Turnip Puff

 

This is a classic holiday recipe for us.

6 c cubed yellow turnips (rutabaga)

2 tbsp butter

2 eggs, beaten

 3 tbsp flour

1 tbsp brown sugar

1 tsp baking powder

Salt and pepper to taste

Pinch nutmeg

½ c fine bread crumbs

 2 tbsp butter, melted

Cook turnips until tender. Drain and mash. Add butter and eggs. Beat well. (This much can be done the day ahead.) Combine flour, sugar, baking powder, salt, pepper and nutmeg. Stir into turnips, butter a casserole and put in turnip mixture. Combine crumbs and butter. Sprinkle on top. Bake at 375° for 25 minutes, or until light brown on top. Serves 6.

Helena's Gravlax

 John and I visited Swedish cousin Helena Rudberg and her husband Bengt Nordin in October 2022.  She made this Gravlax recipe for us and it was delicious. She uses honey in this recipe.

Honey-marinated salmon

 8 servings

You need:

 1.5 kg of salmon from the middle piece (skin on)

1 dl salt (0,4 cups)  decilitre (1/10 of a litre)

3 tablespoons sugar

2 tablespoons  honey

1 lemon (grated peel only—no white part)

1 lime (grated peel only)- you can be without, if so use 2 lemons

10 white peppercorns, freshly crushed

 Method:

·       Pull out all the small bones with eg. a tweezer

·       Cut the salmon in 2 equally sized pieces

·       Mix together salt, sugar, honey, lemon and lime zest and pepper. Rub the mixture into the salmon.

·       Place the salmon pieces together with the meat sides facing each other (thin against thick)

·       Wrap them tight in plastic foil and put them in a plastic bag. Seal the bag well. (if you wrap it tight in plastic wrap you don’t need to put something heavy on top, but otherwise put something heavy on top)

·       Leave the salmon in the fridge for about two days. Turn it a few times (morning and evening)  in the meantime.

·       Test if salted enough- otherwise let go one more day

·       Pour off the liquid that has formed around the salmon and cut the salmon into thin slices

Often it is recommended to freeze the salmon for 3-4 days, then thaw  before marinating. I seldom do that, instead I freeze afterwards. Most of the time however, I use the farmed salmon without freezing.

 Some alternatives (for parts or the whole)

T       To the above, add approx. 60-70 g peeled grated fresh ginger

2.    To the above- remove lemon and lime and add instead 1 bouquet of dill ( bits and pieces) and 0,75 dl grated ginger

3.    To the above- remove lemon and lime and add instead 1 bouquet of dill ( bits and pieces)  and 2 tbs juniper, crushed (and you can add a shot of gin!)

4.    Add 2 grated raw red beet-roots (gives nice color)

5.    Add fresh rosemary to the base recipe

Gravlax sauce with honey, dill and black pepper

 Good with the traditional gravad lax but also delicious with raw, sliced, fresh salmon and with the Christmas ham.

 Note : 1 cup (US) = 2,25 dl

 6 portions

2 tbsp Swedish mustard

2 tbsp French light mustard (Dijon)

2 tbsp honey, liquid

1.5 tbsp white wine vinegar

1 tbsp black pepper, freshly ground (correct amount)

2 dl oil neutral (not eg olive)  -1 cup

1 dl dill, finely chopped            -0,5 cups

Salt

 Method:

Mix together mustard, vinegar, honey and pepper in a bowl, add the oil in a thin stream while whisking. Fold in the dill and finally mix with a stick blender so that you get the maximum flavor of dill in the sauce, season with salt. If you want a slightly thinner sauce, dilute with a few drops of water.

 

 

 

Mor MaBi's Glogg for Adventsfika and for Christmas

This recipe came to me from Swedish cousin Helena Rudberg. Her mother, called MaBi, was Grandpa William Forstrom's sister. I am making Glogg for the family Christmas dinner in Thunder Bay 2022.

The photos are taken in September 2022 when John and I visited Helena and her husband Bengt Nordin in Ferragudo,  Portugal. This is their winter home. A beautiful place! Helena taught me to cook some traditional Swedish food such as Potatiskorv. I remember Grandma Forstrom making this which is Mashed Potatoes around Sausage and then boiled in water. In this photo of me  below, however, I am cooking Spanish peppers called Padrons.

