Ingredient: baking powder

Pumpkin Crisp w/ Gingersnap Crumble

When in doubt, serve a fruit crisp. Everyone loves fruit crisp! What’s not to love? Tender fruit, naturally sweet with a crunchy topping. Add a scoop of vanilla ice cream and it’s a match made in heaven. There’s a crisp for every season and pumpkin spice season is here!

Pumpkin Crisp is kind of like a crustless, classic pumpkin pie with a crisp topping. It’s not too sweet, but full of that great pumpkin spice flavor.

For most part the ingredients are pantry staples, so this crisp can be whipped up without a trip to the grocery store. It also lasts for several days in the fridge. Unlike most fruit crisps, this one is best served chilled.

You could call it a fall fusion recipe … traditional pumpkin pie meets pumpkin crisp!

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 Pumpkin Crisp w/ Gingersnap Crumble
Votes: 1
Rating: 5
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Course dessert
Cuisine North American
Keyword pumpkin crisp
Servings
SERVINGS
Ingredients
Filling
Crumble Topping
Course dessert
Cuisine North American
Keyword pumpkin crisp
Servings
SERVINGS
Ingredients
Filling
Crumble Topping
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Set aside an 11 x 7-inch baking dish.
Filling
  1. In a large bowl, whisk together all of the filling ingredients: pour into baking dish.
Topping
  1. In a medium bowl, combine gingersnap 'flour', oats, brown sugar, baking soda & baking powder. Use a fork to incorporate the butter into the dry mixture.
Assembly/Baking
  1. Evenly sprinkle the topping over the pumpkin filling. Bake for 35-45 minutes. The center of the pumpkin filling should still have a little 'wiggle', but is not super runny. Remove from oven & completely cool.
  2. Serve with ice cream or whipped topping, if desired.
Recipe Notes

• To make gingersnap cookie ‘flour’, simply use a food processor or blender to break down gingersnap cookies into a flour-like texture.

Cheese & Green Onion Pancakes

Cheese & green onion pancakes, a savory version of Scotch pancakes or drop scones, make a great breakfast, lunch, or snack. The simple batter of flour, milk and an egg plus mature white cheddar and fresh green onions, is whisked together in seconds.

Drop scones are small, thick pancakes, made by dropping spoonsful of batter onto a hot griddle or a frying pan. Originally invented in Scotland, these fluffy treats quickly spread throughout the British Isles. Queen Elizabeth herself was very fond of drop scones – allegedly, she even prepared them for President Dwight Eisenhower during his visit to Balmoral Castle in 1959.

Although they are similar in ingredients and rise to North American style pancakes, they’re usually smaller in size.

Very often when the idea of putting green onions in a pancake comes to mind, Chinese green onion cakes are immediately thought of. These fluffy savory pancakes not only have onions in them, but a good amount of cheese. You can eat them with a dab of butter melted on top, plus extra cheese, eggs, crispy bacon or smoked salmon. Yum!

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 Cheese & Green Onion Pancakes
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Rating: 5
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Course Brunch
Cuisine American
Keyword cheese & chives pancakes
Servings
Ingredients
Pancakes
Herb-Garlic Savory Syrup
Course Brunch
Cuisine American
Keyword cheese & chives pancakes
Servings
Ingredients
Pancakes
Herb-Garlic Savory Syrup
Votes: 1
Rating: 5
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Instructions
Herb-Garlic Savory Syrup
  1. Combine water & sugar in a small saucepan over medium heat. Stir until sugar is completely dissolved & the liquid is clear.
  2. Whisk in the dried herbs & minced garlic. Bring the mixture to a gentle boil for 1 minute, then immediately reduce heat & simmer for 2-3 minutes to help the dried herbs soften & release their oils.
  3. Remove from heat, cover & let syrup steep for at least 20-30 minutes. Pour the syrup through a fine mesh strainer to remove the fine particles of dried herbs.
Pancakes
  1. In a bowl, whisk together flour, baking powder & salt.
  2. In another bowl, beat egg, milk & melted butter.
  3. Pour the wet mixture into the dry ingredients & stir gently until JUST combined. DO NOT OVERMIX.
  4. Gently fold in the shredded cheese & sliced green onion.
  5. Heat a non-stick griddle over medium heat. Pour 1/4 cup of batter per pancake.
  6. Cook for 2-3 minutes until bubbles form on the surface & the edges set. Flip & cook for another 1-2 minutes until golden brown.
  7. These pancakes are nice served with the herb-garlic savory syrup if you enjoy a sweet/savory combination.

