Rhubarb Strawberry Cheese Cake

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Made this for Canada Day but great anytime it is now one of my new favourites. This is so refreshing a great dessert for our Canada Day Celebrations. And a bonus, it freezes well but I doubt you’ll have leftovers.

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Equipment: Stainless bow with roller and plastic bowl with single whips
Quantity:  1 – 9 x 13 pan
Preheat oven to 350 degrees

Ingredients Crust and Topping

  • 2 1/2 cups flour
  • 1 cup brown sugar
  • 1 cup chopped toasted pecans
  • 1 cup chilled butter (grated)

Mix ingredients together in the plastic bowl with the single whips blending slowly till just mixed.  Pat half of this into the bottom of a greased 9 x 13 pan and bake at 350 for 10 minutes.  Reserve the remaining in a small dish for later.

Fruit Layer:

  • 4 cups chopped rhubarb
  • 2 cups chopped strawberries
  • 2 cups sugar
  •  3 tbsp corn starch.

Mix together sugar and cornstarch in stainless bowl and add the fruit blend on low speed and set aside.

Cream Filling:

  • 2 – 8 0z bricks of cream cheese softened
  • 2 eggs
  • 1 tsp vanilla

Mix these together again using the single whips till well blended.  Spread this over the cooled crust. Top with the fruit mixer.  Spread the reserved crumbs over the top and bake for 40 to 45 more minutes till golden around the edges.  Cool on counter for 1 hr and then refrigerate for a minimum of 3 hrs.  Enjoy!

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Chocolate Meringues

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These are a delicious twist on a simple meringue.  Look gorgeous and have a hint of chocolate.   As you can see here we experimented with them a bit by adding some lemon yogurt and fresh raspberries.  SO SIMPLE, SO GOOD…. HOME.MADE

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Equipment: Ankarsrum with Plastic Bowl and Balloon whips
Preheat oven to 260 degrees
Makes 8 large meringues

Ingredients:

  • 8 egg whites
  • 1 1/2 cups of sugar
  • 2/3 cup dark chocolate melted

Place room temperature eggwhites into bowl and beat till well blended.  Add the sugar.   Whip until peaks form.  with machine off, very carefully add the chocolate then on lowest speed just pulse the switch a few times till chocolate swirls a bit.
Now take 2 large spoons and carefully place dollops on a baking pan lined with parchment if you like. Bake for 1 1/2 hrs or till they loosen from paper easily.
Turn off oven and allow to cool with the door open a bit. Serve alone or with fresh fruit or anything you like.

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Chocolate Chip Cookies

20180525_102455Have a little chocolate fix this weekend.
This recipe again comes straight from our Ankarsrum Kitchen.
Using the whisk bowl or if you prefer the roller and scraper in Stainless. Just make sure your butter is very soft.
Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3.5 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2  cups chocolate chips
  • 1  1/2 cups shredded coconut

Preheat oven to 350 degrees. Add the butter, sugars together in your bowl till forma grainy paste.  Add eggs and vanilla and mix well at about 3 o’clock.
Mix dry ingredients together in small bowl or measuring cup and slowly add to the creamed ingredients at a very low speed till well blended.  Add the coconut and the chocolate chips.   So great with the Ankarsrum that you can easily add and see these ingredients when putting them in.
Shape dough into small balls and place spaced apart enough to spread on a baking sheet. Bake 9 – 11 minutes till tops look dry, do not overbake.  Cook on tray 5 minutes before removing (or eating:-).  Enjoy!!

 

 

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Raspberry Cookies

raspberry cookiesAnother wonderful recipe straight from Sweden. We gave you a few suggestions yesterday to top off that burger and if still got a bit of the munchies, cookies are a great outdoor dessert.  Look no further, these are great and baking them in a muffin liner makes them ready to serve even for little hands.  My version started a little different. No butter, no problem…in the time it took to gather ingredients I just whipped some cream into butter.

Equipment: plastic bowl with cookie whips. (Balloon whips for the whipping the butter.

Makes 18 cookies.

Preheat oven to 375 degrees

  • 4 1/2 dl of flour
  • 1 dl sugar
  • 1 teaspoon baking soda
  • 2 tsp vanilla
  • 200 g of room-tempered butter
  • 1/4 cup raspberry jam

Instructions

  1. Heat the oven to 375  degrees F

  2. Add flour, sugar, baking soda and vanilla sugar and mix to the plastic bowl at low speed. Add the very soft butter to the dry ingredients a bit at a time and blend just till starts to take shape. Allow it to rest for 20 minutes in the refrigerator to make it easier to roll.

  3. Roll balls and put in a small lined muffin tins and make a hole in the middle to fill with jam.Place a tiny dollop of jam in each.

  4. Bake in the middle of the oven for about 10 or just starting to brown, don’t over bake.
    raspbery 2   raspberry 3   raspberry 4

Quick and easy shortbread style cookie and who can resist that raspberry touch!

