Raisin and Rhubarb Pie

From “ThePurity Cookbook” circa 1937

INGREDIENTS

• 1 cup rhubarb
• 1 cup seeded raisins
• 1 cup white sugar
• 2 tbsp lemon juice
• Grated rind of 1 lemon
• 1 egg

• 3 cups flour
• 1/2 tsp salt
• 1 cup shortening
• 1 cup cold water

METHOD

Pastry:

• Sift flour with salt, and cut in half the shortening until mixture is like fine meal; add water gradually, and mix thoroughly, using less than 1 cup of water if possible.
• Turn out on board covered with very light sifting of flour and roll to 1/4-inch thickness.
• Spread remaining shortening on rolled dough; fold dough over 3 times and roll again to required thickness. Always keep dough at the crumbly stage. A dough heavy with water will not flake up in the oven.

Pie Filling:
Chop rhubarb and raisins finely; add sugar, lemon juice and rind, and well-beaten egg.

Bake between two crusts in hot oven of 450 degrees for 10 minutes; then reduce temperature to 350 degrees until baked.

Retro Brown Derby Rice Pudding

From The Modern Hostess Cookbook, published 1940. We re-printed this recipe in Hot Off the Griddle #50, April 1996.

INGREDIENTS

• 2 Tbsp uncooked rice
• 1 cup milk
• 1 small piece stick cinnamon and a little ground cinnamon
• 1/3 cup seedless raisins
• 1/3 cup sugar
• 1 egg yolk
• 1 tsp vanilla
• 2 cups light cream

METHOD

1. Combine well-washed rice with milk and cinnamon.
2. Cook in top of double boiler until rice is soft but not mushy. (If you are in a hurry this may be cooked over direct heat but the double boiler method is safer.)
3. Add raisins and cook five minutes longer.
4. Mix the sugar, egg yolk and vanilla; add the cream.
5. Combine with rice and place over direct heat.
6. Boil for two minutes, stirring constantly.
7. Place in oven glass serving dish, sprinkle lightly with cinnamon and place under broiler flame to brown slightly.
8. Cool and serve.

Serves 4.

Rhubarb and Raisin Pie

From Hot Off the Griddle #40, June 1995.

Here’s another way to use up some of the rhubarb that’s taking over your garden. 

INGREDIENTS

• 1 cup rhubarb
• 1 cup seeded raisins
• 1 cup granulated sugar
• 2 tbsp lemon juice
• grated rind of 1 lemon
• 1 egg
• pastry for 2 crust pie

METHOD

1. Chop rhubarb and raisins finely; add sugar, lemon juice and rind, and well beaten egg.
2. Line pie pan with pastry, fill with raisin and rhubarb filling, cover with top crust (make a few slits in top crust ) and bake in 450 deg. oven 10 minutes; then reduce temperature to 350 deg. until done.

Rhubarb Crisp

When the rhubarb starts coming it’s hard to keep up… about all you can do is keep baking…

INGREDIENTS

• 3 & 1/2 cups diced rhubarb
• 1 cup granulated sugar
• 2 Tbsp flour
• 1/4 tsp mace
• dash salt
• 1 egg, well beaten
• 1/3 cup brown sugar
• 2/3 cup sifted flour
• 1/4 cup butter

METHOD

1. Put diced rhubarb in baking dish.
2. Combine granulated sugar, 2 Tbsp flour, mace, salt; add beaten egg, blend well.
3. Combine brown sugar and 2/3 cup flour; work in butter to make crumbly mixture. Scatter over rhubarb, press lightly.
4. Bake at 350F for 35 minutes.

Enjoy as is or with yogurt, ice cream, sour cream mixed with a little brown sugar, or just plain cream.

Rhubarb Custard Pie

From the Collection of Marg Dye.

Not as runny as the usual rhubarb pie and with a “smooth finish”

INGREDIENTS

• 3 cups diced rhubarb
• 1 & 1/2 cups sugar
• 3 tbsp flour
• 1/4 tsp salt
• 1/2 tsp nutmeg
• 2 Tbsp butter
• 2 eggs, well beaten

METHOD

1. Mix together flour, sugar, salt, nutmeg, butter and eggs; beat until smooth.
2. Combine with rhubarb and turn into unbaked pastry lined pan. Top with lattice.
3. Bake at 450F for 10 minutes. Reduce temperature to 350F and bake about 30 minutes more.

p.s. You might like to put something on the rack below in case of overflow… stuff happens…

