Cranberry Streusel Coffee Cake - Bonitas Kitchen Bonitas Kitchen 2023-09-17 | Welcome to Bonita's Kitchen! Today we will be making Cranberry Streusel Coffee Cake. See recipe below to make yours today!!!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookSTREUSEL ingredients:In a small bowl:¾ cup lightly packed brown sugar ½ cup flour1 tsp cinnamon ¼ cup margarine, meltedSTREUSEL method:Mix first 3 ingredients together. Blend in margarine until crumbly.CAKE ingredients:In a large bowl:½ cup softened butter or margarine ½ cup white sugar2 cups cranberries, cut one cup in half 2 large eggs1 tsp vanilla 2 cups all-purpose flour, plus 1 tbsp1 tsp baking powder 1 tsp baking soda½ tsp sea salt 1 cup sour creamCAKE method:Cream butter or margarine with sugar until light & fluffy. Crack egg one at a time in a small bowl then add to mixer, add vanilla, continue mixing. Sift together flour, baking powder, baking soda & sea salt. Add to creamed mixture alternately with sour cream. Add one cup of the cranberries cut in half to 1 tbsp flour toss and then add to cake mixture.Grease a springform pan and cut a round piece of parchment paper for bottom. Spread batter in pan then sprinkle 1 cup cranberries & streusel mixture evenly over top. Bake about 60 minutes at 350ºF or until knife clean and baked.Bonita’s Tips:Coating the cranberries in flour helps them from falling to the bottom of cake when baked.Shifting flour gives it a cake like texture and better baking results. I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish.Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
SAUSAGE and POTATO PASTRIES - Bonitas Kitchen Bonitas Kitchen 2023-09-10 | Welcome to Bonita's Kitchen! Today we will be making SAUSAGE and POTATO PASTRIES. Made with any type of sausage and potatoes!!! See recipe below!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:1 or 2 pounds of sausage 1 medium onion3 potatoes ¼ tsp fennel seed, ( optional )½ tsp black or white pepper ½ tsp sea salt, for boiling potatoes½ tsp onion powder 1 cup shredded cheese1 tbsp butter or margarine 1 tsp olive oilPastry Dough:2 cup white or wheat flour ½ cup Cold Butter½ tsp salt ½ cup COLD waterMethod:Peel and wash potatoes and add to a saucepan of water with ½ tsp sea salt, boil on a medium heat until fork tender.In a frying pan add butter and olive oil on a medium heat.Then remove casings from sausage and cut in small pieces and add to frying pan and start cooking, remove any oil from pan. Peel and dice onion and add to frying pan and cook with sausage until golden brown. Remove from heat. In a bowl add potatoes and mash with some butter. Then fold in the sausage and onions, then continue folding it together until combined.Mix flour, butter ( chop in pieces) and salt together in bowl mix with your hand or mixer with hook, when mixed add water mix with fork until it crumbles then by hand shape into a ball then remove from bowl/mixer.Put dough on the counter top and sprinkle with flour, cut the ball into two pieces then roll out until all even. Cut in 4” round pieces until all used, take a tablespoon of the potato and sausage mixer and place in the middle of dough cut outs and fold over. Pinch the sides down with a fork and a dusting of butter.Preheat oven to 375ºF and bake for 30 minutes or until golden brown. You can also deep fry or cook in the Air Fryer. Serve as a appetizer or with a meal.Bonita’s Tip: After cooked and at room temperature you can freeze them in a air tight container and reheat them in the Air Fryer or oven to crisp up. I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
BLUEBERRY CREAM PIE - Bonitas Kitchen Bonitas Kitchen 2023-09-03 | Welcome to Bonita's Kitchen! Today we will be making BLUEBERRY CREAM PIE. Made with a tasty homemade blueberry filling and homemade pastry. See recipe below!To view & download the full recipe, please view it here on our website:www.bonitaskitchen.comOur cookbook link: www.bonitaskitchen.com/cookbookIngredients:RECIPE for blueberry filling:3 to 4 cups blueberries ¼ cup water3 to 4 tbsp cornstarch ½ cup sugarPASTRYIngredients for Pastry:2 cups white or wheat flour ½ cup cold unsalted butter½ tsp sea salt ½ cup cold waterCREAM FILLING:½ - 250g package of cream cheese 1 Tsp vanilla½ cup butter or margarine 1 cup confectioner sugar Method:Method for Blueberry Filling:In a small saucepan add your fresh or frozen blueberries, no need to thaw. Toss in sugar, cornstarch and water. Start cooking on a medium heat and stir until thicken, then pour in a bowl or mason jar. After that, let it come to room temperature and refrigerate. ( Make the day before or morning of making the pie.)Method for Pastry:Mix flour, butter (chop in pieces) and sea salt together in a bowl mix with your hand or mixer with a hook, add water mix with fork until crumbled. Put it on the counter top! Then with your hand shape into a ball.Put on the counter top and sprinkle with flour, then cut the ball into two pieces. Using a rolling pin or bottle, roll your pastry ball until all even to fit a pie pan.Keep one piece full and roll the other for another time or make two pies. Next, grease your pie pan, add the pastry in the pan, preheat the oven to 350ºF and bake for 15 to 20 minutes or until golden brown. Cool totally before adding filling.Method for Cream Filling:Mix together in a bowl cream cheese, butter and vanilla until smooth, then add confectioner sugar and continue blending until smooth. Then add to a piping bag with a star top. Keep in the fridge until ready to use.Making Blueberry Cream Pie:In a bowl add room temperature blueberry filling then add ½ of 1 Lt tub of Cool Whip or ½ Lt of whipped cream. Then fold the cool whip and room temperature blueberry filling together and add to the pre-baked pie crust. Spread out evenly!!!Top with fresh or frozen blueberries and in the middle of the pie add a scoop of blueberry filling. Then fresh or frozen blueberries all around. Then you will need a piping bag and star shape tip to add cream filling. Piping the filling all around the pie and in the middle around the scoop of blueberry filling. Then refrigerate for a few hours or overnight if you are making it for a special occasion make it the day before. Serve chilled and enjoy!!!!I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
POTATO MEATLOAF - Bonitas Kitchen Bonitas Kitchen 2023-08-27 | Welcome to Bonita's Kitchen! Today we will be making POTATO MEATLOAF. Cooked on the outside grill and can be cooked in the indoor oven!! See recipe below!!!Meatloaf pan link! kit.co/bonitaskitchen/kitchen-essentials/taylor-chicago-metalTo view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:1 or 2 pounds lean ground beef 3 potatoes, peel and slice1 cup stale bread crumbs 1 small diced onion1 can cream of mushroom soup 1 tsp sea salt1 tsp black or white pepper 1 tsp onion powder1 tsp savoury or thymeMethod:Peel and wash your potatoes and cut in slices, You will need a loaf pan lined with parchment paper if cooking in oven, no parchment paper if cooking in BBQ grill.Then layer potatoes at the bottom and season with a pinch of your salt, pepper and onion powder.In a bowl add lean ground beef, diced onions, stale bread crumbs and seasonings, mix together but don’t over mix. Add ½ can of cream of mushroom soup, continue mixing it together. Then add on top of potatoes and flatten down. Cover with foil wrap.Keep the other half of the cream of mushroom soup for later to use. Preheat the oven to 375ºF and bake for 45 to 60 minutes or until cooked. When almost baked add cream of mushroom soup to a bowl and rinse can with ¼ cup of water or broth. Stir with a spoon and pour over potato meatloaf and bake for another 10 minutes or pour over single slices when ready to serve.When cooked remove from heat and keep in pan to rest for 5 minutes, you can cut slices from the pan or remove potato meatloaf by parchment paper and place on a plate. BBQ Grill Cooking:Preheat bbq grill to 350 or 400ºf and lower dials to the lowest temp, place meatloaf on the top rack and lower lid. Cook for 15 to 20 minutes before checking meatloaf. Check to see if it’s burning or drying out. If so add more diluted mushroom soup. Cook until internal temperature is 160ºf then remove from grill and let rest for 5 minutes before removing from pan and serving. Serve with veggies and salad. EnjoyThank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
One Loaf WHITE BREAD - Bonitas Kitchen Bonitas Kitchen 2023-08-20 | Welcome to Bonita's Kitchen! Today we will be making One Loaf WHITE BREAD. Our bread today is baked on our outside grill and you can bake it in your inside oven as well!!! See recipe below!!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbook link: bonitaskitchen.com/cookbookIngredients:3½ Cups White flour. 1 Tsp yeast, fast rising or traditional dry 1 Tbsp melted butter or margarine ½ Tsp Sea salt 1 Tsp sugar 1½ Cups warm water, more if neededMethod:Prep time: 10 minutes, Mixing time: 10 minutes, Rising time: 2 stages at ½ hour each, Baking time 30 to 35 minutes. Method in oven or outside grill!! Method:Combine in a large bowl: 3 cups flour, sea salt, toss together. ( Leave the ½ cup flour to mix dough together if needed )In another bowl, add dry fast rising yeast with 1½ cups warm water and 1 tsp sugar. Let rise for about 5 minutes. In another small bowl melt one tablespoons of butter. Then in flour mixture make a hole in the middle to pour your yeast mixture and butter, mixing all ingredients together with a wooden spoon or mixer with hook until it thickens, then keep adding ½ cup of flour to work dough together, plus add more warm water if needed ONLY at the mixing stage... ( If you need to add more warm water this should be done during the mixing stage.) This can be done with your hand or mixer with a hook. ( Also add raisins at this point if you like some)Knead dough, add more flour if necessary until dough is smooth, elastic and no longer sticky and you can hear cracking of the dough when folding dough. Keep working dough into a ball. When completed, sprinkle some flour over the top of the dough. I always mark the sign of a cross on top of the dough. Also cut the top of the dough like a cross, then cover with parchment paper and a towel. "Crossing your bread is optional, this is an old NL tradition." Let dough rise in a warm place for half an hour then knead it down, by deflating the dough with your hand. This is done by pushing and pulling the dough until you release the air and forms into a ball again... Prepare your bread pan, line with a piece of parchment paper and butter the sides.After your dough rises, fold into one piece forming it inwards into a long shape, then place in your bread pan. Makes 1 loaf of bread. Brush with some melted butter if you like the top to brown more. Keep covered and in a warm place until bread rises half the size you started with.Preheat the BBQ GRILL at 350ºF, then turn two buttons off if you have four. If you only have two buttons, turn one off. Place the pan on the top rack where you keep your food warm or toast bread.Lower the cover and bake bread for 15 to 20 minutes then check, make sure heat stays at 350 to 375ºf if it goes higher, lift the lid to release some heat or put a rock in the cover to keep it open a little. Then bake for another 15 minutes or until bread is 190ºf on your internal thermometer, depending on your grill it may be a little brown. Half ways though you can rub some butter on the top of the bread, when bread is baked remove from the grill and turn grill off. Take bread out of the pan and place it out on a cooling rack. Bonita’s Tips: This prevents bread from getting moist on the bottom. Brush bread with butter then cover with a towel, serve hot or cold. Freeze bread after at room temperature this will keep it fresh every time you take it out a slice. Keep in a plastic bag at room temperature to keep bread soft and fresh for up to 5 days. This dough can be baked in the oven if you like, 350ºf for 35 minutes or golden brown.Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
