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Monthly Archives: September 2013

Pumpkin Loaf

Chef Karen: I was inspired by Chef Jonathan to make a Pumpkin Loaf.  I’m not a HUGE fan of pumpkin but every-so-often it’s a nice taste – especially for fall!  The loaf recipe that I used was so easy to make!  I even accidentally put in double the baking soda and it still turned out yummy!  I found the recipe from Anna Olsen on the Food Network website.  I made it exactly as written (except for the baking soda)…… I think I would add walnuts next time; that’s the only change I’d make.  It did take over an hour to bake so be prepared for that.  This loaf is VERY moist!  I was very surprised at how moist it was….. must be the pumpkin 🙂  I served this to a group of people and it got rave reviews – I didn’t see any of it in the garbage – which is a bonus! Try this recipe. I know you’ll enjoy it.

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Chef Jonathan: This is my absolute favourite recipe to make whenever even a hint of fall appears. This is my own recipe that I’ve adapted from one that I used in Culinary School for Pumpkin Cranberry Loaf. So, when a work function asked me to bake something, this my obvious choice. It consists of very simple methods: creaming butter and sugar, incorporating eggs, adding dry ingredients (flour, baking powder, baking soda, allspice, ginger, cloves), and finally adding pumpkin puree, cranberries and vanilla along with a secret ingredient that I wont reveal to anyone (not even my mother…..) One thing I did change this time was using pure pumpkin and sweetening it with brown sugar and spices, I found this a bit better than using the pie filling, because you get it to the sweetness desired. This is always a hit at every gathering, try it out!

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Peach and Blueberry Trifle

Chef Karen: The title may sound simple but it bring a whole lot of happiness to the mouth! There are as many trifle recipes as there are chefs. That’s why Chef Jonathan and I decided to use a white cake of some sort, vanilla pudding, fruit and whipped cream and see what we could come up with. I chose to make individual trifles. I used Twinkies as the white cake; I soaked them in rum extract for a more “grown-up” taste, plain vanilla pudding and real whipped cream. Because my peaches were a bit hard, I cut them up, sprinkled some sugar on them and let them set for a few hours. This softened them up and make them quite yummy. I layered my ingredients as a true trifle is layered, added a sprig of mint in honour of great friend, and voila! A refreshing late-summer dessert. Simple but stunning, I’d say 🙂

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Chef Jonathan: I decided to use angel food cake as my base for the trifle, a little unoriginal, I know, but I thought it would best to go back-to-the-basics for this week’s dessert. I then layered with creme chantilly, then roughly chopped peaches. I also whipped up a vanilla custard to go next, then more cake, cream, then the blueberries. I finished off with the whipped cream, and topped off with more blueberries. This is a nice simple end of the summer dessert, enjoy!

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