Pumpkin Maple Garlic-Herb Cornbread

It’s hard to think of Thanksgiving without pumpkin. Most pumpkins are harvested between late August and the end of October. This makes them a plentiful and inexpensive ingredient at that time. For us in Canada, Thanksgiving is celebrated in October, so pumpkins are naturally associated with the festive fall feast in some way or another.

Pumpkin cornbread paired with garlic-herb maple syrup evolved from the blending of Indigenous agricultural staples, early American colonial necessity, and the modern culinary trend of ‘swavory’ (sweet-and-savory) flavor pairing. This specific dish represents a multi-century journey where rustic survival foods transformed into gourmet comfort food.

Maple syrup has an earthy, woodsy undertone that pairs naturally with pungent garlic and robust woody herbs. Infusing these savory elements into the syrup bridges the gap between the naturally sweet pumpkin cornbread and savory dinner mains (like chili, roast turkey, or holiday pork meals).

Today, this combination is celebrated because the moisture of the pumpkin keeps the cornbread from drying out, while the garlic-herb syrup cuts through the rich sweetness, creating a balanced, high-end culinary experience out of simple harvest ingredients.

With Thanksgiving just a few days away, I thought this cornbread would be a great addition to our holiday meal.

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 Pumpkin Maple Garlic-Herb Cornbread
Votes: 1
Rating: 5
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Course side dish
Cuisine North American
Keyword pumpkin cornbread w/ cinnamon honey butter
Servings
MINI LOAVES
Ingredients
Herb-Garlic Savory Syrup
Pumpkin Cornbread
Course side dish
Cuisine North American
Keyword pumpkin cornbread w/ cinnamon honey butter
Servings
MINI LOAVES
Ingredients
Herb-Garlic Savory Syrup
Pumpkin Cornbread
Votes: 1
Rating: 5
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Instructions
Herb-Garlic Savory Syrup
  1. Combine water & sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved & the liquid is clear.
  2. Whisk in the Italian seasoning & minced garlic. Bring the mixture to a gentle boil for 1 minute, then immediately reduce heat & simmer for 2-3 minutes to help the dried herbs soften & release their oils.
  3. Remove from heat, cover & let syrup steep for at least 20-30 minutes. Pour syrup through a fine mesh strainer to remove the fine particles of dried herbs.
Pumpkin Cornbread
  1. Preheat oven to 375 F. Line 8 mini loaf pans with paper liners.
  2. Combine the cornmeal, flour, baking powder & salt in a large bowl.
  3. In a medium bowl, vigorously whisk the pumpkin puree, garlic-herb savory syrup, melted butter, milk & eggs until completely smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold with a spatula just until the flour disappears to avoid a tough texture. Spread the batter evenly into prepared mini pans & sprinkle pepita seeds on top.
  5. Bake for 23 - 28 minutes. A toothpick inserted into the center should come out clean but do NOT OVERBAKE. For a nice moist texture, lean to almost an underbaked cake rather than overbaked.
Recipe Notes

• Dried Cranberries are sweeter than fresh so toss them in hot water for 5 minutes to plump them up, then drain them completely before adding to batter.
• Toss your prepared cranberries with 1 teaspoon of flour (this keeps them from sinking to the bottom of the cornbread). Fold them into the batter at the very end, right after the wet & dry ingredients are just combined.

Apricot Root Veg Cheesecakes

With our Canadian Thanksgiving holiday right around the corner I wanted to feature these ‘fabulous fall cheesecakes’ as a dessert option for the occasion.

Traditional Thanksgiving desserts (like pecan pie, pumpkin pie, and dense cheesecakes) are notoriously heavy at the end of a massive turkey feast. The bright orange zest and sharp fresh ginger in these cheesecake desserts cuts through the heavy dairy and earthiness of the root vegetables. Because they are individual size, they offer a lighter, refreshing alternative that guests can comfortably enjoy after a heavy meal.

