Easy Cinnamon Buns

These tasty, quick, and easy cinnamon buns are an great alternative to regular cinnamon buns.  This recipe still gives you a hearty bun, without having to spend all day baking.

Easy Cinnamon Buns

Easy Cinnamon Buns
Yields 12
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 2 cups all purpose flour
  2. 2 cups whole wheat flour
  3. 2 Tbsp baking powder
  4. 2 tsp Salt
  5. 1 tsp cinnamon
  6. 1 tsp nutmeg
  7. 1 cup butter cold, cut in cubes
  8. 1 1/4 cup milk
Filling
  1. 1/3 cup butter melted
  2. 1/2 cup brown sugar packed
  3. 2 1/2 tsp cinnamon
  4. 1/2 tsp nutmeg
Instructions
  1. Preheat oven to 400F; prepare your 12-cup muffin pan by greasing it with cooking spray.
  2. In an electric mixer bowl, add both flours, baking powder, salt, cinnamon, and nutmeg. Turn mixer on until the dry ingredients are well combined.
  3. With the mixer on low, add the cubed butter and continue mixing until it resembles coarse crumbs. Add the milk and mix until a dough forms into a ball that comes away from the side of the ball. Turn dough onto floured counter and let rest for 5 minutes.
  4. While the dough rests, melt the butter for the filling. Combine the brown sugar and the spices.
  5. Cut the dough in 2 equal parts and let rest for 10 minutes. The filling recipe above is enough for both halves.
  6. Once the dough has rested, roll the first half into a rectangle that is approximately 8"x 12". Brush dough with melted butter, getting as close as possible to the edges. Sprinkle with half of the brown sugar/spice mixture.
  7. Beginning with the long edge closest to you, snugly roll the dough together. Once you've finished, pinch the raw edges together to seal the roll. Cut the long roll into 6 equal pieces, each one approximately 2" in length. Place in greased muffin tin. Repeat the previous two steps with the remaining dough.
  8. Peel the outermost layer of each roll out and curl the edges under, so they begin to look like roses. You don't have to do this step, but it does add to the overall appearance once they've been baked.
  9. Bake in 400F oven for 25 minutes. The buns will be a lovely golden brown!
Notes
  1. This recipe has been tested with both regular milk and buttermilk, and results were consistent.
River City Cookery http://rivercitycookery.com/
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Almond Flax Granola

Almond Flax Granola

Granola is a great pantry staple that is perfect for breakfast or topping yogurt for snacking.This easy to make Almond Flax Granola combines whole grain oats with flax to bring you a delicious granola that is family-friendly and full of fibre.

Almond Flax Granola
A delicious, family-friendly granola packed with omega-3 fatty acids and fibre!
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Ingredients
  1. 2 cups large flake oats
  2. 1 cups almonds chopped
  3. 1/2 cup milled flax seed
  4. 1/2 cup maple syrup
  5. 1/4 cup Canola Oil
  6. 1/2 tsp vanilla extract
  7. pinch Salt
Instructions
  1. First, preheat the oven to 300F and line a baking sheet with parchment or a Silpat.
  2. In a large bowl, combine oats, almonds, and flax. Set aside.
  3. In a small bowl, combine maple syrup, canola oil, vanilla extract, and salt.
  4. Add maple syrup mixture to dry ingredients and mix until coated.
  5. Spread mixture in a thin layer on the baking sheet and bake for 30 minutes. Remove from the oven and stir every 10 minutes.
Notes
  1. Store your granola in an air-tight container; a mason jar works well. It will keep for a few weeks at room temperature (if it lasts that long!).
  2. PHEc Tip: Keep your milled flax seed in the freezer to lengthen it's shelf life.
River City Cookery http://rivercitycookery.com/
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Stuffing (or Dressing)

One of my favourite side dishes when the holidays roll around is stuffing. There are many, MANY different ways to make it, and who doesn’t love bread?! Our family is a big fan of the boxed favourite, Stovetop Stuffing, while my bf’s family keeps it real and cooks it in the bird. You can add so many things to stuffing to suit your taste, which makes it a great option for holiday dinners. Traditionally, stuffing is cooked in the bird, hence its name. The term dressing is used when it is cooked outside of the bird.

I’ve kept this recipe super simple and the crispy, toasty bread on top and around the edges is soooo good when it is fresh out of the oven. 

