Oatmeal Pumpkin Sandwich Cookies

We are now officially into fall, so its time to think in terms of a bit of pumpkin. I had not considered pumpkin as part of a sandwich cookie before, but oatmeal with pumpkin and cream cheese makes good sense to me. There’s more to oatmeal cookies than the recipe on the Quaker Oats box. In fact there’s a lot of amazing combinations out there but first a bit of food history.

Oatmeal cookies evolved from oatcakes, a type of plain flatbread made centuries ago by the British and the Scots. Raisins and nuts were added to the mix somewhere around the Middle Ages to make them tastier. When oatmeal cookies became elevated to the ranks of ‘health food’, a recipe for them appeared on containers of Quaker Oats. These recipes were circulated widely and oatmeal cookies were soon common in households throughout North America.

An important part of these cookies lies in the spices. Rather than using a pre-made ‘pumpkin pie spice’, I like to give them a personal touch by using my own combination. This way, you can control the flavor better. Feel free to adjust the spice mix to suit your taste or just simply go with cinnamon.

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Oatmeal Pumpkin Sandwich Cookies
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SANDWICH COOKIES
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Cookies
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SANDWICH COOKIES
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Cookies
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Instructions
Spice Mix
  1. In a small bowl, whisk together spice mix combination from recipe notes & set aside.
Cookies
  1. In a large bowl, whisk together flour, baking powder, baking soda, salt & 1 1/2 tsp spice mixture; add oatmeal & pumpkin seeds; mix together.
  2. In a bowl, using a hand mixer, cream butter until light & fluffy. Add sugars & beat until fluffy, about 2 minutes. Add pumpkin puree, egg yolk & vanilla; mix to combine. Add flour mixture, mixing ONLY until combined. Place dough in refrigerator & chill for 30 minutes.
  3. Preheat oven to 350 F. Line 2 cookie sheets with parchment paper. Scoop dough into 2 tsp sized balls & place on cookie sheet. Press with a dampened for to flatten a bit. Bake for 10-15 minutes or until done but not browned. Allow to cool for 1 minute before transferring to a wire cooling rack.
Filling
  1. In a bowl, beat together cream cheese & butter until smooth. Add in pumpkin & mix until fully incorporated. Add remaining spice mixture & powdered sugar about 1/4 cup at a time, allowing each prior amount to fully mix into the filling before adding more.
  2. Spread or pipe filling on half of the cooled cookies & top with remaining cookies. This recipe makes 5 dozen filled cookies so you may want to freeze some.
Recipe Notes
  • ┬áSpice Mixture Recipe (2 1/8 tsp):
  • 1 tsp cinnamon
  • 1/4 tsp EACH nutmeg & cloves
  • 1/8 tsp EACH ginger, cardamom & white pepper
  • 1/4 tsp ground star anise

 

Apple Walnut Mini Tarts

There is nothing more enjoyable than baking with the flavors and scents of fall. Sometimes I feel like apple season takes a back seat to pumpkin but in my opinion its equally important. With their sweet scent and crisp bite, apples are one of those things that define ‘fall’.

The apple pie as we know it, originated in Europe. The most widely known variations are the English, Dutch & Swedish apple pies. While all made their way into North American food culture, the English version is the one familiar to most of us. Worldwide, there are over 7500 types of cultivated apples, reflecting both their versatility and popularity.

Apples, perfectly spiced in a fall dessert, can be amazing. Like most spice blends, the flavor of apple pie spice is variable since the maker can choose the components according to their preference. In all cases, the goal is to provide warmth and sweetness that compliments the tartness of apples.

These little mini tarts started out with an idea I had to incorporate an upside down cake with some shortbread pastry and spiced apples. They actually turned out better than I had expected. After baking, it seemed like they might be quite dry, but instead were real tender and not too sweet. I’ve always enjoyed to use the cardamom spice. It gives such complexity and depth to the flavor of whatever its used in.

