Dutch Babies

From Deborah Palmer of A Movable Feast

Family favourite. Takes only minutes to prepare. Giant fluffy pancakes baked in the oven. They look and taste wonderful. 

INGREDIENTS

• 1/4 cup butter
• 3 eggs
• 3/4 cup milk
• 3/4 cup flour
• 2 tsp sugar
• Cinnamon to taste
• Vanilla extract, if you like

METHOD

1. Preheat oven to 425ºF.
2. Place butter In a 2 to 3 quart pan and set in oven. While the butter melts, mix batter quickly.
3. Put eggs in a blender. Blend at high speed for 1 minute. With motor running, gradually pour in milk; then slowly add flour, sugar and flavourings. Continue blending for 30 more seconds.
4. Remove pan from oven and pour in the batter.
5. Return pan to oven and bake until pancake is puffy and well browned (20 to 25 minutes).
6. If desired, dust pancake with ground nutmeg. Add desired garnish to top of pancake; fold over like a giant omelet.
7. Cut in wedges and serve.

GARNISHES
Be creative and garnish pancakes with a variety of your favourite sweet toppings … 
Hot spiced fruit
Fresh fruit and whipped cream
Sauteed apples and /or pears
Jam and so on

Hot Cross Buns

No need to knead. From Hot Off the Griddle #36, March 1995.

METHOD

1. Combine 1/2 cup scalded milk, 1/4 cup shortening, 1 tbsp sugar, 1 1/2 tsp salt.
2. Cool to lukewarm by adding 1/2 cup water* and 1 package granular yeast dissolved as directed on package; mix well. (*The water used to dissolve dry yeast should be subtracted from water in recipe.)
3. Blend in 1 egg, 1/2 cup raisins, 1/2 tsp cinnamon.
4. Add gradually 3 cups sifted enriched flour; mix until well blended.
5. Cover and let stand for 15 min.
6. Shape dough into 18 buns; place on greased baking sheet.
7. Let rise in warm place until double in bulk, about 45 minutes.
8. Combine 1 egg white, 2 tbsp cold water; brush tops of buns with mixture.
9. Cut cross in top of each bun with sharp knife.

Bake in moderately hot oven (400 deg.) 20 minutes, until golden brown.

GLAZE

Combine 4 tsp milk, 1 cup icing sugar, 1/4 tsp vanilla; drip over hot buns, filling crosses.

Jiffy Cinnamon Rolls

From Company’s Coming by Jean Pare.

Impress family and friends! Surprisingly easy and awesome.

INGREDIENTS

• 2 cup all-purpose flour
• 2 Tbsp granulated sugar
• 4 tsp baking powder
• 1 tsp salt
• 1/4 cup cold butter or margarine
• 1 cup cold milk
• 1/3 cup butter or margarine
• 1 cup packed brown sugar
• 3 tsp cinnamon
• 1/3 cup currants, raisins, pecans, walnuts . . . or nothing!

METHOD

1. Preheat oven to 400F.
2. In a large bowl combine flour, sugar, baking powder and salt. Cut in 1/4 cup butter until crumbly.
3. Make a well in the centre. Pour milk into well.
4. Stir to form soft dough ball, adding more milk if needed.
5. Turn out onto lightly floured surface. Knead 8 to 10 times.
6. Roll into rectangle about 1/3 inch thick and 12 inches long.
7. Cream butter, brown sugar and cinnamon together.
8. Drop 1 tsp butter and sugar mixture into each of the 12 greased muffin tin cups. Sprinkle the remaining mixture over the dough.
9. Sprinkle dough with currants, etc. Roll up lengthwise and cut into 12 slices.
10. Place one slice into each muffin tin cup.
11. Bake for 20 to 25 minutes. Turn out on tray.

Makes 12

Marissa's Hemp Clusters

Mostly equal parts, but some addition or subtraction may be required when mixing.

