Keep a close eye on the first step or you will burn your caramel. Keep the heat low, the spoon stirring, and remove the pot from heat as soon as desired texture is achieved. A tasty and tart finish to any gathering.
1/3 cup (80 mL) butter
1 cup (250 mL) brown sugar
2 cups (500 mL) rhubarb, cut in 1 in (3 cm) pieces
1 1/2 cup (350 mL) flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/3 cup (80 mL) butter
3/4 cup (180 mL) sugar
1/2 tsp (2 mL) vanilla extract
1/2 cup (125 mL) milk
1/2 cup (125 mL) pecans, chopped
Preheat oven to 350 F (180 C). Melt butter and brown sugar in a 9 in round (23 cm) pan and stir until smooth to create a caramel; spread evenly over bottom of the pan. Arrange rhubarb evenly over the caramel and set aside.
To prepare the batter, sift together the flour, baking powder, and salt, and set aside. Cream together the butter and the sugar until light and fluffy; add the eggs one at a time, beating well after each addition. Stir in vanilla. Add the dry ingredients and milk alternately, and stir until just combined. Stir in the pecans and pour over the rhubarb.
Place in the oven and bake for 20 to 25 minutes or until the cake springs back when touched. Remove from oven and cool 10 minutes before turning it out onto a serving tray.
Serve with whipped cream or ice cream.
source: "Emerald Lake Lodge", alive #305, March 2008
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.