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Showing posts with label pretty prairie kitchen. Show all posts
Showing posts with label pretty prairie kitchen. Show all posts

Saskatoon Skillet Pie




Saskatoon Skillet Pie

1 pie crust recipe ( I use this one - make ahead)
4 cup saskatoon berries (or any berry you want!)
1/2 cup sugar
2 1/2 tbsp cornstarch
1 tbsp lemon juice

Lightly butter cast iron skillet.
Roll out pie dough to the size of your skillet, drape over and gently press into skillet leaving an inch overhang.
Gently toss berries with sugar, cornstarch, and lemon juice.
Add berry mixture to the skillet.
Fold the overhanging pie crust over the berries.

Maple Crumble

1/4 cup oatmeal
1/4 cup flour
1/2 brown sugar 
6 tbsp cold butter
2 tbsp maple syrup

Combine oatmeal, flour, and sugar. Cut in butter with fork or pastry cutter until crumbly and then stir in maple syrup.

Top pie with crumble. Bake in oven at 375F for 50-60 min.

Enjoy (with ice cream)!



In the Kitchen: Coconut Chai Rice Pudding

What do you do with rice leftovers? I can never find the perfect way to reheat it to eat it again just plain, so I always like to turn it into rice pudding. Now regular cinnamon raisin rice pudding is great, but I think this recipe with a mixture of coconut and chai spices really kicks this comfort food up a notch, into a real treat!

So next time you are looking for a way to turn that leftover rice (that has been cooked in water not broth) into something delish try out this recipe.



Coconut Chai Rice Pudding

1 - 15oz can of coconut milk
1/2 cup milk 
1/4 cup sugar 
1 cinnamon stick
4-5 cardamom pods
1 star anise (or 1 tsp allspice)
1 tsp vanilla
1 cup of leftover rice (jasmine or basmati are great)
toasted coconut for garnish

Add milk, coconut milk, sugar and spices into a saucepan. Bring to a gentle boil, while stirring occasionally. Add rice and vanilla. Then reduce heat and allow to simmer, uncovered, and continue to stir. Cool until the mixture is creamy and rice is soft, about 15 minutes. Remove spices, top with toasted coconut. 
It is great served warm or cold. 
Could be serve with chopped pineapple, bananas, or mango for a tropical feel in the summer.

Note: I found it to be really sweet so feel free to cup back the sugar to 2 tbsp as I found the cocount milk had plenty of sweetness on it's own.

Enjoy!

Naturally Dyed Easter Eggs



Today, during Greta's unusually long afternoon nap, I decided to dye Easter eggs, but realized that I didn't have any food coloring. I didn't let that stop me! I hit Google and Pinterest where I found how to dye them naturally with items I had in my fridge and cupboard! I really love this idea, think it is a great project to do with kids than just food coloring as I'm sure they will be amazed at what else we can do with our food!

I also attempted to do lace-printed eggs. They didn't turn out with a crisp white lace print but still think they look ok.

So, here is what I did.

I used the color chart here to decide on what I needed for materials to create natural dyes.

1. I boiled my eggs, I use this method (perfect eggs every time, thanks Martha!). You can use white or brown but with brown you have to check what color the will turn with which dye as it's different, here you can find what color a few of the ones on the list will turn brown eggs.


2. As I wanted to try lace-printed eggs as well, I wrapped lace trim pieces around the center of the egg. You want it to be really tight, some places suggested using a rubber band, but I just tied it, with this method won't allow for a uniform circle around the egg, so if your need for perfection is deep, than a rubber band may be better!


3.  Prepare your dyes. Most of the material require to be boiled so let it boil for 15 minutes, or longer if you don't find the color is strong enough, then stain the material and add to a jar or glass. You will want to add a tablespoon of vinegar per cup of water to help in the dyeing process. Below (left to right), I used boiled red cabbage (as I have it on had like any good German wife, lol) which turns eggs blue. To do yellow/orange I boiled a mixture of cumin & turmeric, and lastly to do green eggs I boiled spinach. I was going for pastel eggs so I let my eggs sit for 15-20 minutes to let the color develop, but if you are wanting dark vibrant eggs you will want to use jars and then store eggs in the fridge overnight to let the colors develop fully. (Note: after doing some reading, you can actually just boil the eggs in the water with the dyeing product you choose if you just a plain colored egg and not lace printed a few of mine were - saves time!)



4. Let eggs dry, if you want to add a sheen to them after they dry you can always rub them with grapeseed oil or vegetable oil, if you prefer glossy to matte eggs.


A few notes:
  • I found the spinach difficult to develop color, and I didn't add the vinegar as when I added it, the color green seemed to disappear, green eggs will definitely develop better with the overnight method
  • I had difficulty with the brown eggs, and actually found the dye rubbed off, although it lighted the brown and with the lace added a interesting look.
(lighting really does not show the green & yellow very well)

Have you dyed eggs naturally? You have any tips or tricks I could try the next time? I'm happy as I wanted pastel colors but would be interested in hearing on developing more vibrant colors for future reference!

