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Cowboy-Style Baked Beans for the Calgary Stampede

BT Calgary | posted Monday, Jul 7th, 2014

BEANSServes 4-6, about 1 ½ quarts


  • 1 pound dried navy beans
  • ¼ cup unsulfured molasses
  • 1 tablespoon dijon mustard
  • ¼ cup packed dark-brown sugar
  • 1 tablespoon pimenton, smoked paprika
  • ½ cup tomato puree, whole peeled canned plum tomatoes, pureed and strained
  • 2 dried bay leaves
  • ½ large onion peeled and halved
  • 6 whole cloves
  • 10 ounces sliced bacon, cut into ½ “ pieces
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons cider vinegar


  1. Place beans in a large container and cover with 8 cups cold water. Cover container and refrigerate overnight.
  2. Drain beans in a colander and set aside. Heat oven to 300°.
  3. In a small saucepan, combine molasses, mustard, brown sugar, pimenton, tomato puree, bay leaves and 5 cups water. Bring to a boil and whisk until the sugar has dissolved. Stud the onion half with the cloves, and place in the bottom of a terra-cotta bean pot or Dutch oven.
  4. Add beans, bacon and warm molasses mixture. The liquid should cover the beans by 1/2 inch. Add more water if necessary
  5. Cover with foil and transfer to oven to bake, without stirring, until the beans are tender and the liquid has thickened, about 1 hour. Check the beans at 30 minutes, adding more hot water if necessary to keep beans slightly soupy at all times. For the then every 15 minutes until tender. When tender, uncover beans and raise heat to 450°. Cook for an additional 15-20 minutes, until broth has thickened. Remove from oven, and season with salt, pepper and cider vinegar.

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BT Calgary | posted Monday, Jun 9th, 2014

Where would we be without pancakes during the Calgary Stampede! These breakfast favourites can be served up traditional, or add Double Smoked Bacon, Instant Apple and Oats or Frozen Blueberries to mix it up!



  • Flour            375 ml
  • Sugar             30 ml
  • Baking Powder        10 ml
  • Salt            5 ml
  • Milk            250 ml
  • Eggs            2 each


  1. Measure out all the dry ingredients and add to a medium bowl.  Whisk all dry ingredients together.
  2. Measure the milk and eggs and whisk well together.
  3. Add the wet ingredients into the dry ingredients and whisk together until incorporated into a batter.
  4. Let stand for 10 minutes (allows batter to become light and fluffy).
  5. Heat pan to about 350˚F.
  6. Add butter and using an ice cream scoop add 3 scoops to pan and allow to continue cooking.
  7. Looking for golden brown edges around pancake and bubbles exposing through the top of the pancake before you flip over.
  8. Allow pancake to continue cooking until the underside of the pancake is golden brown.



Courtesy SAIT Culinary Campus
Watch the segment!

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Chocolate Candy Apples

BT Calgary | posted Monday, Jun 9th, 2014


The famous tastes of the midway are recreated in SAIT’s Culinary Campus kitchen. Be creative with your toppings for this recipe, add chopped candy bars, marshmallows, sprinkles and more!



  • Granny Smith apples
  • Chocolate
  • Chopped nuts or candy
  • Candy apples dowels
  • Parchment paper


  1. Remove wax from apples: In a deep saucepan, bring water to a boil. Using a slotted spoon, quickly dip the apple in the hot water. Remove from water and dry thoroughly.
  2. Skewer apples
  3. Melt & prepare chocolate
  4. Dip apple into chocolate
  5. While chocolate is still wet, dip the coated apple into chopped nuts or candy. Place apple onto parchment to set.
  6. Drizzle with contrasting chocolate as desired



Courtesy SAIT Culinary Campus.

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