Cranberry Orange Coffee Cake

This recipe is adapted from an Orange Raisin muffin recipe given to me years ago by Daniella.

Cranberry Orange Coffee Cake
A yummy citrus delight - Cranberry Orange Coffee Cake

 

 

 

 

 

 

 

3 Oranges, peeled and quartered
1 cup Strong Orange Juice made from Concentrate
1 cup Butter, melted
2 Eggs
1 teaspoon Vanilla

3 cups Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
3/4 teaspoon Salt
1 cup Sugar
1/2 Brown Sugar
1 cup Dried Cranberries

Preheat oven to 350F
Lightly spray a 12 cup Bundt pan with vegetable oil spray and  dust with flour.

Puree quartered oranges in blender.
Add orange juice, melted butter, vanilla and eggs, pulse a few times to combine.

In large mixing bowl sift together flour, baking powder, baking soda and salt.
Stir in sugars and cranberries.

Add liquid ingredients all at once and stir just until combined.
Spoon into prepared Bundt pan and bake in preheated oven for 50 – 60 minutes.
Remove from oven and immediately run a small metal spatula around the edges; cool in the pan for 5 – 10 minutes.
Turn out onto wire rack and cool completely.

Frost with Orange Glaze

2 Tablespoons Butter, softened
2 cups Powdered Sugar
1 – 2 Tablespoons Orange Juice

In small mixing bowl, stir butter until smooth; add 1 cup of powdered sugar and stir well.
Add a Tablespoon of orange juice, continue stirring.
Add another 3/4 cup of powdered sugar and another Tablespoon of orange juice, stir well.
Add the last bit of powdered sugar, stirring until smooth.
Spread on cooled coffee cake.

 

Cocoa Fudgey Cake

Without a doubt one of the best home made chocolate cake recipes I have come across.

Fudgey Chocolatey Goodness
Topped with Chocolate Butter Frosting, Guaranteed to Satisfy your Chocolate Craving!

 

 

 

 

 

 

 

Preheat oven to 350F.
Lightly spray a 9×13 baking pan with Vegetable Oil spray and dust lightly with flour.
2 x 8in Round pans
12 cup Bundt cake pan
Line 24 Muffin Cups with paper liners

In small mixing bowl, combine and set aside:
1 2/3 cups Flour
2/3 cup sifted Cocoa
1 1/2 teaspoon Baking Soda
1 teaspoon Salt

In large mixing bowl, cream together:
1/2 cup Shortening
1 1/2 cups Sugar
Beat until light and fluffy then add:
2 eggs, one at a time and beating well after each addition
Stir in:
1 1/2 teaspoons Vanilla
Continue beating for another minute.

Gradually stir in dry ingredients alternating with:
1 1/2 cups Buttermilk
Beginning and ending with Dry Ingredients.
Beat for 2 minutes on Medium speed, scraping sides of bowl occasionally.
Pour batter into prepared pan(s).
Bake until wooden pick inserted comes out clean: 35 minutes for 9×13 or 8″Rd, 40 – 45 for Bundt, 18 – 20 for Cupcakes.
Remove from oven, cool in pan for a few minutes before turning out onto wire racks to cool completely.

Frost with Chocolate Buttercream Frosting.

 

 

Vegetarian Roll

Vegetarian Roll
Vegetarian Roll, Spanish Rice and Mexi Fries

 

 

 

 

 

*2 sheets puff pastry
1 (420 g) can red kidney beans, drained, washed and mashed
1(420g) can Black Beans, drained, rinsed well
1 cup frozen corn, thawed
1 medium carrot, grated
1/4 red pepper,diced
1/2 an onion, diced
3 Tbsp tomato paste
1 package Taco Seasoning
1/2 cup grated cheddar cheese
1/2 cup grated Monterey Jack cheese
Sunflower seeds
Sesame seeds
1/4 cup milk

Preheat oven to 350F (180C)
Prepare baking tray: line with Aluminum Foil and lightly spray with Vegetable Oil Spray.
On a dinner plate mix together 1/4 cup sunflower seeds and a few tablespoons of sesame seeds; set aside.

Microwave grated carrot, onion and red pepper for 2 minutes.
Stir Corn into the Vegetable mixture to assist final thawing.
Mash kidney beans in medium size mixing bowl.
Add vegetable mixture to the mashed kidney beans and mix well.
Add black beans, tomato paste, taco seasoning and cheeses, stir well.