INGREDIENTS

• 1 cup chopped dates
• 1 cup hemp hearts
• 1/2 cup unsulphured, unsweetened coconut
• 1/2 cup crushed walnuts
• 1/2 cup peanut butter
• 1/2 cup almond butter
• 1/4 cup maple syrup

METHOD

1. Add a little water to your whole dates and warm them gently to make chopping them easier, or use pre-chopped dates (but rinse them with warm water first)
2. To your dates, add the walnuts, coconut, and hemp and mix
3. Next, add your nut butters and maple syrup and mix again. Here you may need to add more syrup or nut butter to get your clusters to stick together.
4. Once they seem to be holding together, either spread them on a wax paper covered cookie sheet and place in the fridge or freezer, or shape them into ball-like clusters and place them in muffin tin liners to be cooled.

Meringues

From Hot Off the Griddle #12, March 1993.

Make an old-fashioned gold cake (recipe in this collection) with the leftover egg yolks. 

INGREDIENTS

• 3/4 cup egg whites
• 1/2 tsp cream of tartar
• 2 cups granulated sugar

METHOD

1. Beat to form soft peaks.
2. Very gradually add granulated sugar, beating until stiff and shiny.
3. Drop by spoonfuls on baking sheet which has been lined with brown paper or parchment.
4. Bake in a very slow oven (275 degrees) until very delicately browned, about 30 minutes.

Makes 5 dozen small meringues or 12 meringue shells or nests to fill with tiny Easter eggs, or other candies.

Mexican Chocolate Rice Pudding

A recipe from Vegan with a Vengeance by Isa Chandra Moskowitz

INGREDIENTS

• 1 cup sushi or arborio rice, rinsed
• 1 1/2 cups water
• 2 cups soy milk
• 1/4 cup cocoa powder
• 1/4 tsp ground cinnamon
• 2 ounces semisweet chocolate
• 1/3 cup maple syrup
• 1 tsp vanilla extract

METHOD

1. Place the rinsed rice, water, and 1 1/2 cups of the soy milk in a small saucepan, cover, and bring to a boil. Lower heat and cook at a low simmer for 10 minutes, until the rice is mostly cooked.
2. Add the cocoa, cinnamon, and semisweet chocolate, and stir until well combined and the chocolate is melted. Add the remaining 1/2 cup of soy milk, and the maple syrup and vanilla. Stir constantly for 5 minutes; if it looks too thick add a little more soy milk.
3. Remove from heat and let sit until it is at room temperature, then cover with plastic wrap and chill for an hour and serve.

Minute Tapioca

No need to soak overnight, and no need to cook forever. Tapioca in a flash!

INGREDIENTS

• 1/3 cup sugar
• 3 Tbsp minute tapioca
• 2 3/4 cup milk
• 1 egg, beaten well
• 1 tsp vanilla extract

METHOD

1. Mix sugar, tapioca, milk and egg in a saucepan; let set 5 minutes.
2. Cook on medium heat, stirring constantly, til mixture comes to a full boil.
3. Remove from heat, then stir in vanilla.
4. Cool 20 minutes, then stir.

Serve warm or cold.

Nanny's Macaroons

This is a heritage recipe from Kim’s grandmother Betty Watt.

Make and serve with love and spunk!
 

INGREDIENTS

• 1/2 cup milk
• 1/2 cup sugar
• 1/2 cup margarine or butter
• 1 tsp vanilla
• 2 1/2 cups quick oats
• 4-6 Tbsp cocoa
• 1 cup sweetened coconut
   

METHOD

1. Bring milk and sugar to a boil for one minute.
2. Turn off heat and add other ingredients. Mix well.
3. Drop onto parchment-lined baking sheet.

Place into fridge until cooled and store there (if they last).

Peach & Raspberry Cheese Cake

Originally published in Foodstuffs Hot Off the Griddle, July 1994.

