Almond Bark (Leanna Barlott) (Top)

3 packs of 175 gr. Choco. chips.

10 millilitres of solid lard (no subs)

175 gr. of whole, unblanched and roasted almonds

 

Melt lard in a double boiler.  Add chocolate chips.

Stir constantly.

Be careful not to burn the chocolate.

It happens very fast.

Remove from heat asap after meltdown.  Add almonds

Spoon onto a cookie sheet lined with wax paper.

Adjust thickness.

Break into pieces & refridgerate (store up to 3 weeks)

[Can substitute almonds with broken pieces of candy cane or peppermint candies - or raisins, sunflower seeds etc.]

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Apple Crisp (Top)

Filling:                                     

1 kg apples before peeling       

1 T white flour                         

1/2 C white sugar                     

2 T lemon juice                         

1/2 tsp ground cinnamon         

                                                   

Topping:

1 C rolled oats - grind them

1 C white flour

1 C brown sugar

1/2 tsp baking powder

1 tsp cinnamon

1/2 C butter

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Oven to 350. Peel & cut apples into smallish pieces

In bowl, add dry to apples, add lemon juice, then mix

Mix  topping ingredients, add to apples in cooking dish

Mix some of the topping into the apples so crust not thick

Cook 30 to 40 minutes

Try with peaches or berries instead of apples

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Bar – Applesauce Bars (Top)

11/2 C whole wheat flour

Pinch cloves (optional)

½ C wheat bran

Pinch of salt

¼ C ground flax

2 C unsweetened applesauce

1 T baking powder

½ C brown sugar

2 tsp cinnamon

2 eggs

½ tsp ground nutmeg

1/3 C canola oil

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Mix first 8 ingredients in a large mixing bowl

Mix last 4 ingredients in another bowl

Pour over the flour mixture until moistened

Pour into greased 9 x 13 baking pan

Bake at 350 for 35 minutes

Cut into bars

Kids like these, can cut them into interesting shapes

 

Bar – Squamish Bar (Top)

1 C peanut butter

1/2 C brown sugar

1/2 C corn syrup

1 C rice crispies

1 C corn flakes

2 C icing sugar

1/4 C soft butter

2 T cream

1 tsp vanilla

85 grams (3 oz) semi sweet chocolate

1 T butter

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Heat first 3 ingredients on low

Add in both cereals and mix

Press into a greased 9 x 9 inch pan

Mix icing sugar, butter, cream and vanilla

Spread over the base and chill

Melt chocolate & butter and spread over evenly

When partly hardened score the surface

Makes it easier to cut later

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Beans - Baked Beans Canadiana (Top)

1 T canola oil

1 tsp salt

4 slices bacon

1 6 oz can tomato paste

1 large onion, chopped

1/3 C brown sugar

½ green pepper, chopped

¼ cup maple/corn syrup/molasses

2 C cooked white beans

 

Fry bacon, onion, pepper until onion & pepper are soft

Put in casserole and stir in beans, paste, salt, sugar and syrup

Bake at 350 for an hour (or more).

 

Beans - Quick Beans (Top)

1 or more cans of beans

2 T molasses (per can)

½ white onion per can of beans

2 T of ketchup (per can)

Couple slices of bacon per can

 

Fry the onion and bacon

Add the beans

Adjust to taste – more ketchup or add brown sugar if its not sweet enough

Add molasses if its not dark enough

Let it reduce until its nice and thick

 

Biscotti - Hash Biscotti Bars from Marjorie (Top)

1 C butter

11/2 tsp cinnamon

21/4 C brown sugar

1 tsp cloves

3 eggs

1 tsp nutmeg

1/3 C molasses

1 C raisins

4 C flour and 11/2 tsp bak. soda

1 C walnut pieces

11/2 tsp of baking powder

1 C chocolate chips

 

Cream butter & sugar

Add eggs & molasses & cream til smooth

Combine dry ingredients & add to mixture

Stir just til blended.

Shape dough into 6 logs – 14x 1.5 x .5

2 logs on a cookie sheet.

Cookie sheet must be buttered and floured. 

Bake @ 375 for 14 mins.  Dough will be soft. 

Lift off carefully

Cool, then slice into bars.  Store in an air tight container

 

Brack - from Janet Moran (Top)

1 C raisins

1 beaten egg

1 C currents

4 tsp baking powder

2 C tea

2 C flour

1 C brown sugar

 

Mix fruit and sugar in bowl

Pour the warm tea in and stir

Leave to soak overnight

Add beaten egg, baking powder and flour & beat well

Bake in greased pan at 300F for 1 hour (+/-)

Best if left till next day before cutting

 

Buns – White Dinner Rolls for Bread Maker (Top)

1&2/3 C water

2 T powdered milk

2 T shortening (Canola Oil)

2 T sugar

1&1/2 tsp salt

4&1/3 C white flour

1&1/4 tsp yeast

1 egg beaten (for glaze)

 

