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Green Tea Cake
Recipe!
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Cake Recipe!
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Caramel Apple and Pear Cake: 1 1/2 cups
vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar
2 teaspoons vanilla
2 tablespoons Calvados (apple
brandy) or Brandy
3 large eggs
2 cups all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg (1/4
teaspoon if freshly ground)
1/2 teaspoon salt
4 cups peeled, cored and diced apples
(Beacon, Haralson, Granny Smith or other tart
variety)
1 cup chopped nuts (optional) -
my eldest son is in a non-nut eating phase and so I
left them out.
1 bosc pear, peeled, cored and
thinly sliced
sugar for sprinkling on pan
For Caramel Glaze:
3 tablespoons unsalted butter
6 tablespoons brown sugar
2 teaspoons honey
2 tablespoons Calvados
2 tablespoons heavy cream
Prepare a tube pan with a parchment round. Grease the pan and
the paper and then sprinkle with sugar. Set aside. Preheat oven
to 325 degrees. Fan the sliced pears around the bottom of the
pan. Whisk together the flours, baking soda, cinnamon, nutmeg
and salt in a bowl, set aside. In a stand mixer combine the oil,
sugars, vanilla, Calvados and eggs. Add the dry ingredients and
mix until well combined. Add the apples and nuts. Pour into the
prepared pan, over the pears. Bake for about 1 hour and 25
minutes in the center of the oven, until a tester comes out
clean. Allow the cake to cool for about 20 minutes before
removing from the pan. Carefully invert the cake onto a cake
plate. Use one that has a slight lip to it to catch the caramel
sauce. In a small sauce pot combine all the ingredients for the
caramel and bring to a gentle boil for 2-3 minutes. Allow the
glaze to cool slightly, to thicken it, and pour over the top of
the cake.
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Jack O'
Lantern Fruit Cups!
Try this healthy Halloween recipe. All you need
are some oranges and any other fruit plus a black marker to make
your jack-o-lantern. This is an easy recipe that even young kids
can help make.
Ingredients:
Large navel oranges
Assortment of fresh seasonal fruit
Lemon
Materials:
Paring knife
Spoon
Black marker
Rinse oranges, then cut across the top to make a
lid. Don't cut the lid off, you should be able to open and close
the lid, but if you accidentally cut the lid off, just use a
toothpick to keep it on.
Scoop out the inside of the orange with a paring
knife and place orange pieces in a bowl. Rinse and cut up
remaining fruit (apples, bananas, strawberries, etc.) and add to
bowl. Squeeze a little lemon over the fruit so it won't turn
brown too quickly.
Draw a jack-o-lantern face on the orange with a
black marker. Let dry.
Use a spoon to scoop fruit into oranges and
serve.
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Raspberry Ice Cream!
1 pt Fresh raspberries
2 lg Eggs
1 1/2 c Sugar
2 c Heavy or whipping cream
1/2 Lemon; juice of
1 c Milk
Compare to other fresh fruit, raspberries are intensely
flavorful and very tart, so to make ice cream you need
less fruit and more sugar.
Toss the raspberries, 3/4 cup sugar, and
the lemon juice together in a bowl. Cover and
refrigerate for 2 hours, stirring every 30 minutes.
Whisk the eggs in a mixing bowl until light and fluffy,
1-2 minutes. Whisk in thr remaining 3/4 cup sugar, a
little at a time, then continue whisking until
completely
blended, about 1 minute more. Pour in the heavy cream
and milk and whisk to blend. Drain the juice from the
raspberries into the cream mixture and blend. Mash the
raspberries until pureed and stir them into the cream
mixture. Transfer the mixture to an ice cream maker and
freeze following the manufacturer's instructions. Makes
1 generous quart.
NOTE: If you prefer a chunkier raspberry
ice cream, return the raspberries to the refrigerator
after pouring off the juice. After the ice cream
stiffens, about 2 minutes before it is done, add the
whole raspberries |
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Recipe of the Month!
Caramel Pear
Mousse Cake
Ingredients
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Recipe of the Month!
Holiday
Festive White Chocolate Mousse
Preparation time
overnight
Cooking time less than 10 mins
Ingredients
750g/1lb 10½oz strawberries
2 tbsp lemon juice
225g/8oz white chocolate, grated
7g/¼ oz powdered gelatine
450ml/15¾fl oz double cream
30g/1oz icing sugar, plus extra for
dusting
To serve :
biscotti
extra strawberries, raspberries and
blueberries.
4 springs fresh mint
Method
1. Place half of the strawberries into a
blender and puree until smooth. Pass the
puréed strawberries through a fine sieve
into a clean bowl.
2. Add the lemon
juice to the bowl.
3. Slice the
remaining strawberries and add to the
purée.
4. Place a
heatproof bowl in a saucepan half-filled
with boiling water. With the heat turned
down very low, place the grated
chocolate in the bowl and leave until
melted.
5. In a small
bowl, add the gelatine to about 50ml/¾
fl oz of water and leave to rest for
five minutes.
6. Place a quarter
of the cream along with all the icing
sugar into a pan and simmer until warm.
Add the gelatine water and stir for five
minutes over a low heat until dissolved.
It is important not to let the mixture
boil, so keep the heat under the pan
gentle.
5. Pour the cream
and gelatine mix into the melted
chocolate and stir until smooth. Add
three quarters of the strawberry purée.
6. Place the
remaining cream into a bowl. Whip the
cream until soft peaks form when the
whisk is removed from the bowl.
Gradually fold the cream into the
chocolate and strawberry mix.
7. Transfer the
mixture to individual serving glasses.
Place in the fridge to chill for at
least two hours, preferably overnight
(store the remaining strawberry purée in
the fridge too).
