Ingredient: sugar, divided

Late Summer Plum Tart

As peach season wanes and the late summer sun shines brightest, plums arrive in their multicolored splendor. They come in vibrant red, yellow, orange, green, and pink-purple colors.

Plums belong to the same family as peaches, nectarines and apricots. Over 2,000 varieties of plums exist, each with a diverse set of shapes and colors, and they are divided into the following six categories – Japanese, American, Ornamental, Damson, Wild, and European.

One of the best things about plums is how versatile they are. Both sweet and spicy recipes work well with them. Brown sugar, cardamom, nutmeg, and cinnamon are plums’ best friends.

Plums aren’t the summer darling of fruits and are underutilized. But that means you can easily use them to add an unexpected twist to traditional recipes.

Gently spiced, this plum tart celebrates the summer-into-fall season. Quartered and nestled into the batter, the plums soften into mulberry-colored pockets as they bake.

While a slice of this seasonal fruit tart needs no embellishment, a scoop of vanilla ice cream or some whipped cream doesn’t hurt.

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 Late Summer Plum Tart
Votes: 1
Rating: 5
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Course dessert
Cuisine American
Keyword late summer plum tart
Servings
Ingredients
Course dessert
Cuisine American
Keyword late summer plum tart
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Line the sides of a 9-inch springform pan with parchment paper.
  2. In a bowl, whisk together flour, baking powder, salt, cinnamon & cardamom.
  3. In a large bowl, using an electric mixer, cream butter & 1 cup sugar until pale & fluffy, about 3 minutes. Add egg & vanilla; beat on low speed until well combined. Gradually add the flour mixture alternating with the milk. Beat on low speed until smooth & thick.
  4. Transfer the batter to prepared baking pan & smooth the top with a spoon or offset spatula. Arrange plums on top, skin side up, in circular patterns. Sprinkle the remaining 2 Tbsp of sugar over plums.
  5. Bake for 60 minutes or until golden on top & set in the center.
  6. Remove from oven then remove sides from springform pan leaving the base in place. Cool completely on a wire rack. Slice & serve with ice cream or whipped cream if desired.

Summer Fruit Tart

PRECIOUS MEMORIES OF LORETTA

Over the years I have shared many experiences on the blog that I had enjoyed with my sister Loretta. She was an avid follower of the blog and always encouraged me to keep writing. In February, Loretta’s time on this earth ended. Her passing has left such an empty place in my heart. 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.

Something Loretta and I always had in common was being adventurous. Whenever we got the chance to explore something mysterious that was right up our alley. One such occasion arose one day when we decided to investigate an old empty farmhouse. This house was 3-4 kilometers from our farm. The land itself was being farmed by a neighboring farmer and was posted ‘No Trespassing’. Nevertheless, this intriguing old  ‘haunted house’  was like a magnet for us. If I remember correctly, it took a little bit of doing to get in, but we managed it. For being such an old house, I recall the inside being quite unique in its design. It had one of those staircases that you see in the movies. We went upstairs and snooped around. Of course, to add to the intrigue, one room was locked. When we listened, we could hear a distinct buzzing or humming sound. After figuring out how to get in, to our surprise wasps had made it their home. The floor was covered with a huge pile of dead wasps but there were still lots of live ones buzzing around. At this point we decided we had best call it a day and leave. Just when we were about to go the farmer came and was working in the fields close to the buildings. Not to be caught ‘trespassing’ we hid by a granary, then high-tailed it out of there as soon as the coast was clear.

Another such memory was that of the ‘clam race’ we invented. About 6 kilometers or so from our farm, the Willow Creek ran through the farmlands. Starting up at the Chain Lakes in the foothills of the Rocky Mountains, it snaked its way through southern Alberta eventually emptying into the Old Man River. On occasion, during summer vacation, Loretta and I would either walk or ride our bike down to the creek. This was fun because we could roll up our pant legs and walk in the water when it was so hot. We came to realize that there were some ‘clam beds’ as we explored different areas of the creek. Just for fun one day we decided to line up some of the clams across the width of the creek. On our next trip we would check to see how far they had gone. 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.

Later in our adult years, Loretta and I had the opportunity to spend a vacation travelling the California coast. It was an amazing experience with memories to last a lifetime. Although our lives took us in many different directions, we always seemed to gravitate back to our sibling bond.

