Posts Tagged ‘Daily Courier recipes’

Check out the Calgary Beacon today for Chocolate Bread Pudding that makes use of the second loaf of chocolate bread from an already decadent other recipe!

Chocolate Bread Pudding.

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Official reviews will start tricking in soon (shudder). In the meantime, here’s where Mennonites Don’t Dance has shown up so far. Thank you so much to everyone who’s bought a copy!


Stories to Savour, by Lori-Anne Charlton Poirier, The Pear Tree

Cooked Up Stories, by Portia Priegert, eVent magazine

Mennonites Don’t Dance, by Portia Priegert, ABC BookWorld

On First Books and Chicken’s Feet, by Teri Vlassopoulos, author of Bats or Swallows: And Other Stories

BookClubBuddy, by Pearl Luke


Thistledown Press

HSW Literary Agency




Good Reads

Amazon.com Author Central

Books by and About Mennonites


Books by Teachers and Alumni of Humber School for Writers


Publicity for Darcie Friesen Hossack, by Susan Toy (Alberta Books Canada)

Book Club Buddy, by Susan Toy

Holy Cluck!, by Trish Tervit

And a Darcie in a Pear Tree, by Vicky Bell

Well, at least some people listen to me... by Susan Toy (Alberta Books Canada)

Social Networking:





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This weekend, the food column I’ve written for the Kelowna Daily Courier and Kamloops This Week, is expanding to the Calgary Beacon! The Beacon is an exciting, on-line only, publication of news, sports, events and lifestyles. I couldn’t be more pleased to be joining them.

Turkey Left Over

by Darcie Hossack

Last Thanksgiving, I was introduced to Turkey.  Turkey, who by grand luck, had managed to get a stay of his roasting date, and already lived to see a few anniversaries of his hatching.

Perhaps it was the way he came into the world – hatched from his egg by a pet chicken – that earned him a seat, rather than a platter, at Thanksgiving. Or maybe it’s just that the chef he lives with has a soft spot for domesticated fowl, even though plenty have been sauced and served at his restaurant over the years… Read More Here.

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Crackly, chewy and so good!

1 1/2 tsp active dry yeast

13 fl oz warm water

about 3 3/4 cups bread flour

2 tsp kosher salt
Dissolve yeast in water. In a large mixing bowl whisk together flour and salt. Add yeast mixture. Using the end of a wooden spoon, bring ingredients together. When dough begins to form, turn out onto an unfloured surface. Knead until dough is elastic.
Form into a ball, place in a large bowl, cover with plastic wrap, and let rise until doubled. Do not punch down.

Scrape dough onto a floured countertop. Cut in half and flatten gently with the heel of your hand into an elongated oval. Fold one side (lengthwise) into the centre and seal with your thumb. Repeat with the other side. Fold in half and seal along the seam. Roll a bit to shape lengthen and move to a towel-lined baking tray.

With a pair of scissors held at a 45-degree angle to the dough, start at one end and snip deep Vees 3/4 into the dough. Push point to either side, alternating. Cover and let rise until doubled.

Preheat oven and baking stone to 450F.
Transfer, one at a time, to a floured baking peel or wooden cutting board. Working quickly, slide epi from cutting board to hot baking stone. Repeat. Generously mist inside of oven with water (about 12 sprays). Bake for 20-25 minutes, until golden brown.

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(recipe courtesy of Christine Deschatelets)

2 medium white potatoes, peeled and quartered

1 cup milk

1/4 cup warm water from cooking the potatoes

2 large eggs, beaten

3/4 cup lard or shortening

1/2 cup sugar1 tsp salt

4 1/2 cups all-purpose flour

2 1/4 tsp active dry yeast


1/2 cup sugar

1 tsp ground cinnamon

3 tbs cup melted butter
Cook potatoes in boiling water until tender. Pass through a potato ricer and set aside 1 cup to cool.
Place potatoes, milk, water, eggs, lard, sugar and salt in the pan of a bread maker. Cover with flour and place yeast on top. Set machine to “Dough” function.
When dough is ready, turn out onto a lightly floured surface, kneading in a little more flour, if necessary, to form a workable dough. Roll to 1/2-inch thick and cut using a 2 1/2-inch doughnut cutter. Place on greased baking sheets. Cover with lint-free kitchen towels and let rise until almost doubled (about an hour in a warm place). Bake at 350F for 15-20 minutes, until lightly golden. Brush warm doughnuts lightly with butter and dip in cinnamon sugar.

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Deep-fried dough: A Mennonite classic!

3 eggs
¾ cup cream
1 cup milk
2 ½ tsp salt
3 tsp baking powder
4 3/4 (approx) cups flour

Whisk together eggs, cream, milk and milk. In a separate bowl, whisk together flour, salt and baking powder. Add dry ingredients to wet and bring together until a ball begins to form. Turn out onto a lightly-floured surface and knead to form a soft dough. Place in a bowl and cover with plastic wrap; let rest in fridge for an hour.

Heat a few inches of canola oil in a deep, wide pot, to 375-400 degrees.

Meanwhile, roll dough out, one third at a time, to ¼-inch thick. Cut into rectangles, approximately 3 by 5-inches. Cut a short, lengthwise slit in the centre and fold one end through. Place, two at a time, in the hot oil, turning to cook both sides to a light golden brown. Remove to a baking sheet covered with paper towel to drain and cool slightly. Serve with spears of watermelon.

Note: Roll kuken go stale by the next day, but the dough freezes well, and can be pulled out for small fresh batches all summer.

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Teri’s notes: Halva is one of those 1-2-3-4 ratio recipes, so you can scale it up or down as you wish. We used a juice glass to measure out the ingredients and ended up with halva that fit in an 8 inch bundt pan. It’s a ridiculously simple recipe – you barely have to do anything and it’s hard to mess up.
1 part olive oil
(You can also use another oil if you don’t have olive on hand. Also, halva has the tendency to be oily, so if you want to use a little less than 1 part, go ahead.)
2 parts coarse semolina
(NOTE: Semolina is a by-product of durum wheat. Use coarse semolina for this recipe, which is distinctly grainy. Fine semolina will be more flour-y and won’t work.)
3 parts sugar
4 parts water
Optional: as many nuts as you want
Step 1. In a medium pot, add the sugar to the water and bring to a boil for about 5-7 minutes until the sugar is dissolved. Skim off any foam that might develop on the surface of the water. Set the water mixture aside.
Step 2. In a large pot, heat the oil and add the semolina. This is the only step that requires a bit of work. Keep stirring it around so that the oil is incorporated by the semolina. The semolina will start getting fragrant and toasty. Do this for a few minutes until it’s golden, and don’t let it burn.
Step 3. Add the water mixture to the pot with the semolina. It will hiss and steam, so don’t be alarmed. Stir it around a bit and then let the pot sit. If you want nuts, throw a bunch in now (and you probably do; almonds and walnuts are especially good.) The mixture will thicken into a porridge-like consistency and you’ll see satisfyingly big, slow, fat bubbles coming up to the surface. It will smell very good.
Step 4. Pour the thickened mixture into a pan or a mold – bundt pans are good for this. When it’s cooled and set, turn onto a plate and sprinkle with lots of cinnamon. Then, slice and serve.

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