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.
Recipe #162: Marzipan or Almond Icing
for 7" square or 8" round cake
A marzipaned cake should be left for several days before the Royal Icing is applied to allow the oilyness to dry out.
12 oz ground almonds
6 oz icing sugar
6 oz castor sugar
1/3 tsp pure almond extract
1 tsp lemon juice
1 tsp brandy
2 eggs - size 2
1 egg - size 2 separated
See also Christmas Cake & Royal Icing ...
A marzipaned cake should be left for several days before the Royal Icing is applied to allow the oilyness to dry out.
12 oz ground almonds
6 oz icing sugar
6 oz castor sugar
1/3 tsp pure almond extract
1 tsp lemon juice
1 tsp brandy
2 eggs - size 2
1 egg - size 2 separated
See also Christmas Cake & Royal Icing ...
Recipe #161: Christmas Cake & Royal Icing
1 pound plain flour
½ teaspoon baking powder
pinch of salt
9 ounces of sugar
½ teaspoon of ground ginger (? A.I.W.)
1 teaspoon of mixed spice
6 eggs
½ pound of butter
½ pound of margarine
Soak in brandy 24 48 hours
3/4 pound of sultana raisins
3/4 pound of currants
3/4 pound of seedless raisins
1/4 pound of mixed peel
4 ounces chopped glazed cherries
3 ounces of blanched almonds
1 teaspoon of coffee essence
3 teaspoons of brandy essence
1 teaspoon of almond essence
cooking time: 5 1/4 hours
temperature: 325F for 2 3/4 hours,
reduced to 275F for 2 1/2 hours
size of dish 8 3/4" to 9"
shelf position bottom, crank up
Proceed as follows:
Grease and line the tin with greaseproof paper. Allow this to come above the tin, approx 1 inch.
Cream the fat and sugar until the consistency of whipping cream.
Add separately the beaten egg. Should the mixture curdle, sprinkle in a little flour. (From Adrian: Wet mixture will curdle, so smooth out with flour.)
Add the liquid essence, sift the spice, ginger, baking powder, and flour together.
Blanch the almonds and chop, also chop the cherries into quarters.
Mix the flour and prepared dry fruit, nuts, and cherries together, fold carefully into the creamed mixture, place in prepared tin.
Bake.
When done, the cake should be allowed to cool in the tin.
Leave the cake for at least one day. It should then be brushed with apricot jam or syrup before applying the almond icing.
Leave to dry out for a further two to three days before covering with royal icing.
With dry mixture in bowl, add fruit 1/5th at a time to coat with flour. This will prevent it from sinking to the bottom of the cake tin.
Turn the cake out of its tin and place face down on a plate. Prick the bottom all over with a fork, our about 1/2 cup brandy/sherry/port/etc over bottom and let soak in.
Add some almond oil to marzipan to make it smoother and richer.
Coat with marzipan, wrap well in aluminum foil and place in cool basement or refrigerate for long term storage,
Remove from storage and let sit at room temperature 24 hours before coating with Royal Icing.
*
Royal Icing
for 7" square or 8" round cake
One pound, two oz. sifted icing sugar
3 egg whites - size 2
1 tsp glycerine
Place the egg whites in a bowl and stir in the icing sugar a spoonful at a time until the icing falls thickly from the spoon.
At that time stop adding the sugar and beat with an electric beater for ten minutes, or until icing stands up in stiff peaks.
Stir in the glycerine.
Spread the icing all over the base and sides of the cake as evenly as possible using a pallet knife.
Switch to a broad bladed knife or a smaller pallet knife to spike the icing all over to give the snow effect.
Leave the cake overnight to allow it to stiffen before placing it into a storage container until needed.
½ teaspoon baking powder
pinch of salt
9 ounces of sugar
½ teaspoon of ground ginger (? A.I.W.)
1 teaspoon of mixed spice
6 eggs
½ pound of butter
½ pound of margarine
Soak in brandy 24 48 hours
3/4 pound of sultana raisins
3/4 pound of currants
3/4 pound of seedless raisins
1/4 pound of mixed peel
4 ounces chopped glazed cherries
3 ounces of blanched almonds
1 teaspoon of coffee essence
3 teaspoons of brandy essence
1 teaspoon of almond essence
cooking time: 5 1/4 hours
temperature: 325F for 2 3/4 hours,
reduced to 275F for 2 1/2 hours
size of dish 8 3/4" to 9"
shelf position bottom, crank up
Proceed as follows:
Grease and line the tin with greaseproof paper. Allow this to come above the tin, approx 1 inch.
Cream the fat and sugar until the consistency of whipping cream.
Add separately the beaten egg. Should the mixture curdle, sprinkle in a little flour. (From Adrian: Wet mixture will curdle, so smooth out with flour.)
Add the liquid essence, sift the spice, ginger, baking powder, and flour together.
Blanch the almonds and chop, also chop the cherries into quarters.
Mix the flour and prepared dry fruit, nuts, and cherries together, fold carefully into the creamed mixture, place in prepared tin.
Bake.
When done, the cake should be allowed to cool in the tin.
Leave the cake for at least one day. It should then be brushed with apricot jam or syrup before applying the almond icing.
Leave to dry out for a further two to three days before covering with royal icing.
With dry mixture in bowl, add fruit 1/5th at a time to coat with flour. This will prevent it from sinking to the bottom of the cake tin.
Turn the cake out of its tin and place face down on a plate. Prick the bottom all over with a fork, our about 1/2 cup brandy/sherry/port/etc over bottom and let soak in.
Add some almond oil to marzipan to make it smoother and richer.
Coat with marzipan, wrap well in aluminum foil and place in cool basement or refrigerate for long term storage,
Remove from storage and let sit at room temperature 24 hours before coating with Royal Icing.
*
Royal Icing
for 7" square or 8" round cake
One pound, two oz. sifted icing sugar
3 egg whites - size 2
1 tsp glycerine
Place the egg whites in a bowl and stir in the icing sugar a spoonful at a time until the icing falls thickly from the spoon.
At that time stop adding the sugar and beat with an electric beater for ten minutes, or until icing stands up in stiff peaks.
Stir in the glycerine.
Spread the icing all over the base and sides of the cake as evenly as possible using a pallet knife.
Switch to a broad bladed knife or a smaller pallet knife to spike the icing all over to give the snow effect.
Leave the cake overnight to allow it to stiffen before placing it into a storage container until needed.
Wednesday, March 21, 2018
Recipe #160: Cinnamon Buns
2/3 cup butter
1 cup brown sugar
½ tsp cinnamon
2 cups flour
4 tsp baking powder
1 tsp salt
½ cup butter
1 cup milk
1 cup chopped pecans
Preheat oven to 425 degrees
Cream butter, sugar and cinnamon and set aside.
