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Discover the Epic Box!

Refresh your dinner routine with the Epic Box, our monthly subscription kit packed with the ingredients to make healthy and delicious 20-minute meals. Delivered right to your door each month, it’s never been easier to decide on dinner with a variety of customizable meals that feed four people or more. 

Get Cookin' With Epicure ~ July Specials!

Offering up this month's specials and offers for your perusal! 

Contact me via call or text, e-mail or order via www.tammywilson.myepicure.com. 

Thank you for choosing me to be your demonstrator!

Are you thinking about making a chnage in your life?  Consider joining my team ~ Check out the new Summer join special! 

Are you plotting a fundraiser for your group, organization, team or community group?  Ask me about hosting an Epicure Fundraiser! 

This Week's Challenge - What have you tried new this week? #EPICURE

Slowly but surely we've been working along our weekly challenge of trying something new every week in 2015, or at least preparing something "old" in a new way. 

Recipe Share: Featuring Epicure's After Ate Tea - After Ate Oatmeal Coconut Squares #EPICURE #FEEDMEEPICURE

After Ate Oatmeal Coconut Squares

Makes: 15–20 servings

Cost Per Serving: 0.36

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients

• 1 C (250 ml) butter, room temperature
• ¼ C (60 ml) Epicure After Ate Tea
• ½ C (125 ml) granulated sugar
• ¼ C (60 ml) brown sugar
• ¾ tsp (3.75 ml) salt
• ½ tsp (2.5 ml) Epicure Vanilla Extract
• 1 ½ C (375 ml) all-purpose flour, or gluten-free flour
• 1 C (250 ml) old-fashioned rolled oats
• 1 C (250 ml) shredded, un-sweetened coconut, lightly toasted
• 3 Tbsp (45 ml) Dark Chocolate Sprinkles , optional
• Check out the collection: Glad Tidings

Instructions

1. Preheat oven to 350° F (175°C).
2. Line Epicure Baking Sheet with Epicure Silicone Baking Mat, or a lightly greased 9 by 13-inch dish.
3. In a large bowl, beat butter, After Ate Tea, both sugars, salt, and Vanilla Extract with an electric mixer on medium speed until very well-blended and creamy.
4. Gently incorporate the flour, and then fold in the rolled oats and coconut.
5. Form ingredients into a ball on the Baking Mat, then press gently and work it into about a 10 by 12-inch rectangle, and approximately ¾ of an inch thick. Sprinkle top with dark chocolate sprinkles, if desired.
6. Bake 20–30 minutes, until golden-brown and firm in the middle.
7. Remove from oven and transfer to a wire rack; let cool 5–10 minutes. Cut into squares.

Per Serving : Calories 190, Fat 12 g (Saturated 8 g, Trans 0 g), Cholesterol 25 mg, Sodium 90 mg, Carbohydrate 19 g (Fibre 0 g, Sugars 8 g), Protein 2 g.

Tips: Chef Tip: Store in an airtight jar, or make a big batch and freeze for up to 2 months.

Epicure’s Hot Buttered Rum Squash Cake

Veggie-filled baked goods are an easy way to up fibre intake and boost nutrients, while still feeling satisfied.

Makes 16 servings

Cost Per Serving: 0.79

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients

• 2 1/2 cups (625 ml) whole-wheat flour
• 1/2 cup (125 ml) Epicure’s Cherries & Berries
• 1 Tbsp (15 ml) Epicure’s Baking Powder
• 1 tsp (5 ml) baking soda
• 1 1/2 Tbsp (25 ml) Epicure’s Pumpkin Pie Spice
• 1 cup (250 ml) brown sugar
• 2 eggs
• 1/2 cup (125 ml) milk
• 1/4 cup (60 ml) vegetable oil
• 1/4 tsp (1.25 ml) almond extract
• 2 cups (500 ml) cooked, puréed pumpkin or squash
• 3 Tbsp (45 ml) Epicure's Hot Buttered Rum
• 1/3 cup (80 ml) icing sugar
• 1 - 3 tsp (5 - 15 ml) orange juice

Instructions

1. Preheat oven to 350° F (175° C). Spray a Bundt^® Pan with oil.
2. In a bowl, stir first 6 ingredients together. In a separate bowl, whisk eggs, then whisk in milk, oil, and almond extract. Whisk in pumpkin purée until evenly mixed.
3. Turn wet mixture over dry and stir just until mixed. Turn half the mixture into prepared pan and drop in Hot Buttered Rum in small spoonfuls. Spoon in remaining batter, then smooth top.
4. Bake for 1 hour, until a cake tester inserted in centre of cake comes out clean. Cool for 30 minutes, then turn out onto a cooling rack. Cool completely.
5. For the glaze, whisk icing sugar with 1 tsp (5 ml) juice. Gradually whisk in remaining juice as needed to form a glaze. Spoon over cooled cake.

Per Serving : Calories 230, Fat 5 g (Saturated 1 g, Trans 0 g), Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 44 g (Fibre 4 g, Sugars 26 g), Protein 4 g.

Tips: Serving Suggestion: Serve with yogurt, if desired.

To order supplies for this or any recipe you might be creating visit my website to order 24/7 and ship direct to you (anywhere in Canada)  or contact us for more personal service.  E-mail feedmeepicure@gmail.com  

Ask us about hosting your fundraiser, catalog party, pantry club or event!