Family favourites (old and new)
Rosemary, pecans, raisins balanced with a hearty brown bread base, double baked into a light crispy cracker. You can’t go wrong. These are truly delicious. Culinary pioneer Lesley Stowe created a hit with her Raincoast Crackers, but they are expensive. The first copycat recipe I …
It got cold today, and it snowed, in Kitsilano, something is very wrong. Luckily, I had started making chicken bone broth yesterday, so I was prepared. I also had some veggies in the fridge that were looking a little sad, so I decided to make …
If you don’t like ginger, don’t make these scones. Back in the day, I had the pleasure of managing Urban Yarn’s first location in Point Grey. One of the perks of the job (besides a dangerous yarn discount) was that the shop was just down the street from the original location for Mix The Bakery. I wandered in there one day intent on getting a pain au chocolat, but they were sold out. Tragic, I know. What they did have left was a fresh batch of triple ginger scones. I tried one. I never ordered a pain au chocolat again. They were a little bit of culinary heaven, and I’ve been thinking about trying to replicate them for some time now.
I searched around the web, and I’ve combined the two recipes that I liked; the recipe on ikneadfood and this one from SimplyRecipes. I wanted the ground ginger but not the extra cream (I’m getting dumpy enough as it is, although if I really cared I supposed I’d stop baking – ha!). I have included the links in case you want to try them out. I also decided to add dried apricots.
My version is as follows:
It’s worth getting buttermilk for this recipe, but if you don’t wanna, you can substitute with a Tbsp of lemon juice and 3/4 C minus one tablespoon of regular milk.
You can also make a simple glaze from icing sugar and lemon juice, but I don’t think they really need any embellishment. If you disagree, then add lemon juice to 1/2 c. of icing sugar until you get the drizzly consistency you want and embellish away.
To store, allow first to cool to room temperature, then seal in a freezer bag.
I got this recipe courtesy of Paul Pettersen, a member of The Cooks Community Forum on Facebook, and a fan of Chicago’s ethnic bakeries. You can’t beat this group for inspiration, and camaraderie. I thank you and my stomach thanks you.
I first made these meatballs with corn flakes and ground beef like the original Kellogg’s “Good and Spicy Meatballs” recipe (Google it – for some reason the link keeps timing out on me so I’ve removed it). It makes a very nice and light meatball. …
Who isn’t trying to eat more colourful vegetables these days?
I got this lovely recipe from Doug Hellman via The Cook’s Community Forum Facebook group but Doug also has a YouTube channel (Doug Cooking). Thanks, Doug! Continue reading Roasted Carrots with Sumac Yogurt Sauce
After going to the Autumn Fair 2017 at Kits Neighbourhood House and buying three very interesting jams and looking at Sheila’s Easy Delicious Marmalade recipe which she was kind enough to share with me on Facebook’s The Cook’s Community Forum (thanks, Sheila!), I decided I’d …
Guyanese chicken curry has more flavour than heat. It’s easy and delicious but you do need to invest in some Lalah’s curry powder (it is simply the best). You will also need a large deep frying pan with a lid.
I’m sure everyone thinks their mom makes the best mashed potatoes ever, but mine really does ;). My kids call these “Mummu Mashed Potatoes” and they are a classic for the holiday table. They also count as major comfort food at my house. Continue reading Mummu Mashed Potatoes
It’s cranberry season, and you can’t beat buttermilk for adding that little extra something to any muffin recipe. This recipe for Cranberry Buttermilk Muffins is a variation on the recipe for Blueberry Buttermilk Muffins in Tom Douglas’ The Dahlia Bakery Cookbook: Sweetness in Seattle.