In a large bowl whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse meal.
Stir in the milk.
Turn this very soft dough onto a floured counter and knead ten times.
With a rolling pin flatten dough into a 9 inch square.
Spread the cinnamon mixture over entire area.
Pinch to seal the seam.
Cut into 1" pieces and place on a greased baking sheet.
Bake in centre of the oven for 15 - 18 minutes - until golden.
Serve warm.
1 cup brown sugar
½ tsp cinnamon
2 cups flour
4 tsp baking powder
1 tsp salt
½ cup butter
1 cup milk
1 cup chopped pecans
Preheat oven to 425 degrees
Cream butter, sugar and cinnamon and set aside.
In a large bowl whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse meal.
Stir in the milk.
Turn this very soft dough onto a floured counter and knead ten times.
With a rolling pin flatten dough into a 9 inch square.
Spread the cinnamon mixture over entire area.
Pinch to seal the seam.
Cut into 1" pieces and place on a greased baking sheet.
Bake in centre of the oven for 15 - 18 minutes - until golden.
Serve warm.
Recipe #159: Spelt Bread
1½ pound loaf
4 cups of spelt flour
2 tablespoons of butter
1½ teaspoon bread machine yeast
¾ teaspoon sea salt
1½ cups apple juice—warmed
Add ingredients to bread machine and let the machine do the rest.
Use standard bread settings.
Dough will start out rather sloppy but will firm up in a few minutes.
4 cups of spelt flour
2 tablespoons of butter
1½ teaspoon bread machine yeast
¾ teaspoon sea salt
1½ cups apple juice—warmed
Add ingredients to bread machine and let the machine do the rest.
Use standard bread settings.
Dough will start out rather sloppy but will firm up in a few minutes.
Recipe #158: Whole Wheat Bread
1 cup whole wheat flour
2 cups all purpose flour
½ tsp sea salt or 3/4 tsp table salt
1 tbsp lecithin
1 tbsp gluten flour
1 tsp yeast
3/4 cup water
½ cup milk
3 tbsp honey
1 tsp butter (optional)
Mix dry ingredients in bowl.
Mix wet ingredients in measuring cup.
Add dry ingredients to bread maker bucket.
Pour wet ingredients into bread maker bucket.
Add butter.
Place bucket into bread maker.
Plug in and press start.
2 cups all purpose flour
½ tsp sea salt or 3/4 tsp table salt
1 tbsp lecithin
1 tbsp gluten flour
1 tsp yeast
3/4 cup water
½ cup milk
3 tbsp honey
1 tsp butter (optional)
Mix dry ingredients in bowl.
Mix wet ingredients in measuring cup.
Add dry ingredients to bread maker bucket.
Pour wet ingredients into bread maker bucket.
Add butter.
Place bucket into bread maker.
Plug in and press start.
Tuesday, March 20, 2018
Recipe #157: Orange Pumpkin Bread
1 loaf
1 cup all purpose flour
¾ cup whole wheat flour
2 teaspoon baking powder
1 ¼ cup brown sugar
1 or 2 eggs
¼ cup orange juice
1 ½ teaspoon cinnamon
½ teaspoon each salt, baking soda & fresh ground nutmeg
2 Tbsp vegetable oil
¼ teaspoon ground cloves or allspice
1 cup pureed pumpkin
2 teaspoon grated orange zest
3/4 teaspoon roasted pumpkin seeds
Preheat oven to 350 degrees.
Place flours, baking powder, baking soda and salt in a bowl and stir until well mixed.
Combine cinnamon, nutmeg and cloves in a bowl. Transfer 1 teaspoon of spices to another bowl and add 2 tablespoon brown sugar. Set aside for the topping.
Place remaining spices and brown sugar in a bowl; add eggs and beat until smooth. Stir in pureed pumpkin, oil, orange juice and orange zest. Stir flour mixture into pumpkin mixture.
Spoon batter into a 9 x 5 inch oiled loaf pan. Sprinkle top with pumpkin seeds, then with reserved spiced sugar mixture.
Bake on middle rack in oven for 50-55 minutes or until toothpick inserted in centre comes out clean.
Let pan cool on rack for 15 minutes; turn loaf out and let cool completely.
1 cup all purpose flour
¾ cup whole wheat flour
2 teaspoon baking powder
1 ¼ cup brown sugar
1 or 2 eggs
¼ cup orange juice
1 ½ teaspoon cinnamon
½ teaspoon each salt, baking soda & fresh ground nutmeg
2 Tbsp vegetable oil
¼ teaspoon ground cloves or allspice
1 cup pureed pumpkin
2 teaspoon grated orange zest
3/4 teaspoon roasted pumpkin seeds
Preheat oven to 350 degrees.
Place flours, baking powder, baking soda and salt in a bowl and stir until well mixed.
Combine cinnamon, nutmeg and cloves in a bowl. Transfer 1 teaspoon of spices to another bowl and add 2 tablespoon brown sugar. Set aside for the topping.
Place remaining spices and brown sugar in a bowl; add eggs and beat until smooth. Stir in pureed pumpkin, oil, orange juice and orange zest. Stir flour mixture into pumpkin mixture.
Spoon batter into a 9 x 5 inch oiled loaf pan. Sprinkle top with pumpkin seeds, then with reserved spiced sugar mixture.
Bake on middle rack in oven for 50-55 minutes or until toothpick inserted in centre comes out clean.
Let pan cool on rack for 15 minutes; turn loaf out and let cool completely.
Recipe #156: Naam (Bread of Love)
Makes one loaf
1 ¾ cup warm water
1 tablespoon gluten
1 teaspoon apple cider vinegar
1 teaspoon salt
2 tablespoon butter
1 tablespoon honey
1 tablespoon pumpkin seeds
2 tablespoon sunflower seeds
2 tablespoon sesame seeds
3 tablespoon millet seeds
4 tablespoon large oat flakes
1 teaspoon poppy seeds
3 ½ cups whole wheat flour
2 teaspoon bread machine yeast
Mix well in a bowl, then transfer to the bread making machine.
This recipe is based on the Naam (Bread of Love) recipe from the Naam restaurant on 4th Avenue in the 1960's, the first vegetarian restaurant in Vancouver, BC.
1 ¾ cup warm water
1 tablespoon gluten
1 teaspoon apple cider vinegar
1 teaspoon salt
2 tablespoon butter
1 tablespoon honey
1 tablespoon pumpkin seeds
2 tablespoon sunflower seeds
2 tablespoon sesame seeds
3 tablespoon millet seeds
4 tablespoon large oat flakes
1 teaspoon poppy seeds
3 ½ cups whole wheat flour
2 teaspoon bread machine yeast
Mix well in a bowl, then transfer to the bread making machine.
