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.

Scones - Fruit or Currant

From Hot Off the Griddle #36, March 1995.

INGREDIENTS

• 2 cups all purpose flour
• 1/4 cup granulated sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 1/4 cup cold butter or margarine
• 1/2 cup currants or mixed fruit
• 1 egg
• 2/3 cup milk
• Milk for brushing tops, granulated sugar for sprinkling.

METHOD

1. In large bowl put flour, sugar, baking powder and salt.
2. Add butter. Cut in until crumbly; stir in fruit.
3. Make a well in centre.
4. In small bowl, beat egg until frothy. Stir in milk.
5. Pour into well. Stir with a fork to form soft dough.
6. Turn out on lightly floured surface. Knead 8-10 times. Divide into two equal parts.
7. Transfer to greased baking sheet.
8. Brush tops with milk and sprinkle with sugar.
9. Score each top in 6 pie shaped markings.
10. Bake in 425 deg. oven for 15 minutes until risen and browned slightly.

Yield: 12 portions.

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.

Zucchini Bread Revisited

A recycled classic from “Foodstuffs: Hot Off the Griddle” August 1993.
More than 20 years later zucchinis are still trying to rule the world… Enjoy!

INGREDIENTS

• 3 eggs 
• 1 1/2 or 2 cups sugar 
• 1 cup grapeseed oil 
• 1 tsp vanilla 
• 1 tsp baking powder 
• 1 tsp baking soda 
• 1 tsp salt 
• 1 tsp cinnamon 
• 2 cups zucchini, peeled and grated 3 cups flour 
• 1/2 cup chopped nuts 
• 1 cup raisins or dates or apricots

PREPARATION

1. Grease and flour 2 loaf pans. 
2. Mix all ingredients, adding zucchini last. 
3. Stir with fork only. 
4. Bake approximately one hour at 350F. 

Freezes well.

Banana Rice Bread

(Gluten free)

Another from the classic “The New York Times Natural Foods Cookbook”.

This loaf keeps a little better than many gluten free products. A handful of walnuts make a nice addition…

INGREDIENTS

• 2 cups rice flour
• 1/2 tsp salt
• 2 tbsp baking powder
• 1/2 tsp baking soda
• 1/3 cup honey
• 1/2 cup vegetable oil
• 3 eggs, separated
• 1 cup buttermilk
• 1 cup mashed bananas (2 to 3)

METHOD

1. Preheat oven to 325F.
2. Sift the rice flour, salt, baking powder, and baking soda together.
3. In a separate bowl beat together the honey, oil, and egg yolks and stir the flour mixture alternately with the buttermilk into the oil mixture.
4. Stir in the banana.
5. Beat the egg whites until stiff but not dry and fold into the batter.
6. Pour into an oiled 9 × 5 × 3 inch loaf pan and bake for 40 – 50 minutes until lightly browned. Cool on wire rack.

Don’t even try to slice this one thinly!

Gluten Free Buckwheat Chocolate Chip Cookies

From Charlotte Bradley’s website

INGREDIENTS

• 1/2 cup softened butter
• 1/2 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• 1 egg
• 1/4 tsp salt
• 1 1/2 tsp pure vanilla extract
• 1/2 cup plus 2 Tbsp light buckwheat flour
• 1/2 cup brown rice flour
• 1/2 tsp baking soda
• 1 cup semi-sweet chocolate chips

METHOD

1. Preheat the oven to 375°F. Prepare two cookie sheets. Non-wheat flours tend to be a bit sticky. To save frustration, line the cookie sheets with parchment paper. This makes removing the cookies much easier!
2. In a large bowl, cream together the butter, granulated sugar, and the brown sugar until they are nicely blended. NOTE: I like to use my KitchenAid mixer with the paddle attachment but you can also do this by hand.
3. To the butter/sugar mixture, add the egg, salt, and vanilla extract; continue to blend until well combined.
4. In a separate bowl, sift or whisk together the buckwheat flour, rice flour, and the baking soda. Stir in the flour mixture (1/3 at a time) into the creamed ingredients and blend until smooth. Stir in the chocolate chips.
5. Drop large teaspoons of dough onto the prepared cookie sheet leaving about 2 inches between each cookie, as they will spread. Note: If the dough seems particularly soft, chill it in the fridge for about one hour before doing this step.
6. Bake, one sheet at a time on the middle rack in the oven, approximately 7 to 8 minutes, until the cookies are barely browned on top.

Remove from oven and let the cookies stand for a couple of minutes before removing to a wire to cool.

Gluten Free Chocolate Chip Cookies

Originally published in Foodstuffs Hot Off the Griddle, May 1996

INGREDIENTS

• 1 cup whole bean flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2/3 cup soft margarine or butter
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1 tsp vanilla
• 1 cup chocolate chips (6 oz./170 g)

METHOD

1. In bowl, stir together bean flour, baking soda and salt.
2. In mixing bowl, cream together margarine, granulated and brown sugars.
3. Beat in egg and vanilla until light and fluffy.
4. Stir in dry ingredients until blended.
5. Fold in chocolate chips.
6. Drop by heaping teaspoonfuls about 2 inches apart onto parchment-lined baking sheets
7. Bake in 350 deg. oven for 10 to 12 minutes or until golden brown.

