Category: Pies and Cakes

Serves: 12 cupcakes

Source: Once Upon a Chef, Weeknight, Weekend

Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground black pepper
• 1/2 cup of butter at room temperature
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 egg
• 1/2 cup unsulphured molasses
• 1/2 cup milk

Instructions

1. Preheat oven to 350 and line 12 cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices.
3. Cream butter with granulated and brown sugar on medium until light and fluffy for about 2 minutes. Beat in the egg, and then molasses until smooth, for about 30 seconds.
4. With mixer on low speed, beat in one-third of the flour mixture followed by half of the milk. Add another third of flour mixture followed by remaining half cup of milk and then add remaining flour.Scrape down the bowl and beat again until the batter is combined. The mixture may look a bit curdled, but that is okay.
5. Spoon batter into the prepared pans, filling each cup about three-fourths full.
6. Bake for 20 to 22 minutes until the centre comes out clean. Cool in the pan for about 10 minutes and and then transfer to cool completely.
7. Ice with cream cheese frosting

Cream Cheese Frosting

• 1/4 cup soft butter
• 1 8 ounce (250 gram) block of cream cheese
• 1 cup sifted icing sugar
• 1/2 teaspoon vanilla

1. Beat butter and cream cheese until smooth. Beat in icing sugar and vanilla.

Serves: 2 crusts

Source: Alternative Flour Cookbook

Ingredients

• 2 1/2 cups whole grain spelt four
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup refined coconut oil, soft but not melted
• 1/2 cup ice water

Instructions

1. Whisk together flour, sugar and salt.
2. Cut coconut oil into flour mixture.
3. Add ice water but not the ice, 1 tablespoon at a time, using a spatula or wooden spoon to combine.
4. Once dough holds together form 2 disks.
5. Roll out dough, one disk at a time between two sheets of parchment. Transfer to pie plate.

Serves: 1 8inch square pan

Source: Kitchen Matters

Ingredients

• 1 cup of creamy, unsweetened, unsalted almond butter or sunflower seed butter
• 1/3 cup maple syrup or honey
• 1/4 cup cocoa powder
• 1/4 teaspoon sea salt
• 1 teaspoon instant coffee powder (optional)
• 1 large egg
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 1/2 cups shredded zucchini (about 2 small)
• 1 cup of dark or semi sweet chocolate chips
• 1/2 cup chopped walnuts or pecans

Instructions

1. Grease 8 inch baking pan and preheat oven to 350 degrees.
2. In a large bowl, combine almond butter, maple syrup, cocoa powder, salt, coffee powder, egg, vanilla, and baking soda until smooth.
3. Stir in zucchini, chocolate chips, and nuts.
4. Pour into prepared pan and bake until just set and a toothpick inserted into the centre comes out clean or with dry crumbs. An 8 inch pan takes about 35 minutes. Remove from oven and cool before serving.

Serves: 8

Source: http://www.outside-oslo.com/

Ingredients: 

Rhubarb Jam

• 1 pound rhubarb, sliced 1/2-inch thick (fresh or frozen (3 cups)

• 1/4 cup sugar

• 1 teaspoon vanilla extract

Crust

• 1 1/2 cups whole rolled oats

• 1 1/2 cups all-purpose flour

• 1/2 cup granulated sugar

• 1/4 cup packed brown sugar

• 1 teaspoon ground cardamom

• 3/4 teaspoon baking soda

• 2 sticks (salted) butter( I cup), softened and cut into a few piece

• 1 egg

Instructions:

1. Start by making the jam. Combine rhubarb, sugar, and vanilla extract in a medium saucepan over moderate heat. Simmer, stirring frequently, until the rhubarb releases its juices and breaks down considerably into a spreadable consistency (about 25 – 30 minutes).

2. While the jam is cooking, start working on the crust. Preheat oven to 400 degrees. Butter or spray a 10-inch cake or tart pan, ideally with a removable base.