BLUEBERRY MERINGUE PIE - Bonitas Kitchen Bonitas Kitchen 2023-08-13 | Welcome to Bonita's Kitchen! Today we will be making BLUEBERRY MERINGUE PIE. Made with frozen or fresh blueberries and a tasty meringue! See recipe below!!!To view & download the full recipe, please view it here on our website:www.bonitaskitchen.comOur cookbooks link: www.bonitaskitchen.com/cookbookIngredients:Recipe for blueberry filling:3 to 4 cups fresh or frozen blueberries ½ cup sugar4 tbsp cornstarch ¼ cup water Ingredient’s for Meringue: 2 egg, whites ½ cup, white sugar ½ tsp, cold water ½ tsp cream of tartar (optional)PASTRYIngredients for pastry:2 cups white or wheat flour ½ cup cold unsalted butter½ tsp sea salt ½ cup cold waterMethod for blueberry filling:In a saucepan add your fresh or frozen blueberries, no need to thaw. Toss in sugar, cornstarch and water. Start cooking on a minute heat and stir until thicken, then pour in a bowl or mason jar. Then let it come to room temperature and refrigerate. ( Make the day before or morning of making the pie.)Method for meringue:In a small glass bowl with a high speed mixer pour room temperature egg whites in bowl and start mixing.When soft peeks start to form add ½ tsp cold water, then slowly add sugar and cream of tartar, continue mixing until all sugar is dissolved and stiff peeks are formed. Add to pie when ready to do so!Method for pastry:Mix flour, butter (chop in pieces) and sea salt together in bowl mix with your hand or mixer with hook, add water mix with fork until it crumbles then shape into a ball with your hand, then remove from bowl.Put on the counter top and sprinkle with flour, then cut the ball into two pieces. Using a rolling pin or bottle, roll your pastry ball until all even to fit a pie pan. Keep one piece full and roll the other for another time.… or make another pie!!!Next grease your pie pan, add the pastry in pan, preheat oven to 375ºF and bake for 15 to 20 minutes or until golden brown. Then add the COLD blueberry mixture on top of the baked pie crust. Then top with meringue and spread over blueberry filling. Preheat oven to 400ºF, after bake meringue for 5 to 10 minutes or until golden brown. Remove from oven and let come to total room temperature, before cooling in the fridge overnight. Enjoy!I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Cream of Broccoli Potatoes - Bonitas Kitchen Bonitas Kitchen 2023-08-06 | Welcome to Bonita's Kitchen! Today we will be making Cream of Broccoli Potatoes!!! So tasty and cooked on your outside grill in a cast iron pan!! See recipe and link to our cast iron pan below!!Cast Iron Pan Link: https://kit.co/bonitaskitchen/kitchen...To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:Grilled in cast iran pan:Recipe:6 potatoes, thinly sliced 1 onion, peeled and thinly sliced½ pack cream of broccoli, soup mix 2 tbsp butter, melted2 cups milk or cream 1 tsp sea salt1 tsp black or white pepper 1 tsp onion powder1 cup crispy fried onions Method:Wash, peel and thinly slice potatoes, or leave peel on potatoes. Put in a bowl of cold water for 5 or 10 minutes to remove starch.Peel and slices onions, in a bowl add butter and melt in microwave for 10 seconds. Then add milk or cream, ½ pack of cream of broccoli soup mix, sea salt, pepper and onion powder. Stir together until all combined.Then add sliced potatoes and onions in cast iron pan by layering both. Then pour cream of broccoli mixture over potatoes, letting it run through all potatoes and onions. Preheat grill to 400ºf and lower dials on grill to keep that temperature, turn two knobs off if to hot. Cover cast iron pan with a piece of foil wrap and place on your outside grill on top of three rocks or a tin veggie pan. Lower the cover of grill to keep heat inside…. ( This keep pan from direct flame )Cook for 15 minutes before opening the cover of the grill, check potatoes by moving them around in the pan with a spoon. Then cover top with fried or dried crispy onions, cover with foil again and continue cooking for another 10 minutes or foil tender. Bonita’s Tips: Add more milk or water if you need more liquid, serve with meat, chicken or burgers. Can be cooked inside in preheated oven of 350ºf for 30 minutes or fork tender.If you can get cream of broccoli soup mix, use 2 tbsp of flour, and grated broccoli to taste.I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
SMASHED POTATOES - Bonitas Kitchen Bonitas Kitchen 2023-07-30 | Welcome to Bonita's Kitchen! Today we will be making SMASHED POTATOES. These tasty potatoes are a quick and easy recipe our son Steven shared with us. See recipe below!!!To view & download the full recipe, please view it here on our website:https://www,bonitaskitchen.comOur cookbook link: bonitaskitchen.com/cookbookIngredients:1 potato - per-person 2 sticks green onion or chives - toppingshredded cheese - as needed olive oil - drizzle sea salt - sprinkle black pepper - sprinkle onion powder - sprinkle garlic powder - sprinklesour cream - topping bacon bits - toppingsalsa - topping ( optional )Method:Clean potato skin with running water and course brush, one potato per-person. Then place in a saucepan of hot water and ½ tsp sea salt to season the water and potato.Cook potato on a medium heat only until fork tender. Then remove from water and place on a cookie sheet lined with parchment paper.While potato is hot carefully smash the potato…..using a dish cloth cover the potato and with you hand or object push down on the potato to flatten it. After all the potatoes you are using is smashed, season with equal amounts of olive oil, sea salt, black pepper, onion powder, and garlic powder. ( Or seasonings of choice )Then top with shredded cheese and place in a 375ºF preheated oven for 30 minutes or until golden brown. Also can be cooked on the BBQ or Air-fryer using your judgement of time and heat. I use 350 or 360ºF FOR 10 MINUTES.Also cook on your BBQ until golden brown.When baked serve with sour cream, bacon bits, salsa and green onion or chives.Bonita’s Tips: Large potatoes will be two servings, I usually use a small or medium potato for a serving.This recipe was given to us by our youngest son Steven! Tasty side dish for anytime of the year!!!!Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
APPLE and STRAWBERRY Cobbler - Bonitas Kitchen Bonitas Kitchen 2023-07-23 | Welcome to Bonita's Kitchen! Today we will be making APPLE and STRAWBERRY Cobbler. Cooked on the outside grill!!! So tasty!! See Recipe Below!!!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbook link: https://www.bonitaskitchen,com/cookbookIngredients:3 apples ¾ cup brown sugar1 cup strawberries ½ cup orange juice2 tbsp flour 1 tbsp cinnamon, extra for garnish¼ tsp nutmegRecipe for cobbler:2 cups all-purpose flour ½ cup butter or margarine½ cup white sugar 1 egg1 tsp vanilla 2 tsp baking powder1 cup milk, more if needed ½ tsp sea saltMethod:You will need a — cast iron pan, outside grill and three rocks or tin veggie pan for grilling!Wedge apples and add to pan, add strawberries fresh or frozen, brown sugar, 2 tbsp flour, cinnamon and nutmeg. Toss together then add orange juice. Then in a medium bowl add butter or margarine, white sugar or sugar of choice, and mix until creamy. Then add vanilla, egg, and milk. Continue mixing until blended.Add sea salt, flour and baking powder, continue mixing until creamy. Add more milk if needed. Then add mixture on top of apples and strawberries. Spread over evenly or leave in dollops. Sprinkle some cinnamon over top.Preheat grill/bbq to 350 or 400ºf and then lower grill nobs, keeping the heat in grill. Turn two off if heat get hotter.Put the rocks on the grates before turning on grill to place the pan on. ( or tin veggie pan for grill, just to keep pan from direct flame)Then when ready place cast iron pan on rocks, lower lid and set timer to 15 minutes before checking it.After check and set timer to another 10 minutes to continue baking the dough. Toothpick clean or 190ºf on your cooking thermometer. Remove from heat with gloves, place on a cork and let set for 5 minutes and serve with a scoop of ice cream or whipped cream. Turn off grill and enjoy your summer dessert!!!Bonita’s Tips:Cook in bbq grill or oven. If cooking in oven preheat oven to 350ºf and bake for 20 to 30 minutes.Use flour or sugar of choice. I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
GRILLED PIZZA - Bonitas Kitchen Bonitas Kitchen 2023-07-16 | Welcome to Bonita's Kitchen! Today we will be making GRILLED PIZZA. Made with homemade dough, cooked in my dads cast iron pan on the BBQ.To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookCast-Iron Pan: kit.co/bonitaskitchen/kitchen-essentials/lodge-pre-Ingredients:1¼ Cups, flour ½ Tsp, savoury, crushed ½ Tsp, sea salt ½ Tsp, yeast, fast rising or traditional ½ Cup, warm water for yeast ½ Tsp, sugar for yeast 1 Tsp, olive oilMethod:In a bowl add ½ cup warm water, sugar and yeast let rest for about 5 minutesIn another bowl add 1 cup of flour, sea salt, and oil, toss together.After yeast have risen add to flour mixture and start mixing together, when it becomes sticky toss a few sprinkles of flour from the ¼ cup to blend together.Kneading the dough to make a ball, cover and let rest in warm place for 20 to 30 minutes. After dough is ready, you will need a CAST IRON Pan. NO OIL! Preheat BBQ Grill to 400ºF with 3 fist size rocks or a tin pan on grill to keep pan off grill. Warm the rocks and cast iron pan in the BBQ while heating up. Then on the counter top roll dough out and when cast iron pan is hot remove it from BBQ grill with oven mitts on! Then take inside to put dough in it and all the toppings you would like on your pizza!!!! Like; sauce, salami, peppers, mushrooms and mozzarella cheese and bacon bits…….or toppings of your choice. Top with crushed savoury!Then wearing your oven mitts take cast iron pan back out to the grill and putting it on the HOT rocks. Turn heat down to low to continue the same heat of 400ºF with cover down.Then after 15 minutes check pizza make sure it's not burning, turn three dials off. Leaving one closes to the pan on. Continue grilling for another 5 to 10 minutes or until golden brown and the internal temperature of the pizza dough is 190ºf and higher. Turn off grill and keep inside until ready to serve, or remove and brown off top of pizza in your air fryer or toaster oven, if needed!!!! Cut into 6 pieces and serve hot.Baking Tip: - This pizza is like a stone baked pizza and cooked on a high temperature in the BBQ give it a beautiful crust.Double recipe if you wish to make more dough for pizza. Check pizza after 15 minutes but don’t let the heat out of the BBQ. Fry mushrooms in bacon fat, after you fry your bacon until crispy. Cook a full pack chop and remove ¼ cup and store the remainder in a mason jar with lid, keep in the fridge until all eaten.I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
STRAWBERRY TARTS - Bonitas Kitchen Bonitas Kitchen 2023-07-09 | Welcome to Bonita's Kitchen! Today we will be making STRAWBERRY TARTS. See recipe below for all details on how to make yours today!!!! Delicious seasonal dessert!!!!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients for strawberry glaze:2 packs of fresh strawberries ½ cup white sugar2 to 3 tbsp cornstarch 1 tsp lemon juice1½ cup waterPASTRYIngredients for Pastry:2 cups white or wheat flour ½ cup cold unsalted butter½ tsp sea salt ½ cup cold water1 tbsp sugarCREAM FILLING:½ - 250g package of cream cheese 1 Tsp vanilla½ cup butter or margarine 1 cup confectioner sugar Method:Method for Strawberry Glaze:First rinse cold water over strawberries, cut stems off and if you make 12 tarts take twelve strawberries out and put aside until ready too use. If they are big cut in half. Then take about 6 strawberries and cut in small pieces. In a medium saucepan add sugar and 1 cup water, start to boil on a medium heat and add cut up strawberries and let them cook for 5 or 10 minutes to release the redness in to the water. Then in a mason jar add the other ½ cup of water and 2 to 3 tbsp of cornstarch, shake well. Method for Pastry:Mix flour, butter (chop in pieces) sea salt and sugar together in a bowl mix with your hand or mixer with a hook, add water mix with fork until crumbled. Put it on the counter top! Then with your hand shape into a ball.Sprinkle counter top with flour, then cut the ball into two pieces. Using a rolling pin or bottle, roll your pastry ball until all even.Cut out 24 round 4” or 5” pieces and place in 2 greased muffin pans, or make twelve and keep the other roll of pastry dough for another day.Preheat your oven to 375ºF and bake pastry shells for 15 to 20 minutes or until golden brown.When baked remove from oven and place on a plate, then add one strawberry and some liquid then top with whipped cream. EnjoyAdd to the hot water and sugar in saucepan and stir until it starts to thicken. Add lemon juice and fold in as well. Then add the fresh strawberries and just fold them in to the liquid and remove from heat.Method for Cream Filling:Mix together in a bowl cream cheese, butter and vanilla until smooth, then add confectioner sugar and continue blending until smooth. Then add to a piping bag with a star top. Keep in the fridge until ready to use.I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Rhubarb and Parsnip Biscuits - Bonitas Kitchen Bonitas Kitchen 2023-07-02 | Welcome to Bonita's Kitchen! Today we will be making Rhubarb and Parsnip Biscuits. These tasty little biscuits and made with simple ingredients and paired with the sourness of stewed rhubarb and the sweetness of mashed parsnip. See recipe below!!!!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:1¾ cups all-purpose flour, leaving ¼ cup to roll dough.4 tsp baking powder 3 tbsp butter or margarine½ cup parsnip, COOKED and MASHED ½ cup rhubarb, COOKED stewed¼ cup COLD evaporated milk, plus 1 tbsp 1 tsp sea salt1/8 tsp nutmeg ½ tsp cinnamon 1 large egg, wet wash for biscuits Stewed Rhubarb:¼ cup sugar¼ cup water2 cups rhubarb, fresh or frozenMethod:Peel and cut one parsnips in chucks, rinse over cold water and put in a small saucepan half full of water with ½ tsp sea salt and cook until fork tender.In another saucepan add two cups fresh or frozen rhubarb, ¼ cup water and ¼ cup sugar. Cook until stewed. Let come to room temperature until ready to use. ( Refrigerate ) After parsnip is cooked drain water of and mash or blend parsnip with butter until smooth. Let come to room temperature before using. (Refrigerate) In a mixing bowl add parsnip, rhubarb and evaporated milk, mix or blend until creamed.Then sift in dry ingredients and fold together to form a ball. Knead a little but don’t over knead to make biscuits dense.Place on your counter top dusted with flour you reserved, flatten by hand or with your rolling pin about ½ inch thick. With a 2½ inch cookie cutter, cut out 12 round biscuits, Use more flour if needed and place on a cookie sheet lined with parchment paper. Mix in a small bowl egg and 1 tbsp milk, with a brush add a little on top of all biscuits.Preheat oven to 400ºF and after ready, bake rhubarb and parsnip biscuits for 20 to 30 minutes or until golden brown. SERVE WITH A MEAL OR ANY TYPE OF JAM OR JELLY.PLEASE NOTE: Don’t over knead dough, having the parsnip and rhubarb cooked in advance will speed up time making them.These little biscuits can be dressed up anyway you like them. Spread some butter jam or jelly on them with a cup of tea.Enjoy Bonita’s kitchen. I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