Christmas Cut-Out Sugar Cookies

Making these sugar cookies was a tradition with my children, Allison and Bev, and me. It is great now to be making these cookies in Ottawa with my grandchildren Grayson, Zoe, Foster and Eli.  The key to success is to have lots of icing and sprinkles of many colours. Chocolate chips and google eyes (for the snowman) are popular too. Fortunately for me, a trip to Bulk Barn provides all of the icing and sprinkle options required. The cookies themselves are easy to make ahead of the decorating party (see below).

Ingredients 

2 1/4 cups all purpose flour, plus more as needed for rolling and work surface

1/2 tsp baking powder

1/4 tsp salt

3/4 cup unsalted butter, softened to room temperature

3/4 cup granulated sugar

1 large egg, room temperature

2 tsp pure vanilla extract

1/4 or 1/2 teaspoon almond extract (optional but  delicious)

Royal icing  is available at Bulk Barn as a powder that you can add water to, mixed in the mixer. You can then colour the white icing with gel food colouring or you can buy coloured icing in a squeeze bottle (my choice). I left the royal icing white to be used as a base colour for the figures. 

Instructions:

1. Whisk the flour, baking powder, and  salt together in a medium bowl. Set aside.

2. In a large bowl,  beat (with mixer using paddle attachment) the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

3. Add the dry ingredients to the wet ingredients and mix on  low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more tbsp of flour.

4. Divide the dough in two equal parts. Place each portion onto a piece of lightly floured parchment paper or lightly floured silicon baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4 in thickness. Use more flour if the dough seems too sticky. The rolled out  dough can be any shape as long as it is evenly 1/4 inch thick. 

5. Lightly dust one of the rolled out doughs with flour. Place a piece of parchment on top (this prevents sticking). Place the 2nd rolled out dough on top. Cover with a plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days. (I chilled for a day and needed to give the dough time to warm out before rolling)

6. Once chilled, preheat oven to 350 degrees. Line 2-3 baking sheets with parchment paper or silicone baking mats. Carefully remove the dough piece from the refrigerator. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough.

7. Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. Rotate the baking pans half way through if the cookies are not browning evenly. Allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely before decorating.

8. Decorate the cooled cookies with royal icing. Purchase tinted (Bulk barn) or tint white with gel food colouring. Add the sprinkles liberally. Wait for the icing to set (which takes a while). Setting is speeded up in the refrigerator. 

Zoe Zapior, age 8

Foster Cosgrove, age 11

Grayson Zapior, age 10 (11 in 2 weeks)

                                  Eli Cosgrove, age 9

Mushroom Tarts

 This recipe is from Chef Rachel Bayes and  published in the Walleye Dec. 2021

Makes about 24 tarts

Mary Lou made these over Christmas.  She used them as a first course in a dinner with her neighbour. 

Make ahead: This recipe freezes well--just assemble, bake, and reheat at 350 F for about five minutes. Or you can assemble the tarts in muffin pans and refrigerate,  ready to pop in the oven as your guests arrive.

Ingredients and Method combined:

2 large onions, chopped

1 tbsp olive oil

1 tbsp butter

Add onions to the oil/butter and cook on medium-low for a looooong time, stirring often, until they are deep golden brown. You want them to cook slow and low to caramelize and deepen the flavours.

1/4 tsp salt

1 tsp brown sugar

8 oz mushrooms, finely chopped.

Stir the salt, sugar, and mushrooms into the onions. Cook until the mushrooms are softened  and have released their liquid (maybe 10 minutes).

2 garlic cloves, minced

1/2 tsp dried thyme

1 tbsp dried parsley

(you can sub in rosemary or Italian seasoning if you'd rather. Mary Lou used Donato's Italian seasoning)

Stir in the garlic and the herbs. Cook a couple of minutes more. Turn off the heat.

