Skillet-roasted Maple Cinnamon Pecans
Ingredients
2 tablespoons coconut sugar, maple sugar or brown sugar
½ teaspoon cinnamon
2 tablespoons maple syrup
½ teaspoon salt (optional)
2 teaspoons coconut oil
2 cups unsalted raw pecans
Method
Line a baking sheet with parchment paper or greased aluminum foil. Set aside.
In a small bowl, whisk together the sugar, cinnamon and maple syrup.
In a large non-stick skillet over medium-low heat, add coconut oil and the coconut sugar mixture. Stir until melted and smooth.
Add the pecans and increase the heat to medium. Stir until the pecans are thoroughly coated. Switch to stirring occasionally, allowing the pecans to soak in the sugar mixture. Watch the pecans closely. Stir until the sugar mixture is almost completely soaked up and the pecans are sticky like taffy. This will take 3-5 minutes.
Pour the pecans onto the prepared baking sheet, creating an even, spread-out layer. Set the baking sheet on a cooling rack. Allow to cool for one hour. Break apart into desired size. Enjoy!
Brenda Larocque
Oriental Coleslaw
Ingredients (base)
1 head of cabbage, shredded
3 green onions, sliced
¼ cup oil of your choice
2 packages ramen-style noodles
¾ cup sunflower seeds
¾ cup slivered almonds
Method (base)
Combine cabbage and onions in large bowl.
Break up noodles in the package into very small pieces and brown them with sunflower seeds and almonds il the oil. Set aside. Do not combine with cabbage until serving time.
Ingredients (dressing)
¾ cup oil
¾ cup white vinegar
⅓ cup white sugar
3 tablespoons soy sauce
Method (assembly)
Shake together dressing ingredients.
At serving time combine the cabbage and the noodle mixtures. Add only enough dressing to moisten thoroughly. Remainder can be kept in fridge.
I have added kale to the mix, different types of cabbages, sesame seeds, pumpkin seeds. I have also used sesame oil to brown the noodle mixture.
Sabrina Montcalm
Amaretti Cookies (Italian almond cookies)
Ingredients
2 cups almond flour
1 cup granulated sugar
2 large egg whites at room temperature
1 teaspoon almond extract
1 tablespoon amaretto
¼ cup powdered sugar
Pinch salt
Method
Preheat oven to 300 F. Line a baking sheet with parchment paper.
In a large bowl, combine almond flour, granulated sugar, and the pinch of salt.
In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites almond extract, and amaretto into the almond flour mixture until a soft dough forms.
Form into balls with a scoop or a teaspoon. Roll in powdered sugar and flatten slightly.
Bake 25-30 minutes, or until lightly golden – the cookies should be firm but soft on the outside.
Allow the cookies to cool on the cookie sheet for a few minutes before transferring to a cooling rack.
Lyanne Sabetta
Oreo Balls – Oreo Truffles
Makes 36 truffles, ready in 30 minutes.
Ingredients
Oreos (original, not Double Stuf), plus 3 more, crushed, for topping if desired
One (8 oz) package cream cheese, softened
16 oz vanilla or chocolate candy melts, or melted white chocolate, milk chocolate or dark chocolate
(See notes for peppermint variation)
Method
Line an 18 by 13-inch baking sheet with wax paper or parchment paper.
Place 36 Oreos in a food processor (entire cookie, don’t remove cream filling) and pulse to fine crumbs.*
Add cream cheese and pulse in bursts until well combined**.
Scoop mixture out about 1 Tbsp at a time and form into 1 inch balls then align on prepared cookie sheet.
Place truffles in freezer for 15 minutes. Meanwhile crush remaining 3 Oreos.
Melt almond bark or chocolate according to directions on package.
Remove truffles from freezer and dip in melted chocolate and use a spoon to pour some chocolate over the top then lift and allow excess chocolate to run off.
Return to baking sheet, immediately sprinkle tops with crushed Oreos if desired, then allow chocolate to set.
Store in an airtight container in refrigerator.
Notes
Alternately if you don’t own a food processor you can place Oreos in a large resealable bag, seal bag and crush with a rolling pin until finely crushed.
**If you don’t own a mixer you can just blend mixer in a mixing bowl with a spoon.
For the peppermint version
Mix 1 ½ tsp of peppermint extract with the cream cheese in a stand mixer first, then add the Oreo crumbs and continue as directed.
