recipe: strawberry rhubarb buckle

Quick Strawberry Rhubarb Buckle

Ingredients:

(For the filling)
1 1/2 cups strawberries, diced
1 1/2 cups rhubarb, diced
1/2 cup granulated sugar
1 tbsp lemon juice
3 tbsp water
4 tbsp all-purpose flour

(For the cake)
1/2 cup butter plus more to grease, room temperature
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk, any kind
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

(For the topping)
2/3 cup brown sugar
1/2 cup all-purpose flour
1/2 tsp ground cinnamon
1/3 cup unsalted butter

Steps:

1. Prepare the filling. In a medium saucepan, add the strawberries, rhubarb, sugar, lemon juice, water, and flour. Bring to a boil over medium heat, then reduce to low and cook for another 2 minutes. Set aside.

2. In a large bowl, beat the butter and sugar over low speed until fluffy. Add the eggs, vanilla, and milk and continue to beat for 2 minutes. Next stir in the flour, baking powder, and salt until well-combined.

3. Preheat oven to 350°F. Grease a 8” or 9” inch cake pan with butter. Then pour 2/3 of the batter into the pan. Top with the filling. Add the remaining 1/3 of the batter. Set aside.

4. In a medium bowl, mix the brown sugar, flour, cinnamon, and butter together by fork or by hand. Once it’s a nice mixture, sprinkle it onto the cake. Place in the oven and bake for approximately 40 minutes or until a toothpick comes out clean. Let cool before slicing into!

Emory

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recipe: best baked mac n cheese

I first used this recipe when I was in need of a meat-free meal that would be big and delicious enough to feed my family. There are so many recipes out there claiming to be “the best” and while I haven’t tried them all, I feel as if this is one of the great ones! It has been slightly modified from Emma’s recipe on her website A Beautiful Mess. Feel free to try it out for yourselves!

ABM’s Best Baked Macaroni and Cheese

Ingredients:

2 cups macaroni noodles, cooked
5 tbsp butter
2 cloves garlic, minced
1/3 cup all-purpose flour
1 cup milk
1 cup vegetable stock
2 cups cheese (any kind), shredded
Salt
Pepper
1 cup breadcrumbs
1/3 cup green onion, chopped

Steps:

1. Prepare large pot with water and salt for boiling the noodles. Cook, strain, and set aside.

2. Preheat oven to 350°F. Using the same pot, add the butter and garlic and cook over medium heat for a couple of minutes. Add the flour and continue to cook for another few minutes. Then add the stock and milk. Whisk. Next incorporate 1 1/2 cups of the cheese until it melts. Finally, add the noodles back in, turn off the heat, add salt and pepper to taste, and mix well.

3. Pour the macaroni and cheese into an oblong baking dish. Top with the remaining cheese, breadcrumbs, and green onion. Cover with foil and place in the oven for 20 minutes. Then remove foil and continue to bake for another 10 minutes. Remove and enjoy!

Emory

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recipe: french toast casserole

Like most casseroles, this recipe is quite a simple one to make. It is delicious and yields big results. Just make sure that you set aside a lot of resting time for the bread to soak up the ingredients. Feel free to use the recipe for my favourite bread, or you can choose to buy your own loaf!

French Toast Casserole with Berries

Ingredients:

1 loaf Emory’s Favourite Whole Wheat Bread
6 large eggs
1 1/2 cup milk, any kind
1/4 cup syrup, any kind
1 tsp vanilla extract
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup brown sugar
1 cup strawberries (fresh or frozen), sliced
1 cup blueberries
4 tbsp unsalted butter
Powdered sugar, to sprinkle

Steps:

1. Grease an oblong casserole dish (approximately 9” x 13”) with butter.

2. Take a loaf of bread and cut it into cubes. Place cubes evenly in casserole dish.

3. In a large bowl, add the eggs, milk, syrup, vanilla extract, salt, cinnamon, and brown sugar. Whisk or beat with an electric mixer until mixture is homogenous. Then pour onto bread cubes, making sure you get every one. Top with berries and add dollops of butter. Cover with tin foil and put in refrigerator for about 4 hours.

