Recipe of the Day Entries
Posted on April 2nd, 2013 by ANNA Magazine
After much perfecting we present—a peach coffee cake to end all coffee cakes! With streusel in abundance and a hint of salt to balance the sweetness. Moist and delicious. Covered on your kitchen counter, it stays fresh for days. And it’s Anna (Mari’s mother) approved… this one you have to try!
½ cup butter, at room temperature
½ cup sugar
2 eggs, at room temperature
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
Pinch coarse salt
¾ cup sour cream, at room temperature
1 cup peaches, fresh, peeled and sliced
Streusel
¼ cup brown sugar
½ cup sugar
¼ cup butter, melted
½ cup all-purpose flour
3 tablespoons large flake oats
1 teaspoon cinnamon
½ teaspoon coarse salt
For cake, using stand mixer or electric hand mixer, cream butter and sugar. Add in eggs, one at a time, scraping down bowl after each addition. In medium bowl mix together flour, baking powder, baking soda and salt. With mixer on low speed, alternate dry ingredients and sour cream, being careful not to overmix.
For streusel, in medium bowl, mix sugars into melted butter. Stir in flour, oats, cinnamon and salt, set aside.
Preheat oven to 350°F. Grease 10-inch cake pan. Spoon two-thirds of cake batter into prepared pan. Lay peach slices on top. Crumble half streusel mix in large chunks over peaches. Dollop remaining cake batter over top. Crumble remaining streusel in large chunks over the surface. Bake for approximately 1 hour or until tester comes out clean. Allow to cool completely before serving. Serves 8-10.
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Posted on March 11th, 2013 by ANNA Magazine
These muffins introduce you to hemp hearts, a great made-in-Manitoba product. Loaded with protein and omega-3 and -6, they’re yummy paired with a guilt-free whole wheat muffin! Use your leftover hemp hearts as a crunchy topping on salads or in your morning smoothie. From Kindness issue 24.
1 cup whole wheat flour
1 cup all-purpose flour
¾ cup sugar
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon cinnamon
2 Granny Smith apples, peeled,
cored and chopped
2 eggs
1 cup plain low-fat yogurt
½ cup unsweetened applesauce
Hemp heart topping
½ cup hemp hearts
¼ cup brown sugar
1 teaspoon cinnamon
Preheat oven to 350°F. Line or lightly grease muffin tin.
For hemp heart topping: In small bowl, stir together all ingredients. Set aside.
In large bowl, combine flours, sugar, baking soda, salt and cinnamon. Add apples, tossing to coat. In small bowl combine eggs, yogurt and applesauce; stir together. Using spoon, stir wet ingredients into dry, being careful not to overmix. Spoon batter into muffin tin and top generously with hemp heart topping. Bake for 20-25 minutes. Allow to cool before serving. Makes 12 muffins.
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Posted on March 6th, 2013 by ANNA Magazine
If you have a copy of our premiere issue, you might remember a headline that read, “Bake a Cake Every Sunday.” I have taken a lot of ribbing over that line. Upon reading it, my daughter Isabella pointed out that I didn’t, in fact, bake a cake every Sunday. I never said that I did, I was simply trying to make a point.
Just the thought of baking a cake every Sunday brings warm feelings. And who wouldn’t love having a cake baked for them every Sunday, or any day of the week? Although it may not have been every Sunday, I have certainly baked thousands of cakes over the years… from the feedback we got from our subscribers, it seems they have, too!
If there ever was a cake that could inspire me to bake, this would be it!! Beth’s beet-infused Devil’s food cake, laden with buttermilk and sour cream, draped with ganache… with its moist, luscious centre, this is simply the best cake I’ve ever eaten!!
There’s nothing better than sharing home-baking with your family and friends. This gorgeous cake, might just get you baking every day. This Devil’s food cake is classic chocolate with a twist. The grated beets add moistness as well as the deep red-brown colour that is characteristic of Devil’s food cake. A simple and rich dark chocolate ganache also enrobes the cake. Perfect for a birthday or any occasion! From Kindness issue 24.
