Monthly Archives: December 2018

Cranberry Crumble Bars

Cranberry Crumble Bars

 

A seasonal treat made with cranberry preserves for a flavourful holiday snack. Quick and easy to make, as well a great way to use up any left-over cranberries.

Cranberry Crumble Bars

Ingredients                                                  Makes: 8-inch square pan
1 Tbsp coconut butter (for greasing) ~or~ unsalted butter
1 1/4 cups all-purpose flour
3/4 cup rolled oats
1/2 cup organic raw sugar
1 tsp cinnamon powder
1/5 tsp fine sea salt
1/2 tsp vanilla extract
1 cup cranberry preserves (jam) *see recipe below
1/2 cup unsalted butter, softened at room temperature (may substitute up to half of butter with coconut oil)

Instructions
Preheat oven and prepare baking pan. Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with coconut oil or butter.

Combine crumble ingredients. In a large mixing bowl combine the flour, oats, sugar, cinnamon and sea salt until well blended. Add the vanilla and the softened butter and blend into the flour mixture evenly until a workable crumble texture is formed. Divide the crumble mixture, setting aside 1 cup in a separate bowl to be used as the topping later.

Filling the pan. Evenly distribute the remaining crumble mixture into the bottom of the greased baking pan and then press it down using a large spoon to form the cookie base. Spread the cranberry preserves over the crumble crust and then loosely sprinkle the reserved crumble topping evenly over the preserves.

Bake. Bake for 25 to 30 minutes or when the jam is bubbly and the crumb topping is lightly golden. Place the pan on a wire rack to cool completely before cutting into bars.

Storage. Store the cranberry bars in the refrigerator in an airtight container for up to one week or freeze for up to six months.

Recipe shared by J. Marshall

*Try our Cranberry Freezer Jam recipe here!

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Cranberry Freezer Jam

Cranberry Jam (Freezer Jam)

 

 

Cranberry jam is a great holiday treat and can be used alternatively as a cranberry sauce for traditional meals.

Cranberry Freezer Jam

Ingredients                                                               Makes: 1 cup ~or~ 8 ounces
12 ounce bag of cranberries
1 cup organic sugar
1/4 cup orange juice
1/4 cup lemon juice
1/2 cup purified water

Instructions
Dissolve sugar in liquid. In a dutch oven or medium-sized saucepan, dissolve the sugar in the orange juice, lemon juice and water over medium heat.

Add cranberries and cook down. Stir in the cranberries and then bring mixture to a rolling boil (which means it cannot be stirred down) and then reduce the heat to a simmer. Cook the cranberry mixture for 15 to 20 minutes or until it has thickened; stirring regularly and more so near the end. The berries should break open during the process. A potato masher can be used to break apart the berries to a smoother consistency or an immersion hand blender can also be used.

To determine whether the mixture will form a gel, try the spoon test. Dip a cool metal spoon into the hot fruit. Immediately lift it out and away from the heat and turn it horizontally. At the beginning of the cooking process, the liquid will drip off in light drops, as it cooks the jam will thicken. The jam is done when the drops are thicker and a couple of them run together before falling off the spoon.

A food thermometer can be used as well to determine if the jam is done. When the thermometer reads 210 degrees it is done. Overcooking the cranberry jam could cause it to become to thick, so keep an eye on it.

Storage. When the jam is done cooking, remove it from the heat and allow to cool for 10 minutes before transferring to sterilized jars for storage. Fill the sterilized jars using a small ladle or spoon. Do not over fill, leave a little space at the top for expansion otherwise the jars may break in the freezer. IMPORTANT: Allow the jars of jam to cool at room temperature before transferring to a freezer, otherwise they could break.

This is not a canning recipe which means the jam cannot be stored at room temperature. The jam can be stored for up to 6 months in the freezer; and will keep in a refrigerator for up to 10 days once thawed and used. Enjoy!

Recipe shared by: J. Marshall

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Whipped Shortbread with Jam Center

Whipped Shortbread with Jam Center

 

Shortbread is a traditional holiday treat that is quick and easy to make. In this recipe the cookies are made with jam centers, of which I used a homemade cranberry jam to be extra festive.

Whipped Shortbread with Jam Center

Ingredients                                                    Makes: about 30 cookies
1 cup unsalted butter, softened at room temperature
2/3 cup organic icing sugar or fine ground sugar
1/4 tsp almond extract ~or~ vanilla extract
2 cups all-purpose flour
1/4 cup cranberry jam ~or~ other berry jam *see cranberry jam recipe below!

