Appetizers | Soups/Salads | Entrees | Entree Accompaniments | Desserts
Desserts
Cheddar Apple Muffins
Yield: 12 muffins
These muffins are great for breakfast or packed in lunch boxes.
| 2 | cups | Flour |
| 1 ½ | tsp | Baking Powder |
| ½ | tsp | Baking Soda |
| 1 | tsp | Salt |
| ½ | cup | Butter, softened |
| 2/3 | cup | Sugar |
| 2 | Eggs | |
| 1 | cup | Shredded Apple |
| ½ | cup | Shredded Cheddar Cheese |
Preheat oven to 350 F. Sift first four ingredients into a bowl. Combine next four ingredients. Add wet mixture to dry ingredients all at once. Stir until combined (don’t over mix). Add cheese and fold in. Spoon batter into greased muffin tins or tins lined with muffin paper cups. Bake 20 to 25 minutes or until springy to touch.
Feel free to add crispy bacon or diced green onions to the better before you spoon into muffin cups.
These muffins freeze well!
Evans Sour Cherry Clafouti
| 2 to 3 | cups | Fresh Pitted Evans Cherries* |
| 2 | tbsp | Sugar |
| ¾ | cup | Whole Milk |
| 3 | Eggs | |
| 1 | tbsp | Amaretto |
| 2 | tbsp | Melted Butter |
| ¾ | cup | All-Purpose Flour |
| ¼ | cup | Sugar |
| ½ | tsp | Baking Powder |
| ¼ | tsp | Salt |
Topping:
| ½ | tsp | Cinnamon |
| 1 | tbsp | Sugar |
Distribute cherries in a buttered 10” pie plate and sprinkle with 2 tbsp. of sugar. In a small bowl, beat together milk, eggs, Amaretto and melted butter. Add flour, sugar, baking powder and salt and beat to a smooth batter. Pour over cherries. Bake at 375 F until golden brown and set in the middle (about 30 minutes). Will puff slightly. Sprinkle with cinnamon and remaining sugar. Let cool in and for 10 to 15 minutes before cutting to wedges. Serve warm with whipped cream.
*Evans cherries are a type of sour cherry that grow in Alberta and are incredibly prolific. If Evans cherries are not available substitute with fresh, sour, firm pitted cherries, sliced black plums, apricots or nectarines.
Grilled Peaches with Chocolate and Ice Cream
Yield: 6 servings
Peaches from BC are now available at Farmer’s Markets, road side stands and in grocery stores. This is a wonderful, simple recipe that combines the juiciness of fresh peaches, with the exquisite taste of chocolate and the coolness of ice cream.
| 2 | tbsp | Butter, melted |
| 6 | Large, Ripe Peaches, halved and pitted | |
| 1 ½ | cups | Bittersweet Chocolate, broken into small pieces |
| ½ | litre | Ice Cream |
Pre-heat the barbecue to medium-high heat and ensure that the grill is clean. Grill the peaches flesh side down for 3 to 5 minutes or until peaches begin to brown slightly. Transfer the peaches, flesh side up, to a baking pan/barbecue pan/or a double thick sheet of foil. Brush the peaches lightly with melted butter and place equal amounts of chocolate in the well of each peach. Cover the grill and cook until the peaches are soft and tender all the way through. Serve warm with a scoop of your favourite ice cream.
Barbecued Pinapple with Brown Sugar Butter Sauce
Serves: 8 as a light dessert
Another great summer dessert!
| 1 | whole | Pineapple, top and outer shell removed, sliced into quarters |
| lengthwise, core removed | ||
| ½ | cup | Unsalted Butter |
| ½ | cup | Brown Sugar |
Pre-heat barbecue and ensure grill is clean of any food residue. On medium to low bbq heat, place lengthwise pieces of pineapple on grill. Cook turning to ensure that all sides of pineapple turn lightly brown. Place butter in a small saucepan and melt on stove top on medium heat. Add sugar, stir and continue to cook at a simmer until sugar dissolves ensuring that mixtures do not burn. Pour into a serving pitcher and serve with barbecued pineapple.