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BBQ Sauce and Marinated Onions

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Love onions in and on anything and this is such a great way to add a few to your burger when you don’t feel like frying some up and arent a fan of raw.  As for the BBQ sauce, I will mix up a few batches of this every summer and keep ready.  Also is awesome on ribs.
Equipment:
Mixer: – Blender attachment for BBQ sauce
-  Vegetable Cutter attachment with slicer insert
Quantity: Makes approx. 3 cups of BBQ sauce
Makes 2 quarts of onions

bbq sauce blender   bbq onions cut   bbq onions soak

BBQ Sauce Ingredients:

  • 3/4 cup honey
  • 3/4 cup ketchup
  • 1/2 cup worcestershire sauce
  • 1/2 cup HP Sauce
  • 1/2 cup chunked onion
  • 1  clove garlic (adjust to taste)

Place all the ingredients in your blender and blend on high till smooth and onions and garlic chopped fine.   Place in a sauce pot and bring just to a boil.  Remove from heat, pour into jar and refrigerate or use right away for ribs or sauce for another dish.

Marinated Onions

  • Spanish onions (enough to fill the lid for your mixer)
  • 2 cups water
  • 2 cups sugar
  • 2 cups vinegar
  • 3 tbsp cooking oil
  • 1/2 tsp salt

I used fairly large onions so cut them in half and then they fit into the  slicer shoot (see picture). Place your vegetable cutter with the slicer attachment onto your mixer and with speed dial at about 3 o’clock slice the onions until you have enough to fill the lid. Place the onions in a larger bowl and cover with water for an hour. After an hour  mix together the remaining ingredients and bring to a boil.  Once reaches boiling remove from heat. While the sauce is heating drain the onions and fill your jars then pour hot brine over them, seal.   Allow jars to cool and refrigerate for a minimum of 24 hrs before using but will keep for a couple months.
Both of these are delicious toppings for your burger, now personalize it with your own fave extras.   For another topping or to make some burgers from scratch just use our search tab and type in burger or relish to find a couple recipes that will just add to your cook out. 

Enjoy your burgers and have a great Long Weekend CANADA!!

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Mud Cake

20180510_061610_resized(1)How do you celebrate moms day..a  card, flowers, make her something special or get her an Ankarsrum mixer.As a mom of 3 wonderful boys I can guarantee all she really wants is knowing you are happy.  But making her this cake wont disappoint either, especially since the last Mud Cake you likely made her was “fresh mud” after a rain. Patricia from our office in Sweden shared this with e earlier this week. It is unreal..it is the texture of a brownie but the taste of fudge….delish!! I topped mine with a thin layer of raspberry jam and meringue cookies but wouldn’t be necessary to taste awesome.

Use Ankarsrum mixer with Plastic bowl and single whips.
Makes 1  9 inch round cake
Preheat oven to 350 degrees

Ingredients:

  • 100 g butter
  • 2 dl (0,8 cup) sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 tablespoons cacao
  • 2 dl (0,8 cups) flour
  • 1/2 tsp salt

How to:

  1. . Preheat oven to 175 C (350 F).
  2.  Assemble the assistent with the whisk bowl and the single wire cookie beaters.
  3. 3. Melt the butter and add to the whisk bowl
  4. 4. Start the assistent on low speed
  5. 5. Add sugar, eggs, vanilla, cacao, salt and flour.
  6. 6. Whisk so that the ingredients just blends together. (Whisk as short as possible).
  7. 7. Butter a cake tin (around 20 cm in diameter) and add the batter into it.
  8.  Bake in the oven for about 17-20 minutes. The cake should feel a bit sticky.

mud 1  mud 2  mud 3 mud 4Here is where I did things a bit different than the original recipe.. while still warm I spread a couple tbsp of raspberry jam over so it would soak in. Then topped with some small meringue cookies and dusted with a bit of cocoa.
At this point Patricia cooled the cake and served with ice cream which would be great too!

If you have questions about this or any other recipe please contact us at lynn@jalyns.ca
                  

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Mothers and Fathers Day Special

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Lickity Split Spice Bars

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Lickity Split is a great name for this as it takes about 5 minutes to make.  A quick easy batch of squares that freezes well for lunch kits.  Good and easy, my fave kind of squares. This is going to be one of my new go to recipes that you know will turnout everytime.

Equipment: Ankarsrum mixer with plastic bowl and single whips
Quantity:  9 x 13 cake pan
Preheat oven to 350 degrees.