SUNSHINE PUDDING - Bonitas Kitchen Bonitas Kitchen 2023-06-25 | Welcome to Bonita's Kitchen! Today we will be making a SUNSHINE PUDDING. Made with a few simple ingredients and it's an old fashioned recipe from the 1940,s made with a navel orange.To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:½ cup white sugar 3 tablespoons flour1 cup milk 2 egg yolks, beatenJuice and rind of 1 navel orange 2 egg whites, beaten stiff and fold inMethod:Prepare casserole dish with a light coat of butter, sit aside until ready.Preheat oven to 325ºf and heat a baking pan quarter full of water to put casserole dish in to bake sunshine pudding.In a medium bowl add sugar, flour, milk, juice and rind of one navel orange.Then in a small bowl add two egg yolks and whisk, add to flour mixture and continue mixing.In a medium mixing bowl add egg whites and mix until stiff and then fold into flour mixture. Then pour into casserole dish. Place in the oven on baking pan with hot water, bake for 35 to 40 minutes on a 325ºf heat. Bake until golden brown, soft and spongy.When baked remove from hot water pan and leave that in the oven to cool and serve sunshine pudding hot with thick cream or unsweetened whipped cream and fresh or frozen fruit. Bonita’s Tips:Use hand held mixer or whisk to blend the egg whites. Put baking pan in the oven first and then add water, this will prevent hot water burning you. Carefully place casserole dish with the sunshine pudding on it for better baking results.Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
CORNED BEEF PASTRIES - Bonitas Kitchen Bonitas Kitchen 2023-06-18 | Welcome to Bonita's Kitchen! Today we will be making CORNED BEEF PASTRIES. Made from canned corned beef and baked in a muffin pastry...So Tasty! See recipe below!!!!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:1 can corned beef or half 1 medium onion, peeled and chopped4 medium potatoes ½ to 1 tsp pepper½ tsp savoury ½ to 1 tsp sea salt for boiling potatoes1 tbsp butter 1 tsp olive oilMethod:Peel potatoes and cut in quarters and rise with cold water or soak for a few minutes to remove starch, then drain. In a medium saucepan half full of hot water, add potatoes and sea salt, boil on a medium heat until fork tender.Open the can of corned beef and chop in pieces then add to a bowl. In a medium frying pan, add butter and olive oil turn to medium heat. Peel and chop onion in small pieces, then add to frying pan top with pepper and savoury. Fry until soft and golden brown.After potatoes are cooked add to bowl with corned beef and then toss in the fried onions. Mash together then sit aside until ready to use. See pastry recipe for next step.PASTRYRecipe:2 cups white or wheat flour ½ cup cold butter½ tsp sea salt ½ cup cold waterMethod:Mix flour, butter ( chop in pieces) and sea salt together in bowl mix with your hand or food processor, add water mix until it shapes into a ball then remove from bowl.Put on the counter top and sprinkle with flour, then cut the ball into two pieces. Using a rolling pin or bottle, roll your pastry ball until all even. Cut out 12 pieces of pastry from one half, 3½ or 4 inches round using a cookie cutter. The pastry makes 12 pastries, use the extra pastry to cut out small half moons for the top just for garnish. Preheat oven to 350ºF, after add corned beef filling to unbaked pastry, you will need to bake it for 20 to 25 minutes or until golden brown.I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish.Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Partridgeberry Crumbles - Bonitas Kitchen Bonitas Kitchen 2023-06-11 | Welcome to Bonita's Kitchen! Today we will be making Partridgeberry Crumbles - This recipe was made on location in a beautiful vacation rental called SeaForever, a adorable saltbox house in Port De Grave, NL. See recipe below!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookSeaForever AirBnB Link: airbnb.com/h/seaforevernlLighting of the Boot's Christmastime in Port De Grave, NL Link: newfoundlandlabrador.com/plan-and-book/festivals-and-events/31014512Ingredients:Partridgeberry filling:2½ cups partridgeberries, or cranberries ½ cup sugar½ cup water ½ tsp lemon juiceCrumble Mixture:1½ cups rolled oats 1½ cups all-purpose flour of choice½ cup unsweetened coconut 1 cup lightly packed brown sugar 1 tsp baking powder. 1 cup butter or margarine, cubedMethod:Preheat oven to 350°F - lightly grease your 9 x 9 inch pan, or line with parchment paperMaking your filling, in a medium saucepan, add partridgeberries, sugar, lemon juice and water. Start the pot boiling on medium heat, stir occasionally for about 15 minutes or until partridgeberries are thickened, then remove from heat. Let come to room temperature before using or make earlier in the day. Making your crumble, in a large bowl, add rolled oats, flour, brown sugar, unsweetened coconut, baking powder, toss together then cube butter into mixture. Mix all ingredients together with your hand, processor or pastry cutter until all is evenly incorporated together and crumble. Prepare your 9 x 9 inch pan with a sheet of parchment paper, then start by sprinkling ½ of your crumble mixture on the bottom layer of your pan or a little more about 1/3 inch thick, press the crumble mixture down on this layer.Then take partridgeberry filling and put on top of your crumbles, spread evenly over your crumble mixture. Next step sprinkle another layer of crumbled mixture over the top of the partridgeberry filling. Don't press this layer down just sprinkle over the top. Bake your partridgeberry crumbles in a preheated oven for 30 to 40 minutes or until golden brown. Remove from heat, let totally cool before cutting into 2 x 2 inch squares. Bonita’s Tips:Use cranberries if you don’t have access to partridgeberries, they are from the same family of sour berries. ( You can also buy store made partridgeberry jam )Add more sugar to partridgeberry jam if to sour.Using parchment paper will be easier to remove partridgeberry crumbles from pan to cut in squares.Another way to serve them, by cutting the partridgeberry crumble bigger. Top with whipped cream and tossed toasted coconut. Plus fresh fruit!I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Garlic Butter and Cheese Bread Rolls - Bonitas Kitchen Bonitas Kitchen 2023-06-04 | Welcome to Bonita's Kitchen! Today we will be making Garlic Butter and Cheese Bread Rolls. Our tasty full recipe is posted below. To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:3½ cups all-purpose flour 1 tbsp white granulated sugar½ tsp sea salt 1¼ cups warm water2 tbsp melted butter 1 tsp traditional yeast or fast rising½ cup melted butter 2 cloves of garlic or 1 tsp garlic powder1 cup shredded cheese 1 tsp onion powderMethod:In a small bowl add warm water and sugar mix together then add yeast. Let proof for five minutes.Then in a large bowl add flour, keep half cup to bring it all together. Add salt toss together, then make a hole in the middle to add 2 tbsp of warm melted butter and proofed yeast.” If you are using your standup mixer with a hook you can just add the ingredients in without making a hole. “Using a wooden spoon slowly mix the dry ingredients in with the wet ingredients to bring it all together. Dusting with more flour if needed, plus more warm water if the dough is too dry. Having the texture a little sticky at the mixing stage is good, then after you have mixed it for 5 minutes or so then add more flour to bring it together and to form a ball. After forming into a ball, rub a little melted butter over the top. I mark the sign of a cross on my dough and cut a x in the top. This is optional for you!Cover dough with a towel to keep warm and let rise for 30 minutes. I usually put the bowl in the oven with the LIGHT on only to rise with the heat of the LIGHT. After the dough is risen, remove the towel and put the dough on a cutting board. Cut it in 12 pieces. Then you will need a square pan or a pan of choice. In a measuring cup add half cup of butter and crushed garlic or garlic powder and onion powder. Melt butter for 20 seconds in the microwave or stove top. Stir the ingredients together and pour half in the bottom of the pan.Then back to the dough. Take one at a time and roll the dough outwards to form a ball. Place in the pan, then continue doing this with all the dough until finished. Then cover with a towel and let rise for 20 minutes in a warm place in your kitchen.After risen, pour the remainder of the melted butter mixture over the top of the dough and top with shredded cheese. Preheat the oven to 350ºF and put the pan in to bake for 20 to 30 minutes depending on your oven or until the internal temperature is 190ºF. Enjoy warm with your meal and reheat in the microwave if needed, or serve cold.I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Half Moon Cakes - Bonitas Kitchen Bonitas Kitchen 2023-05-28 | Welcome to Bonita's Kitchen! Today we will be making Half Moon Cakes! Also called a 12 cent Bun! They are made with a few simple ingredient's and one of our childhood favourites.To view & download the full recipe, please view it here on our website:bonitaskitchen.comThe link to our cookbooks - bonitaskitchen.com/cookbook Ingredients:1½ Cups sifted flour 1½ Tsp baking powder½ sea salt ½ Cup white sugar, granulated or less 2 Lg eggs ½ Cup oil1 Tsp vanilla ¼ Cup milkMethod:In a large bowl add oil, sugar and vanilla, mix with a wooden spoon or blender.Then add the eggs and milk blend well, continue mixing.Shift in flour, sea salt and baking powder, mix until nice a creamy.You will need two round cake pans lined with parchment paper or greased, add equal amounts of batter.Preheat oven to 350ºF and bake for 20 to 25 minutesWhen baked remove from the oven and let cool on a rack in pans for 5 minutes.… Then remove from the pans unto a cutting board, run knife through the middle to cut cakes in half. Then cut down the centre to make four half moons. After cake is totally cooled down, add frosting to one half cake and put the other half cake on top. "SEE RECIPE FOR FROSTING BELOW! "Continue doing this with the other half cake, wrap in clear wrap or leave uncovered and enjoy.Frosting:½ Cup butter, margarine or shortening 3 Cups confectioners icing sugar1 Tsp vanilla extract or almond extract 3 to 4 Tbsp milk of choice1 Tsp, coconut oil, (optional)Method:In a small bowl add butter, vanilla, coconut oil and milk together, cream together.Then slowly add confectioner sugar, until creamy.Put in fridge and let harden before using, or use soft. Bonita’s TIPS:If you have any leftover Icing put in a mason jar with lid and keep in the fridge until all used. Sifting flour makes it like a cake mix type flour.Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Creamy Chicken Spaghetti Casserole - Bonitas Kitchen Bonitas Kitchen 2023-05-21 | Welcome to Bonita's Kitchen! Today we will be making Creamy Chicken Spaghetti Casserole. Made with chicken thighs, a creamy homemade sauce and baked in the oven. See recipe below for more details!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:6 to 8 chicken thighs or breasts 6 cups chicken or vegetable broth4 servings of uncooked spaghetti 1 can evaporated whole milk or milk of choice3 tbsp flour 1 tsp sea salt1 clove garlic or garlic powder ½ tsp pepper1 large chopped onion 1 bell pepper, any colour1 large tomato chopped 1 cup shredded cheese1 tsp onion powder 2 sticks green onion1 tbsp olive oil 3 tbsp butter or margarine ½ cup parmesan cheese 4 mushrooms, chopped ( optional)Method:Preheat the oven to 350ºf.In a boiler add broth, bring to a boil on medium stove top heat.Cut chicken in small cubes and add to a frying pan on medium heat, add one tablespoon butter, drizzle some olive oil in the pan and cook for 5 minutes. Top with a pinch of sea salt and pepper. Then add chopped onions and chopped mushrooms (optional) continue cooking for 10 minutes until part cooked lightly brown, lower heat until ready to use.When broth is boiled, add spaghetti, let cook for about 6 or 7 minutes, then remove into a bowl and drizzle with olive oil. ( If you use water add ½ teaspoon of sea salt, and a drizzle of olive oil then let boil.) Also add chicken juice from frying pan to the pasta boiler for extra chicken flavour.Keep broth to reuse for sauce.You will need a casserole dish 9 x 13 inches or pan of choice.Toss chicken into your casserole dish, then put frying pan back on the stove top. Add two tablespoons of butter, let melt. Add sea salt, pepper and onion powder.Then add three tablespoons of flour, stir around until pasty. Then add 2 cups of your hot broth, slowly stirring it in your pan. Then add one cup of milk continue mixing until liquid starts to thicken.Add to mixture pressed garlic or garlic powder. ( At this point taste your sauce if you need to add anymore seasoning do it now) Then pour mixture over your spaghetti and toss together. Then add the spaghetti mixture to the casserole dish with the fried chicken mixture, some chopped tomatoes and bell pepper, to the casserole dish and toss everything together. Then top with shredded cheese of choice, parmesan, more tomato and bell peppers, and green chopped onion, cover with a piece of foil wrap, you can lightly grease the foil wrap before covering the casserole dish. Cook covered for 20 minutes then uncovered for 15 to 20 minutes or until golden brown. When baked, serve with garlic toast or fresh bread rolls and a toss salad. EnjoyI apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
