Posted on

Crabapple & Fir Briewich

crabapple and brie sandwich
Crabapple and fir briewich
Print
Crabapple and Fir Briewich
Course: Main Course, Snack
Ingredients
  • 1 package Snowdon House West Coast Bread Mix
  • 340 mL Soda Water or Douglas FirEssence
  • 1 small brie
  • Snowdon House Crabapple and Fir Brietopper
Instructions
  1. Bake Bread according to instructions. Cool slightly and slice.

  2. Place bread slices in frying pan. Place a piece of brie on the bread and top with the Crabapple and Fir brie topper. Cook on medium heat until the brie melts. Serve with more toppings (like red onion!)


Products in this recipe

Posted on

Cranberry & Ginger Bread Pudding

Cranberry & ginger pudding
Print
Cranberry & Ginger Bread Pudding
Prep Time
1 hrs
Cook Time
25 mins
Total Time
1 hrs 25 mins
 
Course: Dessert
Ingredients
  • 1 Snowdon House Cranberry & Ginger Cider Bread Mix
  • 1 bottle cider
  • 1/2 cup granulated sugar
  • 5 large eggs
  • 2 cups milk
  • 1 tsp vanilla extract
Sugar & Nut Topping
  • 1/4 cup brown sugar
  • 1/4 cup butter
  • 1 cup chopped pecans
  • 1 bottle Snowdon House Crabapple, Cranberry & Fir Brie Topper
  • 1/4 cup brandy
Instructions
  1. Preheat oven to 350F

  2. Prepare Snowdon house Cranberry and Ginger Cider Bread mix according to instructions. Remove from pan and let cool.

  3. Grease a  9 x 13 cake pan. Cut cranberry bread into pieces about two inches in diameter. They don't have to be even. Fill the pan.

  4. Beat eggs, milk, sugar and vanilla. Pour over top of the bread. 

  5. Melt butter for nut topping add the brown sugar and pecans. Stir and spread over the bread pudding. Place 1/2 bottle of the Snowdon House Crabapple, Cranberry, Fir Brie Topper in a saucepan and add the brandy. Heat until it melts and stir. Place on top of the pudding and bake for 25 minutes until done. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.


Products in this recipe

Posted on

Lavender & Lemon Dessert Waffles and Lavender & Rose Sorbet

 

lavender and lemon dessert waffles
Print
Lavender & Lemon Dessert Waffles and Lavender & Rose Sorbet
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Course: Dessert
Ingredients
Waffles
  • 1 Package Lavender & Lemon Cider Bread Mix
Lavender & Rose Sorbet
  • 1 Bottle Snowdon House Lemon Verbena Infused Vinegar
  • 1/4 cup lemon juice
  • 1/4 cup sugar
Instructions
Waffles
  1. Place Lavender & Lemon Cider Bread Mix in a bowl, add 600 mL of cider or soda water and stir until mixed. Heat waffle iron, grease if necessary. Scoop suggested quantity in waffles maker according to the manufacturer's instructions. Waffles should be light brown and crispy. Cook until done, making 6 - 8 waffles. Let cool.

Lavender & Rose Sorbet
  1. Blend lemon verbena vinegar, lemon juice and sugar in blender.

  2. Mix and freeze in ice cream maker for approx 40 minutes.

  3. Place sorbet on top of waffles and decorate with rose petals for a lovely, refreshing dessert.


Products in this recipe

Posted on

Goat Cheese Cheesecake with Raspberry & Mint Gelee

goat cheese cheesecake

 

Goat Cheese Cheese Cake
Print
Goat Cheese Cheesecake with Raspberry & Mint Gelee
Course: Dessert
Ingredients
Crust
  • 200 grams Snowdon House Shortbread Dough
  • 1/2 cup walnuts toasted
  • cooking spray
Filling
  • 300 grams plain goat cheese at room temperature
  • 2 large eggs
  • 1/4 cup sugar
  • 2 tbsp honey
  • 1/4 tsp vanilla extract
  • 1 pinch salt
Raspberry & Mint Gelee
  • 1 bottle Snowdon House Raspberry & Chocolate Mint Infused Vinegar
  • 1 7 gram package gelatin
  • 1/4 cup sugar
Instructions
Crust
  1. Chop nuts and add to shortbread dough.

  2. Gease spring form pan, press dough into pan and freeze until over temperature is 375F

Filling
  1. Combine goat cheese, sugar, honey, vanilla extract and salt. Pulse untiled blended and smooth. Add eggs one at ta time.

  2. Remove pan from freezer and add filling

  3. Bake in oven for 18-20 minutes. Filling will still move a little. Chill for several hours

Raspberry & Mint Gelee
  1. Place 1/2 of the vinegar in a bowl. Add gelatine and stir. Set aside and soften for about 5 minutes.

