Saskatoon Berry Scones

Saskatoon Berry Scones - Candy Coated Culinista

A lunchtime city walk became such a fruitful trip when I stumbled upon a Farmer’s Market a block from my office. Saskatoon berries look like blueberries; but are surprisingly related to the apple family. The city of Saskatoon was named after this berry.

Yield/Serving: 6-8
Prep Time: 20 min.
Cook Time: 20-25 min.
Difficulty level is: Easy

• 1 cup 2% milk
• 1 tsp baking soda
• 4 cups flour
• 1 cup granulated sugar (use – 1/2 cup)
• 1 cup butter
• 1 large egg
• 2 tsp baking powder
• 1 tsp salt
• 1 – 1 ½ cups Saskatoon Berries

1. Preheat oven to 350°F.
2. Line a cookie sheet with parchment paper.
3. Combine milk and baking soda together in a medium sized bowl and let rest.
4. Using a large bowl, whisk together flour, sugar, baking powder and salt.
5. Cut butter into cubes and blend using a pastry blender.
6. Add in milk mixture and mix.
7. Gently mix Saskatoon berries and incorporate.
8. Flour work surface and lightly knead dough until a ball is formed.
9. By hand flatten dough and fold dough over again a few times.
10. Shape dough into a 9” circle, cut into 6 to 8 wedges, place on cookie sheet, and leave space between each piece.
11. Brush with milk and bake for 20-25 minutes or until lightly browned on top.
12. Let cool a little and serve.

• You can also use a food processor if so desired.

Please Enjoy

My thoughts
I’m surprised at how my scones always turn out. For some reason I just never know with scones and yet they come out soft and fluffy and bursting with flavour. All enjoyed these and the only comment was where the clotted cream and jam is. Now these had to travel so I didn’t bring those; but it was perfect none the less.

Mini Jumbleberry Tarts & No Cook Jumbleberry Jam

Mini Jumbleberry Tarts - Candy Coated Culinista

Mini Jumbleberry Tarts – Candy Coated Culinista

I have never made tarts before and I stay away from anything that requires rolling dough. I lack the counter space and the skill to evenly roll. After making these tarts I know I will need to hone these skills. This recipe looked so enticing I made the homemade jam immediately and let the flavours marry and then I would tackle my tarts later. I have 6 weeks until the jam goes bad, so I have time right? I was ready to make this recipe I realized the dough had to sit in the fridge for 1 ½ hrs prior to rolling. Way to not read the recipe in full C.C. That meant I found myself making dough @ 6:45 in the morning to get this recipes completed in time.

Mr. C. was going to beat me home from work, so he pulled out the dough to rest outside and when I got home I worked fast as I had to beat the light to get a good photo. I put them in the oven and I watched as the jam spilled over in some of the tarts. I was thinking did I do something wrong and is it possible to not have spillage? Looking at the photo I knew I was doing okay, just not as pretty as the photo as usual. When they came out I wasn’t really impressed with myself. They looked okay but not great and Mr. C. keeps telling me time and time again that I am too hard on myself. Today I am starting to believe this is true, you see it’s the perfectionist in me. I wasn’t even sure if I was going to submit my semi-lemony letdowns in my eyes, but Mr. C. said to submit it and I’m glad I followed his advice.

This was a Chatelaine Cooking Club challenge and I can’t believe it but I won the best photo again. I must be doing something right, even if I can’t see it. I won a $100 gift card to Chapters.Indigo and I have some cookbooks that I will now be purchasing thanks to the cooking club. The lesson here is beauty is in the eye of the beholder and to never doubt yourself and just go for it. For the push I needed Mr. C. will be getting a treat from his wishlist also my treat. See my winning picture here.

From Chatelaine

Yield/Serving: 24
Prep Time: 30 min.
Cook Time: 25-30 min.
Difficulty level is: Hard

• 2 cups all purpose flour
• 1 cup cold unsalted butter, cubed
• ½ tsp salt
• ½ 260-g cream cheese, at room temperature
• 1 egg, divided
• 1 ½ cups jumbleberry jam
• Coarse sugar (Optional)

1. Whirl flour, butter and salt in a food processor until coarse crumbs form.
2. Add cream cheese and egg yolk.
3. Pulse just until dough starts to form a ball.
4. Divide dough into 2 portions.
5. Shape each into a flat disc, then cover with plastic wrap.
6. Refrigerate until firm 1 ½ hours.
7. Preheat oven to 375°F.
8. On a lightly floured surface, roll each portion of dough into a 12`x 12`square, about 1é4`thick.
9. Cut into 24 3`circles.
10. Gently push rounds into a 24 cup mini muffin pan, pressing along the bottom, then up the sides until pastry is slightly over the rim.
11. Gather and re-roll dough scraps to ¼” thick.
12. Cut into 1” stars (or other shapes) using a cutter.
13. Fill each dough cup with 2 tsp jam.
14. Lay star cut-outs on jam.
15. Brush edges and stars reserved egg white, then sprinkle with coarse sugar.
16. Bake in centre of oven until tops are brown, 25-30 min.
17. Let stand 10 min, then remove tarts from pan.

• Make the jam in advance.

Please Enjoy

Mr. C. liked them and loved the jam.

My thoughts These tasted wonderful the cream cheese in the pastry was a great touch and the jam was amazing. It didn’t look professional but it looked rustic.

No Cook Jumbleberry Jam

This jam is to go in my mini Jumbleberry tarts. The recipe from Chatelaine required me to go get mason jars and freezer jam pectin. I had 2 packets of Club House No Cook freezer Jam and based off of both recipes this is much easier and as I’m a busy lady. I used this method and saved myself a few bucks and a trip to the hardware store. I also added blackberries as I thought it would taste even better.