In 2001, Loretta had joined my husband, Brion and I on a French vacation. After we had left Paris, we drove 613 km (380 miles) south to the sleepy village of St. Thibery. This little medieval village, population of 2481, can be traced back more than 4000 years of known history. For this segment of the trip, we had rented an apartment in St Thibery to use as ‘home base’ during our time there. Many of these houses are from the 14th, 15th and 17th century. The apartment was quaint but adequate, even having a roof top patio. We spent about a week in St Thibery and it was there that the three of us made some special memories enjoying our leisure French brunches.

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.

Today, July 25, would have been Loretta’s 80th birthday. I wanted to make something special on the blog to honor her memory. This fruit tart was what developed.

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.

Wishing you where here today, for even just a while so I could say happy birthday and see your loving smile.

The only gifts today will be the sweet memories you left behind of laughter, joy and happiness that echo in my mind.

I’ll gaze upon your pictures, I’ll think of you with love and hope you’re doing fine in heaven up above.

May our friends and family in heaven hold you closely and sing you a song. I’ll be sending a million hugs and kisses to today and all year long.

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

Print Recipe
 Summer Fruit Tart
Apple cream cheese filling with a wonderful blend of 'Dutch' spices, baked in a shortbread cookie crust and topped with fresh fruit!
Votes: 1
Rating: 5
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Course dessert
Cuisine American
Keyword summer fruit tart
Servings
Ingredients
Shortbread Crust
Filling
Glaze
Fresh Fruit
Course dessert
Cuisine American
Keyword summer fruit tart
Servings
Ingredients
Shortbread Crust
Filling
Glaze
Fresh Fruit
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Crust
  1. Preheat oven to 375 F.
  2. In a food processor, combine flour, powdered sugar & cornstarch. Cover & process until combined; add butter. Pulse with on/off turns until mixture forms fine crumbs. Press mixture onto the bottom & 1 1/2" up the sides of a 9" spring form pan.
Filling
  1. Beat cream cheese & 1/4 cup sugar with mixer until well blended. Add egg & vanilla; mix well. Spread onto bottom of crust. Mix remaining sugar, 2 Tbsp flour & spice blend. Add to apples in a large bowl; toss to coat. Spoon over cream cheese layer.
  2. Bake, cover with foil for about 20 minutes. Uncover & continue to bake for another 30 minutes or until apples are tender. Remove from ove & cool completely on a wire rack.
Glaze/Fruit
  1. Place sugar, cornstarch & water into a saucepan and bring a boil while constantly stirring with a hand whisk or a spoon.
  2. Once boiled, remove the glaze from the heat and let it cool a bit. Stir every 3-5 minutes to prevent a film from forming on the surface of the glaze.
  3. Prepare fruit for topping. Place in 12 'wedges' on top of cooled tart. With a silicone brush, gently apply the glaze on top of the fruit to keep the made pattern. Refrigerate the pastry for at least 1 hour before serving.
Recipe Notes
  • SPICE BLEND MIX
  • 4 tsp cinnamon
  • 1 tsp cloves
  • 1 tsp nutmeg
  • 1/4 tsp white pepper
  • 1 tsp anise seed
  • 1/2 tsp ginger
  • 1/4 tsp cardamom
  • 1/4 tsp mace
  • Grind the spices together in a coffee grinder or blender; place in a screw-top jar in the refrigerator.
  • Any extra spice mix can be used in recipes calling for 'apple or pumpkin pie spice'.

Seeded Parsnip Sweet Braid

Parsnips, traditionally used in savory dishes, can bring a subtle sweet tenderness to your baked goods. Actually, when roasted or sautéed, their sugars caramelize richly and are well complemented by a variety of seasonings such as orange or lemon zest, ginger and cardamom.

All summer long we grate zucchini and fold it into our batter for a moist and delicious loaf. September rolls around and we switch to apple or pumpkin. When we don’t have those ingredients on hand, we can always rely on carrot or banana bread to satisfy our craving for what is basically cake in disguise.

Root vegetable desserts aren’t exactly a new concept. Incorporating vegetables such as beets, asparagus, sweet potatoes and parsnips … yes, parsnips! That root vegetable that probably only makes an appearance at your table, maybe once or twice a year is actually perfect for moist, cake-y breads etc.

Parsnips look a lot like carrots and can be grated on a box grater the same way. They even share carrot’s subtle sweetness, but parsnips have an earthier, more interesting flavor that pairs perfectly with warm baking spices like cinnamon, ginger and nutmeg. That makes it easy to change up the flavor of your sweet bread, taking it in a distinctly fall/winter direction.

