Pumpkin Pie Coffee Cake

Pumpkin Coffee Cake

 

Pumpkin Pie Coffee Cake – Click here for PDF version

I was a little skeptical when I saw this recipe on Mary Younkin’s blog with actual pumpkin filling in the centre but I was amazed at how well it turned out. I love pumpkin pie and I love coffee cake and the two together are even better!

It is the best coffee cake I have made since I was diagnosed with Celiac Disease 5 years ago!

Prepare Cake Batter:

1/2         cup butter or margarine

3/4         cup white sugar

3             eggs

1             tsp vanilla

2             cups GF AP flour*

1             tsp xanthan gum

1             tsp baking powder

1             tsp baking soda

1/4         tsp salt

1             cup sour cream

Filling:

2             cups pumpkin puree (15 oz)

3/4         cup brown sugar, packed

1             tsp cinnamon

1/2         tsp salt

1/2         tsp mace

1/2         tsp ginger

2             eggs

1/2         cup light cream or milk, scalded

Topping:

1/3         cup butter,  melted

1             cup brown sugar, packed

2             tsp cinnamon

1             cup pecans, chopped

* I used 1 cup of my gluten-free AP flour and 1 cup GF bread

  • For the cake beat butter and sugar until light, then beat in eggs one at a time.
  • Sift or stir together flour, baking powder, baking soda and salt, then beat into with butter mixture.
  • Add sour cream and beat again until smooth.
  • Prepare filling in a separate bowl by mixing pumpkin, brown sugar, cinnamon, salt, mace, and ginger.
  • Add eggs, then scalded cream and whisk until smooth.
  • For the topping mix melted butter with brown sugar, cinnamon and pecans and set aside.
  • Pour a little more than half the batter into a greased 9 x 13 inch pan then spread pumpkin filling evenly over all. Spoon remaining batter as evenly as you can over the filling. Do not worry that there are spaces between the batter but get it as even as possible and sprinkle with the topping mixture.
  • Bake for 50 – 60 minutes at 325°F or until cake springs back when lightly touched, a tester comes out clean and cake is pulling away from the sides of the pan. Cool before serving.
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Pumpkin Pie

Pumpkin PieThis is the perfect Thanksgiving dessert and so simple yet delicious. I got this recipe from my Aunt Marj who says it was off the pumpkin can and I have just changed it slightly to use fresh or frozen pumpkin purée and dark brown sugar. Made with homemade pumpkin purée (see below) and topped with sweetened whipped cream it is ranked at the top of our family favourite list. Luckily for me the filling is naturally gluten-free!

Pumpkin Pie  Click here for PDF version

9 inch unbaked GF pie shell

1  cup dark brown sugar, packed

1  tsp cinnamon

1/2  tsp salt

1/2  tsp mace

2  eggs

1 1/2  cups pumpkin purée, fresh (below) or canned

1 cup milk, scalded

  • Mix brown sugar, cinnamon, salt and mace.
  • Stir in eggs and pumpkin purée until smooth.
  • Add scalded milk and mix until mixture is uniform.
  • Pour into unbaked pie shell and carefully move to the oven without spilling.
  • Bake at 375°F for 20 minutes then reduce temperature to 325°F and continue baking for another 45 – 55 minutes or until centre is set. You may check for doneness by inserting a skewer or knife into the centre and it should come out clean but I look for a little cracking around the outside and no jiggling in the centre which means it is well done.
  • Cool and serve with Sweetened Whipped Cream.

Pumpkin Puree

I make my own pumpkin purée and it is just that much better when it is fresh!

Pie pumpkins should have dense, dark orange flesh.

2 – 4 pie pumpkins

  • Wash, cut and remove seeds from pumpkins.
  • Place in a roasting pan with a cover and bake at 400°F until pumpkin is hot, about 1/2 hour, then reduce heat to 350°F and continue baking several hours until pumpkin is soft and pulling away from the skin. You may also cook the pumpkin in the microwave but it does not develop quite as much flavour.
  • Let pumpkin cool then scrape out of shell and put flesh through a food mill or sieve.
  • Set in a strainer lined with cheesecloth or a porous, clean cloth and let drain for 1 hour, reserving the liquid drained for soups or rice. This step is very important to give you a purée that is the right density for recipes using canned pumpkin. It may be measured in the amounts you need for pies or muffins and can be frozen to use later.
  • It will keep in the refrigerator for about a week.

 

Chicken Veggie Burgers

These chicken patties are a little more work than plain ones but they are worth every bit of extra effort because of the added flavour and nutrients.