Think of it as a creative cross between a morning-glory spiced root vegetable cake and a classic New York mini cheesecake. The combination of carrots, parsnips, and beets mirrors the exact crops pulled from the ground during the late-summer and autumn harvest. The heavy rotation of cinnamon, cardamom, and fresh grated ginger immediately evokes classic cozy fall baking. The natural colors from the grated orange carrots, deep red beets, and golden-orange dried apricots create a gorgeous, rustic autumn palette and the use of pepita seeds (pumpkin seeds) adds an earthy crunch that is distinctly seasonal, pairing beautifully with the sweet crunch of the brown sugar streusel.

Because these cheesecake/muffins contain a baked cream cheese layer and fresh root vegetables, they actually taste better the next day, served cold, (they are so good cold) as the warm spices and ginger infuse into the cream cheese. This is an added bonus when it comes to all the preparation needed for the turkey feast alone.

In October of 2025, we published a version of this ‘apricot root vegetable’ combination in a cake format. Brion & I just loved it, so this year I though I would bring the idea back to life in a cheesecake form. Worked out great!

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 Apricot Veg Cheesecakes
Votes: 1
Rating: 5
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Course dessert
Cuisine British
Keyword mini apricot veg cheesecakes
Servings
LARGE
Ingredients
Streusel Crumb Topping
Vegetable Cake
Ginger Cream Cheesecake Filling
Glaze (optional)
Course dessert
Cuisine British
Keyword mini apricot veg cheesecakes
Servings
LARGE
Ingredients
Streusel Crumb Topping
Vegetable Cake
Ginger Cream Cheesecake Filling
Glaze (optional)
Votes: 1
Rating: 5
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Instructions
Streusel
  1. In a small bowl, whisk together flour, brown sugar & cinnamon. Add cooled melted butter & whisk with a fork to make coarse crumbs. Set aside.
Ginger Cream Filling
  1. In a small bowl, beat softened cream cheese, egg, sugar, ginger & flour just to combine. Set aside.
Cake Batter
  1. Preheat oven to 350 F. Line 8 muffin cups with large paper liners.
  2. Finely dice the apricots & set aside. Peel & finely grate beets. Place between paper towels to absorb some of the juice (and color). Finely grate carrots & parsnips & place in a large bowl. Zest an orange & add to the vegetables in the bowl.
  3. Pour in the syrup, eggs & olive oil & blotted beets. Using a fork, mix batter to just combine. Fold in the flour, spices, baking powder, baking soda & salt.
  4. Add apricots to the bowl along with the nuts/seeds, then mix everything until just combined but DO NOT OVERMIX.
Assembly
  1. Place a scoop of cake batter in the bottom of 8 lined muffin cups. Gently make a small depression in the center of each. Divide the ginger cream filling between the 8 cups placing a generous spoonful in the depression.
  2. Top the filling with the remaining cake batter. Spoon the streusel over each cheesecake/muffin.
  3. Bake about 28-30 minutes or until the cheesecakes test done with a toothpick. Remove from oven & cool 5 minutes in the pan then transfer to a wire rack to cool completely.
  4. If using glaze, whisk powdered sugar with milk, start with a tsp of milk & add more if needed to reach desired consistency. Drizzle over cooled cheesecake/muffins.
Recipe Notes

If you are like me, maple syrup is not something I usually have on hand. Here's a good substitute ... 1/2 cup brown sugar, 1/4 cup water & 1/4 tsp maple extract. Place the sugar & water in a small saucepan. Simmer on low heat, stirring frequently, until sugar is dissolved & mixture thickens slightly, 3-5 minutes. Stir in maple extract (adjust to taste). Allow to cool before using (mixture thickens as it cools).
• I made these a large size but do them in whatever size your occasion calls for.

German Cheesecake-Swirl Plum Cake

Plum cake, a beloved dessert in Germany that spans the gap between summer and autumn. German plum cake, also known as ‘Zwetschgenkuchen’ is a culinary highlight in late summer and autumn in Germany. It is no secret that Germans love both seasonal fruit and streusel and when plum season is on, you will find all kinds of German plum recipes from plum dumplings to plum butter, and especially this cake.

