Pulla (Finnish Coffee Bread)
Apr06

Pulla (Finnish Coffee Bread)

This recipe comes from the Finnish community of Sointula on Malcolm Island in north coastal B.C.  The Finns settled there to build a ‘place of harmony’ in the early part of the last century. Tuula Lewis, one of the community’s beloved matriarchs, often provided many loaves of this delicious sweet bread for the local museum. When I visited the museum, before I was even allowed into the collection of Malcolm Island...

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Latvian Bacon & Onion-stuffed Rolls (Piradzini)
Feb09

Latvian Bacon & Onion-stuffed Rolls (Piradzini)

A celebration in the scattered Latvian communities of Canada often include these bacon-filled buns. They are fabulous with a salad for a quick lunch or, if you make them smaller, are great cocktail appetizers.This recipe was one of those that the late Tanya Barsevski shared with me years ago while she still lived in the farm town of Mount Forest and cooked at the local high school…a time when secondary schools had real kitchens.  ...

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Nana’s (Utterly Fabulous) Multi-Grain Rolls
Sep19

Nana’s (Utterly Fabulous) Multi-Grain Rolls

When Joan Heath of Radisson, Saskatchewan, shared this great recipe, she explained its title. “My mom (a.k.a. Nana to our children, Audra and Aidan) bakes the best rolls and bread that I have ever had. So light and fluffy. She didn’t start until she was in her 40’s. I had no interest in cooking or baking as a teenager and in fact, left home having never cooked a meal. But I did spend hours watching her method (and...

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Whole Wheat & Flax Dinner Rolls
Jul22

Whole Wheat & Flax Dinner Rolls

Packed with flax seeds, sunflower seeds and pumpkin seeds, these irresistible rolls have a slight nutty flavour. No harvest supper is complete without them! Ingredients: 1-1/4 cups skim milk (300 mL) 2 Tbsp honey (30 mL) 2 Tbsp canola oil (30 mL) 1 tsp salt (5 mL) 1/4 cup water (60 mL) 1 Tbsp rapid rise yeast (15 mL) 1-3/4 cups whole wheat flour (425 mL) 2 Tbsp ground flax seed (30 mL) 2 cups all-purpose flour (500 mL) 2 Tbsp chopped...

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Barley Pizza Crust
Dec06

Barley Pizza Crust

This is a novel new way of creating pizza crust. It’s nutty flavour is wonderful, particularly underneath milder toppings.   When using barley flour with 4% beta-glucan content, three slices of pizza would contain over 3 grams of beta-glucan, enough to meet the required daily intake for lowering cholesterol. 1 cup (250 mL) warm water 1 tsp (5 mL) sugar 2 ¼ tsp (11 mL)  quick rise yeast 2 tbsp (30 mL) canola oil 3 cups (750 mL)...

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