Childhood Memories – photos of deliciousness

Greetings!

First of all, Please note – the Cookie Exchange on December 10th has been cancelled. December is having its way with us and everyone is rather stuffed with events and festive deadlines and the general berserk hecticness that swamps us at the end of each year. No worries- we will gather in January and welcome the New Year with a good, collective feed. Oh, yes.

In the meantime, thanks to everyone who attended the Childhood Memories meetup in November. I had my German Lentil Soup all ready to go, but wasn’t able to make it to the meetup due to it being the day before Festival of Lights and work got away on me.

Thanks to Charmaine for hosting, Sandra for organizing and Lory for all the photos! Feast your eyes on some of the goodies shared on the night. Watch the blog and Facebook for news about January’s gathering!

cake-and-tarts childhood-memories chocolatecake cinnamon-buns-2 cinnamon-buns cookies meatballs meatballs2 pineapplecake pudding treats

 

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December Cookie Exchange!

SUMMERLAND BAKERS CHRISTMAS COOKIE EXCHANGE
Will Be Held on Saturday, December 10th
10:00 AM UNTIL 12 NOON
PLEASE BRING 6 DOZENS OF YOUR FAVOURITE CHRISTMAS COOKIES, SQUARES OR TREATS
TO EXCHANGE WITH FELLOW BAKERS
THE YEAR’S EVENT IS BEING HOSTED BY JEAN BALLANTYNE ~
Please R.S.V.P.  to Jean (email is below) ~ It is important to let Jean know you are attending and get directions.

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Spooky October eats

Hi all, Sophia here. I’ve been having a bit of a rough time lately and I just wanted to thank everyone for being so awesome.

Gaze longingly at the photos from this month’s Halloween themed meetup. November’s theme will be “childhood memories.” Details coming soon.

guacamole-spiders

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October Meetup – Halloween!

Hello, Summerland Bakers!

Photos from September’s meetup at Sandra’s have been posted on our Facebook page.

October’s theme: Halloween Treats and Savouries

WHEN:  Thursday, October 20th at 6:00 ish

WHERE:  Our host this month is Jean Willoughby-Flebbe.

We will enjoy our Trick or Treats in Garnet Valley – Please RSVP to Sandra at sandramorrey@shaw.ca and she will send you the address & directions.

See You There!

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What we ate in May (Sugar! Bacon!)

EDIT: I’m sorry I didn’t include recipe for the scones with BACON and cheese and chives that Lisa made. Here it is (*slides recipe under the door as placating gesture) http://www.kingarthurflour.com/recipes/bacon-cheddar-chive-scones-recipe

Bakers this way“Wanna know how many bacon things I ate?” Rylee said, her wide eyes daring me to ask the question.

“How many?”

“FIFTEEN!”

“That is a lot of bacon.”

“Yeah.”

Now, there is no way that Rylee managed to eat that many mini bacon-infused scones, but her enthusiasm certainly is a wonderful tribute to one of our fine country’s favourite foods.

Here is a short recap of our amazing adventures at Kim’s house for our Garden Party theme:

  • We learned that weddings are made more memorable when Granddad gets drunk off vodka-soaked gummy bears.
  • Rylee has lost her two front teeth and looks like a champion.
  • We met a baby with awesome hair.
  • A good dollop of whipping cream can compliment most everything
  • Vodka-soaked gummies are pretty much the best thing ever.
  • Except maybe bacon.
  • Homemade marzipan is something you do only once.
  • Chantelle can single handedly make you love Martha Stewart again.
  • Our cake to vegetable ratio is sometimes extremely skewed. I don’t need to tell you in what direction.
  • More recipes should call for high quantities of jam.
  • Kim is officially Queen of Hats. Obviously we’re leaving it to her to make her own crown, because it’s certain to be better than anything we come up with.
  • That is one big tomato.

Kim with tomato

A huge thank you to Kim for hosting us, and for everyone for bringing their amazing creations. Here are a collection of said goodies. Scroll to the bottom for details of our next meetup and also some ideas for future themes!