CRACKER CRUST

• 1/3 cup vegetable margarine
• 1 1/2 cups graham crackers, crushed
• 1 Tbsp raw sugar

FILLING

• 1 1/2 cups cottage cheese, sieved
• 2/3 cups unflavoured yogurt
• 1/4 cup sugar
• finely grated rind and juice of 1 lemon
• 1 envelope unflavored gelatin
• 2 Tbsp water
• 2 egg whites

TOPPING

• 2 large peaches
• 2 cups raspberries

METHOD: CRUST

1. Melt the margarine in a pan.
2. Stir in the cracker crumbs and sugar.
3. Spoon the mixture into a lightly greased 7” or 8” loose bottomed cake tin
4. Spread evenly and press down with the back of a spoon.
5. Chill in the refrigerator.

METHOD: FILLING

1. While the crust is chilling, put the cottage cheese in a bowl.
2. Mix with the yogurt, sugar, lemon rind and juice, reserving 1 tablespoon of lemon juice for the topping.
3. Beat well.
4. Sprinkle the gelatine over the water in a small cup.
5. Stand the cup in a pan of hot water and stir until the gelatine has dissolved.
6. Fold into the cheese mixture.
7. Beat the egg whites until stiff, then fold into the cheese mixture.
8. Pour on top of the crust in the tin and level the surface.
9. Chill in the refrigerator until set.

TO SERVE

1. Run a knife around the edge of the cheesecake.
2. Then, remove from the tin.
3. Cut the peaches in half, remove the stones, then slice the flesh.
4. Brush the cut surfaces with the reserved lemon juice.
5. Arrange the peach slices on top of the cheesecake with the raspberries.
6. Serve chilled.

Phew! That was a long one.

Peach Cobbler

An old recipe book in our collection declared that Peach Cobbler is a healthful breakfast because it consists of bread and fruit. We at Foodstuffs are inclined to agree…

INGREDIENTS

• 1 1/2 cups sliced fresh peaches
• 3/4 cup water
• 1/2 cup granulated sugar
• 1 egg
• 1/2 cup granulated sugar
• 1 Tbsp soft butter
• 1 Tbsp milk
• 1/4 tsp almond flavouring
• 1/2 cup all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt

METHOD

1. Bring peaches, water and 1/2 cup sugar to a boil.
2. Keep peach mixture hot while making the batter.
3. Beat egg, 1/2 cup sugar and butter until fluffy.
4. Mix in milk & flavouring, then sifted flour, baking powder & salt.
5. Spread batter into greased 8 × 8 inch pan.
6. Pour peach mixture over all.
7. Bake in hot oven, 375 degrees F, for 30 minutes.

Makes 6 healthful servings :)

Peach Muffins

From “Meals on a Shoestring".

INGREDIENTS

• 1 cup low-fat vanilla yogurt
• 3 Tbsp butter or margarine, melted
• 1 egg
• 1 3/4 cups all purpose flour
• 1/3 cup firmly packed light brown sugar
• 1 Tbsp baking powder
• 1/4 tsp each of baking soda, salt and cinnamon
• 1/8 tsp ground nutmeg
• 1 large peach, pared, pitted and chopped
• 1/3 cup chopped nuts

METHOD

1. Preheat oven to 400 degrees.
2. Generously grease eight 3” muffin pan cups.
3. In medium bowl, combine yogurt, butter and egg.
4. In separate bowl, combine next 7 ingredients.
5. Stir into yogurt mixture.
6. Add peaches and nuts.
7. Spoon batter into cups.
8. Bake 25 to 30 minutes.

Loosen muffins from cups. Cool on wire rack.

Peach Pie

Originally published in Foodstuffs Hot Off the Griddle, July 1993.

INGREDIENTS

• Pastry for double crust 9 inch pie
• 4 to 5 cups sliced fresh peaches
• 1 Tbsp lemon juice
• 3/4 cup sugar
• 2 Tbsp cornstarch or 4 Tbsp all-purpose flour
• 1 Tbsp butter

METHOD

1. Mix together peaches, lemon juice, sugar and cornstarch.
2. Turn into pastry lined pie plate.
3. Dot with butter.
4. Cover with top crust, seal and flute edges.
5. Cut a few slashes in top.
6. Bake in 425 degree oven for 15 minutes, then reduce heat to 350 degrees and bake for 45 to 50 minutes longer.

