Cheese Dreams (Thumbprint Cookies)

INGREDIENTS

• 1/4 cup butter
• 1 cup grated sharp cheddar
• 1 Tbsp milk or cream
• 1 cup all-purpose flour

METHOD

1. Knead together and roll out on a lightly-floured surface.
2. Cut with a cookie cutter. Place on baking sheet and make a thumbprint on each.
3. Fill with apple jelly—red is Christmassy.
4. Bake in a 350 F oven until done. But don’t go away—they don’t take long to bake!

Cheese Straws

From “Ogilvie’s Book for a Cook”, published 1905.

"The original is still on our kitchen book-shelf at home having passed from hand to hand and home to home through several generations. It was a rite of passage into young Canadian womanhood to receive an Ogilvie's or Five Roses cookbook.

The rolling-out instructions here are delightfully archaic - referring to pastry as a paste was usage of the time - but even more, I love the careful precision of the measurements for the cutting of the straws." - Marcia

INGREDIENTS

• 1 cup grated cheese
• 1 cup unbleached flour
• 1/2 tsp salt
• 2 Tbsp butter
• pinch cayenne pepper

METHOD

1. Mix thoroughly the cheese, flour, salt, pepper and butter.
2. Add enough cold water so that the paste can be rolled out thin.
3. Cut in strips seven inches long and half an inch wide.
4. Put on sheets and bake in a quick oven (about 400F) for ten minutes.

Quick Quiche

INGREDIENTS

• 8 slices bacon
• 1/2 cup shredded cheese (your choice)
• 2 Tbsp butter, melted
• 4 eggs, beaten
• 1/4 cup finely chopped onion
• 1 tsp salt
• 1/2 cup all-purpose flour
• 1 1/2 cups milk
   

METHOD

1. Place bacon in large skillet. Cook over medium high heat. Drain, crumble, and set aside.
2. Preheat oven to 350F.
3. Lightly grease 9 inch pie pan.
4. Line bottom of pie dish with cheese and crumbled bacon.
5. In separate bowl, combine eggs, butter, onion, salt, flour and milk; whisk well. Some lumps are okay.
6. Pour egg mixture into pie pan.
7. Bake for 35 minutes, until set. Broil 5 more minutes if desired. 
    

FOR A VEGETARIAN VERSION
Substitute for the bacon with 1/2 cup of your favourite vegetables: mushrooms, red peppers, asparagus, etc.

Retro Baked Cheese Fondue

From Hot Off the Griddle #38, April 1995.

"This is a bit passé but so easy and delicious - if you can have the ingredients, or are clever with substitutions - that it is the ultimate lazy-day comfort food. Serve it with a healthy salad to take a bit of the edge off your food-guilt." - Marcia

INGREDIENTS

• 4 white bread slices
• butter or margarine, softened
• 1 cup shredded or slivered cheddar cheese
• 4 eggs
• 2 cups milk
• 1 tsp salt
• 1/2 tsp dry mustard

METHOD

1. Spread bread lightly with butter or margarine; cut into 1 inch squares; top with half of cheese; repeat.
2. In greased 1 1/2 quart casserole, arrange half of squares; top with half of cheese; repeat.
3. In medium bowl with wire whisk or hand beater, beat eggs with rest of ingredients; pour over cheese.
4. Set casserole in shallow baking pan on oven rack; fill pan with enough hot water to come halfway up side of casserole.
5. Bake in 350 deg. oven 1 hour and 25 minutes or until puffed and golden.

Serve at once to 4 hungry people.

Retro Cheese Sandwich Filling

From a 1924 cookbook called “The Gold Medal Sandwich Book”. Printed in Hot Off the Griddle #50, April 1996.

INGREDIENTS

• 1/4 pound cheese
• 2 sweet pickles
• 1 pimiento
• 1/4 cup walnuts
• 1/2 dozen olives

METHOD

1. Rub cheese through a grinder, or put through a ricer or grater.
2. Chop the pickles, pimiento, nuts and olives very fine and add to the cheese.
3. Mix well.