Berry and Lemon Tarts

Tracy’s Berry and Lemon Tarts. Look at how cute they are. They’re barely even there. You could eat four and hardly notice.

Rhubarb Sour cream Cookies

Lory’s Rhubarb Sour cream Cookies. She tried to dub them “rustic,” but these cookies were soft and fresh and decadent, and would be brilliant with a nice cup of Earl Grey tea.

Battenburg Cake

Who makes homemade Battenburg Cake, carving wedges of sponge into submission? Kim does. With her OWN MARZIPAN. I also discovered that Battenburg makes an excellent breakfast cake.

Blueberry Tart

I took so many photos of Evelyn’s Blueberry Tart, but this is my favourite because I tell myself it is a sea of blueberries atop custard and pastry, going on forever. Sigh.

Bocconcini Salad

Charlie alone made certain we didn’t collectively fall prey to scurvy, with her beautiful, delicious and healthy! Bocconcini Salad.

Potted Chocolate Puddings

How cute are these!? Inspired by Ms Martha, Chantelle created Potted Chocolate Puddings that are a luscious treat for a garden party. Or second breakfast.

Scones with Bacon, Chives and Cheese.

Before: Scones à la Lisa, with Bacon, Chives and Cheese.

We ate all the scones. Because BACON.

After: We ate all the scones. Because BACON.

Orange Chiffon Cake.

Janice’s Orange Chiffon Cake. You know when a cake is perfectly fluffy and you can tell that the whole “beat the egg whites to that magic vague texture that will make everything awesome” part of the cake making process must have gone really well? This cake was like that.

Raspberry Cream Cheese Coffee Cake

So many of Jean’s bakes are so pretty, they look like they belong at a rather posh high tea, and her Raspberry Cream Cheese Coffee Cake was no different. I mean look at it – it’s daring you with its decadence.

Vodka Soaked Gummies

Here they are – Evelyn and Charlie’s Vodka Soaked Gummies. They were sooo good, I have thought about them everyday since our meetup. And they count as a serving of fruit, right?

Blackberry Trifle

What you are seeing here is the base of Sharry’s Black Berry Trifle. What you don’t see is the bowl filled with a mountain of whipped cream, and a charming bowl of roasted slivered almond to top they whole thing off. And she made HOMEMADE CUSTARD!

Lemon Cupcakes with lemon buttercream

Sophia’s Lemon Cupcakes with lemon buttercream. I had meant to make angel food cake, but somehow misplaced the whisk attachment for my kitchenaid. How does that happen? Evil Kitchenaid Attachment Fairies?

Raspberry Cream Cheese Tarts

Denise made her dreamy little Raspberry Cream Cheese Tarts in two different pastry shells, because she’s fabulous like that.

Kim's Garden

Some of our clan got to have a tour of Kim’s garden, which is swoon-worthy and offers a rather grand view over Summerland and Okanagan Lake.

JUNE MEETUP!

  • Thursday, June 23 at Wendy’s! Thank you Wendy for hosting us! If you are attending, please email me for directions.
  • Theme – “Free From 2.0” Many people have asked for another opportunity to experiment with gluten free/sugar free recipes, so here’s your chance!
  • Time: 6.30pm-ish
  • PLEASE RSVP – I like to give our host some idea of how many will be attending. If you’re coming along to this month’s gathering, please email me to let me know you’ll be there.

IDEA ALERT #1

I recently met a man who told me of a supper club he and his wife used to belong to. Like our little group they would have a theme every month, and one month their theme was “Food from around the world.” In order to decide who got what area, the month previous they had thrown darts at a huge map of the world. Not only could you land on a country, but you could land on a specific city in that country. Imagine getting Chicago or Milan, or Timbuktu. If people are interested I am happy to acquire a map and some darts, or devise some other internet-based, spin-the-wheel option.

