Apricot Date Balls

A recipe from Cookies! Created by: The Kitchens of Cy DeCosse Incorporated

INGREDIENTS

• 3/4 cup sugar
• 1/2 cup chopped dried apricots
• 1/2 cup chopped dates
• 2 eggs, beaten
• 1 cup finely chopped walnuts
• 1 tsp vanilla
• granulated sugar

METHOD

• Line airtight container with wax paper. Set aside. In 2-quart (2L) saucepan, combine 3/4 cup sugar, the apricots, dates and eggs. Cook over low heat for 6 to 8 minutes, or until mixture pulls away from side of pan, stirring constantly.

• Remove from heat. Stir in walnuts and vanilla. Let stand for 45 to 50 minutes, or until mixture is cool enough to handle.

• Shape mixture into 1-inch balls. Roll balls in sugar. Place balls in prepared container. Store in refrigerator.

Beautiful White Birthday Cake

Contributed by Kim Falls

It’s easy enough to be an everyday cake and special enough to be a birthday cake. Two thumbs up from Kim, who makes it regularly as her tried and true cake for decorating. Makes two 9-inch round cakes or one 9 × 13 inch cake.

INGREDIENTS

• 2 1/2 cups cake flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• Pinch salt
• 3/4 c unsalted butter (at room temperature)
• 1 1/4 cup sugar
• 3 large eggs (at room temperature)
• 2 tsp (pure) vanilla extract
• 1 cup buttermilk (or reconstituted buttermilk powder)

METHOD

1. Mix dry ingredients well.
2. Beat butter until smooth (medium speed with mixer). Add sugar and beat until fluffy. Add eggs one at a time just until blended. Beat in vanilla.
3. Add flour mixture and buttermilk to butter mixture alternately in 3 batches. Make sure to scrape down sides of bowl so that all is evenly combined.
4. Bake at 350 for 25 to 30 minutes until cake tester comes out clean.

Billy Goats

A recipe from “The Woman’s Association of North Lonsdale United Church”
Vancouver, BC circa 1940s

INGREDIENTS

• 2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt

Sift, and mix with:

• 1 lb. chopped dates
• 1/2 cup chopped nuts
• 1/2 cup coconut
• 1 cup rolled oats

Cream:

• 1 1/2 cups brown sugar
• 2 eggs
• 1 cup butter
• 1 tsp vanilla

METHOD

Stir combined flour, fruit mixture into creamed mixture. Drop by the spoonfuls onto greased cookie sheet. Bake at 375 degrees 10 to 15 minutes.

Bran Cookies

From Hot Off the Griddle #27, May 1994…but the original recipe is much older!

INGREDIENTS

• 1/2 cup butter or margarine
• 3/4 cup raw sugar
• 1 Tbsp cream or milk
• 1 egg
• 2 tsps baking powder
• 2 cups plain bran
• 1 1/2 cups unbleached all-purpose flour
• pinch of salt
• 1 tsp vanilla

METHOD

1. Cream the butter and sugar, add the well-beaten egg, the cream, bran, flour, baking powder, salt and vanilla.
2. Mix together 1/2 cup (extra) each of bran and flour to use in rolling out.
3. Roll only a third of the dough at a time, about 1/4 inch thick, and cut with a tin cookie cutter.
4. Bake at about 350F, about 12 minute (until golden brown).

Makes about three dozen very healthy cookies!

Carrot Oatmeal Cookies

From “Madame Benoit Cooks at Home” (1978) by Jehane Benoit

Madame Benoit says, “These are very old-fashioned, big, soft, spicy cookies … and very good keepers.” We say, “As if they last that long!”

Yield: 4 dozen

INGREDIENTS

• 1 cup light brown sugar
• 1/2 cup soft margarine or butter
• 2 eggs
• 1/3 cup milk
• 1 cup raw grated carrots
• 1 1/2 c all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 2 cups fine oatmeal
• 1 cup seedless raisins

METHOD

1. Cream sugar, butter and eggs until light and creamy.
2. Add milk and carrots and stir until well-mixed. Put aside.
3. Sift together flour, baking soda and powder, salt, cinnamon and nutmeg. Add oatmeal. (Real oatmeal is best. You may use quick oats, or “blenderized” rolled oats but the end result will be less substantial.)
4. Add raisins and stir until the raisins are well-coated with flour mixture.
5. Mix with creamed mixture. This is a fairly stiff batter.
6. Drop by teaspoonfuls onto a greased or parchment-lined cookie sheet.
7. Bake at 350F about 15 minutes or until golden brown on the outside and chewy-soft on the inside.

