. Sprinkle with the brown sugar & walnuts. top with kiwi fruit slices.
Cake
  1. In a small bowl, beat together eggs & sugar until thick; gradually beat in oil. In a small dish, combine flour, baking powder, spices & salt. Stir flour mixture into egg/sugar mixture, then add orange juice & vanilla. Stir ONLY until combined.
  2. Pour the batter over fruit in custard cups, dividing it evenly between them. Bake 15-20 minutes or until they test done with a toothpick. Allow cakes to cool for about 5 minutes, then invert onto a rack to finish cooling.
Strawberry Coulis
  1. In a medium saucepan, combine strawberries, sugar & lemon juice. Bring to a boil over medium-high heat. Remove from heat & cool for a few minutes. Transfer to blender; puree until smooth, strain & set aside until ready to serve.
Assembly
  1. Place some coulis on individual dessert plates & top with a kiwi cake. Store any leftover coulis in a sealed container in the refrigerator for up to a week.

Fajita Chicken w/ Zucchini Noodles

Despite having a fairly short history, Mexican fajitas are one of the most popular dishes in the world today. Apart from the fact that fajitas are incredibly tasty, they are actually very healthy not to mention the ease in cooking and assembling them.

As with many foods, time has changed the contents of the fajita and has evolved slightly from the original simplicity of the ranch worker’s dish, with different cuts of meat being chosen such as chicken or seafood. The vegetables have not changed as much as the meat, with peppers, onions & chilies still being predominant ingredients in the dish.

Probably, the most important thing when making fajitas is the marinade. It not only makes the ingredients incredibly tender but very flavorful.

Fajitas usually require some tortillas. While they are wonderful tasting, using zucchini noodles (or zoodles) as a base for the fajita chicken gives this meal an amazing flavor. Zucchini is perhaps the most popular choice for vegetable noodles. It’s long, thin shape makes it easy to spiralize and its neutral flavor allows it to pair well with almost any sauce or topping. This meal has such eye appeal along with a great taste.

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Fajita Chicken w/ Zucchini Noodles
Instructions
  1. In a large resealable plastic bag, combine oil, lemon juice & seasonings (RESERVE a small bit of seasoning for zucchini noodles); add chicken, seal & turn to coat. Refrigerate for at least an hour.
  2. Wash zucchini & trim off ends. Using a spiralizer, cut zucchini into 'noodles'. Set aside. Prepare peppers & green onion.
  3. When chicken has finished marinating, Add 1 Tbsp oil to a griddle & saute peppers & onion until just tender crisp. set aside & keep warm. Add another Tbsp oil to griddle. Saute zucchini noodles for 2-3 minutes. Remove from heat, sprinkle with reserved seasoning & keep warm.
  4. Grill marinated chicken strips until cooked through. Divide zucchini between serving plates. Top with peppers, onions & grilled chicken. Sprinkle with grated cheese.

Christmas Cookies

December has arrived and when I was growing up, it was officially ‘baking season’ for my mom. Many of the ingredients for the special things she would bake at this time of year were just too expensive to have on hand all the time. While we were at school, over the weeks prior to Christmas, she would bake many different kinds of cookies and squares. When we would arrive home in the late afternoon, there was no trace of what she had baked. Every cookie tin and various other containers were being filled with these glorious goodies. It all became part of the mystery and suspense of the season.

Like many traditions, the origin of the Christmas baking ‘bonanza‘ comes from medieval times. Winter solstice rituals were conducted long before Christmas became the huge commercial holiday it is today. Celebrations revolved around food. By the middle ages, the Christmas holiday had overtaken solstice rituals and the pastry world was experiencing some big changes. Spices such as cinnamon, nutmeg and black pepper as well as dried exotic fruits were becoming available. Expensive delicacies like sugar, lard and butter all became treasured ingredients that could only be afforded on this most important holiday.

Unlike pies and cakes, cookies could easily be shared and given to friends and neighbors. Our modern day Christmas cookies are baked for similar reasons. They’re given as hostess gifts in festive tins, used on giant dessert trays and of course they make for wonderful family baking traditions.