IDEA ALERT #2

After our May gathering, Kim and I enjoyed a concentrated discussion that had nothing to do with baking club meet ups but a lot to do with the apocalypse preparedness, both emotionally and in practical terms (it was a hell of a 15 minute conversation), and we thought it would be fun to indulge in an apocalypse-inspired recipe theme. I’m thinking this could be an entertaining one for the winter months. You could choose to inspired one of two ways with regard to recipe choice.

  • Bunker Basics- practical dishes for subsistence living.
  • Last Meal Merengue: The comet is coming and I’ll be damned if I’m eating Kraft Dinner.

What do you think? It’s our eating club and we can be as silly as we like! Leave a comment below or ship me an email.

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What we ate in April

I am once again so very late with the monthly update. Sometimes I think I am the worst baking club mistress in the land, and yet you all continue to put up with me and bring along glorious food every month. Forgive the silliness in this post. I have been unashamedly overindulging in Tom Robbins.

Quick, mark your calendars and call on the sunshine gods, for we are meeting THIS THURSDAY, May 26th at Kim’s place for a Garden Party. What have you always craved during your regular garden party soirees? Make it. Take a moment to glory in your creation. Sample the corner with a tiny spoon and then pack bits around the hole you left so you think we won’t notice (we do notice, only because we’ve all done the same thing). Then pack up your awesome offering, grab your most audacious hat, and come along to Kim’s place to indulge in some calorie stacking and tea drinking. (email now for directions!).

Onward with the great things we ate in April, when we descended upon Dianne’s house and surprised ourselves with how much a single plate can hold. Once again I am missing photos of two dishes. I need to calm down and focus before we dig in because once the forks come out, my photography mind just shuts down. I’m sorry, Lesley and Tina!

Summerland Bakers

Kim’s (aka The Milne Road Forager) Bread – baked in terracotta pots and served with two kinds of herbed butter

Would you like lashings of Spring Pea Butter atop your Stinging Nettle Pesto Bread? Or a ravishing half-inch layer of Cheeky Chive Butter? I mean, just look at these adorable taste explosions. Hands up who imagined hollowing one of these out and donning it as an edible hat? Practical and fashionable all in one, perhaps with tiny butter knife earrings as accessories. Kim, you are the queen of bread, and I salute you.Teracotta Pot Bread Teracotta Pot Bread2

Sharry’s Rhubarb Berry Crumble

Who doesn’t love a crumble? It’s like a big cuddle and permission to go to bed early with a good book. It unlocks the fireside of the mind and says “Calm down. Sure, life can crumble, but it’s still delicious.”Rhubarb berry crumble

Mirjana’s Rhubarb Cake

So engaging is our little clan of eaters that people who can’t attend sometimes still bring food. Mirjana was double booked at the last minute, but she still dropped off this rather tangy rhubarb cake. Thanks, Mirjana!Rhubarb cake

Laura’s Rhubarb Juice

An inordinate amount of sugar is usually required to make rhubarb juice palatable. But this was so good, it was worth every oom-pah-pah of diabetic polka in my veins. Rhubarb juice

Sandra’s Banana Chocolate Icebox Cake

Was I the only person who briefly considered smashing her face directly into this cake? Didn’t think so. Sandra gave me a printed recipe but I’m too lazy to write it out so instead I found a recipe online to what looks like the same one. Aren’t I a cheeky wee cake-loving creature?Banana Chocolate Icebox Cake

Lory’s “Rustic” Asparagus Puff Pastry Tart

Lory began our newest trend: If your dish doesn’t work out exactly as you wanted it to, you can dub it rustic and suddenly it will sound as if you meant to do whatever it is that went wrong. That Lory – she’s both fabulous and clever. That tart was delicious as well, which I think was down to its badass rustic attitude.Asparagus Tart

Denise’s Crepes with onion, spinach, asparagus, chives, parsley, and local cheddar

I have a theory that Denise stops off at some secret upmarket bistro on the way to our meetups, because her food is too glorious and always suspiciously lacking in “rustic” disaster elements.Asparagus Crepes

Tracy’s Rhubarb & Custard Crossovers

Having once attended a birthday garden party at Buckingham Palace (it was Princess Anne’s 60th), I can say with confidence that members of the Royal Family would have been walloping each other in the jaw to get their hands on one of these. Thank you, Tracy and thank you to Mastercook, for bringing this little beauties into our lives.Rhubarb Custard Crossovers

Jean’s Puff Pastry Spinach Cups

These are sweet and small and one tiny chomp above bite-sized. They are the kind of goodie I would have no qualms stuffing liberally into my purse at a buffet.

