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Recipes

Master Mixes from Sue Spicer

BT Calgary | posted Monday, Feb 29th, 2016

MASTER MEAT MIX

This recipe makes at least 12 cups of mix to which other ingredients are added for fast, nutritious meals. This is a very adaptable recipe, increase or decrease amounts as required by taste and number of servings needed. Divide into 2-3 cup packages to make meals for 4 servings. Freeze for up to 4 months.

  • 2 Tbsp canola oil
  • 4 lbs lean ground beef, poultry or lamb
  • 2 yellow onions, diced
  • 2 Sweet red or green peppers, diced
  • 6 stalks celery, diced
  • 6-8 cloves garlic, minced
  • 2 large peeled carrots, grated (optional)
  • 1 large zucchini, grated (optional)

Master Mix must be prepared in batches to sear meats and provide added flavour. Otherwise, the released liquid steams the ingredients resulting in tougher texture and less flavour.

  1. On medium high, heat 1Tbsp (15mL) oil in pan a large wok or skillet. Add ½ the ground meat sauté until browned on all sides. Remove, reserve and repeat using all ground meat.
  2. Do not clean skillet, this adds flavour. Add a small amount of oil to pan. Stir in 1/2 vegetables and sauté in 2 batches just until soft. In a large bowl combine meat and vegetables. Cool.
  3. Divide into desired servings. 1 Master Mix for 4 servings is approx. 2 cups, more if you have larger appetites, i.e. teenagers! Pack into freezer storage bags or containers.
  4. Label with name, date and quantity. Freezes up to 3 months.

 

FAST FOOD FRESH for FOUR! Take 2 cups Master Mix and…

  1. TOSS with pasta and your favourite prepared sauce
  2. STIR into broth with 1 drained can of corn and rice, pasta or lentils for chowders
  3. SEASON with Oriental or Curry sauce, fresh grated carrots, lettuce & sprouts
  4. COMBINE with beans, corn, chilies, tomatoes and Mexican style seasonings
  5. BAKE in a piecrust with 1 pkg. drained frozen spinach, 4 eggs beaten with milk, sprinkle with cheese, for 40 minutes in moderate oven.
  6. STUFF crepes, wraps, cannelloni, lasagna, baguettes, quesedillas, squash, baked potato

MASTER MX Baking

Use this versatile mixture in as the dry and fat portion of most cookie, muffin, scone, pancake recipes. Add the liquids and sugar asked for in the recipe with the master mix.

  • 3 cups all purpose flour
  • 2 cups whole wheat flour
  • 1/4 cup sugar
  • 1/3 cup baking POWDER
  • 1 tsp salt
  • 1 cup shortening
  1. Blend flours, sugar, baking powder and salt.
  2. With your hands work in the shortening until mixture is crumbly.
  3. Store in an airtight container in a cool place for 6 weeks, or freeze up to 3 months.

 

MASTER MIX MUFFINS

  • 2 cups Master Baking Mix
  • 1 cup milk or yogurt
  • 1-2 eggs
  • 1 cup sugar, or as directed by another recipe

 

  1. Stir until just combined with any additions such as 1 cup berries, banana pieces, choc chips. Bake in muffin cups for 20 miinutes until a knife inserted into the muffin comes out clean.
  2. Makes 12 small muffins.
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Pumpkin Brule

BT Calgary | posted Wednesday, Oct 28th, 2015

Ingredients:

  • 5 egg yolks
  • 3 eggs
  • 160 g sugar
  • 600 ml 35% cream
  • Pinch salt
  • 250 g pumpkin pure fresh or canned
  • ½ tbs cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg

Directions:

  • Mix spices and salt with the sugar set aside.
  • In a bowl mix eggs, egg yolks and  together adding in the sugar mixture using a plastic spatula.  Heat cream on stove to scalding point. But do not boil. Add and stir in pumpkin to cream.  Temper hot cream into egg mixture and stir slowly.
  • Pour into desired ramekin and place in a water bath and bake at 300f for 35-45  or until it is set. Let cool sprinkle with sugar and either use a torch to brule the sugar or use your oven set to broil.  Keep an eye on it if you use that option.

Enjoy!