Place puff pastry sheet on work surface and put half of the kidney bean mixture in the center of the puff pastry and spread a little to make a rectangular shape.
Fold bottom edge up, then bring in sides, to form an open envelope shape. Finally, fold down the top section, sealing as you go.Using your hands, gently shape the envelope into a puffy rectangular shape.

Brush the top side with a bit of milk and dip into Sunflower/Sesame seed mixture.
Place on prepared baking tray. 

Make the second roll, place it a few inches away from the first roll.
Bake in preheated 350F oven for 35 minutes or until golden brown.
Serve with Salsa and Guacamole.

* The puff pastry will be thawed enough to work with if you take it out of the freezer before you begin making the bean mixture and just leave it on the counter. Same with the frozen corn.

Just Like Mum’s Pancakes


 

Stack of 'cakes 

Mum’s Pancakes and Home Made Syrup

 

 

In medium mixing bowl combine and whisk together:
2 cups flour
4 slightly generous teaspoons of baking powder
2 Tbsp sugar
1 tsp saltMake a well in the center.
In small mixing bowl whisk together
2 eggs
1 Generous tsp Vanilla
1/3 vegetable oil or melted butter (<- extra flavour with the second option)
1  + 1/2 cups milk … Start with a cup of milk but keep the milk close by

Add the wet ingredients to the dry and whisk together.
You will need to add milk to get the right consistency.
When you get really good at this you can heat your pan while making the batter.
Heat pan to med-high heat. 350 on an electric griddle.
(To test griddle/pan, sprinkle a few drops of water on surface…if bubbles skitter around the pan it is good to go)
Spray heated pan with a bit of veg oil spray.
Using ladle, pour a scant scoop onto hot pan. Cook pancakes until puffed and dry around edges. Flip and continue to cook until lovely and golden.
Now you can spray the pan again but the fat in the pancake will allow you to continue cooking pancakes if you are using a non stick griddle/pan.

Top with warmed Maple Syrup.
Or Strawberries and Whipped Cream.

Stack of 'cakes with Strawberries

Pancakes with Fresh Strawberries and Whipped Cream

Buy Mapeline flavouring, if you can find it, and make your own syrup! If you can’t find it, which I cannot, then use Maple Flavouring.

And leftovers call for Mum’s homemade jam!

 

 

 

 

 

Baking Powder Biscuits

Wholesome Baking Powder Biscuits
Wholesome Baking Powder Biscuits
 4 cups Flour
2 Tablespoons Baking Powder
1 teaspoon Salt
2/3 cup Shortening (Butter works too), cold and cubed
2 cups Milk
Preheat oven to 450F.
Sprinkle baking sheet with a bit of cornmeal; set aside.
In large mixing bowl, combine flour, baking powder and salt. Stir well.
Using a pastry blender, cut cold butter into the flour mixture until the mixture resembles coarse crumbs.
Using a fork, stir in enough milk so dough leaves the side of bowl and rounds into a ball.
Turn soft dough out onto lightly floured surface and GENTLY knead about 10 times.
Gently roll out to 1/2″ thickness; let rest for a few minutes.
Cut with floured, sharp edged biscuit cutter.
Place on ungreased baking sheet that you have lightly sprinkled with a bit of cornmeal.
Bake in hot oven until gold brown, about 10 minutes.
Immediately remove from cookie sheet. Serve warm.
Buttermilk Biscuits:
Decrease Baking Powder to 5 teaspoons and add 1 teaspoon Baking Soda. Substitute Buttermilk for milk.
Cheese Biscuits:
Stir 1 cup shredded Cheddar Cheese, a sprinkle of Parmesan Cheese some chopped fresh chives into flour mixture.
Herb Biscuits:
Stir 1 1/2 teaspoons each  Sage, Thyme, Parsley into flour mixture.
Italian Herb Biscuits:
Stir 1 1/2 teaspoons each Basil, Oregano and a pinch of garlic powder into Flour mixture.
Whole Grain Biscuits:
Decrease flour  to 2 cups; add 1 1/2 cups Whole Wheat flour, 1/2 cup mixed Grains: Ground Flax Seed, Wheat Germ, Ground Rolled Oats