2 tsp lemon juice

Stir into oniony mixture

1 sheet puff pastry, thawed

Unfold the pastry on a floured surface and role out to a 18" by 9 " rectangle. Cut into 18, 3" rounds (or squares). The size depends on the size  of the muffin cups you plan to use, as the pastry needs to fit into the muffin pans (bottom and sides). You can use mini pans or regular pans. Press scraps into a ball, roll out again, and cut six or so more. Press the cut-outs into the muffin tin cups.  Use a tooth pick to poke holes in the centres of the puff pastry cups to make sure they don't puff too much while baking.

1 egg

1 tbsp water

Beat egg and water together. Brush on pastry cups. Spoon2 tbsp mushroom mix into pastry cups (or less if  using minis).

1 cup finely shredded cheese (such as Gruyere, fontina, Asiago, Emmental, taleggio

Top tarts with 1/2-1 tbsp cheese and bake until they are golden brown, 18-20 minutes for the large ones and less for the minis. Remove from pans and garnish with chopped fresh thyme or parsley.

Weston Kelley Warenzek 2021

at Gammondale, Thunder Bay

  Zoe and Grayson Kelley Zapior         2021 at Clearwater Bay, Kenora

Foster Cosgrove and Zoe Zapior 2020 at Brewers Park, Ottawa

Eli Cosgrove, Grayson Zapior, Foster Cosgrove,Zoe Zapior 2020 at the Rideau River, Ottawa

Joanie's Port Tenderloin (2) in Puff Pastry

 This is a long time favourite of the Dukes. Passed along to Mary Lou by Joanie. 

Ingredients

397 pkg. Puff Pastry (frozen)-I  use President's Choice (thaw 2 hours)

8 slices prosciutto

2 tbsp Dijon mustard

2 pork tenderloin

pinch rosemary, salt, pepper, garlic powder

1 egg, 1 tbsp water

Heat over to 350 degrees, ungreased baking pan

Method.

Roll out pastry into 2 inch square (PC comes in 12 inch squares already)

Lay 3 prosciutto overlapping slightly 

Place tenderloin on pastry, tucking in small end

Spread meat with Dijon mustard

Sprinkle w/seasoning

Wisk egg and water--brush on edges of pastry

Fold pastry over pork--make slots for steam (You can use a fork)

Bruch entire pastry with remaining egg mixture

                                         Clearwater Bay July 2020

Harvest Pizza with Lemony Swiss Chard, Burst Cherry Tomates and 2 cheeses

 This pizza uses wonderful fresh harvest ingredients and adds Manchego cheese (Spanish sheep cheese). These are unexpected flavour combinations that work out amazing!  

This recipe makes one large or 2 small pizzas. You can easily double this.

Making it is a bit of a labour of love--took me about 2 hours to prepare everything from scratch. Note much of this can be made ahead (1-2 days) and assembled on the day of eating.

1. Make Pizza dough using your favourite recipe. See Perfect Pizza Dough by Mary Lou.

2. Make Burst Cherry Tomatoes:

3 tbsp extra virgin olive oil

cherry tomatoes (about 12)

kosher salt

2 garlic cloves, sliced

Oregano (1/2- 1 tsp)

Heat oil in a large skillet over medium heat. Add tomatoes, season with salt and pepper. Cook, stirring occasionally with a wooden spoon, until skins start to blister and split, about 2 minutes. Add garlic and toss to coat. Cook, lightly pressing on tomatoes with spoon to release juices without smashing completely, until garlic is softened about 2 minutes. Mix oregano into sauce; taste and season with more salt and pepper if needed.

3. Make Lemony Swiss Chard (can be made ahead and refrigerated)

1/2 bunch swiss chard

        2 tbsp olive oil

        kosher salt and freshly group pepper

        1/4 tsp crushed red pepper flakes

        1 garlic clove

        1 lemon (need rind only)

        1/2 oz parmesan cheese, finally grated (about 1/4 cup)

Cut swiss chard leaves away from ribs and stems, and then cut crosswise into 3 in wide strips. Discard woody parts. Finely chop ribs and stems.

Heat oil in a large skillet over medium-high heat. Add ribs and stems and cook with salt and pepper. Cook, stirring occasionally until they release some liquid, look slightly  shriveled and are a shade or two darker, about 5 minutes. Add leaves and red pepper flakes and toss to coat. Season with more salt and pepper and reduce heat to medium. Cook, tossing occasionally, until leaves are bright green, wilted and tender about 4 minutes. Transfer chard mixture to a bowl and cool slightly.

