Pulla Coffee Bread

At camp last summer my friend Darlene made pulla….it’s a Finnish coffee bread with cardamom. I had never tasted it….but just the smell got me hooked.  Once I tasted this light coffee bread it was impossible to have only one slice….so I had two LOL.  Thanks Darlene for sharing your recipe!

Darlene used her bread machine to mix and knead the dough….she set it on dough cycle only.  I did the same and it turned out really well.  Once the dough was ready I placed in a lightly oiled bowl then covered it with a clean cloth, and let it rest for 15 minutes.

The first time I made it I didn’t realize my yeast wasn’t fresh…the expiry date was still a ways away but it didn’t work well.  My dough was a bit heavy and more dense.  Today I made sure my yeast was fresh and what a difference! My dough is light and airy…and tastes wonderful of course!  Still not as good as Darlene’s.!  Are  you like that?  Once you’ve tasted something wonderful someone has made, you still think yours is not as good!

My first attempt at pulla wasn’t all bad….I used it to make bread pudding…Wowzers!!! Was it good!  I added extra raisins that I softened in hot water thens drained.  Then added the milk mixture and BAM!  Keeper!!!!

Pulla Coffee Bread:

  1. 1 cup milk…warm to lukewarm
  2. 2 eggs room temperature
  3. 4 cups all purpose flour
  4. 1/2 cup sugar
  5. 1/2 tsp salt
  6. 2 heaping tsp cardamom
  7. 4 TBSP butter…almost melted
  8. 2 tsp yeast
  9. bread maker

Directions:

  • crack the two eggs into the warm milk…stir
  • prepare all the other ingredients
  • place in bread machine in order given
  • set your bread machine to the dough cycle only
  • once done mixing and kneading…place dough in lightly oiled glass bowl..cover with cloth
  • let rest for 15 minutes
  • cut dough in 2 even pieces
  • roll out each piece in 9×13 rectangle
  • cut each rectangle in 3 equal strips…about 3″ wide each strip
  • spread each strip with the butter/sugar/cinnamon  spread
  • sprinkle with softened raisins….soften in hot water for about 10 minutes then drain well
  • now press the edges together….you will have 3 chubby strips…turn seam down
  • take the ends of 3 strips and press together and tuck under
  • loosely braid the 3 strips together…pinch together the ends and tuck under
  • repeat with other piece of dough
  • place on cookie sheet lined with parchment paper…cover with clean cloth
  • place in slightly warm oven to “proof” for 1 hour
  • after proofing..brush with an egg wash and sprinkle with coarse sugar
  • bake in a 350 oven for about 25 minutes
  • 13 minutes then turn pan then another 12 minutes
  • should be a nice golden brown
  • TRY NOT TO DIG IN RIGHT AWAY LOL!

Butter/Sugar/Cinnamon Spread:

  • mix together
  • 1/4 cup softened butter, 2 TBSP sugar, 2 TBSP brown sugar, 1 TBSP cinnamon
  • set aside for spreading on the strips

 

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Fruitcake Cookies

Wow…this cookie is DELICIOUS!  When you look at the large amount of ingredients you’ll freak out for sure.  But…it makes 8 dozen cookies.

I make them at Christmas only….I figure I can splurge then.  My hubby is around the kitchen again today..and he had three already.

I cook all my cookies in the convection oven which requires a 25 degree drop in temperature and I bake on two racks only…the bottom and then two rows up. I bake for 10 minutes exactly at 350 convection and they are perfect.

If you have a regular oven don’t fret…bake at 375 for 10-13 minutes…till they start to turn gold.

Note:  they will not flatten..I use a #24 scoop and they stay in balls….

