Three Seed Biscuits

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I found this recipe in the November 2010 edition of Canadian Living. This recipe was paired up with a vegetable lentil soup that looked extremely appealing as the weather has just started to change and get quite chilly. These biscuits and the vegetable lentil soup sounded like a perfect way to warm up on a cool Autumn evening. These biscuits were extremely flavourful and had a nice crunch due to all the seeds. And, they are healthy!

Ingredients

  • 1-1/4 cups (300 mL) all-purpose flour
  • 1 cup (250 mL) whole wheat flour
  • 1/4 cup (50 mL) sunflower seeds
  • 1/4 cup (50 mL) flax seeds
  • 1/4 cup (50 mL) pumpkin seeds
  • 1 tbsp (15 mL) granulated sugar
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) cold butter, cubed
  • 1 cup (250 mL) milk
  • 1 egg, lightly beaten
  • 2 tbsp (25 mL) sesame seeds (optional)

Method

In large bowl, whisk together all-purpose and whole wheat flours, sunflower seeds, flaxseeds, pumpkin seeds, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until mixture is in coarse crumbs. Stir in milk to form soft slightly sticky dough.

With floured hands, turn out onto lightly floured surface; knead gently 10 times. Pat out into 7-inch (18 cm) square. Cut into quarters. Cut each quarter into 3 strips (and then in half if you’d like smaller biscuits). Place, 1 inch (2.5 cm) apart, on ungreased baking sheet. Brush tops with egg; sprinkle with sesame seeds.

Bake in centre of 425°F (220°C) oven until golden, about 12 minutes. Let cool on pan on racks. (Make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks; thaw and reheat in 350°F/180°C oven for 10 minutes.)

Winter Sangria

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Right before I was set to attend a Thanksgiving dinner with approximately 30 of my friends, I was watching “Cooking for Real with Sunny Anderson” on the Food Network. I had been trying to figure out what I could bring to the Thanksgiving potluck when I saw Sunny make a winter sangria that looked absolutely delicious. I decided to try and make it and then bring it to the potluck. It was a hit! I will definitely make it again; perhaps for Christmas. Since I love cinnamon, I sprinkled the apple & pear slices with cinnamon powder in addition to stirring in the cinnamon sticks. The fruit really looked pretty in the pitcher. A perfect chilled winter drink!

Ingredients

  • 2 cups no-pulp orange juice
  • 3 to 6 ounces orange liqueur
  • 2 tablespoons honey
  • 1 cinnamon stick
  • 2 blood oranges or clementines, supremed
  • 1 Granny Smith apple (or other tart apple), cored and chopped into 1/4-inch cubes
  • 1 Anjou (red) pear, peeled, cored and chopped into 1/4-inch cubes
  • 2 liters sweet sparkling red wine, chilled (recommended: Rosa Regale)
  • 1 liter lemon lime soda, chilled


    Method

    In a large pitcher or punch bowl, whisk together orange juice, orange liqueur and honey. Add cinnamon stick, blood oranges, apple and pears, stir to combine. Set aside at room temperature to macerate, at least 1 hour, until ready to serve. Add wine and soda, stir gently to combine, and serve immediately over ice.

    Strawberry Chocolate Muffins

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    Ingredients
    • 1 1/2 cups sliced strawberries
    • 1/3 cup plus 1 tablespoon sugar
    • 1 1/4 cups all-purpose flour (spooned and leveled)
    • 1/2 cup whole-wheat flour (spooned and leveled)
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1 cup low-fat buttermilk (or 1 cup of milk with 1 tablespoon of white vinegar)
    • 1/4 cup light olive oil or vegetable oil
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 1/4 to 1/2 cup of semi-sweet chocolate chips

    Method

    1. Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with paper liners. Toss together strawberries and 1/3 cup sugar. Using a potato masher, lightly mash berries; set aside.
    2. In a large bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon. In a glass 2-quart measuring cup or a medium bowl, combine buttermilk, oil, egg, and vanilla; whisk to combine.
    3. Make a well in the center of the flour mixture and pour in the buttermilk mixture and the berry mixture (with juice). Add chocolate chips. Fold just until combined. Using an ice cream scoop, divide the batter among the muffin cups. Sprinkle the tops with remaining sugar.
    4. Bake until a toothpick inserted in the center of a muffin comes out clean, about 17 minutes. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.






    Yield: 12 muffins

    Adapted from recipe on wholeliving.com under “Strawberry Muffins”