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Apple Blondies with Brown Sugar Frosting

BT Calgary | posted Tuesday, Oct 27th, 2015

Makes 20 to 54 bars or squares.

Batter

Ingredients:

  • 2⁄3 cup butter, softened 150 ml
  • 2 cups packed brown sugar 500 ml
  • 2 large eggs 2
  • 1 tsp vanilla extract 5 ml
  • 2 cups all-purpose flour 500 ml
  • 2 tsp baking powder 10 ml
  • 1⁄4 tsp salt 1 ml
  • 1 cup chopped peeled apples 250 ml
  • 3⁄4 cup chopped walnuts 175 ml

Method:

  1. Preheat oven to 350°F (180°C). Grease a 13- by 9-inch (33 by 23 cm) baking pan.
  2. In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar, eggs and vanilla until thick and smooth, about 3 minutes.
  3. Combine flour, baking powder and salt. Add to butter mixture on low speed, mixing until blended.
  4. Stir in apples and nuts, mixing well.
  5. Spread evenly in prepared pan.
  6. Bake until set and golden, 25 to 30 minutes.
  7. Let cool completely in pan on a wire rack.

Brown Sugar Frosting

Ingredients:

  • Brown Sugar Frosting:
  • 1⁄2 cup butter 125 ml
  • 1 cup packed brown sugar 250 ml
  • 1⁄4 cup milk or cream 60 ml
  • 2 cups confectioners’ (icing) sugar, sifted 500 ml

Method:

  1. In a small saucepan over low heat, melt butter. Stir in brown sugar and milk.
  2. Bring mixture just to a boil then remove from heat and let cool to lukewarm.
  3. Stir in confectioners’ sugar, mixing until smooth.
  4. Spread evenly over bar.
  5. Let stand until frosting is firm enough to cut.
  6. Cut into bars or squares.

Tips: This frosting is very soft when first mixed, which makes it very nice to spread. It firms up on cooling.
Choose apples that are crisp, tart and not too moist. Granny Smith, Golden Delicious and Spartans are good choices for this recipe.

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Copycat Recipes: Two Bite Cinnamon Buns

BT Calgary | posted Wednesday, Sep 2nd, 2015

Two Bite Cinnamon Buns

Makes 2 dozen mini cinnamon buns.

Makes 2 dozen mini cinnamon buns.

INGREDIENTS:

Dough –

  • 2 cups flour
  • 1 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup milk
  • 1/4 cup canola or other mild vegetable oil

Filling –

  • 1/2 cup packed dark brown sugar
  • Cinnamon

PREP:

  1. Preheat the oven to 350°F.
  2. In a large bowl, combine flour, sugar, baking powder and salt. Add the milk and oil and stir by hand just until you have soft dough.
  3. Divide the dough in half. On a lightly floured surface, pat or roll each piece of dough into a 6×12-inch rectangle. Sprinkle each with half the brown sugar and cinnamon and starting from a long side, roll tightly jelly-roll style into a log. Cut each log into 12 inch-long pieces (try cutting it in half, then each half in half, etc.) and place each piece cut-side down in a mini muffin pan.
  4. Bake for 15-20 minutes, until golden. Invert onto a platter while still warm.

Enjoy!

 

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Copycat Recipes: Rosemary Raisin Pecan Crisps

BT Calgary | posted Wednesday, Sep 2nd, 2015

Rosemary Raisin Pecan Crisps

Makes about 8 dozen crackers.

Makes about 8 dozen crackers.

INGREDIENTS:

  • 2 cups flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups buttermilk
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1 cup raisins
  • 1/2 cup chopped pecans
  • 1/2 cup green pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 cup ground flaxseed (optional)
  • 1 Tbsp. chopped fresh rosemary

PREP:

  1. Preheat oven to 350° F.
  2. In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
  3. Pour the batter into two 8×4-inch loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
  4. The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (I like to slice and bake one loaf and pop the other in the freezer for another day.)
  5. Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once!

Enjoy!

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Copycat Recipes: Homemade Jos Louis

BT Calgary | posted Wednesday, Sep 2nd, 2015

Homemade Jos Louis

Makes 1 dozen pies or 2 dozen cookies.