4. Preheat oven to 350°F. Remove casserole from fridge and place in oven. Bake for 25 minutes with foil on, then remove it and bake for another 10 minutes. Take it out of the oven, and dust with powdered sugar. Cut into pieces and place on plates. Feel free to add as much syrup to your dish as you please!

Emory

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recipe: favourite whole wheat bread

This a recipe that I have been making weekly for years now! It’s big, soft, almost fall-apart-melt-in-your-mouth bread. It’s like a warm hug in food form! I make it with 50% whole wheat and 50% all-purpose flour, so that it’s not overly dry but also not overly unhealthy (as far as bread goes). You can really mix up the ratios yourself, though. Add more whole wheat if you would like it to be healthier, or less whole wheat if you prefer whiter bread. Additionally, it contains no eggs or dairy for those who are intolerant of them.

Halve this recipe if you are wanting a smaller yield. Or if you’re like me and you prefer to have extra bread to freeze, follow the directions exactly! Enjoy!

Favourite Whole Wheat Bread

Makes 4 loaves

Ingredients:

1 cup granulated sugar
3 tbsp active dry yeast
4 cups warm water
1/2 cup canola or vegetable oil, plus more to grease
1 tsp salt
6 cups whole wheat flour
6 cups all-purpose flour
Butter or margarine

Steps:

1. In a large bowl, add the sugar, yeast, and warm water. Mix well, then cover with a tea towel for 15 minutes or until the yeast has bubbled.

2. Remove towel. Next add the oil, salt, and flour- the whole wheat first followed by the all-purpose one cup at a time. Make sure to stir in-between each cup. (It will work out to be 12 cups exactly, but it could also turn out to be closer to 11 cups or 13 cups depending on how you prefer the texture of the dough.) When the dough is no longer sticky, transfer to a floured surface. Knead for another 5 minutes until smoothed out. Form into a ball and place in a new, large, oil-greased bowl. Cover with a tea towel. Put in oven with the light on for 1 hour to let rise.

3. After dough has risen, remove it from oven and punch it down. Then grease 4 loaf pans with oil. Cut the dough into 4 equal pieces. Form into the shape of a loaf and place each one in a pan. Cover loaves with a tea towel and leave on countertop to let rise for 20 minutes. Meanwhile, set the oven to 375°F.

4. After dough has risen for the second time, remove tea towel and place all 4 on the middle rack of your oven. Bake for 35 minutes or until a deep golden brown. Remove and brush with butter. Let cool down before slicing into them.

Note: This bread should be stored in an airtight container or wrapped in tin foil at room temperature. Do not refrigerate. They keep well up to a few days. Otherwise, you can wrap them and freeze them up to a few months. (Pictured is a loaf that has been frozen and thawed!)

Emory

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recipe: lemon poppy seed loaf

This loaf mimics those found at Starbucks. It is not an overly sweet one, so adding a glaze to it is a great option if you are craving something sweeter!

Lemon Poppy Seed Loaf

Ingredients:

(For the loaf)
2 cups all-purpose flour
2 tbsp poppy seeds
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
2 large eggs
1/2 cup unsalted butter (plus extra to grease), room temperature
3/4 cup milk, room temperature
1/4 cup lemon juice
1 tbsp lemon zest

(For the glaze- optional)
1 cup icing sugar
2 tbsp unsalted butter, room temperature
1 cup icing sugar
1 tsp lemon juice

Steps:

1. Preheat oven to 350°F. Grease a loaf pan (approximately 9” x 5”) with butter and set aside. 

2. In a large bowl, combine the flour, poppy seeds, baking powder, baking soda, and salt.

3. In another bowl, add the sugar, eggs, and butter. Beat vigorously by hand or on low with an electric mixer for 2 minutes. Then add the milk, lemon juice, and lemon zest. Mix well.

4. Make a well with the dry ingredients. Pour the wet ingredients into the bowl. Mix until well-combined.

5. Add the batter evenly to the loaf pan. Place in oven and bake for about 50 minutes or until a toothpick comes out clean. Remove, let cool, and then glaze if desired!

Emory 🍋

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  • Welcome, friends! My name is Emory. I am a wife and mother to four (three on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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