Haldimand Press July 18, 2024
Friday, July 26, 2024
ORANGE CREAMSICLE DREAM BARS
https://www.thekitchn.com/orange-creamsicle-dream-bars-recipe-23670771
Patty Catalano
FOOD EDITOR AT THE KITCHN
The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and — and it brings me such joy to share my
Orange Creamsicle Dream Bars Recipe
Use two types of orange — fresh and Jell-O — and vanilla extract in these no-bake bars for the classic creamsicle flavor
SERVES
9
PREP
45 minutes
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Some of my most cherished summer memories were made at the community pool. As soon as we heard the jingle of the ice cream truck, my friends and I would abandon the pool for the parking lot. Some went for the Mario ice cream with the gumball nose and others for the patriotic popsicles. My go-to ice cream truck order was always an orange-creamsicle ice cream bar. Even though it wasn’t shaped like a cartoon or studded with chocolate and candies, I stand by my choice even today.
There’s a reason why that orange creamsicle flavor is so good in anything from a pudding cake to an orange mousse: You can’t beat the sweet vanilla-orange combination. I was inspired by my childhood favorite to make pretty layered bars. These orange creamsicle dream bars have four fun layers and require exactly zero time in the oven. Here’s how to make them.
Why You’ll Love It
They give ice cream truck vibes. If creamsicles were your go-to ice cream truck treat, these bars are for you. The orange-vanilla flavor is creamy, fresh, and fruity — basically everything we want in a summertime dessert.
It’s a make-ahead dessert everyone will love. These layered, no-bake bars are best when made in advance to give the layers time to chill and set.
Key Ingredients in Orange Creamsicle Dream Bars
Graham crackers: Crush these sweet crackers into crumbs and form into a tasty no-bake crust with butter and granulated sugar.
Orange: Add fresh orange zest and juice to the cream cheese mixture, but remember to save some for garnishing the bars.
Powdered orange gelatin: You’ll need just 2 tablespoons of powdered orange gelatin mix to get the fruit flavor. Add it directly to the cream cheese without dissolving it, but make sure to measure because adding too much will give that layer an unappealing bouncy consistency.
Vanilla extract: Orange creamsicle is a balance between bright orange and warm vanilla extract flavors. Use a full tablespoon of vanilla because chilling the bars will dull its flavor.
Cream cheese: Use a block of full-fat cream cheese for the best flavor and texture.
Whipped topping: Use this shortcut stand-in for freshly whipped cream to save some prep steps and extra bowls. Homemade whipped cream works, too, if you choose to make your own.
How to Make Orange Creamsicle Dream Bars
Make the crumb crust. Use a food processor to make a graham cracker crust, then pat into an even layer in an 8×8-inch baking pan.
Prep the cream cheese mixture. Gently fold some of the whipped topping into a portion of sweetened cream cheese flavored with fresh orange zest and juice. Spread this over the crust.
Make the orange layer. Add powdered orange gelatin to the remaining cream cheese mixture, which adds even more orange flavor and color. Fold in more whipped topping to lighten the layer.
Add whipped topping and chill. Spread the remaining whipped topping over the top of the bars before chilling so the layers get a chance to set.
Garnish and serve. Finely grate more orange zest over the top, and decorate each dream bar with a small piece of fresh orange.
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Orange Creamsicle Dream Bars Recipe
45 minutes
SERVES
9
INGREDIENTS
8 ounces cream cheese
8 tablespoons (1 stick) unsalted butter
12 full-size graham crackers (about 6 1/2 ounces), or 1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
1/2 teaspoon kosher salt, divided
1 medium orange
1/2 cup powdered sugar
1 tablespoon vanilla extract
1 (8-ounce) container thawed frozen whipped topping, such as Cool Whip, divided
2 tablespoons powdered orange gelatin dessert mix (about 1 ounce)
SHOP RECIPE
INSTRUCTIONS
Let 8 ounces cream cheese sit at room temperature until softened, about 45 minutes. (Alternatively, place the cream cheese in a small microwave-safe bowl, and microwave until very soft, 15 to 20 seconds.) Line the bottom and sides of an 8x8-inch baking pan (about 2 inches tall) with 2 sheets of parchment paper, positioning them perpendicular to each other and making sure they are long enough to hang over all four sides by at least 1 inch to form a sling.
Melt 1 stick unsalted butter in a small microwave-safe bowl in 20-second bursts until mostly melted, about 40 seconds total (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly.
Break 12 whole graham cracker sheets into rough pieces and place in a food processor fitted with a blade attachment. Add 2 tablespoons granulated sugar and 1/4 teaspoon of the kosher salt. Process until the crackers are the texture of sand, about 15 seconds. Add the melted butter and pulse to combine, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir the crumbs and butter together in a medium bowl.)
Transfer the mixture to the baking dish. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you prepare the filling.