Choco-Cherry Macaroons

A recipe from Cookies! Created by: The Kitchens of Cy DeCosse Incorporated

INGREDIENTS

• 6 cups flaked coconut
• 1 can (14oz) sweetened condensed milk
• 1 tsp almond extract
• 1 cup miniature semisweet chocolate chips
• 1/2 cup chopped maraschino cherries, well drained

METHOD

• Heat oven to 350F. Line cookie sheet with parchment paper. Set aside. In large mixing bowl, combine coconut, milk and almond extract. Stir until coconut is well coated. Stir in chips and cherries.

• Drop dough by heaping teaspoons 2 inches apart onto prepared cookie sheets. Bake for 7 to 8 mintues, or until edges are golden brown. Cool completely before storing.

• Tip: Parchment paper is necessary for success with this recipe. Parchment paper can be reused if crumbs are scraped off paper.

Chewy Chocolate Chip Cookies

From Alton Brown’s Good Eats.

Some tips on cookie making – if you want a chewier cookie, try using bread (hard) flour. The high protein content produces a chewier cookie where cake and pastry (soft) flour is low protein so produces a lighter crumb (it’s crunchier). Try it out!

INGREDIENTS

• 8 oz (1 c) unsalted butter
• 12 oz (about 2 3/4 c) bread (hard) flour
• 1 tsp kosher salt (or table or sea…)
• 1 tsp baking soda
• 2 oz (about 1/4 c) granulated sugar
• 8 oz (just shy of 1 1/4 c) golden brown sugar
• 1 large egg
• 1 large egg yolk
• 2 Tbsp whole milk
• 1 1/2 tsp vanilla extract
• 12 oz (2 c) chocolate chips (semi-sweet are best)

METHOD

1. Melt butter, set aside.
2. Sift together flour, salt, baking soda and place on a paper plate (you can just use a bowl if preferred)
3. Pour the butter into a stand mixer’s bowl. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes (really, two minutes, no skimping!)
4. Whisk together whole egg, egg yolk, milk and vanilla.
5. Reduce mixer speed and slowly add egg mixture. Mix until thoroughly combined, about 30 seconds.
6. Gradually integrate dry ingredients, scraping down the bowl as you go.
7. Once this is done, drop the speed to “stir” and edd the chocolate chips.
8. Chill the dough for one hour.
9. Heat oven to 375F and place racks in top and bottom third of oven.
10. Scoop the dough with 1 1/2oz cookie scoop (ice cream scoop size) onto parchment paper, 6 cookies per sheet.
11. Bake two sheets at a time for 15 minutes, rotating pans halfway through.
12. Remove from oven, slide parchment with cookies onto cooling rack, and wait at least 5 minutes before devouring.

Chocolate Wishing Ring Cake

From Hot Off the Griddle #36, March 1995.

METHOD

1. Sift together 1 1/3 cups sifted flour, 1 tsp baking powder, 1 tsp salt, 1/2 tsp soda, 1 1/4 cups sugar.
2. Add 1/3 cup shortening, 3/4 cup buttermilk or sour milk.
3. Beat for 2 minutes until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes)
4. Add 2 eggs, unbeaten, 2 1/2 squares chocolate, melted and slightly cooled, 1 tsp vanilla. Beat for 2 minutes.
5. Pour into well greased and floured 9 inch ring pan, 3 inches deep, fillling half full.
6. Bake in 375 degree oven 30 to 35 minutes.
7. Cool, and frost with your favourite icing, or drizzle with a light glaze (like that given for “Hot Cross Buns”).
8. Before serving, fill ring with scoops of ice cream. Or, for Easter, fill with coloured candy Easter eggs and other treats to give the cake the appearance of an Easter basket full of goodies!

Flourless Peanut Butter Cookies

From www.TastyKitchen.com

Test-driven by Foodstuffs staff and the cookies have been pronounced delicious.
 