Chicken Veggie Burger

Chicken Veggie Burgers Click here for pdf version

Sautéed Vegetables:

1 tsp olive oil

1 onion, finely chopped

2 cloves garlic, minced

2 carrots, finely chopped

1 sweet red pepper, finely chopped

1 cup mushrooms, chopped

1 tomato, seeded and chopped about 1/2 cup

Meat Mixture:

2 lbs ground chicken or turkey

1 egg

1 tsp paprika

1 tsp savory

1 tsp salt

1/2 tsp pepper

1/2 cup fresh bread crumbs or cracker crumbs

sautéed vegetable above, cooled

Cook onion in oil on medium low heat until soft then add garlic and cook a little longer.

Add carrots, cover and continue to cook on low until they are starting to soften then add

mushrooms and peppers and cook until liquid is starting to evaporate about 20 minutes.

Add tomato, paprika, savory, salt and pepper and cook a little longer then cool before

mixing with meat.

Mix ground chicken, egg, bread crumbs and cooled vegetables until uniformly  distributed.

Using a half cup measure form into patties and freeze. You may grill them without freezing

but they are a little more difficult to keep together.

Grill over medium heat until no longer pink.

Bacon Cheese Dip

 

If you are getting together with friends on the first long week-end of the season you may want to kick off the summer with this simple dip. Make it up ahead of time and heat it when you are ready to party!Bacon Cheddar Dip

Bacon Cheddar Dip

Canadian cheddar and bacon in the same appetizer is a good combo to celebrate Canada’s 150th and your family and friends will love it.

1  pkg (8 oz)  light cream cheese, softened

1/2  cup mayonnaise

1/4  tsp thyme

1/8  tsp black pepper

1  cup shredded Cheddar cheese

3  green onions, chopped or 3 Tbsp chives, reserve some for topping

8  bacon strips, cooked and crumbled

Beat cream cheese until smooth and light.

Add mayonnaise, thyme and pepper and continue beating until smooth.

Stir in cheese, green onions and crumbled bacon.

Transfer to an 8 inch pie plate or 3 cup oven proof dish and sprinkle reserved green onions or chives.

Bake at 350 degrees for about15 minutes until bubbly and starting to brown around the edges.

Serve warm with crackers and raw vegetables.

Lemony Lentil Soup

Lemony Lentil Soup

This month marks my first recipe column in the “Rural Voice” magazine.http://www.northhuron.on.ca/the-rural-voice-magazine-subscription

My goal is to present at least one new recipe along with several trusted favourites from my cookbook.

The column in the Rural Voice is general and will include recipes that still use wheat but I plan to include the gluten-free adaptations in the blog for those of us following a Celiac diet.

My first month’s selections for spring, with the fresh taste of lemon, all work well without wheat flour: lemon curd, meringues  (see recipe under Pavlova on this blog) and Lemony Lentil soup. Recipes for lemon curd and meringues are in my cookbook but the Lemony Lentil Soup is a new favourite.

I would never have considered this combination of lemon and lentils without the encouragement from my son. Try this lemony lentil soup for your health and enjoyment or just for a change at dinner!

Lemony Lentil Soup for pdf version click here

Nick and his wife raved about the soup a friend served them, which had quickly become Satomi’s favourite. My feelings were a little bit hurt that it surpassed my soups in their favour and I admit to being quite sceptical even when I did finally give it a try but it turned out a winner!  It pays to go outside our comfort zone sometimes. Adapted from the cookbook Whitewater Cooks: Pure, Simple and Real, this recipe is, indeed, simple, healthy and unbelievably delicious. With the flavour of lemon and dill it seems light and refreshing despite being packed with nutrients. It has become a staple in my soup freezer. The original recipe says it is good chunky or smooth but I definitely preferred the smooth version and enjoyed it even more the second day. Thank you Pat and Emily!

1  cup red lentils, rinsed and drained

1-2  Tbsp olive oil

1  large onion, chopped, more than 2 cups

4  cloves garlic, minced

2 ½  cups carrots, diced

1  tsp pepper

1/2  tsp red pepper sauce of choice, or to taste

1 Tbsp oregano, I have substitute 2 Tbsp pesto for the oregano and rosemary for a change

1 Tbsp rosemary, chopped

2  bay leaves

8  cups chicken or vegetable stock, homemade or low sodium

2  tsp salt or to taste

1/2  cup lemon juice

2  tsp lemon rind, finely grated

2  Tbsp fresh or frozen dill, reserve some for garnish if desired

1  cup Feta cheese, crumbled (optional – I do not bother with it)

  • Cook onion with olive oil in a large, covered pot on medium low heat until soft and translucent.
  • Add garlic, carrots, pepper, oregano, rosemary (or pesto) and bay leaves and continue cooking until carrots are tender crisp.
  • Stir in stock and drained lentils and bring to a boil.
  • Reduce heat and simmer for about 25 minutes until lentils are soft.
  • Remove bay leaves and puree soup.
  • Add lemon juice, lemon zest and dill and adjust seasonings.
  • Serve, topped with desired amount of feta and a sprinkle of fresh or frozen dill if you like

Serve 6

Tip: If you buy fresh dill for this recipe, wash, chop and freeze in a Ziploc bag what is leftover and use it as fresh dill in other recipes.