Most homemade holiday cookies were simple rounds or squares until import laws changed in the 19th century introducing inexpensive cookie cutters made of tin and emphasized shapes.

I realize ‘mincemeat’ doesn’t appeal to everyone’s pallet. These days the ‘all-fruit’ varieties have made it much more appealing. In a previous blog, I had used a lemon curd filling in these tender little cheesecake cookies. Since Brion and I both enjoy the all-fruit mincemeat, I thought I’d do a Christmas version. Pairing the flavors of anise, mincemeat and lemon was real nice.

The Irish Cream cookies are an easy no-bake version. If you like this liqueur, I’m pretty sure these boozy little bites will work for you.

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Mincemeat Cheesecake Cookies / Irish Cream Cookies
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Servings
cookies
Votes: 1
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Instructions
Mincemeat Filling
  1. Combine mincemeat filling ingredients & refrigerate until needed.
Cheesecake Cookies
  1. Line 2 baking sheets with parchment paper. In a large bowl, beat cream cheese & butter until fluffy & smooth; 1-2 minutes. Add sugar; beat another 1-2 minutes then add eggs & anise extract & continue beating 1 more minute.
  2. In a medium bowl, whisk together flour, baking powder, anise seed & salt. Gradually add dry ingredients to the butter mixture & stir just until incorporated. Do NOT over mix. Divide dough in half.
  3. Between 2 sheets of parchment paper, roll each half of the dough to a 1/8"-1/4" thickness. Remove top sheet & using a 2 1/2" (6 cm) round cookie cutter, cut out cookies. Using top sheet of parchment, lay rounds about 2" apart. Slide a plastic cutting board under parchment paper & transfer to freezer for about 30 minutes. (I found this made it much easier to continue the procedure).
  4. Preheat oven to 350 F. Remove cookies from freezer. Spoon about a teaspoon of COLD mincemeat filling onto center of each circle. Wet edges a bit with water or beaten egg. Fold cookies in half & using a fork, press edges to seal. (If your mincemeat filling is well chilled, I found it didn't run out of the cookies while being baked).
  5. Bake cookies for 10-11 minutes. Cookies should be light in color, not browned & just starting to brown on bottom. * Length of baking time may vary from oven to oven. Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Lemon Glaze
  1. In a small bowl, combine glaze ingredients & beat to a drizzle consistency. When cookies are cooled, drizzle with glaze.
Irish Cream Cookies
  1. In a saucepan over medium heat, combine Irish cream, corn syrup, butter, white chocolate & salt. Heat while stirring until butter & chocolate have melted. Gently boil for about 2 minutes.
  2. Turn off heat & stir in puffed rice & oatmeal. Let stand for 2 minutes. If the mixture is a little runny, you may need to add a little more oatmeal ... about 1/4 - 1/3 cup).
  3. Using a spoon, you can either drop by spoonfuls on buttered parchment or press mixture into a buttered 1/4 cup measuring cup to form more precise cookie rounds. Let stand for at least an hour or until cookies are set. They will be soft but chewy. If you wish, decorate with holiday motifs.

Cauliflower Monte Cristo Lasagna

Do you recall the Monte Cristo sandwiches of ‘yesteryear’? There was a time when you could find this sandwich on most restaurant lunch menus across North America. Basically, its ham and cheese sandwiched between two pieces of french toast, smothered in egg batter, deep fried, sprinkled with powdered sugar and dipped in a side of jelly. It’s where salty meets sweet and savory.

It’s believed that the Monte Cristo evolved from the French sandwich called ‘Croque Monsieur‘. The original grilled cheese sandwich consisted of Gruyere cheese and lean ham between two slices of crust-less bread, fried in clarified butter.

This sandwich, although delicious, is neither health or diet food but sometimes its fun to just enjoy these kind of things in moderation, of course.

This ‘lasagna‘ turned out to be real tasty. It kind of puts a new spin on an old classic. Instead of french toast, the ham and cheese are layered in between a baked cauliflower mixture that resembles slices of bread or lasagna noodles. Serve with cauliflower sauce or a sauce of your own choice.