Variations of the German specialty exist where some versions are made with a shortbread pastry verses a yeast dough, some have streusel – some do not – some are round, others are rectangular. One thing for sure is that they all use the plump, sweet, juicy European plums also known as Italian Prune Plums or Empress Plums. This variety is ideal for cooking not only because of their texture but also because their flavor becomes more complex through cooking.

When I was growing up and my mother used Italian Prune Plums in her canning or baking, I just thought it was because they were available at the time. I had no idea that they played such a special part in German baking until I was older.

This particular ‘elevated’ German zwetschgenkuchen features juicy plums baked over a creamy cheesecake layer and spiced cake base, topped with a crunchy pepita streusel. Yum!

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 German Cheesecake-Swirl Plum Cake
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Rating: 5
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Course dessert
Cuisine German
Keyword German cheesecake-swirl plum cake
Servings
Ingredients
Plums
Cheesecake Layer
Pepita Streusel
Spiced Cake Batter
Course dessert
Cuisine German
Keyword German cheesecake-swirl plum cake
Servings
Ingredients
Plums
Cheesecake Layer
Pepita Streusel
Spiced Cake Batter
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Spray with cooking spray or lightly butter a 9-inch springform pan. Set aside. Cut plums into quarters & set aside.
Cheesecake
  1. In a separate medium bowl, beat the cream cheese, sugar, egg, vanilla extract & cornstarch together until completely smooth & free of lumps. Set aside in refrigerator.
Streusel
  1. In the bowl, using a mixer, combine the flour, chopped pepitas, sugar & cinnamon. Add the soft butter & beat until everything is combined & the crumbs have a coarse, distinctly textured crumble (about 30 seconds to 1 minute). Set aside.
Spiced Cake Batter
  1. In a large bowl, combine the flour, baking powder, ground cardamom & black pepper. Add sugar, vanilla, lemon zest, butter & eggs. Beat at a low speed with a mixer until combined, then increase speed to medium-high & beat until smooth, about 1-2 minutes.
Assembly/Baking
  1. Spread spiced cake batter evenly into the bottom of prepared pan. Top with cheesecake batter, spreading evenly over the cake batter leaving a narrow 1/2-inch border around the outside edge. Gently drag a butter knife through both layers in a fiqure-8 pattern to create a subtle marble effect.
  2. Gently place plum slices in a concentric pattern directly on top of the cheesecake layer. Push them skin side down so the juices pool in the plum skins.
  3. Using your fingers, sprinkle the pepita streusel evenly on top of the plums.
  4. Bake for 55 to 60 minutes or until the top of the cake is lightly golden & the center no longer jiggles. Test with a skewer in the center for doneness.
  5. Let the cake sit in the pan for about 10 minutes, then run a knife around the edge of the pan and remove the outer ring of the springform. Let cool to room temperature before serving so the cheesecake layer can fully set.
  6. Serves 12
Recipe Notes

• If you prefer, swap the pepita seeds for 1/4 cup of old-fashioned rolled oats to create a crisp, textured crumble.
• If using pepita seeds, toast seeds in a dry skillet over medium heat for 3 to 4 minutes until they are fragrant & lightly golden before chopping them. Let them cool completely before mixing them into the streusel so they do not melt other ingredients.

Baked Seasonal Fruit Fritters

Whether you’re a fan of savory or sweet flavors, there’s no denying the universal appeal of fritters. Traditionally, fritters were fried until golden. But this recipe bakes them instead. This makes them healthier, with less fat and calories.

The humble classic fritter — a piece of fruit, vegetable or meat dipped in batter and fried in oil. Cousins to the fritter are the doughnut and the cruller — the former heavier in flour, the latter fattier. Fritters can be savory or sweet, spicy or mild. Every country has their own versions, including sweet (French beignets, Italian bigne and Greek loukoumades) and savory (Indian pakoras and Italian fritto misto) recipes.

Fritters have been a part of culinary traditions worldwide, evolving through the ages from simple fried doughs to the vast array of flavors and ingredients that are seen today.

Baking fruit fritters elevates the traditional fried fritter to a whole new level. Not being a fried food lover, I’m always looking for an alternative and baking seems to be a good fit.  