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 Seeded Parsnip Sweet Braid
Votes: 1
Rating: 5
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Cuisine American
Keyword seeded parsnip sweet bread
Servings
Ingredients
Parsnips
Braid Dough
Glaze
Cuisine American
Keyword seeded parsnip sweet bread
Servings
Ingredients
Parsnips
Braid Dough
Glaze
Votes: 1
Rating: 5
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Instructions
Parsnip
  1. Peel & chop parsnip into chunks; place in a pot & cover with water. Bring to a boil & cook until parsnip is fork tender. Remove parsnip from water & measure out 3/4 cup & set aside to cool to lukewarm. Puree parsnip until smooth & measure out 3/4 cup. Allow to cool until lukewarm.
Bread
  1. In a bowl, combine yeast, lukewarm parsnip water & 1 tsp sugar. Allow to sit for about 3 minutes until frothy. Add 3/4 cup pureed parsnips & 2 Tbsp melted butter; combine.
  2. Whisk together, flour, remaining sugar, spices, salt & seeds. Add to the parsnip/yeast mixture & mix until a dough forms. The dough should be a little sticky, but still workable. If the dough seems too wet, add in another 1/4 cup flour at a time, just till it is not overly sticky.
  3. Place dough on a lightly floured work surface & knead for about 5 minutes, or until the dough starts to look glossy & has an elastic quality to it. Place dough in a greased bowl, cover with a towel & place in a draft free place for about an hour, or until the dough has doubled in size.
  4. When dough has risen, place on a lightly floured work surface & roll the dough out into a rectangle roughly 12 x 16-inches. Cut the dough lengthwise into strips 3-inches wide with a pizza cutter or knife. You should have 4 strips.
  5. Transfer the strips to a parchment lined baking sheet a couple of inches apart. Pinch the 4 strands together at the top & start to braid.
  6. Take the left strand & move it over 2 strands (to the right) & under 1 strand back to the left. Switch to the other side: take the most right strand & lift it over 2 strands to the left & back under one strand to the right. Repeat, alternating from left side to right side until loaf is complete. Pinch ends together. Form the braid into a coil like a snail shell. The fuller, top of the braid should be the center, then keep wrapping around until you reach the end. Tuck the end under. It should be fairly snug. Cover with buttered plastic wrap & allow to sit in a warm, draft free place for about 30 minutes.
  7. Preheat oven to 350 F.
  8. Before placing braid in the oven, brush with melted butter. Bake for roughly 35-40 minutes or until golden brown.
Glaze
  1. In a small bowl, combine cream cheese, powdered sugar & lemon juice; beat until smooth. Adjust glaze to consistency you prefer. When braid has cooled, brush with glaze. Sprinkle with whole anise seeds & candied ginger if you wish.

Hot Cross Cream Cheese Braid

Hot Cross Buns, the sweet roll with a mythical history, are an Easter classic. This simple piece of spiced bread decorated with a cross, while not an extravagant treat, is a global food tradition. Given their long running history, it is no wonder there are so many fables surrounding their origin. From warding off evil spirits to cementing friendships, the stories of hot cross buns can be documented back to 6th century Greece.

While hot cross buns are now sold and enjoyed throughout the year, they were once reserved for Good Friday alone. Brion & I are extremely fond of these little gems, so every year I enjoy to come up with a new version but still not straying away from the original iconic bun (or bread) taste.