Instructions
Preheat oven. Preheat oven to 350 degrees Farenheit and line two cookie sheets with parchment paper.

Combine ingredients. In a medium bowl combine the butter and sugar together with a mixer, then beat in the almond extract. Gradually blend in the flour until all ingredients are well combined. Whip the ingredients with a hand blender for about 5 minutes to make the shortbread fluffy and light.

Form cookies. Roll the cookie dough gently into cylinders and then cut the dough into 1/4-inch round cookie slices or spoon walnut-sized mounds of the dough unto the parchment paper. Space the cookies about 1-inch apart. Using a rounded measuring scoop or rounded end of a utensil, make indentations into the centers of each cookie.

Fill cookie centers with jam. With a small spoon fill the indentations in the cookies with jam of your choice. Red jams look the nicest for the holiday season.

Bake. Bake at 350 degrees Fahrenheit for about 12 minutes or when the bottom of the cookies begin to turn a golden brown.

Storage. Remove cookies from the oven and allow them to cool on the pan for a few minutes before transferring them to a wire rack. Cookies can be stored in an airtight container for up to a week. Parchment paper or wax paper can be used between the cookie layers to prevent sticking. Enjoy!

Recipe shared by: J. Marshall

*Try our Cranberry Freezer Jam recipe here!

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Coconut Macaroons

Coconut Macaroons

 

A delicious coconut treat that is crisp on the outside and chewy on the inside; coconut macaroons are easy to make with only 6 ingredients and can be made in under an hour.

Coconut Macaroons

Ingredients                                       Makes: approx. 30 cookies
2 cups unsweetened shredded coconut (200g bag)
3/4 cup organic sugar
3 Tbsp all-purpose flour
1/5 tsp sea salt
3 large egg whites
3/4 tsp vanilla extract

Instructions
Preheat oven and prepare cookie trays. Arrange a rack close to the top of the oven and then turn the oven on to 325°F. Line two cookie trays with parchment paper.

Combine dry ingredients. In a medium bowl combine the coconut, sugar, flour and sea salt.

Add wet ingredients. Separate the eggs whites from the yolks and then discard the yolks. Add only the egg whites to the dry ingredients along with the vanilla; mix well.

Shape the macaroons. With lightly wet hands to prevent sticking, form rounded teaspoon-sized balls and then transfer onto the lined baking sheets.

Bake. Bake at 325°F for 18 to 20 minutes or until golden brown. Cool on a wire rack. Cookies keep in the fridge for up to 1 week.

*Note: If using sweetened coconut, reduce the amount of sugar by 3 Tablespoons.

Recipe shared by: J. Marshall

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Double Chocolate Chip Cookies

Double Chocolate Chip Cookie

 

Chocolate lovers, we have the cookie for you! A chewy chocolate chip chocolate cookie. So delicious I bet you cant eat just a few!

Double Chocolate Chip Cookies

Ingredients                                                           Makes: 40 cookies
2 1/4 cups all-purpose flour
1/4 cup cocoa powder
1 tsp baking soda
1/5 tsp fine sea salt
3/4 cup unsalted butter, at room temperature
1 1/4 cup organic sugar
2 large eggs
1 tsp pure vanilla extract
1/4 cup semisweet chocolate chips

Instructions
Preheat oven. Position the rack in the center of the oven, and preheat to 350 degrees F. Line two baking pans with parchment paper.

Combine dry ingredients. Whisk together the flour, cocoa powder, baking soda and fine sea salt in a medium bowl.

Combine wet ingredients. Beat the butter and sugar on medium-high speed in a large bowl with a mixer fitted with a paddle attachment until it is light and fluffy, about 4 minutes. Add the eggs and beat to incorporate, followed by the vanilla. Scrape down the side of the bowl as needed.

Combine wet and dry ingredients. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Lastly, stir in the chocolate chips.

Prepare cookie trays with cookies. Scoop 12 “walnut-sized” balls of dough and space about 2 inches apart onto each prepared baking sheet. With a slightly wet spatula or dish, gently flatten each cookie to half its width. Make sure cookies are spread apart as they will spread out when baking.

Bake. Bake the cookies for about 8 to 10 minutes (the longer the cook time, the crunchier the cookies). Let cool for a few minutes on the baking sheet, and then transfer to a rack to cool completely. Store the cookies in a tightly sealed container at room temperature for up to 7 days.

Recipe shared by: J. Marshall

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