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Apple Walnut Mini Tarts
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Shortbread Pastry
Apple Filling
Walnut Topping
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Shortbread Pastry
Apple Filling
Walnut Topping
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Instructions
Shortbread Pastry
  1. In a bowl, whisk together flour, sugar & salt. Using a pastry blender or a fork, cut in butter & add vanilla & lemon zest. Mix only until combined, divide in half & wrap each piece in plastic wrap. Place in freezer until slightly frozen & ready to use.
Apple filling
  1. In a bowl, combine sliced apples, lemon juice, sugar, flour & spices. Set aside.
Walnut Topping
  1. In a small bowl, combine chopped nuts, brown sugar & melted butter. Divide mixture between 4 mini tart pans. If your tart pans have removable bottoms, I suggest using a large paper cupcake liner, placing it first in the pan & then putting 'bottom' on top. This will avoid having any of the filling leaking out.
Assembly/Baking
  1. Preheat oven to 375 F.
  2. Remove one half of the pastry from the freezer. On a CHEESE GRATER, grate pastry. Divide between the 4 mini pans, placing the pastry on top of walnut mixture.
  3. Strain apples, reserving liquid. Divide apples between mini tarts. Microwave reserved juice for a few seconds just to thicken it a tiny bit, then pour over apples in each tart.
  4. Remove second half of pastry from freezer & grate. Top each mini tart with grated pastry. Bake tarts for about 45-50 minutes or until apples are soft. If browning too fast, float a piece of foil paper over the tarts.
  5. Remove tarts from oven & allow to cool for about 5 minutes before inverting onto serving plates. Nice to serve warm with a little ice cream or whipped cream.
Recipe Notes
  • If you care to make your own, here is a recipe for apple pie spice. It makes about 1/3 cup & of course you can always customize the levels of the spices to suit your own taste. I like to keep some handy in my spice drawer to use for various baked goods.
  • 1 tsp nutmeg
  • 1/4 tsp ginger
  • 4 Tbsp cinnamon
  • 2 tsp allspice
  • 1 tsp cardamom
  • Mix together & store in an airtight container in a cool dark place.

Creamy Mushroom & Sausage Orecchiette

Orecchiette pasta originates in the sunny, southern province of Puglia, Italy. This pasta’s round concave shape led to its name, which means ‘little ears’ in Italian. The rigid exterior and cup-like interior captures chunky sauces and scoops up small vegetables, making orecchiette perfect to serve with sautes. I should mention that I didn’t find orecchiette on the regular supermarket shelves. We are lucky to have some real good Italian grocery stores in our area which definitely have them available.

You will notice, another ingredient I used in this meal is Italian sausage. Sausage is so common that people rarely stop and think about how and why they are made the way they are. Every country has a unique sausage tradition and puts their own twist on the classic meat.

Italian sausage is one of the more popular sausage varieties available, but its origins in Italy are actually different from what we are accustomed to in North America. The true Italian sausage or ‘salsiccia’ (sahl-SEE-tchay) is made of meats that have been seasoned heavily with chili and other hot ingredients and allowed to marinate and change the flavor of the meat overnight.

The more common Italian sausage that North Americans know, is a pork sausage with a fennel and anise mixture as a base seasoning. It is packaged as either HOT or MILD, the difference being in the amount of red pepper flakes that are used.

If you choose to try this meal, I think you will find it real tasty. We just loved it and I have to say it was actually the first time we had ever tried Italian sausage. I have always thought it would be too spicy hot for our liking. Needless to say, I went with the mild version.

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Creamy Mushroom & Sausage Orecchiette
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  1. In a saucepan, cook sausage with a splash of olive oil, until browned & cooked through. Set aside.
  2. Add butter to saucepan & saute onions until softened, about 3-4 minutes. Mix in garlic, cook another 2 minutes. Add mushrooms & zucchini, sauteing until tender-crisp, about 5-6 minutes. Return sausage meat to pan & keep warm.
  3. Bring a large pot of water to a boil; add salt. Cook orecchiette pasta according to package directions. Drain pasta & return to pot. Fold in cheese, sausage/vegetable mixture, fresh parsley & pepper to taste. Slowly add chicken broth until preferred consistency is reached. Serve garnished with red pepper flakes & Parmesan cheese.

Fresh Fruit Slab Pie

CELEBRATING LABOR DAY!

Although, we have not officially reached the first day of fall (Sept. 22), this part of the year often begins with a tinge of melancholy. Even so, there are many ways to appreciate Canada’s most sentimental season.

Part of our country’s appeal is its four season’s: Winter, Spring, Summer & Fall. We are entering the season of the fall harvest and the leaves on the trees begin their transformation to stunning shades of orange, red and yellow.

Labor day week-end gives us an opportunity to enjoy family and friends before summer is officially over. Whatever your choice of relaxation is, you know good food will play a big part in the week-end gatherings.

