2 cups flour
1 teaspoon soda
½ cup white sugar
½ cup soft butter
1 beaten egg
1/3 cup milk
½ cup raisins
Preheat the oven to 425 degrees F.
Mix the flour, soda, and sugar together. Cut in the soft butter. Put the beaten egg and the milk together in a cup and add this liquid to the flour, soda, sugar, and butter. Mix in the raisins.
Pat the dough onto a floured surface and cut into circles. Bake for about 10 minutes, or until light brown.
These cakes are good sliced in half and covered with strawberries or peaches, and whipped cream.
Serve them on good China with good China tea.
Monday, January 29, 2018
Recipe #69: Date Squares
2 cups chopped pitted dates
1/4 cup white sugar
1 cup boiling water
Cook in sauce pan over medium heat stirring often until dates are soft, about 15 minutes, then let cool.
1 1/4 cup all purpose flower
1 1/4 cup rolled oats
1/3 cup crushed bran flakes
1 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup (3/8 of a pound) butter
Mix dry ingredients in a bowl and blend in the butter until the mixture is crumbly.
Put half this mixture into a 9" baking pan and tamp it down.
Pour date mixture over this and sprinkle the remaining mixture over the top, tamping down lightly.
Bake in the oven at 350 degrees until it turns light brown, about 30 minutes.
1/4 cup white sugar
1 cup boiling water
Cook in sauce pan over medium heat stirring often until dates are soft, about 15 minutes, then let cool.
1 1/4 cup all purpose flower
1 1/4 cup rolled oats
1/3 cup crushed bran flakes
1 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup (3/8 of a pound) butter
Mix dry ingredients in a bowl and blend in the butter until the mixture is crumbly.
Put half this mixture into a 9" baking pan and tamp it down.
Pour date mixture over this and sprinkle the remaining mixture over the top, tamping down lightly.
Bake in the oven at 350 degrees until it turns light brown, about 30 minutes.
Recipe #68: Corn & Mushroom Soup
8 servings
1 pound sliced mushrooms
8 cups veggie stock
1 cup roasted corn
¼ cup deseeded chopped tomatoes
¼ cup chopped zucchini
¼ cup sliced carrot
1 cup cubed tofu
1 can black or kidney beans, drained and rinsed
¼ cup chopped red or green pepper
2 cloves of garlic, minced
¼ cup chopped cilantro
2 green (or spring) onions, sliced
3 thin slices of fresh ginger, finely diced
Salt to taste
In Dutch Oven simmer some of the stock and mushrooms for about ten minutes.
Drain the corn into the stock and spread kernels onto a cookie sheet. Roast in the oven under the broiler until they just reach a dark brown.
Add corn, tomatoes, zucchini, carrot, tofu, beans, pepper, garlic and the rest of the stock to the mushrooms and continue to simmer for about 15 minutes.
Add cilantro, onions ginger and salt for a further 5 minutes.
Serve with fresh warm crusty bread and a nice hot cup of tea.
1 pound sliced mushrooms
8 cups veggie stock
1 cup roasted corn
¼ cup deseeded chopped tomatoes
¼ cup chopped zucchini
¼ cup sliced carrot
1 cup cubed tofu
1 can black or kidney beans, drained and rinsed
¼ cup chopped red or green pepper
2 cloves of garlic, minced
¼ cup chopped cilantro
2 green (or spring) onions, sliced
3 thin slices of fresh ginger, finely diced
Salt to taste
In Dutch Oven simmer some of the stock and mushrooms for about ten minutes.
Drain the corn into the stock and spread kernels onto a cookie sheet. Roast in the oven under the broiler until they just reach a dark brown.
Add corn, tomatoes, zucchini, carrot, tofu, beans, pepper, garlic and the rest of the stock to the mushrooms and continue to simmer for about 15 minutes.
Add cilantro, onions ginger and salt for a further 5 minutes.
Serve with fresh warm crusty bread and a nice hot cup of tea.
Sunday, January 28, 2018
Recipe #67: Pumpkin Soup
The file said this soup was called "Iroquois Style Pumpkin Soup," but I'm going with the generic "Pumpkin Soup," because I don't know what makes this Indigenous, and I don't want to make colonial assumptions about what may make this recipe "styled." (Source: unknown.) No instructions for cooking the pumpkin.
