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Maddalena Fuller

Nov
03

Coconut Cream Cupcakes

  • 2+ 3/4 all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 + 3/4 cups sugar
  • 1 cup butter
  • 1 cup coconut milk
  • 4 large eggs, separated
  • 1 tsp vanilla
  • 1 cup buttermilk

Combine the wet ingredients, and add to the dry ingredients. Whip the egg whites separately and add them last. Spread the mixture into 18 muffin holes and bake for approximately 25 minutes.

Icing

  • 8oz. package of cream cheese
  • 1/2 cup butter
  • 1-2 cups icing sugar
  • 1/8 cup coconut milk
  • 1 tsp vanilla
  • lightly toasted almonds and coconut to dust cupcakes

P1010025

Delicious wholesome carrot-bran molasses muffins

  • 3 cups flour
  • 1 tsp baking soda
  • 1 + 1/2 tsp baking powder
  • 1 tbsp cinnamon
  • 2 cups of bran
  • 4 eggs
  • 1 + 1/2 cups veg oil
  • 1 + 1/4 cps dark brown sugar
  • 3 cups grated carrot
  • 1 cup raisins
  • 1/2 cup molasses

Bake for 25 minutes at 350 degrees.


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Sep
10

Banana Nut Apricot Bread

1/3 cup soft butter
2/3 cup sugar
1-2 eggs
1.5 cups banana pulp
1 + 3/4 cups flour
2 + 1/4 tsp double acting baking powder
1/2 tsp salt
1/2 cup chopped pecans or walnuts
1/2 cup of diced dried apricot bits

Preheat the oven to 350 degrees and bake for approximately 1 hour. Cool before slicing.

I like to sneak out of bed early to make banana bread for breakfast. It is quick with no fuss and fills the kitchen with a warm, wholesome smell – which is particularly helpful for masking the smell of the party the night before. The apricot provides a tasty twist to traditional banana bread, which is best eaten in bed, fresh from the oven, with butter.

To make this a complete breakfast you will  need a large glass of water and vitamins if you did have a party the night before, a coffee and a Globe and Mail.


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May
13

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It must be the Brit in me that thinks that sausage baked in pastry is a good thing. Children and boys seem to be especially fond them them, especially with a side of dijon+ mayonnaise to dip them in.

  • 2 cups + 2 tbsp of self-rising flour
  • 1 tsp salt
  • 2 tbsp grated old cheddar cheese
  • 1 cup whole milk
  • 1 egg
  • 3 tbsp veg oil
  • 24 sausages, your choice.

Glaze

  • 1 egg
  • 1/2 tsp salt
  • splash of milk

Preheat the oven to 425 degrees. Combine the ingredients to form the dough and roll into a 1/4 inch thick sheet. Cut rectangular segments and roll the sausages into their own little sleeping bags, using your fingers to pinch the dough closed and tuck them in.  Line them up in a greased baking sheet and brush them with the milk/egg glaze. Bake them for 10-15 minutes. Serve them hot with a a mixture of dijon-mayonnaise on the side.


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May
13

p1010006

  • 6 cups of flour
  • 2 tsp baking powder
  • 2 tbsp sugar
  • 2 oranges worth of grated zest
  • 1/2 tsp salt
  • 1+ 1/3 cup of soft butter
  • 4 tbsp shortening
  • 2 cups buttermilk
  • 2 eggs
  • 1 cup thawed frozen blackberries

Preheat the oven to 350 degrees. Combine the dry ingredients and then fold in the wet ingredients. Do not overwork the dough. Form large disk shapes with your hands and then cut wedges like slices of pie. Or use a round cookie cutter to cut biscuit rounds. The recipe makes many many scones, I don’t remember how many, so feel free to cut it in half for 12 largish ones. Brusch the scones with a mixture of egg and milk, and sprinkle sugar on top, and then bake for 12 – 17 minutes – removing them once the edges start to turn a golden brown.


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