This is a slightly modified version of the 1896 brownie recipe in Fannie Farmers cookbook - sadly there is no chocolate…1/3 cup (75 mL) butter at room temp1/3 cup (75 mL) powdered icing sugar1/3 cup (75 mL) cooking or fancy molasses1 egg7/8 cup (240 mL) bread flour1 cup (250 mL) chopped pecansPre heat oven to 350ºF (180ºC)Mix ingredients in order, then bake 15-20 minutes in small shallow tart tins. Makes about 4. Let cool on rack before serving.You can easily sub darker molasses or Maple syrup for the fancy molasses if you wish.
This is a refreshing and easy cake with Greek strained yoghurt. Although it can be eaten warm straight from the oven, it is best eaten when it is cold.Ingredients500 ml (400g) fine semolina400 mL (400g) sugar500g Greek strained yoghurt5 eggs50g (1/2 cup) chopped almonds1 tsp (5 ml) pure vanilla extract1 Tbsp (15 mL) baking powderGrated peel from 1 lemonPinch of saltFor the syrup175 mL water300 mL sugar3 thin strips of lemon peelMethod:Preheat oven to 350ºF (180ºC)Butter a 30cm diameter and 5cm deep baking dish; sprinkle 1 tbsp of the semolina and completely coat.Beat the eggs, sugar and grated peel in a bowl. Add the vanilla and yogourt then beat until it is well mixed.In another bowl mix together the semolina, almonds, vanilla, baking powder and salt.Combine the wet & dry and mix well.Pour the mixture into the prepared baking dish and bake for 30 minutes.In the meantime prepare the syrup by boiling all the syrup ingredients for 5 minutes.When the cake has baked, cut it into portions while still in the oven dish and pour the syrup over it.The cake must be hot when you do this and the syrup still warm.
For the Brownie Layer:4 eggs1 cup (250 mL) brown sugar packed½ cup (125 mL) softened butter¾ cup (175 mL) cocoa powder½ cup (125 mL) Nutella⅓ cup (75 mL) flourNutella Cheesecake Layer:8 ounce (225g) softened cream cheese½ cup (125 mL) Nutella½ cup (125 mL) sugar2 eggsMethod:Preheat oven to 350ºF (180ºC)Cream together softened butter and brown sugar. Beat in Nutella and eggs. Add flour and cocoa until combined.In a separate bowl, beat together cream cheese, Nutella, sugar, and eggs. Scrape the brownie batter into the bottom of an 9×9 pan, and spoon the Nutella cheesecake mixture over the top of the brownie batter. Smooth the cheesecake carefully over the brownie layer with a spatula. Bake for 50-55 minutes, the centre of the brownies will be set, but a cake tester won’t come out dry. Cool completely to set up before you cut it into squares.
Vivez ou revivez les trois jours de compétition de la coupe du monde de télémark aux Contamines-Montjoie! Au programme : 2 courses de classic sprint et une descente en parallèle pour les meilleurs fendeurs mondiaux!
This is a great quick weeknight soup, that doesn’t require a long slow cook.Serves: 4 to 6 Ingredients:1lb (500 g) lean ground beef1 onion, diced1 minced clove garlic2 bay leaves1/2 tsp (2 mL) dried thyme1/2 tsp (2 mL) marjoram1/2 tsp (2 mL) salt1/4 tsp (1 mL) pepper1 pinch ground cloves3 cups (750 mL) chopped cabbage2 carrots, thinly sliced2 celery stalks, sliced4 cups (1L) sodium-reduced beef stock2 cups (500 mL) water1/4 cup (60 mL) tomato paste2 Tbsp (30 mL) Vegemite1 cup (250 mL) cooked riceMethod:In large soup pot, brown beef over medium-high heat, breaking up with back of spoon. Spoon off any excess oil.Add onion, garlic, bay leaves, thyme, marjoram, salt, pepper and cloves, stirring often, until onion is softened, about 5 minutes. Stir in cabbage, carrots and celery; cook, stirring, for 3 minutes. Add stock, water, tomato paste, and Vegemite. Bring to boil; reduce heat, cover and simmer until cabbage is tender, about 15 minutes. Stir in rice and heat through, about 2 minutes. Discard bay leaves.
