Preheat oven to 325ºF.
Line 2 layer cake round pans with parchment paper.
Part 1:
½ cup white sugar
½ cup butter (margarine)
3 egg yolks (well-beaten)
4 tablespoons milk
1 cup flour
1 teaspoon baking powder
Spread in 2 layer cake pans.
Part 2:
4 egg whites – beaten stiff
Add 1 cup sugar – beat well
Spread over batter & sprinkle with nuts (chopped walnuts – approx ½ cup)
Bake 20 minutes at 325ºF. Cool, then remove from pans after 5 minutes.
While cake is cooling cook the following until thick:
1 egg yolk
2 tablespoons white sugar
½ cup milk
1 tablespoon cornstarch
With meringue side up, cover one layer with the filling. Cover with second layer, cake side down.
Serve topped with whipped cream and strawberries.
Sunday, October 31, 2010
Tuesday, October 26, 2010
Doris Percy’s Filling for Raisin Pie
This is in Grandma Forstrom's recipe book.
Mix together in a saucepan:
• Juice and grated rind of 1 lemon
• Juice and grated rind of 1 orange
• 1 c brown sugar
• 2 c seedless raisins
• 1¼ c water
• 3 tbsp corn starch
Bring to a gentle boil over medium-high heat. Let boil until thick, stirring constantly, 2 to 3 minutes. Remove from heat and let cool slightly.
Add scant cup walnuts.
My suggestion (no baking instructions in Grandma’s book): Bake in a 2-crust pie at 400 until crust is golden and filling is bubbly , about 25 minutes.
Mix together in a saucepan:
• Juice and grated rind of 1 lemon
• Juice and grated rind of 1 orange
• 1 c brown sugar
• 2 c seedless raisins
• 1¼ c water
• 3 tbsp corn starch
Bring to a gentle boil over medium-high heat. Let boil until thick, stirring constantly, 2 to 3 minutes. Remove from heat and let cool slightly.
Add scant cup walnuts.
My suggestion (no baking instructions in Grandma’s book): Bake in a 2-crust pie at 400 until crust is golden and filling is bubbly , about 25 minutes.
Tuesday, October 19, 2010
Wild Rice Pudding
Joanie D. made this recently.
4 c cooked wild rice
2/3 c raisins
2/3 c sugar
2 c milk
2 tbsp cinnamon
1/2 tsp cloves
1 tbsp vanilla
Combine all ingredients and spoon into casserole. Bake at 350 about 35 minutes. Serves 6.
4 c cooked wild rice
2/3 c raisins
2/3 c sugar
2 c milk
2 tbsp cinnamon
1/2 tsp cloves
1 tbsp vanilla
Combine all ingredients and spoon into casserole. Bake at 350 about 35 minutes. Serves 6.
Sunday, October 17, 2010
Turnips with Apples
Jen made this for Thanksgiving in Vancouver. Yum.
1 large turnip, peeled and diced
1 tbsp butter
2 apples
¼ c brown sugar
Pinch of cinnamon
Topping
1/3 c flour
1/3 c brown sugar
2 tbsp butter
Bring a large pot of water to a boil and cook turnip until tender. Drain and mash turnip with butter. Peel and slice apples. Toss with brown sugar and cinnamon. In a greased casserole, arrange turnips and apples in alternate layers, beginning and ending with turnips. Mix topping ingredients until crumbly. Pat on top of turnips and bake at 350° for 1 hour. Serves 6.
1 large turnip, peeled and diced
1 tbsp butter
2 apples
¼ c brown sugar
Pinch of cinnamon
Topping
1/3 c flour
1/3 c brown sugar
2 tbsp butter
Bring a large pot of water to a boil and cook turnip until tender. Drain and mash turnip with butter. Peel and slice apples. Toss with brown sugar and cinnamon. In a greased casserole, arrange turnips and apples in alternate layers, beginning and ending with turnips. Mix topping ingredients until crumbly. Pat on top of turnips and bake at 350° for 1 hour. Serves 6.