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Cauliflower Monte Cristo Lasagna
Votes: 1
Rating: 5
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Course Lunch, Main Dish
Cuisine American, European
Servings
Ingredients
Course Lunch, Main Dish
Cuisine American, European
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
Cauliflower 'Pasta'
  1. Bring a large pot of water to a boil. Add the tablespoon of salt & lemon juice. Cut cauliflower into florets, add to boiling mixture & cook until they are soft. Drain cooked cauliflower & roughly crush them into 'mush'. Add breadcrumbs, Parmesan, egg, garlic, Italian herbs, salt & pepper; mix well.
  2. Preheat oven to 425 F. Line a baking sheet with parchment paper. Press cauliflower mixture on baking sheet into a 9 x 9-inch square. Bake for about 15 minutes or until crispy. Remove from oven, cut cauliflower into 3 strips. In a buttered baking dish place the first strip. Cover with half of each of the ham & cheese slices. Put another strip of cauliflower on it & top with the rest of the ham & cheese slices. Place the third strip of cauliflower on top & sprinkle with mozzarella cheese. Adjust oven temperature to 350 F. & bake 'lasagna' for about 30 minutes.
Cauliflower Sauce
  1. Add butter to a blender or food processor. Cook cauliflower according to package instructions. Using a slotted spoon, drain off any excess water, transfer to blender. Add the vegetable broth, Parmesan, garlic, milk, salt & pepper. Process until a very smooth consistency is reached. Serve warm over Monte Cristo lasagna.

Baked Barley Pudding with Caramel Sauce

Barley was traditionally used to add bulk and a comforting flavor to stews and broths. The gentle flavor of this grain makes it endlessly adaptable. I have often substituted it for rice in main course dishes but it is definitely dessert worthy too.

Like rice pudding, its a comforting (old fashioned) dish. Barley stays chewy compared to how soft rice becomes even after a few days in the fridge. Now, don’t get me wrong … I love rice pudding and of course its one of those desserts that holds nostalgic memories for me.

Barley was a grain crop my father grew on our family farm. As Canadians, we are blessed with some of the most fertile farmland in the world. Our province of Alberta, along with the provinces of Saskatchewan and Manitoba, are the major growing areas for barley in Canada.

Having such great nutritional value and versatility, barley deserves much more culinary acclaim than it receives, I think. This barley pudding is best served warm. I chose to make a simple caramel sauce to drizzle over it. In the whipped topping MIX, I used 1% milk and added a tiny bit of anise flavor for interest. Yum!

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Baked Barley Pudding with Caramel Sauce
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Rating: 5
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Course dessert
Servings
Ingredients
Course dessert
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
Barley Pudding
  1. In a medium saucepan, bring water to a boil; add barley & 1 tsp salt. Reduce heat, cover & simmer for 45 minutes or until barley is tender. Cool.
  2. In a medium bowl, combine eggs, milk, sugar, butter & vanilla; beat well. Add cooked barley, raisins, lemon zest & juice.
  3. Preheat oven to 325 F. Turn pudding into a well buttered, 6-cup baking dish. Set pan into a larger baking pan in oven. Pour hot water into the larger pan to within an inch of the top of the pudding. Bake for an hour or until a knife inserted in the center comes out clean. Serve warm as is or with caramel sauce & anise topping.
Caramel Sauce
  1. In a small saucepan, add sugar & cornstarch. Pour in a little of the hot water & whisk quickly to blend. Over a low heat, add the rest of the water, butter, salt & rum extract. Simmer for 10 minutes until thickened. Prepare dry whipped topping mix if using.

Apple Chickpea Flan w/ Raspberry Sauce

There’s a whole chickpea world out there beyond hummus. From crunchy, spicy snacks to main ingredients in baking and cooking. This is a wonderful ingredient that can adapt extremely well with herbs and spices.

Chickpeas, also known as garbanzo beans, grow in hot parts of the world so they are naturally a key ingredient in the cuisine of countries such as India, Mexico, Egypt and the southern part of Italy. Despite their origins, chickpeas are available everywhere, usually in either canned or dried form. There is very little difference in nutritional value between precooked, canned chickpeas and the dried variety you cook yourself.

