Posts tagged ‘vintage treasures’
Rhubarb ginger muffins
What a joy it is to have time to cook again! I’ve been inspired seeing spring season rhubarb in other people’s gardens lately. I don’t think it’s ever something I’ll grow in a container, but managed to find some fresh, organic, BC-grown stalks at the Whole Foods Market we’ve adopted as a our new grocery store. I chopped it up, added some sugar and then set about adapting my coffee cake recipe to create these muffins. They were delicious with a cup of coffee on the patio this morning. (more…)
Shortbread cookies
Shortbread cookies are a favourite in my family, and I think for everyone’s family. It’s especially true at this time of year as we celebrate the holiday season by making and indulging in all manner of yummy treats.
The recipe I use is my grandmothers’, as is the pretty china plate you see in the photo above. It’s as simple as recipes get. I’ve changed it slightly to fit with my tastes using all organic ingredients and substituting whole wheat pastry flour for the normal all-purpose flour. All-purpose gluten-free flour can also be substituted here. These are delicious with a steaming cup of tea.
1 cup butter, softened
1/2 cup brown sugar
2 cups of wholewheat pastry flour
Mix together ingredients in a mixer or by hand until they form a smooth dough. Roll into 1-inch balls and flatten with a glass or cookie press. Bake for 15 minutes or until golden in a 325F oven. Makes about 24 cookies.
Stuffed acorn squash
I am slowly turning on to acorn squash. I’ve always loved the way it looks, and the sheer simplicity of it. But it’s so rich that sometimes I find myself sated after the first few bites. I decided to try making it stuffed instead of the usual baked version with maple syrup glaze. It was delicious, a snap to make and perfect for a chilly winter evening. Below is a recipe for 4 people. (more…)
Garden bouquet
Isn’t it lovely? All picked from my very own garden! I know I will spend the rest of the fall and winter dreaming of this moment of having a vase of fresh cut flowers resting on the patio table on a perfect late summer day.
Apricot and oatmeal muffins
I’ve been on a muffin kick lately, which is not uncommon. Most Saturday mornings, you’ll find me in the kitchen making a batch of muffins and a batch of scones. I love this routine. It’s a perfect ritual to start the weekend – deciding which recipe to make, measuring and mixing, and making coffee in the 15 to 20 minutes it takes for baking. I always feel like I’ve accomplished something when I pull the trays out of the oven. The short time that it takes to stir together this batch of baked goods provides us with a tasty weekend breakfast to enjoy while we’re sipping coffee, and, perhaps more importantly given our hectic work lives, enough leftovers for an on-the-go breakfast during the week. (more…)