INGREDIENTS

• 2/3 cup rolled oats (gluten-free if desired)
• 1 tsp baking soda
• 1 cup old-fashioned peanut butter
• 2/3 cup dark brown sugar
• 2 large eggs
• 1-1/2 tsp vanilla extract
• 2/3 cup chocolate chips
   

METHOD

1. Preheat oven to 350 F.
2. In small bowl, beat peanut butter, brown sugar, eggs and vanilla with electric mixer until smooth, about 3 minutes. Mix in dry ingredients with wooden spoon, then gently fold in chocolate chips.
3. Roll cookies into 2-inch dough balls and place onto cookie sheet 2 inches apart, then barely flatten top of cookie with your hand. The dough should be pretty sticky so if you find this method annoying, simply use a cookie scoop to drop the cookie dough onto prepared baking sheet. The cookies may not be as round in shape and perhaps a bit thicker, but that’s okay, they will still be delicious.
4. Bake cookies for 9 to 11 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
5. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.

YIELD: 16-20 cookies

Fruit 'n Oat Balls

A recipe from Cookies! Created by: The Kitchens of Cy DeCosse Incorporated

INGREDIENTS

• 3 cups uncooked old-fashioned rolled oats
• 1/2 cup flaked coconut
• 3 TBSP shelled sunflower seeds
• 1/2 cup sugar
• 1/2 cup butter or margarine
• 2 eggs, slightly beaten
• 1/2 cup finely chopped dried fruit mix
• 1/2 to 1 tsp almond extract

METHOD

• Line airtight container with wax paper. Set aside. In large mixing bowl, combine oats, cocount and seeds. Set aside.

• In 1-quart (1L) saucepan, combine sugar, butter and eggs. Cook over low heat until slightly thickened, stirring constantly. Add dried fruit. Cook until thickened, stirring constantly. Remove from heat. Cool slightly. Stir in almond extract. Pour fruit mixture over oat mixture. Stir until well blended.

• While mixture is still warm, shape into 1-inch balls. Place balls in prepared container. Store in refrigerator.

Gluten & Dairy Free Brownies

INGREDIENTS

• 1/2 cup honey
• 1/2 cup coconut oil
• 1 cup almond meal (ground almonds)
• 5 Tbsp cocoa powder
• 2 eggs
• 1 tsp vanilla
• 1 tsp sea salt
• 1/4 tsp baking soda
• 1/4 cup chocolate chips

METHOD

1. Preheat oven to 350F.
2. Melt coconut oil on low heat in medium size pot, just until melted (do not boil).
3. Remove from heat. Add honey, stir. Add remaining ingredients to pot and mix well.
4. Spread in a lightly greased 8 × 8 inch pan.
5. Bake for 20 to 25 minutes, until center is set.
6. Cool before removing from pan – if you can wait that long.

Gold Cake

From Hot Off the Griddle #12, March 1993.

Make meringues (look for a recipe in our collection) with the leftover egg whites. 

INGREDIENTS

• 2 1/2 cups cake flour
• 4 tsp baking powder
• 1/2 tsp salt
• 2/3 cup shortening
• 1 1/4 cups sugar
• 7 egg yolks
• 2/3 cup milk
• 1 1/2 tsp vanilla

METHOD

1. Sift together flour, baking powder and salt, 3 times.
2. Cream together shortening and sugar.
3. Beat egg yolks until thick and lemon-coloured; add to creamed mixture; beat well.
4. Add flour mixture alternately with milk; add vanilla extract.
5. Pour into greased tube pan 9” in diameter.
6. Bake in moderate oven (350 deg.) 1 – 1 1/4 hours.
7. Cool 10 minutes.
8. Remove cake from pan; cool on wire rack.

High Octane Energy Bars

These easy bars will give you an excellent start on the day. They’re packed with essential
nutrients for energy, focus... convenience.

