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Recipes

Cookies & Cream Pumpkin Trifle

BT Calgary | posted Monday, Oct 2nd, 2017


The flavor and denseness of the pumpkin, combined with the sweetness of the cookies and light texture of the whipping cream is a lovely combination which not only looks beautiful, it’s a hit with all ages. 

— Coutrtesy Teresa Toth —

pumpkin dessert

Ingredients:

  • 2 cans pumpkin pie filling
  • 4 cups chocolate cookies, crushed
  • 4 cups whipped cream (if using real whipping cream you can add 1/2 cup icing sugar if desired)
  • 1 tablespoon pumpkin pie spice

Directions:

  1. Using 4 individual glasses, layer the ingredients as follows: 1/2 cup pumpkin, 1/2 cup cookies, 1/2 cup whipped cream.
  2. Repeat and finish with a sprinkling of pumpkin pie spice. If using a large trifle bowl, increase the amount in each layer to 2 cups or more as needed.

— Enjoy! —

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Mushroom Chestnut Stuffing

BT Calgary | posted Monday, Oct 5th, 2015

Stuffing recipe

Mushroom Chestnut Stuffing courtesy SAIT Culinary Campus

INGREDIENTS:

  • 10 Cups White Bread, dice 1″
  • 8 Tbsp Butter
  • 2 Medium Onion, diced, small
  • 3 Cups Mushrooms
  • ½ Cup Sugar
  • 2 Cups Chestnuts
  • 4 Ribs Celery, diced small
  • 4 cloves Garlic, minced
  • ½ Tsp Cumin
  • ¼ Cup Sage
  • 2     Eggs, whisked
  • 2 Cups Chicken Stock
  • 1 Tsp Celery Salt
  • ½ Tsp White Pepper

PREP:

  1. Preheat the oven to 250°F. Slowly bake bread until slightly dried.
  2. In a sauce pan, melt butter, add sugar and allow to caramelize, add chestnuts, coat with sugar, place on tray with parchment and allow to cool.
  3. In a sauce pot, sweat onion in the ½ the butter until onions begin to caramelize. Add garlic, cook until soft.
  4. Add mushrooms, cook until tender.
  5. Add celery, cumin, celery salt and pepper, cook for 5 minutes, add sage and allow to cool.
  6. In a separate sauce pot, bring chicken stock to a simmer, cool slightly.
  7. In a large bowl, fold together the toasted bread cubes with the cooked mushroom mixture and chestnuts, then stir in the broth and then the eggs.
  8. Spread in a lightly greased 3-quart baking dish and drizzle with the additional 2 tablespoons melted butter.
  9. Heat the oven to 375°F, bake covered with aluminum foil for 25 minutes. Remove foil and bake for 15 more minutes or until top is lightly browned.

 

Enjoy!

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Apple Cranberry Chutney

BT Calgary | posted Monday, Oct 5th, 2015

INGREDIENTS:

  • 500g Granny Smith Apples
  • 500 g Cranberries
  • 125 g Red Onion, diced small
  • 125 ml Orange Juice
  • 125 ml Cider Vinegar
  • 500 g Sugar
  • 2 Cinnamon Stick
  • 4 Tbsp Ginger, Grated
  • 125 g Dried Cranberries

PREP:

  1. Put all ingredients in pot, bring to a simmer.
  2. Cook until cranberries “pop” and when liquid has reduced to a syrup.
  3. Transfer into jars and allow to cool.

Enjoy!

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