 

 

Stuffing
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Ingredients
  1. ~5 cups day-old cubed bread (about 1/2 pound bread)
  2. 1 tbsp vegetable oil
  3. 2 stalks celery, chopped
  4. 1 small onion, diced
  5. 1 tbsp fresh sage, chopped
  6. 1 tbsp fresh thyme leaves
  7. 1/2 tbsp dried parsley
  8. salt and pepper
  9. 1 1/4 cup chicken broth
Instructions
  1. Preheat oven to 375F.
  2. Heat oil in medium non stick pan over medium heat. Add celery and onion and saute until celery and onion is soft and translucent (about 8-10 min). Add salt and pepper to taste.
  3. Cube bread and place in large bowl.
  4. Chop the fresh herbs and add to onions and celery in the pan. Cook for 1 min until the herbs become fragrant.
  5. Add the veggie mixture to the bread in the bowl and stir to combine.
  6. Pour half the chicken stock into the bowl with the bread and stir until the bread becomes moist.
  7. Pour into 9x9 glass or baking dish. Sprinkle the dried parsley over the top, along with salt and pepper. Pour the remaining chicken broth over the mixture in the pan.
  8. Place in oven and bake for 25 minutes. After 25 minutes, remove the foil and bake for 30 minutes more.
  9. When it's finished, the bread will be brown and toasty on top and the internal temperature should be about 165F.
Notes
  1. The internal temperature is more important when you are cooking stuffing inside a bird. When it's in a dish, if you bake according to the directions above, it will be fine.
  2. If you are adding meat, make sure it is completely cooked, or very close to completely cooked before adding it to the bread mixture.
River City Cookery http://rivercitycookery.com/

 

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Wild Rice Casserole

Wild rice casserole was one of my favourite dishes when I was growing up. It wasn’t a dish that we had on a weekly basis but it did appear on the dinner table somewhat regularly.The recipe required a little bit of planning ahead, so when I noticed my mom boiling the wild rice I knew an amazing dish was coming my way the next day. When I transitioned into adulthood this recipe got lost in the mix, then one day I had the biggest craving for it and immediately messaged my mom for the recipe! Love for certain foods never leaves you.

There isn’t one specific thing that I can put my finger that makes this wild rice casserole my favourite, it’s all good! I’ve always enjoyed the crisp almonds and rice bits on the top but I also really enjoy the creamy mushroom bits in the middle!

I really hope you try out this casserole – it’s certainly not the healthiest dish but it’s simple and delicious!

Wild Rice Casserole

Wild Rice Casserole
This family friendly wild rice casserole is simple to make and delicious!
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 1 cup wild rice
  2. 4 tbsp butter, unsalted
  3. 1 medium onion, chopped
  4. 1 cup celery, chopped
  5. 1 cup mushrooms, sliced
  6. salt and pepper, to taste
  7. 1 can cream of mushroom soup (284mL), low sodium
  8. 1/2 cup almonds, chopped or slivered
Instructions
  1. Rinse rice and Cook according to package instructions. I cooked 1 cup of rice to 2 cups of water, but this may differ depending on your rice.
  2. Melt butter in a medium frying pan and sauté onion, celery, and mushroom until soft.
  3. Mix together rice, sautéed vegetables, salt and pepper, and can of mushroom soup in a casserole dish and pat flat.
  4. Sprinkle almonds on top and bake covered for 45 minutes- 1 hour at 350F.
Notes
  1. You can substitute 1 can of mushroom pieces for the fresh mushrooms.
  2. I prefer to make the rice the day before and store in the fridge until ready to put the casserole together.
River City Cookery http://rivercitycookery.com/
We hope you’re enjoying some of our family recipes! Be sure to check out our family shortbread and jam-jam recipes from the last few weeks.

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“Jam Jams”

These cookies are my absolute favourites at Christmastime and they are a must-have when we put together a cookie tray. They also hold a special place in my heart, as they were something that I used to bake with my Oma. My mom and I are super lucky, as we managed to get a usable recipe from her, before she passed away. We make them now and I don’t think I’ll ever not make them without thinking about her.

Jam-jams do bear a remarkable resemblance to the very popular Imperial cookies, but they are considerably smaller and the cookie itself is more of sugar cutout cookie. It also gives a better balance between cookie and jam, as I find that Imperial cookies usually end up being too much cookie for the amount of jam.

 

Jam Jams
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Ingredients
  1. 1 cup butter, room temperature
  2. 1 egg yolk
  3. 2 cups flour
  4. 3/4 cup sugar
  5. 1 jar jam - raspberry is the best, but apricot will also work, or simply your favourite!
Instructions
  1. Preheat oven to 350F.
  2. Cream butter until smooth. Add sugar, egg yolk and flour. Mix until the dough comes together. You can mix the last few crumbs in by hand.
  3. Roll out very thin (between 1/8" and 1/4") and cut with small round cookie cutter - no bigger than 1 3/4" across. A glass will also work if you don't have the proper cookie cutter.
  4. Bake in 350F oven for 10-12 minutes. You want to see just the slightest golden brown edge when baking. These cookies really benefit from keeping a close eye on them.
  5. Once cool, fill them with the jam of your choice and sandwich the cookies together.
Notes
  1. *This recipe really works best if all ingredients are at room temperature.
  2. *The dough can be made ahead of time, and chilled.
  3. *Take the dough out well before you plan on baking (at least an hour). It gets very hard in the fridge and takes time to come to room temperature. You can work the dough a bit with your hands to get it pliable - don't be discouraged if the dough is still very stiff when you begin.
River City Cookery http://rivercitycookery.com/

 

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