RUM BUNDT CAKE - Bonitas Kitchen Bonitas Kitchen 2023-05-14 | Welcome to Bonita's Kitchen! Today we will be making RUM BUNDT CAKE!Made with a few simple ingredients and a rum of choice, you can also use a grape juice to replace the rum if needed. SEE RECIPE BELOW!To view & download the full recipe, please view it here on our website:bonitaskitchen.combonitaskitchen.com/cookbookIngredients:3 cups all-purpose flour ½ cup butter or margarine2 tsp baking powder 2 tsp vanilla½ tsp sea salt ½ cup granulated sugar1 tsp baking soda ¼ cup rum, your favourite!1 cup evaporated milk or whole milk 2 large eggsRUM SYRUP:Recipe:½ cup butter or margarine 1 cup brown sugar or cane sugar1 tsp vanilla ¼ cup rum, your favourite!¼ cup waterMethod:Prepare your bundt pan by oiling it well! Then preheat your oven to 350ºf! Bake for 50 to 60 minutes!In a medium bowl, sift in flour, add baking powder, baking soda and salt, set aside until ready.In another bowl add butter or margarine, sugar and vanilla, mix well for a minute or so. By hand or with your mixer….Add one egg at a time, then pour in rum. Slowly add milk alternating with flour mixture until all ingredients are in the bowl. Mix until the batter is nice and creamy. Then transfer into a greased bundt pan and place in the oven for 50 minutes, while waiting for your rum cake to bake, make your rum syrup.In a saucepan add butter or margarine and brown sugar, let melt on a medium heat. Then add vanilla, rum and water. Stir until it starts to bubble, then lower heat, until the cake is almost baked for 50 minutes. Then when the timer rings for 50 minutes, open the oven leaving the cake in the pan. Poke holes with a toothpick to give room for the rum syrup to run through the cake, use about ¾ of a cup. Keep the rest to use later. Continue baking for another 5 to 10 minutes. Remove from heat, leaving cake in pan for about 10 minutes.Then remove the cake onto a platter, poke more holes in the cake and pour another ¼ cup over the cake. Let cool or serve warm. Using the remainder of the rum syrup for individual slices. Top with thick cream or whipped cream and fresh fruit. I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for stopping by and please share our video so your family and friends can enjoy it too!From our kitchen to yours!Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
PLAIN BAGELS - Bonitas Kitchen Bonitas Kitchen 2023-05-07 | Welcome to Bonita's Kitchen! Today we will be making Homemade Plain Bagels. These bagels are made with a few simple ingredients and our recipe is posted below!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbook link: bonitaskitchen.com/cookbookIngredients:3½ cups all-purpose white flour 1½ tsp Yeast, traditional or fast rising 1 tbsp white sugar 2 tbsp butter or margarine, melted1¼ cups fresh warm milk 1 tsp sea salt2 tbsp warm water, more if neededMethod:In a large bowl, add all dry ingredients and toss together, then make a whole in the middle of mixture. Keep ½ cup of flour to bring the mixture together. In a small bowl add warm milk, sugar and yeast, let proof for 5 minutes.Then pour warm proof yeast in the large bowl with dry ingredients in the middle. Add 1 tbsp warm water to bowl to clean out all yeast. Add warm melted butter, keep about a teaspoonful to use later. Then gradually mix with a wooden scoop or mixer with a hook, pulling in the dry ingredients until all combined. Add more warm milk or warm water if needed and use the extra flour to bring the dough together and form into a ball. Kneading dough and pulling it together by hand to form that ball. Until it got a soft texture and electric touch when pulled up. This will take about 5 to 10 minutes or so and then rub the extra butter over the dough and cover with a dish towel and keep in a warm place in your kitchen.I usually use the oven, putting the LIGHT on only and putting the timer on for 30 minutes to let the dough double in size.Then remove the dish towel and cut the dough into 6 to 8 pieces. Rolling them in a ball and forming them into a ring. With a bagel cutter or use your fingers. By poking a hole in the middle and rolling your finger around to extend the hold more.Place on your counter top or board and let rise for another 15 minutes.“Then while waiting for the bagels to rise, add water to a saucepan and bring to a boil. Then after reducing heat to a simmer. With a spatula with holes lower the bagels one at a time up to three in the water until they float.” This will take about a minute then flip over to the other side and do the same. Remove from water by spatula with holes to drain on a rack.Then line a baking pan with parchment paper or grease pan, add blanched bagels to the pan.Preheat the oven to 375ºf and bake for 20 to 30 minutes, or until the internal temperature is 190ºf and golden brown. Remove from the oven and let cool on a wire rack and cut in half, toast, add butter and jam…..enjoy!Bonita’s Tips:If using mixer with hook it will take less time mixing, remove hook after all mixed and use hands to knead dough and forming into a ball.I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
CHICKEN POT PIE - Bonitas Kitchen Bonitas Kitchen 2023-04-30 | Welcome to Bonita's Kitchen! Today we will be making CHICKEN POT PIE. Made with roasted leftover chicken, mixed veggies and so much more. See recipe below!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:2 cups cooked chicken 1 large onion, peel and chop2 cups chicken or veggie broth ½ cup chicken drippings or poultry seasonings2 tbsp butter 2 tbsp flour2 cups chopped mixed veggies 1 tsp sea salt½ tsp black pepper 1 tsp onion powder1 egg on top of the pastry. 1 cup cooked chopped potatoesMethod for Chicken Filling:This recipe calls for cooked chicken and part cooked mixed veggies. You can use fresh vegetables cut in small pieces or use frozen mixed veggies. Chop cooked chicken in small pieces and if you are using fresh vegetables, cook them with a pinch of sea salt, and drain liquid off. But keep this recipe or another one.In a large frying pan, add butter and chopped onion, fry for 5 to 10 minutes until onions are transparent. Add sea salt, pepper and onion powder and fold in.Then add flour, mix until pasty, then top with one cup chicken broth and ½ of the chicken drippings leaving some for gravy. “ Or use poultry seasonings or chicken OXO”Mix until it starts to thicken, add chopped chicken and vegetables and fold together. Make pastry see below! Then continue on making chicken pot pie, put one pastry at the bottom of a greased pie pan or cast iron pan. Then top with all the chicken mixture. After putting pastry on top and pinch all around to close dough. Then cut a hole in the top or poke fork holes in top. Crack egg in bowl and whisk together and brush over top of pastry.Preheat the oven to 375ºF and bake for 35 minutes or longer if needed. Pastry Recipe:2 cup white or wheat flour ½ cup Cold Butter½ tsp salt ½ cup cold waterMethod for Pastry:Mix flour, butter ( chop in pieces) and salt together in a bowl mix with your hand or food processor when mixed, add water mix until it shapes into a ball then remove from bowl/mixer.Put dough on the counter and sprinkle with flour then cut the ball into 2 pieces for top and bottom for one chicken pot pie or 6 pieces to make single servings. Roll out pastry for whatever size of pie you are making. See method above for preparing chicken pot pie!GRAVY:In a pan add 2 tbsp butter, let melt, add 2 tbsp flour, mix until pasty. Then add 1 or 2 cups of chicken or veggie broth, then chicken drippings. Pinch sea salt, pepper and onion powder to taste. Mix until thicken and serve over single servings of chicken pot pie. Serve with toss salad or more veggies….Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
NUT LOAF - Bonitas Kitchen Bonitas Kitchen 2023-04-23 | Welcome to Bonita's Kitchen! Today we will be making NUT LOAF. Made with crushed walnuts, all-purpose white and whole wheat flour......This is another tasty recipe of my Aunt Clara's and I can't wait for you to make it.To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:3 cups all-purpose flour 1 cup water½ tsp sea salt ½ cup milk1½ cup crusted walnuts 4 tsp baking powder1 large egg 1 tsp almond extract1/3 cup oil ¾ cup sugarMethod:In a bowl sift all dry ingredient’s, add crusted walnuts, keeping a few for the top. In a small bowl crack egg, add water, milk, oil and almond extract, whisk well. Then add to dry ingredient’s and blend well together until smooth.Grease bread pan or pan of choice, add a piece of parchment paper in pan and scoop batter in pan and top with extra crusted walnuts. “ Aunt Clara would use Almonds sometimes for the top”Preheat oven of 350ºF for 45 to 60 minutes, or toothpick clean and golden brown.Remove from oven and let come to room temperature before cutting. Bonita’s Tips: I used 1 cup All-purpose whole wheat flour and 2 cups All-purpose white flourSifting flour gives it a cake like flour texture.You can add vanilla if you don’t like almond extract.Putting parchment paper in pan, makes them easier to remove from pan, and stops from burning the loaf.I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
PICKLED PEPPERS - Bonitas Kitchen Bonitas Kitchen 2023-04-16 | Welcome to Bonita's Kitchen! Today we will be making PICKLED PEPPERS. Made with sweet peppers, vinegar, pickling spices, and so much more, see recipe below!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur website link: bonitaskitchen.com/cookbookIngredients:1 pound assorted peppers 1 large yellow onion1 Tsp whole pickling spice and bay leaves 2½ to 3 cups white vinegar 1 cup water 1 Tbsp pickling salt or sea salt3 cloves garlic 1½ tsp pepper corn ( optional )1 tbsp sugar3 Mason Jars, lids and caps, INGREDIENTS IN PICKLING SPICES: Combine about ¼ tsp of each below to make your own;Mustard seed, whole allspice, whole cloves, black pepper corns, bay leafs crushed.Method:In a medium saucepan add; vinegar, salt, water, sugar and pickling spice, peel and slice yellow onion and add to saucepan, bring brine to a boil, this will take 5 to 10 minutes. Rinse clean and cut peppers in slices, keeping some seeds to use in each jar.Prepare mason jars and lids in hot water, see method below! Put all sliced peppers in each jar and layering cooked sliced onions from brine in each jar.Then put ½ tsp of pepper corn and 1 clove of pressed garlic in each jar, pour hot brine in each jar leaving ½ inch from the top.Clean around top of jars with paper towel. Then put caps and lids on until fingertight, shack each jar to mix everything together. Then follow method for sealing jars below.Sterilizing and Canning Procedures Method for Sterilization:1. Start by getting a large boiler and filling it about quarter full of water.2. Then bringing the water to a boil and placing your mason jars inside then cover.3. After let the water boil for about 15 to 20 minutes, then remove your jars and place them on paper towels or a cloth.Method for Canning Procedures:1. Then place your jars back in hot water bath and start to boil water for another 5 to 10 minutes with the cover on boiler.2. Remove jars from boiler safely, place on counter and leave at room temperature then check your lids, 3 ways. 1. Remove screw cap and lightly run your finger upwards on the lid if it don't remove it’s sealed, put the screw cap back on tight and date/label each jars. Then store in cool panty or room.Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
