Bumbleberry Pie

Bumbleberry pie is a Canadian favorite...a combination of fruits...apples, rhubarb and assorted berries. With so much emphasis on eating locally grown products these days...here's a dessert that I can bake using all home-grown fruits. In season...the berries, apples and rhubarb are picked fresh in the garden. At this time of the year...they come from the freezer. Either way...there's nothing like fresh bumbleberry pie!

This recipe originated with Jean Pare of Company's Coming...a Canadian favorite...and I've changed it up a little over the years. Use your favorite pastry recipe...check out Anneliese's pastry tips on this blog...or purchase ready-made pastry at the supermarket. I usually make a large batch of pastry (recipe on the Tenderflake lard package) and freeze the pastry to use later at a moment's notice.

Ingredients:

• Pastry for a 2 crust pie
• 2 cups cooking apples, peeled and sliced
• 1 cup rhubarb, chopped
• 1 cup blackberries
• 1 cup raspberries
• 1 cup sugar
• 1/3 cup flour
• 1 tablespoon tapioca
• 1/4 -1/2 teaspoon granulated sugar

Method:

1. Roll out pastry and line 9 inch pie plate. Roll top crust and set aside.
2. Combine 1 cup sugar with flour and tapioca in large bowl.
3. Add apples, rhubarb and berries. Toss well.
4. Turn into pie shell.
5. Dampen crust edge; cover with top pastry. Trim and crimp to seal.
6. Pierce top crust with fork to vent.
7. Sprinkle with remaining sugar.
8. Bake at 400°F for 15 minutes. Reduce heat to 350°F and continue to bake for another 40 minutes...or until golden and bubbly.

Feel free to substitute other berries...try strawberries or blueberries as well. Bumbleberry filling is whatever you choose to make of it!

Steak Bake Casserole

I often enjoyed this casserole at my mom-in-law's table...many years ago. I made it recently...for old times sake...and it's still every bit as good.

Ingredients:

• 1 1/2 lbs. round or chuck steak, cut into 1/2" strips
• 2 Tablespoons flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tablespoons flour
• 1 onion, sliced
• 1 lb. can tomatoes (about 2 1/2 cups)
• 1 (4 oz.) can sliced mushrooms, drained
• 3 tbsp. soy sauce
• 3 tbsp. molasses
• 1 (10 oz.) pkg. frozen French cut green beans
• 1 tbsp. sesame seeds

Method:

1. Sprinkle meat with flour, salt and pepper. Toss to coat.
2. Brown meat lightly in large skillet.
3. Add remaining ingredients except green beans and sesame seeds.
4. Simmer for 30-45 minutes (or until meat is tender), stirring occasionally.
5. Cook green beans as directed.
6. Add cooked beans.
7. Pour into 2 1/2 quart casserole.
8. Prepare muffin batter and drop by tablespoons onto hot meat mixture.
9. Sprinkle with sesame seeds.
10. Bake uncovered at 400°F for about 20 minutes.

Tangy Sesame Muffins:

• 1 1/4 c. flour
• 1 1/2 tsp. baking powder
• 1 tsp. dry mustard
• 1/2 tsp. salt
• 1/2 c. milk
• 1 egg, beaten
• 2 tbsp. oil

Method:

1. In mixing bowl, combine flour, baking powder, salt and dry mustard.
2. Mix milk, egg and oil...and add to dry ingredients.
3. Stir only until moistened.
   

Notes: I used fresh green beans, cooked to tender crisp...instead of frozen French cut beans.

Cinnamon Roll Bread

On a recent visit to Granville Island Market...I noticed a bread that looked rather like an over-sized cinnamon bun in a loaf. I took picture...went home and made a copycat version.