Thursday, October 14, 2010
Emeril's Banana Cream Pie
Susan tried this at Emeril's restaurants in New Orleans and Florida and then she made it for dinner club in Victoria. She says it is heavenly and worth the effort.
For custard filling:
• 5 large egg yolks
• 1/4 cup cornstarch
• 3 to 3 1/2 cups heavy cream
• 2 cups sugar
• 1 vanilla bean, split and scraped
For pie crust:
• 3 cups graham cracker crumbs
• 1/2 cup sugar
• 1/2 ripe banana, mashed
• 1/4 pound (1 stick) unsalted butter, melted
3 pounds bananas, cut crosswise into 1/2 inch slices
For drizzled toppings:
• 3/4 cup caramel sauce, recipe follows
• 1 cup chocolate sauce, recipe follows
For whipped cream topping:
• 2 cups heavy cream whipped to stiff peaks
• 1/2 teaspoon pure vanilla extract
• 2 teaspoons granulated sugar
Garnishes:
• Shaved chocolate
• Powdered sugar
Preheat oven to 350 degrees.
To prepare custard filling, in a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, the sugar, and the vanilla bean in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: this mixture must break and look curdled otherwise it will not set up properly and it will be runny. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.
To prepare pie crust, in a mixing bowl, combine the graham cracker crumbs, sugar and mashed banana. Mix thoroughly. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Bake until browned, about 25 minutes. Remove the pan from the oven and cool, for about 10 minutes.
To assemble, spread about 1/2 cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together, over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 cup of the custard and the banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown. Cover with plastic wrap and chill for at least 4 hours. Cut the pie into wedges and serve with a drizzle of caramel and chocolate sauce. Top with the whipped cream and shaved chocolate. Sprinkle with powdered sugar.
Caramel Drizzle Sauce
1 cup granulated sugar
1/4 cup water
1 cup heavy cream
In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.
The sauce can be refrigerated until ready to use. Allow it to reach room temperature before drizzling it over the pie.
Yield: 3/4 cup
Chocolate Sauce
3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Combine the half-and-half and butter in a small, heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paperlike skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.
Remove from the heat and let cool.
The sauce can be kept refrigerated for several days, but must be returned to room temperature before serving.
Yield: about 1 1/2 cups
For custard filling:
• 5 large egg yolks
• 1/4 cup cornstarch
• 3 to 3 1/2 cups heavy cream
• 2 cups sugar
• 1 vanilla bean, split and scraped
For pie crust:
• 3 cups graham cracker crumbs
• 1/2 cup sugar
• 1/2 ripe banana, mashed
• 1/4 pound (1 stick) unsalted butter, melted
3 pounds bananas, cut crosswise into 1/2 inch slices
For drizzled toppings:
• 3/4 cup caramel sauce, recipe follows
• 1 cup chocolate sauce, recipe follows
For whipped cream topping:
• 2 cups heavy cream whipped to stiff peaks
• 1/2 teaspoon pure vanilla extract
• 2 teaspoons granulated sugar
Garnishes:
• Shaved chocolate
• Powdered sugar
Preheat oven to 350 degrees.
To prepare custard filling, in a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, the sugar, and the vanilla bean in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: this mixture must break and look curdled otherwise it will not set up properly and it will be runny. Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.
To prepare pie crust, in a mixing bowl, combine the graham cracker crumbs, sugar and mashed banana. Mix thoroughly. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Bake until browned, about 25 minutes. Remove the pan from the oven and cool, for about 10 minutes.
To assemble, spread about 1/2 cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together, over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 cup of the custard and the banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown. Cover with plastic wrap and chill for at least 4 hours. Cut the pie into wedges and serve with a drizzle of caramel and chocolate sauce. Top with the whipped cream and shaved chocolate. Sprinkle with powdered sugar.