Makes 1 dozen pies or 2 dozen cookies.

COOKIES:

  • 1/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 2 cups all-purpose flour
  • 1/2 cup cocoa
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1/2 cup buttermilk
  • 1/2 cup chocolate chips (optional)

FILLING:

  • 1 batch Seven Minute Frosting (below) or 1 jar Marshmallow Crème
  • Seven Minute Frosting:
    1 1/2 cups sugar
    1 Tbsp. light or golden corn syrup or honey
    1/3 cup water
    2 large egg whites
    1 tsp. vanilla, coconut, maple, mint, or other flavored extract
    1. In the top of a double boiler or in a clean stainless steel bowl set over a pot of simmering water, combine the sugar, corn syrup, water, and egg whites. Make sure the simmering water doesn’t touch the bottom of the bowl or double boiler – you only need an inch or two of water in the pot.
    2. Beat the sugar mixture with an electric mixer on high speed for about 7 minutes, until it stands in billowy peaks. Remove it from the heat and beat in the vanilla.

PREP:

  1. Preheat oven to 350°F.
  2. In a large bowl, beat the butter and sugar for a minute or so, until well combined. It will have the consistency of wet sand. Add the egg and vanilla and beat until smooth.
  3. In a medium bowl, stir together the flour, cocoa and salt. In a small bowl, stir the baking soda into half a cup of very hot water until dissolved.
  4. With the mixer on low or stirring by hand, add about a third of the dry ingredients, then half the buttermilk and half the baking soda mixture, mixing each time just until blended. Repeat with another third of the dry ingredients, the rest of the buttermilk and baking soda mixture, and then the rest of the dry ingredients, mixing each time just until combined. Stir in the chocolate chips. The batter will be quite wet, almost like cake batter. (You want them to be cakey and soft, so that the filling doesn’t squish out the end when you bite into it.)
  5. Drop large, round spoonfuls of batter (use a large scoop, if you have one) 2 inches apart on a parchment-lined baking sheet. Bake for 12–15 minutes, until the tops no longer appear wet and just spring back when lightly touched. Transfer to a wire rack to cool.
  6. When completely cool, spread the bottom of one cookie with frosting or marshmallow cream, then sandwich with a second cookie. Repeat with remaining cookies and cream. Store extras individually wrapped in plastic wrap.

Enjoy!

 

 

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Starbelly Doughnuts

BT Calgary | posted Wednesday, Jan 14th, 2015

DONUTS

 Starbelly is a gourmet-casual restaurant with a menu that focuses on using local and seasonal items. Courtesy Trevor Ross,  Starbelly

Doughnuts

Ingredients:

  • 212 gr  Milk
  • 74 gr  Sugar
  • 1/2 Vanilla Bean
  • 10 gr yeast
  • 55 gr Melted Butter
  • 518 gr All-Purpose Flour
  • 111 gr eggs
  • 9 gr Salt

Method:

  1. Mix and knead for 30 min.
  2. Save butter to add at the last 5 minutes.
  3. Roll out onto.
  4. Rest on counter 1 hour.
  5. Rest over night in fridge.
  6. Punch down once raised up.
  7. Roll to thickness desired and punch out into rounds.
  8. Use floured fingers to punch holes.
  9. Proof and fry.
  10. Toss in spiced sugar.
  11. Drizzle with caramel.

Courtesy Starbelly

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Magic Cookie Bar

BT Calgary | posted Tuesday, Nov 25th, 2014

squares

Magic Cookie Bar

Ingredients:

In a 10” square pan

Base:

  • Butter, melted – ½ cup
  • Corn flakes, crushed – 2 cups
  • Sugar  – 3 Tablespoons

Filling:

  • Chocolate Chunks – 1 cup
  • Coconut – 1 ½ cups
  • Pecans, chopped – 1 cup
  • Sweetened Condensed Milk – 14 oz

 Method:

  1. Mix base ingredients together and pat into 10” square pan
  2. Pour over each ingredient separately
    1. Chocolate
    2. Coconut
    3. Pecans
    4. Drizzle condensed milk over all
    5. Bake for 25 minutes

Courtesy Crave Cupcakes

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