This recipe is based on the Naam (Bread of Love) recipe from the Naam restaurant on 4th Avenue in the 1960's, the first vegetarian restaurant in Vancouver, BC.
Recipe #155: Malt Loaf
Makes 2 one-pound loafs
1 cup sultanas
1 cup raisins
3 ounces butter
1 ¼ cups water
2 cups self-raising flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups dark brown sugar
2 large eggs, beaten
2 tablespoons malt extract or 4 tablespoons malt syrup
Preheat oven to 350 degrees. Grease and flour 2 one pound loaf tins, or use non-stick baking pans.
Put the sultanas, raisins, butter and water together into a large saucepan. Bring to the boil and simmer for five minutes. Allow to cool a little.
Beat the eggs, then add the malt extract/syrup and beat well together.
In a large mixing bowl, sift the flour, baking soda and salt together. Stir in the sugar.
Pour in the warm raisin mixture and add the beaten eggs and malt. Mix well.
Pour the batter into the prepared loaf tins and bake for 30 minutes, then rotate the tins, lower the heat to 300 degrees, and continue to bake for a further 30 minutes, or until a match stick comes out clean.
Allow to cool in the tin for a few minutes then turn onto a cooling rack.
Eat warm with plenty of butter.
1 cup sultanas
1 cup raisins
3 ounces butter
1 ¼ cups water
2 cups self-raising flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups dark brown sugar
2 large eggs, beaten
2 tablespoons malt extract or 4 tablespoons malt syrup
Preheat oven to 350 degrees. Grease and flour 2 one pound loaf tins, or use non-stick baking pans.
Put the sultanas, raisins, butter and water together into a large saucepan. Bring to the boil and simmer for five minutes. Allow to cool a little.
Beat the eggs, then add the malt extract/syrup and beat well together.
In a large mixing bowl, sift the flour, baking soda and salt together. Stir in the sugar.
Pour in the warm raisin mixture and add the beaten eggs and malt. Mix well.
Pour the batter into the prepared loaf tins and bake for 30 minutes, then rotate the tins, lower the heat to 300 degrees, and continue to bake for a further 30 minutes, or until a match stick comes out clean.
Allow to cool in the tin for a few minutes then turn onto a cooling rack.
Eat warm with plenty of butter.
Recipe #154: Lovely Loaf
Mix the wet and the dry and ... ? Good luck!
*
Dry:
2 1/2 cups ww flour
1/4 cup gluten flour
3/4 cup quick oats
1 tsp bm yeast
1/2 tsp sea salt
Wet:
1/2 cup apple juice
3/4 cup water
2 tbsp honey
3 tbsp orange juice concentrate
*
Dry:
2 1/2 cups ww flour
1/4 cup gluten flour
3/4 cup quick oats
1 tsp bm yeast
1/2 tsp sea salt
Wet:
1/2 cup apple juice
3/4 cup water
2 tbsp honey
3 tbsp orange juice concentrate
Recipe #153: Irish Raisin Bread
3 cups all purpose flour
1/2 cup white sugar
1 heaping teaspoon of baking soda
1 cup raisins
1 beaten egg
1/2 cup butter
Approx 1-1/2 cup buttermilk
Cream sugar and butter.
Add the egg and floured raisins.
Add mixture of flour, baking soda and baking powder alternatively with the buttermilk (the mixture should be sticky but not runny like cake batter).
Bake in greased loaf pan at 350 degrees for 15 minutes, then at 325 degrees for 45 minutes, or until a toothpick comes out clean.
1/2 cup white sugar
1 heaping teaspoon of baking soda
1 cup raisins
1 beaten egg
1/2 cup butter
Approx 1-1/2 cup buttermilk
Cream sugar and butter.
Add the egg and floured raisins.
Add mixture of flour, baking soda and baking powder alternatively with the buttermilk (the mixture should be sticky but not runny like cake batter).
Bake in greased loaf pan at 350 degrees for 15 minutes, then at 325 degrees for 45 minutes, or until a toothpick comes out clean.
Recipe #152: The Grant Loaf
2 loaves
2 lb - 8 cups (.91 kg) wholewheat flour
1.5 tsps sea salt
26 - 28 fl oz.cups (.8 l) warm water (100F/38C)
2 tsps dry yeast
2 tsps honey, Barbados sugar or black molasses
Mix salt with the flour
Place 3 tbsp of the water in a warm cup, sprinkle the dried yeast on top and leave for two minutes.
Add honey, molasses or sugar; stir and leave for 10 - 15 minutes, by which time it should be a thick creamy froth.
Make a well in the centre of the flour and pour in the yeast mixture and the rest of the water.
Mix well - by hand is best - working from the sides to the centre, until the dough feels elastic and leaves the sides of the bowl clean. flours tend to vary in how much water they take up - the dough should be slippery. Adjust as necessary.
Divide the dough into two 2 pint size bread tins which have been warmed and buttered.
Put the tins in a warm draught free place for about 20 minutes or until the dough is within 1/2 inch of the top of the tins.
Bake in a fairly hot oven - 400F for 35 to 40 minutes. If the loaf sounds hollow when the top is knocked, it is done.
THE GORDON GRANT LOAF variation:
Substitute 1/2 cup medium cut oatmeal for 1/2 cup flour. The oatmeal enhances the lovely nutty flavour of the bread and increases its moisture keeping quality.
Before baking, sprinkle the loaves with sesame seeds thickly on top and press them down gently to make them adhere.
2 lb - 8 cups (.91 kg) wholewheat flour
1.5 tsps sea salt
26 - 28 fl oz.cups (.8 l) warm water (100F/38C)
2 tsps dry yeast
2 tsps honey, Barbados sugar or black molasses
Mix salt with the flour
Place 3 tbsp of the water in a warm cup, sprinkle the dried yeast on top and leave for two minutes.
Add honey, molasses or sugar; stir and leave for 10 - 15 minutes, by which time it should be a thick creamy froth.
Make a well in the centre of the flour and pour in the yeast mixture and the rest of the water.
Mix well - by hand is best - working from the sides to the centre, until the dough feels elastic and leaves the sides of the bowl clean. flours tend to vary in how much water they take up - the dough should be slippery. Adjust as necessary.
Divide the dough into two 2 pint size bread tins which have been warmed and buttered.
Put the tins in a warm draught free place for about 20 minutes or until the dough is within 1/2 inch of the top of the tins.
Bake in a fairly hot oven - 400F for 35 to 40 minutes. If the loaf sounds hollow when the top is knocked, it is done.