Vegan Cashew "Cheese"

Has to be tried to be believed. How about trying it on pizza?

INGREDIENTS

• 1/4 cup raw cashews
• 1 tsp lemon juice
• 2 Tbsp nutritional yeast flakes
• 1 ½ Tbsp cornstarch/tapioca/arrowroot
• 2 cups water
• garlic powder to taste (say ½ to 1 tsp)
• onion powder to taste (say ½ to 1 tsp)
• Salt, optional

METHOD

1. In a good blender add dry ingredients first, then add wet ingredients.
2. Mix well, until it looks smooth (1-2 minutes). It will thicken as you blend.
3. Pour contents into a saucepan on medium heat. Stir constantly until it thickens.

Keeps for a few weeks in the fridge.

Chocolate Mousse Torte

From Deborah Palmer of A Movable Feast

Like a chocolate truffle in cake form. Divine. 

INGREDIENTS

• 450 grams (1 lb) semisweet or bittersweet chocolate, cut into 1-inch pieces
• 10 Tbsp unsalted butter
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 4 large eggs, separated
• pinch of salt
• 2 Tbsp sugar
• 2 Tbsp all-purpose flour

METHOD

1. Preheat oven to 425 degrees F.
2. Butter sides and bottom of 8-inch spring form pant. Place 8-inch round piece of parchment in bottom of pan.
3. Place chocolate on top of butter in a glass bowl. Melt in microwave on high power for 1 minute.
4. Remove bowl and stir mixture to combine. Using 30-second bursts, continue to melt mixture, stirring between bursts. Cool mixture. Stir in extracts.
5. Using an electric mixer, beat egg whites with the salt until mixture begins to hold shape. Add sugar and continue to whip until mixture is thick and holds shape – but is not dry or stiff.
6. Place beaten whites in another bowl. Set aside.
7. Using the electric mixer, beat the egg yolks till fluffy and lemony yellow in colour – about 4 to 5 minutes.
8. Add the flour and continue mixing until blended through.
9. Add cooled chocolate mixture to egg yolks, mixing well.
10. With a rubber spatula, slowly add one third of the egg whites to the chocolate mixture, mixing from bottom of bowl to blend whites into chocolate.
11. Add remaining whites and continue gently blending until there are no white streaks left.
12. Pour mixture into prepared pan.
13. Bake cake in centre of oven for 15 minutes, then remove and allow to cool.
14. Run a knife around edge of spring form pan to loosen before removing cake to finish cooling.
15. When completely cooled, turn pan upside-down on serving platter and remove parchment paper.
16. For best results, refrigerate overnight.
17. Serve sprinkled with powdered sugar or topped with chocolate ganache.

Cake may be frozen before topping.

Orange Buttered Crepes

From Deborah Palmer of A Movable Feast

Makes approximately 16 crepes. 

CREPE INGREDIENTS

• 3 large eggs
• 2/3 cup milk
• 1/3 cup light cream
• ½ cup water
• ½ tsp salt
• 1 cup flour
• 1 Tbsp butter, melted
• 1 Tbsp sugar
• 2 Tbsp liqueur

ORANGE BUTTER

• Zest of 1 orange
• 3 Tbsp orange juice

OPTIONAL: orange flavoured liqueur OR whipped cream

TO MAKE CREPES …

1. Beat eggs, then beat in the milk, cream, water and salt.
2. When the mixture is well blended, add flour gradually, whisking it in until the batter is perfectly smooth.
3. Stir in melted butter, sugar and liqueur.
4. Leave the batter to rest for at least 2 hours.
5. Heat a crepe pan over medium-high heat; melt butter and spread to coat bottom and sides Cook the crepe over medium heat for about a minute.
6. Loosen the edge by running a knife or thin spatula under it, turn the crepe over, and cook on the other side for just a minute. The crepe should be golden, with golden brown spots here and there.
7. Before making the next crepe, brush pan with tiny bit of butter.

*It may take two or three crepes before heat is perfectly adjusted.

TO MAKE ORANGE BUTTER

1. In medium bowl, beat the butter until fluffy.
2. Gradually beat in sugar, then blend in orange zest.
3. Gradually beat in orange juice, 1 Tbsp at a time.