Have a great Easter weekend, it is suppose to feel more like spring here so I am getting excited!

In the Kitchen: Grandma's Quick Cinnamon Buns

Today started out blustery here on the prairies and with that type of weather I had the sudden urge to bake - as baking seems to always bring a coziness over the house (especially if it's bread).  Lately, I've been turning to pinterest or my favorite food bloggers for recipes but today I decided to pull out some old cookbooks. The first one I pulled out was one that had been given to by my grandmother and as I began to flip through I found many scrap papers of recipes in her handwriting scattered throughout.  I instantly got a rush of memories and my heart was filled with joy thinking of the many days I spent alongside my grandma in her kitchen.  Those are some of the best memories! I love when you unexpectedly find yourself taken over by a flood of great memories and this make my need to bake stronger.

    

The recipe I settled on was Cinnamon Buns (Quick) {as it was written in her book} and I decided I'd share the recipe with you guys.


Quick Cinnamon Buns
(makes approx 18 buns)

Ingredients
1 cup milk
3/4 cup water
1/2 margarine (I used butter)
1/2 sugar
2 tsp salt
1 tbsp instant yeast
2 eggs
6 1/2 cup flour (approx)

1/2 cup better (softened)
3/4 cup brown sugar 
3 tbsp cinnamon

Directions
Combine milk, water, sugar, salt & butter (or margarine) in a pot over low heat until butter melted and milk is scalded, remove from heat  and let cool till lukewarm then mix in the yeast and eggs.  Gradually add flour stirring with a wooden spoon until a nice dough forms (add more flour as needed). Note: This could also be done in stand mixer fitted with a dough hook if so desired. Cover pot and let stand for 15 min.
Turn dough on to floured counter and roll out into an approx 18x12 rectangle. Spread with butter and top with sugar and cinnamon. Roll up and cut into 1 inch slices. Place in a greased 9x13  Let rise in a warm space for 1 hour and bake at 325 for 20-25 minutes.

(Oh, and I added pecans to the bottom of my pan)


Do you love to bake? Who do your baking memories involve? 

Stollen Scones


One of my December goals was to tackle some German baking this Christmas.  Well, stollen is a popular Christmas treat in Germany and when I asked Matt if I wanted to make something traditionally German for Christmas, this is what he suggested.  Well, I wasn't sure I wanted to tackle the actual bread - as Matt said most just buy it as it's time consuming so I decided that I would give stollen scones a try instead. They turned out great, so decided to share the recipe! 


Stollen Scones 
(adapted from here)

fruit & nut filling
1/4 c. golden raisins
1/4 c. sultanas
1/4.c dried cranberries
1 1/2 tbsp rum
1/3 c. chopped walnuts, toasted
1/3 c. sliced almonds, toasted

Mix together raisins, sultanas, cranberries and rum.  Let sit for at least 1 hr OR 1 day for best results.

dough 
1 2/3 c. all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
3 tbsp brown sugar
4 tbsp cold butter
3/4 c. marzipan, cubed
1/2 c. milk
1 egg
1/2 tsp vanilla
zest of half a lemon


Directions
  1. Preheat oven to 400F/200C. Line a baking sheet with parchment. 
  2. In a large bowl combine the all-purpose flour, baking powder, salt, cinnamon, nutmeg, and brown sugar, Mix well. Cut the cold butter into the dry ingredients until the mixture is the consistency of fine meal. Then rub cubed marzipan into mixture until it is a coarse crumb consistency.
  3. Combine about half  of the milk with the beaten egg, vanilla extract, and zest of lemon. Make a well in the centre dry ingredient mixture and pour in the liquid ingredients. Using a spatula, stir the mixture a few times. Add the soaked fruits and toasted nuts, and mix until just combined. The dough will be soft and a little sticky - if it is too dry, add the remaining milk; if it is too sticky, add a little more flour. Avoid over-mixing the dough.
4.  Divide the dough in half and shape them into small discs just over an inch in thickness. Cut each disk into 6 wedges and place onto the prepared baking sheet. Bake in the preheated oven for 13-18 minutes or until the scones are golden brown. 

5.  While scones are baking melt 2 tbsp of butter. When they are done, remove the scones from oven, and immediately baste the melted butter over them generously. Then finish by dusting thickly with icing sugar, and leave to cool completely. When you serve add an additional dusting of icing sugar if you desire. They are best eaten completely cooled. Store in an air tight container.








Have you had stollen before?







Perfect Christmas-y treat to snack on by the tree with a cup of coffee, hot chocolate or some rum and eggnog! Oh, or gluehwein!