THE GORDON GRANT LOAF variation:
Substitute 1/2 cup medium cut oatmeal for 1/2 cup flour. The oatmeal enhances the lovely nutty flavour of the bread and increases its moisture keeping quality.
Before baking, sprinkle the loaves with sesame seeds thickly on top and press them down gently to make them adhere.
Recipe #151: Dark & Yummy Whole Wheat Bread
3 cup whole wheat flour
3 tbsp gluten flour
1 tbsp lecithin
1 tsp yeast
½ tsp sea salt or 3/4 tsp table salt
1 ½ cup water
2 tbsp honey
1 tbsp black strap molasses
1 tsp apple cider vinegar
Mix dry ingredients in bowl.
Mix wet ingredients in 2 cup measuring cup.
Place dry ingredients into bread maker bucket.
Place bucket into bread maker and press start.
Slowly pour the wet ingredients over flour mixture to assure even mixing.
3 tbsp gluten flour
1 tbsp lecithin
1 tsp yeast
½ tsp sea salt or 3/4 tsp table salt
1 ½ cup water
2 tbsp honey
1 tbsp black strap molasses
1 tsp apple cider vinegar
Mix dry ingredients in bowl.
Mix wet ingredients in 2 cup measuring cup.
Place dry ingredients into bread maker bucket.
Place bucket into bread maker and press start.
Slowly pour the wet ingredients over flour mixture to assure even mixing.
Recipe #150: Banana Bread
1/6 pound of butter @ room temperature
2/3 cup sugar
2 eggs @ room temperature
3 very ripe bananas
1/3 cup water
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup bran flakes, crushed but not pulverized. Place in a bowl and use the butt end of a water glass to crush them.
Preheat the oven to 350 degrees.
Cream butter and sugar together until smooth. Stir in eggs until well blended, i.e. like a smooth sauce.
Add bananas and water and beat for 30 seconds with an electric beater.
Add remaining dry ingredients, stirring until everything is just moistened and firm but not stiff. If necessary, adjust with either more flour or water.
Pour into greased 8" loaf pan and place in the centre of the oven.
Bake for about 1-½ hours. Expect it to be fairly dark. To test for doneness you need a toothpick to come out clean.
Cool for 5 minutes, loosen from the sides of the pan and remove to cooling rack.
Cool completely before slicing.
2/3 cup sugar
2 eggs @ room temperature
3 very ripe bananas
1/3 cup water
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup bran flakes, crushed but not pulverized. Place in a bowl and use the butt end of a water glass to crush them.
Preheat the oven to 350 degrees.
Cream butter and sugar together until smooth. Stir in eggs until well blended, i.e. like a smooth sauce.
Add bananas and water and beat for 30 seconds with an electric beater.
Add remaining dry ingredients, stirring until everything is just moistened and firm but not stiff. If necessary, adjust with either more flour or water.
Pour into greased 8" loaf pan and place in the centre of the oven.
Bake for about 1-½ hours. Expect it to be fairly dark. To test for doneness you need a toothpick to come out clean.
Cool for 5 minutes, loosen from the sides of the pan and remove to cooling rack.
Cool completely before slicing.
Thursday, March 15, 2018
Recipe #149: Classic English Christmas Cake
It’s rich, dark and moist.
4 cups currents
3 cups sultanas
3 cups raisins
¾ cup of finely chopped Marichino cherries
¾ cup mixed candied peel, finely chopped
1 cup of brandy
2 cups of all purpose flour
½ teaspoon of salt
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
¾ pound of unsalted butter
1 cup brown sugar, pressed down
6 large eggs
3 ounces of almonds, chopped
1 tablespoon of black strap molasses
The grated zest of 2 lemons and the grated the zest of 2 oranges
6 ounces of whole blanched almonds—only if you do not intend to ice the cake
You need to begin this cake the night before you intend to bake it. All you need to do is weigh out the dried fruit and the mixed peel, pour in the brandy and mix thoroughly. Leave it overnight, covered with a damp tea towel.
The next date measure out all the rest of the ingredients, ticking them off your list to make certain you don’t miss anything.
The molasses will flow easier if it is at room temperature or slightly heated.
Begin by mixing the flour and spices into large mixing bowl, holding the sifter up high to give the flour a good airing.
In a large bowl, cream the butter and brown sugar together until light and fluffy. Beat the eggs in a separate bowl, then add to the sugar/butter mixture one tablespoon. at a time. Using a rubber spatula work the mixture around the sides of the bowl, or using a hand blender on low for two to three minutes.
Fold in the flour and the spices, using gentle folding movements. Avoid beating the mixture, so as to keep it light. Fold in the fruit, candied peel and brandy mixture, nuts, treacle and zest.
Bake in a preheated oven at 275 degrees Fahrenheit, in an eight inch round cake tin or seven inch square cake tin. Grease and line with grease proof non-stick parchment paper. Tie a band of grease proof paper around the outside of the tin for extra protection.
Lining cake tins. For a round tin cut the paper slightly longer than the circumference of the tin. Fold the bottom edge back one inch. Cut the lip at a slight angle every inch along its entire length. Place of paper inside the cake tin, with the cut lip at the bottom turned into the base of the tin. Cut a circle of paper to cover the bottom of the tin. For a square tin make four cuts for the four corners.
Using a large kitchen spoon transfer the cake mixture into the prepared tin. Smooth out the top.
Finally cover the tin with two layers of grease proof paper with a tooney sized hole in the middle. This gives extra protection for the long slow cooking.
Bake the cake on the lowest shelf in the oven, and don’t look at for nearly four hours has passed. It may take up to five hours to bake.
Cool the cake in the tin for half an hour, then transfer it to a wire rack. When it is cold, wrap it in double layer of grease proof paper secured with an elastic band. You can either wrap it again or store it in an airtight container.
Feeding the cake: Make holes in the top and bottom of the cake with a darning needle. Infuse the cake with a number of tablespoons of brandy which soak in through the holes. Be careful that you do not saturate the cake.
4 cups currents
3 cups sultanas
3 cups raisins
¾ cup of finely chopped Marichino cherries
¾ cup mixed candied peel, finely chopped
1 cup of brandy
2 cups of all purpose flour
½ teaspoon of salt
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
¾ pound of unsalted butter
1 cup brown sugar, pressed down
6 large eggs
3 ounces of almonds, chopped
1 tablespoon of black strap molasses
The grated zest of 2 lemons and the grated the zest of 2 oranges
6 ounces of whole blanched almonds—only if you do not intend to ice the cake
You need to begin this cake the night before you intend to bake it. All you need to do is weigh out the dried fruit and the mixed peel, pour in the brandy and mix thoroughly. Leave it overnight, covered with a damp tea towel.
The next date measure out all the rest of the ingredients, ticking them off your list to make certain you don’t miss anything.