  2. Meanwhile, bring the remaining vinegar to a boil and add sugar. Still until dissolved and remove from heat. Combine with gelatine mixture.

  3. Drizzle cheesecake with glee and return it to the fridge for approx. 3 hours until set.


Products in this recipe

SaveSave

SaveSave

SaveSave

Posted on

Seafood Quiche with Dill & Lemon

seafood quiche

 

seafood quiche
Print
Seafood Quiche with Dill & Lemon
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 
Course: Main Course
Ingredients
  • 1 Package Snowdon House Dill & Lemon Beer Bread Mix
  • 2 341mL Beer
  • 400 grams Assorted Seafood: shrimp, imitation crab, broken pieces of sole
  • 1 pinch nutmeg finely grated
  • 25 mL Snowdon House Dilicious Dip Mix
  • 1 1/2 cups Havarti Cheese
  • 1 1/2 cups milk
  • 6 eggs
  • 1/4 cup white wine
  • 1/2 cup chopped onion
  • 1/2 cup chopped mushrooms
  • salt and pepper to taste
Instructions
  1. Preheat Oven to 345F

  2. Grease a 9 x 11 glass dish.

  3. Sautee mushrooms and onions in butter until done.

  4. Place sole and scallops in frying pan with white wine. Cook until done. Sole will cook first as it cooks faster. You may want to cut scallops in half if they are large.

  5. In a separate bowl mix in Snowdon House Dill & Lemon Beer Bread with 2 cans of beer. Spread half the dough into the greased pan and sprinkle in half the dip mix.

  6. Spread assorted seafood on top of bread dough. Add half the cheese.

  7. Beat eggs, salt, pepper and nutmeg together. Add the remaining dip mix and pour this mixture into the pan. 

  8. Top with the remaining dip mix and pour this mixture into the plan. Top with remaining shredded cheese. 

  9. Bake 35-40 minutes. Checking at 30 minutes to see if it is done. Serve hot.

  10. Use the leftover bread: Divide the remaining bread mix, place half a cup into each muffin tin and bake in oven with quiche for 20 minutes.

SaveSave


Products in this recipe

Posted on

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

Dessert Pizza

Enjoy a delicious, fruit-filled dessert with very little mess. The fresh fruit can be changed as plants ripen and are harvested, making this a fabulous dessert that changes with the seasons!

Cranberry Ginger Bread

Dessert Pizza
Print
Cranberry & Ginger Dessert Pizza with Lemon Verbena Infused Vinegar and Fresh Fruit
Course: Dessert
Ingredients
  • 1 Package Snowdon House Cranberry & Ginger Cider Bread Mix
  • 1/2 Bottle Snowdon House Lemon Verbena Infused Vinegar
  • 1 Can Your Favourite Cider or Ginger Ale
  • 1/2 Cup Cream Cheese
  • 1 tbsp Icing Sugar
  • 1 tsp Vanilla Extract
  • 1 1/2 Cups Fresh Fruit I would suggest a mango, raspberries, blueberries or strawberries.
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. 

  4. 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.

  5. 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.

 


Products in this recipe

Posted on

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

Roasted Beet Sandwich with West Coast Bread Mix

Try this fresh and delicious sandwich on homemade bread. Don’t panic, this bread is quick and easy to make with the West Coast Bread Mix. Just add your favourite can of beer or cider to the package and bake. Slice you’re fresh baked bread and craft this delicious roasted beet sandwich!

West Coast Bread

Roasted Beet Sandwich with West Coast Bread Mix
Print
Roasted Beet Sandwiches (West Coast Bread Mix) with Onion & Garlic Goat Cheese
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 


Course: Main Course
Servings: 4 Sandwiches
Ingredients
  • 1 Package Snowdon House West Coast Bread (Bake according to directions)
  • 4 Medium Beets
  • 1 tbsp olive oil
  • 1/4 cup olive oil
  • 2 tbsp Snowdon House Onion and Garlic Dip
  • 4 oz goat cheese softened (Requires sour cream, crème fraiche or goat cheese)
  • 1/2 cup crème faiche or sour cream
  • 2 cups baby arugula
  • pinch tarragon and salt and pepper to taste
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.

Products in this recipe

Posted on

Tomato Basil Beer Bread Baguette

 

Tomato & Basil Bread

tomato basil beer bread
Print
Tomato Basil Beer Bread Baguette
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Appetizer, Main Course
Ingredients
  • 1/2 cup Black Olives chopped
  • 2 Roma Tomatoes chopped
  • 1/2 cup Feta Cheese
  • 1/4 Red Onion chopped
  • 5 ml Olive Oil
  • 5 ml Snowdon House Lemon Verbena Infused Vinegar
  • 1 Package Snowdon House Tomato Basil Beer Bread Mix
  • Salt & Pepper to taste
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.


Products in this recipe

Posted on

West Coast Bread Featured in Globe and Mail

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

Posted on

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!