Rainbow Swiss Roll

Rainbow Swiss Roll

              Ingredients                                     Yield: 1 Swiss roll

• 4                    Eggs, seperated
• 30ml (2Tbsp) Milk
• 5ml (1tsp)      Vanilla
• 130g (2/3c)    Granulated Sugar
• 130g (1c)        All-purpose Flour
• Food Colouring

              Instructions

1. Whip egg whites until soft peak, gradually adding in granulated sugar.
2. Mix in vanilla.
3. Fold flour into the whipped egg whites.
4. Mix in the yolks.
5. Divide batter into equal amounts for each colour of the rainbow.
6. Mix the desired colours into the separated batters.
7. In a parchment lined baking sheet pour the batters on top of each other to create layers.
8. Gently spread the batter in the pan by tapping it on a table.
9. Bake in a preheated 400 degree Fahrenheit oven for 10-15 minutes.
10. Once the cake is baked, take a dry tea towel and coat it with icing sugar.
11. Place the cake on top of the icing sugar and dust the top of the cake with more icing sugar.
12. Roll the cake up in the towel and let it cool completely.
13. Once cooled fill it with desired filling, roll it up, wrap in saran wrap and let it chill for 24hrs before slicing.
14. Serve and enjoy!

Check out the video!

https://www.youtube.com/watch?v=orez_YA0q7k

Bread Pudding

Bread Pudding

            Ingredients                                                      Yield: 1- 13x9 pan

• 500g (1 Loaf)    Bread
• 125g (1/2c)      Butter
• 8                       Eggs
• 300g (1 3/4c)   Dates, pitted
• 15ml (1Tbsp)    Vanilla
• 500ml (2c)        Heavy Cream
• 400ml (1 2/3c)  Milk
• 5g (1tsp)           Cinnamon

            Instructions

1. Grease a 13x9 pan with some of the butter.
2. Combine milk and dates and bring to a boil. Blend until smooth.
3. Blend in eggs, vanilla, cream, cinnamon and remaining butter.
4. Cut bread slices into halves, quarters, or cubes and throw into the pan.
5. Pour custard over top the bread and let it soak in for one hour.
6. Bake in a preheated 350 degree Fahrenheit oven for one hour.
7. Serve warm or chilled!

Check out the video here!

https://youtu.be/zvwO_J7_usE

Apple Crisp

Apple Crisp

            Ingredients                                           Yield: 1-9x13 pan

• 12                  Apples (baking variety)
• 100g (1/2c)    Granulated Sugar
• 30ml (2Tbsp)  Lemon Juice
• 230g (1c)        Butter
• 250g (1 1/4c)  Brown Sugar
• 2.5g (1tsp)      Cinnamon, ground
• 220g (1 3/4c)  All-purpose Flour
• 200g (2 1/4c)  Rolled Oats

          Instructions

1. Peel and dice apples and in a large bowl coat the apples with lemon juice, granulated sugar, and cinnamon.
2. Place coated apples in a greased 9 x13 baking dish and set aside.
3. In another bowl combine butter, brown sugar, flour and rolled oats until it forms a crumbly mixture.
4. Sprinkle over top of the apples.
5. Bake in a preheated 350 degree Fahrenheit oven for 45min to 1 1/2 hours or until the apples have softened.
6. Serve warm with ice cream!

Check out the video here!

https://youtu.be/pLnDg1MCZAs

Maple Monkey Bread

Maple Monkey Bread

            Ingredients                                     Yield: 1 Bundt pan

• 360ml (1 1/2c)     Milk
• 7g (2 1/4tsp)        Dry Active Yeast
• 600g (4 3/4c)        All-purpose Flour
• 50g (1/4c)             Granulated Sugar
• 120g (1/2c)           Butter
• 5g (1Tbsp)             Cinnamon
• 150g (3/4c)           Brown Sugar
• 80g (1/3c)             Butter
• 100g (1/4c+1Tbsp) Maple Syrup

            Instructions

1. Combine milk, granulated sugar and 120g butter. Heat in microwave or in a saucepan until warm but not too hot to touch.
2. Stir yeast into hot milk and let activate for 10 minutes.
3. In a bowl combine flour and the activated yeast mixture and knead for 5-10 minutes until a soft dough forms. Let rise for 1 hour or until double in size.
4. While waiting for dough to rise combine cinnamon and brown sugar, set aside in a large bowl or plate.
5. Also, melt butter and maple syrup together and place in a large bowl or plate.
6. Once dough has risen, portion into 60g (2oz) portions and roll into balls.
7. Dip each ball in the maple syrup mixture and then roll in the cinnamon sugar mix.
8. Place in a greased bundt pan. Pour remaining maple syrup mix and cinnamon sugar over top.
9. Let proof for 1 hour or until doubled in size.
10. Bake in a preheated 350 degree Fahrenheit oven for 40 minutes or until golden brown.
11. Let cool in pan slightly before inverting onto a plate. 
12. Serve and enjoy!