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 Hot Cross Cream Cheese Braid
Votes: 1
Rating: 5
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Course Brunch
Keyword hot cross cream cheese braid
Servings
Ingredients
Dough
Cream Cheese Filling
Egg Wash
Course Brunch
Keyword hot cross cream cheese braid
Servings
Ingredients
Dough
Cream Cheese Filling
Egg Wash
Votes: 1
Rating: 5
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Instructions
Marinate Fruit
  1. In a bowl with a lid, marinate prepared dried fruit in your choice of alcohol or orange juice overnight or at least 30 minutes.
Sweet Dough
  1. In a bowl, combine yeast, lukewarm milk & 1 Tbsp sugar; allow to sit until frothy.
  2. In a bowl, combine flour, salt, cinnamon, cardamom & ginger.
  3. In a larger bowl, melt butter slightly; add remaining sugar, beaten egg, vanilla, a portion of the marinated fruit & frothy yeast mixture. Combine then add flour mixture & continue mixing to combine all ingredients.
  4. On a lightly floured surface, knead dough for about 15 minutes. If necessary, add a bit more flour. Shape into a ball; place in a greased bowl, turn over once or twice to coat the dough with oil. Cover, let rise until doubled, about 1-1 1/2 hours.
Cream Cheese Filling
  1. In a bowl, beat cream cheese, sugar, vanilla & any excess rum drained off fruit until smooth.
Assembly & Baking
  1. On a lightly floured work surface or parchment paper, roll the dough into a 12 x 14-inch rectangle, ensure an even thickness of 1/4 inch.
  2. Along one long side of the dough make parallel, 4-inch long cuts that are 1-inch apart (like piano keys), with a pizza cutter or sharp knife. Repeat on opposite side, making sure to line up these cuts with those you have already made on the other side.
  3. Spoon all but 1/4 cup cream cheese filling down the center of the rectangle. (Reserve the 1/4 cup of the cream cheese for making crosses on baked braid). Leaving 1-inch on the top & bottom unfilled. Smooth cream cheese mixture then top with remaining marinated fruit.
  4. Begin folding the cut side strips of dough in pairs over the filling at an angle, alternating left, then right, as if you were braiding, until you reach the other end. Tuck the ends underneath the braid.
  5. Transfer to a baking sheet; cover with a loose plastic wrap & a towel. Allow to rise in a draft-free place until doubled in size, about 30 minutes. Preheat oven to 350 F. Just before placing braid in the oven, make the egg wash & lightly brush over the top of the braid.
  6. Bake 20 minutes until golden brown. Check after 15 minutes; if the braid is starting to brown to fast, float a piece of foil, shiny side down, over it. Remove from oven & allow to cool slightly.
Decorating
  1. Place 1/4 cup cream cheese mixture in a small piping bag that has been fitted with a small round tip. Make crosses on braid.
Recipe Notes
  • If you would prefer, mix all the marinated fruit right into the dough instead of putting some in the filling.
  • If you would rather not decorate with some crosses on top, use all cream cheese in the filling, your choice.

Raised Potato Doughnuts w/ Blackberry Glaze

Today, March 28th, our family honors the birth date of my mother. Over 40 years has gone by since her passing and she still is a never ending song in my heart …. sometimes I may forget the words but I always remember the tune. As children we think we are invincible, that nothing can harm us. Innocence is bliss and makes our childhood carefree and happy as it should be. Little do we know of the worry we cause our mothers as soon as we step out of the door.

I grew up in a time when we would sit down to supper with the entire family and relate our adventures of the day. So much has changed since then and I feel so fortunate to have experienced a time when life was much gentler.

As I’ve mentioned many times on the blog, my mother was an amazing ‘baker’. Although, my siblings & I just took her cooking and baking skills for granted then, I realize now just how amazing they were. If she ever had any ‘failures’, I sure can’t remember them. Yeast goods were her forte. She baked bread every week and there was always something special with one little piece of that dough such as a pan of cinnamon rolls etc.

I recall some raised potato doughnuts that my Dad called ‘spudnuts’. Potato bread or doughnuts are supposedly a creative way to use up leftover mashed potatoes. The truth of the matter is, it is the secret ingredient to incredible tasting, light & airy potato bread.

Spudnut Shops were North American, 1950’s franchised stores selling doughnuts made with potato flour called Spudnuts. The original recipe is based on a folk recipe that traces back to Germany. I’m presuming Germany calls them ‘fastnacht‘.

To make a long story short, when my mother made these potato doughnuts, they were to die for! So here’s my version of the taste of a memory.

BEAUTIFUL MEMORIES OF OUR DEAR MOTHER!

Print Recipe
 Raised Potato Doughnuts w/ Blackberry Glaze
Votes: 1
Rating: 5
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Course dessert
Cuisine German
Keyword baked yeasted potato doughnuts
Servings
Ingredients
Dough
Blackberry Glaze
Course dessert
Cuisine German
Keyword baked yeasted potato doughnuts
Servings
Ingredients
Dough
Blackberry Glaze
Votes: 1
Rating: 5
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Rate this recipe!
Instructions
Dough
  1. In a small bowl, combine lukewarm milk, & 2 Tbsp of the sugar; stir until sugar is dissolved. Add in the yeast & allow to sit until frothy.
  2. In a large bowl, combine mashed potatoes, eggs, salt & butter. When yeast mixture is proofed, add to potato mixture, combining well.
  3. In another bowl, whisk together flour & remaining sugar. Combine with wet mixture until dough forms a ball. Knead on a work surface for about 10 minutes then place in a greased bowl.
  4. Cover with plastic wrap & a towel. Allow to rise in a draft-free place for about 1 1/2 hours or until doubled in size. Lightly butter a 12-hole doughnut pan; set aside.
  5. Punch down the dough & cut into 12 evenly sized pieces. Roll each piece into a strip long enough to fit around each doughnut hole mold. Lay them in the molds & pinch the ends together so the dough rounds are more or less even.
  6. Cover the tray with plastic wrap & a towel & allow to rise for about 30 minutes.
  7. Preheat oven to 350 F.
  8. Bake doughnuts for about 20-25 minutes. The bottom should only be slightly browned while the top is still pale as they will be a bit chewier then.
Blackberry Glaze
  1. While doughnuts are baking, place blackberries in a food processor & puree ; strain. Place in a small bowl & add lemon juice, vanilla & sifted powdered sugar. Combine until fully incorporated & no lumps remain.
Glazing
  1. When baked doughnuts a still slightly warm, drizzle glaze over them & allow glazed doughnuts to set about 20 minutes before serving.
Recipe Notes
  • I wanted to give my little doughnuts a bit of a fancier look today so I baked them in mini Bundt pans. Same great flavor wearing a new look!