Fruitcake Cookies:

  1. 1 cup brown sugar
  2. 1 cup butter, softened
  3. 3 eggs
  4. 2 TBSP vanilla
  5. 1 tsp baking soda
  6. 3 cups all purpose flour
  7. 6 cups pecans, chopped
  8. 2 lbs of mixed fruit chopped ( I buy mine at Bulk Barn)
  9. 1 lb of chopped dates ( Bulk Barn..already chopped)
  10. 12 oz raisins

Instructions:

  • mix first three ingredients in very large bowl
  • add vanilla, mix well
  • whisk flour and baking soda together
  • add to the butter mixture
  • add all the other ingredients

Note:  you’ll think you have to much stuff…but it will be fine…mix all together by hand..there is only enough batter to hold everything together!

  • scoop using #24 scoop ( 1 1/2 TBSP)
  • bake at 375 for 10-13 minutes

Make sure you hide them….! They will disappear!

Enjoy!

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Oatmeal, White-Chip, Cranberry Cookies

This cookie is really good….first time I made it I used chocolate chips and Rice Krispies.  This time I uses white chocolate chips and dried cranberries.  THIS IS A BETTER COOKIE!  I found it easy to make.

My hubby is in the kitchen with me today…he’s the dishwasher and I’m loving it!  He loves hanging around when I’m baking…he says he’s the taste tester…sure Don!

Who knew just changing out a couple of ingredients would make such a difference!  This is a keeper!

Oatmeal, White Chocolate – Chip, Cranberry Cookies:

  1. 1 1/2 cup of butter, room temperature
  2. 1 cup brown sugar
  3. 1 cup white sugar
  4. 2 eggs
  5. 1 tsp vanilla
  6. 1 tsp each of baking soda and baking powder, salt
  7. 2 cups flour
  8. 2 cups quick oats
  9. 2 cups Dried cranberries softened in hot water and we’ll drained
  10. 2 cups of white chocolate chips

Instructions:

  • in a very large bowl of a stand mixer cream butter, sugars until well blended
  • add eggs and vanilla and mix well
  • in a large bowl mix dry ingredients including flour, baking soda, baking powder and salt
  • drop by heaping TBSP onto a baking sheet lined with parchment paper..I used #40 scoop
  • bake at 350 for exactly 10 minutes..they were perfect
  • let cool 5 minutes and transfer to a cooling rack

 

Enjoy!

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Butter Tart Square

If you love butter tarts but don’t want the hassle of making pie crust..this is the next best thing! Love the flavour from putting apple cider vinegar in this recipe.

I put a bit more raisins than the recipe called for because I love them….in cookies and pies in everything LOL  But if you’re not a raisin lover than substitute with nuts or whatever else you desire.  Or just plain works too.

 

Butter Tart Squares:

Crust

  1. 3/4 cup butter softened
  2. 2 cups flour
  3. 1/2 cup packed brown sugar

Filling

  1. 4 eggs
  2. 2 1/2 cups packed brown sugar
  3. 1/4 cup butter, melted
  4. 3 TBSP apple cider vinegar
  5. 1 TBSP vanilla
  6. 1 TBSP flour
  7. 1 cup raisins…I softened mine in hot water then drained them

Directions

  • mix first three ingredients in a stand mixer with paddle attachment
  • press into a 9×13 pan greased and lined with parchment paper…spray the paper with cooking spray
  • bake at 350 for 13 minutes
  • whisk eggs and brown sugar in stand mixer
  • stir in remaining ingredients
  • pour over hot crust
  • bake again for about 40-45 minutes.
  • Note: it will get a dark golden brown

Enjoy!

 

 

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Caramel Pecan Bars

Here is another one of our favourite squares….don’t know why I make them just at Christmas time.  They would be great year round.

You’ll need a larger pan for this recipe…a 15×10 jelly roll pan.  It’s a generous amount..great if you want to make small packages to give away.

It’s buttery and rich and ohhhhh so good!

Hope you’ll try it out!

