Red Pepper, Pear and Parsnip Soup

One of Irene N's favourites.

2 tbsp butter
2 tbsp chopped onion
1 clove garlic, pressed
1 sweet red pepper, seeded and chopped
2-3 pears, peeled, cored and chopped
1 lb parsnips, peeled and chopped
6 c chicken or vegetable stock
Salt and pepper to taste

Garnish: sour cream or chopped parsley.

In a large pot, melt butter and sauté onion, garlic, pepper and pears until soft. Stir in parsnips and sauté for 2 to 3 minutes. Add stock and bring to a boil. Reduce heat and simmer until parsnips are tender 20 to 30 minutes. Working in batches, puree the soup in a blender or food processor, then return to pot. Heat through and season with salt and pepper. Serve with a dollop of sour cream or a sprinkling of parsley. Makes 6 servings.

Oatmeal Energy Bars

2/3 c butter, softened
1 c brown sugar
1 egg
1 tsp vanilla
1 ½ c rolled oats
1 c all purpose flour
½ tsp baking powder
½ tsp baking soda
¼ c tsp salt
½ c chopped dried apricots
½ c slivered almonds
½ c dried cranberries
½ c sweetened shredded coconut

Grease or line 9x13 cake pan with parchment. In large bowl beat butter with brown sugar until fluffy. Beat in egg and vanilla. In a separate bowl whisk together flour, rolled oats, baking powder, baking soda and salt. Stir in apricots, cranberries, almonds, coconut. Fold into butter mixture. Spread in pan. Bake at 350 degrees for 30 minutes. Let cool on rack for 10 minutes. Cut into bars.

Joan Forstrom’s Cookies by Fax

I think this one got its name because it was originally passed around by fax.

1 c butter
1 ¾ c packed brown sugar
2 eggs
1 tsp vanilla
2 ½ c large oats
¾ c white flour
¾ c whole wheat flour
1 tsp baking powder
1 tsp baking soda
Cream together butter, brown sugar and eggs, vanilla. Gradually mix in dry ingredients.

Then add:
2 c shredded coconut
1 c slivered almonds
1 c chopped pecans
1 c chocolate chips
¾ c chopped dates

Sounds like a lot to add and I end up mixing by hand as my Mixmaster rebels. Any ingredients such as cranberries or raisins can be substituted.

Bake at 375 degrees for 10-12 minutes, depending on size.

Shan’s Muffins (adapted from Doris Arnold’s recipe)

Dry ingredients
4 c all-purpose flour
4 c cooking bran
1 ½ c white sugar
4 tsp baking soda
2 tsp salt
Fluff all dry ingredients together in a large bowl.

1. Combine 2 mashed bananas and 1 whole navel orange (no seeds). Shan processes in food processor or blender to make into “mush.”

2. Combine ½ to ¾ of each or any of: cranberries, dates, coconut, walnuts or other nuts. Other options: molasses, applesauce, chopped apple, carrots. Stir all of these into the dry ingredients.

3. In an 8 c. Measuring cup or bowl mix together:
4 beaten eggs
4 c buttermilk or milk
1 ½ c canola oil

Gradually stir into dry ingredients the liquids (eggs, etc) with banana/orange added into it. Don’t use beaters, just a gentle spoon action.
Bake at 350 for about 30 minutes (the more dense, the more time)

Makes 4 doz muffins. Grease cups or spray or use muffin papers or upgrade to silicone muffin cups.
You can bake them all at once or refrigerate the batter for a couple of weeks.

Matrimonial Cake

Filling:
1 lb dates chopped
1 c water
Lemon juice and zest (optional)
Cook on medium heat until soft and water is absorbed. Remove from heat.

Crumble Mix:
1 ½ c flour
1 ½ c rolled oats
1 ½ c brown sugar
1 c butter.
Work butter into dry ingredients until crumbly.

Pat ½ of crumble into an 9 x 9 pan. Spread filling and top with other ½ of crumble.
Bake at 350 for 20-25 minutes.

Marshmallow Salad

This was popular when we were kids.

1 can mandarin orange sections, drained
1 can pineapple tidbits or fruit cocktail, drained
Mix 1½ c miniature marshmallows and 10 oz. sour cream.

Fold fruit into this gently. Put in a bowl and refrigerate for a day or less if necessary.

Auntie Jarda’s “Tjock Pankaka” (thick pancake)

½ c flour
2 tsp sugar
Pinch of salt
1/8 tsp nutmeg (optional)
2 eggs beaten
½ c milk
4 tbsp melted butter.

In a bowl, mix flour, sugar, salt, eggs and milk together until just blended, slightly lumpy. Melt butter in skillet or 6 x 9 inch pan. Pour batter into hot buttered pan. Bake at 350 for 20-30 minutes until golden.

Does anyone remember eating this? Do you have information about Auntie Jarda?