Lemon Currant Scones

I love scones. Crispy on the outside, flaky inside. There is a trick to making a good scone I think. Not too much handling of the dough. Like a pie crust. I am not an expert but I like to make them & keep them in the freezer. When I want to eat one, I just pop it in the microwave briefly so it is just defrosted & not over-done.

Continue reading “Lemon Currant Scones”

Pumpkin Walnut Cake **the walnuts are optional

I cut the recipe for this pumpkin cake out of a magazine in 2002. I love this cake so much that I have the paper in a clear plastic sleeve so that it doesn’t get ruined!  It is perfect for pumpkin lovers & even if you don’t love pumpkin, you might find that you like this cake. …The pumpkin flavour is so subtle.  Continue reading “Pumpkin Walnut Cake **the walnuts are optional”

Irish Soda Bread

This Irish Soda Bread is delicious! Don’t let the “bread” scare you off! It is a no-yeast sweet bread! 

This is from a post I did in 2017

I have never made Irish Soda Bread before & that has been a mistake! It is so good! I ate it warm from the oven with butter, that melted into it…& today I am eating it toasted with peanut butter!

The recipe I chose to make was from kingarthurflour.com  

This is not a yeasted bread. It is dense & hearty. Nicely sweetened from the currants that are studded throughout this bread. I am going to cut it up, put it in the freezer so that I have it for a while!  I didn’t have all of  the ingredients exactly as the recipe called for so I used what I had in the house. The recipe calls for buttermilk but I never have that so made my own.

I used my food processor to mix this up but you can uses a stand mixer or mix by hand if you want! 

As usual, I will put the link to the original recipe here.

http://www.kingarthurflour.com/recipes/irish-soda-bread-recipe

Here is how I made this

Irish Soda Bread  (adapted from kingarthurflour.com)

Ingredients 

2 1/2 cups whole wheat flour

1 1/4 cup bread flour

3 tbsp sugar

1 tsp baking soda

3/4 tsp salt

1/4 cup cold butter, cut into pieces

2/3 cup currants

1 1/3 cup buttermilk *** I put regular milk into a measuring cup, just short of 1 1/3 cups, then I added 1 1/4 tsp of vinegar, gave it a stir & let it sit until needed  ***the ‘formula’ for making a substitute for buttermilk is: 1 cup milk/1 tsp vinegar or lemon juice. let stand for 5 -10 minutes 

1 large egg

 

Method

Preheat oven to 400f

Grease a 8″ or 9″ round cake pan ***I buttered the pan I used but you can spray it with non-stick spray or grease the pan  however you like! I used a light coloured cake pan

***I used my food processor to mix this together

  1. In the bowl of your food processor, put the flours, sugar, baking soda & salt. Pulse for a few seconds to mix the dry ingredients together
  2. Add the currants to the flour & pulse to distribute them throughout
  3. Put the egg into the ‘buttermilk” & whisk together so that the egg is beaten in there, or alternatively, beat the egg & add to the milk & stir
  4. With the food processor running, pour the milk/egg mixture through the feed tube & process until combined & a soft dough is formed *** do not over processes. You don’t want this dough to become a ball of dough!
  5. Take the dough out of the food processor & put onto a lightly floured surface. Knead for a bit until the dough forms into a nice flat  ball.
  6. Put into the greased cake pan & flatten to fit the pan
  7. Using a sharp knife, cut an x into the top of the dough, cutting down about 1/2 inch
  8. Bake for 45 -60 minutes…Mine was done at 45 minutes

Enjoy!

 

Chocolate & Cinnamon Kokosh Cake

When I go to Toronto, there is a dessert called Kokosh Cake that I love. I usually buy it at a place called Hermes on Bathurst Street, the address is 2885 Bathurst Street, North York. Layers of dough surrounded by a delicious chocolate filling…and sometimes I find it with a cinnamon filling which is hard to find…Since I live in Edmonton & I am pretty sure that no one make Kokosh Cake here, I have to make it myself. The recipe I decided to make is from Truffles & Trends…I made 4 small ones from one recipe…2 with 1/2 of the recipe for the chocolate filling on that page & the other one with a cinnamon filing. The recipe calls for butter, but I like to have most of my desserts non-dairy so I use Becel Vegan margarine..you can use any vegan margaine you like.. Earth Balance… whatever, or use the butter….

Continue reading “Chocolate & Cinnamon Kokosh Cake”

Pumpkin Walnut Cake **the walnuts are optional

I cut the recipe for this pumpkin cake out of a magazine in 2002. I love this cake so much that I have the paper in a clear plastic sleeve so that it doesn’t get ruined!  It is perfect for pumpkin lovers & even if you don’t love pumpkin, you might find that you like this cake. …The pumpkin flavour is so subtle.  Continue reading “Pumpkin Walnut Cake **the walnuts are optional”

Prune Plum Cake

Prune Plum Cake ,,,Fall is the time for Prune Plums. These are my favourite plums actually so even though seeing them means the end of summer, I am always happy when they are on the store shelves.

Smitten Kitchen posted this recipe, Purple Plum Torte,  The recipe that Smitten Kitchen posted was made with butter, but I wanted it to be parve, non-dairy, so I substituted the butter with oil. I loved the texture of the cake using the oil, so I am going to make it this way always!

The cake has plums on top of the batter & they sink into the cake as it bakes. This cake is made in a spring form pan but if you do not have one use an equivalent size baking pan & make sure you grease it well so that the cake will come out easily when cut.

Here is the recipe thanks to Smitten Kitchen for posting it…I changed 1 thing only so I have the recipe here with the changes I made

Ingredients

For the cake

1 cup flour

1 tsp baking powder

pinch of salt

1 cup sugar

6 tbsp oil

2 large eggs

For the topping

12 purple plums

2 tsp lemon juice

1 tsp cinnamon

1 tbsp sugar

Method

Preheat oven to 350f

Grease a 9 inch springform pan within-stick spray

You can easily mix this cake by hand, using oil instead of butter makes this easy!

  1. Whisk the flour, baking powder & salt together in a bowl
  2. In a different bowl, whisk sugar & oil together
  3. Add the eggs to the sugar/oil mixture & mix well until smooth & well combined
  4. Add the dry ingredients to the wet ones & using a spoon, mix well
  5. Cut the plums in half & remove the pit
  6. Put the cut plums cut side down on top of the batter…cover the top
  7. Sprinkle the lemon juice over the plums
  8. Mix the siccamon & the sugar together & sprinkle over the plums
  9. Bake the cake in the preheated oven for for approximatley 45 minutes..
  10. Cool the cake in the springform pan on a rack, if you have made this in a cake pan, you can let it cool for about 15 minutes the remove & finish cooling on the cooling rack.
  11. Remove the ring of the sjpringform pan to serve…
  12. When the cake was cool I dusted the top of the cake with some icing sugar…

Enjoy!

IMG_3849
I didted teh top with icing sugar
IMG_3864