Caramel Pecan Bars:

Crust

  1. 1 cup butter
  2. 1/2 cup packed brown sugar
  3. 3 cups flour
  4. 1 egg, beaten

Filling

  1. 4 cups coarsely chopped pecans
  2. 1 cup butter
  3. 1/2 cup liquid honey
  4. 3/4 cup packed brown sugar
  5. 1/4 cup whipping cream 35%

Directions:

Crust

  • preheat oven at 350
  • combine all ingredients in stand mixer or food processor till well blended…I held back the egg and poured it in slowly once the other ingredients were blended
  • bake for 15 minutes

Filling

  • spread chopped pecans over warm crust
  • in a saucepan over medium heat melt butter with honey
  • add brown sugar
  • boil for 6 minutes stirring constantly then remove from heat
  • add whipping cream stirring while you do…otherwise it will boil over
  • mix well and pour over pecans
  • return to oven and bake for 15 minutes
  • cool completely
  • cut into bars

Enjoy!

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Lemony Cranberry-Coconut Squares

I have been making this square for at least 20 years…it’s very lemony but soooo tasty!  I find squares are so easy to make and easy to freeze.  You cut them up, freeze them…and they’re ready to go when you need them.

I also love Christmas…I love everything it represents..the birth of Christ…the carols..the decorating…the getting together with friends…the church events…I even love all the commotion at the stores.  I love going when it’s busiest…Maybe I’m crazy but that’s what I love.

Back to making squares….LOL…

Lemony Cranberry – Coconut Square

  1. 2 cups all purpose flour
  2. 1/2 cup sugar
  3. 1/4 tsp salt
  4. 1/2 cup butter, room temperature
  5. 2 TBSP flour
  6. 1 tsp baking powder
  7. 1/4 tsp salt
  8. 3 eggs
  9. 2 cups sugar
  10. 1/3 cup freshly squeezed lemon juice
  11. 2 cups frozen or fresh cranberries (I left my whole)
  12. 2 cups of shredded sweet coconut

Directions:

  • preheat oven to 350
  • grease 9×13 pan then line with parchment paper…spray the paper with cooking spray
  • mix first three ingredients in stand mixer
  • add butter and stir till crumbly
  • press into pan
  • bake for 20 minutes
  • in small bowl mix 2 TBSP flour, baking powder and salt …set aside
  • in the stand mixer whisk together the eggs, sugar and lemon juice
  • add 2 TBSPflour,baking powder and salt, blend
  • mix in the cranberries and coconut
  • pour over hot baked crust
  • REDUCE oven to 325 and bake for about 50 minutes..till an even lightly golden colour
  • let cool
  • cut into squares and eat right away or freeze

Enjoy!

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Kitchen Sink Cookies

These cookies have to be one of our favourites.  They are loaded with all kinds of goodness.  This is a large recipe so you can give some to your neighbours…they will love you for this LOL!

I make these when I bake at the Hospice and they are a favourite there too!

I love large batch cooking….you can give some, freeze some and enjoy some right away…trust me you won’t be able to keep your hands off these beauties.

Enjoy…let me know what you thought!

Kitchen Sink Cookies:

  1. 3 1/2 cups all purpose flour
  2. 1 tsp salt
  3. 2 tsp baking soda
  4. 2 cups packed brown sugar
  5. 1 cup white sugar
  6. 2 cups butter, softened (yes..2 cups..the whole Lb)
  7. 4 large eggs
  8. 4 TBSP milk
  9. 1 TBSP vanilla extract
  10. 5 cups of oats ( I used old fashioned oats)
  11. 2 cups semi sweet chocolate chips
  12. 1 cup butterscotch chips
  13. 2 cups chopped nuts ( I used walnuts)
  14. 1 cup raisins

 

Directions:

  1. combine dry ingredients in medium bowl…set aside
  2. combine oats, chocolate chips, butterscotch chips, nuts and raisins..set aside
  3. cream the butter and sugars in large bowl until fluffy,
  4. beat in eggs, milk and vanilla
  5. gradually add dry ingredients (flour mixture)
  6. add all the yummy stuff ( raisin nut mixture with oats etc)
  7. now stir it all together
  8. scoop onto a baking sheet lined with parchment paper
  9. I used a #24 scoop..that gave me 3 inch cookies
  10. bake at 375 for 10-15 minutes, depending on size and oven.  I used a convection oven so I baked them at 350 for 12 minutes.  I placed two cookie sheets in the convection oven

Enjoy!