TO SERVE

Spoon some orange butter onto half of each crepe, using a scant teaspoon for each.
Fold crepes in quarters and arrange, slightly overlapping, on a warm, rimmed, heatproof platter.

*Crepes may be flamed by carefully heating liqueur in pan until barely warm to touch. Ignite carefully and pour flaming, over crepes. Lift crepes with 2 forks until flames die out. Serve at once on warm plates.

Apple Oat Crisp

From The New York Times New Natural Foods Cookbook. We first printed it in Hot Off the Griddle #44, October 1995.

INGREDIENTS

• 6 medium sized apples, washed, cored and thinly sliced.
• 3/4 cup plus 2 tablespoons dark brown sugar
• 1/2 tsp ground cinnamon
• 1/2 cup stoneground cornmeal
• 3/4 cup rolled oats
• 1/2 cup peanut oil or vegetable oil

METHOD

1. Preheat the oven to 300 degrees.
2. Oil a large heavy iron skillet.
3. Place the unpeeled apple slices in the skillet and sprinkle with 2 tablespoons of the sugar and the cinnamon.
4. In a bowl, combine the cornmeal, oats, and the remaining sugar.
5. Pour in the oil and work with the fingers through the dry mixture. Mixture will be crumbly.
6. Sprinkle over apples.
7. Bake for 40 minutes, or until the topping is brown. Do not overcook.

Serve warm.

Serves 6 to 8.

Baked Apples in White Wine

From The Shenandoah Valley Apple Cookbook. We first printed it in Hot Off the Griddle #44, October 1995.

INGREDIENTS

• 1/2 cup dry white wine
• 1/4 cup apple juice
• 1 Tbsp butter
• 1/2 tsp cinnamon
• 4 baking apples, cored
• 1/3 cup golden raisins

METHOD

1. Preheat oven to 350 degrees.
2. Combine all ingredients except apples and simmer 5 min.
3. Peel the top third of each apple and place peeled side up in a baking dish.
4. Fill cavities with raisins; pour wine mixture over apples.
5. Bake, basting occasionally with wine sauce for 1 hour, 20 minutes.

Serve chilled or at room temperature with sauce poured over apples.

Banana Walnut Muffins

From Gwyneth Paltrow’s wonderful book of recipes and reminiscence. 

Tried and recommended by Marissa… This super-easy recipe is wheat free and vegan!

INGREDIENTS

• 1/4 cup canola oil
• 1 cup whole spelt flour
• 1 cup light spelt flour
• 1/2 cup barley flour
• 1 tsp baking soda
• 1 tsp salt
• 3 very ripe bananas
• 1/4 cup brown rice syrup
• 1/2 cup maple syrup
• 1 Tbsp vanilla extract
• 1/2 cup raisins
• 1/2 cup chopped walnuts

METHOD

1. Preheat oven to 350F.
2. Line a 12-cup muffin tin with unbleached liners.
3. Combine dry and wet ingredients separately, then mix together.
4. Fill muffin tins and bake for 25 minutes or until done.

Blueberry Treat

Originally published in Foodstuffs Hot Off the Griddle, May 1995.

INGREDIENTS

• 1 1/3 cups graham cracker crumbs
• 1/4 cup sifted icing sugar
• 1/4 cup melted butter or margarine
• 2 eggs, unbeaten
• 1/3 cup sugar
• 8-oz. pkg softened cream cheese
• 1/4 tsp salt
• 2 cups fresh or frozen blueberries
• 1/2 cup sugar
• 2 Tbsp cornstarch
• 1/4 tsp salt
• 3/4 cup water
• 1/4 tsp grated orange rind

METHOD

1. Mix together crumbs, confectioners sugar and butter.
2. Press in 8 × 8 × 2 inch pan.
3. Beat eggs.
4. Add 1/3 cup sugar, cream cheese and salt; blend together.
5. Pour over crumb crust; bake in 375 deg. oven 20 minutes.
6. COOL!
7. Cover with 1 cup blueberries.
8. Blend together 1/2 cup sugar, cornstarch, salt and water.
9. Add remaining blueberries and rind.
10. Cook over low heat until clear and thick, stirring constantly.
11. Pour over berries. Chill before serving.