Ingredients:

  • 1 box Spice cake mix
  • 1 large egg
  • 1/2 cup melted butter
  • 1 cup chopped pecans
  • 1 cup salted caramel chips (find in chocolate chip section)
  • 1 cup white chocolate chips
  • 1 can sweetened condensed milk

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Mix the cake mix, egg and butter in your plastic bowl on low speed till smooth.  Turn into a greased 9 x 13 pan. Spread and flatten.  Now can’t get much easier, sprinkle the pecans, salted and white chips over the base. Drizzle with condensed milk..and you are done!
Place in preheated oven and bake for about 20 minutes till started to brown. Cool a bit on counter and then chill  in fridge till set.   Cut and enjoy now or freeze some for later.
I have to mention one thing..I just love the fact that this mixer comes with 2 bowls.  Likely 90% of the time or more I use the larger stainless bowl as it does an awesome job on almost anything when more than 4 cups of batter …but the occasional time such as this recipe I will used the smaller plastic. So nice to have the option.and I mean it mixes anything, I have mixed bread and cookies of course but do you know how great it is for mixing hamburger for a big batch of home made patties or that stuffing for your turkey.  What about play-doh for some little tykes, yup did that too… no gooey fingers here for any of that.

Coming up next BBQ season and come May we will have a couple treats for you to enjoy as summer arrives.

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Sour Dough Baguettes

Bread with avocado

I love sour dough anything and these are awesome…  Baguettes that are lightly toasted and topped with a bit of avocado and Feta make a delish and quick breakfast or anytime snack.  Also love to top as an open Reuben with Thousand Island dressing, some corned beef, sauerkraut and Swiss Cheese.  Place under broiler and enjoy as a wonderful appetizer.   Just a couple great ways to enjoy baguettes and as you can see below I make them in big batches to always have on hand in the freezer.

Accessories: Stainless bowl with roller and scraper
Quantity:  6 large baguettes
Bake: 400 degrees about 25 minutes or till done.

Ingredients:

  • 3 cups warm water
  • 2 cups sour dough starter (pancake mix consistency)
  • 9 cups flour (approx)
  • 1 tbsp salt
  • 2 tsp  yeast
  • 1 tbsp vital wheat gluten

bagettes 4 bagettes 2 bagettes 1

For those familiar with sour dough starter you know it is best without adding yeast but this recipe is for those wanting the flavor but not with a lot of time.  By adding a bit of yeast you will speed the process while still enjoying the flavor.   I love a strong flavor and as my starter is quite active and strong I cut back a bit on the yeast and still had bread in a few hrs. To prepare add the water, starter and salt to your bowl.   Add about 7 cups of flour, yeast and wheat gluten.  Mix then gradually add more flour till desired consistency (the thickness/thinness  of your starter will require the adjustment) .   You want this to be quite a soft dough.  Knead for about 10 minutes at 4 o’clock till nice and smooth. Allow to sit in warm place till double  in bulk. Divide into 6 balls.  Shape into loaves and allow to rise.  Having a Bakers Couche makes baguettes so easy to do as keep the shape after shaping gently place on couche as shown.  Once fully risen just gently turn onto a baking peel or back of a pan and then onto your baking stone.  Slash with a lame if desired.    Enjoy..these are some of my favourites!  Wrap tightly once cooled and freeze some for aonther day or to have a quick easy appetizer.

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Easter Surprise Muffins

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These would be so much fun to make with kids! But either way they are a cute idea for Easter.   I wish kids would have helped..then I would have an excuse for them not rising!  Take a close look not much rise but still tasted ok…sort of.  Why am I sharing them, to show you once again I am not a chef or even much of a cook, I am here to show you what you can do with an ANK or in this case what it can’t do…read recipes!!   These taste good and would likely be great if I would have remembered the Baking Powder or… try the idea with any muffin recipe you have. Think be a fun way for kids to “surprise” their dad, grandparents or any one Easter morning.
Very few recipes I used the plastic bowl over the Stainless but muffins is one I usually do.  Remember don’t over mix and with the power of the Ank that means very slow and only till blended with muffins.

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Accessories: Ankarsrum with plastic bowl and single whips.
Quantity: 24 muffins
Preheat oven to 350 degrees

Ingredients:

  • 1 1/3 cup granulated sugar
  • 1/2 cup melted butter
  • 4 eggs
  • 1 1/2 cup milk
  • 1 tsp vanilla
  • 4  1/2 cups flour
  • 4 tsp Baking Powder   (don’t forget this:-)
  • approx. 30 mini Easter eggs
  •  1/4 cup condensed milk

Place muffin liners  in 24 tins. Unwrap the mini eggs. Place the sugar, butter in bowl and mix, add the eggs and beat till blended then add the milk and vanilla.  Blend again.   Add 1/2 the flour then the baking powder and then the rest of the flour. Mix just till wet.
Divide half the batter among the muffin tins.  Place a mini egg on top of this.  Spoon about a 1/2 tsp condensed milk over each egg and then top with remaining batter.
Place in oven and bake for about 18 minutes until done.
Best served a bit warm yet so the chocolate oozes out.   What to do with the other 6 mini eggs, yum….I bet they are gone:-)   Happy Easter everyone!!

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