Displaying items by tag: quickbreads, cookies and bars

This is compliments of Liz Driver. Icebox cookies became popular with the introduction of electric refrigerators in the 1930s. For shredded almonds, simply grate whole almonds on a metal grater.

Lucy's test kitchen notes: We prefer unsalted butter for baking and compensated by adding 1 teaspoon of kosher salt to the flour mixture.


1/2 cup brown sugar

1/2 cup white sugar

1 cup butter, softened

1 beaten egg

2 tablespoons orange juice

Grated rind of 1 orange

2 3/4 cups flour

1/4 teaspoon soda

1/2 cup blanched almonds [whole, which one then grates]


With an electric mixer, cream together the sugars and butter until soft and fluffy. Beat in the egg, the orange juice and rind. Stir in the sifted flour and soda and then the shredded almonds.

Form dough into a roll and wrap in waxed paper. Chill in the refrigerator overnight, or until firm enough to slice thin.

Bake in a moderate oven of 375 F for 8 to 10 minutes. Cool on sheet for 10 minutes, then move to a rack. Makes 5 dozen or more.

Published in Recipes

This marvellous recipe is a quick bread with the texture of yeast bread. It is adapted from Home-Tested Recipes, a humble little recipe book compiled in 1941 by the Women's Association of Parkdale United Church in Ottawa. It belonged to Mrs. A. D. MacDougall, my husband's grandmother.

Lucy's test kitchen notes: This makes delicious toast slathered with butter and marmalade.


3 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1/4 cup granulated sugar

1/4 cup orange marmalade

1 egg, well beaten

1 cup whole milk

1/2 cup chopped pecans (add 2 tablespoons butter if other nuts than pecans used)


Preheat oven to 350 F.

Sift together flour, baking powder, salt and sugar. Combine marmalade, egg and milk. Quickly stir in the liquid. Fold in nuts. Allow to stand 10 minutes in a buttered loaf pan before baking.

Bake until crust is medium-brown and bread is cooked through, about 50 minutes. Remove from pan and cool on rack.

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A perfect breakfast or brunch dish, this can be made the night before and reheated in 350 F oven until warmed through.


4 Italian sausages, either hot or mild

2 tablespoons olive oil

1 onion, chopped

2 apples, peeled and chopped

1 cup yellow cornmeal

¼ cup flour

1 tablespoon baking powder

2 cups grated Cheddar cheese

2 eggs, lightly beaten

1 cup sour cream

1 cup canned cream corn

2 teaspoons chopped fresh jalapeno pepper, or ½ teaspoons chili flakes

Salt and freshly ground pepper


Preheat oven to 350 F. Butter an 8-inch square baking pan.

Remove sausages from casings and crumble. Heat oil in skillet over medium heat. Add onions and sauté for 2 minutes. Add sausage meat and sauté for 1 minute. Add apples and sauté until meat begins to lose its pinkness, another 2 minutes. Reserve.

Stir together cornmeal, flour, baking powder, 1 cup cheese, eggs, sour cream, corn and jalapeno. Season with salt and pepper and spoon into baking pan. Top with sausage meat and apple mixture, pushing it slightly into the dough.

Sprinkle with reserved cheese and bake for 45 to 55 minutes or until cornbread is cooked through. Serves 6.

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These squares have the flavour and texture of great pumpkin pie without the work. Drizzle the cream cheese topping over them for a fancy touch, or serve them plain.



2 cups flour

1/2 cup icing sugar

1 cup unsalted butter, cubed

1 teaspoon kosher salt


3 eggs, beaten

1 14-ounce can pumpkin purée

3/4 cup packed brown sugar

1/3 cup corn syrup

1/2 cup whipping cream

2 teaspoons lemon juice

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon allspice or nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon kosher salt


2 tablespoons butter, softened

2 tablespoons cream cheese, softened

1/2 cup icing sugar

1 to 2 tablespoons milk


Preheat oven to 350 F. Line a 9- x 13-inch baking pan with parchment paper.

Mix together flour, icing sugar, butter and salt in a food processor or by hand until mixture just comes together. Do not let it form a ball. Pat into prepared baking pan and bake for 25 minutes or until golden.

Combine eggs, pumpkin, brown sugar, corn syrup, whipping cream, lemon juice, vanilla, cinnamon, allspice, ginger and salt in food processor or blender and process until well combined. Scrape sides and process again.

Pour mixture over base and bake for 35 to 45 minutes or until centre springs back when touched. Cool.

Combine butter and cream cheese using a hand beater until soft and fluffy. Beat in icing sugar and enough milk to make a thin icing. Pour into a plastic sandwich bag and cut a small hole in one corner. Drizzle over squares, and draw a knife through the lines to make a design. Chill and cut into squares. Makes 24 squares.

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1/2 cup flour

1/4 cup unsalted butter, diced

140 gram log goat cheese

½ teaspoon salt

1 teaspoon chopped fresh thyme or pinch dried

1/2 teaspoon chopped fresh sage or pinch dried


Preheat oven to 350 F.

Add flour and butter to food processor. Crumble goat cheese and add into processor along with salt, thyme and sage. Pulse food processor until everything is combined and looks like coarse breadcrumbs.