*
4 cups cooked mashed pumpkin
4 cups milk
4 tablespoon butter
½ onion
4 tablespoon honey
4 tablespoon Maple syrup
½ teaspoon thyme
½ teaspoon salt
¼ teaspoon pepper
In a large sauce pan combine the pumpkin, milk, butter and onions. Bring to the boil, then let simmer.
Stir in the honey, maple syrup, thyme, salt and pepper.
Simmer for 30 minutes, stirring frequently.
*
4 cups cooked mashed pumpkin
4 cups milk
4 tablespoon butter
½ onion
4 tablespoon honey
4 tablespoon Maple syrup
½ teaspoon thyme
½ teaspoon salt
¼ teaspoon pepper
In a large sauce pan combine the pumpkin, milk, butter and onions. Bring to the boil, then let simmer.
Stir in the honey, maple syrup, thyme, salt and pepper.
Simmer for 30 minutes, stirring frequently.
Recipe #66: Chicken Stock
So the math in this one defies me. It says it makes 4 cups, then has 12 cups of water in the ingredients and then it says add 10 cups of water in the directions. Good luck with that.
*
4 cups
2 ½ pound of chicken parts
1 large onion
2 carrots
2 stalks of celery
12 cups of water
1 bunch of parsley
1 bay leaf
Salt and pepper
Roast the chicken, quartered onion, and sliced carrots at 425 degrees for one hour.
Cut up the meat and place in a Dutch oven with the onion and carrots.
Add 10 cups of water.
Add the rest of the ingredients, bring to a boil and simmer uncovered for one hour.
*
4 cups
2 ½ pound of chicken parts
1 large onion
2 carrots
2 stalks of celery
12 cups of water
1 bunch of parsley
1 bay leaf
Salt and pepper
Roast the chicken, quartered onion, and sliced carrots at 425 degrees for one hour.
Cut up the meat and place in a Dutch oven with the onion and carrots.
Add 10 cups of water.
Add the rest of the ingredients, bring to a boil and simmer uncovered for one hour.
Recipe #65: Chicken & Asparagus
Four servings
4 pieces of chicken
1 bunch of asparagus
10 ounce tin of soup — asparagus or cream of chicken
Enough milk to make 20 ounces
1 teaspoon curry powder
1 teaspoon mayonnaise
Butter a casserole, layer the asparagus on the bottom, and put the chicken on top.
Cover with soup mixture and cook in oven at 325 degrees for about 40 minutes, or until the chicken is tender.
Serve with fresh vegetables.
4 pieces of chicken
1 bunch of asparagus
10 ounce tin of soup — asparagus or cream of chicken
Enough milk to make 20 ounces
1 teaspoon curry powder
1 teaspoon mayonnaise
Butter a casserole, layer the asparagus on the bottom, and put the chicken on top.
Cover with soup mixture and cook in oven at 325 degrees for about 40 minutes, or until the chicken is tender.
Serve with fresh vegetables.
Recipe #64: Carrot Soup
Yield: 4 to 6 servings
3 tablespoons butter
2 medium onions, finely chopped
4 carrots, finely chopped
4 cups chicken broth
1/3 cup long grain white rice
Salt and freshly ground black pepper
½ cup heavy cream or non-fat yogurt, optional
2 tablespoons chopped parsley
Melt the butter. Add the onions and carrots and cook them covered, for 10 minutes or until tender.
Add the stock and rice, 3/4 teaspoon salt and ground pepper to taste. Bring the liquid to a boil and simmer for 25 minutes longer or until rice is tender as well. Remove from heat, puree in a food mill, blender or processor.
Return the soup to a saucepan and thin with water if too thick. Bring back to a boil and adjust the seasoning.
Stir in cream and remove from heat or, remove soup from heat and whisk in yogurt. Garnish with parsley.
3 tablespoons butter
2 medium onions, finely chopped
4 carrots, finely chopped
4 cups chicken broth
1/3 cup long grain white rice
Salt and freshly ground black pepper
½ cup heavy cream or non-fat yogurt, optional
2 tablespoons chopped parsley
Melt the butter. Add the onions and carrots and cook them covered, for 10 minutes or until tender.
Add the stock and rice, 3/4 teaspoon salt and ground pepper to taste. Bring the liquid to a boil and simmer for 25 minutes longer or until rice is tender as well. Remove from heat, puree in a food mill, blender or processor.
Return the soup to a saucepan and thin with water if too thick. Bring back to a boil and adjust the seasoning.
Stir in cream and remove from heat or, remove soup from heat and whisk in yogurt. Garnish with parsley.
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