On the calendar, spring is officially here. The Canada geese and wild birds are announcing their arrival with playful honks and chirps. Fresh clipped pussy willow bouquets adorn our homes and the sound of trickling water is nature’s music to our ears. Puddle jumpers will be finding their rubber boots to welcome spring with a splash and the smell of wet soil, there is nothing quite like it. Oh glorious mud!
While I use my slow cooker all year, it is most appreciated as we head into the busy spring season. And with Easter fast approaching, I tend to dig out the recipes that include easy appetizers, carrots and of course chocolate.
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Enjoy.
Spiced Carrot Cake
This spicy moist carrot cake is a keeper.
- 2 c. flour 500 mL
- 2 tsp. baking powder 10 mL
- 1 tsp. baking soda 5 mL
- 1 tbsp. ground cinnamon 15 mL
- 1/4 tsp. ground nutmeg 1 mL
- 1/4 tsp. ground cloves 1 mL
- 1/2 tsp. salt 2 mL
- 4 eggs
- 1 1/4 c. oil 300 mL
- 2 c. sugar 500 mL
- 2 large carrots, shredded (equal to 2 c./500 mL)
- 19 oz. can crushed pineapple in juice, well drained 540 mL
- 1/2 c. chopped walnuts or pecans (optional but gives that extra texture) 125 mL
- 1/2 c. raisins (optional) 125 mL
Icing:
- 8 oz. pkg. cream cheese, softened 250 g
- 1/4 c. butter, softened 60 mL
- 2 c. icing sugar 500 mL
- 1 tsp. fresh lemon juice 5 mL
- 1/2 tsp. lemon zest 2 mL
Preheat the oven to 350 F (180 C).
In a mixing bowl, mix the flour, baking powder, baking soda, spices and salt. In another large mixing bowl, whisk the eggs and oil until well combined. Gradually add in the dry ingredient mix. Then add the carrots, pineapple, nuts and raisins until mixed well. Pour into greased and floured 3-L fluted tube pan or 10-inch tube pan.
Bake 50 min. to 1 hour or until toothpick inserted near centre comes out clean. Cool in pan then loosen cake from sides of pan and invert cake onto wire rack or plate. Carefully remove from the pan. Cool completely.
Beat cream cheese and butter in large bowl with mixer until smooth. Gradually beat in icing sugar until well blended. Add the lemon zest and juice. Stir and spread onto cake.
Note: you can make this cake into muffins if desired. Simply prepare muffin tins and fill 2/3 full with the batter. Bake at 350 F (180 C) for about 20 to 25 minutes or until toothpick comes out clean. Makes about 24 muffins. Frost as usual.
Also you can use orange juice and zest in place of the lemon for a different flavour experience.
Source: www.kraftcanada.com
Pull Apart Cheese Garlic Bread
This bread was served to me as an appetizer with fresh vegetables and dip. The bread can be eaten alone or is delicious dipped in pizza sauce. These cheesy bites would be a great accompaniment to your favorite soup as well.
- 16 frozen white dinner rolls (I used Coop brand )
- 1/2 c. butter, melted 125 mL
- 1 c. grated Parmesan cheese (fresh is more costly but so worth it in taste) 250 mL
- 1 tsp. dried or fresh minced parsley 5 mL
- 1 tsp. garlic powder or 1 finely minced clove 5 mL
- 1/2 tsp. salt 2 mL
- 1/2 tsp. Italian seasoning 2 mL
- 1 finely chopped green onion (or 1/2 tsp./2 mL onion powder)
Remove the frozen dinner rolls from the freezer and let sit on a cutting board for 40 minutes, until slightly thawed.
On the cutting board, with a sharp knife, cut each roll into quarters or halves depending on how big of bread chunk you want. Both sizes work well.
Melt the butter and stir in the seasonings until blended.
Add the cut rolls to the butter mixture, and coat.<
Add 1/2 c. of grated Parmesan-Romano cheese reserving the rest for the top. Toss until each piece is coated with cheese.
