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Apple or Peach Fritters

Apple fritters 6 Apple or Peach Fritters

The apples are coming. The peaches are here.

I know it’s early – someone said August is like the Sunday afternoon of summer – but bins of apples are arriving in farmers’ markets alongside late summer peaches – and both make me want to eat fritters. This colossal Sundaynightitis and the mere suggestion of shorter days and cooler nights triggers my need for comfort food something fierce.

Apple fritters 2 Apple or Peach Fritters

These photos should be out in an orchard, on a rustic wood board with apples that still have their stems – and maybe an ever so slightly curled leaf – for optimal effect. But it’s one of the last of the vintage dinette tabletops – the pink and blue so many art directors I know shudder to see peeking out from under my food – and at the bottom, a scrap of the material that’s now on our ceilings. And I’m getting all sniffy at the thought that the table might not be going back – I’m thinking a big slab of butcher block will warm up the room and be nice to shoot on.


Apple fritters 1 Apple or Peach Fritters

All good Canadians are familiar with the apple fritter – one of the most popular doughnuts at our biggest doughnut chain – but if you haven’t tried a peach fritter, you must. Just make sure you let them cool a bit – juicy peaches tend to retain their heat longer than apples.

Apple or Peach Fritters

If you’re feeding a crowd, this recipe can be easily doubled.

1 cup all-purpose flour
3 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup apple cider or milk
1 large egg
1 Tbsp. melted butter or oil
1 tart apple or ripe peach, finely chopped (don’t peel it)

canola or peanut oil, for frying
icing sugar or cinnamon sugar, for dusting

In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Add the cider or milk, egg and melted butter and whisk just until combined. Stir in the chopped apple or peach.

In a heavy medium saucepan, heat a couple inches of oil over medium-high heat. When a scrap of bread sizzles when you dip it in, drop a few small spoonfuls of batter at a time into the oil, without crowding the pan. Flip as they turn golden, and continue to cook until golden on the other side. Transfer to paper towels to drain.

Douse in cinnamon sugar or icing sugar while still warm. Makes about 1 1/2 dozen.

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August 26 2014 | breakfast and snacks | 2 Comments »

Peanut Butter Food Bars

food bars 1 Peanut Butter Food Bars

A friend relayed a great analogy from Facebook yesterday – it’s as if Canada is in a snow globe and someone keeps shaking it. We’re hiding out on the westernmost side of Vancouver Island, keeping tabs on the continuous dumping from what sounds like the only place in the country where green and colourful things are growing OUT OF THE GROUND.

With no TV, W had essentially no choice but to watch Cloudy with a Chance of Meatballs 2 on iPad approximately elevenhundred times, and yesterday wanted to go into the kitchen and make food bars (as per the movie). He decided that here on in he would exclusively eat food bars for breakfast, lunch and dinner, and we would no longer have to worry about feeding him. More fish tacos for us.

His plan was to pulverize soup ingredients and shape them into bar form, producing a Willy Wonka-esque mash-up that replicated breakfast, lunch and dinner all in one. But I convinced him that we should instead make something that we’d actually eat – peanut butter bars with oats, nuts, seeds, dried fruit and chocolate. Pilfering the cupboards we came up with pumpkin and sesame seeds, raisins and chocolate chips, so that’s what went in. You can use what you like, or what you’ve got.

mixing bowl Peanut Butter Food Bars
food bar batter Peanut Butter Food Bars

We made ours in the ceramic bowl with the slug on the rim that’s usually reserved for popcorn.

(Apologies for the photos – my camera and laptop are being temperamental, and have possibly reverted to island time, which makes me want to unplug them both and go get me some fish tacos to eat in the forest. Think I will.)

Peanut Butter Food Bars

1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup milk
1/4 cup maple syrup
2 Tbsp. canola or olive oil
1 tsp. vanilla
3/4 cup all-purpose or whole wheat flour
3/4 cup oats
1/2 tsp. baking soda
1/2 tsp. cinnamon (optional)
Pinch salt
1/2 cup raisins, dried cranberries or chopped dried apricots
1/2 cup chopped walnuts or sliced almonds
1/2 cup pumpkin seeds
1/2 cup chocolate chips or chopped dark chocolate
1/4 cup shredded coconut (optional)

Preheat oven to 350°F.

In a large bowl, stir together the brown sugar, peanut butter, milk, maple syrup, oil and vanilla. Add the flour, oats, baking soda and salt and stir until almost combined; add all the additions you want to add and stir just until blended.

Spread the batter into a 9×13-inch pan that has been sprayed with non-stick spray. Bake for 20-25 minutes, until golden. Cool in the pan on a wire rack.

Makes 12-18 bars.

pixel Peanut Butter Food Bars
button print gry20 Peanut Butter Food Bars

March 29 2014 | snacks | 12 Comments »

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