Be Well!

Cranberry Almond Orange Scones

Posted on 19. May, 2010 by Ellen.

Robbyn Redekopp – 2nd Place Winner  Red River College Baking Competition Yield: 12 scones   3 cup all purpose flour 750 mL 1/2 tsp salt 2 mL 1 Tbsp baking powder 15 mL 1/2 tsp baking soda 2 mL 1/2 cup sugar 125 mL 1/2 cup canola margarine 125 mL 1 cup buttermilk 250 mL [...]

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Cranberry Almond Orange Scone: All Good Things

Posted on 19. May, 2010 by Ellen.

Robbyn Redekopp begins our interview with a confession. “My grandmother makes the most awesome raisin scones in the world,” says Redekopp who recently completed the professional baking program at Red River College.

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Koeksisters

Posted on 19. May, 2010 by Ellen.

Anna Badenhorst – 1st place winner – 2010 Red River College Baking Competition

1st Place Winner – Red River College Baking Competition. Koeksister (pronounced cook-sister) comes from the Dutch word koekje, the diminutive of koek meaning “cake”. It is a South African syrup-coated doughnut in a twisted or braided shape (like a plait). It is prepared by deep-frying dough in oil, then dipping the fried dough into cold sugar syrup. Best eaten cold, koeksisters are very sticky and sweet and taste like honey. Koeksisters are of Cape Malay origin. The Afrikaner version is much more syrupy and crispy while the Cape Malay version’s texture is more like that of a cake, spicier, and usually covered in dried coconut.

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Koeksisters: The Fabulous Treat with the Funny Name

Posted on 19. May, 2010 by Ellen.

As soon as the photoshoot is over, a dozen hands dart at the cakestand and snatch one of the glistening braided treats piled high and pretty. It’s surprising, considering these are students in the professional baking program at Red River College and you’d think they get their fill of treats on a daily basis. But, like everyone else, they can’t resist the koeksisters.

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Plain Popovers

Posted on 19. May, 2010 by Ellen.

  12 popovers Yield:   1 cup all purpose flour 250 mL 1/4 tsp salt 1 mL 3 eggs, room temperature 3 1 cup milk, room temperature, or heated slightly until warm to the touch 250 mL 2 tsp canola oil 10 mL 1. Preheat oven to 450°F (220°C). 2. Measure all ingredients into a [...]

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Herbed Cheddar Chive Popovers

Posted on 19. May, 2010 by Ellen.

    Yield: 12 popovers   1 cup all purpose flour 250 mL 1/4 tsp salt 1 mL 3 eggs, room temperature 3 1 cup milk, room temperature, or heated slightly until warm to the touch 250 mL 2 tsp canola oil 10 mL 2 tsp chopped chives 10 mL 1 Tbsp fresh chopped parsley [...]

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Sweet Morning Popovers

Posted on 19. May, 2010 by Ellen.

Sweet Morning Popovers Yield: 12 popovers     1 cup all purpose flour 250 mL 1/4 tsp salt 1 mL 2 Tbsp sugar 25 mL 1/2 tsp cinnamon 2 mL 1/4 tsp nutmeg 1 mL 3 eggs, room temperature 3 1 cup milk, room temperature, or heated slightly until just warm to the touch 250 [...]

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Sweet, Savoury and Plain Popover Recipes

Posted on 19. May, 2010 by Ellen.

Popovers are super easy to make and one of those recipes that always impresses your guests and family. Popovers are a light, hollow roll made from an egg batter similar to that used in making Yorkshire pudding. The name “popover” comes from the fact that the batter swells or “pops” over the top of the muffin tin while baking. They can also be baked in individual custard cups.

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Supplements

Posted on 19. May, 2010 by Kristy.

There are many questions revolving around supplements. Here are a few answers for you.

Question: Do I need to take supplements?

Answer: This is a question unique to each person. Ideally, nobody should need to take supplements. If you were to eat the way the Canadian Food Guide advises, in the proportions that they advise, you should not need any supplements. The Canadian Food Guide is the ideal way to maintain a healthy diet for a “normal” person. “Normal” meaning that you do not have any ailments which prevent your body from using the vitamins and minerals in food properly. No supplement will EVER take the place of food. In other words, the vitamins and minerals you receive in food are made for your body to digest and utilize. It is natural and in the form your body needs. What most people don’t realize is that the food that a certain vitamin/mineral is in is never on its own. It is surrounded by other vitamins/minerals that perfectly complement each other in ways that are not fully understood yet. What we do know is that in supplement form, the targeted nutrient is not surrounded by the same nutrients in the food and therefore may be less effective.

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Healthy Snacks for Work and School or On the Go

Posted on 19. May, 2010 by Ellen.

We all have busy schedules that can keep us from stopping and taking the time to have a healthy meal. This can lead to snacking in times of hunger which usually happen to be easy convenience foods. Habits like this can causes excessive intake of salt, sugar and fats. Planning ahead can help avoid this, and allow you to make healthy food choices even when we are short on time.

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