Mushroom Gravy

Ingredients

• 1/4 cup olive oil
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1 pound cremini mushrooms, diced
• 1/2 tablespoon concentrated tomato paste
• 1 1/2 tablespoons fresh thyme leaves, finely chopped
• 1 1/2 tablespoons fresh rosemary, finely chopped
• 1/4 cup all-purpose flour
• 3 cups vegetable broth, heated
• salt and pepper, to taste

Method

1. Warm the oil in a medium pot over medium heat.
2. Add the shallot and garlic, cook until soft and fragrant (about 4-5 minutes).
3. Add the mushrooms and cook until soft.
4. Stir in tomato paste, thyme, rosemary, and flour.
5. Stir in vegetable broth and simmer until thickened.
6. Add salt and pepper to taste.

Source

https://www.loveandlemons.com/mushroom-gravy/

Hot Cross Buns

Ingredients

Buns

• 1/3 cup white sugar
• 3 1/4 teaspoons dry yeast
• 1/2 cup water
• 3 1/4 cups all-purpose white flour
• 1 3/4 teaspoons salt
• 1/2 cup unsalted butter, softened
• 2 eggs, beaten
• 1/2 cup warm milk
• 1 cup sultanas
• 1/2 cup chopped mixed peel
• finely grated zest of two oranges
• 1 sweet apple, cored and diced
• 2 teaspoons ground cinnamon

Crosses

• 1/2 cup all-purpose white flour
• 1/3 cup water

Glaze

• 1/4 cup apricot jam

Method

1. Mix together yeast, water, and sugar in a bowl, allow yeast to activate.
2. Add the flour to the bowl of a stand mixer fitted with a paddle attachment.
3. On low speed, mix in the yeast mixture, butter, and eggs.
4. Add the milk a little at the time.
5. Increase speed to medium-low and knead the dough for 5-10 minutes.
6. Cover the bowl and let rise until doubled (about 1-2 hours).
7. Knead in sultanas, peel, zest, apple, and cinnamon.
8. Cover the bowl and let rise 1 hour.
9. Turn the dough out on to the counter and fold to knock out the air.
10. Divide dough into 12 pieces and roll into balls.
11. Place balls onto a baking tray lined with parchment paper.
12. Cover with plastic wrap and let rise for 1 hour.
13. Preheat oven to 425°F.
14. Mix a paste for the crosses.
15. Pipe crosses onto buns using a piping bag fitted with a fine nozzle.
16. Put buns in oven and bake until golden brown (about 20 minutes).
17. Heat up apricot jam until runny.
18. Remove buns from oven.
19. Brush hot buns with hot jam.
20. Allow to cool before serving.

Source

https://thegreatbritishbakeoff.co.uk/recipes/all/paul-hollywood-hot-cross-buns/

Sourdough Ember Bread

Ingredients 

• 2/3 cup water
• 2 tablespoons brown sugar
• 1/4 cup butter
• 1 1/2 teaspoons salt 
• 1 1/2 cups milk
• 1 cup sourdough starter
• 5 cups all-purpose flour (enough to make the dough flexible and firm)

Method

1. Heat the water over medium heat in a saucepan on the stove.
2. Add the sugar and stir until dissolved.
3. Add the butter and salt and stir until incorporated.
4. Add the milk and warm thoroughly while stirring.
5. Remove saucepan from heat and allow to cool until finger temperature.
6. Pour mixture into the bowl of a stand mixer fitted with a dough hook.
7. Add starter and flour to bowl.
8. Mix until a soft, dry dough forms.
9. Cover and let rise until doubled (about 2 hours).
10. Divide the dough into 12 equal parts and roll out the dough thinly (1/4” thick) into 8-9” round circles on lightly floured counter top.
11. Heat a cast iron pan over medium / medium-low on the stove.
12. Punch holes in the breads with a dough docker, remembering to penetrate the dough completely when making holes.
13. One at a time, put dough down in pan so that the side that was on the counter cooks first.
14. Let the bread get some color (about 2-3 minutes) and then turn to cook the other side (about 2 minutes). 
15. Put cooked bread on wire rack to cool.

Source

Adapted from traditional recipes.

Rustic White Bread

Ingredients

• 2 cups all purpose flour
• 2 1/2 cup water
• 1 tablespoon honey
• 3/4 teaspoon dry yeast

• 4 cups all purpose flour
• 1 teaspoon dry yeast
• 1 tablespoon salt

Method

1. Whisk together 2 cups flour, water, honey, and 3/4 teaspoon yeast for about 2 minutes.
2. In a separate bowl, mix together 4 cups flour and 1 teaspoon yeast.
3. Sprinkle dry mixture on top of sponge.
4. Cover and allow to ferment for 4 hours at room temperature.
5. Using stand mixer with dough hook attachment mix 5 minutes on low speed.
6. Cover and let rest 20 minutes.
7. Sprinkle in salt and knead on medium speed for 5 minutes.
8. Cover and let rise until doubled (about 2 hours).
9. On a floured surface, divide the dough into 2 and shape into loaves.
10. Put dough on pans.
11. Cover and let rise (1 1/2 to 2 hours).
12. Preheat oven to 425°F 45 minutes before baking.
13. Bake until medium brown and loaf sounds hollow when tapped (about 45-50 minutes).
14. Remove pans from oven.
15. Immediately remove loaves from pans and let cool on a wire rack.

