Candy Cane Shortbread

Over the next few weeks we’re excited to share some of our most treasured family recipes with you. All of these foods bring with them a lot of special memories and traditions. First up is shortbread!

I’ve always had a special place in my heart for shortbread. I mean how can you go wrong with sugar, butter, and flour? I’ve been a bit of a shortbread snob for as long as I can remember and I can tell you I would take whipped shortbread over the biscuit type any day. The recipe I’m making today is one that my mom has been making for years however, I’ve tweaked the recipe a little since learning it and I’ve made it my own. 

We hope you enjoy the first of our family recipes: Candy Cane Shortbread!

Candy Cane Shortbread

Candy Cane Shortbread
Yields 24
A delicious shortbread topped with crushed candy cane.
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Ingredients
  1. 1 1/2 cups All-purpose flour
  2. 3/4 cup Powdered sugar
  3. 1/4 cup Corn starch
  4. 1 cup Butter, unsalted and cool*
  5. 2-3 Candy canes, crushed
Instructions
  1. Preheat your oven to 350F
  2. Prepare a baking sheet with parchment paper or other non-stick liner, set aside.
  3. Combine dry ingredients in a large mixing bowl.
  4. Cube your butter, add to dry ingredients, and use a fork to combine. It should become 'pebbly.'
  5. Use your hands to quickly bring the ingredients together to form a dough.
  6. Using your hands scoop up some dough and roll into 1 inch balls.
  7. Place balls on your baking sheet leaving about 2 inches of space around them. You will probably need to use 2 baking sheets.
  8. Use a fork to press down the balls, add about 1/2 tsp of crushed candy cane, and press again with your fork.
  9. Bake for 10-12 minutes or until slightly brown underneath.
Notes
  1. *Don't let your butter come completely to room temperature before you use it or it will result in cookies that completely flatten out.
  2. *When forming the dough and the balls, work quickly. The heat from your hands can melt the butter.
  3. *If you're only using one baking sheet to bake 2 batches of cookies make sure the sheet cools completely between batches!
River City Cookery http://rivercitycookery.com/
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Easy Blueberry Muffins

Easy Blueberry Muffins

Summer is definitely upon us now and with it comes lots of fresh berries! We covered strawberries in our last post, and next up comes blueberries.  Manitoba is a blueberry hot spot and lots of people pick wild berries in cottage country to put in pretty much everything, including pancakes, muffins, and pies.  They are a tasty addition to lots of dishes, and they are packed with lots of nutrition as well.

This muffin recipe is super easy and shouldn’t take you more than a few minutes to put together.  They are best straight from the oven while the blueberries are still nice, soft, and juicy.

Blueberry Muffins
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Ingredients
  1. 6 tablespoons butter or margarine, at room temperature
  2. ¾ cup sugar
  3. 2 large eggs
  4. 2 cups whole wheat flour
  5. 2 teaspoons baking powder
  6. ¼ teaspoon salt (if you use unsalted butter or margarine, increase to ½ teaspoon)
  7. ½ cup milk
  8. 2 teaspoons vanilla
  9. ¼ teaspoon almond extract
  10. 1 ½ cups blueberries, fresh or frozen
  11. 1 tablespoon sugar, mixed with ½ teaspoon cinnamon (optional)
Instructions
  1. Preheat oven to 375F. Grease, or line your muffin tins.
  2. Sift together flour, baking powder and salt in small bowl and set aside.
  3. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time - beat well after each addition.
  4. Add dry ingredients to butter mixture and beat well. Stir in the milk and both the vanilla and the almond extracts. Mix till smooth. Stir in the berries quickly.
  5. Fill the muffin tins about ¾ full. Sprinkle with cinnamon sugar, if using.
  6. Bake for about 25-30 minutes, until golden brown. Cool in the pan for 10 minutes before removing them.
Adapted from from King Arthur Flour's "Favourite Blueberry Muffins"
Adapted from from King Arthur Flour's "Favourite Blueberry Muffins"
River City Cookery http://rivercitycookery.com/
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Rhubarb Berry Crisp

Rhubarb Berry Crisp

Our gardens are overflowing with ripe, delicious rhubarb right now, and this rhubarb berry crisp is the perfect way to start using it up!