Rhubarb Cranberry Swirls

Originally published in Foodstuffs Hot Off the Griddle, May 1995

INGREDIENTS

• 1 1/2 cups sugar
• 1/2 cup cranberry juice cocktail
• 1/4 cup water
• 3 1/2 cups rhubarb, cut in 1/2” pieces
• 2 cups biscuit mix
• 1/2 tsp nutmeg
• 1 Tbsp oil
• 1/3 to 1/2 cup milk
• 2 Tbsp soft butter or margarine

METHOD

1. Combine 1 cup sugar, cranberry juice, water in saucepan.
2. Bring to boil; boil 1 minutes.
3. Put half of rhubarb in greased 8 × 8 × 2 pan.
4. Combine biscuit mix, 2 Tbsp sugar and nutmeg.
5. Add oil and milk to make soft dough; knead lightly on floured surface.
6. Roll into 9” square.
7. Spread with butter; sprinkle with remaining rhubarb and 4 Tbsp sugar.
8. Roll as jelly roll; seal; cut into 9 slices.
9. Place slices, cut side up, over rhubarb in pan.
10. Pour over cranberry syrup; sprinkle with 2 Tbsp sugar.
11. Bake in hot oven (425 deg) 25 to 30 minutes.

Serve warm. Makes 9 servings.

Spiced Cranberry and Apple Pie

INGREDIENTS

• 1 1/2 cups soft whole wheat flour
• 1/3 cup soft brown sugar
• 2 tsp ground allspice
• 1 tsp ground cinnamon
• 1/2 cup margarine
• 1/2 cup nuts, finely chopped
• 1 egg, beaten

FILLING

• 4 cups baking apples, peeled, cored and sliced
• Finely grated rind and juice of one orange
• 2 cups cranberries (best fresh)
• 1/3 cup sugar

METHOD

1. To make pastry dough, put the flour, sugar and spice in a bowl and mix well. Add margarine in pieces and rub into flour until the mixture resembles breadcrumbs.
2. Stir in nuts, then 2 Tbsp of beaten egg and mix to a firm dough. Turn out onto a lightly floured surface and knead lightly, then cover and chill until required.
3. To make the filling, put all the ingredients in bowl; mix well. Have an 8 or 9 inch deep pie dish ready.
4. Roll the dough on the lightly floured surface into a shape that is 1 inch larger than the circumference of the pie dish. Cut a 1/2 inch strip of dough from around the edge and press it into the moistened rim of the pie dish.
5. Fill with prepared fruit. Moisten the strip; then place the large piece of dough on top. Press firmly to seal, then trim and flute the edge.
6. Decorate the top of the pie with the trimming rolled and cut; and make a slit in the centre. Brush with the remaining beaten egg.
7. Bake in a preheated moderately hot oven (400F) for 30 to 40 minutes or until pastry is crisp and brown. Serve hot.

Strawberry Cheesecake Flan

Tried and tested and still delicious about 50 years on…

INGREDIENTS

• 1 cup all purpose flour
• 3 Tbsp icing sugar
• 1/2 cup butter, softened
• 1 pkg (250 g) cream cheese, softened
• 1/2 cup granulated sugar
• 2 Tbsp flour
• 1 egg
• 2/3 cup undiluted evaporated milk
• 1 tsp grated lemon rind
• 1 Tbsp lemon juice
• fresh strawberries, sliced

METHOD

1. Combine 1 cup flour and icing sugar. Cut in butter until mixture is crumbly.
2. Press dough evenly over bottom and side of a 9” flan pan with removable bottom, or 9” pie plate.
3. Beat cream cheese until smooth. Beat in granulated sugar, 2 tbsp flour and egg. Gradually beat in evaporated milk.
4. Stir in lemon juice and rind.
5. Pour into prepared shell.
6. Bake in 350F oven 20 to25 min.
7. Cool and top with strawberry slices.

Strawberry Glace Pie

From the Collection of Marg Dye. 

This is what the month of June tastes like in memories…

INGREDIENTS

• Prepared pie shell
• 3 cups fresh strawberries, whole or halved

• 1 cup fresh halved strawberries
• 3/4 cup water
• 3 Tbsp cornstarch
• 1 cup sugar
• 1 tsp lemon juice

METHOD

1. Prepare pastry for one 9” pie plate, and prick with a fork.
2. Bake the shell in hot oven 450F, 10-12 minutes. Cool.
3. Line shell with 3 cups fresh strawberries, whole or halved.
4. Simmer 1 cup strawberries and the water in a saucepan about 3 or 4 minutes.
5. Combine cornstarch with sugar and add to cooked fruit.
6. Cook until mixture is thick and clear, stirring constantly.
7. Add lemon juice and cool slightly.
8. Pour over berries in pastry shell. Chill thoroughly before serving.

