Cranberry & Ginger Dessert Pizza with Lemon Verbena Infused Vinegar and Fresh Fruit

Cranberry & Ginger Dessert Pizza with Lemon Verbena Infused Vinegar and Fresh Fruit


INGREDIENTS

Snowdon House Cranberry & Ginger Cider Bread Mix

1/2 bottle Snowdon House Lemon Verbena infused Vinegar

1 can of your favorite cider or ginger ale

1/2 cup cream cheese

1 tablespoon icing sugar

1 tsp. vanilla extract

1-1 1/2 cups assorted fresh fruit (I would suggest a mango, raspberries, blueberries or strawberries. You could do three different colored fruits on the pizza should you choose)


INSTRUCTIONS

  1. Mix the Cranberry & Ginger Cider Bread mix with a can of cider in a bowl. make sure it is well mixed.
  2. Prepare your cookie sheet for baking by placing a piece of parchment paper on it, draw a 10 inch circle on the paper as a guide (I use a dinner plate as a guide). Place the mixed dough on the parchment paper and pull to the edges of the circle, level the dough as evenly as possible.
  3. Bake for 15 – 20 minutes 350 degree oven check with knife to ensure it is done. Let cool on the counter. While your pizza is cooking place your lemon Verbena Vinegar on the stove in a small pot and reduce until about half the vinegar is left let it cool.
  4. Once the dessert pizza is cool mix your icing sugar with your vanilla and icing sugar, creaming well and spread on the top of the pizza . Slice the fresh fruit for the topping place fruit on top of pizza and drizzle with the lemon verbena infused vinegar reduction. I find it easiest to cut this dessert with a pizza cutter.

Roasted Beet Sandwiches (West Coast Bread Mix), Onion & Garlic Goat Cheese

Snowdon House-6008


INGREDIENTS

Snowdon House Onion and Garlic Dip (Requires sour cream, crème fraiche or goat cheese)

Snowdon House West Coast Bread (Bake according to directions).

4 Medium beets

1 Tbs. olive oil

1/4 cup olive oil

2 tbsp. onion and garlic dip mix

4 oz. goat cheese softened

1/2 crème faiche or sour cream

tarragon and salt and pepper to taste

2 cups baby arugula


INSTRUCTIONS

  1. Premix onion & garlic dip and bake West Coast Bread (can do this the night before).
  2. Preheat oven to 375 degrees.
  3. Arrange the beets in a baking dish and drizzle with olive oil (turn to coat well).  Cover the dish with foil and roast the beets until tender when pierced with a paring knife about 1 hour. Let cool.
  4. Peel the beets and slice 1/4 inch thick.
  5. Combine the beets, olive oil, 1/2 of the tarragon in a medium bowl, season with salt and pepper.
  6. Position a rack in the oven 6 inches from the broiler on high and lightly toast the cut sides up under broiler.
  7. Portion the beet mixture evenly over the bottom halves of the bread. Drop the cheese mixture by spoonful’s over the beets.
  8. Top the cheese with the arugula dividing evenly. Place the top halves of the bread over the arugula and press. Cut the sandwiches in half on the diagonal and serve.

Yields 4 Sandwiches

Tomato Basil Beer Bread Calzone

Tomato Basil Beer Bread Calzone


INGREDIENTS

Snowdon House Tomato Basil Beer Bread Mix (mix dough according to instructions).

1 cup grated cheese (Mozzarella and Cheddar make a nice blend)

12-15 pieces of thinly sliced salami of your choice

3-4 tbsp. of basil pesto


INSTRUCTIONS

  1. Preheat oven to 375 degree.
  2. Line a cookie sheet with a piece of parchment paper and draw a large circle on the parchment to act as your guide (approx. 12-15 inch wide).
  3. Place half of the bread dough on the parchment paper circle and spread to complete the circle.
  4. Spread basil pesto on the dough, add salami and top with cheese.
  5. Place the other half of the dough on top and gently cover the filling, spreading the dough to the edges of the circle.  Top with  cheese and bake for 20-25 minutes (test to make sure dough is done).
  6. Slice with a knife or pizza cutter.

