Mini Apple & Honey Upside-Down Cakes

Apple Honey Upside Down Cake

Well, it’s that time of year again, Rosh HaShanah! The Jewish New Year is just 5 sleeps away! Now is definitely the time to get out there and start stocking up on apples and honey, amongst other traditional New Year’s treats, some of which I will be giving out recipes for this week!

For today’s recipe, a co-worker of mine showed me a recipe for mini honey cakes with apples, and I thought that it was so clever to serve up cute little portions instead of a traditional loaf style cake. But then I started thinking, hmm… let’s break out even further from the traditional and make a mini upside-down cake, with apples, honey and a touch of orange zest! So here you go readers: A recipe for mini upside down apple & honey cake that will make 8 portions to serve up this new years! Enjoy!

Ingredients:
For the caramel:
½ cup toasted whole almonds, coarsely chopped
1 ½ large Granny Smith apples
2 tablespoons freshly squeezed lemon juice (from 1 large lemon)
3 tablespoons unsalted margarine, plus more for coating the ramekins
¾ cup granulated sugar
⅓ cup orange blossom honey
¼ teaspoon fine salt

For the cake:
1 ⅔ cups all-purpose flour
1 ½ teaspoon packed finely grated orange zest (from 1 large orange)
¾ teaspoon baking powder
¾ teaspoon ground cinnamon
¾ teaspoon fine salt
1 ½ cups unsalted margarine (1 ½ sticks), at room temperature
¾ cup orange blossom honey
¼ cup granulated sugar
1 ½ teaspoons vanilla extract
3 large eggs, at room temperature
¼ cup soy milk/non-dairy creamer, at room temperature
non-dairy ice cream for serving, optional

Note: If you wish to make this as one large cake, instead of mini individual ones, follow the directions as outlined below, but then bake the cake in an 8-inch cake pan for 45 minutes or until cooked through when tested.

Directions:

Preheat the oven to 325 degrees and arrange a rack in the middle of the oven.

For the caramel:
Coat 8 (6-ounce) ramekins with margarine and evenly space them on a baking sheet. Divide almonds among the ramekins.

Peel, core, and cut the apple into medium dice. Place in a medium, non-reactive bowl, add 1 ½ tablespoons of the lemon juice, and toss to combine; set aside.

Melt margarine in a medium frying pan over medium-high heat until foaming. Add sugar, honey, and salt and stir to combine. Cook, swirling the pan occasionally, until mixture just starts to turn a light caramel colour, about 5 minutes. Add the remaining ½ tablespoon lemon juice and stir to combine.

Remove the pan from heat and carefully place about 2 tablespoons of the caramel in each ramekin. (Work quickly—the caramel will start to set after a few minutes.) Divide the apple pieces among the ramekins, leaving any juice in the bowl; set the ramekins aside.

For the cake:
Place flour, orange zest, baking powder, cinnamon, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.

Place the margarine in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in colour and fluffy, about 2 minutes. Add honey, sugar and vanilla and continue to beat until incorporated and fluffy, about 3 minutes more. Add eggs one at a time, letting the first incorporate before adding the second. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.

Return the mixer to low speed, add the soy milk/non-dairy creamer, and mix until just incorporated. Add the reserved flour mixture and mix until just incorporated, about 30 seconds; do not overmix. Evenly spoon the batter over the apples and smooth the tops. Bake until a cake tester comes out clean, about 35 minutes. Immediately run a knife around the perimeter of each cake. Using a dry kitchen towel to grasp the ramekins, invert the hot cakes onto serving plates. Top with non-dairy ice cream and serve.

Bannock (Nunavut)

BannockBannock, a quick biscuit–type bread, is a speciality of aboriginal cooks throughout North America, including in Nunavut. For the fluffiest results, toss the ingredients together as few times as possible. When cooking, use two spatulas to turn – one to lift and the other to support – to keep the hot oil from splashing. Enjoy bannock with tea, or serve with soup or stew to soak up the juices. This will make 10 slices of Bannock.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup milk*
½ cup water
vegetable oil, for frying

* For non-dairy Bannock, substitute with soy or almond milk.