Yield/Serving: 3 cups
Difficulty level is: Easy

• 1 cup strawberries, chopped
• 1 cup raspberries
• 1 cup blueberries
• 1 cup blackberries
• Lemon zest from one lemon
• 1 cup granulated sugar
• 1 – 45g pack no cook freezer jam

1. Wash and rinse your jar.
2. Place prepared fruit in a large bowl.
3. With a potato masher, mash the berries.
4. Stir in lemon zest
5. Gently stir in sugar and allow to stand for 15 minutes.
6. Slowly sprinkle in gelling powder, a little at a time onto the mixture, while stirring for 3 minutes.
7. Let stand for 5 minutes.
8. Gently stir again for 1 minute.
9. Pour jam into jars and leave 1” space at the top.
10. Seal tightly and jam is ready to eat.
11. Store in the fridge for up to 6 weeks, or store in freezer for up to one year.

Please Enjoy

Mr. C. was trying to sneak into my jam jar before I even got to make my tarts. It was that good from the taste testing.

My thoughts
The Jam is warm and fruity and with the lemon there is a brightness to jam. I have even caught myself licking the spoon or butter knife because I didn’t want to waste a morsel. I will be trying to make my own home jam from now on when the mood strikes me. There are so many possible combinations I can’t wait to make some more.

The Books & Cookie Cutters I bought with my Giftcard

The Books & Cookie Cutters I bought with my Giftcard

Very Berry Galette

Very Berry Galette - Candy Coated Culinista

Very Berry Galette – Candy Coated Culinista

When I received my August issue of Chatelaine I said to myself “I need to try whatever this galette thing is, and it really looks like a rustic pie and therefore a perfect first attempt pseudo pie recipe”. I learned a galette is a French term for a free-form crusty cake. Since I haven’t made pie dough from scratch yet I have some work to do. Up until this week I would buy the pie crust and am quite content with that when I’m lazy or in a time crunch. The recipe said I could make the dough up to 3 days in advance and that’s exactly what I did as I was so busy but wanted to try and make this thing. The dough came out perfect and was easy to roll, but when I was waiting for it to get to room temperature I was having my doubts to be honest.

I had a chance to use for the first time my marble pastry slab and marble rolling pin I got at the CNE Pavillion from Benix. It was such a great steal I had to buy it even though a year ago I knew I had no intention of making pasties that required rolling, as it seemed like alot of work to me. I would purposefully choose recipes where rolling isn’t necessary; I just seemed to stay away from it. But this recipe made me go into my treasure chest and pull out my baking accessories and roll away. Marble is fairly easy to keep cold but ensure that it is cold to make the dough easier to roll out. I could use any fruits I desired, but I knew what I wanted to do the moment I saw the cover. I just had to reproduce this cover to the best of my abilities. That cover from the get go just said ‘make me” and that’s exactly what I did.

This is another Chatelaine Cooking Club Challenge I chose do, as I like to pick the recipes that I have never tried before and see what comes of it. I was chosen again amongst all the pictures and I was very excited to see my picture was included.

Yield/Serving: 8
Prep Time: 30 min.
Cook Time: 35-40 min
Difficulty level is: Medium

• 1 ¼ all-purpose flour
• 1 tbsp granulated sugar
• ¼ tsp salt
• ½ cup cold unsalted butter, cubed
• 4 tsp ice water
• 1 tbsp lemon juice
• ½ cup packed brown sugar
• 3 tbsp cornstarch
• 1/8 tsp salt
• 4 cup berries* (strawberries sliced if large)
• 1 tsp coarse sugar
• Icing sugar (optional)

*Use any mix of soft fruit like berries, peaches, plums and apricots.

1. Whirl flour with granulated sugar and ¼ tsp salt in a food processor. Add butter. Pulse until crumbs form. With motor running, add ice water and lemon juice through spout. Continue whirling just until dough comes together. It should not be sticky.
2. Position rack in the bottom of the oven to 375°F. Lay a large piece of parchment on counter. Sprinkle lightly with flour. Pat pastry dough into a ball. Dust rolling pin with flour. Roll pastry on parchment into a circle, about 12” wide. Pastry will be very thin and edges will be uneven. Transfer parchment and pastry to baking sheet.
3. Combine brown sugar and cornstarch and 1/8 tsp salt in a large bowl. Stir in berries until coated. Tumble fruit mixed onto centre of pastry, forming a 10” circle. Fold pastry over, just to cover edge of fruit. Centre of pie should not be covered with pastry, and edge will be uneven. Lightly brush pastry with water then sprinkle with coarse sugar.
4. Bake until pastry is golden and mixture is bubbly, 35 to 40 min. Serve warm with vanilla ice cream, or cool and dust with icing sugar.

• Make-ahead tip: Make pastry, wrap in plastic and store in the fridge up to three days. Let sit at room temperature about 20 min before rolling.
• I made my dough in my blender, as I don’t own a full sized food processor. Blendtec says you can make dough in the blender and it was basically achieved. I was just fearful that I was going to kill the motor so I did the last bit by hand; but it is possible to make dough in a blender.

Please Enjoy

My thoughts
It tastes like pie and is fast and simple. The berries bubbled and the juices flowed from the bursting berries and created this jam like sauce throughout the galette. The pastry held up to the saucy jam and maintained its crunch as I took my bite. Mr. C. thought it was a bit messy for his liking (totally surprised me there); but as I cut a piece and held it up and did not break or run over. The galette had a sweetness and tartness in each bite and is a great dessert idea for a casual dining party or a backyard party.

Very Berry Galette - Candy Coated Culinista

Very Berry Galette – Candy Coated Culinista

Chatelaine August Cover

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