SOUR CREAM BREAD - Bonitas Kitchen Bonitas Kitchen 2023-04-09 | Welcome to Bonita's Kitchen! Today we will be making SOUR CREAM BREAD. This is my friends recipe and ever so tasty, only a few simple ingredients in this recipe but SOUR CREAM is one of your main ingredients. See recipe below!To view & download the full recipe, please view it here on our website:bonitaskitchen.combonitaskitchen.com/cookbookIngredients:5½ cups all-purpose flour 2 tbsp sugar1 tsp sea salt ¼ cup melted butter¼ cup oil, vegetable or canola 2¼ tsp yeast, traditional or fast rising½ cup warm milk ½ cup warm water, more if needed1 cup sour cream 1 large eggMethod:In a small bowl add warm water, sugar and yeast, stir together and let rise for five minutes.In large bowl add flour and sea salt toss together, make a hold in the middle of flour and add melted butter, oil, warm milk, sour cream and mix wet ingredients first together by hand or mixer with a hook, working in the centre bringing in the flour. Add risen yeast and in a small bowl crack one egg and mix with fork and add to wet mixture. Fold in ingredients with a wooden spoon or mixer with hook and mix all ingredients together until all combined and dough is smooth and elastic. This will take 2 or 3 minutes by mixer and 5 minutes by hand.Put dough onto your floured counter top and knead dough for another 3 to 5 minutes, by hands. Form into a large dough ball and oil both sides, cut a cross in top and cover with a large towel or blanket to keep warm. Let rise for about 30 minutes.After risen remove from bowl and place in a deep pan or cast iron pan, keeping the dough round. Cut another cross in top or slashes with a knife. Preheat oven to 350ºF and place dough in oven and bake for 1 hour, check with a internal thermometer and the reading should be 190ºF when baked remove from oven. If you like the crust hard keep it uncovered, if you like it soft, add butter over top and cover with a towel for 5 minutes. Bonita’s Tips:Using mixer with hook only for mixing dough, then remove onto counter or leave in bowl.Bake in a case iron pan, deep pie pan or bread pans.Let risen covered on the counter top, or in the cast iron pan in the oven with the LIGHT ON ONLY!Place on cooling rack until cool, or serve hot. Cut in pie shape pieces or slices. I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dishThank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Homemade Donairs and Sauce - Bonitas Kitchen Bonitas Kitchen 2023-04-02 | Welcome to Bonita's Kitchen! Today we will be making Homemade Donairs and Sauce. Made with lean ground beef and ground turkey, plus a few tasty seasonings and spices.To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:1 pound lean ground beef ½ pound ground pork or turkey2 tbsp flour ½ tsp black pepper1 tsp sea salt 1 tsp onion powder1 to 1½ tsp garlic powder, or fresh clove 1 tsp ground Italian seasonings ½ tsp ground coriander 1/8 tsp cayenne pepperMethod:In a bowl, add all ingredients and work it together by hand or by a mixer with hook. After knead seasoned meat with hand by folding the meat to work it more together and all combined. Do this in the bowl or on the counter.You will need 8 x 4 inch pan, 1 metal skewer, foil wrap. First, take the meat and put on foil wrap and form a long rolled log. Wrapping with foil. Take the metal skewer and poke through both ends, then pinch the side around the skewer and put in the fridge for 1 hour to overnight until all seasoning got time to marinate and the spices build more flavours.Then remove from fridge and place on 9 x 6 inch pan, long ways so skewers are resting on the sides.Then preheat oven to 350ºF and place pan on centre rack and bake for 1½ hours or until baked. Depending on your oven! Internal temperature is 180ºFWhen baked remove from oven and place on cooling rack for 5 minutes or until room temperature, this would be easier to shave small slices of meat from donair log.Or bake in the Air fryer if you have a rotisserie attachment, set unit to the rotisserie temperature and start. Cook until the internal temperature is 180ºf and baked.Then put donair log on your cutting board, let rest for 5 minutes. Then thinly slice long ways.Serve on flat bread, taco wraps, or regular bread, chopped tomato, raw onions and slivers of lettuce. DONAIR SAUCERecipe:½ cup milk ½ cup water1½ tsp garlic powder ½ tsp sea salt1 tsp canola or vegetable oil 2 tbsp cornstarch2 tbsp vinegar 2 tbsp white sugar, more to tasteMethod:In a small saucepan on medium heat, add milk, garlic, sugar, sea salt, oil and slow mix together. "Then a vinegar and whisk well. "Then add to a measuring cup water and cornstarch, mix well and slowly add to saucepan stirring until thickened.Taste sauce and add more sugar or garlic to your taste……Bonita’s Special Note:This recipe is a viewers request, it’s not a NL traditional recipe but it have been available here in a few restaurants for over 30 years or more. The younger generation got use to this spicy seasoned meat served on flat bread and topped with a sweet donair sauce. This is not anywhere close to the original donairs and sauce recipe, but a mixture of spices that taste close to the donair I remember eating. Enjoy!I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
BLUEBERRY ORANGE BREAD - Bonitas Kitchen Bonitas Kitchen 2023-03-26 | Welcome to Bonita's Kitchen! Today we will be making BLUEBERRY ORANGE BREAD. This is an old fashion blueberry orange bread recipe and one old elders would serve with your meal or on it's own.To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:2 cups all-purpose flour ½ cup sugar1½ tsp baking powder ½ tsp baking soda1 tsp sea salt ¼ cup butter¾ to 1 cup orange juice 1 tbsp orange zest1 large egg 1 cup blueberries, fresh or frozenMethod:In a large bowl, sift dry ingredients, cut in butter until mixture is course and crumbs. Then crack egg in bowl, whisk and combine orange juice and zest. Pour into dry ingredient’s mix enough to dampen mixture, THEN DUST BLUEBERRIES with a teaspoon of flour to coat berries. Then carefully fold in blueberries so they don’t release the blue juice through the mixture.Grease a bread pan and place a piece of parchment paper on the bottom, scoop batter into pan and spread out to corners and sides. Preheat oven to 350ºF and bake blueberry orange bread for 45 minutes to one hour, or until toothpick clean and golden brown. Then remove from oven let rest for 15 minutes or room temperature before slicing.ORANGE BUTTER SPREADRecipe:2 tbsp soft margarine or butter 1 tbsp orange juice2 or 3 grates of orange zestMethod:Mix together all ingredients into a small bowl, after you slice your blueberry orange bread serve orange butter spread over each slice. Serve blueberry jam, and hot cup of tea.I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
TURKEY MEATLOAF with Tomatoes - Bonitas Kitchen Bonitas Kitchen 2023-03-19 | Welcome to Bonita's Kitchen! Today we will be making Turkey Meatloaf with Tomatoes. Made with ground turkey, tomatoes, basil, oats and so much more. See recipe below!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: https://www,bonitaskitchen.com/cookbookIngredients:1 medium onion peeled and grate 2 pounds ground turkey ¾ cup stale bread crumbs or rolled oats 1 large eggs½ tsp sea salt 1 tsp black or white pepper1 tsp savoury ½ cup pasta sauce or tomato soup1 tomato sliced, extra for serving 1 cup shredded cheese1 tbsp basil 1 tbsp Worcestershire sauceMethod:In a large bowl add ground turkey, grated onion, stale bread crumbs or oats. Sea salt, pepper, egg and mix together with wooden spoon or mixer.Then add savoury, pasta sauce and Worcestershire sauce and continue folding together.After form into a log and transfer into a meatloaf pan or 9 x 5 bread pan lined with parchment paper.Preheat oven to 350ºf and place the meatloaf in oven and bake for 50 minutes, then remove from oven and top with cheese, sliced tomato and basil, put back to the oven and bake for another 10 to 15 minutes or until the internal temperature is 165 to 170ºF, until brown or melted cheese.Remove from oven and let rest for 10 before removing it from the pan by parchment paper of handles from meatloaf pan….Serve with fresh rolls and mashed potatoes and veggies.I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
CORNED BEEF HASH QUICHE - Slow Cooked - Bonitas Kitchen Bonitas Kitchen 2023-03-12 | Welcome to Bonita's Kitchen! Today we will be making CORNED BEEF HASH QUICHE - Slow Cooked, see recipe below! If you are looking for a quick way to have a tasty meal for breakfast, this is it! To view & download the full recipe, please view it here on our website:bonitaskitchen.combonitaskitchen.com/cookbookIngredients:½ can corned beef 4 large eggs, or one pre-person1 or 2 medium potatoes, cubed 1 small onion, grated¾ cup milk or cream ½ tsp pepper½ tsp sea salt ( optional ) ¼ green and red pepper, diced¼ tomato, chopped 1 cup shredded cheese½ tsp onion powderMethod:Crack eggs and put into a bowl, whisk together with milk or cream, onion powder, (sea salt) optional and pepper.Then pour into slow cooker bowl, add chopped green and red peppers, grated onion, and chopped corned beef, tomato chopped. Fold all ingredients together, the peel and clean potato and cut into cubes soak in a bowl of cold water for 10 minutes to remove any starch. Then drain water off potatoes and toss diced potatoes into slow cooker bowl. Then fold them together with the other ingredients.Turn slow cooker on low and cook for 6 to 8 hours, if you are making them for breakfast put all ingredients in slow cooker before bedtime and keep on the counter top or stove top. The last 10 minutes before serving add shredded cheese of choice and cover. You can also bake this meal on a 350ºF preheated oven and cook for 45 to 60 minutes. Serve with bacon or sausages and toast.Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
APPLE BUTTER PUDDING - Bonitas Kitchen Bonitas Kitchen 2023-03-05 | Welcome to Bonita's Kitchen! Today we will be making a delicious APPLE BUTTER PUDDING! See recipe below!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:Recipe:1 cup apple butter or apple sauce ½ cup apple juice1½ cup sifted all-purpose flour 1½ tsp baking powder¼ tsp sea salt ½ cup milk1 tsp vanilla ¼ cup water½ cup butter or margarine, melted 1 tsp cinnamon1 or 2 apples, grated or cubed ¼ sugarMethod:Method:Preheat oven to 350ºF, baking time 45 to 60 minutes, grease 9 x 9” pan, sprinkle ½ tsp cinnamon over bottom of pan.In a bowl add butter, sugar and sea salt, mix together. Then sift flour and add baking powder. Then add milk, water and vanilla, mix until combined, peel apples, then grate or chop, then add to bowl fold together, then add to pan spread evenly out.Then add more cinnamon and spread apple butter evenly over top of batter, pour apple juice over top, then sprinkle more cinnamon.Place pan in preheated oven on middle rack, when baked.Serve hot or cold, with thick cream or whipped cream.BONITA'S TIPS! Use apple sauce if you don't have access to make your own apple butter, I will share the link to the recipe as well. Enjoy!Bonita’s Kitchen ©I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
OATMEAL FROZEN BREAKFAST - Bonitas Kitchen Bonitas Kitchen 2023-02-26 | Welcome to Bonita's Kitchen! Today we will be making OATMEAL FROZEN BREAKFAST. These are single frozen pre cooked oatmeal breakfast's ready to warm and eat!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:Recipe:1½ cups oatmeal, regular grain or grains of choice3 cups cold water¼ tsp sea salt½ cup berries, any type1 tsp ground cinnamon 2 tbsp brown sugar or lessSliced almonds, optional, for toppingMethod:In a medium saucepan add oatmeal, water and sea salt, let soak for 15 to 30 minutes before turning on the heat.Then place the saucepan on a medium heat on your stove top, cook stirring occasionally for a few minutes only until oatmeal is cooked.Then remove from heat, you will need a muffin pan with 12 cups. Lightly grease the cups, then scoop equally amount of oatmeal in each one until used.Then add equal amounts of berries, brown sugar, cinnamon and sliced almonds ( optional ). Then cover muffin pan with clear wrap and put in the freezer until frozen.This can take a few hours or just leave it overnight. Then put hot water in your sink and place the muffin pan on it to loosen the frozen oatmeal cups. Unless you are using silicone muffin pan just pop them out.Then wrap eat frozen oatmeal breakfast in clear wrap and put in a freezer bag to remove one each time you like a oatmeal breakfast.Bonita’s Tips: Then put the frozen oatmeal cup in a bowl with ½ to 1 cup of hot water, you can microwave the bowl to warm the oatmeal for 30 seconds, or let the oatmeal cup thaw first and then add hot water and stir. Remove one or two frozen oatmeal breakfast’s the night before and putting them in the fridge to thaw.Then enjoy….I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
VEGETABLE SOUP - Bonitas Kitchen Bonitas Kitchen 2023-02-19 | Welcome to Bonita's Kitchen! Today we will be making VEGETABLE SOUP! So tasty and made with fresh local veggies and a few simple ingredient's. See recipe below!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:3 large tomatoes 2 cloves garlic, (optional)6 cup vegetable broth 4 sticks of celery3 carrots 2 potatoes1 parsnip 1 cup corn2 bay leaves 2 tsp basil, fresh or ground 1 tsp black or white pepper 1 tsp sea salt2 tbsp olive oil 1 tbsp butter½ cup frozen peas 1 large onion1 tsp onion powder 1 tsp thyme, fresh or ground1 turnip/rutabaga ¼ shredded white cabbage, (optional) Method:Add tomatoes to the mixer and blend until crushed, then peel and cut all vegetables in soup size pieces. Put vegetables in cold water for about 15 minutes or longer, except onions and celery.Then in a frying pan with olive oil and butter on a medium heat, add chopped onion to the pan. Then add seasonings, let cook for 5 minutes. Then add crushed tomatoes and continue cooking for another 5 to 10 minutes, then add pressed garlic (optional).In a medium boiler add vegetable broth and bay leaves, drain water off vegetables then stir in all veggies to broth, except corn and frozen peas. Let cook on a medium heat for 20 minutes. After adding cooked onions, tomatoes and chopped celery to the boiler and continue cooking for another 10 minutes, then add frozen peas and corn. Taste liquid if you need any more seasonings at this point add it to the boiler, turn heat to simmer until ready to serve. Bonita’s Tips: Garlic and cabbage is optional, these are my secret ingredient’s I add to mine when making this soup.Peel and chop veggies and put in water the night before and let soak all night.Add ¼ cup of milk if the tomatoes are to acidic for you. Serve with fresh dinner rolls, bread or crackers.I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Chocolate Rice Krispie Treats - Bonitas Kitchen Bonitas Kitchen 2023-02-12 | Welcome to Bonita's Kitchen! Today we will be making Chocolate Rice Krispie Treats! Made with a few simple ingredients....See recipe below!.To view & download the full recipe, please view it here on our website:bonitaskitchen.com Our cookbooks link: bonitaskitchen.com/cookbookIngredients:1 cup chocolate chips, more if needed¼ cup unsalted butter4 cups marshmallows, of choice5 cups rice Krispies Method:You will need a 9 x 9 inch pan, 1 sheet of parchment paper, silicon spatulaMeasure all ingredients and have it ready to use.Line a piece of parchment paper in a 9 x 9 inch pan.In a medium saucepan on a medium to low heat, add butter, let melt “not cook”. Then add marshmallows, using silicon spatula stirring occasionally so they don’t burn.When marshmallows are melted remove from heat, add rice Krispies and with a buttered silicon spatula mix together and then remove the mixture into your 9 x 9 inch pan. Spreading the mixture evenly over the parchment paper.Then pour the cup of chocolate chips over top of marshmallow mixture, spread evenly while mixture in warm. If it’s starting to cool down, place your pan on the warm stove top “with the stove off” to keep it warm until you spread the chocolate.With a knife run lines over the top 8 times, where you like to cut your rice Krispie treats.Bonita’s Tips: Measuring all your ingredients helps with fast making of these treats.Putting the chocolate chip over the warm rice Krispies treats will melt chocolate chips, or melt them before and pour over top of mixture. If they don’t melt that way, turn the oven on 200ºF and then turn it off and put the pan in the oven for 30 seconds. Then spread the chocolate out.Running your knife over the top of melted chocolate helps create the lines and easier to cut. I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
