Sweet Potato Casserole

Sweet Potato Casserole

5 sweet potatoes
1/4 tsp salt
1/2 cup butter – split
2 eggs
1 tsp vanilla extract
1/2 tsp C&C Ice Cream Spice
3 TBSP all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans or walnuts

Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.

Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.

In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, C&C Ice Cream Spice, and sugar. Transfer to the prepared baking dish.

In a medium bowl, combine the remaining 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course, clumping sand. Sprinkle over the sweet potato mixture.

Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

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Pie Crust Quick Recipe**

11060204565_3ca7391e5a_zMake them savoury or sweet, this pie crust recipe is even better when you add 1 tsp of your favourite C&C Spice Blend – try our Apple Pie Blend, Chinese Five Spice, or our Fritter Spice in a sweet crust or a little Garam Masala, Smokey Chicken and Rib Rub or Italian Herb Blend in the savoury.

Pie Crust

Cut up 1lb of shortening, 3 cups flour, a dash of salt and blend with a pastry cutter.

In a one cup measuring cup, beat an egg. Add 1 tsp of sugar if making a sweet crust, 1/2 tsp of vinegar and 1 tsp of your favourite spice mix; fill to 1 cup mark with water.

Mix together and form a ball. Sprinkle with 1 cup flour and mix so that dough is tacky but not sticky. Wrap in plastic wrap and refrigerate for 30 minutes if possible.

Flour your rolling pin and surface and roll out dough as thin as possible. Bake shells at 400F for 10 minutes.

Recipe makes 2 double 9 inch crusts.

** Quick recipes first appear on our social media accounts such as Twitter, Instagram or Facebook. Follow us there to see them first!

Classic Tourtiere

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Classic Tourtiere
1 1/4 lbs ground pork (mixed with beef if you like)
3/4 cups cold water
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/2 teaspoon ground black pepper
1 bay leafs
1/2 TBSP C&C Traditional Tourtiere Blend
Salt
1/4 cup old-fashioned rolled oats
Pastry for one double-crust, 9-inch pie – our recipe here
1 egg, beaten, for glaze

In a large, heavy frying pan, combine pork with cold water and heat to boiling point. It should be slightly soupy.

Add onion, celery, pepper, bay leaf, and C&C  Traditional Tourtiere Blend. Cook, covered, over medium-low heat for 45 minutes; stir often. Add more water if mixture dries out. Halfway through cooking time, season with salt to taste.

Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf and allow to cool.
Line a 9 inch pie plate with pastry. When filling is luke warm add it to the shell and spread it out evenly.

Brush around outer edge of pastry with the beaten egg. Place top crust on the tart and press gently around the edge to seal. Trim pastry, crimp edges and cut steam vents in top crust. Decorate as you like.

Bake in preheated 425°F oven for 15 minutes, then reduce heat to 375°F and bake another 25 minutes or until crust is golden.

Apple Pie Cream Cheese Cookies

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Apple Pie Cream Cheese Cookies

Ingredients
1 cup packed brown sugar
1/2 cup cream cheese, softened
1 egg
1 1/2 cups unbleached all-purpose flour
1 tsp C&C Apple Pie Spice
1/2 teaspoon baking soda
1 medium apple, grated (1 cup)

Directions
Pre-heat oven to 375º.

Lightly oil cookie sheet. Beat brown sugar, cream cheese and egg in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, C&C Apple Pie Spice and baking soda. Stir in apple.

Drop dough by rounded scoops about 2 inches apart onto cookie sheet. Approximately 1.5 TBSP size.

Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack to cool. Store loosely covered.

Grilled Naan Bread

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I, for one, don’t have a tandoor oven in my kitchen, but these work great on a grill pan heated on the stove or on your BBQ grill!

Ingredients
2 1/4 tsp dry active yeast
2 tsp salt
1 cup warm water
4 1/2 cups bread flour
1/4 cup white sugar
1 1/2 tsp C&C Nigella Seeds
3 TBSP milk
1/4 cup butter, melted
1 egg beaten
2 tsp salt

Directions
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in C&C Nigella Seeds. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Baklava

Baklava

Baklava
A Greek favorite that makes everyone think you are a master chef and is so easy to make!

Ingredients
1 package phyllo dough
1 pound chopped nuts
1 cup butter, melted
1 TBSP C&C Baklava Blend or C&C Ice Cream Spices
1 cup water
1 cup white sugar
1/2 cup honey

Directions
Preheat oven to 350 degrees. Brush melted butter on the bottoms and sides of a 9×13 inch pan.

Chop nuts and toss with C&C Baklava Blend. Set aside.

Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 1/4 of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. This is much easier to do before the phyllo is cooked. Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add honey. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool. Leave uncovered as it gets soggy if it is wrapped up.

Roasted Banana Five Spice Muffins

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This is my all time favourite muffin recipe. For the most part you can trade out banana for one cup of almost any fruit or veg you want – apple, zucchini, blueberry and pumpkin are some of my go-tos. Then just pick a spice blend to compliment it! Cardamom and Cloves Ice Cream Spices and Pumpkin Pie Spice are always yummy! Or why not try 1 tsp of C&C Fritter Spice.

Roasted Banana Five Spice Muffins

Ingredients
2 cups flour
1/2 TBSP baking soda
1/2 tsp salt
1/2 TBSP C&C Five Spice Blend 
4 TBSP maple syrup
1/2 cup sugar
1/2 cup vegetable oil
1 1/2 cups milk or almond milk, coconut milk
1 banana roasted at 350 for 10 minutes
1/2 cup Oatmeal
1/2 TBSP vinegar

Directions
Preheat oven to 400 degrees and line or spray muffin tins

In a large bowl mix together all ingredients, saving the vinegar for last. Fill the muffin tin.

Bake for 25 minutes or until the center is cooked through. Cool 5 minutes at least before removing from pan.