The molasses will flow easier if it is at room temperature or slightly heated.
Begin by mixing the flour and spices into large mixing bowl, holding the sifter up high to give the flour a good airing.
In a large bowl, cream the butter and brown sugar together until light and fluffy. Beat the eggs in a separate bowl, then add to the sugar/butter mixture one tablespoon. at a time. Using a rubber spatula work the mixture around the sides of the bowl, or using a hand blender on low for two to three minutes.
Fold in the flour and the spices, using gentle folding movements. Avoid beating the mixture, so as to keep it light. Fold in the fruit, candied peel and brandy mixture, nuts, treacle and zest.
Bake in a preheated oven at 275 degrees Fahrenheit, in an eight inch round cake tin or seven inch square cake tin. Grease and line with grease proof non-stick parchment paper. Tie a band of grease proof paper around the outside of the tin for extra protection.
Lining cake tins. For a round tin cut the paper slightly longer than the circumference of the tin. Fold the bottom edge back one inch. Cut the lip at a slight angle every inch along its entire length. Place of paper inside the cake tin, with the cut lip at the bottom turned into the base of the tin. Cut a circle of paper to cover the bottom of the tin. For a square tin make four cuts for the four corners.
Using a large kitchen spoon transfer the cake mixture into the prepared tin. Smooth out the top.
Finally cover the tin with two layers of grease proof paper with a tooney sized hole in the middle. This gives extra protection for the long slow cooking.
Bake the cake on the lowest shelf in the oven, and don’t look at for nearly four hours has passed. It may take up to five hours to bake.
Cool the cake in the tin for half an hour, then transfer it to a wire rack. When it is cold, wrap it in double layer of grease proof paper secured with an elastic band. You can either wrap it again or store it in an airtight container.
Feeding the cake: Make holes in the top and bottom of the cake with a darning needle. Infuse the cake with a number of tablespoons of brandy which soak in through the holes. Be careful that you do not saturate the cake.
Sunday, March 11, 2018
Recipe #148: Pumpkin Cookies
Source: Black Creek Pioneer Village.
1½ cups strained pumpkin, browned
½ cup lard
1¼ cups dark brown sugar
2 eggs
1 teaspoon vanilla
2 ½ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1 cup chopped nuts
1 cup seedless raisins
Cream together the lard and brown sugar. Add the eggs and vanilla and beat until creamy and light. Add the pumpkin and blend thoroughly.
Sift together the flour, baking powder, salt and spices, and add to the creamy mixture. Stir in the nuts and the raisins.
Drop by large teaspoonfuls on a greased baking sheet. Bake in a preheated oven at 375 degrees, until lightly brown – about 15 minutes.
These cookies freeze very well and will keep 9 to 10 weeks.
1½ cups strained pumpkin, browned
½ cup lard
1¼ cups dark brown sugar
2 eggs
1 teaspoon vanilla
2 ½ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1 cup chopped nuts
1 cup seedless raisins
Cream together the lard and brown sugar. Add the eggs and vanilla and beat until creamy and light. Add the pumpkin and blend thoroughly.
Sift together the flour, baking powder, salt and spices, and add to the creamy mixture. Stir in the nuts and the raisins.
Drop by large teaspoonfuls on a greased baking sheet. Bake in a preheated oven at 375 degrees, until lightly brown – about 15 minutes.
These cookies freeze very well and will keep 9 to 10 weeks.
Recipe #147: Peanut Butter Balls
1 cup smooth peanut butter
1 cup icing sugar
1 cup rice crispies
½ cup M&M mini baking bits
1-1/2 tablespoons melted butter
Combine everything together.
Form into 1" balls.
Roll in icing sugar.
Refrigerate.
Makes 36.
Can also make logs and dip one end into melted chocolate.
1 cup icing sugar
1 cup rice crispies
½ cup M&M mini baking bits
1-1/2 tablespoons melted butter
Combine everything together.
Form into 1" balls.
Roll in icing sugar.
Refrigerate.
Makes 36.
Can also make logs and dip one end into melted chocolate.
Recipe #146: Peanut Clusters
1 cup chocolate chips
1 cup butterscotch chips
Melt in double boiler.
Stir in 1 cup peanuts
and 1 cup chow mein noodles
or 1 cup broken pretzel pieces
or 1 cup rice crispies
or 1 cup corn flakes
Drop by the desert spoonful onto greased paper & let harden
Makes 24.
1 cup butterscotch chips
Melt in double boiler.
Stir in 1 cup peanuts
and 1 cup chow mein noodles
or 1 cup broken pretzel pieces
or 1 cup rice crispies
or 1 cup corn flakes
Drop by the desert spoonful onto greased paper & let harden
Makes 24.
Recipe #145: Oatmeal Bran Cookies
1/4 lb. Butter
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1 egg
1 1/4 cup all purpose flour
1 cup rolled oats
1/4 cup crushed bran flakes
1/2 tsp baking soda
1/4 tsp salt
1/2 cup raisins
Beat together the butter, sugars, vanilla and egg until they are fully mixed.
Mix dry ingredients except raisins together and blend into wet stuff. When fully mixed, add the raisins.
Drop onto ungreased cookie sheet one heaping teaspoon of mixture 2" apart.
Bake at 375 degrees for 10 to 12 minutes.
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1 egg
1 1/4 cup all purpose flour
1 cup rolled oats
1/4 cup crushed bran flakes
1/2 tsp baking soda
1/4 tsp salt
1/2 cup raisins
Beat together the butter, sugars, vanilla and egg until they are fully mixed.
Mix dry ingredients except raisins together and blend into wet stuff. When fully mixed, add the raisins.
Drop onto ungreased cookie sheet one heaping teaspoon of mixture 2" apart.
Bake at 375 degrees for 10 to 12 minutes.
Recipe #144: Jeff's Cookies
1 cup crunchy peanut butter
1 cup white sugar
1 egg
Cream peanut butter and sugar.
Add the egg.
Mix well.
Drop by the desert spoonful onto greased cookie sheet.
Bake in a 325 degree pre-heated oven until lightly brown - ~10 - 12 minutes.
Makes 30
1 cup white sugar
1 egg
Cream peanut butter and sugar.
Add the egg.
Mix well.
Drop by the desert spoonful onto greased cookie sheet.
Bake in a 325 degree pre-heated oven until lightly brown - ~10 - 12 minutes.
Makes 30
Recipe #143: Gingerbread Men
1 cup butter
1 cup brown sugar
2 eggs
1 cup molasses
½ cup water
6 cups flour
1 teaspoon baking soda
1 teaspoon salt
6 teaspoon ginger
2 teaspoon cinnamon
1 teaspoon allspice
Add dry to wet.
