This concludes the cataloguing of recipes collected by my father. Some more may turn up, some family favourites and such. But to close, for now, I copy below a poem my father left on his computer, among the recipes -- it has to do with food and, I imagine, his childhood. It is exactly the kind of story that delighted him.
*
THE night was thick and hazy
When the "Piccadilly Daisy"
Carried down the crew and captain in the sea;
And I think the water drowned 'em;
For they never, never found 'em,
And I know they didn't come ashore with me.
Oh! 'twas very sad and lonely
When I found myself the only
Population on this cultivated shore;
But I've made a little tavern
In a rocky little cavern,
And I sit and watch for people at the door.
I spent no time in looking
For a girl to do my cooking,
As I'm quite a clever hand at making stews;
But I had that fellow Friday,
Just to keep the tavern tidy,
And to put a Sunday polish on my shoes.
I have a little garden
That I'm cultivating lard in,
As the things I eat are rather tough and dry;
For I live on toasted lizards,
Prickly pears, and parrot gizzards,
And I'm really very fond of beetle-pie.
Charles E. Carryl
Thursday, March 22, 2018
Recipe #168: Chocolate Butterscotch Schnapps Cake
Makes 1 - 8 inch round layer cake
3 one ounce squares unsweetened chocolate
6 tablespoons butter
2 eggs
1 cup white sugar
¾ cup all purpose flour
¾ teaspoon baking powder
½ teaspoon salt
½ cup butterscotch schnapps, divided
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ cup semisweet chocolate chips
½ cup butterscotch chips
¼ cup slivered almonds
1 cup heavy whipping cream
2 cups semisweet chocolate chips
2 tablespoons amaretto liqueur
Melt unsweetened chocolate and butter or margarine in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.
In a large bowl, beat eggs well. Gradually add sugar, and beat until fluffy. Add cooled chocolate mixture slowly; mix well. Stir in 1/4 cup schnapps, almond extract, and vanilla. Briefly stir together flour, baking powder, and salt; gradually add flour mixture to chocolate mixture. Mix only to combine. Stir in chips with spatula. Divide batter into two greased and floured, 8 inch, round cake pans.
Bake at 350 degrees F for 20 to 25 minutes, or until the cake tests done. Cool for 10 minutes in the pans.
Meanwhile, bring the cream to a boil in a medium saucepan. Remove from heat, and stir in 12 ounces chocolate chips. Cover, and let stand 10 minutes. Remove lid, and stir in amaretto.
Remove layers from pans. Brush with remaining schnapps. Place one layer on a serving plate. Pour half of the glaze over the layer, and then place the second layer over the first. Pour remaining glaze over the whole cake.
Decorate with slivered almonds.
3 one ounce squares unsweetened chocolate
6 tablespoons butter
2 eggs
1 cup white sugar
¾ cup all purpose flour
¾ teaspoon baking powder
½ teaspoon salt
½ cup butterscotch schnapps, divided
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ cup semisweet chocolate chips
½ cup butterscotch chips
¼ cup slivered almonds
1 cup heavy whipping cream
2 cups semisweet chocolate chips
2 tablespoons amaretto liqueur
Melt unsweetened chocolate and butter or margarine in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.
In a large bowl, beat eggs well. Gradually add sugar, and beat until fluffy. Add cooled chocolate mixture slowly; mix well. Stir in 1/4 cup schnapps, almond extract, and vanilla. Briefly stir together flour, baking powder, and salt; gradually add flour mixture to chocolate mixture. Mix only to combine. Stir in chips with spatula. Divide batter into two greased and floured, 8 inch, round cake pans.
Bake at 350 degrees F for 20 to 25 minutes, or until the cake tests done. Cool for 10 minutes in the pans.
Meanwhile, bring the cream to a boil in a medium saucepan. Remove from heat, and stir in 12 ounces chocolate chips. Cover, and let stand 10 minutes. Remove lid, and stir in amaretto.
Remove layers from pans. Brush with remaining schnapps. Place one layer on a serving plate. Pour half of the glaze over the layer, and then place the second layer over the first. Pour remaining glaze over the whole cake.
Decorate with slivered almonds.
Recipe #167: Irish Soda Bread
4 cups flour
½ cup sugar
1 tps baking soda
2 tsp baking powder
1 cup raisins
½ tsp salt
Mix dry ingredients
1/4 pound butter
1 egg
1 ½ cup buttermilk
Cream butter then blend in the eggs and buttermilk.
Add wet to dry and mix well.
For bread, bake at 350 degrees for 1 hour.
For scones, make about 25 and bake at 350 degrees for 15 minutes.
½ cup sugar
1 tps baking soda
2 tsp baking powder
1 cup raisins
½ tsp salt
Mix dry ingredients
1/4 pound butter
1 egg
1 ½ cup buttermilk
Cream butter then blend in the eggs and buttermilk.