4 eggs
1 ⅔ cups sugar
1 ½ cups buttermilk
1 ½ cups sour cream
¾ cup cocoa powder
1 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ½ cups grated beets
1 ¼ cups butter, melted
Ganache
3 cups heavy whipping cream
4 cups (1 ½ lbs) good-quality dark chocolate, chopped
Preheat oven to 350°F. Grease 3 (8-inch) cake pans and line the bottoms with rounds of parchment paper. In stand mixer fitted with paddle attachment, beat eggs with sugar for 5 minutes, until pale yellow in colour. On low speed, mix in buttermilk and sour cream. In large bowl, sift together cocoa, flour, baking soda, baking powder and salt. Stir wet ingredients into dry; fold in beets and melted butter. Divide batter between prepared pans. Bake for 30-40 minutes or until tester comes out clean. Allow cakes to cool completely before removing from pans.
For ganache, place chopped chocolate in large bowl. In small saucepan over medium heat bring whipping cream to boil. Pour over chocolate and allow to sit for two minutes. Whisk until smooth. Allow to cool to room temperature.
To assemble cake, level the layers with a serrated knife, if necessary. Place the bottom layer on a cake stand or plate. Spread 1 cup room-temperature ganache on the bottom layer. Place the second layer on top and spread 1 cup ganache on top. Top with the third layer and smooth the ganache over the top and sides. Refrigerate until set. Allow cake to come to room temperature before serving. Serves 12.
To make your cake more stable when decorating, put it in the refrigerator for half an hour after you fill and stack the layers.
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Posted on March 5th, 2013 by ANNA Magazine
Sweet and tangy fruit takes centre stage in this dessert. We love the pop of tartness added by the whole cranberries; the brown sugar, oat and butter topping is classic and always delicious. From Kindness issue 24.
1 cup large flake oats
¾ cup all-purpose flour
½ cup brown sugar, packed
¼ cup sugar
½ teaspoon salt
½ cup butter, melted
4 pounds pears, peeled, cored and sliced
1 cup fresh or frozen cranberries
1 teaspoon cinnamon
Juice of ½ lemon (about 1 ½ teaspoons)
Preheat oven to 350°F. In large bowl, mix together oats, flour, brown sugar, sugar and salt. Stir in melted butter. Mix well to combine. In a 9×13-inch pan toss pears, cranberries, cinnamon and lemon juice. Top with oat mixture. Bake for 1 hour and 15 minutes. Serve warm or at room temperature. Serves 8-10.
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Posted on March 1st, 2013 by ANNA Magazine
Traditional French onion soup is made with beef stock, but we don’t think you’ll miss it in our vegetarian version! From Kindness issue 24.
2 tablespoons extra virgin olive oil
6 yellow onions (about 3 pounds), thinly sliced
1 tablespoon chopped fresh thyme
7 cups vegetable stock
Coarse salt and freshly ground pepper, to taste
8 slices baguette, toasted
1 cup grated Swiss cheese
½ cup grated Parmesan cheese
In large heavy-bottomed pot over medium-low heat, cook onions in olive oil for 45-60 minutes, until caramelized. Add thyme and stock and simmer for 30 minutes to develop flavours. Season with salt and pepper.
Preheat broiler. Divide soup between 4 ovenproof bowls, top each with 2 slices of toasted baguette and one quarter of the cheese. Broil until cheese is melted and golden brown in spots.
Serve immediately. Serves 4.
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Posted on February 27th, 2013 by ANNA Magazine
This meatloaf is an ANNA original! This fantastic updated version of a family dinner classic is a delicious and complete meal. From Kindness issue 24.
