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Canadian Block Cheese

RECIPE SWAP

Thanks to all our readers who continue to share recipes and respond to reader requests for recipes. Watch this section for more recipe swaps and another cookbook feature next week.

125-g pkg. cream cheese

1-1/2 c. Kraft old cheddar

cheese, finely grated

4 tbsp. maple syrup,

divided

1/2 c. toasted pecans,

finely chopped

In medium bowl, blend cream cheese and cheddar cheese with 2 tablespoons maple syrup. Chill until firm, about 1 hour. Shape into a rectangular block. Brush on remaining 2 tablespoons maple syrup. Coat all sides with pecans. Chill well. Serve with crackers.

MAPLE SPARERIBS

2 lbs. spareribs

1/2 c. maple syrup

2 tbsp. garlic cloves,

minced

Cook ribs partially either on the stove or in the oven. Marinate in mixture of maple syrup and garlic. Pour over spareribs, stirring occasionally. Bake at 325 F for 2 hours or as desired. Uncover the last 15 minutes. Garlic powder may be used (reduce amount as compared to minced cloves).

APPLE BUTTERMILK MUFFINS

1 c. all-purpose flour

1 c. whole-wheat flour

1/2 c. packed brown sugar

1 tbsp. baking powder

1 tsp. salt

1 tsp. cinnamon

In large bowl, combine all-purpose and whole-wheat flours, sugar, baking powder, salt and cinnamon; stir in walnuts. In separate bowl, beat eggs well; blend in buttermilk, apple and butter. Add to dry ingredients, stirring until just moistened. Spoon into large greased or paper-lined muffin cups, filling three-quarters full. Bake in 400 F oven for 20 to 25 minutes or until tops are firm to the touch. Makes about 12 muffins.

Patricia Futros of Lorette recently sent our swap these two delicious recipes for muffins and cookies.

1/2 c. chopped walnuts

2 eggs

1 c. buttermilk

1 c. grated, peeled apple

1/2 c. butter, melted

SEND RECIPES OR RECIPE REQUESTS TO:

Manitoba Co-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

or email

[email protected]

MAPLE BUSH BAKED BEANS

2 c. dried navy beans

4 c. water

1 medium onion, chopped

2 tbsp. butter

1/2 c. molasses

Cover beans with water and allow to soak overnight. Drain beans and combine with water in 2.5-litre saucepan. Bring to boil over high heat, cover saucepan with lid and reduce heat; simmer for 2 hours. Drain beans, reserving 2 cups liquid (add additional water to equal 2 cups, if necessary. In a small skillet, sauté onion in butter until limp. Preheat oven to 325 F. In lightly greased 2.5-litre baking dish, combine beans, sautéed onion, reserved liquid, molasses, maple syrup, salt, mustard and spices. Mix well, cover and bake for 2 hours, stirring occasionally, adding boiling water, if necessary. Uncover and bake for 35 to 40 minutes or longer to brown. This makes about 8 servings.

Coca-Cola is nice mixed in with the beans while baking in the oven.

1/2 c. butter or

margarine, softened

1 c. packed brown sugar

1 egg

1-3/4 c. all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1/2 c. pure maple syrup

2 tsp. salt

1 tsp. dry mustard

1/2 tsp. ground cinnamon

1 tsp. ground ginger

SPICED PRUNE COOKIES

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/8 tsp. ground cloves

1/4 c. milk

1 c. dried cut-up

pitted prunes

1/2 c. chopped walnuts

Mix butter, sugar and egg. Measure flour by sifting. Blend flour, baking soda, salt, nutmeg, cinnamon and cloves. Add to sugar mixture; blend in milk. Add prunes and walnuts, mixing well. Chill 1 hour. Heat oven to 400 F. Drop dough by rounded teaspoonfuls on greased baking sheet. Bake 8 to 10 minutes. Makes about 4 dozen cookies.

And one more… If you’re a fan of the Saturday CTV show Great Tastes of Manitoba, you may have seen the segment that featured this terrific Potato Curry Focaccia loaf recipe. This recipe is included in the collection courtesy of Manitoba Canola Growers.

1 c. all-purpose flour

2 tsp. fast-rise yeast

1 tsp. salt

1 tsp. curry powder

1 tsp. onion powder

1 c. warm tap water

2 tbsp. canola oil

1-1/2 to 2 c. all-purpose

flour

POTATO CURRY FOCCACIA

Topping:

3 tbsp. canola oil

1 large potato, sliced thinly

1 large onion, sliced thinly

1 clove garlic, minced

1/2 tsp. curry powder

Combine 1 c. flour, yeast, salt, curry powder and onion powder in bowl. Use dough hook attachment. Combine ingredients. Add water and canola oil. Continue to mix, adding additional flour until soft dough forms. Knead for 6 to 7 minutes. Let dough rest for 10 to 15 minutes. Roll out to a 9 x 13-inch rectangle. Place in well-oiled baking pan; let rise for 30 to 40 minutes until doubled in size.

Topping:

In a large saucepan over medium heat, heat canola oil. Add topping ingredients. Cook until potatoes are done. Layer cooked vegetables over dough; drizzle any remaining oil from the saucepan on top. Bake at 400 F for 20 to 25 minutes until golden in colour.

Great Tastes of Manitoba’s recipe booklet recommends serving this focaccia with Rigby Orchards Estate Winery Dry Boyne Raspberry Wine.

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