Here in Canada, the apple fritter remains especially popular; Tim Hortons, a leading Canadian coffee and doughnut chain, reported that the apple fritter became their top-selling ‘doughnut’ in 2023. As autumn approaches, these seasonal fruit fritters are a tasty treat.

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 Baked Seasonal Fruit Fritters
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Rating: 5
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Course Brunch
Cuisine European
Keyword baked seasonal fruit fritters
Servings
Ingredients
Fruit
Fritter batter
Glaze (Optional)
Course Brunch
Cuisine European
Keyword baked seasonal fruit fritters
Servings
Ingredients
Fruit
Fritter batter
Glaze (Optional)
Votes: 1
Rating: 5
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Instructions
Fruit
  1. In a small bowl, toss the finely diced rhubarb & apple with 2 Tbsp sugar & 1 tsp cinnamon. let sit for 10 minutes to draw out a little moisture & soften the rhubarb's sharp edge.
Fritters
  1. Preheat oven to 400 F. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, white & brown sugar, baking powder, salt , cinnamon & cardamom.
  3. In a separate bowl, whisk together the milk, eggs, melted butter & vanilla.
  4. Pour wet ingredients into the dry ingredients. Stir gently with a spatula until just combined (do not overmix). Gently fold in the spiced rhubarb/apple chunks along with any juices left in the bowl.
  5. Scoop heaping 1/4-cup portions of the batter onto prepared baking sheet, leaving about 2 inches of space between them.
  6. Bake 15-18 minutes or until the tops are golden brown & a toothpick inserted into the center comes out clean.
Glaze
  1. If you are using the glaze, whisk the powdered sugar, milk (or apple cider) & vanilla in a small shallow bowl until smooth. Let fritters cool on a wire rack for 5 minutes, then dip the tops of the warm fritters into the glaze. Let the glaze set for a few minutes before serving.

Nectarine ‘Sconecakes”

Whether you pronounce them ‘s-con’ or ‘s-cone,’ these cakey morsels work well as both sweet and savory dishes. In its most basic form, a scone is a baked quick bread that is usually eaten for breakfast or tea. Since its earliest known origin, the scone has taken on many forms, all the way to what we know today in sophisticated sweet and savory gourmet versions. 

The earliest scones were unleavened and typically made with oats and milk. They were often cooked on a griddle and served with butter, jam, honey, or clotted cream. Today, scones are made with all sorts of ingredients like flour, sugar, butter, eggs, baking powder etc.

Shortcakes look similar to scones but are softer and lighter. Whereas a scone has a shorter, more biscuity crumb, a shortcake is almost half cake and half scone. Shortcakes also have cream in the dough, to add a further layer of indulgence.

Today’s blog recipe for ‘nectarine sconecakes’ is the best of both worlds, part scone .. part shortcake!

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 Nectarine 'Sconecakes"
Votes: 1
Rating: 5
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Cuisine Irish
Keyword nectarine sconecakes
Servings
WEDGES
Ingredients
Cuisine Irish
Keyword nectarine sconecakes
Servings
WEDGES
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 400 F. Line a baking sheet with parchment paper. Set aside.
  2. In a small bowl, combine nectarines, lemon juice & 2 tsp sugar. Let stand for 15 minutes.
  3. In a large bowl, whisk together flour, baking powder, salt & 1/4 cup sugar. Using a pastry blender or food processor, cut in butter until mixture forms small pieces.
  4. Stir in heavy cream (reserving a small portion to brush on top), then fold in nectarine mixture. Turn dough onto the middle of the parchment lined baking sheet. Pat dough into an 8 1/2-inch round.
  5. Brush with reserved heavy whipping cream then sprinkle with coarse sugar.
  6. Bake 20-25 minutes or until golden & tests done with a toothpick. Let cool on a wire rack. Slice into 12 wedges & serve.
Recipe Notes

• Alternately you can use a 2 ½-inch cookie cutter & cut out 8 rounds instead of making wedges.

Saskatoon Pie w/ Grated Pastry Topping

MEMORIES OF LORETTA!