I’m sure you are all familiar with ‘slab’ pies. If not …. a slab pie is a shallow pie baked in a rimmed baking sheet instead of a pie pan. These are a genius way to serve a crowd with less fuss and less mess. Almost any fruit pie recipe will work in this format. Just double you pie recipe, bake it in a jelly-roll pan (15 x 10 x 1) which are a little smaller than the typical baking sheet and have 1-inch sides. Most will serve 15-20 people.

For the sake of choice, I went with four different fruits in one slab pie. That should cover it I think!

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Fresh Fruit Slab Pie
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Shortbread Crust
Fruit Filling
Streusel Topping
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Ingredients
Shortbread Crust
Fruit Filling
Streusel Topping
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Instructions
Crust
  1. Line a 15 x 10 x 1-inch jelly-roll pan with parchment paper; set aside. In a large bowl, beat butter & sugar until light & fluffy, about 5 minutes. Add vanilla & lemon zest; beat another minute, or until blended. Add flour & salt, mix until fully incorporated, taking care not to over-mix the dough.
  2. Turn dough out onto paper-lined baking pan & evenly press into the bottom & about 1/2-inch up the sides of the pan. Place in refrigerator to chill for at least an hour or overnight.
  3. Preheat oven to 350 F. With a fork, prick crust all over & bake for 20 minutes until JUST PALE golden in color. Remove from oven & cool slightly on a wire rack.
Filling
  1. In a small saucepan, combine rhubarb with 1/4 cup water. Simmer 5-7 minutes ONLY until slightly softened. Strain rhubarb juice into a one-cup measure. Set aside. Place rhubarb in a dish until ready to assemble pie for baking.
Streusel
  1. In a bowl, combine oats, brown sugar & flour. Add butter & mix until coarse crumbs form; stir in pecans.
Sauce
  1. To reserved rhubarb juice in one-cup measure, add cherry juice & 3 Tbsp lemon juice. Add enough water to make one full cup. Return juice/water to small saucepan; add sugars & cornstarch. Cook until mixture boils & thickens.
Assembly
  1. Place rhubarb, saskatoon berries, peaches & cherries in partially baked crust. Form each fruit in a diamond shape to give it a bit of pizzazz!
  2. Drizzle hot sauce evenly over entire slab pie. Sprinkle streusel topping over all & bake in a 350 F oven for 25 minutes. Remove from oven & allow to cool on a wire rack before serving.

Nectarine Custard Tart

A nectarine is a variant of a peach …. one genetic step away and fuzz-less. White nectarines were the only kind available up until 1942, when a white one was crossed with a peach resulting in a yellow/red nectarine.

Just like peaches, both have similar sugar levels. However, white nectarines taste sweeter because they have less acid than the yellow varieties. Probably the most reliable way to pick a good-tasting nectarine is by its strong, sweet aroma. Traditional peach pies and cobblers can easily be interchanged with nectarines. Their firmer flesh softens when cooked but still holds its shape and leaving the skin on not only saves time but improves the flavor.

When nectarines are in season, I hate to miss out on the chance to incorporate them into whatever I can. To avoid getting into any long detailed procedures today, I’m going with this custard tart. It meets all requirements …. pre-fab pastry, egg-less custard and some of those wonderful nectarines, not to mention the bonus of how pretty it looks.

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Nectarine Custard Pie
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Instructions
  1. Preheat oven to 350 F. Cut six 1-inch wide strips of dough from the sheet of puff pastry (best to cut one from the top, one from the bottom & four from the side). Place a large (9 x 2-inch) pie plate on the uncut area of dough, trace a circle around it with a knife. Place the round piece of dough in the pie plate. Place in refrigerator until ready to assemble & bake.
  2. In a saucepan, whisk together milk, sugar, cornstarch, salt & vanilla. Cook on medium heat, stirring constantly. Once the mixture is hot, lower the heat to medium-low to prevent the bottom from burning. Continue cooking until mixture thickens. Remove from heat & cool. When cooled, spread the pudding over puff pastry using a spoon to smooth it out.
  3. Halve nectarines, remove the pits & cut in even slices. Place the nectarine slices in the pudding cream, starting at outer edge, slightly overlapping, & working your way in.
  4. Take the 6 strips of dough from beginning & lay them in between the nectarine ring layers until the design is complete. Take the last dough strip, roll it up & place it directly in the center of the pie dish.
  5. Brush the puff pastry with egg wash. Bake for 35 minutes or until golden. If you wish, brush apricot preserve over tart while it is still warm.

