Toasted Bran Muffins

Toasted Bran Muffins
Print Recipe
Servings Prep Time
12 muffins 20 minutes
Cook Time
30 minutes
Servings Prep Time
12 muffins 20 minutes
Cook Time
30 minutes
Toasted Bran Muffins
Print Recipe
Servings Prep Time
12 muffins 20 minutes
Cook Time
30 minutes
Servings Prep Time
12 muffins 20 minutes
Cook Time
30 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 350℉ and line 12 muffin cups with paper liners. Spread wheat bran out on a large baking sheet and toast in oven for 6-8 minutes turning once.
  2. While wheat bran is toasting and cooling, cook 1 cup of raisins and 1/2 cup of water in a small saucepan over medium heat until soft and the water has been absorbed, about 10 minutes. Puree raisins until smooth.
  3. In a medium bowl, whisk together wheat bran, flours, baking powder, baking soda and salt. Set aside.
  4. In a large bowl whisk together oil and brown sugar. Add egg and egg white and whisk to combine. Stir in pureed raisins, remaining 3/4 cup water, buttermilk, orange juice and orange zest.
  5. Add dry ingredients and stir just to combine. Stir in 1/2 cup of raisins. Scoop evenly into muffin cups, mounding the batter.
  6. Bake for approximately 20 minutes or until a toothpick inserted comes out clean. Remove and allow to cool for 5-7 minutes before removing muffins from tin to cooling rack.
Recipe Notes

-it is highly recommended to weigh dry ingredients.

-when scooping the batter, the muffin cups will be very full.

-if you don't want whole raisins in the final muffin, cook all the raisins with 3/4 cup of water and blend, continue with recipe adding only 1/2 cup additional water (for 1 1/4 cup total) and omit raisins at the end.

Apple Date Cake with Pecan Streusel

Apple Date Cake with Pecan Streusel
Print Recipe
Servings Prep Time
20-24 pieces 40 minutes
Cook Time
40 minutes
Servings Prep Time
20-24 pieces 40 minutes
Cook Time
40 minutes
Apple Date Cake with Pecan Streusel
Print Recipe
Servings Prep Time
20-24 pieces 40 minutes
Cook Time
40 minutes
Servings Prep Time
20-24 pieces 40 minutes
Cook Time
40 minutes
Ingredients
Apple Date Cake
Pecan Streusel
Servings: pieces
Instructions
Pecan Streusel
  1. In a small bowl, stir together all ingredients and set aside.
Apple Date Cake
  1. In a medium sauce pan combine dates and water. Cook over medium heat, stirring occationally until dates are very soft and pasty, about 10 minutes. Remove from heat and stir in spiced rum. Allow to cool slightly before adding to recipe.
  2. Preheat oven to 350℉ and lightly grease a 9" x 13" pan with non-stick spray or butter. Line the pan with parchment, overhanging on two sides (this allows you to lift the cake out of the pan).
  3. While dates are cooling, whisk together the 2 cups of flour, baking powder, baking soda, spices and salt in a small bowl. Set aside.
  4. In a seperate small bowl toss together chopped apple and 1 tbsp of flour. Set aside.
  5. In a medium bowl whisk together sugar and oil. Add eggs one at a time, incorporating after each. Add dates, applesauce and buttermilk whisking to fully combine.
  6. Whisk in dry ingredients until combined. Add diced apples, shaking off any excess flour as you add them. Stir to evenly distribute.
  7. Pour into prepared pan and sprinkle evenly with pecan streusel. Bake for approximately 35-40 minutes or until a toothpick inserted in center comes out clean.
  8. Allow to cool completely prior to lifting out of the pan and cutting into desired portions. Serving with Spiced Rum Caramel is highly recommended.