Wash and dry the food processor, blade, and butter bowl. Halve 1 medium orange. Finely grate the zest of one half into the food processor. Juice that half until you have 2 tablespoons, then add to the food processor. Reserve the remaining 1/2 orange for garnish.
Add the cream cheese, 1/2 cup powdered sugar, 1 tablespoon vanilla extract, and the remaining 1/4 teaspoon kosher salt to the food processor. Process until very smooth and lightened in texture, about 1 minute.
Transfer 1/2 cup of the cream cheese mixture to a medium bowl. Add 3/4 cup of the whipped topping and gently fold together with a flexible spatula. Spread over the crust in an even layer; reserve the bowl (no need to wash).
Add 2 tablespoons powdered orange gelatin mix to the remaining cream cheese mixture in the food processor. Process until completely incorporated, scraping the bottom and sides of the bowl as needed, 30 seconds to 1 minute total. Transfer to the now-empty bowl, add 3/4 cup of the whipped topping, and gently fold together with a flexible spatula until no streaks remain. Dollop into the baking pan and spread into an even layer.
Dollop the remaining 1 1/2 cups whipped topping over the orange layer and spread into an even layer. Cover and refrigerate until set, at least 4 hours or up to overnight.
Grasping the excess parchment paper, lift the slab out of the pan and place on a cutting board or serving platter. Cut a thin round off of the reserved 1/2 orange, then cut the round into 9 wedges. Finely grate the zest from the rest of the orange half over the top of the bars, then top with the orange wedges. Cut into 9 bars, wiping the knife between each cut to maintain the layered appearance.
RECIPE NOTES
Ingredient substitution: 3 cups whipped cream can be used in place of the Cool Whip.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. The crust will soften over time.
Tuesday, July 16, 2024
Bread & Butter Pickles
Bread and Butter Pickles
The ice helps keep the cucumbers crispy, as does cooking them just a short time. You can experiment with the pickling spices, and the pickling vegetables for that matter. We have a jalapeño bread and butter pickle recipe for people who love their pickles spicy.
Do you have a favorite bread and butter pickle recipe? If so, please tell us about it in the comments.
Bread and Butter Pickles
PREP TIME
20 mins
COOK TIME
30 mins
SALTING AND CHILLING CUCUMBERS
4 hrs
TOTAL TIME
4 hrs 50 mins
SERVINGS
24 servings
YIELD
3 to 5 Pints
Start with the freshest pickling cucumbers you can find; your pickles are only going to be as good as the produce you start with. The fresher the cucumbers are, the crispier your pickles will be.
Kosher salt can be used as a substitute for pickling salt. Regular table salt has additives in it that will turn the pickles dark and muddy the color of the pickle juice.
The yield for canning recipes varies depending on a number of factors. This recipe makes between 3 and 5 pints worth of cucumbers and pickling syrup.
Ingredients
2 1/2 pounds pickling cucumbers, fresh from the market
1/4 cup pickling salt (see recipe note)
1 pound white or yellow onions, thinly sliced
1 1/4 cups white distilled vinegar (5% acidity)
1 cup apple cider vinegar (5% acidity)
2 1/4 cups sugar
Pickling spices:
1 tablespoon mustard seeds
1 teaspoon crushed red pepper flakes
3/4 teaspoon celery seeds
1 inch cinnamon stick
6 allspice berries plus a pinch of ground allspice
6 whole cloves plus a pinch of ground cloves
1/2 teaspoon ground turmeric
Method
Rinse and slice the cucumbers:
Carefully rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs. Slice off 1/8 inch from the ends and discard. Slice the cucumbers in 1/4-inch thick slices and place in a large bowl.
Salt, chill, and drain the cucumber slices:
Add the sliced onions and all of the pickling salt. Stir so that the salt is well distributed among the cucumber slices. Cover with a clean, thin tea towel. Cover with a couple of inches of ice.
Put in the refrigerator and let chill for 4 hours. Discard the ice. Rinse the cucumber and onion slices thoroughly, then drain. Rinse and drain again.
Heat the jars:
If you are planning to store your pickles outside of the refrigerator for any length of time, you will need to heat your canning jars in a hot water bath after canning.
TIP:
Because the jars will be processed in the water bath for more than 10 minutes, it is not necessary to first sterilize the jars for this recipe. Do make sure your jars are clean.
If you are planning to eat the pickles right away and store them the whole time in the refrigerator, you can skip the water bath step.
To heat the jars for canning, place the empty jars on a metal rack in a large, 16-quart canning pot. (Jars must rest on a rack in the pot, not on the bottom of the pot). Fill with warm water at least 1 inch above the jars and bring to a boil. Reduce heat to warm to keep the jars hot and ready for canning.
Wash the lids in hot, soapy water.