Dip chocolates then immediately sprinkle tops with peppermint bits crushed candy canes or crushed starlight mints (instead of more crushed Oreos).
Marie-Eve Hurteau
(cookingclassy.com)
Gluten-free Chocolate Dreams
Ingredients
1 cup butter, softened
½ cup granulated sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1½ cups gluten-free flour blend
1 cup cocoa powder
1½ teaspoons baking soda
½ teaspoon salt
1½ cups chopped white chocolate (or a combination of chopped white, milk, and semi-sweet chocolate)
Method
Preheat the oven to 350 F. Line baking sheets with parchment paper.
Beat butter and sugars until creamy. Beat in eggs and vanilla.
Combine the flour blend, cocoa powder, and baking soda. Beat into egg mixture. Add chopped chocolate.
Roll rounded tablespoons of dough into balls. Place on the prepared baking sheet about an inch apart. Flatten slightly.
Bake for 10-12 minutes. Cookies should be soft in the centre. Let cool on the baking sheet for 1-2 minutes. Remove and cool on a wire cooling rack.
Carole Aubin
Elderflower Cordial
This cordial can be used in salads, cakes, cookies, over ice cream and in a variety of beverages, including tea – it’s unlimited!
Ingredients
2 cups water
2 cups sugar
¼ cup dried elderflower
1 lemon (unwaxed)
1½ teaspoons citric acid powder (optional)
Method
Bring the water and sugar to a boil over medium heat until the sugar dissolves, 5 to 7 minutes. Remove from the heat and let the simple syrup cool.
Wash and slice lemon and place in a sealable glass jar along with the elderflower and citric acid powder (if using). Pour in cooled simple syrup, seal, shake, and serve. Store in the refrigerator for a minimum of 24 hours (and up to 72 hours if a stronger flavour is desired).
Strain your cordial through cheesecloth into your desired container, pressing down to extract all the liquid. Store in a sealed glass container in the refrigerator for up to three months.
Lila Deschambault
(Enchanted Garden)
Maple Pecan Raisin Tarts
Ingredients
12-15 uncooked pastry shells (depends on the size)
Filling
2 eggs
1 cup brown sugar or maple sugar
½ cup maple syrup
½ cup melted butter
1 teaspoon vanilla
1 cup pecans or raisins
Method
Preheat the oven to 375 F.
Melt the butter and beat in the eggs.
Beat in all the other ingredients.
Stir in the pecans or raisins.
Fill tart shells two-thirds full.
Bake until pastry is brown and the centre of the filling is bubbling – approximately 20-22 minutes.
Brenda Larocque
Double Chocolate Coca Cola Cake
Ingredients
1 cup Coca Cola (the real thing, not diet)
½ cup oil
½ cup butter
3 tablespoons of cocoa powder
2 cups sugar
2 cups flour
½ teaspoon salt
2 eggs
½ cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
Frosting
½ cup butter
3 tablespoons cocoa powder
6 tablespoons of cream or milk
1 teaspoon vanilla extract
3¾ cups icing sugar
Method
Preheat oven to 350 F. In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling cola mixture over the flour mixture and beat well.
Add the eggs, buttermilk, soda, and vanilla and beat well.
Pour the mixture into a greased and floured 9”x13” baking pan and bake for 20 to 25 minutes. Remove from pan and cool for about 10 minutes before frosting.
Johanne Hurteau
Shortbread cookies
Ingredients
1 cup unsalted butter, softened
½ cup granulated sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup chopped candied fruit mix (such as red and green cherries, pineapple, etc.)
Method
Preheat your oven to 325 F and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the salt and vanilla extract, and mix until combined.
Gradually add the all-purpose flour to the mixture, blending until a soft dough forms.
Gently fold in the chopped candied fruit until it is evenly distributed through the dough.
Roll the dough into one-inch balls and place them on the prepared baking sheet, leaving about two inches between each cookie.
Gently press each ball down with your palm to flatten slightly. Bake the cookies for 15-18 minutes,or until the edges are lightly golden. Be careful not to overbake, as shortbread cookies should remain soft and tender.
Transfer the cookies to a wire rack and alow them to cool.
Note: The candied fruit mix can be replaced by chopped Toblerone, or chopped pecans – use your imagination!
Tina Michaud