DINNER ROLLS - Bonitas Kitchen Bonitas Kitchen 2023-02-05 | Welcome to Bonita's Kitchen! Today we will be making DINNER ROLLS. These tasty little dinner rolls and my Aunt Clara's family recipe and she will be sharing with you. See recipe below!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:Full Batch:6½ cups All-purpose whole wheat flour 2¼ tsp yeast, 1-7 gram packet½ cup soft butter or margarine ¼ cup sugar, of choice2 cups warm milk 1 tsp sea salt, or salt of choice Half Batch:3½ cups All-purpose whole wheat flour 1 tsp yeast, ½ packet ¼ cup soft butter or margarine 1 cup warm milk½ tsp sea salt, or salt of choice 1/3 cup sugar, of choice¼ cup water, to clean milk and yeast from dish.Extra butter for top of dough:Method:In a small bowl, add milk and warm for 30 second to 1 minute on the stove top or microwave, only to Luke warm, a little more then room temperature. Add 1 teaspoon of sugar to the warm milk, then add yeast and stir together, let rise for 5 minutes. In a large bowl, add flour leaving out ½ cup to work in dough. Add the remainder of the sugar to the flour and salt. Then add soft butter and with your hand work the butter through the flour.Then make a hole in the flour and after the yeast is risen pour yeast to flour, plus ¼ cup water, to clean milk and yeast from dish, with a wooden spoon, hand or mixer, start working the ingredients together. Using the ½ cup flour to work the dough if needed.The dough should be sticky at first and then while working dough together it will get more manageable. Then start folding with your hand to bring the dough together into a ball. Working in the extra flour and using extra if you need it. After dough is formed into a ball, rub soft butter over it. Then put the sign of a cross on dough ( optional ) then cover with lid or parchment paper. After covering the bowl with a big towel or blanket. Put it in a warm area in the kitchen and let it rise for 30 minutes.After removing the towel and lid and preparing muffin pans, spraying them with oil or butter. Cut two small pieces of dough and form into each muffin cup. Have one piece on each side to make two bumps. After all the dough is used, cover the pans with a towel and let rise for 30 minutes, when ready, preheat the oven to 350ºF and bake for 20 to 30 minutes, or depending on your oven.… EnjoyClara’s tip’s: Warm muffin pans first and then oil them and add dough.Freeze room temperature dinner rolls to keep fresh longer. Remove as needed. I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
SWEET POTATO SOUP - Bonitas Kitchen Bonitas Kitchen 2023-01-29 | Welcome to Bonita's Kitchen! Today we will be making SWEET POTATO SOUP! Made with a few simple ingredient's including peanut butter and crushed tomatoes and so tasty! See recipe below!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:1 large onion peeled and diced 2 tbsp olive oil or butter½ tsp sea salt 2 cloves of garlic1 tbsp fresh ginger, peel and grated 1 tsp cumin¼ tsp cayenne 1 carrot, peel and chop2 cups crushed tomatoes 2 medium sweet potatoes, peel and chop½ cup peanut butter ½ tsp white pepper3½ to 4 cups veggie broth/stock 1 stick celery, chopped½ tsp cilantro ½ tsp crushed peanutsMethod:Peel , clean and chop all veggies.In a large frying pan on a medium heat, add oil or butter, diced onion and chopped carrot, let fry for 5 minutes until onions and carrots start to soften. Add sea salt and white pepper, cumin and cayenne pepper, let cook for another minute or two. Then add chopped sweet potatoes and ginger, fold together, continue frying for another 2 minutes. Add garlic last 20 second to one minute. ( Don’t over fry garlic, it will burn )Then transfer to boiler with lid and stirring occasional on a low heat, then add canned crushed tomatoes, peanut butter and veggie broth/stock. Let cook for 20 to 30 minutes or until ready, turn on simmer until ready to serve.Taste soup if you need to add more seasonings or broth, top each bowl of soup with fresh or dried cilantro and crushed peanuts….Serve with sandwich or bread rolls.Bonita’s Tips:Cut and cube all veggies and soak in water for 30 minutes then drain.Use fresh or dried cilantro, garlic or gingerI apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
CARROT BRAN MUFFINS - Bonitas Kitchen Bonitas Kitchen 2023-01-22 | Welcome to Bonita's Kitchen! Today we will be making CARROT BRAN MUFFINS. See recipe below!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:1½ cups all purpose sifted flour 2 cups All Bran Cereal or All Bran Buds½ cup sugar of choice ½ to 1 cup water¼ cup orange juice 1 large egg1 tsp baking powder ½ tsp baking soda½ tsp allspice 1 cup grated carrot¼ cup butter or oil ½ tsp sea salt1 tsp vanillaExtra All Bran and flakes of almonds for top of muffins:Method:In a bowl add butter or oil, vanilla and sugar; cream together; then add egg and orange juice.After add grated carrot, flour, All Bran cereal, baking powder, baking soda, sea salt and ground allspice.Start mixing together by hand or blender, adding the water and more if needed, until all combined.Pre-grease your muffin pan or use sleeves, scoop equal amounts of muffin batter in each one until all used. Top with extra All Bran Cereal and flakes of almonds.Preheat oven to 350ºf and bake for 20 minutes or depending on your oven.When baked remove for oven, cover with towel and let rest in pan for 10 minutes. Freeze in freezer bag or container for longer freshness. Enjoy!I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
SEAFOOD CREPES - Bonitas Kitchen Bonitas Kitchen 2023-01-15 | Welcome to Bonita's Kitchen! Today we will be making SEAFOOD CREPES. See recipe posted below!Our oldest son Brad helped us make these tasty basic crepes, thank you son love mom and dad!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbook Ingredients:12 to 22 shrimp 12 scallops½ to 1 cup crab, fresh or canned 2 tbsp butter 1 small onion, peeled and chopped ½ tsp sea salt ½ tsp white pepper 1½ cups cream or milk 1½ cups shredded white cheese 1 clove garlic1 shredded carrot 8 sliced mushrooms1 chopped slick celery and leaves 1 tbsp olive oil1 tsp parsleyExtra cheese is you bake the seafood crepes….Recipe for Crepes 12 crepes1½ cups all purpose flour 3 large eggs3/4 cup fresh or evaporated milk ½ cup water3 tbsp butter or margarine ½ tsp sea salt1 tbsp cooking oil for frying crepesMethod for Seafood Filling:In a pan on a medium heat, add butter, olive oil, chopped onion, chopped celery and shredded carrot and fry until cooked. Then add sea salt, pepper and milk or cream, mix in together. Continue cooking until creamy, then top with shredded cheese, pressed garlic and all seafood.Fold together and let cook for five minutes and coat with the tasty cream sauce. Lower the heat to warm and make your crepes…..Method for Crepes:In a bowl add large eggs and whisk together, add in water, milk and flour; whisking until combined. Continue to stir together until smooth.Add room temperature melted butter or margarine and sea salt; continue mixing until smooth.In a medium frying pan or pan of choice on a medium to high heat, add just a drop of cooking oil or spray oil. Then pour about ¼ cup of crepe batter in hot pan, tilting the pan and rolling the batter in a circular motion to coat all around pan. Start cooking crepes until it starts to brown and the batter on top is no longer wet, about 30 seconds to 1 minutes or more if needed. Take a spatula and run around the edge of the crepe to left it a little, when it looks like it’s ready. Flip crepe over with big spatula or flip it over by tossing in the air. Fry about another 30 seconds to a minute on the other side using more oil if needed. Then flip out on plate, putting a piece of paper towel between each one and continue making all the crepe before adding the seafood filling to the crepe and no liquid; serve hot.If you like to make a casserole, layer the rolled crepes in your pan and top with the leftover liquid from the seafood sauce. Top with cheese of choice, bake in a preheated oven of 350ºf for 20 or 30 minutes. serve hot and top with parmesan cheese…. I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
CODFISH and ONION PIE - Bonitas Kitchen Bonitas Kitchen 2023-01-08 | Welcome to Bonita's Kitchen! Today we will be making CODFISH and ONION PIE, See recipe below!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:4 to 6 codfish fillets, boneless and skinless 2 medium onions, peeled and sliced2 medium potatoes, peeled and sliced 3 large eggs½ cup milk or cream 1 tsp sea salt½ tsp black pepper 2 tbsp flour½ tsp onion powder 1 cup shredded cheeseMethod:First make your hot pie crust, recipe posted below! After half fill one saucepan and start to boil water on medium heat, add ½ tsp sea salt.Then add codfish to water, only cook for 3 to 5 minutes just to part cook fish. Remove codfish from saucepan and place in a plate, let come to room temp.Roll out pastry dough and place in a deep pan, I’m using a spring form pan. Line bottom of spring form pan with parchment paper, but if you are using a pie pan or cast iron pan no need for parchment paper. This just incase pan leaks during the baking time.After peel and slice potatoes and place in cold water for a few minutes then drain, peel and slice onions.Line the bottom of pie pan with potatoes, then add onions and season in between with salt, pepper and onion powder. Then top with part cooked codfish pieces, and season again with a pinch of salt, pepper and onion powder.In a small bowl add eggs, flour, cream, and whisk together well; then add over codfish and veggies.Top with shredded cheese; preheat oven to 400ºF and bake codfish and onion pie for 30 minutes, then lower to 350ºF and bake for another 15 to 30 minutes or until baked. Depending on your oven! Serve with cream sauce, green peas and fresh bread.CREAM SAUCE:Ingredients:1/4 cup butter 2 tbsp flour or cornstarch1 small onion, chopped ½ tsp salt and pepper to taste 1½ to 2 cups hot water, more to thin out sauce if needed½ cup cream or evaporated milk ½ tsp onion powderMethod:Melt butter in frying pan on a medium heat, then add chopped onions fry until soft.Add flour or cornstarch, whisk around to blend together, add salt and pepper to taste with hot water. Continue stirring until thickened and add more hot water if needed.Hot Pie Crust¾ cup water ¾ cup butter2¾ cups all-propose flour 1 tsp sea saltMethod:Add butter and water to saucepan let warm to melt the butter. Then turn off the heat. After add flour and sea salt and slowly mix it in until it starts to crumble, then form into a ball, remove from the saucepan unto the counter top or bowl. After start kneading the dough while it’s hot and all the ingredients have worked in together and then cover with a piece of clear wrap. Keep on the counter top for 30 minutes until room temperature before rolling dough. Knead dough again before rolling out with extra flour, cut in half or use all. Roll out and place in the bottom of deep pie pan, or cast iron pan. See recipe above for making our codfish and onion pie......I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