Make the pickling syrup:
In a 4 or 6-quart pot, place the vinegars, sugar, and all of the pickling spices (do not add salt). Bring to a boil. Once the sugar has dissolved, add the sliced cucumbers and onions. Bring to a boil again. As soon as the syrup begins boiling again, use a slotted spoon to start packing the hot jars with the cucumbers and onions.
Pack the jars, add the pickling syrup:
Pack jars to 1 inch from the rim with the cucumbers and onions. Then pour hot vinegar sugar syrup over them to 1/2 inch from the rim.
Wipe the rim clean with a paper towel. Place a dry, clean lid on the jar. Secure with a metal screw band. Repeat with remaining jars.
Return filled jars to the same canning pot with its already hot water. The water level needs to be at least 1 inch above the top of the jars.
Bring to a boil and boil hard for 15 minutes. Remove jars from the pot using tongs or jar lifters.
If you live over 1,000 feet above sea level, adjust your processing time using the directions here.
Let cool and store:
Let cool down to room temperature. Jars should make a popping sound as their lids seal. If a lid doesn't properly seal, do not store the jar outside of the refrigerator.
Properly canned bread and butter pickles can be stored in a cool, dark place (like a pantry) for up to 1 year. Store opened jars in the fridge and use within 3 months.
If you skipped the water bath canning, transfer the cooled jars directly to the fridge and eat within 3 months.
TIP:
Bread and butter pickles (whether they’re water bath canned or not) can be eaten as soon as 24 hours after making, but they’ll have the best flavor if you let them sit for at least a week (ideally 3 or more weeks).
Garlic Dill Pickles
Ingredients
For each quart of pickles you will need:
For the spices:
3-4 heads fresh dill or 1 Tablespoon dried whole dill seed- not weed.
2-3 large cloves garlic peeled
12 whole black peppercorns
1/2 a small bay leaf
1/4 teaspoon whole mustard seed
1/2 teaspoon crushed red pepper flakes or 3 dried habaneros optional
For the brine:
1 cup cider or white wine vinegar Cider gives you a more classic pickle flavor, white wine gives you a more delicate pickle.
2 cups water
1 Tablespoon pickling salt That’s basically any non-iodized salt. Kosher salt works well here.
For the pickles:
2 pounds pickling cucumbers
Instructions
Clean and sterilize your jars, lids and rings and a ladle or heat-proof measuring cup with a handle, and a chopstick or butterknife. You can do this one of two ways. Either wash in your dishwasher and use the heat dry cycle or immerse jars and rings, ladle and butterknife in boiling water for five minutes and hold in the hot water while preparing the cucumbers. To sterilize the lids with boiling water, place them in a bowl and pour the boiling water over them. I opt for the dishwasher. Getting a dishwasher changed my canning life!
To make the pickles, scrub the cucumbers and take a small slice off the blossom end of the cucumber. Taking off about 1/16″ from the end of the cucumber is a little more crunchy pickle insurance. If left intact, the blossom end can release a compound that causes soft pickles.
If needed, trim cucumbers down to a size that will fit in your jars.
Now for the fun part (and I mean that!)
Eyeball your cucumbers and make a rough estimate of how many jars you’ll be filling. Line your jars up on the counter and into each of them put the spices and garlic listed above in the quantities given. Pack the cucumbers in on top of the spices and garlic. Don’t squish the cucumbers when packing them in, but you don’t have to be shy about trying to make the most of the space available in the jar, either. Leave 1/2″ of space between the top cucumber and the rim of the jar. This is called headspace and it is important in creating the seal that stands between your delicious food and nasty bacteria and mold.
Scale the brine recipe to the appropriate level (Are you making 4 quarts? Use 4 cups cider vinegar, 8 cups water, 4 Tablespoons pickling salt, etc…) Add all brine ingredients to a large stockpot and bring to a boil. While still boiling, pour (I use a ladle for the job) into cucumber filled jars. Again, respect the 1/2″ headspace.
You may find that you need to pour a little more brine in after it settles into the spaces. This is fine. When you’ve brined all your jars, gently insert your sterile chopstick or butterknife down the sides of the jar to release air bubbles. If you need to add more brine at this point to reach the 1/2″ mark, do so.
*If you have leftover brine, don’t sweat it. You can save it in the fridge for your next batch of pickles or use it to cook beet greens, or any number of other things. It’s better to make more than you think you need so that you don’t have to scramble to prepare more brine before processing your pickles!
Using a clean paper towel, gently wipe the rims of the jars, place a clean lid on the jar and thread a ring onto the jar to keep the lid in place. Don’t crank on the ring with brute force. It’s not the ring that is protecting your food. The ring merely holds the lid in place until a good seal forms. Just turn it until it provides resistance. This will hold the lid on tight enough to prevent water from entering the jar, but loose enough that air can be forced out of it during processing.