1 cup brown sugar
2 eggs
1 cup molasses
½ cup water
6 cups flour
1 teaspoon baking soda
1 teaspoon salt
6 teaspoon ginger
2 teaspoon cinnamon
1 teaspoon allspice
Add dry to wet.
Recipe #142: Date Cookie Filling
This is just the filling!
*
1/2 lb. dates
1/2 cup water
2 tbsp. brown sugar
2 tbsp. orange juice
1 tbsp. lemon juice
2 tbsp. brown sugar
2 tbsp. orange juice
1 tbsp. lemon juice
Simmer until well blended.
Note: To prevent soggy cookies ~ do not fill until ready to serve.
Recipe #141: Crisp Chocolate Chip Cookies
Makes about 6 dozen cookies.
1 cup packed brown sugar
½ cup granulated sugar
1 cup (½ lb. ) butter, softened
1 egg
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (12 ounces) semisweet chocolate chips
Heat oven to 375F
Mix sugars, butter and egg in large bowl.
Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown – centres will be soft.
Cool slightly, remove from cookie sheet onto cooling rack.
1 cup packed brown sugar
½ cup granulated sugar
1 cup (½ lb. ) butter, softened
1 egg
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (12 ounces) semisweet chocolate chips
Heat oven to 375F
Mix sugars, butter and egg in large bowl.
Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown – centres will be soft.
Cool slightly, remove from cookie sheet onto cooling rack.
Recipe #140: Corn Starch Shortbread
Makes about 24 cookies.
1 cup all-purpose flour
½ cup icing sugar
½ cup corn starch
3/4 cup butter
Sift together flour, icing sugar, and corn starch. Using a wooden spoon blend in the butter to obtain a soft, smooth dough.
If dough is too soft to work with, cover and chill for 30-60 minutes.
Shape into 1 inch balls. Place about 1½ inched apart on ungreased cookie sheet. Flatten with lightly floured fork or the bottom of a juice glass.
Alternatively, roll dough to 1/4 inch and cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts, if desired.
Bake at 300 degrees F for 15 to 20 minutes, or until edges are lightly brown. Cool on wire rack.
1 cup all-purpose flour
½ cup icing sugar
½ cup corn starch
3/4 cup butter
Sift together flour, icing sugar, and corn starch. Using a wooden spoon blend in the butter to obtain a soft, smooth dough.
If dough is too soft to work with, cover and chill for 30-60 minutes.
Shape into 1 inch balls. Place about 1½ inched apart on ungreased cookie sheet. Flatten with lightly floured fork or the bottom of a juice glass.
Alternatively, roll dough to 1/4 inch and cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts, if desired.
Bake at 300 degrees F for 15 to 20 minutes, or until edges are lightly brown. Cool on wire rack.
Recipe #139: Chocolate Chip & Peanut Cookies
Makes about 3 dozen cookies.
1½ cups packed brown sugar
1 cup (½ lb.) butter, softened
2 teaspoons vanilla
2 eggs
3 cups all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 cups. salted peanuts
1 package (6 oz) semisweet chocolate chips
Heat oven to 375 F
Mix brown sugar, butter, vanilla and eggs in large bowl.
Stir in flour, baking soda and salt. Stir in peanuts and the chocolate chips.
Drop dough by rounded tablespoonfuls onto greased cookie sheet, about 2 inches apart. Flatten with greased bottom of glass dipped into sugar.
Bake 8 to 10 minutes or until golden brown.
Remove from cookie sheet to cooling rack immediately.
1½ cups packed brown sugar
1 cup (½ lb.) butter, softened
2 teaspoons vanilla
2 eggs
3 cups all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
2 cups. salted peanuts
1 package (6 oz) semisweet chocolate chips
Heat oven to 375 F
Mix brown sugar, butter, vanilla and eggs in large bowl.
Stir in flour, baking soda and salt. Stir in peanuts and the chocolate chips.
Drop dough by rounded tablespoonfuls onto greased cookie sheet, about 2 inches apart. Flatten with greased bottom of glass dipped into sugar.
Bake 8 to 10 minutes or until golden brown.
Remove from cookie sheet to cooling rack immediately.
Recipe #138: Brown Sugar Shortbread Cookies
Makes 5 dozen.
1 cup soft butter
1/2 cup light-brown sugar, firmly packed
2-1/2 cups sifted all-purpose flour
In large bowl, with portable electric mixer at medium speed, or wooden spoon, beat butter with sugar until light and fluffy.
With wooden spoon, stir in flour until smooth and well combined. Dough will be stiff.
Refrigerate dough, covered, several hours.
Preheat oven to 300F.
Divide dough into 2 parts; refrigerate until ready to roll out.
On lightly floured surface, roll out dough, one part at a time, 1/3 inch thick.
Using 1-1/2- or 2-inch fancy cookie cutters, cut out cookies. Place, 1 inch apart, on ungreased cookie sheets.
Bake cookies 25 minutes, or until light golden.
Remove to wire rack; cool.
Bonus: SHORTBREAD STARS
Make Brown-Sugar Shortbread Cookies, substituting granulated sugar for light-brown sugar.
Use 1-1/2- or 2-inch star-shape cookie cutters to cut out cookies.
Bake as directed above.
1 cup soft butter
1/2 cup light-brown sugar, firmly packed
2-1/2 cups sifted all-purpose flour
In large bowl, with portable electric mixer at medium speed, or wooden spoon, beat butter with sugar until light and fluffy.
With wooden spoon, stir in flour until smooth and well combined. Dough will be stiff.
Refrigerate dough, covered, several hours.
Preheat oven to 300F.
Divide dough into 2 parts; refrigerate until ready to roll out.
On lightly floured surface, roll out dough, one part at a time, 1/3 inch thick.
Using 1-1/2- or 2-inch fancy cookie cutters, cut out cookies. Place, 1 inch apart, on ungreased cookie sheets.
Bake cookies 25 minutes, or until light golden.
Remove to wire rack; cool.
Bonus: SHORTBREAD STARS
Make Brown-Sugar Shortbread Cookies, substituting granulated sugar for light-brown sugar.
Use 1-1/2- or 2-inch star-shape cookie cutters to cut out cookies.
Bake as directed above.
Recipe #137: Magic Cookie Bars
Makes 24 bars.
1/2 cup (125 mL) butter
1‑1/2 cups 375 mL) graham wafer crumbs
1 can Eagle Brand Sweetened Condensed Milk
1 cup (250 mL) semi‑sweet chocolate chips
1‑1/4 cups (300 mL) flaked coconut
1 cup (250 mL) chopped nuts
Preheat oven to 350 Degrees F (180C).
