Raisin Scones

The second baked goods which Minoo prepared at the Gilmore Park Church Community Kitchen is Raisin Scones.

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The Raisin Scones are a hit with my boys as they are buttery. I made this with grated Cheddar or Parmesan cheese at home as my boys do not like raisins.

Ingredients

  • 2 cups (500ml) all-purpose flour
  • 1/4 cup and 1 tablespoon granulated sugar
  • 4 teaspoons (18ml) baking powder
  • 1/2 teaspoon (2ml) salt
  • 1/2 cup (125ml) cold unsalted butter, cubed
  • 1/4 cup (50ml) sultana raisins
  • 1 egg
  • 3/4 cup (175ml) milk

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Source: unknown via Minoo

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Zucchini and Cheddar Muffins

This is another recipe shared by Marian in the South Arm Cooking Club for Seniors. This is Marian’s way to incorporate vegetables into her daughters’ diet. Marian also has fussy eaters in her household like mine.

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These Zucchini and Cheddar Muffins are moist and cheesy. They are savoury and not sweet. You can replace the zucchinis with carrots. These savoury muffins are perfect for lunch boxes.

Ingredients

  • 2 medium size zucchinis, trim ends and grate coarsely
  • 125 gram cheddar, grated
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoons ground black pepper
  • 2 medium eggs
  • 3/4 cup soy milk
  • 1/4 cup unsalted butter, melted

Please note that the baking soda should not be in the photo above.

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Source: Marian

Yield 12 muffins.

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Carrot Orange Loaf

For dessert, Marian prepared a Carrot Orange Loaf for the South Arm Cooking Club for Seniors.

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The Carrot Orange Loaf is moist and perfumed with orange and cinnamon. A great ending for a meal. They are great for breakfast or snack and made a great lunch box treat.

Ingredients

  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1 large egg
  • 1 cup finely shredded carrot
  • 1 teaspoon finely grated orange zest
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon table salt

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Source: unknown via Marian

Yield 1 loaf

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Basil Cornmeal Muffins

For dessert, Jorge prepared another item made with cornmeal. This time, it’s a sweet cornmeal muffins.

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Jorge kicked it up a notch by adding basil to it. Jorge served the Basil Cornmeal Muffins with Strawberry Rhubarb Sauce which I will post next.

Ingredients

  • 1 1/4 cups fine or medium grind yellow cornmeal
  • 1 1/4 cups all purpose flour
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 7 basil leaves, chopped
  • 2 cups corn kernels
  • 1/4 cup oil
  • 2 eggs, beaten
  • 1 1/2 cups buttermilk
  • 3 tablespoons of Parmesan cheese for sprinkling (optional)

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Source: Jorge Viduenez

Prep time: 20 minutes;  Bake time: 25 minutes;  Serves 12

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Jalapeno Chili Corn Bread

Jorge served the Chicken Ratatouille with Jalapeno Chili Corn Bread.  Corn bread is native to the New World and was discovered by the Europeans during the European exploration of North America.

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This Jalapeno Chili Corn Bread is not as spicy as it should be because Jorge toned down the heat by using less jalapeno due to not many of the seniors can tolerate the heat.

Ingredients

  • 1 cup of coarse corn meal (also packed as polenta)
  • 2 cups buttermilk
  • 1 3/4 cups of unbleached all purpose flour
  • 1 1/2 tablespoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 cup of granulated sugar
  • 1/4 cup of firmly packed brown sugar
  • 3 large eggs
  • 2 tablespoons honey
  • 2 tablespoons unsalted butter, melted
  • 2 1/2 cups fresh or frozen corn kernels
  • 2 jalapeno chili
  • 2 tablespoons vegetable oil

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Source: Jorge Viduenez

Prep time:  30 minutes;  Bake time: 30 minutes;  Serves 12

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Pear Dates Almond Butter Muffins

For dessert, Minoo shared a Pear, Dates and Almond Butter Muffin recipe in the South Arm Community Kitchen. Pears are high in fiber and contain a good amount of vitamin C as well.

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These Pear, Dates and Almond Butter Muffins make a tasty and nutritious breakfast to go. They are moist and not doughy.

Ingredients

  • 1 cup pitted dates
  • 2 ripe Bosc pears, peel, core and cut pears into small pieces
  • 1 1/4 cups whole wheat flour
  • 1 cup unsweetened apple sauce
  • 3/4 cup natural almond butter
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder

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Source: this recipe is adapted from Alive Magazine

Prep time: 30 mins;  Cook time: 35 mins;  Yields 12

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Honey Cornbread

What is better than cornbread to serve with chili? Carol and Helmut made some Honey Cornbread to be served with the Turkey Corn Chili in the South Arm Cooking Club for Seniors.

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The Honey Cornbread is a bit dry-ish on its own. But it makes a perfect companion with the Turkey Corn Chili to soak up the sauce.

Ingredients

  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/3 cup honey
  • 1 large egg
  • 1/3 cup vegetable oil
  • additional vegetable oil to grease pan

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Source: Charlene Dy

Prep time: 15 minutes;  Bake time: 25 minutes;  Serves 12

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Cranberry Nut Loaf

Stella shared this lovely Cranberry Nut Loaf with the members of the South Arm Cooking Club for seniors. She was given a cook book by one of the members of the South Arm seniors titled “A World Community Cookbook’, Simply in Season. This recipe from extracted from this cookbook.
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Stella insisted that everyone must try her cake because it is very rare for her to bake. Of course, we will never resist such a healthy cake loaded with flax seeds, cranberries and nuts.

Ingredients

Dry:

  • 1 cup (250ml) whole wheat flour
  • 1 cup (250ml) all-purpose flour
  • 1/3 cup (75ml) flax seed meal
  • 1 1//2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet:

  • 3/4 cup (175ml) sugar
  • 3/4 cup (175ml) orange juice
  • 1/4 cup (60ml) oil
  • 2 tablespoons grated orange zest
  • 1 teaspoon vanilla

Additions:

  • 1 1/2 cups (375ml) sweetened dried cranberries (coarsely chopped)
  • 1/2 cup (125ml) walnuts or pecans (chopped)

This recipe yields 1 loaf.

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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.

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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

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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.

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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.

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