4 Ingredients Banana and Peanut Cookies

The South Arm Community Kitchen made a very simple cookie with just 4 ingredients.

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You can substitute the dried papaya with dried pineapple, raisin or any dried fruit or even chocolate chips.

Ingredients

  • 2 large or 3 small over ripe bananas
  • 2 to 3 tablespoons peanut butter (depends on how ripe the bananas are)
  • 1 cup quick oats
  • 1/2 cup dried fruit or chocolate chips

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Source: South Arm Community Kitchen

Yield: 18 to 20 cookies.

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Easy Morning Glory Muffins

The South Arm Multicultural Community Kitchen made some easy and tasty muffins that are a glorious way to start any day.

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These Easy Morning Glory Muffins combine the great taste and chewy texture of carrots with the wonderful flavours of apple, raisins, coconut, walnuts and cinnamon.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup white sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups shredded carrots
  • 1 apple – peeled, cored and shredded
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 1/2 cup unsweetened flaked coconut
  • 3 eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract

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This recipe yields 12 very large muffins. These muffins freeze well.

Source: South Arm Community Kitchen

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Simple Scones

This is a recipe from the South Arm Community Kitchen which I missed. I was away on vacation.

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It is a recipe for Simple Scones. Photo credit to Hong Cui.

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup sugar + 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • 1/2 cup raisins (or dried currants)
  • 1/2 cup sour cream
  • 1 large egg

Instructions

  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees Celsius.
  2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter (mixture should resemble coarse meal), then stir in raisins.
  3. In a small bowl, whisk sour cream and egg until smooth.
  4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together).
  5. Place on a lightly floured surface and pat into a 7 to 8 inch circle about 3/4 inch thick. Sprinkle with remaining 1 teaspoon sugar. Use a sharp knife to cut into 8 triangles (we cut into small round dough); place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Source: South Arm Community Kitchen

In the same kitchen, the South Arm Community Kitchen also made a Might Grain Salad and Edamame Dip which I had blogged before.

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Mighty Grain Salad

Edamame Dip

Edamame Dip

Cranberry Rum Cake

Agnes demonstrated a second cake recipe after the snack break.

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The second cake is a Cranberry Rum Cake.

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The Cranberry Rum Cake was also light and fluffy and the rum flavour was quite pronounced.

Ingredients

  • 140 grams rum soaked cranberry
  • — > make this by blanching 120 gram dried cranberries in boiling water and drain
  • — > soak the blanched cranberries in 120ml rum overnight
  • — > measure 140g out of the rum soaked cranberries
  • 4 egg yolks
  • 50 grams granulated sugar
  • 50 ml vegetable oil
  • 85 ml warm milk
  • 40 ml honey
  • 85 grams cake flour (or 68 grams all-purpose flour + 17 grams cornstarch)
  • 2 teaspoons baking powder
  • 5 egg whites
  • 50 grams granulated sugar
  • 1/2 teaspoon lemon juice (we omitted this)
  • powder sugar for dusting

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Agnes prepared the rum soaked cranberries ahead of time as it requires to be soaked overnight.

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Sesame Chiffon Cake

The praise dance group from RCEFC had a cake demo session during the spring break.

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Agnes is kindly enough to open her house for the cake demo. She brought the above Sesame Chiffon Cake to one of the praise dance for sharing for the after dance snack break. It was a great hit and everyone was asking her how to make it. So, she decided to do a demo during the spring break.

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The Sesame Chiffon Cake was light and fluffy and the sesame flavour came through.

Ingredients

Egg White

  • 6 egg whites
  • 60 grams granulated sugar
  • 1 teaspoon cream of tartar

Egg Yolk

  • 5 egg yolks
  • 30 grams granulated sugar
  • 64 grams all purpose flour + 16 grams cornstarch or 80 grams cake flour
  • a pinch of salt
  • 1 teaspoon baking powder
  • 25 grams ground black sesame
  • 50 grams vegetable oil
  • 80 ml milk

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Source: this recipe is adapted from http://www.christinesrecipes.com

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Greek Yogurt Cake

The South Arm Multicultural Community Kitchen ended the Greek theme meal with a Greek Yogurt Cake.

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The Greek Yogurt Cake is moist and a great dessert to end a meal.

Ingredients

  • 1 cup any flavour yogurt
  • 3 eggs
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 1 1/2 cups flour
  • 1 tablespoon baking powder
  • powdered sugar for dusting

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Source: this recipe is adapted from AnItalian in my Kitchen

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Indian Naan Bread

We made Indian Naan Bread to serve with the Butter Cashew Chicken at the South Arm Community Kitchen.

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Our naan did not rise as much because we do not have enough time for the bread to proof in the session.

Ingredients

  • 1 teaspoon active dry yeast (not instant active dry yeast or rapid rise yeast)
  • 3 teaspoons sugar, divided
  • 2 cups all-purpose flour, spooned into measuring cup and leveled off with a knife, plus more for rolling
  • 1 teaspoon salt
  • heaping 1/2 teaspoon anise seeds (we used cumin seeds), optional
  • 3 tablespoons plain yogurt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons melted salted butter or extra virgin olive oil for brushing on finished naans

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Source: South Arm Community Kitchen

Serves 6 naans

Fs

Minoo shared the above food safe tips at the kitchen.

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Beer Bread

The South Arm Community Kitchen made a Beer Bread to go with the Green Peas Soup.

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This Beer Bread is adapted from http://mintgreenapron.blogspot.com.

Ingredients

  • 3 cups all-purpose flour (up to 1/2 can be substituted with whole wheat or spelt)
  • 4 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon fennel seeds
  • 2 tablespoons ground flax seeds
  • 4 tablespoons melted butter, divided
  • 1 can beer
  • optional customizations: grated cheese, ground pepper, chopped chives or chopped dried fruit

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Source: mintgreenapron.blogspot.com

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Lemon Pudding Cake

The South Arm Multicultural Community Kitchen made a Lemon Pudding Cake for dessert.

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The Lemon Pudding Cake was soft and moist. The lemon flavour was lovely.

Ingredients

  • 2 large lemons
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup sugar, plus 2 tablespoons sugar
  • 1/4 cup sugar
  • 3 large eggs, separated
  • 1 1/3 cups milk

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Source: South Arm Community Kitchen

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