Brownies ~ Lii kokii brun

 

This recipe is from the Métis Cookbook and Guide to Healthy Living, 2nd Edition and it was shared by Senator Earl Scofield, (February 26, 1925 - November 2, 2012). He was a proud Métis; active with the Métis Nation Council of Ontario in 1997, representing the counties of Windsor, Essex and Kent. He was a flight gunner during the Second World War with the Royal Canadian Air Force (RCAF), labour activist and a lifetime member of the Can-Am Indian Friendship Centre and participated in several national assemblies, including the National Aboriginal Veterans Association (NAVA). Scofield was the recipient of the Queen Elizabeth II Golden Jubilee Medal (2002) and the Queen Elizabeth II Diamond Jubilee Medal (2012), awarded to Canadians who have made significant contributions to their local community and/or to Canadian society and in retirement remained active until his death at the age of 87.   

This isn't the only recipe that Senator Earl Scofield contributed, the Hamburger Soup recipe in the book, is courtesy of him as well, which I will have to try. For now, these brownies are perfect, fudgy and chewy and absolutely moreish.   

Brownies ~ Lii kokii brun - Courtesy of Senator Earl Scofield, Ontario

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1 1/2 cups flour

1 teaspoon salt

2 cups white sugar

1/2 cup cocoa

2 teaspoons vanilla

1 cup oil

4 eggs

1 cup cold water

1 cup chopped walnuts (optional) 

• Put all ingredients in large bowl and mix with a hand mixer on low speed until smooth.

• Grease a 13" x 9" x 2 " pan. Pour batter into pan making sure the batter is even in the pan.

• Bake at 350ºF (180ºC) for 30 minutes - no longer. 

Notes: I did grease and lightly flour the pan, plus I lined the bottom with baking parchment. I didn't have walnuts so used pecans instead. Cocoa I assumed meant cocoa powder so that is what I used and the eggs were large. 

Pineapple Pecan Pie

 

This variation on a classic is one that I would definitely repeat. The bright pineapple  and bronzed pecans mixed within a creamy silky golden brown filling has such a late summer feel. Let the pineapple naysayers sink into a splendiferous slice and be effortlessly swayed with its sweet, tangy and nutty flavour. 

Pineapple Pecan Pie

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makes one 9-inch pie

1/2 cup lightly packed dark brown sugar

2 tablespoons unbleached all purpose flour

1/2 teaspoon salt

1/4 cup butter

3 eggs

1 cup corn syrup

1 teaspoon vanilla extract

1 cup pineapple tidbits

1 cup pecan halves

Preheat oven to 450ºF (230ºC)  

Prepare a pastry recipe of your choice, roll out and line a 9 inch pie plate. Trim and flute the edges. Do not prick. Alternately, you can use a ready-made pie shell, follow package instructions.

Drain the pineapple tidbits using a fine mesh sieve and lightly pat dry.  

In a medium bowl combine together the brown sugar, flour and salt.

In a large bowl cream the butter. Add the brown sugar mixture and blend in the eggs, corn syrup and vanilla.

Fold in the drained pineapple tidbits along with the pecan halves. 

Pour the mixture into the prepared pie plate. Bake in the preheated oven for 10 minutes, or until pastry is golden. Reduce heat to 325ºF and continue baking for 30 to 35 minutes longer, or until filling is set. Cool before serving. 

Notes: Corn syrup substitutions: maple syrup, honey, golden syrup, brown rice syrup - texture and taste may change. 

Harvest Spread

Celebrating Mabon or Autumn... Autumn Equinox is a delight. There are many things one can make or do and share to give thanks to the fruits of the earth during the cooler months ahead. This Harvest Spread is one of many delicious recipes you can create to celebrate.    

Harvest Spread

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1 cup tart apple, cored and finely diced

1 cup celery, finely chopped

1 cup sharp cheddar cheese, grated

2 pkgs (80z each) cream cheese bricks

1 tablespoon mayonaise

1 tablespoon sugar

1/2 teaspoon cinnamon

1 cup chopped pecans or walnuts

Prepare the ingredients as stated. Place all the ingredients in to a large bowl. Mix with a wooden spoon until blended. Refrigerate for several hours before serving. Serve with crackers and rustic  slices of bread or spread on toast. 