Layer the dough quarters evenly in a greased nine-inch spring form pan or nine inch baking dish. Sprinkle the remaining cheese on top.
Cover and allow to rise in a draft free, warm place for approximately 2 hours. Then uncover and bake in a 350 F (180 C) oven. If using a spring form pan, line the bottom with foil so that the butter does not drip through onto the bottom of the oven. Bake for 20 to 25 minutes, until the centre is completely done.
Test the center of the rolls using a toothpick to be certain the bread is cooked all the way through. Serve warm. One batch is just right for four people.
Note: I have also used shredded cheddar cheese instead of parmesan. Source: www.thirtyhandmadedays.com
Slow Cooker Pepper Chicken
- 6 boneless skinless chicken breasts, thawed and cut into 1-inch-wide strips
- 2 tbsp. (1/2 of 35 g pkg.) taco seasoning mix 30 mL
- 2 tbsp. flour 30 mL
- salt and pepper to personal taste
- 3 medium sized peppers cut into 1-inch-wide strips ( I prefer yellow, orange and red)
- 1/2 large onion, finely chopped
- 1 1/2 c. salsa, choose from mild, medium or spicy depending on how much heat you want 375 mL
- 1 c. shredded cheese (Tex Mex varieties are preferred), optional 250 mL
Toss the chicken with taco seasoning and flour in the slow cooker. Stir in all the remaining ingredients except cheese.
Cover and cook on low for six to eight hours or on high for three to four hours. Once complete stir, top with cheese if desired and serve over hot cooked rice or mashed potatoes. Serve with a fresh green salad. Serves 4.
Note: this chicken combination also makes a great filling for wraps. Adapted from www.kraftcanada.com.
Greens with Strawberries
Juicy strawberries are more available in grocery now and why not add some Vitamin C to your greens.
- 1 large head of romaine lettuce or equivalent greens of your choice
- 1 cucumber, peeled and chopped
- 1⁄2 c. chopped green onion 125 mL
- 1⁄2 c. sliced fresh strawberries 125 mL
Dressing:
- 4 tbsp. liquid honey 60 mL
- 4 tbsp. oil (I prefer extra virgin olive oil for dressings) 60 mL
- 3 tbsp. balsamic vinegar 45 mL
- dash of each salt and pepper
In a large salad bowl, tear greens into bite size pieces. Add the remaining ingredients and toss.
Pour dressing ingredients into a sealable container and shake to mix. Put dressing over salad just before serving. Serves four. Enjoy! Source: www.food.com
Easy Chocolate Pudding
This simple dessert is requested often at our house. This particular recipe is slightly different than my original, but offers more chocolatey sauce.
- 1 c. flour 250 mL
- 2 tsp. baking powder 10 mL
- 1/2 tsp. salt 2 mL
- 3/4 c. sugar 175 mL
- 3 tbsp. cocoa 45 mL
- 1/2 c. milk 125 mL
- 1 tsp. vanilla 5 mL
- 2 tbsp. oil 30 mL
- 3/4 c. brown sugar 175 mL
- 1/4 c. cocoa 50 mL
- 1 3/4 c. hot water 425 mL
Preheat the oven to 350 F (180 C).
In a mixing bowl, combine the flour, baking powder, salt, sugar and the 3 tbsp. measure of cocoa. Then add the milk, vanilla and oil. Mix until smooth and pour into a greased 8 x 8 inch (20 x 20 cm) pan. Mix the brown sugar, the 1/4 c. of cocoa and sprinkle over the top of the batter. Pour the hot water evenly over the batter, do not stir in. Bake for approximately 40 to 45 minutes. Serve warm with vanilla ice cream or whipped cream. Garnish serving bowls with fresh berries if desired. Serves four to six. Source: Favorites From The Class of 61 (Home Economists/University of Saskatchewan).
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com
