Easy Skillet Fruit Cake

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

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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

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Source: mintgreenapron.blogspot.com

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Decadent Brownies

I was working on this Decadent Brownies recipe at the fundraiser session at the South Arm Cooking Club for Seniors.

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This recipe surely needs some muscle power as stirring the thick batter was quite tiring. But you will be rewarded with a decadent dessert.

Ingredients

  • 1 1/4 cups unsalted butter
  • 2 1/2 cups granulated sugar
  • 1 1/2 cups best quality cocoa
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 cup flour
  • 1/2 cup chocolate chips

P/S: we substituted 1 cup chopped nuts with 1/2 cup extra chocolate chips due to concern of nut allergies for the fundraiser sale.

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Source: South Arm Cooking Club for Seniors

Makes a 9 x 13 pan

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Lemon Blueberry Muffins

These Blueberry Muffins will be sold in the fundraiser in the morning along with coffee for breakfast.

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The Blueberry Muffins were moist and bursting with lemony flavour.

Ingredients

  • 1 1/2 cups flour
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup melted butter
  • juice from 2 lemons
  • 1 cup fresh or frozen blueberries (toss with 1 tablespoon flour)
Topping:
  • grated lemon rind from 2 lemons
  • 4 tablespoons sugar

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Source: South Arm Cooking Club for Seniors

Yield: 12 medium-sized muffins

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Rula’s Pumpkin Spice Cookies

Rula, a volunteer in the South Arm Cooking Club for Seniors shared a recipe which her kids love. It’s Pumpkin Spice Cookies.

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The glaze on these Pumpkin Spice Cookies makes a sweet treat.

Here are some notes from Michelle about pumpkin flesh:

  • the bright orange colour is due to carotenoids, which fight free radicals
  • rich source of Vitamin A which is good for the immune system and eyes
  • high in Vitamin C, fiber, magnesium, potassium and zinc
  • regular pumpkin consumption may have an anti-inflammatory effect, protect from joint inflammation and arthritis

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
Glaze
  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract

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P/S: missing from the photo of the ingredients are flour and white sugar

Source: from grouprecipes.com

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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

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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

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

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Deep Dark Chocolate Yogurt Zucchuni Cake

At the Gilmore Park Church Community Kitchen, Minoo made a cake with a portion of the huge zucchini from her CSA box.

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This Deep Dark Chocolate Yogurt Zucchini Cake is moist and healthy. This will be great for kids lunch box or after school snacks. A great recipe to sneak in vegetables for fussy kids.

Minoo also shared with us the benefits of zucchini in the above excerpt. You can click on the scanned document to have a larger view.

Ingredients

  • 1/2 cup butter, at room temperature
  • 1/4 cup canola or other mild vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 1/4 cups all purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plain yogurt or sour cream
  • 2 cups grated unpeeled zucchini
  • 3/4 cup chopped walnuts
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Source: this recipe is adapted from Dinner with Julie

Serves 16

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Oatmeal Dates Squares

For dessert, Colleen prepared a Oatmeal Dates Squares for the South Arm Seniors Kitchen.

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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.

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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

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Source: via Colleen

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Cinnamon Pecan Muffins

For desert, Colleen prepared a basic muffin recipe for the South Arm Seniors Kitchen.

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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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