Makes 8 servings.

Blueberry Buckle

From “Country Cookbook”. This old favourite first appeared in Foodstuffs Hot Off the Griddle in August, 1995.

INGREDIENTS

• 1/2 cup shortening
• 1 cup sugar
• 1 egg, beaten
• 2 1/2 cups sifted flour
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 2 tsp lemon juice
• 2 cups blueberries (fresh or frozen)
• 1/2 tsp cinnamon
• 1/4 cup butter or margarine

METHOD

1. Cream shortening and 1/2 cup sugar.
2. Add egg, beat until light.
3. Sift together 2 cups flour, baking powder and salt.
4. Add to creamed mixture alternately with milk.
5. Spread in greased 9 × 9 pan.
6. Toss lemon juice with berries.
7. Sprinkle over batter.
8. Make crumb topping of remaining 1/2 cup flour, 1/2 cup sugar and other ingredients. Cover berries.
9. Bake in moderate oven (350 deg.) 1 hour, or until done.

Serve warm.

Bran & Raisin Muffins

Lovely with a slice of cheddar cheese and a cup of tea. From Hot Off the Griddle #11, February 1993.

INGREDIENTS

• 1 cup raisins
• 1/2 cup butter or margarine
• 1/2 cup brown sugar
• 1/2 cup molasses
• 4 eggs
• 2 cups milk
• 2 cups bran
• 1 cup whole wheat flour
• 2 cups white flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt

METHOD

1. Place raisins in small bowl; add boiling water to cover.
2. Set aside while making batter.
3. In large mixing bowl, cream together butter, sugar and molasses.
4. Add eggs, one at a time, beating well after each addition.
5. Blend in milk and mix thoroughly.
6. Add bran and whole wheat flour; mix well.
7. Stir together remaining dry ingredients.
8. Gradually add to mixture in large bowl; mix until dry ingredients are moist.
9. Fold in drained raisins.
10. Spoon batter into muffin cups, filling about 3/4 full.
11. Bake at 375 for 20 minutes or until done.

Makes 18.

Breakfast Muffins

From The Shenandoah Valley Apple Cookbook. We first printed this recipe in Hot Off the Griddle #44, October 1995.

INGREDIENTS

• 2 cups apples, unpeeled, cored, diced
• 1 1/3 cups sugar
• 1 cup chopped cranberries
• 1 cup shredded carrots
• 1 cup chopped pecans
• 2 1/2 cups unbleached or rye flour
• 1|Tbsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 2 tsp coriander (optional)
• 2 large eggs, beaten
• 1/2 cup vegetable oil

METHOD

1. In large bowl, mix apples and sugar and set aside.
2. Line 12 muffin tins with paper cups.
3. Preheat oven to 375 degrees.
4. Add cranberries, carrots and nuts to apple mixture.
5. Stir gently to combine.
6. Mix dry ingredients and add to apple mixture, stirring well.
7. Stir in eggs and oil, mixing gently but thoroughly.
8. Divide into muffin cups. Bake 25-30 minutes.
9. Cool for 5 minutes in pan, remove to wire rack.

Cherry Cobbler

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

INGREDIENTS

• 2/3 cup sugar
• 2 Tbsp flour
• 2 1/2 cups pitted sour red cherries
• 1 cup flour
• 1 1/2 tsp baking powder
• few grains of salt
• 3 Tbsp shortening
• 1/3 cup milk

METHOD

1. Mix sugar, 2 Tbsp flour and cherries.
2. Place in greased pan 8” x 8” x 2”.
3. Sift together 1 cup flour, baking powder and salt.
4. Cut in shortening with pastry blender.
5. Add milk to make soft dough.
6. Roll out on lightly floured board to 8” x 8”.
7. Place over cherries.
8. Score dough in squares.
9. Bake in 400 deg. oven for 30 minutes.

Serve hot.