Ingredients:

• 1 1/2 cups warm milk
• 1 cup warm water
• 3 eggs, beaten
• 1/2 cup white sugar
• 1 rounded teaspoon salt
• 1/2 cup butter or margarine, softened
• 8 cups all-purpose flour
• 2 tablespoons instant yeast
• 2 tablespoons milk
• 1 cup brown sugar
• 2 tablespoons ground cinnamon
• 1 cup raisins
  

Method:

1. Combine milk, water, sugar, salt and butter.
2. Add four cups flour and instant yeast and mix well.
3. Continue adding flour until dough is soft but not sticky...knead.
4. Place in a large, greased, mixing bowl. Cover and allow to rise until doubled.
5. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
6. Moisten dough with 2 tablespoons milk.
7. Mix together 1 cup brown sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough.
8. Sprinkle raisins evenly over entire surface.
9. Roll up tightly...the roll should be about 3 inches in diameter.
10. Cut into thirds.
11. Form loaves and place seam-side down into well greased 9 x 5 inch pans.
12. Let rise again for about 1 hour in a warm place.
13. Bake at 350 degrees F for 40 minutes, or until loaves are lightly browned and sound hollow when tapped.
14. Remove loaves from pans, and brush with melted butter or margarine.
15. Allow to cool before slicing.

I use a Bosch machine to mix the dough, and add all the ingredients directly into the machine and let it do the mixing. If you don't have a dough hook...use a mixer to 'step 2' and then knead by hand.

Enjoy plain, toasted or topped with cream cheese icing!

Cranberry Hazelnut Crackers

Included in a basket of home-made goodies from my neighbour at Christmas were these most delicious crackers...chock full of seeds, nuts and craisins. I'm still waiting for her to give me the recipe...but in the meanwhile I knew they were called rainforest crackers...and so I did my own research. I combined several recipes...and came up with a copycat version of Kristi's Christmas crackers. They are now Olympic crackers at our house...the munchie of choice while we watch the winter games.

Cranberry-Hazelnut Seed Crackers

Ingredients:

• 2 cups (500 ml) whole wheat flour
• 2 Tbsp. (30 ml) flax seeds
• 2 Tbsp. (30 ml) sesame seeds
• 1 cup (250 ml) pumpkin seeds
• 1/2 cup (125 ml) sunflower seeds
• 1 cup (250 ml) dried cranberries ("craisins")
• 1 tsp. (5 ml) salt
• 1/2 cup hazelnuts
• 1/4 cup (60 ml) brown sugar
• 2 tsp. (10 ml) baking soda
• 2 cups (500 ml) soured milk or buttermilk
• 1/4 cup (60 ml) molasses

Method:

1. Mix dry ingredients in a large mixing bowl.
2. Stir the milk and molasses together.
3. Pour the liquids over the dry ingredients.
4. Turn into four small greased loaf pans...or six mini-loaf pans.
5. Bake at 350 F for 45-60 minutes....or until toothpick comes out clean.
6. Cool slightly...then remove from pans and cool to room temperature on rack.
7. Wrap loaves in foil, or place them in a sealed container overnight.
8. Preheat oven to 250 F.
9. Slice the loaves as thinly as possible...about 1/8 - 1/4 inch thick.
10. Lay the slices on a cookie sheet lined with parchment paper...you will need several pans.
11. Bake at 250F until crisp (about 45 minutes, depending on how thick your slices are).
12. Cool and store in sealed containers for up to 3 weeks.

Enjoy them just as they are...or serve with your favorite cheese...or spread with cream cheese. Be forewarned...they are addictive!

Banana Creme Brûlée

If you have ever been on a cruise...you know that the food is quite special! Last year we cruised the Caribbean...and I came home with the Royal Caribbean International Cookbook...which happens to contain recipes for many of the delicious dishes I sampled on board. One of my favorite desserts was Bailey's Banana Creme Brûlée. The recipe I am sharing here today is not exactly as printed in the cookbook...but a somewhat more simplified version. I discovered that it doesn't need double boilers and strainers after all!


