I accidentally bought a can of tomato soup on Friday, so I found this unconventional way to make use of it. The recipe is quite basic, the only thing I did differently was to add the soup alternately with the flour mixture. Also, most of the cakes and loaves I make use butter,...
I made a full batch of pie dough using a stand mixer, but the paddle did not do a good job of reducing the shortening to small pieces, so I had to finish it up by hand with a pastry blender. After sifting the flour over the yogurt mixture, there were lumps which I smushed by d...
The batter was quite liquid when I finished mixing it, but I let it sit for about 5 minutes as I knew the oat bran would absorb the excess moisture. These muffins were delicious, a smooth texture with yummy dried fruit and nut. My only criticism is the abundance of leavener; I...
A very easy recipe to make, start to finish in under an hour. The biscuits contain no butter, with the only fat coming from the cream. The dough was a bit dry, so I kneaded it a few times to distribute the moisture. Surprisingly, the biscuits were quite flaky and tender, but v...
I saw some Charentais melons for sale from Thames River Melons at the Square One Farmer’s Market last weekend. These melons are sometimes known as European canteloupes, smaller than their North American cousins. I was a bit disappointed however that they weren’t all that sweet...
A nice easy cake spiced up with cardamom and cinnamon, both in the streusel and in the batter. The plums are covered completely so their liquid is absorbed by the topping. The toffee glaze is just brown sugar, butter, cream and vanilla and takes 5 minutes to make. It went pret...
I made this cake using Ontario blue plums (Italian blue? Not sure…) that seemed a bit on the large size. Instead of a food processor, I did the whole thing by hand. Ground almonds are a staple in my freezer so I didn’t have to chop the nuts with a knife. I used a pastry blende...
The “batter” of this cake resembles a soft, crumbly pie dough and I contemplated adding more milk. However, from the comments on the original post, it seemed to work out for several other people so I left it alone. 500 g of apricots is quite a lot, and I was pleased with how m...
The dough for this bread is quite heavy and sticky so I’m glad I used the mixer to knead it. I tried to use a minimal amount of flour, and after about 10 minutes on #2 speed, the dough cleared the sides of the bowl but was still quite tacky. The bread has a nice peanut-wheat t...
The linked recipe directions are quite different than what the book describes. For the flours, I used whole wheat durum flour, and a mix of bread flour and AP flour. My KitchenAid did all the kneading work (at 3rd speed). I did the first rise overnight in the fridge after whic...