DUCHESS POTATOES - Bonitas Kitchen Bonitas Kitchen 2022-12-30 | Welcome to Bonita's Kitchen! Today we will be making DUCHESS POTATOES! See recipe below!EnglishThis video has been dubbed using an artificial voice via aloud.area120.google.com to increase accessibility. You can change the audio track language in the Settings menu.SpanishEste video ha sido doblado al español con voz artificial con aloud.area120.google.com para aumentar la accesibilidad. Puede cambiar el idioma de la pista de audio en el menú Configuración.PortugueseEste vídeo foi dublado para o português usando uma voz artificial via aloud.area120.google.com para melhorar sua acessibilidade. Você pode alterar o idioma do áudio no menu Configurações.To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbook link: bonitaskitchen.com/cookbookIngredients:6 large potatoes. peeled, boiled and mashed¼ cup melted butter, extra for bushing ¼ cup evaporated milk or cream1 tsp sea salt½ tsp black or white pepper2 egg yolks ½ tsp parsly 1 clove garlic. pressed or chopped½ cup parmesan cheeseMethod:In a medium saucepan half full with water add ½ tsp sea salt after water is boiling, peel and wash potatoes and cut in quarters and boil until fork tender.Then drain water from potatoes keeping in a jug to use later, mash potatoes, add melted butter, pressed garlic mix well together. In a bowl add milk or cream and egg yolks, mix until blended, then add to mashed potato and continue mixing.Add parmesan cheese, ½ tsp sea salt and pepper, continue mixing until thick and creamy.You will need a decorated bag for potatoes with a large star tip, add potato to bag and line a cookie sheet with parchment paper.Pipet equal amounts of mashed potatoes about ½ inch apart and 1½ in size, the same size as a small egg, giving it a nice swirl for look. Then bush the tops of the potatoes with butter or the whites from the eggs, what works for you.Bake in a preheated 375ºF oven for 20 minutes or until golden brown, on middle rack.Serve hot and you can make these in advance and rewarm them in the oven when ready for them, you can also freeze them after they are baked and cooled. Makes 20 to 40 duchess potatoes. Bonita’s Tips: Use veggie broth to make gravy, so tasty with gravy. Or topped with more parmesan cheese. I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
CHRISTMAS SNOWBALLS - Bonitas Kitchen Bonitas Kitchen 2022-12-23 | Welcome to Bonita's Kitchen! Today we will be making CHRISTMAS SNOWBALLS, See recipe below!EnglishThis video has been dubbed using an artificial voice via aloud.area120.google.com to increase accessibility. You can change the audio track language in the Settings menu.To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:2 cups packed brown sugar ¾ cup butter or margarine1¼ cups milk, fresh or carnation 3½ to 4 cups rolled oats1 cup unsweetened coconut 12 tbsp cocoa 1 tsp vanilla Extra: 1 cup unsweetened coconut to roll snowballs in when made. 1 cup graham crumbs for rolling snowballsMethod:1. In a large saucepan, combine brown sugar, butter and milk. 2. Start the boiling on these ingredients on a medium heat for 5 minutes until all mixture reaches 215 to 230°f on a candy thermometer, then remove from heat and add vanilla.3. Then start mixing the dry ingredients in with the wet mixture, oats, coconut and cocoa powder. Continue mixing until all ingredients are combined, remove for saucepan into a bowl, cover with clear wrap, then let cool for at less two hours in the fridge. 4. After remove from fridge and roll the mixture in 1 inch balls. Then roll some snowballs in the extra coconut and some in graham crumbs until all your mixture are used. You can also use other toppings that you like, i.e. Candy sprinkles, chocolate, cookie crumbs and toasted coconut.5. Makes about 4 to 5 dozen snowballs, store your snowballs in the fridge or freezer until ready to serve.Bonita’s Tips:- You can substitute milk with other milk types, like evaporated and almond.The amount of time to make your snowballs including cooling the snowballs will be about 2½ hours. From longer storage keep them frozen after made and only take out what you need, is best. I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
COCONUT PARTRIDGEBERRY SQUARES - Bonitas Kitchen Bonitas Kitchen 2022-12-18 | Welcome to Bonita's Kitchen! Today we will be making COCONUT PARTRIDGEBERRY SQUARES - See recipe below!.EnglishThis video has been dubbed using an artificial voice via aloud.area120.google.com to increase accessibility. You can change the audio track language in the Settings menu.To view & download the full recipe, please view it here on our website:http://www.bonitaskitchen.comCookbook link: bonitaskitchen.com/cookbookIngredients:¼ cup white sugar, or sugar of choice ¾ cup butter or margarine2 egg whites 1½ cups all-purpose white flour¾ cup packed brown sugar ½ tsp sea salt1 tsp vanilla extract 1 cup unsweetened coconut1 cup partridgeberry jam, or jam of choiceMethod:In a medium bowl, cream together butter and white sugar, then add flour and sea salt continue mixing until all combined. Line a 9 x 9 inch pan with parchment paper, then spread flour mixture evenly in the pan. Then evenly spread one cup or more of partridgeberry jam over uncooked crust, or use jam of choice. After in another bowl, add two egg whites and whisk until it starts to form a stiff peak. After adding brown sugar, vanilla, continue mixing until all combined. Then fold in the unsweetened coconut well. Spread egg mixture over partridgeberry jam or jam of choice, preheat the oven to 350ºF and bake coconut squares for 30 to 35 minutes or until golden brown. When baked, remove from heat and let cool. Then remove parchment paper from the pan and place on the counter, then cut into squares. EnjoyBonita’s Tips:Use jam or filling of choice, I’m using homemade partridgeberry jam….Cream butter and sugar with a mixer or by hand.Having the pan lined with parchment paper, will help take the coconut squares from the pan easier. I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
GINGER SNAPS - Bonitas Kitchen Bonitas Kitchen 2022-12-11 | Welcome to Bonita's Kitchen! Today we will be making GINGER SNAPS. See recipe below to these delicious cookies! "Special thank you to Trixie and Cynthia for giving us their moms recipe an old family recipe! "To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:1 cup soft butter or margarine ½ cup brown sugar 1 tsp baking soda 2 tbsp ginger or to taste 3 cups all-purpose flour 1 tsp cinnamon ½ cup molasses 2½ tsp baking powderMethod:2 tbsp white course sugar, candy ginger or confectioners sugar for garnish Makes about 45 cookies;Method:In a medium bowl add, butter, brown sugar and cream together by hand or blender. Add ground ginger and cinnamon, continue folding into mixture.In a measuring cup add molasses and baking soda stir to dissolve, let foam, pour into creamed butter mixture. Add in one cup of sifted all-purpose flour at a time, with baking powder and mix together by hand or mixing hook, until all used. More flour if needed to form a dough ball.Remove half of the dough from bowl onto a piece of clear wrap on the counter top. Rolling into a log, cover with clear wrap then put the rolled dough into the fridge for 30 minutes to cool butter. Remove from fridge when ready to use.Line cookie sheet with parchment paper, then unwrap dough and cut in ¼” or less in slices and place on parchment paper about one inch apart… or roll in balls and flatten on pan to make thin cookies. After top cookies with a sprinkle of course white sugar, candy ginger.Preheat oven to 350ºF, place cookie sheet in oven and bake for 12 to 15 minutes, depending on your oven. Then remove from oven let completely cool down, cookies may touch when baked, use spatula to separate them. Then you can sprinkle powdered sugar over top if you wish. Bonita’s Tips:Add more ginger if you like the cookies to be more spicier.Leave plain or sprinkle with powdered sugar after they are cold to room temp.Freeze dough if not all used, until ready to make more. Also freeze cookies and remove when ready to serve them.I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
SPAGHETTI CASSEROLE - Bonitas Kitchen Bonitas Kitchen 2022-12-04 | Welcome to Bonita's Kitchen! Today we will be making SPAGHETTI CASSEROLE! See recipe below for our tasty and affordable meal!To view & download the full recipe, please view it here on our website:bonitaskitchen.com Our cookbooks link: bonitaskitchen.com/cookbookIngredients:4 to 6 servings;1(16 oz) box of spaghetti 1 pound lean ground beef1 large onion, peeled and chopped 2 to 3 cups pasta sauce, any type1 tsp sea salt 1 tsp black pepper1 tsp onion powder 1 tsp garlic powder2 large eggs 2 cups cottage cheese2 cups shredded mozzarella cheese ¼ cup parmesan cheese¼ cup melted butter or margarine 2 tbsp olive oil1 tsp oregano, ground or fresh 1 tomato sliced2 small coloured peppers slicedMethod:In a medium saucepan half full of water and 1 tbsp olive oil and ½ tsp sea salt, start boiling on a medium heat.Then add a box of spaghetti and cook for about 8 minutes, not fully cooked. It will cook more in the casserole; drain and set aside top with a drizzle of olive oil and toss, reserve ½ cup starch water from spaghetti for adding to meat sauce.In a large frying pan, add 1 tbsp olive oil, lean ground beef, ½ tsp sea salt, pepper, onion powder and garlic powder. Fry for a few minutes, then add chopped onion and cook until ground beef is no longer pink. Fold in pasta sauce and starch water, cook for a few minutes more then turn off heat.In a medium bowl, add eggs and whisk together, then pour over spaghetti, add parmesan cheese and melted butter to spaghetti and continue tossing. You will need a large casserole dish or baking pan, 9 x 13 or bigger.Start layering all ingredients, first add half of the spaghetti, one cup cottage cheese, half of the meat sauce, then top with shredded mozzarella cheese, a pinch of oregano, and a few slices of peppers.Repeat!After layered, add sliced tomato and sliced peppers on top, pinch of oregano and parmesan cheese.Preheat the oven to 350ºF and bake the spaghetti casserole covered with foil wrap for 30 minutes, then uncovered for 30 minutes, longer if needed.Serve with fresh bread!Bonita’s Tips: If you use medium ground beef just drain off all oil from meat before adding onions. Seasoning the hot water with sea salt and olive oil, helps the spaghetti from sticking together and salts the spaghetti equally. 2 ounces of spaghetti per serving is the size of a quarter. You can also measure between your thumb and index finger for a serving size.I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
PARTRIDGEBERRY MAPLE FRENCH TOAST - Bonitas Kitchen Bonitas Kitchen 2022-11-27 | Welcome to Bonita's Kitchen! Today we will be making PARTRIDGEBERRY MAPLE FRENCH TOAST, See recipe below. Also available at this link to Jennifer Leigh Hill's NEW Cookbook, Newfoundland's Best Breakfasts and Brunch, link to the cookbook. https://formac.ca/product/newfoundlands-best-breakfasts-and-brunch/..... Recipe by Doris and Tom Sheppard, for their B&B located in Trout River NL.Reservations number: 1-709-451-7590 to book your stay in their B&B. To view & download the full recipe, please view it here on our website:bonitaskitcten.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:1 loaf bread of choice, cubed 10 large eggs2 x 8 oz (225g) packages cream cheese, cubed 2 cups milk1 cup frozen or fresh partridgeberries ¼ cup maple syrup2 or 3 tbsp brown sugar 8 tsp maple syrup for topping8 tbsp cool whipMethod:In a 9 by 13-inch greased pan, spread half of the cubed stale bread. Layer with half of cubed cream cheese and half the partridgeberries. Layer remaining bread and berries, and top with rest of the cream cheese, poking the cream cheese sliver’s into spaces between the bread cubes. Mix eggs, milk and maple syrup and pour over top of bread. Let set overnight in fridge. In the morning preheat the oven to 350ºf. Sprinkle brown sugar on top. Bake 40 to 50 minutes. Serve with additional maple syrup and top with cool whip. Testers tip: Cranberries could be substituted for a similar taste, however you might want to increase the brown sugar to compensate for the tartness.Extra notes:Cut bread around ½ inch or 1¼ cm, plus a mixture of different breads can be substituted to this recipe. Cut cream cheese in cube or sliver’s to use with recipe, you can use name brand Philadelphia cheap cheese or no-name. Doris said you can use other berries if you don’t have access to partridgeberries or cranberries. “Hi Bonita “ November 7, 2022” It was nice chatting with you just now. So happy you are interested in my recipe for partridge berries French toast casserole. I am happy that you are going to use it, with my Blessing Regards: Doris” Doris and Tom Sheppard’s B&B is located on a hill overlooking the town of trout river,on the edge of Gros Morne National Park. From the Bed and Breakfast, there’s a 360º view of the Tableland Mountains, Trout River, Pond Fjord and the Atlantic Ocean.I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