Finely grate garlic into bowl with chard, then finely grate in zest from lemon; mix well. Add Parmesan and mix again to combine. Taste and add salt, pepper and red pepper flakes as needed. 

4. Make Tomato Passata (can be made ahead and refrigerated)

        1 (28 oz) can whole peeled tomatoes

        1/3 cup extra virgin olive oil

        2 tsp kosher salt

Puree tomatoes in a blender or with immersion blender until smooth. Extra passata can be frozen for up to 6 months. 

5.  Assemble toppings onto pizza shell. 

        Add pepperoni or Salami if desired. 

        Add Mozzarella and Manchego cheese. 

Below are some photos of our last trip to Clearwater Bay in July 2021.

        

                                       Collage inspired by Beverley Kelley

Grayson Zapior age 9

Grayson 9 and Zoe Zapior, age 7; Weston Kelley Warenzek 16 month

                     Mary Lou and John in our Tie-dye shirts (family project)

 

         

Friday night's Perfect Pizza Dough and the secret of the double bake revealed!

 Makes enough dough for 1 large or 2 small pizzas

3/4 cup warm water

1 tbsp sugar

1 pkg instant yeast

2 tbsp extra virgin olive oil

1 3/4 cup all purpose flour

1 tsp salt

1. Combine warm water and sugar, stirring to dissolve. Sprinkle yeast on top. Let stand until foamy, about 5 min.

2. Stir yeast mixture. Drizzle in oil and stir to combine.

3. Place 1 3/4 cups flour and salt in a food processor fitted with a dough blade; process to combine.

4.  Add yeast mixture and process just until dough comes together and forms a ball, about 1 minute. Dough will be soft.

5. If dough is too sticky, add additional flour, 1 tbsp at a time, and process until dough comes together and forms a ball.

6. Using greased hands shape dough into a ball. Dough may be prepared to this point  and frozen in an airtight container. 

7. If frozen, thaw dough in the refrigerator before proceeding. Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap (or a tea towel). 

8. Let stand for 5 minutes if fresh and 15 minutes if thawed from frozen before rolling out. I roll out with a rolling pin. 

This makes a thin, crisp crust.

John and I have an Italian deli across the street that makes take out pizza with a great crust. I learned from them the secret of the double bake. They bake the crust (brushed with oil) for 5 minutes BEFORE adding the toppings. Then add toppings and bake at 400 until cheese is melted and toppings heated through. Crust should be nice and crisp.

                               Weston Kelley Warenzek at age 18 months. 

Pesto - time to harvest the basil!

• 2 cups fresh basil leaves, packed
• 1/4 cup grated Parmesan cheese
• 1/2 cup Olive oil
• 3 tablespoons pine nuts or walnuts
• 3 garlic cloves, finely minced

 Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.

Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.

Lemony dip for fish or fries

 2 tbsp mayonnaise

6 tbsp sour cream

lemon juice (1/2 lemon)

minced garlic to taste (about a clove)

1 tsp lemon zest

Add ingredients together and mix.  Season with salt and pepper. 

Hot Hamburger Dip

 2 lbs ground beef

1 large onion chopped

2 lb processed cheese (eg. velveeta)

1 can mushroom soup

1/2 green pepper, chopped

1/2 red pepper, chopped

2 tsp chili powder

1/2 tsp garlic salt

Brown ground beef and onion. Add remaining ingredients. Simmer 20-30 minutes. Serve with tortilla chips. 

Bev and Weston enjoying the summer 2020, despite covid.

Susan Nickerson's Waffles

 I lived with Susan, Mary and Steve in Victoria in 2002 while I was doing my PhD at University of Victoria.  A highlight was when Susan would make these waffles. I think the secret of their exceptional lightness is that she whipped the egg whites separately and folded them into the batter last. Try it! 

Ingredients

1 3/4 cups of flour

2 tsp baking powder

1 tbsp sugar

1/2 tsp salt

3  eggs separated, whip the egg whites

1 1/2 cups milk (Susan uses butter milk and adds a bit extra)

1/3 cup canola oil 

Method

Sift the dry ingredients together. Add milk, egg yolks and oil.  Whip the egg whites and fold them in last. 