Check out the video here!

https://www.youtube.com/watch?v=u1641MTUI_g

Don't forget to check out the rest of the blog!!

http://foodasalt.blogspot.ca/

Caramel Lava Cakes

Caramel Lava Cakes

                  Ingredients                                                   Yield: 8-12 Lava Cakes

• 120g (3/4 + 1 Tbsp)            Dark Chocolate (Melted)
  
• 65g (1/2 Cup)                     Icing Sugar
• 60g (1/4 Cup)                     Butter (Melted)
• 4                                        Egg Yolks
• 25g (3 Tbsp)                       Flour
• Around 1 Tbsp                    Soft Caramel (See Bottom of Page)

                  Instructions

1. Melt chopped dark chocolate and butter in a bowl. Mix well once melted. 
2. After your mixture has cooled slightly add in your egg yolks and whisk.
3. Add your icing sugar. Mix well. 
4. Add your flour. Mix well.
5. Scoop your batter 3/4 full into well greased muffin tins. 
6. Ball up your soft caramel and push it into the middle of each cup of batter. 
7. Scoop another dollop of batter on top to close the caramel in. 
8. Bake in a 425F oven for 10-15 minutes. 
9. Remove from the oven and flip out your cakes gently. 
10. Serve them hot, because you want the caramel lava to pour out!

Watch the video here!
https://youtu.be/r8tas7tIDt0 

Get the Soft Caramel recipe here!
http://foodasalt.blogspot.ca/2016/04/soft-caramels.html

Soft Caramels

Soft Caramels

             Ingredients                                                Yield: 1 9x9 inch pan

• 500ml (2c)      Heavy Cream
• 250g (1 1/4c) Granulated Sugar
• 65g (3Tbsp)    Corn Syrup
• 65g (1/4c)      Butter
• 5ml (1tsp)       Vanilla

              Instructions

1. Combine cream, sugar and corn syrup into a large pot. Bring to a boil and cook until it reaches 110 degrees Celsius (230 degrees Fahrenheit) without stirring.(Keep an eye on it as it has potential to boil over).
2. Stir in butter and vanilla. (Be careful as it will foam up rapidly) Continue cooking until it reaches 118 degrees Celsius (245 degrees Fahrenheit).
3. Pour the hot sugar into a greased 9x9 inch pan and let it set at room temperature until firm.
4. Cut into desired shape and size, and serve!

Check out the video here!

https://youtu.be/ErgQlZGTvxo

Grandpères (Maple Syrup Dumplings)

Grandpères (Maple Syrup Dumplings)

                 Ingredients                                               Yield: 12-15 Dumplings

• 190g (1+1/2 Cups)                   Flour
• 35g (3 Tbsp)                            Sugar
• 8g (1+1/2 Tsp)                         Baking Powder
• 40g (3 Tbsp)                            Cold Butter
• 180ml (3/4 Cups)                     Milk
• 5ml (1 Tsp)                              Vanilla Extract
• 480ml (2 Cups)                        Maple Syrup
• 240ml (1 Cup)                         Water

                  Instructions

1. In a pot, bring maple syrup and water to a boil. Then turn the mixture down to a simmer. 
2. In a bowl, combine flour, sugar and baking soda. 
3. Grate in your cold butter, then mix with your hands until you get a crumbly mixture. 
4. Add in your milk and vanilla, then mix until everything is incorporated and you have a wet dough. 
5. Scoop a spoonful of batter into your simmering liquid. Do this until you have filled the pot. 
6. Simmer the dumpling for about 15 minutes. Make sure to cover the pot. 
7. Once they have cooked, you scoop them out and serve them right away. Make sure you add a little extra maple syrup sauce to your dumplings! 
8. Enjoy!

Check out the video!
https://youtu.be/ircJTS6txB0