recipes

Golden Berry and Orange Marmalade

GOLDEN BERRY AND ORANGE MARMALADE

Recipe by Peter Tiessen

Either you love or loathe marmalade. This is a simple, and delicious version of an old English pantry staple. The golden berries provide an excellent source of pectin and tartness while the vanilla delivers a smooth finish on the palate.

Yield: 3-8 oz jars

Dried Golden Berries
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INGREDIENTS

  • 4 oranges
  • 1 package dried Golden Berries
  • 2 Vanilla Beans
  • 2 2/3 cup Cane Sugar
  • 500 mL water
Cane Sugar
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METHOD

Vanilla Beans
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  1. Sterilize each jar and lid in boiling water for 10 minutes. Remove from water and allow to cool at room temperature.
  2. Bring to a boil the water in a small pot, add the Level Ground Golden Berries and remove from the heat, allowing to steep for 5 minutes. Strain the berries and make sure to reserve the liquid.
  3. Using a vegetable peeler, remove the zest from the oranges and then thinly slice the strips. Cut each orange in half and juice (with a reamer, if possible). Place the golden berries and orange juice in a food processor and puree. Pour this mixture and 250 mL of the reserved water into a large pot. Slice the vanilla beans in half lengthwise and scrape out the seeds, adding to the orange/golden berry puree. (You may add the remaining bean scraps into the mixture for additional flavour, but be sure to remove prior to canning). Bring to a boil and reduce for 10 minutes. Add the sugar and continue to boil until the mixture becomes syrupy, approximately 10-15 minutes.
  4. Please note, that as the marmalade cools it will thicken. If you all of a sudden reduce too much you may add some water to decrease the viscosity.
  5. Pour the warm marmalade into sterilized jars and seal with the lid. Allow to cool at room temperature and as the seal will 'pop' spontaneously.

 

Enjoy!

Golden Berry and Orange Marmalade Recipe
Golden Berry and Orange Marmalade Recipe

Tracey's Coffee Cake

TRACEY'S COFFEE CAKE

Recipe by Tracey C.

Enjoy with your favourite Level Ground coffee!

INGREDIENTS

  • 1/3 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup Cane Sugar
  • 3 t baking powder
  • 1/4 t salt
  • 1/4 cup butter, cold
  • 1 egg
  • 3/4 cup milk
  • 1 t vanilla extract
  • 2 cooking apples, peeled & cut into chunks, sprinkled with sugar and cinnamon

Topping

  • 2 T butter
  • 1 cup Cane Sugar
  • 1 T Cinnamon

METHOD

Combine flour, cane sugar, baking powder and salt in a large bowl. Cut in butter until crumbly. Create a well in the centre. 

In another bowl, beat egg until frothy. Mix in milk and vanilla. Pour into well. Stir just enough to moisten. Pour into greased 8x8 inch cake pan. Push prepared apples into batter.

Topping: Mix butter, cane sugar and cinnamon together and sprinkle over top.

Bake in 350 F oven for about 40 minutes or until it begins to shrink from the edges of the pan. 

Fair Trade Coffee Cake Recipe
Fair Trade Coffee Cake Recipe

No-Bake Coconut Cream Pie

Recipe by Peter Tiessen

This no-bake pie will be a knock-out punch at any dinner party, and great for any holiday! At my house I've got only one rule when it comes to pie...I don't share.

Yields: 8 servings

INGREDIENTS

Cane Sugar
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Coconut Filling

Nutmeg
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  • 2/3 cup Cane Sugar

  • 2 1/2 T cornstarch

  • 1/2 t salt

  • 2/14 cup coconut milk

  • 2 large eggs

  • 1 Vanilla Beans, scraped

  • 2 T coconut oil

  • 1 cup coconut ribbons

Cream Topping

  • 2 cups whipping cream

  • 1 Vanilla Bean, scraped

  • 1/4 cup icing sugar

Ceylon Cinnamon
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Gingersnap Crust

Vanilla Beans
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  • 3/4 plus 1/2 cup unsalted butter

  • 1 cup Cane Sugar

  • 1/4 cup molasses

  • 1 large egg

  • 2 1/4 cup all-purpose flour

  • 2 t baking powder

  • 1/2 t salt

  • 2 t grated fresh ginger

  • 1 t Cinnamon

  • 1/2 t Nutmeg

  • 1/2 t Cloves

  • Cane Sugar (to coat)

Cloves
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METHOD

  1. For gingersnaps, preheat oven to 350 ºF.

  2. Cream butter and sugar together until smooth. Stir in molasses and beat in the egg. In a separate bowl, combine flour, baking soda, salt and spices. Add to butter mixture and stir just until blended. Shape spoonfuls of dough into balls and roll in sugar. Place 2 inches apart on a greased or parchment-lined baking sheet and press flat with the palm of your hand. Bake for 10 to 12 minutes, until edges are lightly browned and remove from baking sheet to cool.

  3. For crust, grind cooled cookies finely and measure out 2 ½ cups of crumbs. Melt remaining ½ cup butter and stir into crumbs. Press into a 9-inch springform pan and chill in freezer until ready to fill.

  4. For filling, begin by lightly toasting the ground coconut. In a separate heavy-bottomed saucepot stir sugar, cornstarch and salt together. Whisk in coconut milk, whole eggs and egg yolks. Heat custard on low heat, whisking constantly for 5 minutes. Increase heat to medium and continue whisking until custard thickens and becomes glossy, about 5 more minutes. Remove from heat and strain. Stir in vanilla, coconut oil and toasted coconut and stir until melted and incorporated. Let cool on the counter for 5-10 minutes then pour into pie shell. Cover the top of the custard with plastic wrap to avoid a skin from forming. Allow to chill completely before topping with cream, at least 4 hours.

  5. For cream topping, whip cream to medium peaks, and whisk in sugar and vanilla. Top coconut custard with whipped cream and garnish with additional coconut flakes. To remove from the springform pan, run a small palette or paring knife around the edge to avoid tearing of the crust.

  6. Enjoy!

Coconut Cream Pie
No Bake Coconut Cream Pie with Fair Trade Ingredients