INGREDIENTS

• 6 Tbsp butter or coconut oil
• 1/4 cup brown or raw sugar or sucane
• 1 egg
• 1/4 tsp salt
• 3/4 cup mashed ripe bananas (about 3 medium ones)
• 2 cups quick cooking oats (not instant) oats
• 1/2 cup broken-up walnuts
• 1/4 cup dried cranberries or raisins or chopped dates or …

METHOD
Cream together butter and sugar. Add egg and beat well. Add mashed banana and salt. Beat all together. Add oats and nuts and stir well. Spread in a greased 8 inch square pan. Bake in a 350F oven for almost an hour until firm. (Check often after 45 minutes.)

Cut into squares when cool.

Israeli Honey Cookies

From Hot Off the Griddle #32, October 1994.

INGREDIENTS

• 1 cup sifted all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup soft shortening
• 1 egg, unbeaten
• 1 tsp vanilla extract
• 1/2 cup honey
• 1/2 cup rolled oats
• 1/2 cup chopped walnuts
• 1/2 cup seedless raisins
• 1 cup semisweet chocolate chips

METHOD

1. Heat oven to 375 F.
2. Sift together flour, baking powder, salt.
3. Mix shortening, egg, vanilla, honey until very light and fluffy.
4. Beat in flour mixture, oats, nuts, raisins, chocolate by hand.
5. Drop by teaspoonsful onto greased cookie sheet; flatten with tines of fork.
6. Bake 10 minutes.

Makes 5 dozen.

Madeleines

These shell-shaped biscuits famously appeared in Proust’s À la Recherche du Temps Perdu. In possibly the finest literary example of spiritual transcendence through sensory experience, a madeleine dunked in limeflower tea calls forth powerful, yet involuntary, childhood memories.

"And as soon as I had recognized the taste of the piece of madeleine soaked in her decoction of lime-blossom which my aunt used to give me (although I did not yet know and must long postpone the discovery of why this memory made me so happy) immediately the old grey house upon the street, where her room was, rose up like a stage set to attach itself to the little pavilion opening on to the garden which had been built out behind it for my parents (the isolated segment which until that moment had been all that I could see); and with the house the town, from morning to night and in all weathers, the Square where I used to be sent before lunch, the streets along which I used to run errands, the country roads we took when it was fine. And as in the game wherein the Japanese amuse themselves by filling a porcelain bowl with water and steeping in it little pieces of paper which until then are without character or form, but, the moment they become wet, stretch and twist and take on colour and distinctive shape, become flowers or houses or people, solid and recognizable, so in that moment all the flowers in our garden and in M. Swann’s park, and the water-lilies on the Vivonne and the good folk of the village and their little dwellings and the parish church and the whole of Combray and its surroundings, taking shape and solidity, sprang into being, town and gardens alike, from my cup of tea." (Montcrieff translation. Check out the Lydia Davis translation for a slightly more elegant reading.)

INGREDIENTS

• 2 eggs
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/3 cup white sugar
• 1/2 cup all-purpose flour
• 1 tablespoon lemon zest
• 1/4 cup butter
• 1/3 cup granulated sugar for decoration

METHOD

1. Preheat oven to 375 degrees F (190 degrees C).
2. Butter and flour 12 (3 inch) madeleine molds; set aside.
3. Melt butter and let cool to room temperature.
4. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
5. Beating constantly, gradually add sugar; continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
6. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
7. Add lemon zest and pour melted butter around edge of batter.
8. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
9. Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
10. Use the tip of the knife to loosen madeleines from pan; invert onto rack.
11. Immediately sprinkle warm cookies with granulated sugar.

Serve with limeflower tea (known as linden blossom tea in these parts) for a Proustian experience.

Margaret's Everyday Fruitcake

An easy fruitcake that you can eat and enjoy right away.

FIRST

• 5 oz butter (2/3 cup)
• 5 oz sugar (3/4 cup)
• 12 oz mixed fruit (1 3/4 cup)
• 2/3 cup water
• Boil all together in pan and simmer for 10 minutes. Let cool.

THEN ADD…

• 8 oz self-raising flour (1 1/2 cup + 1 Tbsp)
• 2 eggs
• 1 tsp mixed spice
• Bake in loaf pan at 300 degrees farenheit for 1 1/4 hours.
• Let cool.
• Eat and enjoy.

Molasses Cookies

From the Collection of Marg Dye. Published in Hot Off the Griddle #20, November 1993.