Peach & Sour Cream Pastry

Originally Published in Foodstuffs Hot Off the Griddle, July 1993.

INGREDIENTS

• 2 cups sifted all-purpose flour
• 1/4 tsp baking powder
• 1/2 tsp salt
• 3/4 cup sugar
• 1/2 cup butter or margarine
• 12 peach halves, fresh or canned
• 1 tsp cinnamon
• 1 egg, slightly beaten
• 1 cup dairy sour cream

METHOD

Heat oven to 400 degrees.

1. Into a mixing bowl sift flour, baking powder, salt and 2 Tbsp of the sugar.
2. Using a pastry blender or two knives, cut in butter or margarine.
3. Press mixture firmly on bottom and sides of 8-inch square pan.
4. Drain peaches and arrange on pastry.
5. Sprinkle with combined cinnamon and remaining sugar.
6. Bake in hot oven 15 minutes.
7. Blend egg and sour cream.
8. Pour over peaches. Bake 30 minutes longer.

Serve cut in squares, either warm or cold.

Pumpkin Cheese Cake

From the Collection of Marg Dye

Pumpkin pie is great, but so is this.

INGREDIENTS

• 1 1/2 cup ginger-snap crumbs
• 1/4 cup melted butter
• 4 egg yolks
• 1 lb cream cheese, softened
• 1 cup sugar
• 1 1/4 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 3/4 cup cooked pumpkin (or 14 oz can of cooked pumpkin NOT pumpkin pie filling)
• 4 egg whites
• 1/2 pint (1 1/4 cup) dairy sour cream
• 1/4 cup brown sugar
• 1/4 cup chopped pecans or walnuts

METHOD

1. Combine ginger-snap crumbs and melted butter. Press into bottom of 9-inch spring-form pan. Bake 10 to 15 minutes at 350 F.
2. Beat egg yolks at high speed until thick and lemon coloured (about 5 minutes). Add cheese and beat until smooth. Gradually beat in sugar mixed with spices and salt. Add pumpkin and beat until well-blended.
3. Beat egg whites until stiff but not dry. Fold gently into pumpkin mixture. Pour over crust. Bake at 350 F until set (about 1 hour).
4. Combine brown sugar and sour cream. Spread evenly over cheesecake. Sprinkle with chopped nuts.
5. Return to oven. Bake 5 minutes at 450 F. Cool. Refrigerate in pan until serving time (overnight is fine if loosely covered to prevent drying).
6. Remove outer ring to slice.

Enjoy.

Pumpkin Muffins

Contributed by Pam Hickman

COMBINE . . .

• 2 eggs
• 1 cup brown sugar
• 2/3 cup oil
• 1 cup (7 oz) pumpkin

MIX TOGETHER . . .

• 1 1/2 cup flour
• 1 tsp cinnamon (or to taste)
• 1 tsp baking soda
• 1 tsp baking powder
• pinch of salt

Add to wet ingredients.

THEN ADD . . .

• 1/2 cup raisins
• 1 tsp vanilla
• walnuts if desired

Spoon into muffin tins.
Bake in preheated 350F oven for 15 to 20 minutes.

Makes 12 medium muffins.

Pumpkin Pie with a Cookie Crumb Crust

INGREDIENTS: for cookie crumb crust

• 1-1/2 cups (375 mL) crushed digestive cookie crumbs (about 16 cookies)
• 1/2 cup (125 mL) butter, melted
• Freshly grated nutmeg
   

METHOD: for cookie crumb crust

1. Combine crumbs, butter and a few scrapes nutmeg.
2. Press firmly over bottom and up side of pie plate at least 8-3/4 inches (22 cm) round.
3. Bake in 350F oven for 8 minutes.
4. Cool on rack.
    