 

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Chocolate Oat Delights

This is an old favourite….I”m sure you’ve made it for your kids.  Every year I make a large batch to put in the Christmas box I send our son and his family in Saskatoon.  They just love this cookie…I do send others that I will post here as well.

The only difference with mine is that I add 3/4 cup of semi sweet chocolate chips to the melted butter/cocoa mixture.  It makes the cookies richer and softer.

Hope you’ll try my version….let me know what you thought of them.

Chocolate Oat Delights:

  1. 2 cups sugar
  2. 6 TBSP cocoa
  3. 1/2 cup butter
  4. 1/2 cup milk
  5. 3/4 cup of semi sweet chocolate chips
  6. 1/2 tsp vanilla
  7. 1 cup shredded coconut
  8. 3 cups of instant oats

Directions:

  • combine sugar, cocoa, buter, milk in a saucepan
  • bring to a boil and remove from heat
  • add the chocolate chips and vanilla and stir till fully melted
  • add coconut and oats and stir
  • scoop onto a baking sheet lined with parchment paper
  • let cool

 

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Gingerbread Cake/Warm Caramel Sauce

Wowzers….what a great cake this is.  It’s a small cake but packs in a lot of flavour.  One cup of molasses for one small cake…so good!

I love all the fall flavours..but this would be great for Christmas as well.  When I make it I could eat the whole darn thing it’s so good.  But..my hubby beats me to it.

It calls for a caramel sauce which I did make, but I frosted it first with my boiled icing…you’ll find it in my recipe index.  Then I drizzled the caramel sauce over the icing….even more delicious if that’s possible.

I posted a similar cake with the boiled icing a little while back…but I much prefer this new cake…a lot more flavour.

Hope you’ll try it and let me know how you like it.

Gingerbread Cake

  1. 9 TBSP butter, softened
  2. 1/3 cup of sugar
  3. 1 cup molasses
  4. 1 egg
  5. 2 1/4 cups of flour ( I use unbleached)
  6. 1 tsp baking soda
  7. 1 tsp ground ginger
  8. 1 tsp ground cinnamon
  9. 1/4 tsp salt
  10. 3/4 cup of water

Caramel Sauce

  1. 1 cup packed brown sugar
  2. 1 TBSP cornstarch
  3. 1 cup cold water
  4. 1/4 butter, cubed
  5. 1 tsp vanilla

Directions

  • preheat oven to 325
  • grease a 9 inch round or square pan and set aside
  • in a large bowl or stand mixer, cream butter, sugar until light and fluffy.  Beat in molasses and egg till blended together.
  • combine flour, baking soda, ginger, cinnamon and salt: add to creamed mixture alternatively with water
  • pour cake into prepared pan.
  • bake for 35-40 minutes or till toothpick inserted in centre comes out clean.

To make caramel sauce: in a medium saucepan, combine brown sugar and cornstarch.  Add the water and bring to a boil until the sauce starts to thicken about 2 minutes.  Remove from heat and stir in the cubed butter and vanilla until melted and smooth.  Serve over warm cake with whipped cream.

Note:  I frosted the cake with my boiled icing first then drizzled the caramel sauce on top…SO GOOD!

 

 

 

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Hamburger Soup/Stew

Well…it’s that time of year again when we crave warmth and comfort foods.  It’s snowing outside (way too early for that) and that means comfy foods, warm drinks to sip on and cozy clothes.  You will love this recipe…this is my first time making it and we really enjoyed it.  I toasted some naan bread to eat with it.  With all the veggies and meat it’s a hearty meal by itself.

I hope you enjoy it!

After I’m done posting this recipe..out come the Christmas decorations…perfect weather for that!