½ cup wild rice, soaked in 2 cups of water overnight, drained and rinsed
2 yellow onions, chopped
½ butternut squash, chopped
2 tablespoons extra-virgin olive oil
½ teaspoon ground sage
½ teaspoon dried thyme
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
2 pounds ground turkey
1 cup white breadcrumbs
2 eggs
½ cup ketchup
½ cup unsweetened applesauce
1 cup dried cranberries
Apple glaze
1 ½ cups chicken stock
1 ½ cups unsweetened applesauce
5 tablespoons brown sugar
Coarse salt and freshly ground pepper, to taste
For glaze, in small pot over medium-high heat, combine all ingredients. Cook until reduced in volume by half; set aside.
In large sauté pan over medium-low heat, cook onion and butternut squash in olive oil for 8-10 minutes or until onions are translucent. Add sage, thyme, salt and pepper; set aside to cool.
Preheat oven to 350°F. In large bowl, combine turkey with wild rice, cooled squash and onions, breadcrumbs, eggs, ketchup, applesauce and cranberries. Mix well. Place in large loaf pan and cover with ½ cup glaze. Place loaf pan on baking sheet and bake for 1 hour and 15 minutes to
1 ½ hours, topping with another ½ cup glaze halfway through cooking time and rotating pan for even browning. Cook to internal temperature of 165°F. Remove from oven and let rest 15 minutes. Serve with leftover glaze. Serves 8.
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Posted on February 26th, 2013 by ANNA Magazine
A moist, chocolatey brownie is only made better by an addictive topping. This sweet and creamy mix of coconut, pecan, and sweetened condensed milk is so delicious it’s hard to resist eating it out of the bowl! From Kindness issue 24.
½ pound butter, plus extra for greasing pan
½ pound good-quality dark chocolate, chopped
4 eggs
2 cups brown sugar
½ teaspoon salt
2 cups all-purpose flour
German chocolate topping
2 (10-ounce) cans sweetened condensed milk
3 cups shredded sweetened coconut
2 cups pecans, coarsely chopped
Preheat oven to 350°F. Grease a 9×13-inch pan and line the bottom with parchment paper. Over double boiler with simmering water, melt chocolate and butter together. Remove from heat, whisk in eggs, then sugar, salt and flour. Spread into prepared pan. Bake for 30-40 minutes until toothpick comes out clean.
Preheat broiler. In medium bowl, mix topping ingredients. Carefully spread topping over surface of baked brownie. Place under broiler for 3-5 minutes, watching closely the whole time and rotating pan for even browning. Allow to cool completely before cutting. Makes 20.
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Posted on February 25th, 2013 by ANNA Magazine
Middle Eastern spices and the sweetness of dried apricots enrich this one-pot meal. From Kindness issue 24.
2 tablespoons canola oil
6 bone-in chicken thighs
2 carrots, diced
3 ribs celery, chopped
1 large yellow onion, chopped
1 garlic clove, minced
1 tablespoon minced fresh ginger
1 teaspoon ground cinnamon
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 cup dried apricots, thinly sliced
1 cup brown lentils, rinsed well
4 cups chicken stock
Coarse salt and freshly ground pepper, to taste
In large Dutch oven over medium-high heat, heat oil and brown chicken pieces on all sides; remove to large plate. Lower heat to medium, add carrot, celery and onion. Cook until softened, about 10 minutes. Add garlic, ginger and spices and cook for 5 more minutes. Return chicken and its accumulated juices to Dutch oven. Add apricots, lentils and stock and bring to a simmer. Cover and cook over low heat for approximately 1 hour, until lentils are tender and chicken cooked through. Serves 6.
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Posted on February 21st, 2013 by ANNA Magazine
When I’m travelling, I love to seek out regional dishes. That’s how I connect with the country and the culture – through food. On a two-week trip to Italy, even more memorable than the Colosseum and the Vatican were the fresh ricotta made from the whey of the Parmigiano Reggiano, the tagliatelle al ragù, and all that lovely Prosciutto!