Tomato Dill Soup and Biscuits with 101.7 The One’s Julie B

Be sure to go to 1017 The One’s website to enter the contest, http://1017theone.ca/contests/2017/01/its-soup-month-julie-b-makes-soup-with-anne-mann/, to win one of my cookbooks, Anne’s Favourite’s. I had lot’s of fun making Tomato Dill soup with the “Soup Queen”, Julie B!  Thank you to Kelly Thompson for doing such a wonderful job of editing the video to give you a quick lesson on making soup and stock.

img_1296

Preparing for the video and making the soup reinforced what I already know – it is so easy to make your own soup and such a worthwhile investment of time for such a nutritious and delicious outcome.

Chicken Stock  annes-chicken-stock Click here for pdf version

Even if you are a novice I highly recommend you try making your own stock and freezing it in quantities that you will use. I never buy chicken bones because I freeze bits and pieces from day to day cooking until I have a couple of pounds which is enough to make stock. If you cook a whole chicken just throw the neck into a freezer bag for stock and of course the carcass works also if you are cutting the meat off the bones. I always keep a watch for chicken breasts with the skin and bone and buy them. I debone and skin them keeping the unused portion for soup. This makes a really rich stock since I am no pro at deboning so lots of meat is left attached! Other times I buy whole chicken wings and keep the cut off tips for stock. Some places you can even buy the backs and necks which work well. When drumsticks are on sale you can use a few of those. You can also buy a whole roasted chicken for dinner and save the carcass from that for soup… so no excuse for not trying some home made chicken stock.

Tomato Dill tomato-dill-soup Click here for pdf version

 

 

Tourtiere with Potato Pastry

The potato crust for tourtiere was one of the delightfully, successful gluten-free adaptations of my Christmas favourites. This crust adapted from Kingston’s Chez Piggy cookbook written by restaurant and bakery owners Rose Richardson and Zal Yanovsky is amazing. We used it for the tourtiere topper at the bakery and cannot believe I have not come across something similar elsewhere. It is a bit more work having the potatoes cooked and cooled but not if you think about it with your dinner prep the night before. Since it translated so well with gluten-free flour I now use it for all my savoury crusts. It is a delight to roll and work with.

Getting everything together for the tortiere takes time and even more of it now that I move more slowly – haha – but seems well worth it when you can sit and enjoy time with family while it bakes by itself in the oven. I make a double batch and have enough for 2 dozen small tarts, a large pie and a small pie for just the two of us to try. The tarts are great for any potluck gathering because they can be served to both the allergic and non-allergic crowd without apology.

getting-ready

tortiere-with-potato-pastry – Click here for pdf version

Tortiere

  • 2 cups carrots, sliced tsp butter or olive oil
  • 1 large onion, chopped, about 1 1/4 cups
  • 1 rib celery, chopped
  • 2 cloves garlic, crushed
  • 1 1/2 lb ground pork
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp savoury
  • 1/4 tsp cloves
  • 1/4 tsp black pepper
  • 1 Tbsp fresh parsley, chopped or 1 tsp dry
  • 1 1/2 cup mashed potatoes

Potato Pastry:

  • 1 cups GF all purpose flour*
  • 1/2 cup GF bread flour
  • 1 tsp xanthan gum
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter
  • 1 cup cold mashed potatoes
  • 3 – 4 Tbsp milk
  1. For the filling cook carrots in a little water until they are tender crisp, set aside, reserving 1/2 cup of the cooking liquid to add to the meat mixture later.
  2. Brown ground pork with bay leaf until it is no longer pink, then remove from pan and drain on paper towel.
  3. Cook onion in butter in same pan for about 5 minutes then add celery and garlic and continue cooking until soft.
  4. Add back pork then stir in salt, savoury and cloves with 1/2 cup of water from the carrots and continue simmering for about 20 minutes until most of the liquid is evaporated.
  5. Add cooked carrots, potatoes and fresh parsley, stirring until mixed.
  6. Cool to lukewarm while making pastry.
  7. For the pastry mix butter, flour, baking powder and salt with a pastry blender or your clean hands until lumps are the size of peas.
  8. Mix in cooled potatoes and milk to form a dough. This dough is lovely to work with.
    Divide dough into 2 pieces, roll into circles on plastic wrap to keep from sticking and line a 9 or 10 inch pie plate or 2 dozen mini tarts reserving enough for tops..
  9. Pour in cooled meat filling, wet edge of bottom crust, cover with top and seal and flute edges.
  10. Bake at 375°F about 1 hour, until crust is browned and filling is bubbling.