APPLE CRUMBLE PIE - Bonitas Kitchen Bonitas Kitchen 2022-11-20 | Welcome to Bonita's Kitchen! Today we will be making APPLE CRUMBLE PIE, See recipe below! Our dessert is made with local freshly picked apples that was gifted by our friend's and Neighbours.To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients for spiced apples:5 Cups peeled wedged apples, or 3 pound bag apples ½ Cup brown sugar½ Tsp ground cloves 1½ Tsp ground cinnamon 1 Tsp ginger ½ Tsp nutmeg2 Tbsp all-purpose flour 2 Tsp lemon juice or more½ Tsp sea salt 3 cups cold water or moreIngredients for Crust:2 Cup white or wheat flour ½ Cup cold butter or margarine½ Tsp sea salt ½ Cup cold waterIngredients for Crumbles:1 cup all-purpose flour, or flour of choice ¼ cup brown sugar2 tbsp butter or margarine 1 cup roll oatsIngredient’s for Caramel Sauce:1 cup brown sugar 1 tsp vanilla2 tbsp butter 1/4 cup milk or cream, or lessMethod for Apples:In a bowl add peeled wedged apples of any type and top with water, lemon and sea salt to keep from going brown. Then when all apples are wedged drain water and add all the spices with 2 tbsp of flour and brown sugar, toss together and add to the pie pan with crust. Method for Crust:In a bowl add flour, butter or margarine and sea salt, blend together with your hand or mixer, until it crumbles.Then add cold water, continue blending until formed into a ball.Sprinkle counter with flour add pastry ball then cut into two pieces. Roll one piece until big enough for the pie pan. Pinch sides of pastry with four fingers to make it look nice on the sides…If you are only making one pie, roll the other pastry on a piece of parchment paper then cover with a piece of clear wrap and roll away from yourself. Then freeze for another use. Method for Crumbles:In another bowl add all ingredients and pinch together by hand or mixer hook until all combined and crumbled. After top crumble mixture over apples in pie pan, then place in a 350ºF preheated oven.Bake for 35 to 40 minutes or until golden brown, remove from heat and rest on a wire rack for 5 minutes, then cut and serve with your favourite ice cream or whipping cream.Method for Caramel Sauce:Put butter in a measuring cup and melt in microwave for 30 seconds or more, then remove from microwave and add brown sugar and mix well. Then add vanilla and slowly add milk or cream, don’t use all if you don’t need it. Serve warm over pie!I apologize in advance if anything in this video is not clear or misread, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
DILL PICKLES - Bonitas Kitchen Bonitas Kitchen 2022-11-13 | Welcome to Bonita's Kitchen! Today we will be making DILL PICKLES. See recipe below!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:6 pack mini cucumbers or more 3 garlic cloves1 tsp whole pickling spice and bay leaves 2½ to 3 cups white vinegar 1 cup water 1 tbsp pickling salt or sea salt1 tsp sugar 1½ tsp dill weed, fresh or dried Method:3 Mason Jars, lids and caps, INGREDIENTS IN PICKLING SPICES: Combine about ¼ tsp of each below to make your own;Mustard seed, whole allspice, cloves, black pepper corns, bay leafs crushed.Method:In a medium saucepan add; vinegar, salt, water, sugar and pickling spice bring to a boil. Rinse clean and cut mini cucumber in quarters or slices.Prepare mason jars and lids in hot water, see method below! Put all quarter cucumbers in each jar. Then put ½ tsp of dill and 1 clove of garlic in each jar, pour hot brine in each jars leaving ½ inch from the top.Clean around top of jars with paper towel. Then put caps and lids on until fingertight, shack each jar to mix everything together. Then follow method for sealing jars below.Sterilizing and Canning Procedures Method for Sterilization:1. Start by getting a large boiler and filling it about quarter full of water.2. Then bringing the water to a boil and placing your mason jars inside then cover.3. After let the water boil for about 15 to 20 minutes, then remove your jars and place them on paper towels or a cloth.Method for Canning Procedures:1. Then place your jars back in hot water bath and start to boil water for another 5 to 10 minutes with the cover on boiler.2. Remove jars from boiler safely, place on counter and leave at room temperature then check your lids, 3 ways. 1. Remove screw cap and lightly run your finger upwards on the lid if it don't remove it’s sealed, put the screw cap back on tight and date/label each jars. Then store in cool panty or room. 2. If the lid is not popped up when you touch the middle it means its sealed. 3. If you heard all your jars pop by counting the pops it is seal.Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
PUMPKIN SOUP - Bonitas Kitchen Bonitas Kitchen 2022-11-06 | Welcome to Bonita's Kitchen! Today we will be making PUMPKIN SOUP! See recipe below! Our soup is made from a small pie pumpkin roasted and blended into a bowl of root veggies. To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:2 cups fresh roasted pumpkin or puree 2 Potato, peel and cut in cubes1 or 2 Carrot, peel and cut in half 1 Onion, peel and quarter1 stick celery, and leafs for garnish 1 Parsnip¼ tsp nutmeg 1 tsp ginger, fresh or powder1 tsp sea salt ½ tsp black or white pepper1 tsp onion powder 1 clove garlic or ½ tsp garlic powder1 tbsp melted butter 2 or 3 Cups vegetable broth ½ tsp cinnamon ¼ cup cream or whole milkMethod:Cut pie pumpkin in half and scoop out seeds, then add nutmeg and ginger to the orange pulp. After place on a pan covered with parchment paper. Roast pumpkin seeds on another pan topped with salt and cinnamon. ( Use canned pumpkin puree if you don’t have access to fresh )Then preheat the oven to 350ºF and roast the pie pumpkin for 60 minutes pulp down. When cooked remove from oven and scoop pulp out carefully and place in large bowl.Peel and clean all veggies, cut in small pieces and add to a saucepan half full of water, add ½ tsp sea salt to hot water and boil veggies until fork tender. Then scoop all veggies in with roasted pie pumpkin and mix together with hand held mixer adding about 2 cups vegetable broth from the saucepan. Continue mixing with your hand held mixer until pumpkin soup is smooth and silky, add melted butter, sea salt, black or white pepper, onion powder, nutmeg, ginger, cream and pressed garlic clove to taste…Continue mixing until combined and ready to serve, reheat in saucepan if you like to serve it hot or cold. Scoop soup in a bowl top with roasted pumpkin seeds. Serve with cinnamon toast or a grilled cheese. Enjoy Bonita’s Tip:Pie pumpkin is the best choice for making this soup, regular carving pumpkins are less sweet and tend to be bitter. Use can pumpkin puree if you don’t have access to fresh pie pumpkin.Roasting pumpkin seeds on another pan to keep dry, a lot of liquid will run from pumpkin pulp.Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
PUMPKIN SPICE CAKE - Bonitas Kitchen Bonitas Kitchen 2022-10-30 | Welcome to Bonita's Kitchen! Today we will be making PUMPKIN SPICE CAKE, See recipe below! To view & download the full recipe, please view it here on our website:http://www.bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients:1 cup pumpkin puree 1 cup molasses 1 cup brown sugar ½ cup butter3 cups all-purpose flour 2 tsp baking powder2 tsp baking soda 3½ tsp ground ginger3 tsp ground cinnamon ¼ tsp nutmeg½ tsp allspice 2 large eggs2 cups warmed milkMethod:In a large bowl, sift in all dry ingredients. In a medium saucepan add molasses, brown sugar and butter, warm on the stove top just until it's runny….don’t cook.Remove from heat and add pumpkin puree and mix together, then slowly add to sifted dry ingredients mixing together quickly until all combined and a runny paste.Then add to a small bowl eggs and whisk lightly, after pouring into mixture until observed.After adding warm milk and continue mixing and folding all mixture together until completely combined.. Grease a ring pan or bundt pan with butter and pour all mixture into the pan, preheat the oven to 350ºF and bake the cake for 45 to 55 minutes, depending on your oven. Remove from heat and place the pan on a cooling rack, cover with a towel and let come to room temperature for 15 to 20 minutes before dumping the cake out on the cooking rack.Cream Cheese FrostingIngredients:1 8oz pack, cream cheese ½ Cup, butter or margarine1 Tsp, vanilla 3 Cup, powdered icing sugar1 tsp ground gingerMethod for Frosting:In a medium bowl, beat together room temperature cream cheese, then add butter.After mixing in vanilla and ground ginger, slowly beat in powdered icing sugar with a blender until all combined.Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
STUFFED ZUCCHINI - Bonitas Kitchen Bonitas Kitchen 2022-10-23 | Welcome to Bonita's Kitchen! Today we will be making STUFFED ZUCCHINI, See recipe below.Our zucchini was freshly grown here on the shores of Newfoundland and Labrador by my Brother-In-Law. Thank you for gifting them to us.....To view & download the full recipe, please view it here on our website:bonitaskitchen.com/cookbookOur Cookbooks link: bonitaskitchen.com/cookbookIngredients:1 or 2 large zucchini 1 or 2 pounds lean ground beef or chicken 1 large onion 2 cups shredded cheese1 tsp onion powder 1 tsp garlic powder or fresh garlic2 tbsp olive oil 1 tsp sea salt1 tsp black or white pepper 2 tbsp flour2 tbsp butter 1 cup broth of choice1 cup milkMethod:Clean and cut zucchini in half, long ways.Then scoop all of the insides out, leaving the skin like a boat.Chop the zucchini filling into small pieces, then in a large frying pan add olive oil and fry lean ground beef.When part cooked add chopped zucchini, peel and chop onion in small pieces. Add to the frying pan, top with pepper, salt, onion powder, and garlic powder or fresh. Fry until softened, remove from heat and place in a glass bowl, place the frying pan back on the stove top. Then add 2 tbsp butter and olive oil, let melt, then add 2 tbsp flour and mix well. Add broth and milk and continue mixing until it starts to thicken. Add one cup of cheese and continue mixing for a few seconds.Add ground beef mixture back to the frying pan and toss together, then equally add to zucchini boats and top with more shredded cheese, season if needed. Preheat the oven to 350ºF and set the timer to 45 to 60 minutes, put zucchini on a baking sheet and drizzle with olive oil on a pan and over zucchini. ‘optional’ Place in the oven and bake uncovered.Bonita’s Tips: When baked, serve with steamed rice or side of choice and veggies. Keeping the zucchini pulp to fry with this meal is so tasty, no waste.I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
APPLE SAUCE CAKE - Bonitas Kitchen Bonitas Kitchen 2022-10-16 | Welcome to Bonita's Kitchen! Today we will be making APPLE SAUCE CAKE and a delicious APPLE SAUCE BOILED ICING, this is the link:.youtube.com/watch?v=HJmNCi3Sxn4 Apple Sauce Link: youtube.com/watch?v=MOaAHt_9bMkTo view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbooks link: bonitaskitchen.com/cookbookIngredients for cake:2 cups all purpose flour ½ tsp nutmeg1 tsp baking powder ½ cup sugar, of choice1 tsp baking soda ½ cup shortening½ tsp salt 1 large egg1 tsp ground cinnamon 1½ cups applesauce½ tsp allspice 1 or ½ cup raisins, optionalApple Sauce BOILED ICINGRecipe:1 Cup milk, fresh or evaporated ½ Tsp cinnamon or apple pie spice4 Tbsp flour ¼ Cup Applesauce1 Cup Sugar ½ Cup butter or margarine 1 Tsp vanillaMethod:Method for cake:Measure all ingredients and preheat oven to 350ºF. Grease 8 inch pan of choice.In a large bowl add shortening and sugar, cream together and fold in one egg. After add all dry ingredients to your sifter, alternate dry ingredients and applesauce. Starting with dry and then applesauce, folding all ingredients together until all ingredients have been added. Then fold in raisins, but these are optional if you wish to not add them.Scoop all batter into your 8 inch pan of choice and place in the preheated oven and bake for 45 to 60 minutes, depending on your oven. Let cool and icing!METHOD for icing:In a medium saucepan add milk, sugar and flour, start to boil on a medium heat stirring continuously. After liquid starts to boil slowly and thicken, this can take around 5 minutes, remove from heat and stir in vanilla to mixture.Put all sugar paste mixture into a bowl or jar and bring to room temperature, then put in the fridge to cool. This can take 1 hour or more for the sugar paste to cool totally.In a medium mixing bowl with a blender, add butter and slowly scoop the sugar paste mixture into the bowl with your butter and blend on high speed, then add applesauce until all combined and light and fluffy.Continue mixing until combined and put the bowl of boiled icing in the fridge until ready to use it.I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
APPLE CINNAMON ROLLS - Bonitas Kitchen Bonitas Kitchen 2022-10-09 | Welcome to Bonita's Kitchen! Today we will be making APPLE CINNAMON ROLLS, See recipe below! This delicious dessert is made with local apple from my neighbours daughter's tree. Thank you for gifting them to us!To view & download the full recipe, please view it here on our website:bonitaskitchen.comOur cookbook link: bonitaskitchen.com/cookbookIngredients:2 cups all purpose flour, more for rolling ¼ tsp sea salt1 tsp baking powder ¼ cup butter or margarine½ cup milkApple Slices:3 cups sliced apples ½ cup brown sugar¼ tsp nutmeg 1 tsp cinnamon¼ cup butter 1 tbsp flour1 tsp lemon juiceFilling:1 tsp cinnamon ½ cup brown sugar¼ cup butterTopping:½ cup brown sugar ½ cup cold apple juiceSprinkle of cinnamon over topIcing Glaze:½ cup confectioner sugar2 tbsp cold milkMethod:Sift together in a bowl 1½ cups flour, sea salt and baking powder, cut in butter, then add milk mix lightly. Turn onto a floured counter top and knead until it forms a ball, use the ½ cup flour to form dough ball.Peel and core apples, then cut apples in small slices or wedges and add to a saucepan or cast iron pan on a medium heat, with cinnamon, brown sugar and nutmeg, cook for 5 to 10 minutes until fork tender. Leave cooked apples in cast iron pan or transfer to baking pan.Then lightly roll into a rectangle about 10 x 12, mix together, ½ cup brown sugar, 1 tsp cinnamon, ¼ cup melted butter, spread evenly over dough.Roll up like a jelly roll and cut in ½ inch slices, place on top of cooked apples, cut side up. Then top evenly with ½ cup brown sugar and ½ cup apple juice.Pre-heat oven to 350ºF, bake for 60 minutes. Cover with foil wrap or lid and bake for 35 minutes covered, then bake for another 25 minutes uncovered. When baked remove from heat and mix together confectioner sugar and milk, pour evenly over the top.Serve hot or cold! Top with thick cream or whipped cream.I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