Puff pastry spinach cups

Recipe:

  • 1 pkge store-bought puff pastry
  • 250g frozen spinach
  • 1 Tbsp sour cream
  • 3 Tbsp cream cheese
  • 3 cloves garlic- minced
  • 1 cup cheese, grated
  • salt and pepper
  • 2 Tbsp oil

Cook garlic in oil for a few seconds. Add spinach & heat until water has evaporated. Combine sour cream, cream cheese & grated cheese with salt and pepper. Divide puff pastry into 12 squares and put in muffin pan. Spoon in filling. Bake 20 minutes at 375F.

Dianne’s Peas stuffed with dill, smoked salmon & cream cheese

I ate five of these. Sorry if anyone didn’t get one – that was me. Were these not delicate and delicious?stuffed peas

Wendy’s Strawberry Rhubarb Dump Cake

Looking back at the photos, I think what Wendy’s bake revealed was in fact a map to a secret island where treasures of margaritas wait to be discovered. And we ate the map. What were we thinking?Strawberry Rhubarb Dump Cake

Chantelle’s No Bake Butterscotch and Peanut Butter Bird’s Nest Cookies

I think these could be rebranded as an easy-to-grab hangover cure. Butterscotch because it sounds like a Hogwarts drink for grownups, peanut butter for that all important dose of protein, and perfectly packaged in nice little nests to give you some sense of control of your life again, since the memories of the night before are starting to float to the surface of your psyche.no bake spring treat

Sophia’s New Potato & Spring Onion Quiche

Oooh… check out the “rustic” pastry on this beauty.quiche

Lisa’s Pasta Salad with Mozzarella, Ham and Mint

I ate this for breakfast the next day. It didn’t even make it to the afternoon where it was supposed to be shown off to my colleagues at lunch. Nope. Ate it. Not sorry.Pasta salad

And that’s it! Did you read right to the end? I’m sorry there’s nothing more to see. Oh, wait! Here’s a photo of my kitten Iza sleeping the sun.iza

Okay that’s it now. Really, I’ve got nothing. See you Thursday. Remember your hat!

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Ancient Grain Adventures Report!

The quote of month for March goes to our youngest baking club member Rylee. We were all sitting down with our first rounds of glorious food when Rylee frantically nudged her mom and pointed out the awesome lack of a queue for early seconds. “Now’s the best time to go!” The second best quote of the month also goes to Rylee, who fell quite madly in love with Dianne’s Spelt Focaccia and was loading the pieces into her Tupperware at the end of the evening. When gently reminded by her mom that they were going on a big trip the next day and wouldn’t be able to eat so much, the young foodie quickly adapted. “Okay, we’ll just have two each.” This young lady is obviously one of us.

2 On Camera

Erick from ET2media hung out with us for the evening. Thanks, Erick!

Summerland Baking Club

Our youngest member and fearless extras gatherer is bottom left.

3 Digging in

Before I crack on with the Ancient Grain report, our next will be Thursday, April 28th at Dianne’s house (email me for directions) and the theme will be “Early Spring Offerings.” Something tells me there’s going to be some asparagus in our collective futures.

Below I have posted photos and any recipes that I have. Some of them I have forgotten who made them. At this stage however I think most of you have grown used to my somewhat haphazard style of “organizing” things. Thank you to those who gathered up all the recipes and note cards at the end of the evening, knowing full well that I would likely lose them if you didn’t.

