Orange Olive Oil Loaf

With Chinese New Year in the corner, Michelle shared with us why tangerines and oranges are one of the auspicious symbols of Chinese New Year.

From: http://traditions.cultural-china.com/en/214T11982T14619.html

Tangerines in Chinese sounds similar to the word “luck” and orange sounds like the Chinese word for “wealth”. Through the play of words, the Chinese is associating the gift of orange and tangerine as having an abundance of happiness and prosperity.

The bright orange colour of the fruits also symbolizes “gold”, hence it has an auspicious meaning to bring in good luck and wealth.

This is a very important factor for the Chinese New Year celebration.

Hence, you will find tangerines and oranges, being displayed in houses, offices and shops as they believe it will usher in good fortune for the occupants.

IMG_2797
Michelle served the Orange Olive Oil Cake with a Honey-Orange Compote; recipe adapted from Smitten Kitchen.com.

Ingredients

  • 3 oranges (blood  orange preferred)
  • 1 cup sugar
  • 1/2 cup buttermilk or yogurt
  • 3 large eggs
  • 2/3 cup olive oil
  • 1 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

whipping cream or Greek yogurt (optional)

IMG_2741

Source: this recipe is adapted from Simtten Kitchen

Continue reading

Spiced Apple Bars

For dessert, Michelle shared a Spiced Apple Bars from the Joy of Cooking in the South Arm Older Adults Community Kitchen.

IMG_2130
Fall is the season for apples. If you can get organic apples, leave the peel on the apples as you grate them for additional fiber. You can reduce the sugar by about half but it will result in a less firm bar that is still delicious, but must be refrigerated.

Ingredients

  • 3/4 cup unsalted butter
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 2/3 cups flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 2 1/2 cups grated apples (approximately 5 apples)
  • 1 1/2 cups raisins

IMG_2099

Source: this recipe is adapted from Joy of Cooking: Cookies

Continue reading

Lemon Pudding Cakes

This Lemon Pudding Cake recipe is adapted from The Greyston Bakery Cookbook.

IMG_1927

These pillowy, Vitamin C-packed cakelets are adapted from The Greyston Bakery Cookbook. These cakes are rich without being too heavy.

Ingredients

  • 3/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 3 large eggs, separated
  • 2 tablespoons unsalted butter, at room temperature
  • 1 cup skim milk
  • 5 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon salt
  • fresh raspberries or blackberries, for serving

IMG_1898

Continue reading

“Any Fruit” Yogurt Cake

Michelle shared this easy Yogurt Cake recipe in the last kitchen of South Arm Older Adults Cooking Club.

031

This is a great recipe for summer with the abundance of fruits. You can use any berries, stone fruits like peaches, nectarines, cherries and even fall fruits like apple and pear (just dice them small).

Ingredients

  • 1 cup plain yogurt
  • 1 cup sugar
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • zest of 1 lemon
  • fruit to top cake (raspberries, blueberries, cherries, small diced apples or pears,etc)
Whipped Cream
  • 1 x 500ml container heavy cream
  • 1 to 2 tablespoons icing sugar
  • 1/2 teaspoon vanilla

005003

Source: adapted from Lunch in Paris

Continue reading

Chocolate Yogurt Snack Cakes

With Valentine’s day around the corner, Michelle shared a Chocolate Yogurt Snack Cake for dessert at the South Arm Older Adults Cooking Club.

062

These mini Chocolate Yogurt Snack Cakes is perfect for snacking. These cakes can be stored in an airtight container at room temperature for four days.

012

Michelle also made some Meringues as a Valentine’s gift to the participants. She calls it “Forgotten” Cookies because you can make these cookies the night before you want them and they turn our perfect when left in a cooling oven overnight!

Ingredients

  • 1 cup buttersweet or semisweet chocolate chips
  • 1/2 cup vegetable oil
  • 1/2 cup plain yogurt (not non-fat)
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt

004

Source: this recipe is adapted from David Lebovitz’s The Sweet Life in Paris by way of Smitten Kitchen.

Makes 12 cupcake-sized snack cakes or 24 mini cupcakes.

Continue reading

Zucchini Cake

Minoo shared a delicious Zucchini Cake in the South Arm Multicultural Community Kitchen.

079

We ate the Zucchini Cake as it is. However, to kick it up a notch, you can frost the cake with a cream cheese frosting.

Frosting:

  • 3 ounces cream cheese, softened to room temperature
  • 1/4 cup butter, room temperature
  • 1 1/2 to 2 cups of powdered sugar

Beat together the cream cheese and butter. Add the powdered sugar and beat until smooth. Frost and serve.