This isn’t a traditional BBQ or southwest pulled pork recipe - not at all… It’s however full of fabulous flavour, and perfect for sandwiches.Makes: 8 to 10 servingsINGREDIENTS2 Tbsp (30 mL) coarse salt1 Tbsp (15 mL) ground chili powder1 tsp (5 mL) ground cinnamon4-ish Lb. (2 Kg) pork butt2 Tbsp (30 mL) vegetable oil8 medium garlic cloves2 medium chiles2 medium yellow onions600 mL stout1 Tbsp (15 mL) cider vinegarMethod:Pre-heat the oven to 300°F (180ºC). Combine salt, chili powder, and cinnamon. Coat pork butt with 1 tablespoon of the vegetable oil, then rub all sides with the spice mixture. Let sit at room temperature for 30 minutes.Heat remaining oil in a Dutch oven over medium-high heat until just starting to smoke. Add pork and brown on all sides, about 15 minutes total. Remove to a plate and discard all but 1 tablespoon of the fat in the pot.Reduce heat to medium and add garlic, chiles, and onions. Cook until softened,but not browned. Increase heat to medium high, add pork back to the pot along with the beer. Bring to a boil, cover, transfer to the oven, and cook until pork is tender and falls apart, about 3 hours.Remove the pork from the pot to a serving platter and remove any skin, fat & bones, shredding the pork with two forks.Use a strainer to separate the remaining onions & chiles from the liquid left in the pot, then mix with the shredded pork. Remove any fat from the liquid and add about a cup to the pork, add the cider vinegar and stir to combine. Serve on buns, with slaw, or in tacos...
Creamy thick and rich… great for a cool winter evening.Serves 8Ingredients:1 lb (500g) thick-sliced bacon1 onion2 ribs celery1 clove garlic2 Tbsp (30 mL) all-purpose flour3 russet potatoes1 Tbsp (15 mL) dry mustard2 tsp (10 mL) paprika3 cups (750 mL) low-sodium chicken stock1 Tbsp (15 mL) Worcestershire sauce1 tsp (5 mL) hot sauce4 cups (500g) sharp Cheddar2 cups (500 mL) 35% cream (AKA: whipping, heavy)Minced scallions for garnishMethod:Dice and cook bacon in a large pot over medium-high heat until crisp. While that's cooking dice onion, celery, & garlic.Remove bacon with a slotted spoon to a paper-towel-lined plate; set aside. Pour off all but 2 Tbsp. fat.Add onion, celery, and garlic to pot and sweat over medium heat until onion is softened, about 5 minutes. Dice the potatoes.Stir in flour and cook 1–2 minutes. Add potatoes, dry mustard, and paprika, then cook, stirring to coat potatoes, 1 minute. Stir in broth, Worcestershire, and Tabasco. Bring to a boil, and reduce heat to medium-low, partially cover and cook until potatoes are soft, 10–15 minutes. Coarsely mash potatoes, then stir in Cheddar and cream until Cheddar is melted, 2 minutes. Remove soup from heat, garnish with bacon and scallions.
Apples and cinnamon in a cookie! Couldn’t be better.Makes about 6 dozen.Ingredients:2 cups all purpose flour1 Tbsp ground cinnamon 1 tsp baking soda1/2 tsp salt1 cup softened butter1 cup packed brown sugar1 cup granulated sugar2 eggs1 tsp pure vanilla extract 2 cups quick-cooking oats1 cup chopped pecans1/2 cup chopped dried applesMethod:Preheat oven to 350°F. Cream butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well.Mix flour, cinnamon, baking soda and salt in a bowl then set aside. Gradually beat flour mixture into butter / egg on low speed until well mixed. Stir in oats, pecans and apples.Drop by rounded tablespoons onto ungreased baking sheets.Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks to cool completely.