All Entries in the "Baking" Category
Oatmeal Dates Squares
For dessert, Colleen prepared a Oatmeal Dates Squares for the South Arm Seniors Kitchen.
Celia was so happy because she loves Oatmeal Dates Squares. She always asks her friend to make her some when she craves for it. Now, she can make it herself.
Dates are the fruit of the date palm and are high in potassium, magnesium, folate, as well as containing many other nutrients. They also have dietary fiber and are sometimes used to prevent constipation. They have very high sugar content and should only be eaten in small quantities.
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 1/2 cups rolled oats or quick cooking oats
- 1/2 to 3/4 cup brown sugar
- 1 cup butter, at room temperature
- 2 1/2 cups chopped pitted dates
- 1 1/2 cups boiling water
Source: via Colleen
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Cinnamon Pecan Muffins
For desert, Colleen prepared a basic muffin recipe for the South Arm Seniors Kitchen.
The Cinnamon Pecan Muffin is a relatively basic recipe. You can substitute milk with soy milk, apple sauce or orange juice. You can substitute the nuts with dried fruits. You might want to alter the cinnamon with other spice like nutmeg when you make substitution of the ingredients as some of the substitutions may not go well with cinnamon.
One of the participant commented that the muffin will be great to dunk in coffee or tea. This muffin has a crispy crust which most of the participants liked.
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Apple Cake
Minoo served an Apple Cake as dessert for the South Arm Community Kitchen.
You can substitute carrot for the apple in this recipe. Zucchini also works well with this recipe and you can substitute the walnuts with chocolate chips for the zucchini cake.
Ingredients
- 3/4 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup brown sugar, lightly packed
- 2 teaspoons vanilla
- 2 cups grated apples
- 1/2 cup chopped walnuts
Source: this recipe is adapted from Shefali Raja’s recipe from Simply Great Food; Dietitians of Canada, 2007 Robert Rose Inc.
Yield: 20 servings
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Oat and Fruit Breakfast Cookies
For desert, Colleen prepared a breakfast cookies recipe. Well, there is no Mexican flavours in this recipe.
The Oat and Fruit Breakfast Cookies are high in fiber just like the Jicama Salad and Black Bean Soup with Citrus Fruit. It is soft and chewy. This is a wholesome cookie that can occasionally take the place of a real breakfast.
Ingredients
- 2/3 cup whole wheat flour
- 1/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (ignore if you use salted butter)
- 1/4 teaspoon ground cinnamon
- 2/3 cup packed brown sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 cup grated peeled apples
- 2 1/3 cups rolled oats or quick cooking oats
- 1/3 cup dried cranberries, chopped
- 1/3 cup currants
Currants, also known as Zante currants come from Black Corinth grapes (sometimes called Champagne grapes). Like raisins, they have a significant amount of fiber, iron and potassium.
Source: via Colleen
Yield 16 large cookies
P/S: the kitchen doubled the recipe
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No Bake Cookies
The second dessert prepared by Michelle in the South Arm Seniors Kitchen is a No Bake Cookie.
These No Bake Cookies freeze well. It is a healthy snack for your kids’ lunch box. You can substitute the peanut butter with sunflower seed butter if your kids’ school is a peanut free zone which most schools are.
Ingredients
- 1/2 cup unsalted butter
- 1 cup granulated sugar or cane sugar
- 1/4 cup milk
- 1/3 cup pure cocoa powder
- 2 teaspoons vanilla
- 1/2 cup peanut butter
- 3 cups quick oats
- 1/2 cup chopped dried apricots, optional
- 1/4 cup flaxmeal
- 1/4 cup wheat germ
Source: via Michelle
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Black Bottom Banana Cake Squares
Michelle shared a banana cake recipe for dessert at the South Arm Seniors Kitchen. In fact, we had two desserts for this kitchen. We enjoyed the double desserts from Michelle’s cravings for sweets during her last leg of pregnancies. The recipe is inspired by Stella’s contributions of frozen bananas from her freezer.
Michelle told us that the best way to freeze unused ripen banana is as it is. Do not store them in ziplock bag or they’ll become soggy.
This Black Bottom Banana Cake Squares are very moist. The cocoa adds the chocolate flavour without adding extra sweetness.
Ingredients
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 6 bananas, mashed
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/3 cup cocoa powder
Source: Hospitalilty: Cooking the Doukhobor Way
P/S: You can halve the recipe easily and bake in a 8″x8″ square pan
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Cheddar Chive Scones
Instead of crusty bread, Michelle served the Creamy Kale and Vegetable Soup with Cheddar Chive Scones. It is just a perfect marriage, creamy soup with cheese scone.
This is a scone recipe that does not have tons of butter. The fat comes from the cheese and heavy cream.
Ingredients
- 3 cups all-purpose flour (or 1 1/2 cups unbleached plus 1 1/2 cups whole wheat flour)
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/2 cup finely chopped fresh chives
- 1 1/2 cups grated medium to sharp cheese
- 2 cups heavy cream, plus more for brushing
Source: epicurious.com
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Amaretti Cookies
For dessert, Minoo prepared an Italian cookie called Amaretti Cookie at the South Arm Community Kitchen.
The Amaretti Cookie is chewy and has a strong flavour of almond. Minoo told us this cookie bakes better in a convection oven with even heat circulation.
Ingredients
- 2 1/2 cups almond flour or 3 cups of blanched slivered almonds, finely ground up
- 1 cup granulated sugar
- 3 egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Source: this recipe is adapted from simplyrecipe
Makes about 30 cookies
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