In 13 x 9 inch (3.5L) baking pan melt butter in oven. Sprinkle crumbs over butter; mix together and press into pan.
Pour Eagle Brand evenly over crumbs.
Sprinkle with chips, then coconut and nuts; press down firmly.
Bake 25‑30 min. or until lightly browned.
Cool well before cutting. Store loosely covered at room temperature.
Easy to bake and easier to eat.
Source: Arthur Dick
1/2 cup (125 mL) butter
1‑1/2 cups 375 mL) graham wafer crumbs
1 can Eagle Brand Sweetened Condensed Milk
1 cup (250 mL) semi‑sweet chocolate chips
1‑1/4 cups (300 mL) flaked coconut
1 cup (250 mL) chopped nuts
Preheat oven to 350 Degrees F (180C).
In 13 x 9 inch (3.5L) baking pan melt butter in oven. Sprinkle crumbs over butter; mix together and press into pan.
Pour Eagle Brand evenly over crumbs.
Sprinkle with chips, then coconut and nuts; press down firmly.
Bake 25‑30 min. or until lightly browned.
Cool well before cutting. Store loosely covered at room temperature.
Easy to bake and easier to eat.
Source: Arthur Dick
Saturday, March 10, 2018
Recipe #136: Rolled Oatmeal Cookies
1 cup butter
1 cup brown sugar
2 Tbsp. hot water
1 tsp. soda
2 cups sifted pastry flour
2 cups quick oatmeal
½ tsp salt
1 tsp. vanilla
Cream butter, sugar and cream until fluffy.
Add flour, salt and oatmeal.
Add soda dissolved in hot water, and vanilla.
Roll very thin, about 1/8" thick.
Cut with round cutter the size of a soup tin.
Bake at 350 degrees.
1 cup brown sugar
2 Tbsp. hot water
1 tsp. soda
2 cups sifted pastry flour
2 cups quick oatmeal
½ tsp salt
1 tsp. vanilla
Cream butter, sugar and cream until fluffy.
Add flour, salt and oatmeal.
Add soda dissolved in hot water, and vanilla.
Roll very thin, about 1/8" thick.
Cut with round cutter the size of a soup tin.
Bake at 350 degrees.
Recipe #135: Shortbread
½ pound of butter
½ cup icing sugar
1 ½ cup sifted All Purpose flour
1/4 cup corn starch
1 teaspoon vanilla
Beat butter and icing sugar very smooth with an electric beater.
Beat in flour and corn starch.
Continue beating until light and fluffy.
Drop by the teaspoonful onto a greased cookie sheet.
Bake in a 325 degree pre-heated oven until lightly brown - ~12 minutes.
Garnish with slice of cherry, broken walnut, cashew nut or whatever.
½ cup icing sugar
1 ½ cup sifted All Purpose flour
1/4 cup corn starch
1 teaspoon vanilla
Beat butter and icing sugar very smooth with an electric beater.
Beat in flour and corn starch.
Continue beating until light and fluffy.
Drop by the teaspoonful onto a greased cookie sheet.
Bake in a 325 degree pre-heated oven until lightly brown - ~12 minutes.
Garnish with slice of cherry, broken walnut, cashew nut or whatever.
Recipe #134: Sugar Cookies
2 cup butter
1 cup white sugar
1 cup brown sugar
4 eggs, well beaten
5 cups white flour
2 tsp baking soda
4 tsp. cream or tartar
1 tsp salt
2 tsp. vanilla
Cream butter and sugars thoroughly, add well-beaten eggs and vanilla. Sift together dry ingredients and add to creamed mixture.
Chill dough for several hours or overnight. Roll dough 1/8" thick, and cut with round cookie cutter.
Sprinkle with sugar. Bake for 8 min. in 350 degrees oven.
1 cup white sugar
1 cup brown sugar
4 eggs, well beaten
5 cups white flour
2 tsp baking soda
4 tsp. cream or tartar
1 tsp salt
2 tsp. vanilla
Cream butter and sugars thoroughly, add well-beaten eggs and vanilla. Sift together dry ingredients and add to creamed mixture.
Chill dough for several hours or overnight. Roll dough 1/8" thick, and cut with round cookie cutter.
Sprinkle with sugar. Bake for 8 min. in 350 degrees oven.
Recipe #133: Banana Muffins
Sift together:
3 cup flour
1-1/2 teaspoon baking soda
2-1/4 teaspoon baking powder
1 teaspoon salt
Beat together:
1-½ cup brown sugar
2 eggs
2/3 cup melted butter
With the sugar, eggs and butter thoroughly beaten (about 4 minutes by hand) add the sifted ingredients into the batter ½ cup at a time.
Bake at 350 for twenty minutes or until toothpick inserted into center of muffin comes out clean.
3 cup flour
1-1/2 teaspoon baking soda
2-1/4 teaspoon baking powder
1 teaspoon salt
Beat together:
1-½ cup brown sugar
2 eggs
2/3 cup melted butter
With the sugar, eggs and butter thoroughly beaten (about 4 minutes by hand) add the sifted ingredients into the batter ½ cup at a time.
Bake at 350 for twenty minutes or until toothpick inserted into center of muffin comes out clean.
Recipe #132: Honey Bran Muffins
Makes 12 large muffins
1 cup milk
1 Tbsp lemon juice or vinegar
1 egg
1/3 cup extra virgin olive oil
1/4 cup liquid honey
1 1/2 cups bran flakes
1 cup chopped dates or raisins
1 1/2 cups all purpose flour
1/4 cup brown sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
Combine milk and lemon juice or vinegar and set it aside to curdle.
Beat the egg in a mixing bowl and blend in the oil, honey and curdled milk.
Add the bran flakes and dates or raisins. Stir until just mixed.
Mix the rest of the dry ingredients in a separate mixing bowl, then add the wet ingredients, stirring only until all ingredients are mixed.
Distribute evenly into 12 cup muffin tray or into large paper baking cups in muffin tray.
Bake at 400 degrees for 15 to 20 minutes.
1 cup milk
1 Tbsp lemon juice or vinegar
1 egg
1/3 cup extra virgin olive oil
1/4 cup liquid honey
1 1/2 cups bran flakes
1 cup chopped dates or raisins
1 1/2 cups all purpose flour
1/4 cup brown sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
Combine milk and lemon juice or vinegar and set it aside to curdle.
Beat the egg in a mixing bowl and blend in the oil, honey and curdled milk.
Add the bran flakes and dates or raisins. Stir until just mixed.
Mix the rest of the dry ingredients in a separate mixing bowl, then add the wet ingredients, stirring only until all ingredients are mixed.
Distribute evenly into 12 cup muffin tray or into large paper baking cups in muffin tray.
Bake at 400 degrees for 15 to 20 minutes.