Use lots of maple syrup, fresh strawberries or blueberries. Whipping cream is also an option! 

Nellie Mitchell's Shortbread

This is the shortbread we had as kids, as made by Nellie Mitchell. She used a round cookie cutter with a fluted edge.

1 lb. butter
1 c. fruit sugar (scant)
4 c. flour
1 tsp vanilla

Mix and knead very well.
Roll and cut.
Bake at 375° for 5 minutes; then turn down to 300° until lightly browned. 

Here’s a later recipe, from Helen Douglas.

 3 ½ c. flour
1 lb. butter
1 c. rice flour
1 c. fruit sugar.

 Knead well. Roll out. Bake at 325°, for 15 to 17 minutes, or until golden.

Mary Lou's Covid Christmas Tortiere (2020)

 In my move to Ottawa, I sorted out my old recipes. I came upon this one for Pork Pie from my mother Irene Nickerson. I am having it as my Covid Christmas pie.

2 lb lean ground pork

1 lb lean ground veal

1 large onion chopped fine

2 cups hot water

2 tsp salt

1/2 tsp ground black pepper

2 tbsp salad herbs

Combine in a large pot and heat to boiling

Simmer 20 minutes

Add bread crumbs gradually until the mixture is firm. Simmer 10 minutes more.

Bake 400 for 10 minutes, and then 350 for 30 minutes more.

Enjoy. 

Pine Street Pizza Dough

 This recipe first came from the home economics teacher (remember them???) at Pine Street School in about 1990. I made it regularly while Allison and Beverley were growing up. Allison now makes it every Friday night for pizza night at the Kelley-Zapior family.  Try it.

1 package active dry (instant) yeast (2 1/4 tsp.)

1 cup warm water.

1 tsp sugar

Combine these.  Cover bowl and let rise for 1/2 hour in a warm place. Longer is fine.

Add: 

1 tsp salt

2 tbsp vegetable oil

2 1/2 cup white flour

Combine and sit in a warm place for 1/2 hour (more is fine)

Flour the counter or board and role out  the dough with a rolling pin.

(You could substitute some whole wheat flour for some of the white)

This Pizza was a stable in our household during the era of Club Fed Up! 

Beth's Aunt Nellie's Sheet Cake (now with beer!)

Beth’s Aunt Nellie’s Chocolate Sheet Cake

This is one of our favourite cakes and so quick and easy. I have tinkered with Aunt Nellie’s recipe a bit over the years.

Preheat oven to 350 degrees 

Heat gently and simmer for 2 minutes in a large pan on the stove:

• About 6 tablespoons or 3/8 of a cup of cocoa
• 1 cup of butter
• 1 cup of Guinness (could also use coffee; Aunt Nellie used water ☹)

Remove from heat.

Combine, then add to the above:

• 2 c. flour
• 1 tsp baking soda
• ½ tsp salt
• 1 2/3 c. white sugar 

Add to batter:

• 250 ml sour cream (some use buttermilk, but not me or Aunt Nellie)
• 2 eggs
• 1 tsp vanilla

Put parchment paper on a large sheet pan 12” x17” (Can use a 10 x 15 inch pan, but I like it really thin)

Spread batter in pan. Bake for about 20 minutes at 350 degrees.

Ice while warm.

 Icing

Heat gently and simmer for 1 minutes in a pan:

• About 4 tablespoons or ¼ c of milk (might need more, but start with this much)
• ½ c. butter
• About 6 tablespoons or 3/8 of a cup of cocoa

Remove from heat and add:

• 4 c. icing sugar
• 1 tsp, vanilla.

 Spread warm icing on warm cake.

Smoky Skillet Dinner

I took this recipe from the Food and Drink magazine (LCBO) in summer 2020. We tried it when we first arrived in Ottawa. The spice mix is the key. It is easy to make and very tasty without being a overly hot spice rub.  We used the left over spice mix in hamburger patties the next week and it was also great. I plan to keep this spice mix on hand.

Serves 4.