Apple ‘Aumoniere’ w/ Salted Caramel Sauce

Almost every country has its own version of crepes, but it was France’s Brittany region where the tools and techniques were first created and perfected.

The French tend to be a proud people and they hold dear the things that make them unique. In France, creperies are common everywhere and although the French are legendary for their disdain for le fast food, they have their own version of cuisine a la minute.

Crepes are the French answer to fast food. Nearly every street corner in the heart of Paris, has a stand de crepes. These crepes, eaten in the street, on the go, leaving you with a mouthful of sugar and sticky hands, are absolutely memorable. In less time than it takes to fry a burger, a competent crepier can cook a thin, eggy crepe, flip it, fill it, fold it and present it ready to eat.

In French, the word aumoniere is derived from the word aumone, which means, ‘giving money to someone in need’. An aumoniere represents a small purse (the pastry) with coins inside (the filling).

In July (2020), I posted a blog that featured Seafood Aumoniere. Today, I thought it would be nice to use that same technique in a dessert presentation. I find the contrast of the sweet & salty essence of caramel is delicious when combined with the tangy taste of apple.

As many trends in North America do, the salted caramel flavor started in high-end restaurants and gourmet shops. Then it appeared in top chain restaurants and premium supermarkets before finally ending up at superstores like Walmart.

The combination of sweet & salty foods makes for an appealing treat that creates a flavor which is both unique and appetizing. The trick to getting salted caramel right lies in the ratios. Too much salt and the balance is completely off, too much sweetness and it becomes sickeningly sweet. Its that sprinkle, that just barely there dash of salt in the sweet that awakens your taste buds and sends that pleasure to your brain.

It seems the earliest roots of salted caramel can be traced, once again, to Brittany, France where a chocolatier named Henri Le Roux pioneered the art form.

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Apple Aumoniere w/ Salted Caramel Sauce
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Crepe Batter
Salted Butter Caramel Sauce
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Crepe Batter
Salted Butter Caramel Sauce
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Instructions
Crepes
  1. In a bowl, combine flour & cornstarch; pour in milk slowly while stirring constantly. Add eggs, oil, salt & vanilla. Whisk until smooth. Refrigerate for a minimum of 2 hours.
  2. When batter is ready; heat oil or cooking spray in a crepe pan or skillet. Give the container of batter a quick tap on the counter. Place 1/4 cup of batter into the pan & swirl to even it out & form a circle. When edges start to pull away & the crepe looks cooked in the middle, give it a quick flip & cook for just 10-20 seconds on the other side. Repeat with remaining batter. Should yield 6-8 crepes.
Salted Caramel Sauce
  1. In a saucepan, heat sugar, stirring constantly. The sugar will form clumps & eventually melt into a thick brown, amber colored liquid as you continue to stir. Be careful not to burn.
  2. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating, remove from heat & vigorously whisk to combine it again.
  3. Very slowly, drizzle in the heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat & stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.
Apples
  1. In a large, heavy skillet melt butter. Add prepared apples & sprinkle with lemon juice to prevent browning; add brown sugar & cinnamon. Cook, covered over medium-high heat, until apples begin to soften, about 8 minutes. Remove from heat & drain off any liquid. This juice can be used for something else as it will make the caramel sauce too runny if not drained off.
Assembly
  1. Divide the apple filling between the 6 crepes, placing each portion in the center of the crepe. Drizzle a bit of the salted caramel sauce over top of the apples. Gather the sides up to enclose the filling, secure with a toothpick.
  2. On serving plates, either pour a small amount of salted caramel sauce in center of plate or create a design with it. Set the apple 'aumoniere' in the center of the plate & sprinkle with chopped walnuts.

Stuffed Mushrooms in Sun-Dried Tomato Sauce

Stuffed mushrooms are one of those items that can be an appetizer as well as a main course. They are as versatile as you can get. The number of different fillings are endless and can be anything from a simple bread stuffing to seafood, veggies or any kind of meat.

Portobello mushrooms are big, meaty and the ideal vessel for stuffing, creating a dish that is a meal unto itself. Few things can match the flavor of stuffed mushrooms.

Depending on the source, this unique dish has been around since the late 19th century or early 20th century. The fact that they resemble stuffed zucchini, it is likely that the Italians should receive credit for their creation.