Crisps are one of our favourite desserts. They can be made very quickly, often with ingredients you always have on hand, and are perfectly suited for a crowd. This recipe combines tart rhubarb with sweet berries to create a perfect dessert that can be served with ice cream or stand alone. 

Bring this rhubarb berry crisp to your next summer potluck!

Rhubarb Berry Crisp

Rhubarb Berry Crisp
Serves 8
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Cook Time
55 min
Cook Time
55 min
Ingredients
  1. 3 cups rhubarb, chopped
  2. 3 cups berries (blueberries, strawberries, raspberries), sliced if strawberries
  3. 1/2 cup all-purpose flour
  4. 1/4 cup oats
  5. 3/4 cup sugar
  6. pinch salt
  7. 1 tsp cinnamon
  8. 1/4 tsp nutmeg
  9. 1/2 cup unsalted butter, cold
Instructions
  1. Preheat your oven to 375F and take out a 9x9 baking dish.
  2. Add fruit in your 9x9 dish and mix to combine.
  3. Combine flour, oats, sugar, salt, cinnamon and nutmeg in a medium bowl and mix to combine.
  4. Cut in the cold butter to your flour and oats mixture. You can also crumble it with your fingers!
  5. Pour flour mixture evenly over your fruit and bake for 50-55 minutes or until golden brown on top.
Notes
  1. We used a 1:1 ratio of rhubarb to berries but if you prefer your crisp a little less sweet you can use a higher ratio of rhubarb.
  2. Serve crisp with ice cream, whipped cream, or as is!
River City Cookery http://rivercitycookery.com/
One final note: if you still have oodles of rhubarb after making this crisp don’t forget that you can freeze it or try out these Rhubarb Tea Biscuits!

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Cheddar Chive Scones

Cheddar Chive Scones

Scones are one of the easiest types of quick bread to make so over the next couple of weeks we’re going to share two of our favourite scone recipes – one savoury, and one sweet! These Cheddar Chive Scones are the perfect savoury scone to highlight the fresh spring chives that are springing up.

This recipe is very quick to put together and makes 8 pieces. They are the perfect scone to serve with soup or salad or to eat all by themselves with some butter. We dare you to eat only one!

Cheddar Chive Scones

 

Cheddar Chive Scones
Serves 8
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Ingredients
  1. 2 cups all-purpose flour
  2. 2 tsp baking powder
  3. 1/4 tsp salt (increase to 1/2 tsp if using unsalted butter)
  4. 1 tbsp sugar
  5. 1/4 cup cold butter, grated*
  6. 2 large eggs, beaten
  7. 1/3 cup buttermilk
Add-ins
  1. 3/4 cups cheddar cheese, shredded
  2. 2 tbsp chives, choped
Instructions
  1. Preheat oven to 450F and line a baking sheet with parchment paper.
  2. Combine dry ingredients in a large bowl and mix together well.
  3. Combine the grated butter and wet ingredients in a small bowl.
  4. Add wet ingredients to dry ingredients and combine to form a shaggy dough.
  5. Fold in the cheddar cheese and chives.
  6. Turn out dough onto a floured surface and form into a circle 6-8" in diameter and about 1-1.5" thick. Cut into 8 pieces and transfer to baking sheet.
  7. Bake for 12-15 minutes and remove from oven when they have a golden brown bottom.
Notes
  1. If the dough seems to dry, feel free to add a splash more of buttermilk.
  2. *Use a cheese grater to grate the butter to more evenly distribute it throughout the dough
River City Cookery http://rivercitycookery.com/
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