Thursday, October 17, 2019

Cinnamon and Sugar Pie Fries

Ingredients:


1 Tenderflake® Frozen Deep Dish Pie Shell

1 tsp (5 mL) Cinnamon

2 tsp (10 mL) Sugar

2 tsp (10 mL) Butter, melted
Method:

Prep Time <10 min
Total Time <25 min
Skill Level Basic
Serves 4

Classification Appetizer/Snack

PREHEAT oven to 400°F (200°C). Combine cinnamon and sugar in a small bowl and set aside.

REMOVE pie shell from freezer and allow to thaw at room temperature for 10 – 15 minutes.

REMOVE pie shell from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.

CUT out strips, approximately 1/2-inch x 3-inch (1 cm x 8 cm), using a fluted pastry cutter and gently place on a parchment lined baking sheet.

BRUSH pastry with butter and sprinkle with cinnamon mixture.

BAKE in preheated oven for 12-15 minutes, or until pastry is golden.

Tips

Serve with your favourite fruit jelly or fruit purée.

If dough gets too warm while preparing, refrigerate “fries” for at least 15 minutes before baking.

Thursday, October 10, 2019

Breakfast Fruit Pancakes Recipe - Breakfast Recipes

Ingredients:


3 cup Buttermilk

2 large Eggs, beaten

1 3/4 cup All-purpose flour

3/4 cup Oatmeal, old fashioned

1 tbsp Granulated sugar

2 tsp Baking soda

1 dash Salt

3 tbsp Vegetable oil

2/3 cup Pineapple, crushed

2/3 cup Blueberries

Instructions:

The pineapple should be well drained. The blueberries may be fresh or frozen. Combine the eggs and buttermilk in a large bowl. Fold in the flour, oatmeal, sugar, baking soda and salt. Stir until just combined but the batter is not smooth. Stir in the vegetable oil, drained pineapple and blueberries. Heat the griddle. The griddle is ready when a drop of water skitters across the surface for several seconds before evaporating. Ladle on 1/2 cup of batter for each pancake. Cook until bubbles appear on the top side. Flip over and cook for 30 seconds on the second side. Remove from griddle and serve.

Wednesday, October 2, 2019

Fruitcake ~ Love it

This yummy fruitcake is packed with colourful dried fruits and nuts. Wrap it up in festive cellophane for a wonderful holiday gift!
Jeweled Fruitcake                                

Ingredients:
1 pkg (510 g) Betty Crocker* SuperMoist French Vanilla, Golden or White Cake Mix
1/2 cup (125 mL) butter or margarine, softened
3 eggs
1 1/2 cups (375 mL) dried apricot, halved
1 1/2 cups (375 mL) pitted dates, chopped
1 cup (250 mL) nuts
1/4 cup (50 mL) each, red and green candied pineapple
1/4 cup (50 mL) each, red and green maraschino cherries, drained
Light corn syrup
Easy Glaze (optional)
1 cup (250 mL) Betty Crocker* Creamy Deluxe or Whipped Vanilla or White Frosting
1/4 -1 tsp (2-5 mL) almond extract or vanilla extract





Method:
  • Heat oven to 300°F (150°C). Line one 9x5-inch (2 L) loaf pan or two 8x4-inch (1.5 L) loaf pans with parchment paper. Allow paper to hang over edges slightly for easy pan removal after baking.
  • In large bowl, combine cake mix, softened butter and eggs; beat according to package directions. Using a wooden spoon, gently fold in apricots, pitted dates, nuts, candied pineapple and cherries until fruit is evenly coated with batter.
  • Spoon batter into prepared pan(s), distributing evenly. Bake for 1 hour and 45 minutes if using 9x5-inch (2 L) or 1 hour and 15 minutes if using two 8x4-inch (1.5 L) loaf pans, or until a toothpick inserted in centre comes out clean. If necessary, cover with foil during last 30 minutes of baking to prevent excessive browning.
  • Remove fruitcake from pan (with parchment paper) to cooling rack. For a glossy top, immediately brush with corn syrup. Allow to cool completely and to become firm before cutting (about 24 hours). Wrap tightly and store in refrigerator no longer than 2 months.
  • Easy Glaze: In small glass bowl or measuring cup, stir together frosting and extract. Microwave on medium power for 30 to 45 seconds or until it is a good consistency for drizzling. Using a spoon, drizzle evenly over the cooled fruitcake(s).