Pear & Gruyere Bread Pudding

It’s become that time of year. Our warm summer nights have slowly given way to crisp air. Layers have started to enter our daily fashion. Food preparation starts to gravitate towards warmth and comfort food. Pears of all shapes and colors, are waiting for us to pull out our oven mitts and get cooking. And, like so many fruits, there is the right variety for every job.

Here, sweet cinnamon bread meets juicy pears and the savory bite of Gruyere cheese. You want a pear variety that will hold its shape and won’t exude too much moisture as the bread pudding bakes, such as Anjou.

The nutty flavor of Gruyere compliments the pears and the cinnamon bread base. Its all bathed in a milk and egg mixture and left to sit in the fridge overnight. The next morning, simply bake and enjoy with the addition of something salty like you guessed it …. bacon!!

In 2015, ‘The Taste of a Memory’, a memorabilia/cookbook I wrote as a tribute to my wonderful parents, was published. It contained a compilation of stories, articles, recipes and reflections that evoke an intimate memory, a special time period and fond emotion brought about by the aroma and taste of food. Writing them down not only put them in print but allowed me to take a mental journey back to a gentler time.

This bread pudding recipe comes out of the low calorie section of that book. Who says bread pudding can’t be diet food !!

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 Pear & Gruyere Bread Pudding
Votes: 1
Rating: 5
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Course dessert
Cuisine American, European
Keyword pear & gruyere bread pudding
Servings
Ingredients
Cinnamon Swirl Bread
Bread Pudding
Course dessert
Cuisine American, European
Keyword pear & gruyere bread pudding
Servings
Ingredients
Cinnamon Swirl Bread
Bread Pudding
Votes: 1
Rating: 5
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Instructions
Cinnamon Swirl Bread
  1. In a small bowl, whisk together yeast, 1 tsp sugar & lukewarm water. Set aside until mixture begins to form a frothy foam, about 5 minutes.
  2. In a large bowl, whisk together flour, dry milk powder & salt. Add yeast mixture, melted butter, vanilla, raisins (if using) & beaten egg. Combine until dough comes together in a ball & no longer sticks to the sides of the bowl. Place dough in a lightly greased bowl, cover with plastic wrap & allow to rise until nearly doubled in bulk, about 1 hour.
  3. Grease a 9 x 5-inch loaf pan. In a small dish combine 1/4 cup sugar with 1 Tbsp cinnamon.
  4. On a lightly floured work surface, roll dough into a 9 x 24-inch rectangle. Brush the dough with egg wash mixture & sprinkle with cinnamon /sugar mixture. Starting with a short end, roll the dough into a tight log & place seam-side down into greased 9 x 5-inch loaf pan.
  5. Allow to rise, covered, for 40-60 minutes until loaf has crested 1/2-inch over the rim of the pan. Preheat oven to 350 F. while the bread is rising. Brush the loaf with egg wash & bake for 45-60 minutes, until golden. Cool the loaf in pan for 10 minutes, then transfer to a rack to cool completely.
Bread Pudding
  1. In a large bowl, combine pears, butter & 1 Tbsp sugar; toss gently. Butter a 9 x 9-inch glass baking dish & arrange half of the bread in it. Spoon pear mixture evenly over bread & top with shredded cheese. Arrange remaining bread over cheese.
  2. In a bowl, whisk together remaining 5 Tbsp sugar, milk, egg substitute & cinnamon. Pour milk mixture over bread pudding, pressing down lightly to submerge. Cover & chill 8 hours or overnight.
  3. Preheat oven to 350 F. Uncover, sprinkle with 1 Tbsp sugar evenly over pudding. Bake for 55 minutes or until golden & set. Allow to rest 10 minutes before serving.
Recipe Notes
  • If you are making the cinnamon swirl bread, it helps to do this the day before making the bread pudding.
  • Alternately you could make your life easier & just purchase the cinnamon loaf at a good bakery.