Directions:

In bowl, whisk together the flour, baking powder and salt. Make well in centre and pour in the milk and water. Toss with fork just until soft, slightly sticky dough forms. Turn out the dough onto a floured surface and with floured hands, press into an 8 inch circle.

Meanwhile, pour enough oil into cast-iron or heavy skillet to come ½ inch up the side. Heat the oil over a medium heat. Fry the dough, turning once, until puffed and golden, and tip of knife inserted in centre comes out clean, about 8 minutes. To serve, cut into 10 pieces.

Canadian Berry Galette (Saskatchewan)

Berry Galette

So Saskatchewan is known as Prairie Country… and it is flat! By flat, I mean you can see right across the province, no problem. But flat doesn’t mean boring, or unproductive! All that flat land gives us great plains to grow all kinds of wheats, grains, pulses, and more. One of these crops is Canola, otherwise known as rapeseed (gee, I wonder why it doesn’t go by that name more often?). Canola is used to make Canola Oil. EVERYONE has a bottle of that stuff in their kitchen! So, we’re going to be making a pie today, with a Canola Oil crust. Now what to go in the pie? Well, if you can get your hands on them, Saskatoon Berries would be great! They look like blueberries, but have a tarter taste that goes well in baked goods. For those of us that live outside the prairie region, blueberries, or other types of berries will have to suffice!

Ingredients:

Canola Oil Pie Crust:
1 cup all-purpose flour
1 teaspoon sugar
pinch salt
¼ cup canola oil
2 tablespoons cold milk*
About 2 tablespoons ice water

Mixed Berry Filling:
4 cups mixed berries (Saskatoon berries, huckleberries, blueberries, blackberries, strawberries, etc.)**
¼ to ⅓ cup, plus 2 teaspoons sugar
2 teaspoons grated lemon zest***
1 tablespoon cornstarch
1 tablespoon heavy cream or milk*

* To make this pie non-dairy, use soy-milk, almond milk or non-dairy creamer in place of the regular milk.
** Click here to learn about cleaning berries.
*** Click here for my tips on zesting lemons.

Directions:

Into a medium bowl sift together the flour, sugar, and salt. Stir in the oil and mix with a fork or pastry blender until the size of peas. Stir in the milk and mix until begins to form a dough. Stir in enough water to form a smooth ball. Flatten into a disk and wrap in plastic wrap. Allow to rest refrigerated for 20 to 45 minutes.

Preheat the oven to 375 degrees. In a large bowl, toss the berries with ¼ cup of the sugar and the lemon zest. Let sit 3 minutes, then taste to determine if more sugar is needed, adding more as needed. Add the cornstarch and mix well.

On a lightly floured surface, roll the dough into a large circle, about 10-inches across. Transfer to a baking sheet. Spread the fruit filling into the center of the dough, leaving a 2-inch border around the edge. Fold the edges over the filling, overlapping the dough into folds. With a pastry brush, brush the cream onto the dough border and sprinkle the remaining 2 teaspoons of sugar on top.

Bake until the dough is golden brown and the fruit is bubby, about 35 to 40 minutes. Remove from the oven and cool on the baking sheet for at least 10 minutes before serving.

Stained Glass Window Cookies

Stained Glass CookiesThese are cookies which have open spaces which are filled with crushed hard candy. When baked, the candy melts and gives the appearance of “stained glass”. You may find that you don’t need to break up the candy first, but if you do, you might find that it melts more evenly. This recipe will make about 3 dozen cookies.

Ingredients:

⅔ cup butter or margarine
1 ¼ cups white sugar
1 teaspoon vanilla extract
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons milk/soy milk/almond milk
40 fruit flavoured hard candies

Directions:

Preheat the oven to 350 degrees F, and line two cookies sheets with parchment paper.

In a large bowl, cream together the butter and sugar. Stir in vanilla and eggs. In another bowl, sift together flour, baking powder and salt; add to egg mixture alternately with milk.

On a floured surface, roll the dough ¼ inch thick. Using a cookie cutter (shape of your own preference), cut out the cookies. Then taking a smaller cookie cutter than your first, cut out the centres of your newly made cookies, so that you now have a “window” for your candy to fill.