Today, July 25, my sister Loretta, would have celebrated her 83rd birthday. Over the years I have shared many experiences on the blog that I had enjoyed with Loretta. She was an avid follower of the blog and always encouraged me to keep writing. In February of 2023, Loretta’s time on this earth ended. She was always a constant in my life during her lifetime. Loretta was so much more than just a sister to me. Her passing has left such an empty place in my heart. The thing nobody tells you about losing a loved one is that you do not just lose them on the day they leave. You lose them over and over again, in every moment they were supposed to still be a part of.

There is something very special about having an older sibling. For me, I just wanted to be with her and do everything and anything she could think of. For her, it was probably not quite as much fun having this ‘brat’ tagging along all the time asking questions.

There are endless memories that replay over and over in my mind. Life in the fifties had a such a gentle rhythm to it …. what a pleasure it was to be a kid at that time and be a part of it all.

Loretta was a very kind, gentle soul. She was a sister, mother, grandmother, great grandmother, friend and professional health care worker as well as many other things she did with such love and compassion.

Loretta lived in many places during her life, including California and Vancouver Island, but was particularly drawn to the Peace Country in Northern Alberta. She worked as an LPN for 25 years north of Grand Prairie for Central Peace Hospital in Spirit River and Fairview General Hospital.

Loretta had a love for music, gardening, crafting, and reading. She cared for all animals big and small which included one little precious Dachshund dog named Amigo.

Loretta & Amigo spent a lot of time after she retired with Brion & I. For many years they would come and look after our home while we were away on vacation. Of course, that always included some time after we came home so we could enjoy their company. The three of us loved Amigo so it was great being together.

Saskatoon berries are very high on my list of nostalgic memories from my childhood. How these little berries can evoke such a flood of treasured thoughts is amazing. Our family farm was located in Southern Alberta, (Canada). If you were to stand on our farmhouse, west veranda, the sight of the ‘foothills’ came into view (foothills are an upland area that flank the eastern side of the Rocky Mountains).

How wonderful it was to be able to pack a picnic lunch on a Sunday afternoon and be able to drive there. It was like a whole different world. A landscape of long ridges and rolling hills covered in native lodgepole pine, aspens and spruce trees. The small streams wound their way through meadows of dwarf birch, willow and prairie grasses. You could easily come across some of the beautiful wildlife such as elk, moose or deer that lived there.

This is where our family would go to pick saskatoon berries. Very often we were accompanied by family friends or relatives. It was such a great time, everyone picking berries together, eating Mom’s fabulous fried chicken and potato salad (etc. etc.) for our picnic lunch. I was looking at some pictures from those times. We must have had some hot dogs on one occasion, and I burnt my mouth it seems. What priceless memories!

With ‘saskatoon season’ in full swing I thought it would be a good time to make some saskatoon pie. Most often the pie is made with a top crust of pastry or designs cut out and laid over the fruit. Other ideas would be to use a nice streusel topping or as I have done on mine, grated pastry sprinkled with coarse sugar. This is such a great summer dessert served, of course, with ice cream! I know it would be something Loretta would have enjoyed.

As we remember Loretta today, we hold on to those precious memories she left with us that will never fade from our minds.

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 Saskatoon Pie w/ Streusel Topping
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Rating: 5
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Keyword saskatoon pie w/ streusel topping
Servings
Ingredients
Pastry
Filling
Keyword saskatoon pie w/ streusel topping
Servings
Ingredients
Pastry
Filling
Votes: 1
Rating: 5
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Instructions
Pastry
  1. In a large bowl, whisk together flour, baking soda, baking powder & salt. With a pastry blender or finger tips, cut in white & yellow Crisco shortening. In a measuring cup, place the egg & vinegar then add enough COLD water to make 1 cup; whisk together.
  2. Make a well in center of flour & pour ALL liquid in. With hands combine quickly but do NOT over mix.
  3. This recipe will should give you enough for about 3 - double crust 10-inch pies. Whatever you don't use, freeze for later use. This is so handy when time is short & dessert is needed.
  4. At this time, roll out a DEEP DISH 9-inch bottom pie shell, place in pie pan & refrigerate until ready to fill.
  5. Take the same amount of pastry, form it into a ball, wrap in plastic wrap & place it in the freezer. When you are ready for the top pastry on your saskatoon pie, remove the ball from the freezer & GRATE it over the top of the fruit.
Filling
  1. In a saucepan over medium heat, cook the saskatoon berries & the lemon juice (and water, if using frozen berries), stirring often, until the berries release some of their juices & shrink a bit, about 5 minutes. In a small bowl, stir together the sugar & the cornstarch until they are well combined. Pour into the berries & bring them to a boil, stirring often.
  2. Once they boil, cook the pie filling until it is thickened, about 30 seconds. Stir in the almond extract. (If you used frozen berries, the filling may look quite thick at this point, but the berries will release more juice as the pie bakes.)
  3. Remove the saskatoon pie filling from the heat & allow it to cool completely. At this point, the filling can be refrigerated for up to 5 days before being used in a pie.
Assembly
  1. Preheat oven to 400 F.
  2. Place filling into chilled pie shell, using the large holes on a box grater, grate the ball of pastry (from freezer) directly over the fruit, as you would a block of cheese. Using a fork, gently move the gratings here & there for an even covering. Sprinkle with coarse sugar.
  3. Bake pie on center rack for 30 minutes. Reduce heat to 375 F. rotating pie for even baking. Bake about 25-30 minutes more or until to is golden brown & juices are bubbly & thick around the edge. Remove from oven. Serve warm with ice cream.