Tomato Basil Beer Bread Baguette

Tomato Basil Beer Bread Baguette


INGREDIENTS

1/2 cup Black Olives, chopped

2 Roma Tomatoes, chopped

1/2 cup Feta Cheese

1/4 Red Onion, chopped

salt and pepper to taste

5 ml olive oil

5 ml Snowdon House Lemon Verbena Infused Vinegar

Snowdon House Tomato Basil Beer Bread Mix


INSTRUCTIONS

  1. Preheat oven to 375 degrees F.
  2. Prepare Tomato Basil Beer Bread dough as per instructions on package. (You will also need a cookie sheet lined with parchment paper for this recipe).
  3. Place chopped tomatoes, olives, feta cheese, onion, salt and pepper in bowl and toss with oil and vinegar ; place to the side.
  4. Place your dough lengthwise on the cookie sheet.  Cook dough for 15 minutes; remove from the oven.
  5. Spread tomato, olive and feta mixture on top, return to oven and cook for 5 more minutes.
  6. Serve Warm.

West Coast Bread Featured in Globe and Mail

West Coast Bread Mix

The New Year often brings a renewal of health and fitness goals. What better way to start a healthy year than with a hearty breakfast?

Snowdon House’s West Coast Bread was featured in the Globe and Mail’s article “Canadian breakfast products that are both healthy and hearty” alongside other Canadian companies creating healthy, local food.

Read the full Globe and Mail article.

Purchase your bread mix here: snowdonhouse.ca/product/west-coast-bread

Christmas Morning Lifesaver

This is a Christmas classic done with a Snowdon House Twist! The Christmas Morning Lifesaver is a very easy breakfast to make on a day when the kitchen will be busy and you want to focus on your family. Start to finish including cooking times is 40 minutes.

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INGREDIENTS

Snowdon House Tomato Basil Beer Bread Mix

1 can of beer

2 Tablespoons Snowdon House Onion and Garlic Dip Mix

1 1/2 -2 cups shredded Swiss- Havarti or mozzarella or a blend of all 3

salt and pepper to taste

1 1/2 cups milk

1 tsp Worcestershire sauce

1 pound cooked bacon crumbled or 8 slices of ham cut into smaller pieces

6 eggs


INSTRUCTIONS

  1. Preheat oven to 345 degrees.
  2. Grease a 9×13 inch pan with a cooking spray.
  3. Mix Snowdon House Tomato Basil Beer Bread mix with I can of lite beer such as Pilsner, Lucky, IPA
  4.  Place half of the Beer bread mix into the pan spreading it to cover the bottom of the pan. Sprinkle 1 tablespoon of the Snowdon House Onion and Garlic dry mix on top of the bread dough.
  5.  Spread crumbled bacon or pieces of ham over the mixture and sprinkle with 1/2 of the cheese.
  6. Beat eggs with salt and pepper, worcestershire sauce.
  7. Add the remainder Snowdon House 1 tablespoon Snowdon House Onion and Garlic Dip mix and pour this mixture into pan.
  8.  Top with shredded cheese and bake.
  9. Set oven for 345 bake for 35-40 minutes. it is done when your test knife comes out clean.

 

Check at 30 minutes to see if it is done. Serve hot. Also great the next day cold. Place the remaining Bread mix in muffin tins and bake at the same time filling each muffin cup 1/2 full bake for the same time.

Our West Coast Bread is Ready to Enjoy!

West Coast Bread

The Douglas Fir Tips used in this bread paired with our FirEssence or soda is a truly West Coast original. The Douglas Fir tips are packed with vitamin C and electrolytes.

To make the West Coast Bread, simply add a 341 mL bottle of our FirEssence or soda, mix, and bake at 375 degrees for 40 – 45 minutes. Serve Warm!

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