Place in bowl and gather together into a ball. Chill 30 minutes. Roll out about ¼-inch thick on a floured surface. Cut 3-inch rounds, re-rolling scraps until you have 6 or 7 biscuits. Place biscuits on ungreased cookie sheet.

Bake for 15 to 18 minutes or until golden. Cool on a rack. Makes 6

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I've been using this basic cookie dough since my children were little. The variations are endless. You can shape them, roll them or plop them on a cookie sheet by the tablespoon. Add spices, nuts or chocolate chips.

Here is the basic recipe and five possible variations. I usually divide the dough into quarters and make a different kind of cookie with each quarter. They make perfect gifts for teacher or hostess - if you don't eat them all yourself. Add a teaspoon of vanilla extract if you want plain sugar cookie dough without any variations.



There are two ways to measure flour. The most common way is to scoop it from the canister or bag with a dry measure and then level it off. The second way is to fill the dry measure with a spoon - this method is taught in cooking schools and used in most magazines and books. It will give you slightly less flour. This recipe uses the first method.


2 cups unsalted butter (1 pound), room temperature

2 cups granulated sugar

4 large eggs

6 cups all-purpose flour (use the scoop and level method for measuring)

2 teaspoons baking powder

½ teaspoon baking soda

2 teaspoons kosher salt


Cream butter until softened, then beat in sugar until mixture is light and fluffy. Beat in eggs one at a time, scraping down the sides of the bowl until fully and incorporated.

Combine flour, baking powder, baking soda and salt in separate bowl. Slowly add dry ingredients to wet and beat until just incorporated.

Form mixture into a log and cut into four pieces. Wrap in plastic and refrigerate until needed. The dough can be used as is. Roll out and cut into shapes or leave in a log and slice into ¼-inch thick cookies.



¼ recipe basic cookie dough

2 tablespoons cocoa powder

½ cup chocolate chips/chunks


Preheat oven to 350 F.

Flatten dough, place in a bowl and sprinkle with cocoa powder. Fold or knead cocoa powder into dough so that it has a marbled look. Add chocolate chips.

Pinch off pieces of dough and roll into 1-inch balls. Place 2 inches apart on a parchment-lined baking sheet. Flatten slightly and bake for 10 to 12 minutes or until cookies are lightly browned around the edges. Transfer to a rack to cool.



¼ recipe basic bookie dough

½ cup thick jam or lemon curd


Preheat oven to 350 F.

Roll dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet. Use your finger to make the deepest possible indent in the middle of each cookie. Fill with about ½ teaspoon of thick jam, or leave empty if using lemon curd and fill after baking.

Bake for 10 to 12 minutes or until cookies are lightly browned around the edges. Transfer to a rack to cool.



¼ recipe basic cookie dough

1 tablespoon cocoa powder


Divide dough in half and place one half in a bowl. Sprinkle with cocoa powder and fold or knead cocoa powder into dough until well incorporated.

Roll out both the chocolate dough and plain dough on a lightly floured surface into long rectangles about 3 inches wide and ¼ inch thick. Lay the chocolate dough on top of the plain dough and roll up from the long side to make a long roll. Roll tightly in plastic or parchment paper and chill until firm.

Preheat oven to 350 F.

Slice roll about ¼ inch thick and place 2 inches apart on a parchment-lined baking sheet. Bake 10 to 12 minutes or until cookies are lightly browned around the edges.

Transfer to a rack to cool.



¼ recipe basic cookie dough

½ cup Skor bits

¼ cup chopped toasted pecans (optional)


Flatten dough, place in a bowl and sprinkle in Skor bits and pecans if using. Fold or knead together until incorporated. Form dough into a log, about 1 inch in diameter. Rolltightly in plastic or parchment paper and chill until firm.

Preheat oven to 350 F.

Slice roll about ¼ inch thick and place 2 inches apart on a parchment-lined baking sheet. Bake 10 to 12 minutes or until cookies are lightly browned around the edges.

Transfer to a rack to cool.



These are a good substitute for Christmas cake.


¼ recipe basic cookie dough

½ cup chopped apricots

½ cup chopped pitted prunes

½ cup raisins

½ cup dried cranberries

2 tablespoons chopped candied ginger

½ cup port

½ cup water

½ cup nuts of choice

2 large eggs

¾ cup packed brown sugar

1 teaspoon grated orange rind

½ teaspoon kosher salt

¼ teaspoon ground cinnamon

Pinch ground cloves

Pinch ground nutmeg


Preheat oven to 350 F.

Line an 8-inch square cake pan with parchment paper. Crumble 2/3 of the cookie dough into pan and pat into an even layer. Bake for 15 to 18 minutes or until dough is golden at the edges and just cooked through.

Place apricots, prunes, raisins, cranberries and ginger in a pot; add port and water and place over medium heat. Simmer for 6 minutes, stirring frequently, or until fruit is plump and soft and liquid has been absorbed. Set aside to cool. Add nuts.