Decorate with sweetened whipped cream if desired but it is
unlikely to improve upon what is already perfection itself…

Maple Sugar Pie

Sweet…yet creamy. This recipe is almost as old as Canada. This version is from Jehane Benoit’s 1978 Madame Benoit Cooks at Home where she says, “The following is made the way my grand-mere taught me”.

Serves 6 to 8

INGREDIENTS

• Pastry for single-crust pie
• 1/2 tsp baking soda
• 1/4 tsp vanilla
• 1 1/2 cups maple syrup
• 1 cup all-purpose flour
• 1 cup dark brown sugar
• Pinch of nutmeg
• 1/3 cup butter

METHOD
Line a 9-inch pie plate with pastry of your choice. Stir soda and vanilla into syrup and pour into pastry. Blend remaining ingredients with your fingertips until mixture is crumbly, then spread over syrup. Place a piece of foil under pan, because this pie often bubbles over while cooking. Bake at 350 F for 30 minutes and let cool. It is best cold.

Gluten Free Chocolate Mocha Cake

Originally published in Foodstuffs Hot Off the Griddle

INGREDIENTS

• 1 cup whole bean flour
• 3/4 cup granulated sugar
• 1/2 cup cornstarch
• 1/2 cup unsweetened cocoa powder
• 1 tsp gluten free baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 4 egg whites
• 1 1/2 cups strong coffee, cooled
• 1/3 cup corn syrup

METHOD

1. Grease and/or line with parchment bottom only (not sides) of 9 inch square cake pan. Set aside.
2. In mixing bowl, stir together bean flour, 1/2 cup of the sugar, cornstarch, cocoa, baking powder, baking soda and salt.
3. In separate bowl, beat egg whites until foamy.
4. Gradually beat in remaining sugar until stiff peaks form.
5. In small bowl, whisk together coffee and corn syrup.until smooth.
6. Fold in egg whites until blended.
7. Pour into prepared pan; spread to corners smoothing top.
8. Bake in 350 deg. oven for 40 minutes or until tester inserted into centre comes out clean.

Cool in pan for 5 minutes in before turning out onto wire rack to cool.

Ice with Fluffy Frosting (see recipe elsewhere in our collection).

Fluffy Frosting

(gluten free)

Originally published in Foodstuffs Hot Off the Griddle, May 1996.

INGREDIENTS

• 2 egg whites
• 1/3 cup corn syrup
• 3/4 cup granulated sugar
• 2 Tbsp water
• 1/4 tsp salt
• 1/4 tsp cream of tartar
• 1 tsp vanilla

METHOD

1. Combine all but vanilla in double-boiler.
2. Cook over rapidly boiling water, beating with a hand mixer until mixture stands in peaks when mixer is drawn away.
3. Remove from heat.
4. Add vanilla and continue beating until thick enough to spread. Do not over-beat. Work quickly when spreading.

Gluten Free Raspberry Souffles

A recipe from Gluten-Free, Wheat-Free & Dairy-Free Recipes by Grace Cheetham

INGREDIENTS

• dairy-free margarine for greasing
• 5 egg whites
• 1/2 cup fruit sugar
• 10 ounces raspberries
• 2 drops rosewater
• 1 tsp cornstarch

METHOD

1. Heat oven to 350F. Grease six large, deep 1 1/2-cup ramekins or a 9-cup souffle dish with margarine.
2. In a clean bowl, whisk the egg whites using an electric mixer until they form stiff peaks. Add half the sugar and continue whisking until they form glossy peaks.
3. Place the raspberries and the remaining sugar in a small, heavy-bottom saucepan and heat gently over low heat 4 to 5 minutes until the fruit is soft. Stir in the rosewater, then strain the mixture through a non-metallic strainer into a large mixing bowl.
4. Mix 1 teaspoon water and the cornstarch together in a small bowl to make a smooth paste and whisk into the strained raspberry mixture.
5. Add one-third of the whisked egg whites to the raspberry mixture and whisk until blended. With a metal spoon, carefully fold in the remaining egg whites until they are all thoroughly mixed in.
6. Pour the mixture into the prepared ramekins or souffle dish and bake in the hot oven 8 to 12 minutes, depending on the size, until very lightly brown on top and well risen; take the souffles out of the oven and serve immediately.