Pumpkin Pecan Pie

This pumpkin pecan pie gives a twist on the traditional holiday pumpkin pie by adding a rich nutty sweet crust on top. It was my first time making a pecan topping for a pumpkin pie therefore I was fussing over this throughout it's entire baking time. My flurried excitement aside, I would make this recipe again only next time with a bit more ease. It is quite a substantial pie so a deep pie baking dish is a must for this recipe.   

Pumpkin Pecan Pie

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makes one 9" pie

1 can (398ml) of pumpkin purée

1/2 cup (125ml) dark brown sugar

1/2 teaspoon (2ml) ground ginger

1 teaspoon (4ml) cinnamon

1/2 teaspoon (2ml) nutmeg, freshly grated

1/4 (1ml) teaspoon salt

2 large eggs, beaten

1/2 cup (125ml) Evaporated Milk

homemade pie crust or ready made pie crust shaped into a 9" deep oven proof pie dish 

Pecan Topping

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2 eggs

2/3 cup dark corn syrup

1/2 cup white sugar

3 tablespoons melted butter

1/2 teaspoon vanilla extract

2 cups chopped pecans

In a bowl combine the 2 eggs, corn syrup, white sugar, melted butter and vanilla. Stir in the chopped pecans. 

Preheat oven to 425ºF (220ºC). Place rack in centre of oven.

In a large bowl mix the brown sugar and spices together.

Beat in the eggs and pumpkin until well blended. Stir in the evaporated milk and mix well. 

Place the deep pie dish, with the formed pie crust inside, on a flat baking tray; then pour the pumpkin mixture into the bottom of the formed pie shell, spreading it evenly, and place the pie dish with the baking tray underneath in the preheated oven. Bake for 10 to 15 minutes. 

Reduce the heat to 375ºF (180ºC) and carefully remove the pumpkin pie from the oven, allow to cool slightly. 

Mix the ingredients for the pecan topping together, if you haven't done so already. Spoon the pecan topping over the slightly set, slightly cooled pie and place back into the oven for an additional 35 to 40 minutes, or until the topping has set and a knife inserted in the centre comes out clean. 

Remove from oven. Cool for just a bit. Serve warm.

Notes: You can use pumpkin pie spice to flavour the pumpkin mixture. I also added a bit of British Mixed Spice. Ovens vary so there may be some adjustments to the baking time. 

Just muddling through the week until the holiday weekend. - JD 

Peach Pecan Coffeecake

Here is a sweet autumnal coffeecake that has nothing to do with pumpkin spice. Fabulous with a cup of coffee or tea. This brunch favourite has a fruity sweetness and hints of warm cinnamon.  

Pecan Peach Coffeecake

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makes 12 servings

2 cups (500ml) unbleached flour

1 1/4 cups (310ml) sugar

1 1/2 teaspoon (7ml) baking powder

1/2 teaspoon (2ml) baking soda

1/2 teaspoon (2ml) ground cinnamon

1/4 teaspoon (1ml) salt

3/4 cup (180ml) butter or margarine, softened

1 cup (250ml) light sour cream

1/4 cup (60ml) milk

2 eggs

1 teaspoon (5ml) vanilla extract

3/4 cup to 1 cup peaches, fresh or canned, diced

Topping:

1 1/2 cups (375ml) chopped pecans

1/4 cup (60ml) dark brown sugar

2 teaspoons (10ml) ground cinnamon

Preheat oven to 350ºF. Line a 13" x 9" x 2" (33cmx23cmx5cm) baking tin or dish with a sheet of baking parchment paper. Set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Blend in the butter until the mixture resembles coarse crumbs. 

In another bowl combine the sour cream, milk, eggs and vanilla extract. Add to the dry mixture. Beat at medium speed with an electric mixer until nicely smooth and fluffy.

Spoon half of the batter into the parchment lined baking tin. Then place the diced peaches on top of the batter.  

Combine the pecans, sugar and ground cinnamon together. Sprinkle half of the pecan mixture over the batter topped with diced peaches. Spread the remaining batter over the pecan/peach topping. Then sprinkle with the remaining pecan topping. 