Minoo shared the following health benefits of zucchini to the participants of the community kitchen.

Health Benefits of Zucchini

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups white, granulated sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest
  • 2 cups (from about 3 to 4 regular sized zucchini) grated un-peeled zucchini; Place grated zucchini in a sieve and press out some of the excess liquid before measuring.
  • 1 cup chopped walnuts or pecans
  • 1/2 cup golden raisin

004

Source: South Arm Community Kitchen

Continue reading

“Any Fruit” Cake Bars

The South Arm Older Adults Cooking Club made a Pear Cake Bars for dessert. This is in line with adding more fruit in our diet idea.

Senior Kitchen 086

Michelle served the Pear Cake Bars with a scoop of frozen yogurt.

You can freeze small portions of this treat wrapped well in plastic wrap and foil.

Ingredients

  • 2 cups berries or chopped fruit (rhubarb, apples, peaches, pear, etc)
  • 1 tablespoon grated lemon or orange zest

Batter

  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 1/4 cups all purpose flour
  • 1 cup milk
  • icing sugar, if desired

Senior Kitchen 012

P/S: the pears are from Michelle’s backyard pear tree

Source: adapted from Guilt-free Sweet Treats

Continue reading

Cupcakes with Fresh Fruit Icing

Michelle prepared a recipe of Cupcakes with Fresh Fruit Icing for a lesser guilt dessert at the South Arm Cooking Club for Older Adults.

Cupcakes-with-Fresh-Fruit-Icing-16

Michelle used strawberries for the fresh fruit icing. Here are some health benefits of strawberries from Besthealthmag.ca.

  • excellent source of Vitamin C
  • good source of potassium and fiber
  • considered an immunity booster”
  • may promote eye health and help prevent cataracts
  • may also help reduce inflammation in joints
  • helps to regulate blood pressure
  • helps fight bad cholesterol
  • best health dubs strawberry ‘one of the most heart-healthy fruits you can eat’

Ingredients

  • 1 cup unsalted butter, softened, at room temperature
  • 3/4 cup, plus 2 tablespoons granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • zest of 1 lemon
  • 1/4 cup milk

Glaze

  • 1 1/2 cups berries (raspberries, strawberries or blackberries), plus extra fruit or crystallized flower petals for garnishing
  • 1 1/2 to 3 cups or more icing sugar

Cupcakes-with-Fresh-Fruit-Icing-03

source: Jamie Oliver.com

Continue reading

Easy Skillet Fruit Cake

Michelle prepared an easy Skillet Fruit Cake for dessert at the South Arm Older Adults Cooking Club.

Easy-Skillet-Fruit-Cake-10

This cake is best made in a cast iron skillet which gives it a crispy bottom. Since the South Arm kitchen does not have a cast iron skillet, we baked the cake in a regular round cake pan and muffin tins.

We made two versions of this cake, one with thinly sliced pear and another with canned peaches. The pear gives the topping a slightly crunchy texture.

The simplicity of this cake is that you can mix it by hand and have it in the oven in 5 minutes.

Ingredients

  • 1/4 cup softened, unsalted butter
  • 1/4 cup sugar
  • 1 egg
  • 1/4 cup milk
  • 1/2 teaspoon almond extract (recommended) or 1/2 teaspoon vanilla extract
  • 1 cup unbleached flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 ripe peaches, peeled and sliced (or other stoned fruit, apples or pears, thinly sliced)
  • 1 to 2 tablespoons sugar for topping

Easy-Skillet-Fruit-Cake-02

Source: mintgreenapron.blogspot.com

Continue reading

Quinoa Chocolate Cup Cakes

The last superfood featured in the South Arm Cooking Club for Seniors is Quinoa.

Benefits of quinoa includes:

  • contains essential amino acids
  • good quantities of calcium, phosphorous and iron
  • high in protein, the complete protein source, similar to meat source
  • high in fiber

Quinoa-Chocolate-Cake-17

This Quinoa Chocolate Cup Cakes is made without flour; i.e. gluten free.

This recipe makes an 8″ round cake or you can make them as cup cakes for easy portion control. We managed to get 30 cup cakes from this recipe.

Ingredients

  • 2/3 cup quinoa
  • 1 1/3 cups water
  • 2 cups milk or soy milk
  • 4 eggs
  • 1 teaspoon vanilla
  • 3/4 cup butter, melted and cooled
  • 1 1/2 cups white or cane sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Quinoa-Chocolate-Cake-2

Source: adapted from Quinoa 365 by Patricia Green and Carolyn Hemming

Continue reading