Carrot Christmas Pudding

Five Roses Cookbook circa 1950 - From the Collection of Marg Dye

In some homes (like ours :) it will always be steamed carrot pudding at Christmastime—a tradition reminiscent of hard times, when carrot pudding was more economical than a prize plum pudding. For all its modern glamour, the Christmas season does seem a fitting time to commemorate humble origins.

INGREDIENTS

• 1 cup grated raw carrot
• 1 cup grated raw potato (divided into 1/2 cups)
• 1/2 cup butter
• 1 cup granulated sugar
• 3/4 cup seeded (Thompson) raisins
• 1/2 cup currants
• dusting of flour
• 1 cup all-purpose flour
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1 tsp soda

METHOD

1. Grate carrot and potato.
2. Measure and set aside.
3. Cream butter, add sugar and blend well.
4. Add grated carrot and 1/2 cup of grated potato, and mix well.
5. Sprinkle raisins and currants with a dusting of flour and add to first mixture.
6. Sift together the flour and spices, and stir in.
7. Dissolve the soda in the remaining 1/2 cup of potato and add it last.
8. Mix lightly together; pour into buttered stoneware bowls.
9. Cover well with redoubled cheesecloth tied down with kitchen string.

Steam for 3 hours (ask your mom or gran—they’ll know how to do this).

Cranberry Mincemeat Pie

From Hot Off the Griddle #21, November 1993.

INGREDIENTS

Filling:

• 24 oz. container mincemeat
• 1 cup coarsely chopped cranberries
• 1/2 cup chopped pecans
• 1 tbsp lemon juice
• 1 egg yolk, beaten

METHOD

1. Prepare pastry shell for 2-crust pie: Roll out half of dough and fit into 9” pie plate. Trim edge even with pie plate.
2. Combine mincemeat, cranberries, pecans and lemon juice.
3. Mix well; spread evenly in shell.
4. Roll out remaining pastry dough. Cut into 1/2” strips. Arrange in lattice fashion over filling.
5. Tuck strips under bottom crust. Seal and flute edge.
6. Brush top with beaten yolk.
7. Bake on lower oven rack in a preheated 425 F oven for 10 minutes, then reduce heat to 350F for 25 or 30 minutes or until crust is golden.

Serve warm or cooled.
Serves 6-8.

Christmas Pudding

From Marion Kane’s column in the Toronto Star.

INGREDIENTS

• 2 1/2 cups fresh soft breadcrumbs
• 2 cups currants
• 2 cups sultana raisins
• 1 1/2 cups Thompson raisins
• 1 cup all-purpose flour
• 2/3 cup packed dark brown sugar
• 1/3 cup mixed candied peel
• 2 tsp baking powder
• 1 tsp each: cinnamon, cloves, ginger and nutmeg
• 3 eggs
• 3/4 cup butter, melted
• 1/3 cup brandy or whiskey
• 1/3 cup milk
• Grated rind and juice of one orange

METHOD

In a large bowl, combine breadcrumbs, currants, sultana raisins, Thompson raisins, flour, sugar, peel, baking powder, and spices.

In a very large bowl, whisk together eggs, butter, brandy, milk and orange rind and juice.
Stir flour mixture into egg mixture; mix thoroughly.

Pack into large (10 cup) or two small pudding molds or bowls; cover surface with waxed paper cut to fit.
Cover mold with foil; tie tightly under rim with string.
Place on rack in deep pot; add boiling water to come two-thirds up sides of mold.
Bring to boil; cover, reduce heat and simmer, adding boiling water if necessary to maintain level, 3 1/2 to 4 1/2 hours – depending on shape of mold – or until tester inserted in centre comes out clean. (Steam smaller molds in separate pots for 2 to 3 hours.)

Remove from water; cool completely in mold.
Remove from mold, wrap and store in cool place or fridge 4 to 6 weeks, or freeze.

Bring to room temperature before steaming in original mold for 1 to 2 hours or until heated through.
Serve with a festive sauce.

Makes about 12 servings.

Spiced Fruit Compote

From E. Wilson. First printed in Hot Off the Griddle #45, November 1995.

INGREDIENTS

• 1 1/2 cups pitted dried prunes
• 1 1/2 cups dried apricot halves
• 1/2 cup pitted dates
• 3 slices lemon
• 1/3 cup sugar
• 2 inch cinnamon stick
• dash allspice

METHOD

1. In a 2 quart saucepan, combine all ingredients with 2 1/2 cups water.
2. Bring to boiling; reduce heat; simmer uncovered 15 minutes.