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Stuffed Portobello Mushrooms in Sun-Dried Tomato Sauce
Instructions
Mushrooms
  1. Trim stems from mushrooms & finely chop them; reserve for sauce. Whisk the egg lightly in a shallow bowl. In a separate shallow bowl, combine flour, salt, pepper, oregano, thyme, paprika & garlic salt.
  2. In a large skillet, heat olive oil on medium-high. Dip the mushrooms in the egg then in the flour mixture. Coat the outside of the mushrooms, trying not to get too much flour inside the 'cap'.
  3. In a skillet, fry mushrooms on both sides until lightly golden. Use a tongs to help fry the sides as well. Remove mushrooms to a plate. To the skillet, add a splash of water & Swiss chard leaves. Sprinkle with salt & pepper & saute until leaves are wilted, about 1 minute.
  4. Divide cream cheese between the 4 mushroom caps. Top with wilted Swiss chard; sprinkle with grated Parmesan & paprika. Set aside, keeping warm.
Sauce
  1. In a skillet , heat oil. Add onion & cook for 2 minutes until it starts to soften. Add reserved mushroom stems, garlic, oregano, paprika, sun-dried tomatoes, red peppers & zucchini. Cook for 2 minutes while stirring with a spatula. Add wine (or chicken broth) & allow to bubble for 2 minutes then add vegetable broth, salt & pepper. Bring to a boil & simmer for 5 minutes.
  2. Stir the cream & Parmesan cheese into the sauce, then nestle the mushrooms on top. Garnish with chopped fresh parsley. Nice to serve with pasta or potatoes and/or a meat item.

Hamburger & Caramelized Onion Pizza

Pizza is one of those foods that works for just about everyone. From meat eaters to vegetarians, kids, adults and everyone in between. Year-round, its the perfect entree for family or party events.

Brion & I always enjoy pizza, preferably homemade. Usually my go-to toppings would be veggies, chicken or seafood, but nothing says it can’t be ground meat.

One of the things that seemed to improve on the flavor of this pizza was the caramelized onions. It takes only a few extra minutes but is worth it. For the sauce, I tried a blend of prepared lite Alfredo & marinara and then used a combo of cheeses instead of just one. Its always interesting to me what develops when you ‘step out of the box’.

Of course, if you have time to make a full fledged pizza crust it will take it all to the next level. But, I never hesitate, when I’m too busy, to use a purchased, refrigerated pizza crust. Pizza is just good, so do what works for you!

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Hamburger & Caramelized Onion Pizza
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Instructions
Pizza Crust
  1. For my PIZZA CRUST RECIPE, you can find it in either JULY or AUGUST 2019 blog entries on this site. It is a yeast dough so it will take a bit of time to prepare (but worth it).
Pizza Toppings
  1. Heat oven to 375 F.
  2. In a skillet, melt 2 Tbsp butter & add onion. Cook over medium heat, stirring occasionally, 20-25 minutes or until onion is browned & caramelized. Remove onion mixture from skillet; set aside.
  3. Add 1 Tbsp butter to skillet & saute mushrooms until tender & moisture has evaporated. Remove from skillet; add to onion mixture. Place ground beef & garlic in skillet; cook over medium heat, stirring occasionally, 5-6 minutes or until browned. Drain off fat. Stir in caramelized onions, mushrooms, Italian seasoning, salt & pepper.
Assembly
  1. Spread Alfredo/marinara sauce blend over either homemade or purchased PIZZA CRUST. Sprinkle with a small portion of your cheese blend. Top with ground beef mixture, red pepper, sun-dried tomatoes, sliced green olives & remaining grated cheese. Bake 15-20 minutes or until crust is nicely golden brown.
Recipe Notes
  • To grill pizza, heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Place pizza onto grill opposite coals. Close lid; grill, rotating once 12-15 minutes or until heated through & cheese is melted.

Saskatoon Berry Cream Puffs

This week we celebrate my husband Brion’s birthday. As we grow older, it comes clearer everyday, what a special privilege it is to simply have each other to share life with. I have always appreciated Brion’s strong support of my endeavors and for being the ‘wind beneath my wings’. Since it’s the time of the year when those wonderful saskatoon berries are available, I thought they would be nice in some ‘birthday’ cream puffs.

There have been many terms used to describe the humble cream puff. While the basic four ingredient recipe remains the same, how the ingredients are prepared and baked led to many names …. choux, puff, profiterole and buns. Often they were created in elaborate shapes such as swans or pyramids and filled with chocolate or vanilla custard. What was once the dessert of royalty is now a bakery aisle staple. At most supermarkets the frozen ones are available but nothing beats the taste of homemade cream puffs.