Creme Brûlée

• 4 egg yolks
• 1/2 cup white sugar
• 2 1/2 Tablespoons of Bailey's Irish Cream
• 2 cups whipping cream
• 1/4 cup brown sugar

Method:

1. Beat egg yolks and sugar until lemon coloured.
2. In a heavy saucepan heat cream to scalding (just under a boil) over medium heat.
3. Stir in Bailey's Irish Cream.
4. Add hot cream mixture slowly to egg mixture stirring continually.
5. Divide custard into individual brulee dishes or ramekins. (Fills six 7 oz. ramekins.)
6. Set filled brulee dishes in a large deep-sided baking dish.
7. Add enough water to reach halfway up the brulee dishes.
8. Bake for 40 minutes at 325 degrees Fahrenheit...until set but still trembly.
9. Remove from pan and cool. Chill for several hours.
10. Several hours before serving, sprinkle 1 Tablespoon brown sugar over each cup.
11. Broil 6-8 inches from heat until sugar is caramelized....it will turn brown and bubble.
12. Watch very carefully.
13. Let stand 15 minutes; then chill again until serving time.
14. Top with caramelized bananas (below) and a spoon of whipped cream.
15. Serves six.

Caramelized Bananas

• 2 tablespoons butter
• 1/4 cup brown sugar
• 1/4 cup sour cream
• 2 bananas, sliced

Method:

1. Melt butter and sugar in skillet over medium heat.
2. Add sour cream and whisk until smooth.
3. Add banana slices and caramelize for about two minutes.

The Bailey's Irish Cream gives it a wonderful flavour, but you can substitute 1 teaspoon vanilla if you prefer. You can also omit the banana topping and instead top with whipped cream and toasted hazelnuts. It's actually quite simple to make...and most delicious with the crunchy brown crust. If you are looking for a special dessert...you might want to give this a try!

January Skiers Soup

I think it was the name that appealed to me originally...though I wasn't much of a skier, I could could cook soup. The recipe came from a church cookbook published in 1985...put out by the gals from the Kelowna Mennonite Brethren Church...and given to me by my sister-in-law way back then. It is basically a hamburger soup...and was submitted by Gloria H. Over the years I have cooked it often...and changed it up a little. It's a hearty winter soup...combined with some fresh bread it makes a great meal after a day on the slopes...or anywhere, for that matter. January is officially soup month...so here's a recipe you might want to try.

January Skiers Soup

• 1 pound ground beef
• 6 cups water
• 3 sliced onions
• 3 large carrots, sliced
• 3 medium potatoes, diced
• 3 stalks celery, sliced
• 1 can tomato soup
• 1 large can diced tomatoes (28 oz.)
• 2 cups sliced cabbage (optional)
• 1/4 cup rice
• 1/2 tsp. oregano
• 1/2 teaspoon sweet basil
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• dash of cayenne pepper (just to add a wee zip)

Method:

1. Brown ground beef in heavy pot...with 1 tablespoon oil. Use a potato masher to stir while browning...it's great for crumbling the beef.


2. Add remaining ingredients except rice and seasonings, and bring to a boil.


3. Add rice and seasonings.


4. Cover and simmer for 1 hour.


5. Serve with a dollop of sour cream...and fresh bread.

Enjoy!

Sundried Tomato Pesto Torte

This recipe came from a professional caterer...and has become a favorite in my kitchen. It is easy to make, very tasty, and serves up nicely.

  Ingredients:

• 1-250 gram package cream cheese
• 1 1/2 teaspoon Club House Garlic and Red Pepper Seasoning (or your favorite brand)
• 2 Tablespoons parmesan cheese
• 1/3 cup chopped sundried tomatoes (oil-packed, rinsed and drained)
• 1/4 cup homemade or store bought pesto

Method:

1. Beat Cream cheese until soft; add seasonings and parmesan cheese. Set aside.
2. Spray a small round bowl (about 2 cup size) with Pam, and line with plastic wrap, making sure edges overhang.
3. Place 1/3 cream cheese mixture in bottom of bowl...pressing to form to bowl.
4. Top with pesto.
5. Spread another 1/3 cream cheese mixture over pesto...smoothing as much as possible.
6. Spread with chopped sundried tomatoes.
7. Top with remaining cream cheese, smoothing surface and pressing down gently.
8. Cover with plastic wrap and refrigerate overnight.

To serve:

1. Remove top plastic wrap and place bowl upside down on serving plate.
2. Remove bowl...holding firmly to remaining plastic wrap.
3. Remove remaining plastic wrap.
4. Serve with crackers or bread.