Source

The Bread Bible https://www.amazon.ca/Bread-Bible-Rose-Levy-Beranbaum/dp/0393057941

Vanilla Frosting

 Ingredients

• 1 cup unsalted butter, softened
• 1/4 teaspoon salt
• 3 cups icing sugar
• 3 tablespoons heavy cream
• 1 teaspoon vanilla extract

Method

1. Cream the butter in the bowl of a stand mixer with a paddle attachment.
2. Gradually add icing sugar while mixing on low speed.
3. Gradually add heavy cream and vanilla while mixing on low speed.
4. Increase speed to high and beat for a minute.
5. Pipe or spread on cooled cake or cupcakes.

Source

https://sugarspunrun.com/vanilla-frosting-recipe/

Chocolate Cupcakes

 Ingredients

• 1 2/3 cups granulated sugar
• 1 1/2 cups all-purpose flour
• 2/3 cup cocoa powder
• 1 tablespoon cornstarch
• 1 1/2 teaspoons baking powder
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup canola oil
• 1 large whole egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2/3 cup milk
• 1 cup hot coffee

Method

1. Preheat oven to 350°F.
2. Line a 24-count muffin tin with paper liners.
3. In the bowl of a stand mixer with a paddle attachment, stir together dry ingredients.
4. Add oil, egg, yolk, and vanilla and stir until combined.
5. Add milk slowly while stirring on low speed.
6. Add hot coffee slowly while stirring on slow speed.
7. Scrape the bowl, then continue mixing until batter has no lumps.
8. Drop batter into lined muffin tin, filling about 1/2 to 2/3 full.
9. Bake until done (about 20 minutes).
10. Remove from oven and cool on wire rack.

Source

https://sugarspunrun.com/easy-chocolate-cupcakes/

Crispy Roasted Chickpeas

 Ingredients

• 1 can chickpeas, rinsed and drained
• 1/2 red onion, diced
• 2-3 tablespoons olive oil
• 1/2 teaspoon salt

Method

1. Preheat convection oven to 425°F.
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, stir together all ingredients.
4. Spread out on baking sheet in a single layer.
5. Bake until chickpeas are crispy and onions are caramelized (about 30 minutes).
6. Remove from oven and toss with any spices (if desired).

Source

Adapted from https://www.loveandlemons.com/roasted-chickpeas/

Sugar Cut-out Cookies with Citrus

 Ingredients

• 1 cup butter
• 1 cup white sugar
• 1 egg
• 2 teaspoons citrus zest (lemon or orange)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups all-purpose flour

Method

1. Preheat oven to 350°F.
2. Cream together the butter, brown sugar, and white sugar.
3. Beat in the eggs, citrus zest, and vanilla.
4. In a separate bowl, mix the flour, baking powder, and salt.
5. Add the flour to the butter mixture and mix until just blended.
6. Line baking sheets with parchment paper.
7. Roll out dough to 1/4 inch think and use a cookie cutter.
8. Place cut cookies on baking sheets.
9. Bake until done (about 10 minutes).
10. Remove from oven and cool on wire rack.

Source

https://sweetphi.com/sugar-cut-cookies-actually-hold-shape/

Pumpkin Spice Sugar Cookies

 Ingredients

• 3/4 cup unsalted butter, softened
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1/2 cup roast pumpkin purée
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 1/2 teaspoon cardamom
• 1/2 teaspoon cloves
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 5 cups all-purpose flour.

Method

1. Preheat oven to 400°F.
2. Cream together the butter, brown sugar, and white sugar.
3. Beat in the eggs and vanilla.
4. In a separate bowl, mix the flour, baking soda, spices, and salt.
5. Add the flour to the butter mixture and mix until just blended.
6. Line baking sheets with parchment paper.
7. Roll out the dough to 1/8 inch thick, cut out using cookie cutters.
8. Place cut cookies on baking sheets.
9. Bake until done (about 8-10 minutes).
10. Remove from oven and cool on wire rack.

Source

https://mommymouseclubhouse.com/pumpkin-spice-sugar-cookies/

Calgary-style Crispy Ginger Tofu

Ingredients

Fried Tofu

• 1 package extra-firm tofu
• 2-3 cups canola oil for deep frying
• 1 egg
• 1 cup water
• 1 1/4 cup cornstarch
• 3 tablespoons all-purpose flour
• 1/2 teaspoon pepper

Vegetables

• 1 carrot, finely julienned
• 1 red bell pepper, finely julienned
• 1 green bell pepper, finely julienned
• 6 cloves garlic
• chunk of ginger (size of two thumbs), finely julienned

Sauce

• 1/2 cup soy sauce
• 2 tablespoons white vinegar
• 1 tablespoon rice vinegar
• 1/2 cup water
• 1/4 cup white sugar
• 1/2 tablespoon crushed chillies

Method

1. Slice the tofu into long, thin strips.
2. Combine egg, water, cornstarch, flour, and pepper into a batter.
3. Dip tofu in batter.
4. Deep fry the tofu a few strips at a time until crispy and browned, set aside.
5. Mix together sauce ingredients.
6. Stir fry the vegetables until crispy.
7. Add sauce to vegetables, bring to boil for 1 to 2 minutes.
8. Remove from heat and stir in fried tofu.
9. Serve hot over rice.

Source

Adapted from https://www.acanadianfoodie.com/2014/04/08/crispy-ginger-beef-the-authentic-calgary-recipe/