8. To serve, add a
spoonful of the remaining strawberry
purée to each serving glass. Garnish
with a few strawberries, dust with icing
sugar and add a sprig of mint to each
glass
www.bbc.co.uk/food/recipes
Autumn
Carrot Cake with Cream Cheese
Icing
Birthdays, weddings, reunions —
this moist cake is welcome at
all special occasions.
Servings: 18
Ingredients:
2 cups (500 mL) all-purpose
flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
3/4 cup (175 mL) each
granulated and packed brown
sugar
3 eggs
3/4 cup (175 mL) vegetable
oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated
carrots
1 cup (250 mL) drained
canned crushed pineapple
1/2 cup (125 mL) chopped
pecans
Icing:
1 pkg (8 oz/250 g) cream
cheese, softened
1/4 cup (50 mL) butter,
softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar
Preparation:
Grease and flour 13- x
9-inch (3.5 L) metal cake
pan; set aside.
In large
bowl, whisk together flour,
baking powder, cinnamon,
baking soda, salt and
nutmeg. In separate bowl,
beat together granulated and
brown sugars, eggs, oil and
vanilla until smooth; pour
over flour mixture and stir
just until moistened. Stir
in carrots, pineapple and
pecans. Spread in prepared
pan.
Bake
in centre of 350°F (180°C)
oven for 40 minutes or until
cake tester inserted in
centre comes out clean. Let
cool in pan on rack.
(Make-ahead: Cover with
plastic wrap and store at
room temperature for up to 2
days. Or ovenwrap with heavy
duty foil and freeze for up
to 2 weeks; let thaw before
continuing.)
Icing: In
bowl, beat cream cheese with
butter until smooth. Beat in
vanilla. Beat in icing
sugar, one-third at a time,
until smooth. Spread over
top of cake.
(Make-ahead: Cover loosely
and refrigerate for up to I
day.)
Additional Information
-
Tips:
Set timer for 5 minutes
less than the time
specified in recipe,
check cake then for the
following signs. If the
cake is not done, return
it to the oven to finish
baking.
When is the cake
done:
A fully baked cake will
spring back when touched
in the center. The cake
also draws away from the
side of the pan, and a
cake tester (a toothpick
of skewer works well)
inserted in the center
comes out clean. Also
trust your sense of
smell: the fresh aroma
of butter and sugar
wafting out of the oven
can be the signal to
check the cake.
When cakes emerge from
the oven, their
structure is set, but
the set is still
fragile. Let cakes stand
in pans on rack for time
specified in each
recipe, usually 15 to 20
minutes. Run knife
around edge of cake,
then place rack over pan
and invert cake onto
rack to cool completely.
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Nutritional
Info |
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Per Serving:
about |
- |
|
cal |
338 |
|
pro |
4 g |
|
total fat |
20 g |
|
sat fat
|
6 g |
|
carb |
38 g |
|
fibre
|
1 g |
|
chol |
58 mg |
|
sodium
|
278 mg |
|
% RDI |
- |
|
calcium |
4% |
|
iron
|
9% |
|
folate |
10% |
|
vit. A |
38% |
|
vit. C
|
2% |
Source
© CanadianLiving.com
Please
click here
to download a larger pdf version of this newsletter. |
| |
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Crust:
1/4 cup butter, melted
1 cup graham cracker crumbs
3 tablespoons sugar
24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
10 ounces frozen strawberries (thawed), in syrup
1 1/2 teaspoons cornstarch
Puree strawberries and cornstarch in blender. Heat
in a saucepan over medium heat until thickened, then
cool. Combine melted butter, graham cracker crumbs
and sugar; press onto bottom of 9-inch springform
pan.
Bake at 350 F. for 10 minutes. Combine cream cheese,
sugar and vanilla, mixing at medium speed on
electric mixer until well blended. Add eggs, one at
a time, mixing well after each addition. Pour half
of the batter over the crust then add half of the
strawberry mixture by spoonfuls to the batter. Pour
remaining batter into the pan then add the remaining
strawberry mixture by spoonfuls. Swirl the mixture
with a knife until it resembles a marbled effect.
Bake at 300 F. for 50-60 minutes or until set. Allow
cheesecake to cool then remove from rim of pan.
Chill overnight before serving.
Serving Size: 12
*recipe
courtesy of cooks.com
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Franco Freshy's “Do
A Good Deed Campaign” |
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Thanksgiving is a great time of year because, while it
makes us mindful of our own blessings, it also brings
the needs of others to our conscience. |
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At
Franco Freshy, we try to live by the Golden Rule and
truly believe in the value of doing good deeds. We
have always tried to help those in need through our food
donations to the shelters in the GTA, our support of
numerous charity events for our clients and, our support
of mission work among the impoverished in other parts of
the world. This year, we have become inspired to
try to accomplish even more by launching our “Do
A Good Deed Campaign”
whereby we will match your personal or your company’s
monetary contribution DOLLAR FOR DOLLAR (up to a maximum
of $100,000.00 for our current fiscal year)Your monetary
contribution can start as low as $25.00. Together,
our charitable dollars will go twice as far!
We
will supply freshly made, nutritious meals (not
leftovers) for anyone in need. You can specify the food
that you would like to have donated, the needy
individual or the charitable organization that you would
like to benefit or you can let us do it for you.
We are equipped to send one or a series of individual
meals or, pans of food delivered to homes or shelters.
We will include a card with our food donation naming you
or your company as our joint donor.
Most
recently, in cooperation with one of our corporate
clients, we were able to help a single mother feed her
family during a period when one of her children, a
cancer patient, was sent home from hospital without any
hope of survival. Our staff expressed pure joy at being
able to provide assistance to someone that they had
never previously known. It does feel good to do a
good deed. TRY IT, YOU’LL LOVE IT! Give us a
call today!
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