Bake in the preheated oven for 35 to 40 minutes or until a wooden toothpick inserted into the centre comes out clean. Allow to cool. 

Notes: I had some diced peach fruit cups handy so I decided to drain the juice off and use them. In total I used 4 diced peach fruit cups, drained. Which probably amounted to 3/4 cup of diced peaches.  

Pecan Squares

This recipe is nutty, and gooey and not overtly syrupy sweet. A firm crust rests on the bottom while a pliable pecan filling nestles on top... very reminiscent of pecan pie.   

Pecan Squares

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Makes an 8x8 pan

Crust:

1 cup plus 2 tablespoons unbleached all purpose flour 

1/4 teaspoon baking powder

1/8 teaspoon salt

3/4 cup (1 1/4 sticks) of unsalted butter at room temperature

3 tablespoons caster sugar

1 large egg

3/4 teaspoon vanilla extract

Filling:

1/2 cup (1 stick) of unsalted butter 

1/4 cup corn syrup

3/4 cup dark brown sugar, packed

1 tablespoon heavy cream or whipping cream

2 cups chopped pecans

Preheat oven to 350ºF.

Line the 8x8 baking pan with baking parchment paper. Set aside.

Sift the flour, baking powder, and salt together. Set aside. 

Beat the butter and caster sugar in a bowl with an electric mixer, hand held or on a stand it's your preference, until light and fluffy, approximately 3 minutes. Add the egg and vanilla and mix well. Mix the dry ingredients into the butter mixture on low speed until just combined and a lovely dough has formed. Press the dough, evenly,  into the prepared baking pan. Going up the sides of the pan to create an edge; similar to a pie crust. Bake for 15 minutes, until the crust is set however not browned. Allow to cool.

To make the filling... combine the butter, corn syrup, and brown sugar together in a large heavy bottom saucepan. Cook over low heat until the butter has melted, stirring with a wooden spoon or a heat proof spoon. Turn the heat up and boil for 3 minutes. Remove from the heat and stir in the cream and pecans. Carefully pour the filling over the cooled crust; trying not to let the filling spill over. Bake for 25 to 30 minutes, until the filling has set. Remove from the oven and allow to cool. Once cool, cover the baking pan with cling film and place in the refrigerator until cold. Slice into squares. 

Notes: If you find that the dough is a bit sticky just sprinkle the dough and your hands lightly with flour and proceed to form in the baking pan. If you find that the crust has puffed, after baking, up just gently tamp it down with the flat base or bottom of a glass. You may add shredded coconut to the filling mixture, if you wish. Also you may try using golden syrup in replace of corn syrup, although the texture maybe slightly different. 

Just getting back into the swing of things. Hope everyone is having a good week so far. 

- JD  

Loamhedge Legacy NutBread

I woke up early this morning and made this recipe from the Redwall cookbook. Subtle nuttiness and after the fact cayenne pepper sensations with every bite. Delicious with butter or maple butter. Simple easy and suitable anytime. To make this recipe you will need few ingredients. 

Loamhedge Legacy Nutbread

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2 cups all purpose flour

2 teaspoons baking powder

1 1/2 teaspoons salt

1/4 teaspoon cayenne pepper, or to taste

1/4 cup (1/2 stick) unsalted butter, cubed

2/3 cup milk

1 cup chopped pecans

1. Preheat the oven to 425ºF. In a bowl stir together the flour, baking powder, salt and cayenne pepper. Add the butter and rub it into the flour with your fingers (alternately, pulse the dry ingredients and butter in a food processor) until the mixture resembles coarse crumbs.

2. Stir in the milk and 2/3 cup of the pecans. Knead lightly to form a dough.

3. Turn the dough onto an ungreased baking sheet and pat it lightly into an eight-inch square. Use a knife to mark the dough into sixteen squares, cutting only partway down. Press the remaining 1/3 cup of nuts firmly into the top of the dough.

4. Bake until firm and golden, 22 to 24 minutes. Let cool for a few minutes, then break into squares and serve. 

Notes: I found the dough to be a slightly dry therefore I added a bit more milk. If this happens to you I suggest adding more milk in small additions... a tablespoon at a time.

Hope everyone had a great weekend! - JW