Lemon Saskatoon Berry Pudding Cake

Pudding cake is kind of a magical concept that lies precisely at the intersection of cake and pudding. When you mix it, it looks like a very light cake batter. But, as it bakes, it separates into two layers. The top is the lightest cake ever and the bottom (in this case) is an intense lemon pudding with some fresh ‘seasonal’ saskatoons.

Of course, overtime, there have been many versions of this classic dessert developed, all of which are no doubt delicious. You have to love a dessert that practically garnishes itself, right?! Sometimes, old recipes really are the best.

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 Lemon Saskatoon Berry Pudding Cake
Votes: 1
Rating: 5
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Course dessert
Cuisine American
Keyword lemon saskatoon berry pudding cake
Servings
Ingredients
Saskatoon Berry Compote
Pudding Cake
Course dessert
Cuisine American
Keyword lemon saskatoon berry pudding cake
Servings
Ingredients
Saskatoon Berry Compote
Pudding Cake
Votes: 1
Rating: 5
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Instructions
Saskatoon Berry Compote
  1. In a small saucepan, combine berries, sugar & 1 tsp lemon juice; heat until bubbling. In a separate dish, combine cornstarch & water; pour into berry mixture. Stir until thickened & remove from heat.
Pudding Cake
  1. Preheat oven to 350 F. Butter 6 ramekins (or a 10-inch glass dish). Divide the saskatoon compote between the ramekins; set aside.
  2. Grate 1 Tbsp of lemon zest. Squeeze 1/3 cup lemon juice. Set aside.
  3. In a bowl, whisk together flour, salt & 2/3 cup sugar. In another bowl, whisk together YOLKS, milk, lemon zest & juice. Add to the flour mixture; whisk until completely blended.
  4. In a bowl, beat WHITES until soft peaks form; add the 1/4 cup sugar slowly & beat until medium peaks form. Whisk 1/4 of the whites into flour mixture; our this mixture over the remaining whites. Whisk together using a folding technique to keep from deflating egg whites.
  5. Pour the batter into ramekins & place them into another larger pan. Fill the bottom pan with water as high as it can go without floating the ramekin dishes.
  6. Bake for 25-30 minutes depending on the size of ramekin dishes. Serve warm or at room temperature.
Recipe Notes
  • I flipped my little puddings over so all those pretty saskatoon berries could sit on top.

Rum & Raisin Hot Cross Buns

The ultimate Easter bun! Who doesn’t love hot cross buns?! Given the baked good’s long history, legends and superstitions have had ample time to develop and grow around them.

Hot cross buns are inseparably linked to Easter and to Christianity. But in reality, they probably have pre-Christian origins. Cross buns were baked to celebrate ‘Eostre’, the Germanic Goddess after which the season of Easter is said to be named.

Over the years, the bun has evolved and changed. Victorian recipes suggest various glazes to top the bun with after baking, including molasses or a honey/turmeric combo. The buns have become spicier too, with the addition of mace, caraway seeds and even coriander.

While some hot cross buns appear on grocery and bakery shelves as early as New Year’s Day, the sweet bun is usually associated with the end of Lent.

Every year I like to try and make a different version of these traditional, seasonal treats. This year I’m going with a ‘rum raisin‘ idea. Should be good!