Wild Rice, Lentil and Emmer Salad with Orange Vinaigrette

Who made this one again? It was delicious!

Wild Rice Salad

2 cups (500ml) cooked wild rice
2 cups cooked Emmer kernels
1 cup (250ml) lentils (French green or beluga), cooked or sprouted
1 cup cranberries
2 Tbsp (30ml) hemp hearts

Vinaigrette
Zest of 2 oranges
2 Tbsp grainy mustard
2 Tbsp cider vinegar
2 Tbsp Canola oil
3 Tbsp honey
Salt and pepper to taste

Toss rice, lentils, emmer kernels, cranberries and hemp hearts together in a bowl. Whisk together vinaigrette ingredients in separate bowl and then toss over salad. Season with to taste.

Lisa’s Volou Vorst

So awesome. So decadent. So. Much. Excellent. Bacon.Volou Vorst

Incredible Quinoa Salad (Whitewater Cookbook)

This was a favourite of many and I don’t think there were any leftovers. There is a recipe online here that I think may be the right one.

Quinoa Salad

  • 2 cups multi-coloured quinoa, cooked and cooled
  • 1 tsp salt
  • 1/2 tsp tumeric
  • 1 tsp paprika
  • 1 tsp cumin
  • 2 cups micro kale or julienned regular kale
  • 1/2 red onion, diced finely
  • 1 cup corn kernels, cooked and drained
  • 1 cup red pepper, diced
  • 1 bunch cilantro, chopped
  • 1/2 papaya, peeled, seeded and diced

Dressing

  • 1/2 papaya, peeled, seeded and chopped roughly
  • 2 limes, juice of both, zest of one
  • 1 tsp ginger, peeled and grated
  • 4 Tbsp grapeseed oil
  • 1/4 cup liquid honey
  • 1/4 cup fresh orange juice
  • 1/4 tsp salt
  • 1/4 tsp pepper

Combine all dressing ingredients in a food processor and process until smooth. A hand-held wand blender works well too.

Toss quinoa with salt, turmeric, paprika and cumin in a large salad bowl. Add kale, red onion, corn, red pepper, cilantro and papaya. Pour dressing over quinoa mixture and toss gently until well combined.

Jean’s Homemade Chocolate Digestives

Digestives are such an amazing comfort food. These would be perfect with a cup of strong tea. Digestive Biscuits

Tina’s awesome Hummus
I don’t have the amounts but the delicious secret everyone went away with was buttermilk!

hummus

  • Chickpeas
  • Olive oil
  • Garlic
  • Tahini
  • Buttermilk
  • Salt
  • Paprika

Jan’s Chocolate Quinoa Cake
This was very decadent! Jan adapted the recipe from two sources: Oh She Glows and makingthymeforhealth.com. She included red quinoa, duck eggs, butter, coconut cream, coconut powder, sugar and milk.

Chocolate Quinoa Cake

Denise’s Sweet Potato, Spelt, Kamut & Hemphearts Biscuits

Am I right – Denise were these yours? These would be excellent with soup.

Sweet potato spelt kamut biscuits

Chantelle’s Vegan Gingersnap Cookies
Vegan and gluten free and somehow still tasty! Find the recipe here.
Gluten free ginger biscuitsTama’s Italian Bean Stew with Kale & Quinoa
Comfort Food Alert!Italian Bean stew with kale and quinoa

Wendy’s Oatmeal Cake with Coconut Topping

Cake

Anyone else have two pieces of this? I loved how the top was kind of caramelized.

Kim’s rather glorious ancient grain crackers

I very much appreciate all the work that goes into these dishes, dishes I often would never be brave enough to try myself. Ancient Grain Crackers

Dianne’s Sourdough Spelt Focaccia

Spelt Focaccia

The infamous focaccia that young Rylee couldn’t get enough of! Luckily, she did save a few pieces for the rest of us.

