Most Recent Recipes Below

sent in by our viewer Leigh Ann Seller Robb

Fruit:

1  1/2 cups golden raisins — about 6 oz

4 oz diced candied citron peel

8 oz candied red cherries

4 oz candied green cherries

8 oz candied yellow pineapple

1/4 cup each of brandy and Amaretto

or 1/2 cup brandy

Cake:

1/2 cup all-purpose flour

4 oz whole blanched almonds

1/2 cup each butter and shortening

1 cup granulated sugar

4 eggs

1 teaspoon almond flavouring — (1 to 2)

2  1/2/cups all purpose flour

1/4 cup each of brandy & Amaretto

or 1/4;cup brandy

1/4 cup milk

2 oz ground almonds — (1/2 cup)

Day 1: Place raisins, peel and whole cherries in a large bowl. Cut pineapple into 1/2 pieces and add. Pour 1/4:cup each of brandy and Amaretto over top. Mix thoroughly, cover and leave overnight.

Day 2: Preheat oven to 275. Grease a 6 1/2 and a 5″ round fruit cake pan, or any suitable baking pans that will hold at least 11 1/2 cups batter. Line the pans with heavy brown paper and grease the paper. Sprinkle 1/3 cup flour over the fruit mixture, and toss to coat fruit. Mix in whole nuts.

Place 1/2 cup each of butter & shortening in a large mixing bowl. Beat together until creamy. Gradually beat in the sugar, eggs, then the flavourings. Add 1 teaspoon almond flavouring if you’ve added almond liqueur or 2 teaspoons if you’ve only added brandy. Add about 3/4 cup of flour, beating just until mixed. Beat in the brandy & Amaretto. Add another 3/4 cup of flour, beating just until mixed. Beat in the milk and remaining 3/4 cup flour. Then stir in the almonds. Pour over the fruit and nut mixture and stir until combined.

Turn into the prepared cake pans and smooth the top. Place a pan containing water on the bottom rack of the oven. Bake cakes in the centre of preheated oven for 2 – 3 hours. Remove from oven, let cool in pans on a rack for 15 – 20 minutes. Then remove from the pans & peel off paper. Cool completely.

Wrap cakes in cheesecloth moistened with brandy and store in a tightly covered container or overwrap with foil.

These  are the best brownies. Mom

Ingredients:

2 squares unsweetened chocolate

2 eggs

1 cup sugar

3/4 cup flour

3/4 tsp. baking powder

1 tsp. vanilla

1 cup chopped walnuts

1/2 tsp. salt

1/2 cup butter, melted

Melt the chocolate in a double boiler (or microwave). Beat the eggs with the sugar and add to the chocolate. Sift in the dry ingredients. Add the walnuts. Add the melted butter last. Bake at 350F for about 15 to 20 minutes.

FROSTING FOR CHOCOLATE DIAMONDS

1 cup icing sugar

1 beaten egg

2 Tbsp. butter

1 tsp. vanilla

2 squares melted unsweetened chocolate

Mix thoroughly and spread on the cake. Cut into diamonds, decorate with halved walnuts if you like that sort of thing.

from Dorothy Malkin

An excellent cake with a little alcohol. Very pretty for an occasion. Assemble in a glass bowl with vertical sides.

1 Devil’s food cake mix (made the night before: better two days before)

500 mL. whipping cream (whipped)

2 pkgs. chocolate mousse (made up) [let it set for 30 minutes]

6-8 frozen & crumbled Skor bars

3/4 cup Kahlua or Creme de Cacao (6 ounces)

Make cake one or two nights before. Let it cool completely but leave it in the pan. Cut into 2″ squares and marinate in Kahlua. On the day you will serve it, make mousse, whip cream and crumble chocolate bars. In a large bowl (clear glass looks wonderful for this) layer the ingredients — cake, mousse, cream, chocolate bars. Two or three layers, depending on the size of your bowl. Our glass bowl takes only two layers. Chill and Eat.

The mousse: at the grocery store, look in the Jell-O and pudding section. We use oetker mousse. It is like an instant pudding mix.

To crumble the chocolate bars, freeze them first and use a hammer.

The bowl we use is 12 cm high and has 25 cm diameter: Volume = 5 litres

This recipe is the one Grandma Ralfs used for sponge cake.  It makes two 8 inch sponge layers.  Put paper in the bottom of each pan.  Do not grease the tins.

3 eggs and a scant ¾ cup of sugar.      Beat together well.

Add:

1 cup flour

2 tsp. baking powder

pinch of salt

1 tsp. vanilla

Mix these in and then mix in 3 Tbsp. of cold water. Line a greased flat long pan with edges with brown paper. Measure and cut brown paper the dimensions of the pan less ½ inches all around. (for example: if your pan is 9 by 13 inches use paper of size 8 ½ by 12 ½ inches). The paper also must be greased. Pour the mixture onto the paper and bake at 400F for 10 minutes.

Turn the pan upside down onto a cloth sprinkled with granulated sugar. Carefully peel off the paper.  Cut a very thin edge off all around.  Spread on jam, lemon curd or whatever you like and roll up lengthways in the cloth.  Leave in the cloth to cool.  Roll up with jelly or with jam, removing the paper as you roll.