All Entries in the "Quick Bread" Category
Corn Muffins
June and Keiko made Corn Muffins to go with the Hamburger Soup in the South Arm Cooking Club for Seniors. June is a pioneer volunteer for the South Arm Cooking Club for Seniors while Keiko is a new member.
This Corn Muffin has corn kernels in it which adds a little surprise and sweetness to it. You may add diced green chiles in it for the extra kick.
Ingredients
- 1 cup cornmeal
- 1 cup flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons honey or sugar
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1 cup buttermilk
- 1/4 cup vegetable oil
Optional add-ins:
- 4 green onions, finely chopped
- 1 1/2 cups corn kernels (fresh or frozen)
- 1 can diced green chiles, drained
Ham and Cheese Muffins
Minoo prepared two recipes for the first meeting of Gilmore Park Church Community Kitchen for this fall season. The first recipe is a hand held breakfast or lunch item which is perfect for families on the go. These Ham and Cheese Muffins are savory instead of the regular sweet muffins.
These Ham and Cheese Muffins taste like quiche but they are easier to make. You can even make them ahead and they can be reheated quickly. It is also a good recipe to use your leftover bread.
Ingredients
- 4 eggs
- 3/4 cup milk
- 1 tablespoon honey mustard
- 1/4 teaspoon each, salt and pepper
- 5 cups cubed whole grain bread (about 5 slices, trim off crust)
- 1 cup shredded Canadian Cheddar, Swiss or Colby cheese
- 1/2 cup diced deli ham
- 12 cherry or grape tomatoes, cut in half lengthwise or quarters if they are large.
Raisin Tea Muffins
For dessert, Minoo prepared a Raisin Tea Muffin recipe. Muffin is great for breakfast, lunch box, after school snack or tea time. It is easy to make, easy to transport and quick to bake. All you have to remember is to combine all the dry ingredients in one bowl, the wet ingredients in another bowl and combine them without over mixing. Over mixing will yield tough muffin.
This Raisin Tea Muffin has just the right sweetness and has a mild tea flavour with hint of spices. Perfect with a cup of chai tea.
Ingredients
- 1 teabag
- 1/2 cup boiling water
- 1 cup raisins
- 1/2 cup brown sugar
- 2 teaspoons lemon juice
- 1 egg, beaten
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- a pinch of cinnamon, nutneg, cardamon and cloves.
This recipe yields 6 muffins.
Peach Cobbler with Oat Scones Topping
We have Peach Cobbler as dessert in the South Arm Cooking Club for seniors. Cobbler toppings take on many forms. Some resemble sugar cookie dough while some are like pie crusts. This topping is a tender oatmeal scone, which bakes up crisp, nubbly, and slightly sweet.
A scoop of vanilla ice-cream will make this dessert perfect.
This recipe is adapted from America’s Test Kitchen and Cooking Light and it serves 6.
Ingredients
- 2 pounds peaches
- 2 1/2 teaspoons cornstarch
- 1/3 cup brown sugar
- pinch of nutmeg and cloves
- 1 teaspoon vanilla extract
Oat Scones Topping:
- 1 1/2 cups all purpose flour
- 1 1/4 cups old-fashioned oatmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted (1 stick)
- 1/3 cup milk
- 1 egg, beaten to blend
Christina and Chris made this dessert.
Oatmeal Scone
Minoo made a Oatmeal Scone in the Caring Place Community Kitchen to go with Manijeh’s Pilaf. Minoo always shares healthy recipe in the community kitchen to promote healthy eating lifestyle.
This recipe is adapted from Eat Well. This Oatmeal Scone is great for breakfast. It has a hint of cinnamon and filled the goodness of oatmeal and flax seed. You can add raisins or dried cranberries to this recipe for added sweetness.
Ingredients
- 1 3/4 (425ml) cups all-purpose flour
- 1 cup (250ml) quick cooking (not instant) rolled oats
- 2 tablespoons (25ml) granulated sugar
- 2 1/2 teaspoons (12ml) baking powder
- 1/2 teaspoon (2ml) baking soda
- 1/2 teaspoon (2ml) cinnamon powder
- 1/4 teaspoon (1ml) salt
- 1/2 cup (125ml) cold butter, cubed
- 1 cup (250ml) buttermilk
- 1 to 2 tablespoons ground flaxseed (optional)
- 1 egg
Topping:
- 1 tablespoon (15ml) buttermilk
- 1 tablespoon (15ml) coarse sugar
Grandma’s Butter Dips
June Wasnick shared this biscuit recipe in the South Arm Cooking Club for seniors. Biscuit is a great compliment with soup, so it goes well with the Tomato Soup Chowder. June made this Butter Dips with Paul’s help. This is June’s grandma recipe. This recipe serves 6 to 8 people.
These little buttery, crunchy buns are perfect with a soup or stew. It is cheesy and we love the green onion bits in it. It makes a great after school snacks and finger food for parties. We simply love this and there is no left over for the seniors to take home.
Ingredients
- 2 1/2 cups all purpose flour
- 1 tablespoon sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup grated sharp cheddar cheese
- 3 green onions, finely chopped
- 1 cup 2% milk
- 1/2 cup butter
Dairy Making 101
I was able to attend another workshop organized by Arzeena who is the outreach coordinator of the Richmond Fruit Tree Sharing Project at Garrat Wellness Centre. This time it’s a Dairy Making workshop.
The workshop was conducted by Thomas Hicks, the gentleman behind the red cooler. He briefly introduced himself and told us that he has been growing his own food in his own backyard and community farm. He became more interested in growing seeds as he can share the abundance of seeds. He also has experience working in a chicken farm where he took care of 400 chickens which he thought has distinctive personalities.
He also enjoys preserving food when they are in abundance so that he can enjoys them all year round. He likes to use local produce for preservation. He introduced us to this book by Sally Fallon.
It’s this book, Wild Fermentation where he successfully made sauerkraut. This book was available for sale at $25 during the workshop.
While doing all the introduction, he passed around 3 jars with full cream milk and asked us to give it a good shake and pass it down when our hands are tired.
In the jar, there were also a few pebbles. So, it’s quite noisy as the bottles were being vigorous shake.
After some 15 minutes of so of shaking, we ended with butter and butter milk. This can be a good project for school kids.
The butter is very soft and creamy. Dont forget to remove the pebbles in the butter.
We made some gorgeous scones using the butter and butter milk we just made. We enjoyed the scones with the butter too.
Click on Read More for the recipe of the scone.