Even on a brief stopover I make the most of my time. Once I almost missed my connection in Chicago, running across the airport barefoot, shoes in hand, on a frantic search for that regional delicacy – the Chicago hotdog.
On an eight-hour layover in Budapest, Hungary, I took the train into town with the goal of eating goulash and shopping at H&M…. Both tasks accomplished, I headed back to the airport. Unwittingly, from an automated machine, in Hungarian, I bought the wrong train ticket and was stopped by the transit police and forced to pay a fine on the spot. I only know it was in the thousands (now I realize it translated to $30 CAD, but at the time it sounded like a million), and my pleas of misunderstanding the automated ticket dispenser fell on deaf ears. It was a very expensive bowl of goulash
Our goulash is rooted in tradition. With only a few ingredients, it is rich with equal amounts of beef and onions and redolent of sweet Hungarian paprika. We garnish ours with csipetke, a traditional dumpling, and a scoop of cool and tangy sour cream for a perfect finish.
I’m looking forward to the tastes of my next trip. In the meantime, I’m enjoying the pleasures of autumn cooking at home.
Little pinched dumplings (csip means pinch in Hungarian) add the perfect traditional finish to our rich and flavourful goulash. From Kindness issue 24.
2 pounds beef, chuck or blade, cubed
2 tablespoons canola oil
2 pounds yellow onions, thinly sliced
3 tablespoons tomato paste
1 ½ tablespoons sweet paprika, plus extra to garnish
1 ½ tablespoons smoked paprika
2 teaspoons caraway seed, plus extra to garnish
2 cups beef stock
Coarse salt and freshly ground pepper, to taste
Sour cream, to garnish
Csipetke
1 cup all-purpose flour
1 egg
¼ cup water
¼ teaspoon salt
In large stockpot over high heat, add canola oil and brown the beef on all sides. Remove to large plate. Turn heat to low, add onions and cook until translucent, about 10 minutes. Add tomato paste and cook 2 more minutes. Add paprika and caraway seed, stir to combine. Immediately add the beef stock and the cubes of browned beef with their accumulated juices. Bring to simmer, cover and cook over low heat for about 2 hours or until meat is tender, stirring occasionally.
For csipetke, in large bowl or stand mixer fitted with dough hook, knead all the ingredients together for 5 minutes. Cover bowl with plastic wrap and rest dough for 45 minutes. Twenty minutes before serving, pinch pea-sized pieces of dough or roll dough into two long “ropes” and then cut into ½-inch pieces. Drop into the goulash; cover and cook for 20 more minutes until dumplings are cooked through. Season to taste with salt and pepper. Serve with sour cream and a sprinkling of paprika and caraway. Serves 6-8.
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Posted on January 27th, 2013 by ANNA Magazine
If you loved the perogy dough with potato, cheddar and bacon filling post yesterday, but are yearning for something a little different – here it is! These perogy fillings feature some of our favourite winter flavours with a special ANNA twist. From Believe, Issue 25.
Dry cottage cheese and green onion filling
2 cups dry cottage cheese
¼ cup half-and-half or whipping cream
3 green onions, chopped
1 egg
½ teaspoon coarse salt
½ teaspoon freshly ground pepper
Place cottage cheese in food processer and pulse a few times. Remove to mixing bowl, stir in cream, chopped green onions, egg, salt and pepper. Set aside.
Fills 2 batches of dough.
Yam, pecan and rosemary filling
2 medium-sized yams
¾ cup toasted pecans, roughly chopped
1 tablespoon rosemary, roughly chopped
1 teaspoon coarse salt
½ teaspoon freshly ground pepper
Preheat oven to 350°F. Line pan with aluminum foil, and roast whole yams for 1 ½ hours or until cooked through. Discard skins and mash flesh in medium-sized bowl. Add pecans, rosemary, salt and pepper. Set aside. Fills 2 batches of dough.
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