Snack Archive

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.

Cherry Vanilla Muffins

Posted 28/07/2011 By Edith

Cherry Vanilla Muffins

Production: 12 – Serving
Preparation: 20 Minutes
Cooking: 30 Minutes

Inspired by a recipe from  “More Than A Mount Full – A Culinary Journey”. Those muffins looked, to us, simply irresistible. Great for breakfast or snack.
For best result make sure to use ripe and juicy fresh cherries.

Cherry Muffins

Flour (all purpose) – [1 1/2 cup]  (375 ml.)
White Sugar – [1/2 cup]  (125 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Baking Powder – [1/2 teaspoon]  (3 ml.)
Baking Soda – [1/2 teaspoon]  (3 ml.)
Greek Yogurt  – [1/2 cup]  (125 ml.)
Canola Oil – [1/2 cup]  (125 ml.)
Egg (large) – [2]
Vanilla extract – [1 teaspoon]  (5 ml.)
Lemon (juce and zest) – [1]
Cherries – [2 cups]  (500 ml.)
Granola – [1/2 cup]  (125 ml.)

1- Pit the cherries and cut them in half.
2- Prepare the muffin pan and preheat the oven at 350 F.
3- Mix all dry ingredients in a bowl and set aside.
4- Mix all wet ingredients in another  bowl.
5- Carefully add the dry ingredients into the wet ones and mix well.
6- When the dough is bound add the cherries without stirring. You just combine them gently.
7- Pour the mixture into your muffin pan and bake.
8-  Sprinkle seeds on top of granola muffins.
9- This recipe will give you 12 small or 7  large muffins.

Lemon and Cranberry Muffins

Posted 25/05/2011 By Francois

Lemon and Cranberry Muffins

Production: 10 – Serving
Preparation: 10 Minutes
Cooking: 30 Minutes

Bursting with juicy and delicious berries, this muffin that will delight gourmets and will appeal to people who monitor the quality of their diet.
The tangy lemon marries the cranberry to make this a favorite little treat every day.

Lemon and cramberry muffins

Oatmeal Flakes (Quick Cooking) – [3/4 cup]  (190 ml.)
White Sugar – [1 cup]  (250 ml.)
Flour (all purpose) – [1 1/2 cup]  (375 ml.)
Baking Powder – [1 teaspoon]  (5 ml.)
Salt – [1/3 teaspoon]
Butter – [1/2 cup]  (125 ml.)
Milk – [2/3 cup]  (170 ml.)
Egg  – [1]
Fresh Cranberries – [2 cups]  (500 ml.)
Lemon Zest – [4 teaspoons]  (20 ml.)
Ground Cinnamon  – [1 teaspoon]  (5 ml.)
White Sugar – [4 teaspoons]  (20 ml.)

1- In a food processor, grind the oatmeal powder.
2- Put the oat powder in a large bowl.
3- Add flour, sugar, baking powder and salt.
4- Stir with a whisk.
5- Add the butter, using two knives, work the mixture until it has taken the appearance of breadcrumbs.
6- In a bowl, using a whisk, beat egg with milk.
7- Pour milk mixture over dry ingredients.
8- Add the cranberries and lemon zest and mix until dough is moist (do not overmix).
9- Spoon batter into muffin tins, greased or lined with paper cups.
10- In a small bowl, mix 4 tsp. (20 ml.) of sugar and cinnamon.
11-  Sprinkle tops of muffins with sugar mixture and cinnamon.
12-  Bake in preheated oven 400 F (200 C) from 25 to 30 minutes.