Most Recent Recipes Below

The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.


FAIRY CAKES

Posted On January 2, 2011

Filed under Cakes, Cookies

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This sounds like a wonderful Christmas recipe, one of Grandma Ralfs.  Get out your scale.

3 oz. butter

3 oz. sugar

2 eggs

6 oz. flour

1 tsp. baking powder

3 oz. currants or sultanas

Cream the ingredients together. Drop in tsp. on a well greased baking sheet and bake in a hot oven.

Dust with icing sugar if you like, when serving.

MODIFIED SPONGE CAKE

Posted On December 28, 2010

Filed under Cakes

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(350 F oven) Auntie Margie

makes 2-8 inch round cakes

Dry Ingredients:

1 1/8 cup all purpose flour

2 tsp. baking powder

½ tsp. salt

Sift the dry ingredients (flour, baking powder, and salt) together.

4 eggs separated

1 cup sugar

¼ cup cold water

1 ½ tsp. vanilla

Beat the egg whites until stiff, gradually beat in 1/3 cup of sugar until peaks form. Beat egg yolks until thick. Beat in rest of sugar, water and vanilla. Fold the flour mixture into the egg yolk mixture. Fold in egg whites. Turn batter into 2 ungreased 8 inch round layer cake pans. Bake at 350F for 30 to 35 minutes. Cool 5 to 10 minutes and remove from the pans.

DARK FRUIT CAKE

Posted On December 28, 2010

Filed under Cakes

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from Barbara,                              a specialty at Christmas                  250F for 2 ¼ to 3 hours

In a large bread pan, dredge the following fruit mixture with 1 cup of flour:

1 pound currants

3 pounds light raisins

½ pound chopped dates

2 pounds mixed glaced fruit

1 cup chopped walnuts

2 cups slivered almonds

6 oz red maraschino cherries, drained(save the juice)

6 oz green maraschino cherries (don’t save)

Cream

together the following, using a kitchen mixer (or by hand):

1 pound butter

1 ½ cups white sugar

1 cup brown sugar

Blend into the creamed mixture and beat thoroughly:

1 Tbsp. vanilla

1 Tbsp. almond flavouring

1 Tbsp. lemon flavouring

½ cup sour cream

10 well beaten eggs

½ cup thick strawberry jam

100 mL (or ½ cup) of the cherry juice or apple juice

Sift

together the following:

4 cups flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

4 tsp. cinnamon

2 tsp. allspice

1 tsp. nutmeg

½ tsp. cloves

Add the spiced flour mixture to the creamed mixture. Pour this batter over the fruit mixture (still in the large bread pan) and mix thoroughly. We usually put this into 8 bread pans (lined with brown paper) and cook at 250F for about 2 hours, 15 minutes (until the toothpick test indicates it is done). Dump from the pans in 15 minutes and remove from the paper one-hour later. [When we used to bake 5 cakes in larger glass pans the time was about 3 hours]

This recipe comes from Barbara’s mother, Margaret Johnston.

WHITE CHOCOLATE CHEESECAKE

Posted On December 27, 2010

Filed under Cakes, Cheesecakes

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thanks to Sara Malkin  for this great treat.

I actually love making this all year. In the summer I top it with a fresh berry coulis of whatever berry is seasonal at the time. In the winter, you can opt for a heavier sauce, maybe brandy, or dark chocolate.

4 (1 ounce) squares white chocolate

3 (8 ounce) packages cream cheese

3/4 cup white sugar

1/4 cup all-purpose flour

3 eggs

1 1/2 cups heavy whipping cream

1/2 teaspoon vanilla extract

1.5 cups finely chopped white chocolate

1 cup oreo crumbs

.5 cup butter

Personally, I like an oreo crumb crust, especially with this cheesecake, but if you prefer graham cracker go for it. To make the oreo crust, I usually measure by looking, but its usually about double the amount of crumbs to butter. Melt butter, mix into crumbs (with hands) and spread evenly along the bottom of a 10 inch springform (or just round) tin. I like to play with thickness of the base, sometimes I make a very thin crust, others, much thicker. Play with it. (Yes, Sara says you can play with your food)

Preheat the over to 300 degrees. Place the cream cheese, sugar, and flour in a mixer and beat until fluffy. Beat in the eggs one at a time, making sure you mix well after each egg. Scrape down the sides to make sure all the cheesy goodness is getting mixed. Melt the white chocolate in a double boiler. With white chocolate it’s REALLY important to make sure you don’t get any water in with it, or that you don’t leave it. Both will make the chocolate burn, and white chocolate is SO delicate. After chocolate is nicely melted, mix into the cream cheese mixture. I have also played with the amounts of white chocolate, and it all works, so do what tastes good to you. Keep the mixer on low, and add in the vanilla, and heavy cream until well blended. Pour into the tin.

Most people make cheesecake in a water bath, but this has turned out disasterously for me in the past. Instead, I take a shallow saucepan, fill it with water, and put it on the bottom rack, or even the bottom of the oven. This keeps moisture in the oven so the cheesecake doesn’t crack, without the risk and burden of a water bath. Place the cheesecake in the oven at 300 for 50 to 60 minutes until centre is firm.

Let sit and refrigerate as long as possible before eating. If you manage to do this, let me know how.

CANDY CAKE

Posted On December 27, 2010

Filed under Cakes

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an old favourite, given to us from Jessie Graham when Rosemary was about 6 yrs. old.   Grandma Ralfs called them “Rickety Uncles”.  Dorothy’s friend Josie called these “Petrified Porridge”

½ cup butter

1 cup brown sugar  bring to a boil together

Take off heat and add

2 cup oatmeal

1 tsp vanilla

1 tsp baking soda

½ tsp salt

Spread in a 9×9” pan and bake a 350 deg. For 15-20 min.

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