Makes 36 cookies.

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.

Rice Flour Muffins

(Gluten Free)

Taken from the classic The New York Times Natural Foods Cookbook

These light little muffins are best eaten same or next day – they’re not good keepers. Eaten fresh they are lovely but they quickly become (typically for gluten free baked goods) crumbly. Easy to make though and it’s no hardship to eat lots of them!

INGREDIENTS

• 2 cups rice flour
• 1 & 1/2 tbsp baking powder
• 1/4 cup brown sugar
• 1/4 tsp salt
• 1/2 cup water
• 2/3 cup skim milk
• 1 tsp pure vanilla extract
• 1/4 cup canola oil
• 2 eggs, lightly beaten

METHOD

1. Preheat oven to 375 F.
2. Combine the rice flour, baking powder, sugar and salt in a bowl.
3. In another bowl mix together the water, milk, vanilla, oil and eggs.
4. Stir the liquids into the dry ingredients and mix just to moisten.
5. Spoon into paper lined muffin tins and fill two-thirds full..
6. Bake for 20 – 25 minutes, until lightly browned. Cool on a wire rack.

Yield: about one dozen muffins. 

Note: before spooning the batter into muffin tins, you can stir in 1/2 cup blueberries, nuts, raisins, or cranberries.

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.

Adge's Aunt Connie's Orzo with Lemon and Herbs

From Hot Off the Griddle, May 2004.

When you’re short on time and long on appetite. 

INGREDIENTS

• 1 1/4 cup orzo (uncooked)
• 1/2 cup chicken stock
• 1 Tbsp unsalted butter
• 1 Tbsp olive oil
• 2 tsp lemon zest (fresh peel)
• 1 Tbsp fresh lemon juice
• 1 Tbsp each chopped fresh parsley, mint and thyme

METHOD

1. Bring large pot of water to boil.
2. Add orzo and salt liberally (should taste like sea water).
3. Cook until tender (about 8 to 10 minutes) and drain.
4. Combine chicken stock, butter and oil in a small pot.
5. Bring to a boil and remove from heat.
6. Add cooked orzo, herbs, zest and lemon.
7. Mix. Serve at room temperature.

OPTIONAL EXTRAS: Crumbled feta cheese, olives
Serves 4 to 6 as a side dish, depending on added extras.

Asparagus and Hazelnut Risotto

First seen in Hot Off the Griddle, April 2004

From Deborah Palmer of A Movable Feast

An especially good recipe for men who like to stir things up.  

INGREDIENTS

• 1 Tbsp butter
• 1 cup Arborio rice
• 1 medium onion, chopped
• 3 to 4 cups of chicken stock, heater to boiling and kept warm
• 1 bunch asparagus
• 1/4 to 1/2 cup hazelnuts, toasted with skins rubbed off
• 2 to 4 Tbsp freshly ground parmesan cheese
• Freshly ground black pepper to taste

METHOD

1. In a heavy bottomed pot, saute onion in butter for 2 to 3 minutes. Add rice and stir for 1 to 2 minutes.
2. Slowly begin adding stock 3/4 of a cup at a time for the first 3 or 4 additions, then 1/2 a cup at a time.
3. After each addition, gently stir rice while liquid is being absorbed.
4. Repeat process until liquid is absorbed or rice is just tender to the bite. This should take about 20 minutes.
5. Cut asparagus into 1 to 2 inch pieces. Add them with the toasted hazelnuts to the risotto.
6. Grate parmesan cheese over top.
7. Add a little pepper.

Serve and enjoy.

Bulgur and Garbanzos

From Deborah Palmer of A Movable Feast

INGREDIENTS

• 1 cup raw bulgur wheat
• 3 Tbsp canola, olive or grapeseed oil (2 Tbsp for the bulgur and 1 Tbsp for the garbanzos)
• 2 cups stock (vegetable or chicken)
• 1 bay leaf (remove before serving)
• 1 tsp dill seeds
• 1 Tbsp soy sauce (tamari is good)
• 1 can of garbanzo beans, drained and rinsed
• 1 cup yogurt

METHOD

• Heat a medium size pan, then add 2 Tbsp of oil.
• Sauté the bulgur in the oil for about 5 minutes until it sizzles and is slightly brown. Add more oil if it sticks to the pan.
• Add the stock, bay leaf, dill seeds and soy sauce to the bulgur.
• Bring to a boil, lower the heat, cover and simmer until all of the stock is absorbed.
• While the bulgur is cooking, heat the remaining tablespoon of oil in a second pan and sauté the garbanzos for about 10 minutes or until toasty.
• When the bulgur is cooked, remove the pan from the heat, stir in the yogurt and allow the mixture to stand for a few minutes until all the grains absorb the yogurt.
• Stir the toasted garbanzos through the grain and serve warm.