INGREDIENTS

• 1/2 cup butter or margarine
• 1/2 cup sugar
• 1 egg, unbeaten
• 1/2 cup molasses
• 1 cup rolled oats
• 1 tsp soda
• 1 1/2 cups flour
• 1/2 tsp each ginger, nutmeg

METHOD

1. Mix all together and drop by teaspoonful onto greased cookie sheet.
2. Bake at 350 until done — about 15 minutes.

No Bake Peanut Butter Bars

A recipe from Cookies! Created by: The Kitchens of Cy DeCosse Incorporated

INGREDIENTS

• 2 cups graham cracker crumbs
• 1 1/2 cups powdered sugar
• 1 cup chunky peanut butter
• 1/2 cup butter or margarine, melted
• 1/2 cup chopped salted peanuts
• 1 1/2 cups milk chocolate chips

METHOD

• Lightly grease 11 × 17-inch (2L) baking pan. Set aside. In large mixing bowl, combine all ingredientss, except chips. Press mixture evenly into prepared pan.

• In 1-quart (1L) saucepan, melt chips over low heat, stirring constantly. Spread chocolate evenly over bars. Chill until set before cutting.

Microwave tip: In medium mixing bowl, melt chips at 50% (Medium) for 2 1/2 to 5 1/2 minutes, stirring after every minute. Continue as directed

No Bake Power Balls/Bars

From Alive Magazine January 2010. A great snack that everybody loves!

INGREDIENTS

• 1/2 cup (125 mL) large flake oats
• 1/4 cup (60 mL) unsalted raw peanuts
• 1/4 cup (60 mL) unsalted raw pumpkin seeds
• 1/4 cup (60 mL) raw sunflower seeds
• 1/4 cup (60 mL) flaked semi-sweet coconut
• 1/4 cup (60 mL) golden seedless raisins
• 2 Tbsp (30 mL) dried cranberries
• 2 Tbsp (30 mL) brown flaxseeds
• 1 Tbsp (15 mL) toasted sesame seeds
• 1 1/4 cups (300 mL) rice cereal
• 1 1/4 cups (300 mL) bran flakes
• 1/2 cup (125 mL) liquid honey
• 1/3 cup (80 mL) corn syrup
• 1 tsp (5 mL) vanilla extract

METHOD

1. Preheat oven to 350 F (180 C).
2. Lightly grease a 16 × 13 × 1 inch (40 × 33 × 2.5 cm) metal baking pan or a large lasagna-sized pan and set aside.
3. Combine oats, peanuts, pumpkin seeds, sunflower seeds, and coconut in a large shallow metal baking pan. Stir together to evenly distribute.
4. Bake in centre of preheated oven for 8 to 10 minutes or until slightly golden.
5. Remove from oven and bring to room temperature before continuing.
6. Transfer to very large bowl. Add raisins, cranberries, flaxseeds, sesame seeds, and cereals. Stir to blend.
7. Combine remaining 4 ingredients in small saucepan. Stir over low heat to blend. Remove and slightly cool.
8. When peanut butter mixture has cooled, add to seeds and cereal mixture in large bowl. Stir to blend. Add a little more corn syrup if mixture isn’t holding together.
9. Transfer to prepared baking sheet and press mixture into an even layer. Use a rolling pin if needed to flatten the top. Cover tightly with plastic wrap and refrigerate until firm. Cut into bars using a pizza cutter.
10. Alternatively, let mixture rest for 20 minutes in the refrigerator. Then, when firm enough to roll, rub hands with a little butter and roll mixture into 1 in (2.5 cm) balls. Cover and refrigerate until firm, preferably overnight.

Balls or bars can be stored in the refrigerator in a tightly covered container for several days. Makes about 60 bars or balls.

Note: for a very crispy bar, bake in 350 F (180 C) oven for 12 minutes.

Peanut Butter Cookies

From Hot Off the Griddle #20, November 1993.

INGREDIENTS

• 2 1/2 cups sifted flour
• 1 tsp soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup margarine
• 1 cup granulated sugar
• 2 eggs
• 1 cup peanut butter
• 1 tsp vanilla

METHOD

1. Mix in order given and drop by spoonful on baking sheet.
2. Press both ways with fork.
3. Bake in 350 degrees oven about 12 minutes.