Serve warm.

Walnut Brittle

Originally published in Hot Off the Griddle – December 1995.

We all know how good walnuts are for us! The sugar and butter perhaps a little less so… but enjoy in moderation. At least it’s a confection with a redeeming feature – and so delicious. 

INGREDIENTS

• 1 – 1 1/2 cups walnut halves
• 3 cups light brown (or golden yellow) sugar
• 2 cups molasses
• 1/2 cup butter or margarine
• 1 Tbsp cider vinegar

METHOD

1. Generously butter an 8 × 8 in. pan.
2. Sprinkle nuts evenly on bottom.
3. Place remaining ingredients in a saucepan and boil over moderate heat until brittle ball is formed in cold water; (on candy thermometer 260-265 F or 121-130 C).
4. Immediately pour over nuts as evenly as possible and do not scrape saucepan.
5. Let cool on a rack and break into pieces to serve.

Makes 16-18 pieces. Keep in a cool dry place, well hidden (only kidding) until ready to serve

White Fruitcake

From Hot Off the Griddle #33.

INGREDIENTS

• 1 cup butter
• 1 cup granulated sugar
• 5 eggs, well beaten
• 3 tbsp all-purpose flour
• 1/3 cup all-purpose flour
• 2 cups almonds, blanched and halved
• 1 cup finely chopped candied citron
• 1/2 cup finely chopped candied orange peel
• 1 cup finely chopped candied lemon peel
• 1 cup dried apricots, cut in thin strips
• 1 cup glacé red or green cherries, halved
• 2 pounds seedless white Australian raisins
• 1 1/2 cups chopped shredded coconut
• 1 1/4 cups undrained crushed pineapple
• 1 1/2 teaspoons finely grated lemon rind
• 1 tbsp lemon juice
• 1 2/3 cups sifted all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt

METHOD

Preheat oven to 275 deg. F. Grease four loaf pans (approx 9 × 5 × 3 inches); line with two layers heavy brown paper, greasing top layer well.

Cream butter until fluffy; gradually cream in sugar.
When fluffy and well-blended, add well-beaten eggs, a little at a time, along with three tablespoons flour.
Beat thoroughly after each addition.

Combine one-third cup flour, halved almonds, citron, candied orange and lemon peel, apricots, halved cherries, raisins and coconut, tossing so fruit is coated with flour.

Combine crushed pineapple, lemon rind and juice.

Sift together 1-2/3 cups flour, baking powder and salt.
Blend floured fruit into creamed mixture.
Gradually add pineapple mixture, then sifted dry ingredients, stirring just enough to sufficiently blend ingredients.
Spoon batter into prepared pans.

Bake in preheated oven for 1 1/2 hours.
Then increase oven heat to 300F and continue baking another 1 3/4 hours.
Keep a shallow pan of water on bottom of oven during baking period; check periodically as water will evaporate.

Baked cakes, once removed from oven, should be allowed to stand in pans, on wire racks for several hours to cool thoroughly and set. If a beverage of any kind (hmmmmm.... brandy, anyone?) is poured over the cakes, they should not be removed from pans for at least 24 hours. When thoroughly cool, invert pan on wire racks; remove paper.

To store cakes, wrap in cheese cloth that has been dipped in brandy, sauterne, dry sherry or apple juice; then overwrap in heavy waxed paper or aluminum foil; store in cool place.

Makes four 1 1/2 lb. cakes. Will keep at least 3 months.

Bagel Bonanza & Stuffed Croissants

BAGELS
One bagel per person, your choice of variety

FILLINGS
Cream cheese with sliced salami
Cheery jam with sliced banana
Grated cheddar cheese with sliced tomatoes (lightly grill the cheesy bagel to melt slightly before topping with tomatoes

METHOD
Layer bottoms of the toasted bagels with filling of your choice, then put lids on bagels and eat while they are warm.

CROISSANTS
One croissant per person

FILLINGS
Cream cheese with strawberry jam
Dark semi-sweet chocolate, coarsely grated
Sliced ham or turkey with cheddar cheese

METHOD
Warm croissant in oven or under broiler, then cut them in half and spread with filling of your choice. Spread croissant with cream cheese, then top with jam. For chocolate croissant, sprinkle grated chocolate on the bottom half and warm it under the broiler for a minute, then add croissant lid. For ham and cheese croissant, layer a slice of ham on the bottom, sprinkling grated cheese on top. Grill for one minute before adding croissant lid.