Keeping the colours separate, place candy in plastic bags and crush with a meat mallet. Using a teaspoon, gently scoop some crushed candies inside the “window frames” that you have made. Don’t put too much candy in, as the “window” will be too thick and make eating difficult. You can mix up the colours of the candies in each window if you like for a tie-dyed effect.

Bake for 6-8 minutes, or until candy is just melted. Cool on baking sheet for 5 minutes, until candy is hard. Carefully lift cookies off baking sheet with spatula.

Gluten Free Chewy Ginger-Molasses Cookies

Ginger CookiesNormally, I wait until the end of the week to give you a dessert recipe, but these are so good, I couldn’t wait! I’m sure you’ll forgive me! Most of these ingredients will be found either online or in specialty stores, but even some of the larger supermarkets carry them these days. If you can’t find them though, substitutions are okay! Makes 24 cookies

Ingredients:

1 ½ cups chickpea flour
1 ½ cups gluten-free oat flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons fine sea salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
5 tablespoons coconut oil, softened
1 ½ cups coconut sugar (or light brown sugar)
4 tablespoons blackstrap molasses
2 eggs
2 teaspoons vanilla extract
4 tablespoons almond/soy milk
large grain sugar, for sprinkling

Directions:

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper, and set them aside.

In a large bowl, whisk together the flours, baking powder, baking soda, salt, and spices; set aside. In another large bowl, cream the oil and sugar with an electric mixer, then beat in the molasses. Add the egg, vanilla, and milk, and beat until combined.

A little at a time, add the dry ingredients to the wet and combine with electric mixer on medium-low until all flour is combined and no lumps remain (batter will be thick and sticky at this point). Refrigerate dough for at least 30 minutes.

Remove the dough from refrigerator. Using a tablespoon measure, scoop balls of dough out onto prepared baking sheet, spacing each cookie 2 inches apart. Bake for 16 to 18 minutes, until they darken a bit and are fragrant. Place cookies on a rack and let them cool before eating. Cookies can be stored at room temperature in an airtight container for up to 3 or 4 days.

Delicious Gluten-Free Pancakes

pancakesThese pancakes will fool anyone into thinking they’re eating gluten full, not gluten free! This recipe will make 10 nice sized pancakes.

Ingredients:

1 cup rice flour
3 tablespoons tapioca flour
⅓ cup potato starch
4 tablespoons dry buttermilk powder*
1 tablespoon sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon xanthan gum
2 eggs
3 tablespoons canola oil
2 cups water

Optional Flavour Additives:
½ cup frozen blueberries
1 teaspoon vanilla
1 apple, grated
¼ teaspoon cinnamon

Directions:

In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.

Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

* If you can’t find dry buttermilk powder, you can substitute by replacing both the powder and the water in this recipe with 2 tablespoons vinegar, and enough milk (cow, soy, almond, etc.) to equal 2 cups.

Rava Laddu

Rava LadduRava Laddu is a traditional sweet found in Western India. Authentic Rava Laddu is made using Rava (hence the name) which is a wheat husk product. This recipe calls for the use of semolina, as it is more commonly available in North America. This is a popular laddu prepared almost in every household for all the festivals. Rava laddu is a simple and easy recipe but still exotic. This recipe will make about 14 laddus.

Ingredients:

1 cup semolina/rava
⅓ cup coconut powder ᶲ
¼ cup clarified butter or ghee*
¾ cup fine sugar
2 tablespoons crushed cashews ᶲ
1 tablespoon raisins
¼ teaspoon crushed cardamom ᶲ
approx. ¼ cup milk, boiling hot*

Directions:

Heat one tablespoon of clarified butter in a small pan over medium low heat; roast the cashews for about 2 minutes until they are light golden brown. Add raisins and roast for another minute, raisins will be puffed. Turn off the heat and transfer them in a bowl. Set aside.

Heat the remaining clarified butter in a frying pan over low medium heat; add the semolina and roast until it changes the color lightly this should take 6-7 minutes. It is important to stir continuously making sure the semolina roasts evenly. Add the coconut and roast, stirring continually for about 2 more minutes. Add nuts, cardamom, and sugar stir until everything is mixed well. Turn off the heat.