Roasted Beet Biscuits

Beets aren’t just for salads anymore. These highly nutritious root vegetables can be found on dessert menus everywhere and are popping up in many recipes both sweet and savory. I always think of beets as a love-them-or-hate-them food.  You’re either all in or all out! 

Beets have been used in baked goods since the late 19th century, and especially during World War II when food was rationed. Think about some of the classics: carrot cake, pumpkin pie, banana bread, and zucchini loaf. Beets add moisture to baked goods along with a natural sweetness. 

In yeast breads, roasted beet puree makes for an incredibly tender crumb and moist interior thanks to the added hydration of the purée (similar to potato bread!) and a delicate crust, since the natural sugar in the beets creates more caramelization. Ultimately, the beets add a pleasantly earthy, subtly sweet flavor that enhances the rolls without overpowering them. 

The idea of using beets to bulk up bread dough is said to have originated in Paris or Vienna or Germany.

Today the nutrition-packed beet is considered a ‘super food’, credited with everything from lowering blood pressure and increasing energy to fighting inflammation and detoxifying the body.

With that in mind, it seems like a good reason to make some roasted beet biscuits to serve with some grilled chicken and corn on the cob.

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 Roasted Beet Biscuits
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Rating: 5
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Course side dish
Cuisine North American
Keyword roasted beet biscuits
Servings
Ingredients
Course side dish
Cuisine North American
Keyword roasted beet biscuits
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 F.
  2. Put the flour, baking powder, salt & sugar in the bowl of a food processor and process briefly to combine.
  3. Pulse in the butter, about 10-15 pulses to break it up & evenly distribute it through the flour. The mix will be coarsely crumbly.
  4. Whisk together the buttermilk & beets, then add to the dry ingredients, while pulsing the machine. If necessary, add a little more buttermilk to insure that the dough comes together. DON'T OVER PROCESS.
  5. Turn the wet dough out onto a floured board & knead a couple of times to blend the beet color through the dough.
  6. Pat the dough into an thick 8 inch round & cut 6 biscuits. Reform the dough gently & cut 2 more.
  7. Place the biscuits on a parchment lined baking sheet. Put the whole pan in the freezer for about 20 minutes. If your pan can’t fit in the freezer, put it in the refrigerator.
  8. Bake the biscuits for about 15-18 minutes, until risen & baked inside.
  9. Cool on a rack, or eat hot. Nice to serve with grilled chicken & corn on the cob. On the other hand Brion & I enjoyed ours with a veggie omelet.
Recipe Notes
  • The beets should be roasted until they are completely soft, and you need to puree them thoroughly, so they are as smooth and lump free as possible.
  • You will want to knead the dough briefly to work the beet puree through the dough so that your biscuits have as uniform a color as possible. The trick to creating light and flaky biscuits is to only handle the dough as much as necessary, just enough to bring everything together. Overworked dough becomes dense and tough.

Rhubarb Carrot Cake

CELEBRATING MOTHER’S DAY!

Here in Canada, we set aside the second Sunday in May to honor our mother’s with expressions of love and gratitude.