Pumpkin Loaf  -Another tasty gluten free option!
Gluten free pumpkin bread

Val’s Chocolate Quinoa Cake
Quinoa Chocolate Cake
This cake looked as lovely as it tasted.
Ingredients
2 cups cooked quinoa
1/3 cup milk
4 large eggs
1 tsp. vanilla
3/4 cup butter, melted
1 1/2 cups sugar
1 cup cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Directions
Preheat the oven to 350°F and grease two 8-inch round cake pans; line the bottoms of the pans with parchment paper – this cake is very moist, and it will make removing them much safer.
In a blender, combine the milk, eggs and vanilla; add the cooked quinoa and the melted butter and blend until smooth. In a medium bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt; add to the blender and pulse until well blended.
Divide the batter evenly between the pans and bake for 40-45 minutes or until a knife inserted in the center comes out clean. Remove from the oven and cool completely in the pans before running a thin knife around the edges and inverting them onto plates. Frost if you like, or serve dusted with icing sugar.
I added a tablespoon of instant coffee to the cocoa, I some of the guests identified it and said it added to richness.

Laura’s Vegetarian “Meatloaf”Vegetable loafThis reminded me of the Glazed Lentil Apple Walnut Loaf from Oh She Glows. I had two servings because yummy.

Lory’s Bulgur, Black Bean, & Mushroom Enchilada Casserolebulgar mushroom and blackbean enchiladas

Oh, this was lovely. The smell is heavenly and it would be a great dish to serve to company. Or yourself. Serves 6 to 8 (or yourself if you’re really, really hungry).

Ingredients

  • 15 small or 10 large Corn Tortillas
  • 1 cup uncooked Bulgur Wheat
  • 1 Tbsp Olive Oil
  • 1 lb. White or Brown Mushrooms, chopped
  • 2 (15 oz.) cans Black Beans, rinsed and drained
  • 1 (28 oz.) can Mild Enchilada Sauce store bought or homemade (recipe follows)
  • 1 lb. Monterrey Jack Cheese, shredded

Optional Toppings (always say yes to optional toppings):

  • 1/2 cup halved Cherry Tomatoes
  • 4 Tbsp. crumbled Cotija or Feta Cheese
  • 1/8 cup chopped Cilantro leaves
  • 1 Avocado, diced
  • 2 Green Onions, chopped
  • 1 small Jalapeno, sliced into rings

1. Preheat oven to 375°F. Combine bulgur with 2 cups cold water in a large saucepan over medium heat. Bring to a boil, then cover and turn the heat to low. Simmer 15 minutes until cooked.

2. Meanwhile, heat 1 Tbsp. of olive oil in a skillet over medium-high heat. Add mushrooms and brown on one side for 60 seconds. Stir and continue to cook until soft, three or four minutes. Remove from heat and place in a large bowl.

3. Once the bulgur has cooked, fluff with a fork and transfer to the large bowl. Add the black beans, ¼ of the enchilada sauce, and ½ of the shredded cheese. Fold together with a spatula.

4. Pour another ¼ of the enchilada sauce into the bottom of a 13” x 9” baking dish. Arrange five tortillas to cover the bottom (you may need to cut into quarters). Spoon half of the filling over the top and press down with a spatula. Pour another ¼ of the enchilada sauce over the top.

5. Arrange another five tortillas in the dish to create a second layer, followed by the second half of the filling and another ¼ of the enchilada sauce.

6. Arrange the final five tortillas over the top of the dish, then pour the remaining enchilada sauce over the top. Spread the remaining shredded cheese over the top of the dish. Cover with well-greased foil and bake 25 minutes. Remove the foil and bake another five minutes or until cheese is bubbly. Let rest fifteen minutes, top with desired toppings, and serve.

Sophia’s Kamut Berry SaladKamut SaladThis is really nutritious and cheap to make. I think it will be my summer go-to salad recipe. It was supposed to have pomegranate but I couldn’t find any.

I did it! This blog post has taken me two weeks to finish. There are probably many, many errors. But I doubt anyone has read down this far anyway so nevermind. Oh, I’m very tired.

 

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