Canadian Dishes

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Tuesday, 22 May 2018

Gluten-Free & Yummy Peanut Butter Cookies



1 cup vegetable shortening1 cups peanut butter
1 cups white granulated sugar
1 cups golden yellow sugar

egg
1 tsp. Baking powder
1 1/2  tsp. Baking soda
1/2  tsp. Salt
2 1/2  cups robin hood gluten free all purpose flour blend

IQF cookies 


Cream shortening, peanut butter and sugars until light and creamy.
Add eggs and beat well until combined.
In a small bowl combine baking powder & soda, flour and salt. Stir well. 
Add dry to egg mixture. Mix all until well combined 
Scoop dough into desired size scoops to bake.

These cookies can also be lined up on trays to freeze. Conserve space by placing the cookies next to each other for freezing (see photo to the right). Once individually quick frozen (IQF) the cookies can be bagged in ziplock freezer bags for easy storage.  Bake as per instructions from frozen.

Yield:  56 cookies scoop with a small scoop

Preheat oven to 375 °. Bake for 12-14 minutes.

Saturday, 19 May 2018

Fresh Scones for the Royal Wedding

Just in time for Harry & Megans vows we enjoyed these delicious scones.







1 cup butter
1/2 cup sugar
3 eggs

3 cups flour
1 tbsp. baking powder
1/4 tsp. salt
3/4 cup raisins (optional)

1/2 cup whipping cream +
2 tbsp. + cold water


Cream butter and sugar until soft. Add eggs one at a time. Beat until light and fluffy.
Mix together flour, baking powder and salt. Add raisins. Mix again.

Add creamed butter mixture to the dry mixture. Add whipping cream.
Fold wet into dry until the mixture almost comes together. Be careful at this point not to over mix.
If the the mixture is too dry add cold water, 1 tbsp. at a time.

Fold out onto a flat surface and roll out to 1 inch thick (this can be done with your hands).
Cut into rounds.
Brush the top of each scone with whipping cream and sprinkle with sugar.

Bake at 375 degrees for 25-30 minutes until golden brown.
 

Thursday, 17 May 2018

Parsley & Artichoke Hummus...Hummus at it's best!


By: Miriam Borys Busby






Ingredients: 
2 cans (540ml) chick peas (well rinsed under cold water & drained) 
1/4 cup red onion
1 cup artichoke hearts (canned or pickled)
2 garlic cloves
1 cup fresh parsley
1/4 tsp. salt
1/4 cup Olive oil 
2 tbsp. Tahini 
1 juice of a lemon
1 - 1 1/4 cup vegetable stock


Drain chick peas. Rinse under cold water in a wire mesh sieve and drain well. Add to food processor. Add all remaining ingredients to the chick peas.

Process until large pieces are gone. Scrape the sides of the processor bowl down. 
Continue to process until the hummus is at the desired consistency. This stage is up to you and your personal taste. If too thick more broth (vegetable or chicken) can be added a little at a time until the hummus is t the right consistency.
Store in the fridge in a covered container until serving.
Great served with a vegetable tray or with  crackers and cheese.

Monday, 11 December 2017

Best Gingerbread dough ever for cookies or houses.

Recipe Title: The Best Gingerbread Cookies Ever! Perfect for gingerbread men, ladies and houses. 

By: Miriam Borys

Ingredients:
3 cups flour
2  tbsp. ground ginger
1 ½ tsp. cinnamon
½ tsp. each of ground cloves & allspice
1 ½ tsp. baking soda
1 cup butter (soft not melted)
¾ cup white granulated sugar
¾ cup molasses (use baking not blackstrap)
2 – 4 tbsp. heavy cream
Prep: 
In a large bowl sift the dry ingredients.
Beat together the butter and sugar until light and fluffy (hand mixer or stand mixer will make this task easier)
Add molasses to butter mixture.
Slowly add flour mixture to butter mixture a little at a time.
Mix in heavy cream starting with 2 tbsp. and adding more cream if dough is dry and won’t stick together.
Divide dough into two and wrap with parchment paper and refrigerate before using.
This dough keeps well in the fridge for days.
Remove dough from fridge early to warm it up for rolling
On a lightly floured surface, divide dough into 2 and roll out one of the pieces to desired thickness or approximately ¼ of an inch. 
Keep your surfaced well-floured to prevent sticking
Try to keep excess flour off the top of the dough so your cookies are a brown ginger color and not white.
Cut out gingerbread people or shapes as desired.
Bake in 350°F for 8 – 10 minutes.
Cool before decorating
Keep dry, do not refrigerate or store in a plastic air tight container or cookies will go soft
Royal Icing
4 cups sifted icing sugar
3 tbsp. meringue powder (or egg whites can be used but then you have to cut back on liquid) To keep the icing foodsafe use meringue powder instead of egg whites.
5 tbsp. water
1 tbsp. lemon juice 


Thursday, 7 December 2017

More bliss balls...just in time for the Ugly Sweater Party






More bliss balls for the holiday season.  This time made in my new food processor and I substituted almonds for cashews.  Really a great taste! For the original recipe please click here and follow this link.  


Thursday, 23 November 2017

Date, Goji Berry & Cocoa Bliss Balls - Whole30 friendly


Recipe By: Miriam Borys Busby


Yield:  35 delicious bliss balls  Whole30 friendly 


1/2 cup raw hazelnuts
1 cup raw cashews
2 cups pitted dates
1/2 cup Goji berries
1 tsp salt
1 cup coconut + 1/2 cup 
 1/4 cup pure cocoa powder
3 tbsp. almond butter
 
enough boiling water to cover the dried dates & goji berries


Cover dates and goji berries in boiling water and let sit for 1/2 hour. After dates are soft strain off the water into the sink and save the fruit.
First grind up the nuts in a food processor for best results.
Add softened fruit and remaining ingredients. Save the  1/2 cup of coconut for the end. 
Process all the ingredients in the processor until it’s soft, gooey and well blended.
Scoop with a small portion scoop.
Roll each ball in the reserved coconut. Place on a cookie sheet. 
freeze first and then store in an air tight container
Freeze until frozen and then remove and store in an air tight container in the fridge. No baking necessary. Enjoy!




















hydrated dates &  goji berries
dates, goji berries & cashew butter


organic cocoa




Chef Miriam Borys Busby, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com

‘Cooking Uncovered’ © all rights reserved

Tuesday, 7 November 2017

BB Bliss Cocoa Balls

Recipe By: Miriam 
Yield:  28 balls 



Ingredients:

1/2 cup raw almonds
1/2 cup raw cashews
1/2 cup pitted dates
1/2 cup prunes
1/4 tsp cinnamon
1 tsp salt
1/2 cup coconut + 1 cup 
1 tsp vanilla 
1/4 cup pure cocoa 
1/2 tsp rock sea salt - used as a topping 


How to:
Cover dates and prunes in boiling water and let sit for 1/2 hour.
Grind up nuts in a food processor for best results.
Add softened dates & prunes and remaining ingredients. Save the  1 cup of coconut for the end. 
Process all the ingredients in the processor until it’s soft, gooey and well blended.
Scoop with a small portion scoop.
Roll each ball in the reserved coconut. Place on a small cookie sheet and sprinkle with sea salt. 
Refrigerate or freeze until snack time. No baking necessary. Enjoy!



Chef Miriam Borys Busby, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
‘Cooking Uncovered’ © all rights reserved

roll in coconut  


sprinkle lightly with rock sea salt