Cookies Archive

Chewy oatmeal and citrus cookies

Posted 29/04/2012 By Francois

Chewy oatmeal and citrus cookies

Production: 30 – Cookies
Preparation: 10 Minutes
Cooking: 12 Minutes

The goodness of oats, creamy texture of raisins and the pleasant acidity of citrus combined in a single bite. It is an explosion of flavors when we bite in these delicious cookies.

Serve as a snack or slip into a hiker’s pockets and they will quickly become everyone’s favorites. Since they are easy to freeze and they retain their texture well, feel free to double the recipe.

Note: For optimal storage in the freezer, it is best to use vacuum packaging.

Chewy oatmeal and citrus cookies

Chewy oatmeal and citrus cookies step 1  Chewy oatmeal and citrus cookies step 2  Chewy oatmeal and citrus cookies step 3

Butter – [1 cup]  (250 ml.)
Brown sugar – [1/2 cup]  (125 ml.)
White Sugar – [1/2 cup]  (125 ml.)
Eggs (large) – [2]
Orange – [1]
Lemon – [1]
Baking Powder – [1 teaspoon]  (5 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Ground Cinnamon  – [1/2 teaspoon]  (3 ml.)
Ground Nutmeg – [1/2 teaspoon]  (3 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Oatmeal Flakes (Quick Cooking) – [3 cups]  (750 ml.)
Flour (all purpose) – [1 cup]  (250 ml.)
Dried Cranberries – [1 cup]  (250 ml.)
Dark Dried Raisin – [1/2 cup]  (125 ml.)
Unsalted Peanuts – [1/2 cup]  (125 ml.)

1- Preheat the oven to 350 F (180 C).
2- With a peeler zest the lemon and orange. Cut the zest into fine julienne.
3- Combine butter, brown sugar, sugar, eggs and mix them until you have creamy texture. Add the lemon juice and half the orange juice, add the zest to the mix.
4- In another bowl, combine oats, flour, salt, cinnamon, nutmeg and baking powder and mix well.
5- Gradually mix the dry ingredients to wet ingredients. mix well.
6- When all is smooth, gently add the fruits and peanuts.
7- On a baking sheets, covered with parchment paper, place a measure of cookie mixture leaving space to enable them to expand during cooking.
8- Bake for about 12 minutes.
9- To avoid breaking the cookies, let them cool on the baking sheet for 5 minutes before transferring to a serving plate.

Molasses, spices and raisins cookies

Posted 09/04/2012 By Francois

Molasses, spices and raisins cookies

Production: 24 – Cookies
Preparation: 15 Minutes
Cooking: 15 Minutes

Bursting with flavors and popular with a glass of milk or a strong coffee, those molasses cookies are real classics.

Molasses, long considered “the poor’s sugar” was often used in local recipes in North America. While the white sugar, produced in the West Indies, was sent to the rich’s tables of Europe, molasses, main by-product of sugar cane refining, was distributed in the American colonies. It was with honey and maple, the main sugar used in most peasant recipes.

In our recipe, the taste of molasses combines with the flavors of cinnamon, ginger and nutmeg to produce a dessert full of flavor. All complemented by the addition of large dried grapes (Thomson) that adds mellow and sweet to every bite.

Molasses, spices and raisins cookies

Molasses – [1 cup]  (250 ml.)
Brown Sugar – [1 cup]  (250 ml.)
Butter – [1 cup]  (250 ml.)
Milk – [1/2 cup]  (125 ml.)
Cider vinegar – [1/2 tablespoon]  (8 ml.)
Eggs (large) – [2]
Flour (all purpose) – [5 cups]  (1,3 L.)
Dark Dried Raisin – [1 1/2 cup]  (375 ml.)
Ground ginger – [2 teaspoons]  (10 ml.)
Ground Cinnamon  – [1 teaspoon]  (5 ml.)
Ground Nutmeg – [1 teaspoon]  (5 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Baking Powder – [1/2 teaspoon]  (3 ml.)

1- Preheat the oven to 350F (180C).
2- In a large bowl, combine flour, ginger, cinnamon, nutmeg, salt and baking powder. Set aside.
3- In a second large bowl, combine molasses, brown sugar, eggs and butter to obtain a uniform mixture.
4- In a small bowl, combine milk and vinegar and pour into the sugar mixture.
5- Slowly add the dry ingredients in the liquid mixture.
6- Add the raisins and toss gently to distribute in the dough.
7- Place dough balls on a cookie sheet. Flatten with a fork or finger for thin wafer or leave in ball for soft cookies.
8- Bake for 12 minutes for thin wafers.
9- Bake 15 minutes for soft cookies.