Caramel Drizzle Sauce
1 cup granulated sugar
1/4 cup water
1 cup heavy cream
In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.
The sauce can be refrigerated until ready to use. Allow it to reach room temperature before drizzling it over the pie.
Yield: 3/4 cup
Chocolate Sauce
3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Combine the half-and-half and butter in a small, heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paperlike skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.
Remove from the heat and let cool.
The sauce can be kept refrigerated for several days, but must be returned to room temperature before serving.
Yield: about 1 1/2 cups
Turnip Puff
We have this every Christmas and Thanksgiving.
6 c cubed 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.
6 c cubed 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.
Tuesday, October 12, 2010
The Best Tourtieres Ever
Irene N. makes these for Christmas Eve dinner
3 lb lean ground pork
3 tbsp onion powder
2 tsp garlic powder
3 tsp salt
1 ½ tsp dry mustard
1 tsp thyme
¾ tsp sage
3/8 tsp cloves
1 ½ cups water
2 cups bread crumbs
1 cup grated carrot
You may have to add either ½ cup more bread crumbs or a little less water.
Cook meat with 1 to 1 ½ cups of water over medium heat until no longer pink.
(about 20 minutes. Stir occasionaly)
Add rest of ingredients and cool the mixture.
N.B. Butter pie plate as it will help brown the crust.
Egg wash interior of pie shell – then add meat mix. Egg wash pastry topping of pie.
WASH – Shake or whip 1 egg in a cup plus an equal amount of milk – whip or shake well.
Bake @ 400 for 30 minutes
(Maybe the baking will take 35 minutes)
3 lb lean ground pork
3 tbsp onion powder
2 tsp garlic powder
3 tsp salt
1 ½ tsp dry mustard
1 tsp thyme
¾ tsp sage
3/8 tsp cloves
1 ½ cups water
2 cups bread crumbs
1 cup grated carrot
You may have to add either ½ cup more bread crumbs or a little less water.
Cook meat with 1 to 1 ½ cups of water over medium heat until no longer pink.
(about 20 minutes. Stir occasionaly)
Add rest of ingredients and cool the mixture.
N.B. Butter pie plate as it will help brown the crust.
Egg wash interior of pie shell – then add meat mix. Egg wash pastry topping of pie.
WASH – Shake or whip 1 egg in a cup plus an equal amount of milk – whip or shake well.
Bake @ 400 for 30 minutes
(Maybe the baking will take 35 minutes)
Thursday, October 7, 2010
Oatmeal Chocolate Chip Cookies
1 cup (250 mL) butter, softened
1 2/3 cup (400 mL) packed brown sugar
2 eggs
1 tbsp (15 mL) vanilla
2 1/2 cups (625 mL) large-flake rolled oats
1 2/3 cup (400 mL) all-purpose flour
3/4 tsp (4 mL) baking powder
3/4 tsp (4 mL) baking soda
1/2 tsp (2 mL) salt
2 1/2 cups (625 mL) chocolate chips
Makes 5 dozen medium cookies.
Line rimless baking sheets with parchment paper; set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt - stir into butter mixture until combined. Stir in chocolate chips.
Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 5 days, ha-ha if they last that long, or freeze for up to 2 weeks.)
1 2/3 cup (400 mL) packed brown sugar
2 eggs
1 tbsp (15 mL) vanilla
2 1/2 cups (625 mL) large-flake rolled oats
1 2/3 cup (400 mL) all-purpose flour
3/4 tsp (4 mL) baking powder
3/4 tsp (4 mL) baking soda
1/2 tsp (2 mL) salt
2 1/2 cups (625 mL) chocolate chips
Makes 5 dozen medium cookies.
Line rimless baking sheets with parchment paper; set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt - stir into butter mixture until combined. Stir in chocolate chips.
Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 5 days, ha-ha if they last that long, or freeze for up to 2 weeks.)
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