When all your jars are filled, turn your attention to processing. You’ll need a pot with a tight fitting lid deep enough to allow boiling water one inch higher that your tallest jar when full of jars. To test this, place filled jars (with tightened lids and rings) in the pot. Fill with water to one inch higher than the tallest jar. Leaving the water in the pot, carefully remove jars. Place pot over burner, cover, and bring to a full boil. When water reaches a rolling boil, carefully place jars in the pot. (It is helpful, but not strictly necessary, to have a spiffy rack for raising and lowering jars in the pot. You can also make do with a long silicone oven mitt or a jar lifter- another nifty canning gadget.)
Put the lid on your pot and bring water back to a rolling boil. Once it reaches a rolling boil, start timing! For quart jars you process them for 20 minutes. For pints, process for 15 minutes. Do not underprocess these jars. The processing time is your safety mechanism. It kills nasties that might be on or in the jars and it kick-starts the melding of the flavors. Contrary to what seems might happen, underprocessing can result in mushy, soft pickles. Ewwwww.
When processing time is up, carefully remove jars to a sturdy cooling rack over a dish towel. As the jars cool, you’ll occasionally hear a “pop” sound. Don’t freak out. This is a good thing. This is the sound of the jars sealing. Allow the jars to cool overnight. In the morning, use a damp paper towel to wipe down the jars and check the seals. If you press gently in the center of the lid it should not give at all and should not pop back up. If you have some seals that failed, don’t worry. Just store those in your fridge! They’re still good to eat, they’re just not shelf-stable. Label your jars with their contents and the date they were made. They will be ready to eat in 6 weeks.
Tuesday, July 9, 2024
Healthier Strawberry Shortcake
Healthier Strawberry Shortcake
Classic strawberry shortcake made healthier with honey, whole grains and coconut whipped cream. Easily vegan, too.
INGREDIENTS
Shortcake
2 ½ cups white whole wheat flour or regular whole wheat flour
2 ½ teaspoons baking powder
½ teaspoon fine-grain sea salt
½ teaspoon ground cinnamon
1 ¼ cups regular (full fat) coconut milk (from a well-shaken can at room temperature*), plus more for brushing on top
¼ cup honey or maple syrup
1 teaspoon vanilla extract
1 tablespoon turbinado sugar (optional), for sprinkling on top
Coconut whipped cream – can be replaced with 2 cups regular whipped cream, if you prefer
1 can (14 ounces) regular (full fat) coconut milk or coconut cream, chilled for at least 12 hours
1 tablespoon honey or maple syrup
1 teaspoon vanilla extract
Strawberries
2 pounds fresh strawberries, hulled and sliced lengthwise, divided (reserve a few small, whole strawberries for garnishing, if you’d like)
1 tablespoon honey or maple syrup
INSTRUCTIONS
Preheat the oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper and set it aside. Place a medium-sized glass or metal mixing bowl in the freezer to chill for the whipped cream.
To prepare the shortcake: In a medium mixing bowl, combine the flour, baking powder, salt and cinnamon. Stir to combine.
In a 2-cup liquid measuring cup or smaller mixing bowl, combine the coconut milk, honey and vanilla. Whisk to blend, then pour the wet mixture in to the dry.
Mix with a big spoon until you have a cohesive dough. If the dough is sticky and unmanageable, let it rest for a few minutes—if it’s still being difficult, add another tablespoon of flour and stir just until incorporated.
Lightly flour your work surface, and turn the dough over onto it. Knead the dough a few times, just enough to bring the dough together. Then, press the dough into a square shape about 1″ deep.
Use a sharp chef’s knife to slice the dough into 3 even columns and 3 even rows, to make 9 squares. Place the squares onto your prepared baking sheet, leaving a couple inches around each one. Brush the tops of the dough liberally with coconut milk, and sprinkle them with turbinado sugar, if using. Bake for 20 to 22 minutes, until they are firm to the touch.
Meanwhile, prepare the coconut whipped cream: Open the can of chilled coconut milk or coconut cream, and scoop the solid white portion into your chilled bowl, leaving the watery part behind. With an electric hand mixer, beat until smooth and relatively fluffy. Add the honey and vanilla extract and blend to combine. Refrigerate until you’re ready to serve.
To prepare the strawberries: Place half of the sliced strawberries in a medium mixing bowl and mash them with a potato masher (or pastry cutter or big fork) until juicy. Add the remaining sliced strawberries and honey and stir to combine. Set aside until ready to serve.
When you’re ready to serve, carefully slice the shortcakes in half lengthwise with a paring knife. Top the lower halve of each shortcake liberally with sliced strawberries, followed by whipped cream. Top with the upper halve of the shortcake. If you want to make them extra decadent, add one more dollop of whipped cream and maybe a small strawberry on top. Serve immediately.
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