Spice mix

1 tbsp sweet paprika

2 tsp smoked paprika

2 tsp ground allspice

1/2 tsp ground cinnamon

1/2 tsp ground cumin

salt

Remainder:

8 bone in, skin on chicken thighs

2 lbs mini Yukon gold potatoes

2 tbsp olive oil

Freshly ground pepper

1 cup plain yogurt

1 clove garlic, finely grated

1 cup cilantro leaves and stems

Method:

Set up your gas grill for indirect heat by turning one side to high. Close the lid and bring to 425 F.

Combine the spices with 2 tsp salt. Sprinkle evenly all over the chicken thighs and place over indirect heat, skin side up. Close the grill and cook for 25 minutes.

Meanwhile, slice the potatoes 1/4 in thick. Arrange in an even layer in a 12-in cast iron skillet or other heavy bottom ovenproof skillet. Drizzle with oil and season with 1/2 tsp salt and black pepper to taste.

At the 25 minute mark, place the skillet over direct heat and top with the chicken thighs. Close lid and cook 25 minutes longer or until the potatoes are crisped on the bottom and the chicken juices run clear.

Meanwhile, combine yogurt and garlic; season with salt to taste and spread out onto plates. Transfer chicken thighs and potatoes to plates.Top with cilantro and serve.

Jello Playdough

This is a recipe for playdough made from Jello that I got way back in the 80's and used with Allison and Beverley. I revived it with the grandchildren Grayson and Zoe and Weston.

It smells, looks and feels great. It is edible. And it lasts a long time in a zip lock bag.

1 cup flour
1/2 cup salt
2 tbsp. cream of tartar
2 tbsp. vegetable oil
1 cup water
1 small package of Jello powder (any colour/flavor of your choice)

Combine above ingredients in a  saucepan and cook over medium heat until it thickens. It pulls away from the sides of the pot and becomes dull.

Careful, it burns easily.

Store in a ziplock bag once cool.

Jane’s Rhubarb Custard Meringue Dessert

9 x 13 pan (I tried an 11 x 15 pan and liked it better, a bit thinner)

CRUST:
2 C flour
2 sticks butter (1/2 lb.), melted
2 T sugar

FILLING:
5 C cut rhubarb
2 C sugar
1/4 c flour
1 C cream
6 egg yolks, beaten

MERINGUE:
6 egg whites
¾ cup sugar

1. Mix crust ingredients
2. Press in pan and bake 10-15 minutes at 350 degrees.
3. Chop rhubarb to total about 5 Cups

4. Separate eggs.
5. Combine cream, sugar, egg yolks, and flour.
6. Fold in rhubarb.
7. Pour filling on top of baked crust. 
8. Bake 40 minutes in 350 degree oven.
9. Make meringue with egg whites and sugar; put on filling and bake until brown. 10-15 minutes. Cool completely before serving.
Enjoy!

Irene Nickerson's Light Fruit Cake (Christmas Cake)

3 cups golden raisins
2 cups slivered blanched almonds
1 cup candied cherries (red or green)
8 oz (4 rings) candied pineapple slices, cut up
1/4 cup all purpose flour
Combine fruit above and toss with the flour so fruit pieces do not stick together

1 cup butter  (not margarine)
1 cup granulated sugar
3 eggs
1 tsp vanilla
1/4 tsp almond flavouring
2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk

orange liqueur (Cointreau or Triple Sec) or orange juice for later after baked.

Prepare cake pan 8x8x3 or 9 in tube pan or 2 9x5 loaf pans (my choice is the loaf)
Grease and line with 2 layers brown paper (greasing with Crisco was the traditional choice) Irene's old recipe says to use "2 brown Safeway grocery bags".

Method
Cream butter and sugar until light and fluffy.
Beat in eggs one at a time.
Beat in flavourings (almond and vanilla)
Combine remaining flour (21/4 cups) and baking powder and salt.
Blend in alternately with milk.
Add floured fruit and mix thoroughly (recipe says use wooden spoon and also do by hand)

Bake at 275 degrees for 2-21/2 hours.  Bake in a pan of water. 

Brush with liqueur. Poke holes with tooth picks.  Do this four or five times.  Wrap in wax paper  and foil.

Put away.

The bottom photo is the wedding picture of my parents John and Irene Nickerson in 1949. The top photo of them about 35 years later.