Anita's Corner
ANITA'S CORNER recipes, tips, events, and announcements
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December 2016 Newsletter

November 28, 2016

December NewsletterThe festive holidays are fast approaching and for most the pinnacle of the baking year. Kitchens exude comforting aromas of cinnamon and warm fruits, citrus and vanilla and counter tops are piled high with seasonal baked goodies. Every family seems to have their own traditions and take on how to celebrate with no two households the same. But however you choose to spend the holidays we would like to send you all our warmest of wishes for the holiday season and thank you for your continued support throughout 2016.

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This month’s recipes

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Cranberry Chocolate Coffee CakeCrumb cakes are always a favourite at coffee time here at Anita’s Organic and this version is no exception. We’ve added a few little seasonal treats and flavours to this crumb cake to elevate its position on the festive dessert table. With warm melty chocolate chips, a buttery cinnamon crumb topping and fresh tart cranberries to contrast the sweetness and add some festive zing. This cake makes a great addition to a festive brunch menu or as a perfect accompaniment to a hot coffee after a long day hitting the malls. Enjoy! ~J

Ingredients

For the crumb topping

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Snowball CookiesWe all love cookies anytime of the year and they come in so many different varieties. There are functional, dare I say, healthy cookies for post work outs and school lunches or breakfast cookies to eat on the run, sandwich cookies as a delicious dessert, delicate cookies for afternoon tea and big man sized cookies to satisfy those big appetites. But there are a few that we don’t tend to eat all year round. Those that we save for special moments or celebrations throughout the year. Traditional recipes that may have been handed down through the generations, those recipes that please our taste buds and fill our hearts with memories of dear loved ones and precious times. These snowball cookies are definitely one of those recipes. A special cookie that has a special place on a any Christmas cookie plate. They are light and buttery, a little shortbread-like, with the decadence of chocolate. Dusted with snow like icing sugar they are a definite must try this festive holiday. Enjoy! ~J

Ingredients
  • ¾ butter (or non-dairy alternative)
  • ½ cup Anita’s Organic Icing Sugar, sifted
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ¾ cup Anita’s Organic Chocolate Chips
  • 1 ¼ cup Anita’s Organic All Purpose White Flour
  • ½ cup Anita’s Organic Almond Flour
  • ¼ tsp salt
  • ¼ cup Anita’s Organic Icing Sugar (for dusting)

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Cranberry Orange Bundt CakeIf you are looking for a truly delightful dessert that embraces all the traditional flavours of Christmas then look no further. This delicious bundt cake packed with tart fresh cranberries, hints of citrus and warm spices just about hits the spot. By using spelt flour the finished result is a little more hearty than a white flour based counterpart but with extra Ancient Grain nutrition who could resist. The orange glaze is not essential but does add an extra bit of zesty zing to the flavour and turns it into a perfect holiday table centerpiece. Enjoy! ~ J

Ingredients
  • 1 cup orange juice
  • zest 1 orange
  • 1 cup non-dairy milk
  • 1 tbsp apple cider vinegar
  • 3/4 cup Anita’s Organic Light Brown Sugar
  • 3/4 cup Anita’s Organic Cane Sugar
  • 1 tbsp vanilla extract
  • 3/4 cup oil
  • 1 cup fresh or frozen cranberries (not dried)
  • 3/4 cup walnuts, chopped finely
  • 1 cup Anita’s Organic All Purpose White Flour (or All Purpose White Spelt Flour)
  • 1 cup Anita’s Organic Fine Grind Spelt Flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

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November 2016 Newsletter

October 31, 2016

November NewsletterHow do you eat yours? Without a doubt bread is one of those comforting staples that adorn most household tables at some point in the day. All walks of life and communities have their own style of bread and different ways of enjoying it, but without a doubt we are all united in its importance in our diets.

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This month’s recipes

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Whole Wheat Dinner Rolls

October 31, 2016

Whole Wheat Dinner RollsI have to say this has become one of my all-time favourite bread recipes and it’s all thanks to Marco at the Pastry Training Centre in Vancouver for sharing this recipe with us. Bread making should be a very relaxing experience and something that should be done with care and attention. I find kneading dough very therapeutic and it helps to relieve any stresses the day may have brought with it. And not forgetting that first slice of freshly baked bread makes everything right with the world! As you can see from the picture the recipe can easily be adapted to make loaves or baguettes but will require a slightly longer baking time. Enjoy! ~J

Ingredients
  • 480g Anita’s Organic Unbleached White Flour
  • 330g Anita’s Organic Whole Wheat Flour Fine Grind or Stoneground (Red Fife also works well)
  • 14g salt
  • 14g fresh yeast (or 7g of dried)
  • 14g of butter (olive oil also works well)
  • 24g sourdough starter (for flavour)
  • 520ml warm water

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Fig & Walnut Bread

October 31, 2016

Whole Wheat Dinner Rolls
This loaf requires very little kneading and effort. Based on some of the recipes by Jim Lahey – the no knead king of bread making – the longer fermentation period helps to develop a fabulous flavour. This bread makes a delicious breakfast treat’ lightly toasted and spread with a little butter or coconut butter. ~J

Ingredients

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Anita's Organic Whole Wheat Dinner RollsNick from Magpie’s Bakery is a little like one of Santa’s helpers. You don’t often see him but he does exist! He toils away all year producing delicious artisanal sour dough breads for our delectation. He kindly shared with us a delicious Raisin & Fennel Loaf. You’ll need a scale and a little time but it is so worth the wait. Thanks for sharing! Magpies Bakery is now located at 5669 Vedder Road Chilliwack along with The Curly Kale Eatery. A perfect stop for lunch next time you are visiting Chilliwack. Enjoy! ~J

Ingredients

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Rye and Cranberry

October 31, 2016

Whole Wheat Dinner RollsA few years ago our entire team of staff here at Anita’s Organic took a trip to Vancouver to spend the day at The Vancouver Pastry Training with Chef Marco. There we were taught how to make a variety of loaves; we learned some of the basic principles of sourdough starters and how to take care of them, and we even got to take a little starter home. Chef Marco has been a great friend to Anita’s Organic for many years and has kindly shared some of his recipes with us. He is a great teacher and expert in his field offering a wide variety of baking lessons from the basics of bread baking all the way up to the finest European pastries. This recipe was one of the first ones we made in his class and it has remained a firm favourite with us since then.

Yield: 2 Loaves
Ingredients

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Whole Wheat Dinner RollsWe’ve had a lot of fun in the last few weeks making bread in the test kitchen. Bread of all shapes and sizes, from Artisan Spelt & Kamut bread to a three day Sourdough, a no knead Red Fife bread to a rustic 100% Einkorn loaf. The following recipe adapted from the ‘Savoring Today’ website is a very tasty French bread and perfect for any occasion. To me you can’t beat that first slice of bread from a fresh loaf, still warm from the oven whether it’s dipped in olive oil & balsamic vinegar, caressed with butter or spread with your favourite homemade organic jam, that first slice is unbeatable! And most importantly the bakers reward for the all the effort put in to making such deliciousness. Enjoy! ~J

Ingredients
  • 4-5 cups Anita’s Organic Sprouted Whole Wheat Flour
  • 2 cups warm water — 110°
  • 1 tablespoon active dry yeast
  • 1 tablespoon maple syrup
  • Egg wash (we used a small amount of organic olive oil instead)

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"We've worked with Anita's Organic Mill for more than ten years, and what's impressed us most is not only their passion and commitment to current and emerging organic products, but their flexibility and dependability."

~ Artisan Bake Shoppe