Put ingredients in order into the bread maker

Making the dough takes 2 hours

Put canola on counter to keep the material from sticking

Roll dough out by hand and cut in half

Cut each half into 8-9 cookies

Roll into balls.  Put on cookie sheet or 2 9 by 9 pans

Let rise for awhile

Put beaten egg glaze on

Cook at 350 for 25+ minutes

 

Burritos - Black Bean Burritos (Top)

1 C canned black beans, rinse

1&1/4 C shredded cheese

¾ C canned kernel corn

Sour cream

¾ C salsa

Tomatoes

10 inch flour tortillas

Lettuce

 

Combine the beans, corn and salsa in a bowl

Put all the other ingredients on the tortilla and hog out

[Note: in this case the beans are whole versus refried]

 

Butter Tarts (Top)

2 C raisins

2 eggs

4 T melted butter

1 tsp vanilla

2 C brown sugar

 

Mix together

Fill tart shells

Cook for 30 minutes at 350

Pastry – cut rounds with a 4.5 to 5 inch diameter cutter

(I use a tupperware type container)

 

Cake - 6 Minute Chocolate Cake (Top)

11/2 C white flour

1/3 cup unsweetened cocoa

1 tsp baking soda

1/2 tsp salt

1 cup sugar

1/2 cup vegetable oil

1 C cold water or coffee

2 tsp vanilla extract

2 T vinegar

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Pre-heat oven to 375.

Sift 1st five ingredients into baking pan

Mix next 3 liquids (no vinegar), pour and mix.

When batter is smooth add vinegar

Stir until vinegar is evenly distributed

Bake 25 to 30 minutes

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Icing - Use the standard chocolate butter icing

GLAZE

1/2 lb semi sweet chocolate

1/4 C hot water, milk or half and half

1/2 tsp vanilla extract

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Cake - Bacardi Rum Cake (Top)

1 C chopped pecans or almonds Glaze:

1 package yellow cake mix ½ C butter

4 eggs ¼ C water

½ C rum 1 C sugar

½ C water ½ C rum

½ C oil

 

Grease and flour a bundt pan

Mix the cake ingredients together.  Bake for an hour

Cool and invert on rack.  Put some glaze on and add nuts

Slice into thin wedges and pour the rest of the glaze all over

Glaze: Melt butter, add to saucepan, stir in water and sugar

 

Cake - Banana Slab Cake (Top)

2 large bananas (mashed)

1 egg

1 tsp baking soda

11/3 C flour

1 C sugar

1 tsp baking powder

1/2 C butter

5 T milk

 

Mix bananas and let stand

Cream sugar with butter, add egg and blend

Sift flour with baking powder and add to the creamed mixture alternating with the milk

Add banana and mix quickly and thoroughly

Spoon into an 8 x 8 greased pan

Bake at 350 for 30 minutes.  Cover with maple icing.

 

Cake - Christmas Pineapple Fruitcake (Top)

2 C golden raisins

2.5 C mixed glazed fruit

1.5 C diced candied cherries

1 C slivered almonds

1/4 C flour

1 C butter

1 C sugar

5 eggs

1 C undrained crushed pineapples

2 C flour

2 tsp baking powder

2 tsp alspice

1 tsp salt

1 tsp vanilla extract

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Bowl #1 (large) - Rinse & drain raisins

Add glazed fruit, cherries & almonds

Sprinkle with flour, toss & coat everything

Bowl #2 (large) - Cream the butter and sugar

Beat in the eggs one at a time

Add vanilla extract

Bowl #3 (med) - Sift flour, baking powder, alspice & salt

Cup #4 - 1 cup of crushed pineapple

Add dry ingredients & pineapple to creamed mix (#2)

Pour batter over fruit (#1) and mix

Pour into buttered pan with buttered foil

Bake at 275 for 3 hours (low heat!!)

Check after 2.5 hours (don't want it dry)

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Cake - Whipped Cream Cake (Top)

1 package strawberry jello (3 oz)

1 pkg frozen strawberries

¼ C drained strawberry juice

 

Drain strawberries well 

Heat the juice and jello and until dissolved

Mix strawberries, jello and 1 C of whipping cream (whipped)

 

Cool in fridge 10-15 minutes.  Don’t let it gel solid

Ice an angel food cake.  Leave in fridge for 1-2 hours.

 

Cheesecake - Blueberry Cheesecake (Top)

Graham Wafer Crust Ingredients

1/3 C butter

1&1/3 C graham wafer crumbs

¼ C granulated sugar

(use 8"x 8" cake pan or  9"pie dish)

 

Graham Wafer Crust Directions

Melt butter

Stir in crumbs and sugar

Press into bottom of cake pan

Bake at 350 for 8 minutes

Cool before filling

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Filling Ingredients

8 to 12 oz of light cream cheese

1 tin condensed milk

1/4 C lemon juice

1 tsp vanilla

 

Filling Instructions

Beat cheese until creamy (in blender)

Add milk and beat more

Add vanilla & lemon juice

Pour over cooled crust 

Refrigerate

 

Glaze Ingredients

1 envelope of blueberry glaze

¾ C sugar for the glaze

2 C of blueberries

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Glaze Instructions

Follow instructions

Gets lumpy so add water a little at a time

Can use other fruit besides blueberries

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