Rosemary Buttermilk Rolls

Rosemary Buttermilk Rolls
Print Recipe
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
18-20 minutes 105 minutes
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
18-20 minutes 105 minutes
Rosemary Buttermilk Rolls
Print Recipe
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
18-20 minutes 105 minutes
Servings Prep Time
12 rolls 30 minutes
Cook Time Passive Time
18-20 minutes 105 minutes
Ingredients
Servings: rolls
Instructions
  1. Whisk together buttermilk and 1/4 cup water. Warm to 95℉-110℉ in the microwave using 30 second intervals.
  2. Combine warmed liquids, sugar and yeast in a stand mixer bowl fitted with a dough hook (see note). Allow yeast to bloom for 10 minutes
  3. Stir in 1 1/2 cups of flour, rosemary and salt. Start kneading and add the butter chunks a few at a time, along with additional flour until the butter has been incorporated and the dough is starting to pull away from the sides. Continue to add flour by the tablespoon until the dough is smooth and no longer sticks to the side of the bowl, about 8 minutes.
  4. Place dough in a lightly oiled bowl and cover with plastic wrap or kitchen towel. Allow dough to rise in a warm, draft-free area until doubled in size, approximately 60 minutes.
  5. Preheat oven to 400℉. Remove dough from bowl to a clean work surface. Knead two or three times by hand to remove the air. Divide dough into 12 equal portions of 55-58 grams each. Roll into balls and place on a parchment lined baking tray 1/4" apart. Cover with oiled plastic wrap or kitchen towel and allow to rise for 45 minutes.
  6. Whisk egg and 1 tbsp of water with a fork and brush evenly onto rolls. Bake in preheated oven for 18-20, rotating tray half way through baking time. Remove from oven and slide onto a cooling rack, removing the parchment paper. Allow rolls to cool to slightly warm or room temperature for serving.
Recipe Notes

-If kneading by hand, bloom yeast as instructed and stir in the first portion of flour, rosemary and salt.  Turn the wet dough onto a work surface and add a few chunks of butter and 1/4 cup additional flour.  Knead by hand, adding remaining butter and flour by the tablespoon until dough is smooth and no longer sticks excessively to the work surface. Proceed as the recipe indicates.

-Spacing buns 1/4" apart will result in tray style rolls that you have to pull apart.  For more individual rolls,  increase spacing to 1 1/2" between rolls.

Cranberry Pork Rib Roast


Cranberry Pork Rib Roast
Print Recipe
Servings Prep Time
6-10 people 30 minutes
Cook Time Passive Time
120 minutes 20-30 minutes
Servings Prep Time
6-10 people 30 minutes
Cook Time Passive Time
120 minutes 20-30 minutes
Cranberry Pork Rib Roast
Print Recipe
Servings Prep Time
6-10 people 30 minutes
Cook Time Passive Time
120 minutes 20-30 minutes
Servings Prep Time
6-10 people 30 minutes
Cook Time Passive Time
120 minutes 20-30 minutes
Ingredients
Servings: people
Instructions
Pork Rib Roast
  1. Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
  2. Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
Cranberry Apple Sauce
  1. Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
  2. Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.

Spiced Rum Caramel


Spiced Rum Caramel
Print Recipe
Servings Prep Time
1 1/4 cups 10 minutes
Cook Time
12 minutes
Servings Prep Time
1 1/4 cups 10 minutes
Cook Time
12 minutes
Spiced Rum Caramel
Print Recipe
Servings Prep Time
1 1/4 cups 10 minutes
Cook Time
12 minutes
Servings Prep Time
1 1/4 cups 10 minutes
Cook Time
12 minutes
Ingredients
Servings: cups
Instructions
  1. Assemble all ingredients prior to cooking.
  2. Combine sugar and water in a medium-large saucepan (I used a 3 quart). Heat over medium-high until sugar is dissolved, gently swirling pan once or twice. DO NOT STIR. If any crystals form on the side of the pan, brush away with water and a pastry brush. Allow to cook at a boil until starting to turn an amber colour, about 10 minutes.
  3. Once the outer edge starts to turn colour you can gently swirl the pan a couple of times to evenly distribute, once again, do not stir. When it becomes a deep amber colour, remove from heat and whisk in heavy cream. The mixture will bubble vigorously. Once it has smoothed out, whisk in butter and salt. Stir in rum. Pour into a sealable jar and allow to cool completely prior to storing in the fridge.
Recipe Notes

-If in doubt about the colour, opt for slightly lighter.  Going to dark will result in a slightly bitter/burnt taste.

-Makes about 1 1/4 cups and will keep in a sealed jar for up to a month in the fridge.