As I grow older, I realize how many ways I unconsciously emulate my mother. I loved everything about her and as a kid I could never imagine life without her. But in the natural sequence of events, that’s not how it works. I guess along with many other things, I’m grateful for the fact that she was there through my childhood. She passed away at the age of sixty and although she is no longer on this earth, her wonderful memory will live on in our hearts forever.

We are fortunate to still have Brion’s mother, Dolores. We have been able to spend a bit of time with her recently, which was so precious.

This blog is especially to honor: the special memories of my mother for her endless giving of selfless love – my mother-in-law, Dolores, for her kind ways and raising that ‘special’ man I love sharing my life with –my sister Loretta who passed away 3 years ago and to my sisters, Marilyn & Rita, who give so much of themselves to be the great mom’s they are.

In honor of these special women, I’d like to post something to ‘celebrate’ this day. My choice this year is a rhubarb carrot cake with rhubarb cream cheese frosting.

Rhubarb has been a staple in Canadian history since the days of early European settlement, valued for its hardiness, versatility, and medicinal properties. Rhubarb was a reliable perennial for homesteaders and pioneers due to its ability to thrive in Canada’s cold climate. When the homesteaders moved on, and their farms crumbled back into the ground, the rhubarb patch often persisted. The same is true of modern-day cities; every time a house in an older neighborhood is demolished, the rhubarb often remains. The distinctive plants that remain on abandoned farmsteads across the country are a testament to this hardy heritage.

I recall with fond memory, my mother having at least six huge rhubarb plants that bordered her large produce garden on our family farm. At that time I really didn’t take a lot of interest in them, they were just always there and grew huge without anything more than rain and sunshine. Now, of course I love using rhubarb in everything I can think of, sweet or savory.

Vegetable cakes are great for making the most of the seasons. This recipe for rhubarb carrot cake is a recent, modern fusion of two older dessert traditions: carrot cake and rhubarb cake. The combination likely emerged in the late 20th or early 21st century as bakers experimented with popular seasonal flavors. What makes this rhubarb carrot cake so appealing is how the sweet, earthy carrots balance out the sharp tartness of fresh rhubarb. The carrots add this incredible moisture and natural sweetness, while the rhubarb provides these amazing tangy bursts that keep every bite interesting.

This ‘sophisticated’ cake features winter carrots and the first rhubarb of the year in a marvelous merging of two seasons. Of course, the rhubarb cream cheese frosting is truly ‘the icing on the cake’.

I hope anyone trying this recipe enjoys it as much as Brion & I did.

Print Recipe
 Rhubarb Carrot Cake
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine Canadian
Keyword rhubarb carrot cake
Servings
Ingredients
Cake
Rhubarb Cream Cheese Frosting
Course dessert
Cuisine Canadian
Keyword rhubarb carrot cake
Servings
Ingredients
Cake
Rhubarb Cream Cheese Frosting
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Rhubarb Frosting
  1. Combine chopped rhubarb, sugar & a splash of water in a saucepan on medium low heat. Stir regularly until rhubarb reduces. Adjust heat to low & continue stirring for 20 minutes until rhubarb thickens into a jam. Transfer rhubarb jam to a glass bowl & cool in the refrigerator.
  2. Whip butter & cream cheese on high until creamy. Add the rhubarb jam & vanilla to cream cheese mixture. Beat until combined. Add powdered sugar 1/2 a cup at a time & beat until smooth. Refrigerate until ready to use.
Cake
  1. Preheat the oven to 350 F. Butter either a 9 x 13-inch baking pan or 2 round 8-inch cake pans.
  2. In a large bowl, whisk together the eggs, melted butter, sugar, brown sugar & buttermilk.
  3. In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom, ginger & salt. Add to the egg mixture & blend well. Add the carrots & rhubarb, gently fold until evenly incorporated into the batter. Pour the batter into the prepared pan(s) & bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.
Assembly
  1. If baking cake in the 2 layer version, spread the bottom of one cake with a bit of the frosting then top it with the other layer. Frost entire cake with remaining rhubarb frosting & decorate as you wish.
Recipe Notes

• Since there is only the two of us, I only used one layer & froze the other one for another time.