Small Maple bites

Posted 14/12/2011 By Francois

Small Maple bites

Production: 50 – Bites
Preparation: 2 Minutes
Cooking: 10 Minutes

Some eagle-eyed visitors  will have noticed that the picture of our Christmas donuts included some small bites.

They, of course, would have guessed that in the small bowl where our “donut hole.” After all why not cook them turn them into pretty sweet and savory small bites.
Just drop them, for a minute, in a pot of hot maple syrup or warm honey.

The recipe is easy and the result perfect every time.

Small Maple bites

Small donuts bites – [50]
Maple syrup – [2 cups]  (500 ml.)

1- In a small saucepan, bring the maple syrup to a boil.
2- In small batch, place the fritters in the syrup.
3- Simmer for 1 minute.
4- Remove the fritters from the syrup and lay them on parchment paper.
5- Repeat for the rest of the fritters.
6- Allow to cool before consuming.

Nun’s sweet bites

Posted 21/11/2011 By Edith

Nun’s sweet bites

Production: 10 – Bites
Preparation: 5 Minutes
Cooking: 20 Minutes

Who does not remember the good smells that emanated from the presbytery to float up to the celebration of Sunday in church. Like any good Catholic we had an obligation to attend Mass on an empty stomach to receive the host. The wonderful smells of the presbytery kitchen tickled our nostrils. We envy the priests to have only a few steps to go from the church to the rectory to find themselves at the table near such well-stocked kitchen.

Nuns, in Quebec, use to made miracles in the kitchen with almost nothing. They had many faults but you can never accuse them of having spent the money away. They prepared their famous sweet bites with leftover pie crust mix. This recipe is “develishly” easy to prepare. Simply spread a layer of butter on the rolled dough and sprinkle, generously, with brown sugar. Mold into a large roll and cut into slices before browning them in the oven.

Nun's sweet bites

Pie Crust(left over) – [1]
Butter – [to taste]
Brown sugar – [to taste]
Ground Cinnamon  – [to taste]

1- Roll the dough on a lightly floured board.
2- Lightly butter the dough.
3- Sprinkle with brown sugar.
4- Add some cinnamon, if desired.
5- Roll the dough into a cylinder.
6- Cut into slices about 1/2 po. (1.5 cm) thick.
7- Place on a greased cookie sheet.
8- Bake at 375F (190C) for 20 minutes.

Delicious fine almond cookies

Posted 14/11/2011 By vLivres

Delicious fine almond cookies

Production: 35 – Cookies
Preparation: 30 Minutes
Rest time: 60 Minutes
Cooking: 10 Minutes

Tasty, crisp and well flavored with a good homemade jam. These cookies will shine on festive tables or in pretty little gift boxes. Our dough, generously flavored with ground almonds, is ideal for making small bites decorated with colorful cherry or plum jam. In fact, most jams, jellies or marmalades will suit them perfectly.

Making cookies at home is not very complicated but it takes a good organization in the kitchen. The tools are simple and easy to find (they often sleep in a bottom drawer).

To start, make sure to have one or more cookie cutters.  For cookies free of central opening, it is possible to use a small glass or a wine glass.
Also ensure free space in the refrigerator to place the dough during the rest period.
Finally, choose jam or jelly who will marry well with the taste of the dough.

Note: When cooking, the time shown is approximate because the final thickness of the dough can vary the cooking time greatly. Be careful and monitor regularly during the last 4 minutes of cooking. Remove cookies when edges begin to brown.

Note: You can replace the vanilla caviar by 1 teaspoon (5 ml) of pure vanilla extract.

Delicious fine almond cookies

Butter – [3/4 cup]  (190 ml.)
Brown Sugar – [3/4 cup]  (190 ml.)
Egg  – [1]
Vanilla caviar – [1/4 teaspoon]  (1 ml.)
Flour (all purpose) – [2 1/2 cups]  (625 ml.)
Almond powder – [1/2 cup]  (125 ml.)
Salt – [1/4 teaspoon]  (1 ml.)

1- Beat butter and brown sugar to create a homogeneous mixture.
2-  Add the egg and vanilla and mix well.
3- In another bowl, mix remaining ingredients (flour, almond powder and salt).
4- Slowly add the dry ingredients to the first preparation.
5- Divide dough in half and refrigerate 1 hour.
6- Preheat the oven to 350F (180C).
7- Lower the block of dough to 1 / 8 inch (3mm) thick.
8- Cut with a cookie cutter. Half with an opening in the center.
9- Place the cookies on a baking sheet lined with parchment paper.
10- Cook 10 minutes.
11- Cool 5-10 minutes.
12- Put a little jelly or jam on the full ones then cover with those with an opening in the center.