Add about 2 tablespoons of hot milk to the dry ingredients. Mix it well to combine. The mix should be moist add more milk as needed. Allow the mixture to cool slightly.

To form the laddus, press about 1 ½ tablespoons of the mixture between your palms. Add little more milk if you are unable to hold the mixture. Press and squeeze to form a round golf-ball like shape. Let them sit for at least one hour before serving. Laddus can be stored in air tight container for about 10 days.

ᶲ If you can’t find coconut powder, crushed cashews or crushed cardamon, simply grind them in a coffee grinder or food processor. For the coconut, I would suggest using unsweetened coconut flakes.
* To make this recipe non-dairy, simply substitute margarine for the butter/ghee and use soy/almond milk instead of cow milk.

Banana Orange Cranberry Bread

Cranberry Orange Banana BreadThis is a good use of a few leftover items hanging around your kitchen: Cranberry sauce, bananas and an orange! In fact, when you start to see your bananas heading south, stick them in the freezer for when you wish to make banana bread at a later date, as you’re gonna need the dark overly-ripe ones for the recipe! The original recipe makes 2 – 9×5 inch loaves.

Ingredients:

1 cup white sugar
1 cup shortening
3 eggs
3 mashed bananas (very ripe)
1 orange, peeled and mashed
1 cup cranberry sauce
½ cup milk (you can use soy or water as well)
1 teaspoon vanilla extract
4 cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ cup chopped walnuts (or nut of choice)

Directions:

Preheat oven to 350 degrees F. Lightly grease two 9×5 inch loaf pans. In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, orange, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the centre comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.

Turkey Pot Pie

Turkey Pot PieThis makes 1 9-inch pot pie, which should serve 4-6 people, depending on how hungry everyone is!

Ingredients:

2 cups frozen vegetable mix (peas, carrots, green beans, corn, lima beans, etc.)
½ cup sliced celery
⅓ cup margarine
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried oregano
¾ cup chicken broth
⅔ cup non-dairy milk (soy, almond or you can also use water)
2 cups cubed cooked turkey meat – light and dark meat mixed
2 (9 inch) unbaked pie crusts
egg wash (egg + water) – optional

Directions:

Preheat an oven to 425 degrees F. Place the frozen vegetables and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 6-8 minutes. Drain the vegetables in a colander set in the sink, and set aside. Melt the margarine in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in the flour, salt, black pepper, garlic powder, onion powder, thyme and oregano. Let this brown a bit (a minute or so), and then slowly whisk in the chicken broth and “milk” until the mixture comes to a simmer and thickens. Remove from heat and stir the cooked vegetables and turkey meat into the filling until well combined. Fit a pie crust into the bottom of a 9-inch pie dish. Spoon the filling into the pie crust, then top the pie with the other crust. Pinch and roll the top and bottom crusts together at the edge of the pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam. You can baste the pie shell with an egg-wash if you like. Bake in the preheated oven until the crust is golden brown and the filling is bubbly, 30 to 35 minutes. If the crust is browning too quickly, cover the pie with aluminum foil after about 15 minutes. Cool for 10 minutes before serving. Enjoy!

Pre-Fast Meal – First Course

Brocoli Soup

Broccoli Soup

A nice vegetable soup like this will stick to the ribs, without being overly filling. You can substitute other vegetables for the broccoli if you like, such as cauliflower, carrots or squash.

Ingredients:

1 package frozen broccoli florets (equal to 1 head of broccoli)
1 onion, chopped
2 carrots
4 cups hot water
4 teaspoons chicken soup powder
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon dill
2 tablespoons margarine
1 ½ cups soy milk or water

Directions:

In a large soup pot, sauté the onions in the margarine, until golden and translucent. Rough chop the remaining ingredients and add them to the pot, along with the water and the spices. Cook on high/medium-high for 30 to 45 minutes. Once cooked through, pour mixture into a food processor, blender, or use an immersion blender, and puree the mixture until smooth. Add the soy milk/water, and serve warm.