Recipe #131: Multigrain Muffins
Makes 12 large muffins
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup crushed bran flakes
1 cup quick oats
1/2 cup packed brown sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp salt
1 egg, beaten
1 1/2 cups milk
1 Tbsp molasses
1/3 cup (1/6 lb) softened butter
1/2 cup raisins
Mix together the dry ingredients in one mixing bowl
Blend the egg, milk, molasses, butter and raising in another large mixing bowl
Gradually add dry ingredients to the wet stuff until its all mixed in together
Spoon mixture into greased muffin cups or paper cups in a muffin tray.
Bake at 400 degrees for 20 to 25 minutes or until golden brown.
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup crushed bran flakes
1 cup quick oats
1/2 cup packed brown sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp salt
1 egg, beaten
1 1/2 cups milk
1 Tbsp molasses
1/3 cup (1/6 lb) softened butter
1/2 cup raisins
Mix together the dry ingredients in one mixing bowl
Blend the egg, milk, molasses, butter and raising in another large mixing bowl
Gradually add dry ingredients to the wet stuff until its all mixed in together
Spoon mixture into greased muffin cups or paper cups in a muffin tray.
Bake at 400 degrees for 20 to 25 minutes or until golden brown.
Recipe #130: Aubrey's melt-in-your-mouth pancakes
Makes thirteen 4" pancakes
½ cup flour
3 tablespoons white sugar
2 teaspoons baking powder
2 tablespoons corn starch
½ cup milk
3 eggs, beaten
½ cup yogurt/sour cream/cottage cheese
½ banana mixed with batter - optional
Mix together as a thick mixture.
Ladle out with a serving spoon.
Serve with maple syrup, corn syrup, or mashed bananas. Place manderin oranges on pancakes before pouring on the syrup.
Eat left overs cold, with butter, as English muffins.
½ cup flour
3 tablespoons white sugar
2 teaspoons baking powder
2 tablespoons corn starch
½ cup milk
3 eggs, beaten
½ cup yogurt/sour cream/cottage cheese
½ banana mixed with batter - optional
Mix together as a thick mixture.
Ladle out with a serving spoon.
Serve with maple syrup, corn syrup, or mashed bananas. Place manderin oranges on pancakes before pouring on the syrup.
Eat left overs cold, with butter, as English muffins.
Recipe #129: Date Squares #2
1 lb dates
3/4 cup hot water
Salt
1 Tsp vanilla
1 ½ cups flour
½ tsp baking soda
1 ½ cup rolled oats
1 ½ cup brown sugar
½ pound butter
Combine dates, hot water and salt in a sauce pan. Cook over a medium heat until dates are soft and water is absorbed.
Add vanilla and let cool.
Sift flour and baking soda together. Add oats and brown sugar and mix well. Work in butter with a fork until the mixture is crumbly.
Spread ½ the mixture in the bottom of a 9 inch square pan and pat it down. Cover this with dates filling. Layer the remaining mixture on the top.
Bake at 350 degrees for 20 to 25 minutes.
When cool cut into 1" squares.
From Harrowsmith cookbook #1
3/4 cup hot water
Salt
1 Tsp vanilla
1 ½ cups flour
½ tsp baking soda
1 ½ cup rolled oats
1 ½ cup brown sugar
½ pound butter
Combine dates, hot water and salt in a sauce pan. Cook over a medium heat until dates are soft and water is absorbed.
Add vanilla and let cool.
Sift flour and baking soda together. Add oats and brown sugar and mix well. Work in butter with a fork until the mixture is crumbly.
Spread ½ the mixture in the bottom of a 9 inch square pan and pat it down. Cover this with dates filling. Layer the remaining mixture on the top.
Bake at 350 degrees for 20 to 25 minutes.
When cool cut into 1" squares.
From Harrowsmith cookbook #1
Recipe #128: Salome's Punch
Fills one large punch bowl
48 ounce can of pineapple juice
48 ounce can of grapefruit juice
2 – 12 ounce unsweetened frozen orange juice
12 ounces frozen pink lemonade
2 litre bottle of ginger ale
48 ounce can of pineapple juice
48 ounce can of grapefruit juice
2 – 12 ounce unsweetened frozen orange juice
12 ounces frozen pink lemonade
2 litre bottle of ginger ale
Recipe #127: Iced Mint Tea
1 quart boiling water
6 teaspoons of loose tea or
6 tea bags
1 large handful of fresh mint leaves
1 ½ cups white sugar
Juice of three lemons or
3 tablespoons lemon juice
1 quart cold water
Bring water to the boil in a sauce pan and add the loose tea or teabags.
Add the fresh mint, stir, and let stand for 20 minutes.
Strain into a 2 to 3 quart container, add the sugar and lemon juice.
Add a second quart of cold water.
Serve with ice.
6 teaspoons of loose tea or
6 tea bags
1 large handful of fresh mint leaves
1 ½ cups white sugar
Juice of three lemons or
3 tablespoons lemon juice
1 quart cold water
Bring water to the boil in a sauce pan and add the loose tea or teabags.
Add the fresh mint, stir, and let stand for 20 minutes.
Strain into a 2 to 3 quart container, add the sugar and lemon juice.
Add a second quart of cold water.
Serve with ice.
Recipe #126: Chocolate Peanut Butter Drops
About 2½ dozen cookies.
1 cup (½ lb.) butter, softened
½ cup granulated sugar
½ cup packed brown sugar
½ pound cream cheese, softened
1½ teaspoons vanilla
1 egg
2 cups all purpose flour
½ cup cocoa
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon: salt
1 cup peanut butter chips
Heat oven to 375 F.
Mix margarine, sugars and cream cheese in large bowl. Stir in vanilla and egg. Stir in flour, cocoa, baking powder, baking soda and salt. Stir in peanut butter chips.
Drop dough by rounded tablespoonfuls at least 2 inches apart onto ungreased cookie sheet.
Bake 9 to 12 minutes or until set but still soft. Cool
1 minute; remove from cookie sheet.
1 cup (½ lb.) butter, softened
½ cup granulated sugar
½ cup packed brown sugar
½ pound cream cheese, softened
1½ teaspoons vanilla
1 egg
2 cups all purpose flour
½ cup cocoa
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon: salt
1 cup peanut butter chips
Heat oven to 375 F.
Mix margarine, sugars and cream cheese in large bowl. Stir in vanilla and egg. Stir in flour, cocoa, baking powder, baking soda and salt. Stir in peanut butter chips.
Drop dough by rounded tablespoonfuls at least 2 inches apart onto ungreased cookie sheet.
Bake 9 to 12 minutes or until set but still soft. Cool
1 minute; remove from cookie sheet.
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