In our part of the country, I remember these peas/beans first appearing in the restaurant salad bars. Chickpeas were one of several choices set out in bowls to add to salad greens. Then a few years later they became better known when ‘Mediterranean hummus’ became trendy. Then the notion came up to use them in baking. Legumes in cake? Remember the big debate when ‘someone’ decided to put carrots and zucchini in cakes etc. (not to mention tomato soup).

Chocolate chickpea cake has been a success for quite a while now so I decided to try a different take on the idea of the flourless cake.

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Apple Chickpea Flan w/ Raspberry Sauce
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Rating: 5
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Course dessert
Cuisine American
Servings
Course dessert
Cuisine American
Servings
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Grease 4 custard baking cups or a 9 X 9-inch square baking pan.
  2. In a food processor, place applesauce, rinsed chickpeas & eggs; blend until almost smooth, scraping down sides as needed. Place in a large bowl.
  3. In another bowl, whisk together remaining ingredients. Add dry ingredients to wet mixture & stir to combine. Pour into baking dishes & bake for about 50 minutes OR until it tests done with an inserted toothpick.
  4. To make raspberry sauce: In a small saucepan, combine cornstarch, sugar & salt. Add water & raspberries; cook until clear & bubbling. Remove from heat & add margarine & lemon juice & zest. Cool & serve over chickpea flan.
Recipe Notes
  • In place of one of the eggs I used 1 Tbsp ground flax seed plus 3 Tbsp water. 

Spicy Chicken, Bacon & Avocado Pizza

Ever since I made pizza with yeasted potato crust it has become a staple in our meal rotation list. It seems like all it takes to come up with an amazing filling combo is just a little inspiration so the influence of flavors Brion and I tasted in Mexico became a natural choice for me.

Although avocado on pizza may sound weird, if you are a guacamole lover, its glorious. When you think about it, tomato or tomato sauce is a big part of pizza most of the time. Often guacamole is made with tomato, so it compliments pizza well. I used all the ingredients you would normally fit into a tortilla for toppings. Spicy chicken, bacon, avocado, onion, tomato, cheese and GUACAMOLE!

When I make guacamole for pizza, I like to keep it simple: mashed avocados, onion, garlic, lime juice, salt and cilantro. Another thing I found, was that any left over pieces can be wrapped tightly in plastic wrap and placed in a freezer bag and frozen. When you want to use them, thaw at room temperature then heat slightly in the microwave. Most often pizza is frozen unbaked and needs assembly and baking. This pizza tasted just as good as when it was freshly baked!

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Spicy Chicken, Bacon & Avocado Pizza
Instructions
Pizza Dough
  1. Cook potato, peel, mash & cool. Combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy. Add butter, salt, sour cream & potato; mix well.
  2. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead dough about 10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with a tea towel & allow to rise in a warm place until doubled in bulk, about 1 hour.
Chicken Marinade
  1. In a large resealable plastic bag, combine all ingredients. Seal & turn to coat; refrigerate for 1-4 hours.
Guacamole
  1. In a large bowl, coarsely mash avocados with lime juice & salt. Stir in garlic, onion & cilantro. Blend well. Cover & set aside until ready to use. You will have extra for something else.
Pizza Topping Prep
  1. In a skillet, cook bacon until fairly crisp, drain on paper towels & chop coarsely. Wipe skillet with paper towel. Add marinated chicken, stir-fry until cooked then remove to a dish. Add peppers & onion to skillet; sauteing until tender crisp.
Assembly
  1. Preheat oven to 375 F. On a large sheet of parchment paper, roll or press dough into a 16-inch circle. Transfer with paper to a baking sheet.
  2. Using some grated cheese, make a ring around the outer edge of the dough. Roll dough once over cheese ring. Carefully spread the 1/2 cup of guacamole over the bottom of pizza, then sprinkle with a bit more cheese. Layer with avocado slices, onion, bacon, chicken, tomato & remaining cheese. If you prefer, brush to top of the outside ring with egg wash.
  3. Bake for 15-20 minutes or until golden brown, Remove from oven & slice.
Recipe Notes
  • You may choose to prepare your marinated chicken & guacamole before you start making the dough.