Print Recipe
 Rum & Raisin Hot Cross Buns
Votes: 1
Rating: 5
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Course Brunch, dessert
Cuisine American, European
Keyword rum & raisin hot cross buns
Servings
BUNS
Ingredients
Rum/Raisin filling
Bun Dough
Cream Cheese Filling
Egg Wash
Rum Glaze
Cross Paste
Course Brunch, dessert
Cuisine American, European
Keyword rum & raisin hot cross buns
Servings
BUNS
Ingredients
Rum/Raisin filling
Bun Dough
Cream Cheese Filling
Egg Wash
Rum Glaze
Cross Paste
Votes: 1
Rating: 5
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Instructions
Rum & Raisin Filling
  1. In a bowl, combine raisins, warm rum & sugar. Cover with plastic wrap & allow to sit for at least 40 minutes. Strain, discarding liquid.
Bun Dough
  1. In a large bowl, combine lukewarm milk, yeast & 1/4 cup sugar. Let stand until mixture is frothy, about 10 minutes.
  2. In a bowl, whisk together 5 1/3 cups flour, remaining 1/4 cup sugar, salt, cinnamon, nutmeg & allspice. When yeast mixture is ready, add half of the flour mixture to it, beating until just combined. Beat in melted butter, eggs & rum/raisin mixture. Gradually add remaining flour mixture, kneading until smooth dough forms. Add remaining 1/3 cup flour if needed as the dough should not be sticky.
  3. Grease a large bowl, place the dough in it& turn to grease top. Loosely cover & allow to rise in a warm, draft-free place until doubled in size, about 1 hour.
Cream Cheese Filling (Balls)
  1. In a shallow dish, combine sugar & cinnamon. Cut cream cheese into 12 cubes. Roll each into a ball shape then roll them in the cinnamon sugar, coating evenly. Divide dough into 12 pieces. Place a cream cheese ball in the center of each piece of dough, pinching to seal seam. Roll each piece of dough into a ball & place in PARCHMENT lined muffin cups. Cover & let stand in a warm, draft-free place for about 20 minutes.
  2. Preheat oven to 350 F.
  3. In a small dish, whisk together egg & a Tbsp milk. When buns are ready to bake, brush with egg wash. Bake until golden brown, about 15-20 minutes. While the are baking prepare RUM GLAZE & CROSS PASTE.
Rum Glaze & Cross Paste
  1. In a small saucepan, place water, spiced rum & sugar. Over medium heat, bring ingredients to a simmer & allow to bubble gently for 3-5 minutes. The volume of the mixture should drop by at least half. Remove from heat & set aside until ready to use.
  2. In a small dish, whisk together cornstarch, flour, sugar & water until a thick paste forms. You want your paste to be stiff enough to be able to pipe in a clean line, but still manageable.
Finishing Touches
  1. Brush warm rolls with rum glaze & allow to cool. Using a pastry bag fitted with a piping tip, pipe paste over top of buns to form a cross.
Recipe Notes
  • If you prefer, don't hesitate to make these buns without the cream cheese inside. I'm sure they will be just as good --- they're hot cross buns!!

Fig Bread

Today, March 28th, marks the date of my mothers birth. Although she left this earth 43 years ago, her memory remains crystal clear. She was a wonderful mother who made our lives so much better in ways we never realized. She set a good example just by the way she lived the ‘best version of herself’.

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

Since Easter is only a week away, I thought a fig bread would be nice. Fruit appears in myths from around the world with figs being regarded as a sacred symbol by many.

Velvety soft on the outside with sweet crimson flesh within, the fig is a captivating food. Widespread and abundant throughout the Mediterranean region, figs have been eaten fresh and dried for storage for thousands of years. The fig found its way to America with Spanish missionaries who brought the fruit to Southern California (USA), in the 1700’s. The variety became known as ‘Mission’ figs.

Easter and Good Friday inspire a particularly rich array of decorative breads and buns that make some of the nicest edible centerpieces.

Print Recipe
 Fig Bread Wreath
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch, dessert
Cuisine American, European
Keyword Fig bread
Servings
Ingredients
Bread Dough
Fig Filling
Egg Wash
Cream Cheese Glaze
Course Brunch, dessert
Cuisine American, European
Keyword Fig bread
Servings
Ingredients
Bread Dough
Fig Filling
Egg Wash
Cream Cheese Glaze
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Bread Dough
  1. In a small bowl, whisk together yeast, 1 tsp sugar & warm milk. Set aside for about 5 minutes until frothy
  2. In a large bowl, whisk together flour, remaining sugar & salt. Add yeast mixture, melted butter & egg. Knead until dough comes together in a ball & no longer sticks to the sides of the bowl. Transfer dough to a greased bowl & cover with a tea towel. Allow to rise until doubled in size, about 1 1/2 hours.
Fig Filling
  1. Coarsely chop figs. In a bowl, cream together butter, sugar, cinnamon & cardamom; add figs. Stir to combine & set aside.
Assemble & Bake
  1. Fit a piece of parchment paper to cover bottom & sides of a 10-inch round springform baking pan. Deflate dough & divide into 6 parts. One small part of the dough will be used to for the middle. Roll out in a round circle & place a scoop of filling in the center. Pull sides up around filling & pinch together. Place the 'bun' in the middle of the pan, seam down. Roll out another small piece of the dough into a circle. Cut it into parallel strips then place strips over bun in a weave pattern.
  2. Next roll each of the remaining 4 strips into long rectangles (about 6" x 16" each). Divide filling between 2 of the strips, placing a row down the center of each one. Bring sides together over filling & pinch to seal.
  3. Lay one filled strip over each of the 2 remaining rectangles of pastry (seam side down). Cut angled strips on either side of filled pastry. Using these strips, form a braid over top.
  4. Preheat oven to 350 F. Transfer braids to baking pan forming 2 circles around the center ball. Beat egg wash together & brush over surface of bread wreath. Allow to rise for about 15 minutes in a draft-free place.
  5. Bake until golden brown about 30 minutes. Remove from oven & place on a wire rack to cool.
Cream Cheese Glaze
  1. In a small bowl, whisk together cream cheese, butter, vanilla & powdered sugar until smooth. Drizzle or pipe over fig bread. Decorate with fresh figs if desired.