Hamburger Soup/Stew

  1. 1 lb ground beef
  2. 1 large onion
  3. 2 cloves garlic, minced
  4. 3 medium/large potatoes, peeled and diced
  5. 3 1/2 cups of beef broth
  6. 1 can 28oz can of diced tomatoes with juice
  7. 1 can condensed tomato soup (not diluted)
  8. 2 tsp worcestershire sauce
  9. 1 tsp each of oregano and basil
  10. 1 bay leaf
  11. salt and pepper to taste
  12. 3 cups frozen veggies ( I used peas, carrot, green been mix)
  13. 1 1/2 cups cabbage, shredded and chopped in about 1 1/2 inch pieces

Directions

  • brown ground beef, onion and garlic till no pink remains, drain fat
  • add all the remaining ingredients
  • simmer till potatoes are tender

Enjoy!

Blueberry Sudsberry Cake

Sorry I haven’t posted for a while……life has gotten busy since coming back from the trailer.

Thought I’d post this blueberry dessert recipe that my best friend Sue gave me a long time ago. In the eighties I think.  It’s really easy to do and super deliscious!

Where we live there are wild blueberries that grow so I used that…but if you don’t have any Costco sells frozen wild blueberries. Super handy. I’ve also made it with Costco’s frozen triple berry mix…blueberries, raspberries and blackberries. It was also very good.

Well here goes!

I made a pecan meal crust since we have a daughter in law that is gluten free.  But you can use graham wafer crumbs.

 

Here is my blueberry glaze simmering.

Cream cheese mixture.

The cream cheese mixture gets spread on top of crust.

The hot glaze poured over frozen berries…it’s instant thaw will make the berries taste like freshly picked….not mushy at all. Wait and see!

Crust:

  1. 2 1/2 cups pecan meal or graham wafer crumbs
  2. 3/4 cup of granulated sugar
  3. 5 Tbsps melted butter
  4. mix well
  5. press in the bottom of your pan of choice..I used a small glass pan 8×11
  6. place in refrigerater for 30 minutes
  7. bake at 350 for 12 to 15 minutes
  8. if using pecan meal watch it carefully so the nuts don’t burn

Cream Cheese Mixture

  1. 250 grams of cream cheese softened …I placed mine in the microwave for about 15 seconds…
  2. add milk a bit at a time till very soft and spreadable
  3. spread carefully over top of cooled crust

Blueberry Glaze

  1. 2 cups of water
  2. 2 cups of frozen berries
  3. bring to a boil
  4. remove from heat and mash your berries
  5. you can strain out the mashed berries or leave them in like I did…you won’t even notice them once it’s done
  6. add 1 cup do sugar
  7. 2 Tbsps lemon juice
  8. place back on stove to simmer
  9. mix 6 Tbsps of corn starch in just enough water to soften it
  10. pour half of corn starch mixture into hot simmering glaze and mix well then the rest and simmer for a couple of minutes
  11. over your crust and cream cheese mixture fill the pan with frozen berries…I used a small zip lock freezer bag full of berries about 3-4 cups…you want to fill your pan leaving only enough room for your glaze
  12. immediately pour hot glaze over your frozen berries
  13. I poured my glaze into a heat proof pitcher to make it easier to pour over my berries
  14. refrigerate
  15. top will whipped cream

Enjoy!

 

 

 

 

 

 

 

 

Home Deck

Some of you saw the last time I posted an arbour we had built on our deck at our trailer site.  I got so much great feed back and also I loved how it turned out so much I decided to do this at home too.

We have a much smaller deck at home since we spend most of our summer at the trailer, but I still wanted to make it look inviting.  So here is the picture of what we finished today.

In the right corner we placed a heated shallow bird bath….the birds are sure enjoying that…it keeps the water lukewarm.  Nothing like a heated pool LOL

On the left my husband screwed a bare tree that had fallen in our back yard and there is also a large branch that is placed horizontally just under the bird houses and extends to the right…the birds are loving the branches.  Even the hummingbirds perch there.