I must be in a ‘square’ mood these days. This should be Canada’s icon for sure.
Shortbread base
- 1 cup flour
- 1/3 cup brown sugar, packed
- 1/4 cup chopped pecans
- pinch of salt
- 1/4 tsp. baking powder
- 1/4 tsp. cinnamon
- 1/3 cup unsalted butter, room temperature
Preheat oven to 350 degrees. Grease and line a 9 inch square pan with parchment paper so it hangs over the sides.
Pulse flour, sugar, pecans, salt, baking powder and cinnamon in a food processor to combine. Add the butter and pulse until mixture is crumbly.
Press into the baking pan and bake for 20 minutes – just until it becomes brown around the edges. Remove from oven and let cool down.
- Maple Pecan Layer
- 1/4 cup melted unsalted butter
- 1/2 cup brown sugar, packed
- 1/3 cup pure maple syrup (no substitutes)
- 2 tsp. vanilla
- pinch fine salt
- 1 large egg
- 1 3/4 cups coarsely chopped pecans
Whisk together the butter, sugar, maple syrup, vanilla, salt and egg until smooth. Stir in the chopped pecans and pour over the cooled shortbread base.
Bake for 22-25 minutes until bubbly around the edges, Allow to cool completely before attempting to cut.
Yum!
Ricotta Lime Mini Cheesecakes
These delectable little darlings make a wonderful addition to any Festive table this season…be it Open Houses, Christmas Celebrations (or whatever you celebrate at this time of year). Everyone will want to try one and it isn’t as heavy as a slice of cheesecake. Give it a try!
- 12 shortbread cookies (if not homemade, use Peak Freen Shortbread cookies)
- 2 tbsp. room temperature butter
- 1 pkg. unflavoured gelatin
- 1 lime, juiced and zested
- 15 oz. ricotta cheese
- 8 oz. Neufchatel cheese, room temperature
- 3/4 cup sugar
- 1 tsp. vanilla
Using your processor, combine the cookies and butter, processing for about 2 minutes and then press into a 12 cup muffin tin with a paper baking cups. (make it seasonal)
In a small bowl, sprinkle the gelatin over 1/4 cup of lime juice and set aside for 5 minutes. Microwave this now for 30 seconds.
In your mixer, combine the cheeses, sugar and vanilla, 2 tsp. lime zest and the gelatin for 2 minutes. Pour over crusts and chill for at least one hour. Before pouring into the baking cups, taste it. You may have to use a 2nd lime (juice and zest). It all depends on the size.
p.s. You could add a dollop of whipping cream and a sprinkling of lime zest on top for that added WOW! Just sayin’.
With
Saskatoon Bars
Our son-in-law, Victor, loves saskatoon berries and this was one way to “butter him up ” just a little. (Just kidding).
You will need:
- 1 cup flour
- 1/2 cup butter
- 1/4 cup sugar
- Pinch of salt
- Jar of Saskatoon jam
- 1 cup whipping cream
Preparation:
Preheat oven to 350 degrees. Cut butter into dry ingredients and press into an ungreased nine inch square pan. Bake twenty minutes. Let cool completely.
Spread jam over the pastry. Spoon sweetened whipped cream flavoured with almond over the top. Cut into generous squares. If you want to do it a bit differently, cut into diamond shapes.
Your kids can do this, provided they are taught how to work with a hot oven and remove hot pans. It is simple, tasty and “more please” is the request.