Tag Archives: dessert

Cardamom Orange Fig Newton Filling

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  • 1 pound fresh figs
  • 3/4 cups brown sugar
  • zest from 1 orange
  • 5-8 cardamom pods
  1. Chop up the figs and combine with all filling ingredients in a heavy saucepan. Bring to a boil then simmer until thick, about 1 hour. Remove from heat and remove cardamom pods (remember to count them before you put them in so you know how many you’re looking for!).
  2. If it’s too chunky, whirr the whole thing in a blender or with an immersion blender. Or just mash it with a potato masher. It doesn’t have to be perfectly smooth, but you don’t want big chunks.

Banana Bread

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1/2 cup butter or margarine
1 cup sugar
2 eggs
3 medium ripe bananas

1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

Cream butter and sugar together.  Beat in eggs one at a time, beating until smooth.  Add mashed bananas and blend in.

Stir in flour, baking soda, baking powder and salt.  Pour into a loaf pan.  Bake in oven at 350F for 60 minutes.

Spiced Pumpkin and Walnut Bread

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  • 2 teaspoons freshly grated ginger
  • 2 eggs
  • 1/3 cup water
  • 1 cup rmaple syrup
  • 1/2 cup agave syrup
  • 1/2 cup vegetable oil, plus a little for the pan
  • 1 cup pureed pumpkin (fresh or canned)
  • 1 teaspoon vanilla
  • 2 cups white spelt flour
  • 1/2 cup buckwheat flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1 teaspoon garam masala
  • 1 cup walnuts

1. Preheat the oven to 350° F.

2. Whisk together the ginger, eggs, water, maple syrup, agave, oil, pumpkin and vanilla in a large mixing bowl.

3. Sift in the flours, baking soda, salt, and spices. Stir together and fold in the walnuts.

4. Lightly grease a 9″ x 5″ x 3″ loaf pan.

5. Pour the batter into the prepared pan.

6. Bake the bread until browned and a wooden skewer doesn’t have any batter stuck to it when you test it (about an hour and 10 minutes).

Date Squares

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Date Filling

  • 3 cups pitted dates
  • 1 1/2 tablespoons orange zest
  • 1 1/2 tablespoons unsalted butter
  • 1 cup water

Crumble

  • 2 1/2 cups rolled oats (regular or quick cook)
  • 1 1/4 cups all purpose flour
  • 1 cup golden brown sugar, packed
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, melted
  1. For filling, place all ingredients in a pot and bring up to a boil. Remove from heat and let dates sit and soak until room temperature. Purée until smooth and set aside.
  2. Preheat oven to 350° F, grease and 8-inch square pan and line bottom with parchment paper so that the paper hangs over the edge of the pan on 2 sides. Combine oats, flour, brown sugar, cinnamon and salt in a bowl. Stir in butter and blend until an even crumbly texture. Press half of the crumble into the bottom of prepared pan. Spread date filling over base and top with remaining crumble (not pressing). Bake for 40 to 45 minutes, until the top of crumble begins to brown. Allow to cool before cutting into squares.
  3. Yield: 1 8-inch square pan. Makes 16 servings.

 

Coconut Bread

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  • 2 large eggs
  • 1 1/4 cups milk
  • 1 tsp. vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/4 tsp. table salt
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 cup granulated sugar
  • 5 ounces sweetened flaked coconut (about 1 1/2 cups)
  • 6 tablespoons unsalted butter, melted or melted and browned, if desired
  • Vegetable oil or nonstick cooking spray for baking pan

Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.

In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to overmix.

Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.

Scottish Oatcakes

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  • 1/4 tsp (0 ml) baking powder
  • 1/4 cup (60 ml) milk
  • 3/4 cup (190 ml) unsalted butter, at room temperature
  • 1/3 cup (80 ml) fine granulated sugar
  • 1 1/2 cup (380 ml) quick-cooking oatmeal
  • 1/2 cup (130 ml) whole wheat flour
  • 1/3 cup (80 ml) walnuts, finely minced
  • 1/4 tsp (0 ml) salt
  1. Preheat oven to 350 F (180 C). Line baking sheet with parchment paper and set aside. In a mixing bowl, combine butter and sugar. Beat with electric mixer until creamy. In a small bowl, dissolve baking powder in milk and add to butter mixture along with oatmeal, whole wheat flour and walnuts. Stir together with a wooden spoon to make stiff dough. Roll out dough on a lightly floured surface to about ½-in (1 cm) thick. Using a cookie cutter, cut into 2-in (5 cm) circles and place on prepared baking sheet ½-in (1 cm) apart.
  2. Bake in oven for 12 to 15 minutes or until pale golden. Remove from oven and rest on baking sheet for a couple of minutes before transferring to a cookie rack to cool completely. Gather up remaining scraps of dough and repeat rolling, cutting and baking. Store baked oatcakes in a tightly covered container at room temperature up to a few days.

Honeycomb Mold (MOM)

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3 eggs
1 pint milk
1/8 pint water
1 oz. sugar
1/2 oz. powdered gelatine
1 tsp. vanilla

  1. Make a custard with yolks of eggs, sugar and milk.  Stir in milk in pan at medium heat.  Stir until almost boiling, thick.
  2. Add the gelatine dissolved in water.  Cool, add flavouring.  Beat egg whites very stiffly and fold into the custard.  Stir occasionally, and when on the point of setting pour into a wet mold and leave to set.

Lemon Meringue Pie (MOM)

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2 eggs
1/4 pint water
2 lemons
4 oz. granulated sugar
1 oz. cornflour

  1. Mix together cornflour, lemon juice, grated rinds and water.  Boil thoroughly.
  2. Add sugar and yolks of eggs.  Reboil.  Pour mixture onto pastry.
  3. Whip egg whites stiffly.  Fold in 2 tbsp. sugar.  Pile on top.
  4. Put into 350 oven for about 15 minutes.

Pavlovas (MOM)

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4 egg whites
1 cup fine sugar
1/2 tsp. vanilla
3/4 tsp. white vinegar

  1. Beat egg whites.  Add 1/3 of the sugar, beat until dissolved.
  2. Slowly add remaining sugar, beating after each addition.
  3. Add vanilla and vinegar and beat.
  4. Bake at 250 for 1.5 hours.
  5. Cool in oven with door ajar.

Texas Sheet Cake (MOM)

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Melt together:
1 cup water
1/4 cup cocoa
1/2 lb. margarine

Put in bowl:
2 cups flour
1 cup sugar
salt

Mix in large jug:
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vinegar
1 tsp. vanilla

Mix all together.  Bake 20 minutes in large pan at 350.  Ice with chocolate butter icing while still warm.