Combine eggs, sugar, orange rind, salt, cinnamon, cloves and nutmeg in a bowl. Add to fruit mixture and stir together. Pour topping over pre-baked crust. Pinch remaining dough into little bits and sprinkle over fruit. Bake for 30 minutes or until topping is lightly browned and set. Cool and cut into squares. Makes about 30 squares.

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Cheesey and soft these are fabulous with the Eggs with Chickpea and Tomato Sauce.


2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon granulated sugar

3/4 teaspoon salt

2/3 cup cold butter, cut in cubes

1 cup buttermilk

¼ cup chopped dill, chives or coriander

1 cup grated cheddar cheese

Freshly ground pepper


1 tablespoon buttermilk

¼ cup grated cheddar cheese


Preheat oven to 450 F.

Combine flour, baking powder, soda, sugar and salt in a large bowl. Cut in butter with a pastry cutter or your fingers until mixture resembles coarse crumbs. Add cheese, herbs and pepper. Add enough buttermilk to bring together into a sticky dough (it may be slightly less than 1 cup).

Scrape dough onto a well-floured surface. Sprinkle with flour and pat or roll into a rectangle about 1/2-inch thick. Using a floured 2-inch cookie cutter, cut dough into rounds and place on a parchment-lined cookie sheet. Brush biscuits with buttermilk and sprinkle each with a bit of cheddar cheese. Bake for 18 to 20 minutes or until golden brown. Makes about 16 biscuits

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These traditional Jewish three-cornered cookies and are favourites during the festival of Purim, which begins at sundown on March 9. But you don't need to be observing it to love these traditional holiday cookies, which are shaped like a three-cornered hat and filled with jam, prune or poppy seed filling. My version is richer and flakier than some of the traditional recipes. It is easily doubled if you want more.

Cream Cheese Pastry:
3 ounces (90 grams) cream cheese, cut into pieces
3 ounces (90 grams) unsalted butter, cut into pieces
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar
1 cup chopped prunes
½ cup brewed green tea
3 tablespoons lemon juice
1 teaspoon lemon rind
¼ cup brown sugar
1 egg, beaten

Place cream cheese, butter, flour, salt and sugar in a food processor and pulse until mixture resembles breadcrumbs. Remove from processor and form into a ball. Chill for 1 hour.

Preheat oven to 375 F.

Combine prunes, tea, lemon juice and rind in a small pot over medium heat and bring to boil. Let simmer for 10 minutes or until prunes are very soft. Add brown sugar and let simmer for 5 minutes longer or until mixture is thick and jam-like.

Roll out pastry on a lightly floured surface to about ¼-inch thickness. Use a cookie cutter to cut out 3-inch circles, gathering and re-rolling scraps as necessary. You should have about 12 pastry bases.

Place a heaped teaspoon of prune mixture in the centre of each pastry round and brush edge of each circle with a little beaten egg. Bring pastry edge up around filling on two sides and pinch together to make a point of sealed pastry; repeat two more times (pinching pastry well to ensure that it seals together) so that filling is almost enclosed and cookie looks like a three-cornered hat.

Bake for 15 minutes or until pastry is golden. Cool on sheet for 5 minutes and transfer to a rack to cool completely. Makes about 12.

Published in Recipes

These biscuits can be made by hand or in a food processor. If you use the latter, add the milk by hand. Don't over-process the dough or the biscuits will be tough. To facilitate things, measure the ingredients the night before serving but don't mix them together. Alternatively, make the biscuits ahead of time and reheat them in a 350 F oven for 5 minutes.


2 ¼ cup all-purpose flour

1 tablespoon baking powder

¾ teaspoon salt

1 teaspoon cracked fennel seeds

2 tablespoons chopped chives

1 tablespoon chopped fennel fronds or dill

¾ cup unsalted butter, cut into pieces

2/3 cup milk

1 egg, beaten with 1 tablespoon milk


Preheat oven to 425 F.

Sift flour with baking powder and salt in a large bowl. Sprinkle in fennel seeds, chives and fennel fronds. Add butter and work with fingers until mixture resembles breadcrumbs.

Add enough milk to make a slightly sticky dough. Do not over-mix or biscuits will be tough.

Gather dough into a ball and place on floured board. Roll or pat to ¾-inch thickness.

Cut into 2-inch rounds, gathering and re-rolling scraps until you have about 14 biscuits. Place biscuits on a parchment-lined baking sheet, brush tops with egg wash and bake on cookie sheet for about 10 to 12 minutes or until golden. Makes about 14.

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Made with whole-grain Kashi cereal, this spin on Rice Krispies squares is a big hit with kids. Some even like it better than the traditional version, on which this recipe is based. You can use any whole-grain cereal but I like the Kashi Seven Grain.


4 cups puffed whole-grain cereal

2 cups miniature marshmallows

2 tablespoons butter

1/2 cup dried cranberries

½ cup chocolate chips


Butter an 8-by-10-inch (or similar sized) pan and set aside.

Heat the butter in a pot over medium heat. Add miniature marshmallows and stir for 2 minutes or until melted. Add cereal and cranberries and stir until cereal is well coated. Remove from heat and add chocolate chips. Scrape mixture into prepared pan and use a spatula to pack it tightly. Let set until firm. Cut into squares. Serves 8 to 10.

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