It is the time of year to open the windows, breathe in the spring air and clean out the corners of the house. This sense of renewal spills over into the pantry and refrigerator: when the season changes, so do our menus. We want convenience as our schedules start to fill up, but we also want to enjoy fresh taste and seasonal flare. Menus should be simple and satisfying. Enjoy!
Seven Layer Dinner
This is a very old recipe that delivers a tasty, comforting and convenient one-dish meal. So glad I dug it out of the file and blew the cobwebs off! Serve with a side such as pickled beets or your favourite pickle. A fresh green salad will take it to the next level. A fresh bun or warm bread also make a nice accompaniment. I have used this recipe often for meals in the field at both seeding and harvest.
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- 4 potatoes
- 2 onions (variety of your choice)
- 6 carrots
- ½ c. (125 mL) converted rice (uncooked)
- 1 c. (250 mL) frozen peas
- 2 lb. (1 kg) small sausage
- 1 can (10 oz./ 284 mL) tomato soup or equivalent tomato sauce
- 1 c. (250 mL) water
Preheat oven to 350 F (180 C).
Peel and thinly slice potatoes over the bottom of a prepared large casserole or pan. In layers slice one onion, then three carrots, then cover in rice and add the second onion and the remaining carrot. Spread the peas over top and cover with sausages. Mix the soup and the water together and pour over the top. Cover and bake for one hour. Remove cover, turn the sausage and bake uncovered for another hour or until vegetables are tender. Once plated, season with salt and pepper to taste. Serves four.
Note: You can substitute lightly browned ground beef or chicken pieces for the sausage.
Decadent Chocolate Cake
There is just something about a rich chocolate cake from scratch! When you serve this to your family and friends you can be sure they will be thrilled with your effort. The creamy icing … chef’s kiss! And it’s a great way to use up leftover chocolate from holidays. Don’t forget to serve with a steamy coffee or tea.
- 3 c. (750 mL) flour
- 2 2/3 c. (630 mL) sugar
- ½ c. (125 mL) cocoa powder
- 2 tsp. (10 mL) baking soda
- 1 ½ tsp. (7 mL) baking powder
- ½ tsp. (2 mL) salt
- 1 c. (250 mL) buttermilk, room temperature
- ½ c. (125 mL) sour cream room temperature
- 3 large eggs
- 3/4 c. (175 mL) vegetable oil
- 1 tbsp. (15 mL) vanilla extract
- 1 ½ c. (375 mL) hot coffee or boiling water
For the frosting:
- 1 ½ c. (375 mL) butter, room temperature
- 1/4 c. (60 mL) cocoa powder
- 1/4 tsp. (1 mL) salt
- 3 ½ c. (830 mL) icing sugar
- 1 to 3 tbsp. (15 to 45 mL) whole milk or heavy cream
- 1/4 c. (60 mL) hot fudge sauce or ganache
Optional toppings: sprinkles, chopped nuts, shaved chocolate.
Directions for the cake:
Preheat the oven to 350 F (180 C). Prepare a 9 x 13-inch pan and line it with a parchment paper sling, if you plan on removing it from the pan.
In a large bowl stir together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
In a medium bowl, combine the sour cream, buttermilk, eggs, vegetable oil and vanilla. Slowly whisk in the hot coffee. Slowly pour the wet ingredients into the dry and whisk. Pour the batter into the prepared pan. (The batter will be quite thin.)
Bake for about 45 to 50 minutes or until the centre of the cake feels springy when gently pressed and the edges of the cake start to pull away from the pan. Allow the cake to cool completely in the pan.
For the frosting:
In a large bowl, beat the butter on medium speed until smooth and creamy, about two minutes. Add in the cocoa powder and salt and mix on low speed until fully combined.
With the mixer on low, gradually add in the powdered sugar, ½ cup/125 mL at a time.
Once combined, add in the fudge or ganache and mix on medium-low speed until well combined. Beat in enough milk or cream until the frosting is smooth and spreadable.
Assemble the cake:
Once the cake has fully cooled, remove from the pan and discard the parchment paper. Spread the buttercream on top of the cake. Decorate with sprinkles, chopped toasted nuts or shaved chocolate. Source: Adapted from Preppy Kitchen.
Note about baking pan conversions:
8-inch rounds: Makes 3 layers. Bake for 30-35 minutes.
9-inch rounds: Makes 3 layers. Bake for 25-30 minutes.
Cupcakes: Makes 36 to 40. Fill each paper liner with 3 tablespoons of batter and bake for 18-20 minutes.
Lemon Bars
Such a sweet and tart bite! Lemons represent springtime in many recipes. The sunny yellow colour is pleasing even before you take your first taste.
- 1 c. (250 mL) flour
- ½ c. (125 mL) butter, softened
- 1/4 c. (60 mL) icing sugar
Filling:
- 2 large eggs, room temperature
- 1 c. (250 mL) sugar
- 2 tbsp. (30 mL) flour
- ½ tsp. (2 mL) baking powder
- 2 tbsp. (30 mL) fresh lemon juice
- 1 tsp. (5 mL) grated lemon zest
- Additional icing sugar
Directions:
Preheat oven to 350 F (180 C).
In a mixing bowl, combine the flour, butter and icing sugar. Press into an ungreased 8-inch/20-cm-square baking pan. Bake for 20 minutes.
Filling:
In a small mixing bowl, beat the eggs. Add the sugar, flour, baking powder, lemon juice and zest; beat until frothy. Pour over the crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners’ sugar. Cut into nine squares and serve. Source: Adapted from www.tasteofhome.com