3. Place oats in a food processor and give a few quick whirls to break them up slightly–holding the button down to the count of two a few times should do. Add flour, sugars, cardamom, and baking soda, and pulse again to mix. Add the butter and process some more, removing the lid and pushing down the butter into the rest of the dough a few times if necessary. Crack in the egg and mix just to combine.

4. Spoon about three-quarters of the dough into the prepared pan. Using your hands, press it evenly across the bottom and slightly up the sides, taking care to not let the bottom of the rim get too thick.

5. Spread the jam evenly across the crust. Use the rest of the dough as a topping, breaking it into clumps to scatter across the top.

6. Bake until the crust turns golden brown, about 25 minutes. Cool in the pan, then serve this happy marriage cake with whipped cream.

   Makes one 10-inch cake.

    

Serves: 1 9 inch pie crust

Source: Uncomplicated 

Ingredients:

• 1 1/2 cups all purpose flour
• 1/8 teaspoon salt
• 1/2 cup cold cream cheese, cubed
• 1/2 cup cold butter, cubed

Instructions:

1. Combine flour and salt in food processor. Pulse to combine.
2. Add cream cheese and butter and pulse for 30 seconds to 1 minute or until the dough starts to come together in a loose ball.
3. Shape dough into a flat disc about 1 inch thick. Wrap in plastic wrap and chill for at least 30 minutes before using.
4. To use the pastry, leave at room temperature until it is pliable enough to roll (30 minutes plus…)

***Most food processors can easily handle a double batch.

Serves: 8

Source: Food Network Canada / Alison Kent

Ingredients:

• 10 oz (300 mL) cremini or white mushrooms, coarsely chopped
• 1 can (19 oz/540 mL) chickpeas, drained and rinsed
• 3 Tbsp (45 mL) butter
• 1 stalks celery, thinly sliced
• 1 leek (white and light green parts only), thinly sliced
• 1 carrot, diced
• 1 Yukon Gold potato, peeled and coarsely grated
• 1 cup (250 mL) vegetable broth
• ½ tsp (2 mL) each ground allspice, dried thyme and salt
• ¼ tsp (1 mL) each ground cloves and pepper
• 1 ½ cups sharp cheddar cheese, shredded
• 2 eggs
• 2 frozen 9-inch (23 cm) deep-dish pie shells, thawed

Instructions:

1. In a food processor, pulse mushrooms and chickpeas until finely chopped.
2. In a sauté pan or wide saucepan, melt butter over medium-high heat; fry mushroom mixture, celery, leek and carrot, stirring often, until vegetables are softened, about 5 minutes. Stir in potato, broth, allspice, thyme, salt, cloves and pepper; cook until mixture is thickened, about 3 minutes. Transfer to a bowl; let cool for 10 minutes.
3. Stir in cheese. In a small bowl, beat eggs; stir all but 1 tbsp (15 mL) into mushroom mixture. Beat 1 tsp (5 mL) water into remaining egg to make egg wash. Spoon filling into one of the pie shells; lightly brush edge with some of the egg wash. Invert remaining pie shell over filling; remove from its foil liner. Pinch shells together; flute or use tines of a fork to press and seal edges.
4. Brush top of pie with remaining egg wash. Cut 3 steam vents in top. Bake in bottom third of 400°F (200°C) oven until deep golden, about 45 minutes. Let stand for 10 minutes; cut into wedges.

Serve warm or at room temperature with chili sauce or your favourite chutney.

Serves: 8

Source: Canadian Living

Ingredients:

• 1 cup maple syrup
• 1/4 cup flour
• 1/2 cold water
• 2 egg yolks, lightly beaten
• 2 tablespoons of butter
• 1 8-inch baked pie shell

Instructions:

1. Pour maple syrup into a small heavy saucepan. Blend flour and water together until smooth; stir into syrup. Stir in egg yolks.
2. Cook over low heat , stirring constantly until thick, about 5 minutes.
3. Add butter and stir until melted.
4. Pour in pie shell. Cool thoroughly.