Category Archives: Recipes

Saucy Mocha (MOM)

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  1. Preheat oven to 350
  2. Combine 1/4 cup cocoa, 1/2 cup granulated sugar, 1/2 cup lightly packed brown sugar
  3. Gradually stir in 2 cups hot coffee.  Keep hot over simmering water

CAKE BATTER

  1. Cream together 1/3 cup shortening and 2/3 cup granulated sugar
  2. Add 1 egg and 1/2 tsp. vanilla
  3. Beat until light and fluffy
  4. Blend or sift together 1 cup flour, 1.5 tsp. baking powder, 1/4 tsp. salt
  5. Add to creamed mixture, alternately with 1/3 cup milk.  Combine well.
  6. Turn batter into greased 8″ square cake pan.  Pour hot coffee mixture over batter.  Do not stir.
  7. Cook for 45-50 minutes

 

Spinach Dip (Breadboat)

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Thaw one package of frozen spinach; squeeze to drain

Mix 500ml sour cream, 1/2 cup mayonnaise, and 1 pkg. Knorr vegetable soup mix.  Leave in fridge overnight.  Serve in pumpernickel bread.

Cheese Sauce (MOM)

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1 oz. margarine
1 oz. flour
salt and pepper

On low heat, make a roux.  Take off the heat, stir in 1/2 pint (1 1/4 cup) milk.  Put back on heat, stirring all the time until it thickens.  Let it boil for a few minutes, then stir in 1/2 cup cheese.

Chocolate Sauce (MOM)

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4 tbsp. cocoa
2 tbsp. butter
1/2 cup sugar
1/2 cup boiling water
1/2 tsp. vanilla

Combine on medium heat until boiling.  Let it boil for 5 minutes without stirring.  Place in a jug of water on low heat.

Fresh Pasta

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3 cups all-purpose flour
4 large eggs
1 tsp. salt
4 tbsp. water

To make pasta dough by hand:
Mound flour on a work surface, and make a well in the centre.  Add eggs, salt and water to well.  With a fork, gently beat eggs and water until combined.  Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well.  Knead remaining flour into mixture with your hands to form a dough, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky).  Knead dough until smooth and elastic, 8 to 10 minutes.  Cover with an inverted bowl and let stand 1 hour.

Sourdough Starter

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Wheat Starter – Day 1:
Ingredients
4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) whole-wheat flour
3 tablespoons (45 ml) water
(Total: scant ½ cup (115 ml) (3 oz/85 gm))

Directions:
In a plastic container, combine the flour and water into a paste.
Cover loosely with plastic wrap.
Set somewhere warm (or, as warm as possible in your kitchen).

Wheat Starter – Day 2:
Ingredients
4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) whole-wheat flour
3 tablespoons (45 ml) water
scant 1/2 cup (115 ml) (3 oz/85 gm) starter from Day 1
(Total: scant cup (230 ml) (6 oz/170 gm))
Directions:
Stir the flour and water into the mixture from Day 1, cover, and return to its warm place.
Wheat Starter – Day 3:
Ingredients
4 1/2 tablespoons (70 ml) (40 gm/1 ½ oz) whole-wheat flour
4 teaspoons (20 ml) water
scant 1 cup (230 ml) (6 oz/170 gm) starter from Day 2
(Total: 1⅓ cup (320 ml) (230 gm/8-1/10 oz))
Directions:
Stir the flour and water into the mixture from Day 2, cover, and return to its warm place.
Wheat Starter – Day 4:
Ingredients
3/4 cup plus 1½ tablespoons (205 ml) (120 gm/4 ¼ oz) unbleached all-purpose flour
1/2 cup less 4 teaspoons (100 ml) water
1⅓ cup (320 ml) (230 gm/8 oz) starter from Day 3
(Total: scant 2⅔ cup (625 ml) (440 gm/15½ oz))
Directions:
Stir the flour and water into the mixture from Day 3, cover, and return to its warm place.
At this point it should be bubbling and smell yeasty. If not, repeat this process for a further day or so until it is. You will want to keep your starter at room temperature until you can see that it is pretty healthy – that it is alive and bubbling.  Once your starter begins to show signs of life, you can begin caring for it more in “maintenance” mode than in “starting from scratch” mode.

Tangy Cabbage Slaw

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  • 1/4 cup white-wine vinegar
  • 3 tablespoons safflower oil
  • 1/4 teaspoon celery seeds
  • 1 teaspoon grainy mustard
  • 1 teaspoon coarse salt
  • 1/2 small head green cabbage, finely shredded (3 cups)
  • 1 medium carrot, coarsely grated

Crispy Rye Crackers

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  • 1/4 c. (42.5 g.) sunflower seeds
  •   1/4 c. (42.5 g.) pumpkin seeds
  •   3 T. (28.5 g.) flax seeds
  •   6 T. (56.5 g.) sesame seeds
  •   1 1/4 c. (227 g.) rye flour
  •   1/4 t. kosher salt
  •   2 T. olive oil
  •   1 T. honey (or agave nectar)
  •   3/4 c. (170 g.) water, room temperature
  •   egg white wash (1 egg white beaten with 2 t. water) (optional sweet wash, noted below)
  •   mixed seeds for garnish  (I used poppy seed)
  •   kosher salt for garnish

In a spice or coffee grinder, grind sunflower and pumpkin seeds in pulses to make a powder or “meal” of them.  Separately, grind the flax seeds – unless using flax meal.

In a large bowl, combine the seed, powders with the sesame seeds, rye flour, salt, oil, honey, and water.  Stir with a sturdy spoon until a dough comes together, then turn out onto a lightly floured (rye floured) surface a knead a few times to incorporate everything well.  The dough should be a bit tacky but not sticky.  You can roll and bake them right away or put the dough into an airtight container and let it rest in the fridge for up to a week.  It can also be wrapped well and stored in the freezer for a few months.

When ready to bake, preheat the oven to 300 degrees.  Divide the dough into 3 or 4 parts.  Between sheets of parchment paper (or better, on a silicone baking mat), roll one part of dough as thin as you are able, about 1/16 inch thick.  (I like using a silicone mat with a pastry roller.  If using parchment or rolling conventionally, you may need to use a bit of flour to keep the dough from sticking.)

Using a pizza cutter, cut the crackers into your desired shape, I like diamonds that I don’t bother to separate to eliminate any trace of waste.  Brush well with egg white wash (or sweet wash of 1 T. honey or agave beaten with 3 T. water), and sprinkle with a seed garnish and kosher salt.

Bake for 25-35 minutes, until the crackers are mostly crisp.  Remove the pan from the oven and let them cool for several minutes.  If you see some of the edge crackers done more thoroughly, remove them from the oven first and continue baking the rest until they are crisp.  (The crackers will firm up even more as they cool.)  If you bake the crackers, cool them, and then discover they are not quite crisp, return them to the oven for several minutes until they firm up.

Cool the crackers completely, then store airtight in glass jars where they will keep for at least a week, but probably longer.