INGREDIENTS: for pumpkin pie filling

• 1/2 cup (125 mL) milk
• 1/2 cup (125 mL) whipping cream
• 2 eggs, lightly beaten
• 2/3 cup (150 mL) packed brown sugar
• 1-1/2 cups (375 mL) fresh pumpkin purée
• 1 tsp (5 mL) cinnamon
• 1/4 tsp (1 mL) each of ground cloves, ginger and allspice
• 1 tsp (5 mL) salt
• Optional: Whipped cream to garnish
   

METHOD: for pumpkin purée

1. One small pie pumpkin weighing about 2 1/2 lb (1.25 kg) will yield about 3 cups (750 mL) purée, or enough for 2 pies.
2. Cut washed and seeded pumpkin into chunks and place in large pot with 2 inches (5 cm) water.
3. Cover and steam over medium heat until tender, about 15 minutes, adding more water to maintain level if required.
4. Let cool; drain well and purée in blender with skin on.
5. Freeze leftover purée in 1 1/2 cup (375 mL) portions for using later.
    

METHOD: for pumpkin pie filling

1. In saucepan, heat milk with cream just until bubbles form around edge of pan.
2. Combine with eggs, brown sugar, pumpkin purée, cinnamon, cloves, ginger, allspice and salt.
3. Gently pour into pie shell.
4. Bake in 450F oven for 10 minutes.
5. Reduce heat to 350F; cook for 25 minutes or until tip of knife inserted into centre comes out clean.

Pumpkin Swirl Bread

INGREDIENTS: filling

• 2 packages (8 ounces each) cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1 Tbsp milk

INGREDIENTS: bread

• 3 cups sugar
• 1 can (15 ounces) solid-pack pumpkin
• 4 eggs
• 1 cup canola oil
• 1 cup water
• 4 cups all-purpose flour
• 4 tsp pumpkin pie spice
• 2 tsp baking soda
• 1-1/2 tsp ground cinnamon
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1 cup chopped walnuts
• 1 cup raisins
• 1/2 cup chopped dates

OPTIONAL TOPPINGS

• 1 cup confectioners’ sugar
• 1/4 tsp vanilla extract
• 2 to 3 Tbsp 2% milk
• Additional chopped walnuts

METHOD

1. Preheat oven to 350F. Grease and flour three 8 × 4-inch loaf pans.
2. In a small bowl, beat filling ingredients until smooth.
3. In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended.
4. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.
5. Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter.
6. Bake for 65 to 70 minutes or until a toothpick inserted in bread portion comes out clean.
7. Cool 10 minutes before removing from pans to wire racks to cool completely.
8. Wrap in foil; refrigerate until serving.
9. Just before serving, if desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts. 

YIELD: 3 loaves (16 slices each)

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.

Retro Viennese Crescents

From the Collection of Marg Dye

Melt-in-your-mouth almondy!

INGREDIENTS

• 2 cups sifted all-purpose flour
• 1 cup soft butter or margarine
• 1 cup ground almonds or hazelnuts, unblanched or blanched
• 1/2 cup sifted icing sugar
• 1 tsp vanilla extract
• 1/4 tsp almond extract

METHOD

1. In large bowl, combine all ingredients. With hands, mix until thoroughly blended.
2. Refrigerate, covered, 1 hour. Preheat oven to 375 degrees.
3. Shape cookies; form dough into 1 inch balls, then with palms of hands roll each ball into a roll 3 inches long, smaller at ends.
4. Place 2 inches apart on ungreased cookie sheets; curve each to make crescent. 
5. Bake 12 to 15 minutes or until set but not brown.
6. Let stand 1 minute before removing.
7. With spatula, place hot cookies in vanilla sugar, turn gently to coat both sides.
8. Cool completely.

VANILLA SUGAR

1. In electric blender combine one 3 inch piece vanilla bean, cut up, with 1/4 cup icing sugar.
2. Blend at high speed for about 8 seconds.
3. Combine with 1 3/4 cups icing sugar on large sheet of foil. (Or if desired just use icing sugar alone)