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Recipes

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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Peach, Plum and Bacon Tarts with Bacon Whipped Cream

BT Calgary | posted Friday, Sep 4th, 2015

Ingredients

Tart filling:

  • 2 peaches (halved and thinly sliced)
  • 4 small plums (halved and thinly sliced)
  • 2 tablespoons cane sugar
  • 2 tablespoons water
  • ½ teaspoon vanilla extract
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • ⅓ cup fresh basil leaves (loosely torn)

Bacon whipped cream:

  • 2 cups whipping cream
  • ¼ teaspoon vanilla extract
  • ¼ cup finely chopped cooked bacon (as crispy as possible!)
  • 12 small pre-baked tart shells

Directions:

Tart filling:

  1. Place the first 5 ingredients in a large pan or pot on medium-high heat and cook until fruit is very tender, about 10-12 minutes.
  2. Combine cornstarch and water and add to pot and allow to cook for 1 more minute to help thicken the fruits’ cooking liquid.
  3. Remove from heat, add torn basil leaves and allow to cool to room temperature. Set aside until ready to assemble tarts.
  4. Bacon whipped cream: Combine whipping cream and vanilla and whip until cream reaches stiff peaks. Right before assembling tarts, fold in crispy bacon bits.

 

Assembly:

Place a generous spoonful of fruit mixture into each tart shell, top with a dollop of bacon whipped cream and garnish with a basil leaf.

 

Serves 5-6

Total cook time…20 minutes

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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: 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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Double Chocolate Thumbprint Dough

BT Calgary | posted Tuesday, Nov 25th, 2014

 

cookies

Double Chocolate Thumbprint Dough

 Ingredients:

  • Butter – 1 cup
  • Sugar – 1/3 cup
  • Flour – 1 ½ cups
  • Cocoa – ¼ cup
  • Vanilla Extract – 1 teaspoon

Method:

  1. Heat the oven to 300F.
  2. Place butter and sugar in a mixer and beat until light and fluffy and warm.
  3. Add the vanilla extra and mix until combined.
  4. While the butter and sugar are creaming, measure the flour and cocoa and whisk to combine.
  5. Slowly add the dry ingredients and combine until a smooth dough is formed.
  6. Scoop small tablespoon portions of dough and roll into a ball.
  7. Place cookie balls on a cookie sheet a few centimeters apart.
  8. With a round teaspoon, press down into the cookie to form a “thumbprint”.
  9. Bake for 20-22 minutes or until the bottoms are lightly golden brown.
  10. When cool, fill with milk chocolate ganache.

 

Milk chocolate Ganache

Ingredients:

  • Milk Chocolate – ¾ cup + 1 tablespoon
  • Whipping Cream – ¼ cup
  • Corn Syrup (optional) – 2 tsp

 Method:

  1. Place milk chocolate chunks in a bowl and set aside.
  2. Bring the whipping cream just to a boil.
  3. Pour the hot cream over the milk chocolate chunks. Let sit for 5 minutes.
  4. Stir with a spatula until well mixed and no lumps are visible.  Cover with plastic wrap and refrigerate until set.
  5. To use: warm up slowly and gently to a pipeable consistency.

Courtesy Crave Cupcakes

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Vanilla Thumbprint Dough

BT Calgary | posted Tuesday, Nov 25th, 2014

cookies

Vanilla Thumbprint Dough

Ingredients:

  • Butter – 1 cup
  • Sugar – 3 Tablespoons
  • Flour – 2 cups
  • Vanilla Extract – 1 teaspoon

Method:

  1.   Heat the oven to 300F.
  2.   Place butter and sugar in a mixer and beat until light and fluffy and warm.
  3.   Add the vanilla extra and mix until combined.
  4.   Slowly add the 2 cups of flour and combine until a smooth dough is formed.
  5.   Scoop small tablespoon portions of dough and roll into a ball.
  6.   Place cookie balls on a cookie sheet a few centimeters apart.
  7.   With a round teaspoon, press down into the cookie to form a “thumbprint”.
  8.   Bake for 20-22 minutes or until the bottoms are lightly golden brown.
  9.   When cool, fill with milk chocolate ganache.

Milk chocolate Ganache

Ingredients:

  • Milk Chocolate – ¾ cup + 1 tablespoon
  • Whipping Cream – ¼ cup
  • Corn Syrup (optional) – 2 tsp

 Method:

  1. Place milk chocolate chunks in a bowl and set aside.
  2. Bring the whipping cream just to a boil.
  3. Pour the hot cream over the milk chocolate chunks. Let sit for 5 minutes.
  4. Stir with a spatula until well mixed and no lumps are visible.  Cover with plastic wrap and refrigerate until set.
  5. To use: warm up slowly and gently to a pipeable consistency.

Courtesy Crave Cupcakes

 

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Lobster Rangoon with Fruit Compote

BT Calgary | posted Monday, Nov 17th, 2014

Lobster Rangoon with Fruit Compote
lobster_2

Ingredients:

  • 1 live lobster (about 1 1/4 lbs.) steamed and meat removed
  • 1 cup cream cheese
  • 1 tsp kosher salt
  • 24 wonton wrappers
  • 1 cup vegetable oil
  • 1/2 cup fresh raspberries
  • 1/2 cup blueberries
  • 1 TBSP granulated sugar

 Method:

1. Chop the lobster meat into small pieces and place it in a bowl

2. Add cream cheese and salt mix well

3. On a large work surface, lay out the wonton wrappers. Spoon 1 tsp. of lobster mixture into the center of each wonton. Seal the edges of each to form a triangle.

4. In a small saucepan, add a thin layer of vegetable oil and heat over medium-high heat. Submerge three to four wontons at a time in the oil, making sure you don’t crowd the pan, and cook for 1 to 2 minutes, or until the wontons float and are crispy and golden brown. Remove them with a slotted spoon and lay them on a paper towel-lined plate to absorb any excess oil. Repeat with the remaining wontons, adding more oil to the pan as necessary.

5. In a separate small saucepan, heat the raspberries, blueberries and sugar over medium heat. Cook, stirring, for 2 to 3 minutes, until the liquid thickens. Remove from the heat immediately.

6. Place the cooked wontons on a serving plate and drizzle with the warm compote.

 

Courtesy The Great Lobster Cookbook: From Claw To Tale – By Matt Dean Pettit 

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