Add wet to dry and mix well.
For bread, bake at 350 degrees for 1 hour.
For scones, make about 25 and bake at 350 degrees for 15 minutes.
Recipe #166: Irish Wheaten Bread
1 overflowing cup of natural bran
1 cup all purpose flour
1/4 teaspoon of salt
1 teaspoon of baking soda
3 teaspoons of white sugar
1 cup (more or less) of buttermilk
Mix the dry ingredients in a bowl.
Add buttermilk until the dough comes together in a ball but is not sticky.
Pat dough into a circle on a floured board, then cut into four.
Heat heavy cast iron frying pan (a griddle is better).
Sprinkle the bottom of the frying pan with flour.
Place bread in the pan and turn the heat down to low.
Bake for 12 to 15 minutes.
Turn the sections over and bake until brown on the second side.
1 cup all purpose flour
1/4 teaspoon of salt
1 teaspoon of baking soda
3 teaspoons of white sugar
1 cup (more or less) of buttermilk
Mix the dry ingredients in a bowl.
Add buttermilk until the dough comes together in a ball but is not sticky.
Pat dough into a circle on a floured board, then cut into four.
Heat heavy cast iron frying pan (a griddle is better).
Sprinkle the bottom of the frying pan with flour.
Place bread in the pan and turn the heat down to low.
Bake for 12 to 15 minutes.
Turn the sections over and bake until brown on the second side.
Recipe #165: Spelt Bread #2
Makes 1 ½ pound loaf
3 cups + 3 tablespoons of spelt flour
1 ½ tablespoons of lecithin granules
1 teaspoon bread machine yeast
½ teaspoon sea fine salt
1 1/3 cups apple juice
I warm this to body temperature before using it.
Place dry ingredients into bread maker, start the machine and then add the apple juice.
3 cups + 3 tablespoons of spelt flour
1 ½ tablespoons of lecithin granules
1 teaspoon bread machine yeast
½ teaspoon sea fine salt
1 1/3 cups apple juice
I warm this to body temperature before using it.
Place dry ingredients into bread maker, start the machine and then add the apple juice.
Recipe #164: Whole Wheat Bread #2
Makes 1 ½ pound loaf
3 cups WW flour
3 tablespoons gluten flour
1 tablespoon lecithin granules
1 teaspoon bread machine yeast
½ teaspoon sea salt
1 cup warm water
1 teaspoon vinegar
3 tablespoon honey &/or molasses
Mix dry ingredients together in a bowl before placing in the bread machine pan.
Mix water, vinegar and sweetener together in a measuring cup, start the machine and add the liquid to the dry.
I warm the liquid to body temperature before using it.
3 cups WW flour
3 tablespoons gluten flour
1 tablespoon lecithin granules
1 teaspoon bread machine yeast
½ teaspoon sea salt
1 cup warm water
1 teaspoon vinegar
3 tablespoon honey &/or molasses
Mix dry ingredients together in a bowl before placing in the bread machine pan.
Mix water, vinegar and sweetener together in a measuring cup, start the machine and add the liquid to the dry.
I warm the liquid to body temperature before using it.
Recipe #163: Rainbow Cake
Pastry for bottom of 8" square pan
Raspberry jam
1 ½ cups butter
2/3 cup white sugar
2 eggs
2/3 cup rice flour
¼ teaspoon salt
Red and green food colouring
Frosting ingredients:
2 Tablespoons butter
1 ½ cup icing sugar
2 Tablespoons warm milk
1 teaspoon almond icing - or a few drops of almond flavouring
Line bottom of 8" pan with thin pastry. Cover pastry with thin layer of raspberry jam.
Blend butter and sugar thoroughly. Add eggs and beat until light and fluffy. Add rice flour and salt and beat well.
Colour half pink and half green. Put small spoonful of each mixture alternately on jam to cover.
Bake at @375F for 35 minutes. Cool. Ice with almond icing
Frosting: Combine all ingredients and beat thoroughly, adding more icing sugar if necessary.
Raspberry jam
1 ½ cups butter
2/3 cup white sugar
2 eggs
2/3 cup rice flour
¼ teaspoon salt
Red and green food colouring
Frosting ingredients:
2 Tablespoons butter
1 ½ cup icing sugar
2 Tablespoons warm milk
1 teaspoon almond icing - or a few drops of almond flavouring
Line bottom of 8" pan with thin pastry. Cover pastry with thin layer of raspberry jam.
Blend butter and sugar thoroughly. Add eggs and beat until light and fluffy. Add rice flour and salt and beat well.
Colour half pink and half green. Put small spoonful of each mixture alternately on jam to cover.
Bake at @375F for 35 minutes. Cool. Ice with almond icing
Frosting: Combine all ingredients and beat thoroughly, adding more icing sugar if necessary.
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