Angel Food ‘Grilled Cheese’

More than ever, our souls need Valentines Day right now. It’s time to embrace the challenge and think outside of the box on how to create something special for the occasion. Since February 14th falls on a Sunday this year and the pandemic keeping many celebrations at home, its the perfect excuse to enjoy a brunch with a grilled cheese …. ‘angel food grilled cheese‘ that is!!

When most people think of grilled cheese they imagine a savory, cheesy sandwich served over lunch, but have you ever tried a sweet grilled cheese? Is it dessert? Is it breakfast? It really doesn’t matter.

Sometimes we get stuck in a rut with that cheddar on white bread thing. Not that there’s anything wrong with that. It’s just that there’s so much more cheesy goodness out there to be melted. Grilled cheese ideas only continue to evolve.

Obviously, a good cheese is the key to grilled cheese success, but the truth is, you can never really go wrong. Its your personal preference that really matters.

The tone is set for a great grilled cheese with the first slice of bread or in this case, loaf of angel food cake. Lime flavored cream cheese gets melty and gooey spread between the cake slices. Its the perky part of the sandwich that adds something unexpected.

If strawberries aren’t your thing, try raspberries, blueberries, mango or even kiwi and if you prefer a sturdier outside, use a sweetened brioche or challah bread. Whatever works for you!

Brion absolutely L-O-V-E-S angel food so for me the choice was clear. The fact that the ‘grilled cheese’ is not overly sweet made it a real nice brunch item for us.

Print Recipe
 Angel Food 'Grilled Cheese'
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch, dessert
Cuisine American
Keyword angel food cake grilled cheese
Servings
Ingredients
Angel Food Cake (Yield = (8) 1-inch thick slices)
Strawberry Sauce
Lime Cream Cheese
Course Brunch, dessert
Cuisine American
Keyword angel food cake grilled cheese
Servings
Ingredients
Angel Food Cake (Yield = (8) 1-inch thick slices)
Strawberry Sauce
Lime Cream Cheese
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Angel Food Cake
  1. Preheat oven to 325 F. Have a 9-inch loaf pan available. Do not line or grease the pan in any way.
  2. In a small bowl, whisk together 1/4 cup sugar, flour & cornstarch. Set aside.
  3. In another bowl, add egg whites, vanilla, cream of tartar & salt. With a hand mixer on medium speed, beat until foamy, about 30 seconds. Slowly stream in the remaining 1/2 cup sugar. Continue to beat on high speed until soft peaks form, about 4 minutes.
  4. Add 1/3 of the dry ingredients, gently FOLDING them into the egg whites using a rubber spatula. Repeat with remaining flour mixture in two increments. FOLD EVERYTHING TOGETHER GENTLY so egg whites do not become deflated in the process.
  5. Pour batter into the loaf pan. Place the loaf pan on a baking sheet & bake for 35-40 minutes. When cake is baked it should not be sticky to the touch.
  6. Once the cake comes out of the oven, immediately turn it upside down & invert it over two cans. The cake needs to cool upside down so it doesn't deflate. Allow it to cool for at least an hour.
Strawberry Sauce
  1. In a small saucepan over low heat, add sliced strawberries, sugar, lemon juice & cornstarch. Stir to combine. Bring to a boil, & cook for 6-8 minutes or until mixture has thickened. Remove from heat.
Lime Cream Cheese Spread
  1. In a small dish, beat together cream cheese, lime juice & powdered sugar until smooth & creamy.
Grilled Cheese Assembly
  1. Slice angel food loaf into 8-inch slices. In a shallow container, whisk together 2 cups milk or half & half, 2 eggs & 1/4 tsp cinnamon.
  2. Soak cake slices in milk/egg mixture for a couple of minutes, then cook on a griddle (or skillet) like you would with French toast. When the slices are golden on both sides, divide cream cheese spread between four of the slices. When cheese is warm & melted, top each with one of the remaining four slices.
  3. Place on four serving plates & top with strawberry sauce. Serve warm.