Cinnamonjam Squares

From the Better Homes and Gardens' Homemade Bread Book.

Delicious with a cup of coffee.

INGREDIENTS

• 1 1/2 cups all purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup butter or margarine
• 1/2 cup raisins
• 2 tsp packed brown sugar
• 1 tsp ground cinnamon
• 1/2 cup butter milk or sour milk
• 1 beaten egg
• 1/4 cup strawberry jam
• Powdered sugar

INSTRUCTIONS

1. Stir the first 4 inrgedients and 1/4 tsp salt thoroughly.
2. Cut in butter till mixture resembles coarse crumbs.
3. Combine 1/2 cup of the mixture, raisins, brown sugar and cinnamon. Set aside.
4. Beat buttermilk and egg into remaining flour mixture.
5. Spread 1/2 the batter in lightly greased 8×8×2 inch baking pan.
6. Top with raisin mixture.
7. Spoon on jam.
8. Top with remaining batter.
9. Bake at 350 degrees for 35 to 40 minutes.
10. Cool. Dust with powdered sugar.

Cinnamon Rolls (Quick Bread)

From Company’s Coming. We first printed this in Hot Off the Griddle #23, January 1994.

INGREDIENTS

• 2 cups 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 or cut up raisins

METHOD

1. In large bowl put flour, sugar, baking powder and salt.
2. Cut in 1/4c butter until crumbly.
3. Make a well in the centre. Pour milk in well.
4. Stir to form soft dough, adding a bit more milk if needed.
5. Turn out on lightly floured surface. Knead 8-10 times.
6. Roll into rectangle about 1/3” thick and 12” long.
7. Cream butter, brown sugar and cinnamon together well.
8. Drop 1 measuring tsp into each of 12 greased muffin tins.
9. Spread the remaining cinnamon mixture over dough rectangle.
10. Sprinkle currants over top.
11. Roll up and cut into 12 slices. Place cut side down in muffin pan.
12. Bake at 400F for 20-25 minutes. Turn out on tray.

Makes 12.

Coffee Mousse

From Deborah Palmer of A Movable Feast.

Coffee, chocolate and whipping cream—a combination that’s hard to beat. Excellent for almost every occasion or just because …

INGREDIENTS

• 4 eggs
• 2 Tbsp gelatin
• 1/2 cup espresso coffee freshly brewed
• 1/3 cup superfine sugar (caster or powdered sugar)
• 1 cup whipping cream
• Whipped cream for garnish
• Chocolate covered coffee beans

METHOD

1. Separate eggs. In medium-size bowl, beat egg whites until they form soft peaks.
2. In second medium-size bowl, dilute the gelatin in 1/4 cup of water. Add espresso coffee, sugar and egg yolks. Beat until smooth.
3. In third medium-size bowl, whip cream until it forms soft peaks. Fold into the coffee mixture (second bowl). Then fold in the beaten egg whites (from first bowl).
4. Spoon the combined mixture into individual dessert cups or glasses.
5. Refrigerate for two hours. Just before serving, decorate with a spoonful of whipped cream and a few chocolate covered coffee beans.

Cornmeal Pepper Lime Scones

From Company’s Coming Whole Grain Recipes by Jean Pare

INGREDIENTS

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup grated Monterey Jack cheese
• 1/2 cup yellow cornmeal
• 2 Tbsp granulated sugar
• 2 tsp baking powder
• 2 tsp grated lime zest
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pepper

• 1/2 cup cold butter (or hard margarine), cut up

• 1 large egg, fork-beaten
• 1 cup buttermilk (or soured milk)

METHOD

1. Combine first 10 ingredients in large bowl. Cut in butter until mixture resembles coarse crumbs. Make a well in center.
2. Add egg and buttermilk to well. Stir until just moistened.
3. Drop, using 1/3 cup for each scone, about 2 inches apart onto greased baking sheet.
4. Bake in 400F oven for about 20 minutes until golden and wooden pick inserted in center comes out clean. Let stand on baking sheet for 5 minutes. 
5. Remove scones from baking sheet and place on wire rack to cool. Makes 12 scones.