Many would describe the taste of a saskatoon as having a sweet, nutty almond flavor. Like their apple cousins, saskatoons continue to ripen after they are picked. In North America, these berries have a variety of names including: prairie berry, serviceberry, shadbush or juneberry.

I took this picture of Brion when we were in Merida, Mexico early this winter (January 2019). We managed to have a nice vacation there before the Covid-19 virus put the world in total disarray.

HAPPY BIRTHDAY, MY LOVE … YOU’RE THE BEST!

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Saskatoon Berry Cream Puffs
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PUFFS
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Cream Puffs
Almond Custard
Saskatoon Berry Compote
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PUFFS
Ingredients
Cream Puffs
Almond Custard
Saskatoon Berry Compote
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Instructions
Cream Puffs
  1. In a saucepan, heat water & butter to a light boil. Sift together flour, baking powder & salt. When butter is melted, add the flour mixture all at once. Stir vigorously & continuously until it forms a ball of dough that leaves the sides of the saucepan clean. Remove from heat & cool 5 minutes.
  2. Preheat oven to 400 F. Line a baking sheet with parchment paper. Add 1 egg & beat well, until fully incorporated. Repeat with the other two eggs. Drop or pipe mounds of batter onto baking sheet. Space them well apart as the puffs will double in size.
  3. Bake for 15 minutes, then lower the heat to 350 F. Continue baking until the puffs are lightly browned about 10-15 minutes for a small sized puff. PRICK EACH PUFF WITH A TOOTHPICK to allow steam to escape & prevent them from flattening. Turn off the oven & with the door slightly ajar, let the shells dry out for a further 10-15 minutes. Remove from oven & let cool on a wire rack.
Almond Custard
  1. In a bowl, whisk together sugar & egg yolks for 2-3 minutes until mixture is pale yellow. Beat in flour; continue beating & slowly add the boiling milk a dribble at a time in the beginning.
  2. Pour into a saucepan & over medium heat bring sauce to a boil, whisking continuously. Lower heat & cook for 2-3 minutes WHISKING to make sure the custard does not scorch. Remove from heat & whisk in the butter & almond extract. Cover with plastic wrap, making sure to have it touching the top of custard.
Saskatoon Berry Compote
  1. In a saucepan, combine water, cornstarch & sugar, then add the rest of the compote ingredients. Bring mixture to a simmer & reduce to a thickened sauce.
Assembly
  1. When the shells are cool, cut a slit in the side of each puff; spoon in a dollop of the custard & top with some berry compote. If you prefer, dust tops with powdered sugar.

Garden Grain Burgers

CELEBRATING HERITAGE DAYS!

Heritage Festival in our city of Edmonton, Alberta Canada is one of the world’s largest multicultural events, taking place every August. It features over 70 pavilions representing almost 100 countries set up in William Hawrelak Park. All ethnic minorities of Canada come together to exchange experiences, entertainment, cultures and to celebrate Canada’s diversity. Thousands of visitors come to enjoy the tastes, smells and sounds of different nations around the world.

Due to the Covid-19 world pandemic this year, the annual August long weekend tradition of the Edmonton Heritage Festival will not be celebrated in Hawrelak Park, and is instead being reformatted from an on-site event into a virtual festival. You will be able to enjoy performances from past events, entertainment from countries around the world, explore new cultures and authentic recipes, as well as order food from local Edmonton restaurants. More than 40 pavilions are ready to celebrate our heritage online.

These grain burgers are one of my favorite ‘burgers’. Heritage Day seems like a good reason to enjoy some!

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Garden Grain Burgers
Instructions
  1. In a large saucepan, combine rice, bulgur wheat, seasoning blend, poultry seasoning & water; bring to a boil. Reduce heat; cover & simmer for 30 minutes or until rice is tender. Remove from heat; cool completely. Cover & refrigerate overnight if possible.
  2. In a large bowl, combine mushrooms, oats, mozzarella cheese, cheddar & onion. In a food processor, process cottage cheese & egg substitute until smooth; add to the mushroom mixture. Stir in parsley, salt, basil, celery seed & chilled rice mixture. Divide mixture into 12 balls & shape into patties.
  3. On a large non-stick griddle, cook patties in oil for 5 minutes on each side or until lightly browned & crisp. Serve on lightly grilled Ciabatta buns with your choice of garnishes.
Recipe Notes
  • If using a BBQ, place patties on a oiled sheet of foil paper to grill.