Peanut Honey Coffee Cake

Easy to make, and yummy. Simple ingredients with just the right amount of sweetness.

INGREDIENTS

• 2 cups tea biscuit mix, very lightly tapped down
• 2 Tbsp raw sugar (or granulated)
• 1 slightly beaten egg
• 2/3 cup milk
• 1/4 cup honey
• 1/4 cup natural creamy peanut butter

OTHER INGREDIENTS

• 1/2 cup lightly packed brown sugar
• 1/2 cup tea biscuit mix
• 1/4 cup chopped peanuts
• 2 Tbsp butter or margarine
• 2 Tbsp natural creamy peanut butter
• 1/2 tsp ground cinnamon

METHOD

1. Stir to combine thoroughly the first two ingredients.
2. Add egg and milk.
3. Blend in the honey and 1/4 cup peanut butter. The mixture will be a bit lumpy.
4. Turn mixture into a greased, 9 inch square baking pan.
5. Cut together other ingredients until crumbly and “scrunch” over batter in the pan.
6. Bake at 400 F for 20 to 25 minutes.
7. Watch for over-browning and reduce heat a little if necessary.
8. Cut into squares when well-cooled.

Eat and enjoy.

Retro Opera Roll

These are probably not actually appropriate for the opera, but you can probably find a use for them :)

No bake, no melt, no microwave!

INGREDIENTS

• 15 marshmallows, cut in quarters
• 15 graham wafers, rolled fine (or 1 c graham wafer crumbs)
• 1/2 cup walnuts, chopped
• 3/4 cup maraschino cherries, cut in half
• 1/2 can Eagle Brand condensed milk

METHOD

1. Mix all ingredients and roll in more graham wafer crumbs.
2. Put roll in refrigerator to set, and slice as used.

Rhubarb Upside Down Cake

A change from the usual upside down pineapple fare…

TOPPING (spread in bottom of pan)

• 1/2 cup butter
• 1 & 1/2 cups light brown sugar
• 2 Tbsp orange juice (or water)
• rhubarb – raw, chopped

Mix first 3 ingredients together and melt carefully over low heat in a 9 × 13 baking pan

Place enough chopped raw rhubarb over the melted mixture to cover the bottom of the pan.

CAKE (bakes on top of rhubarb mixture)

• 1/2 cup butter
• 1 cup fine granulated sugar
• 3 eggs, unbeaten
• 2 & 1/2 cups all purpose or pastry flour
• 4 tsp baking powder
• 1/2 tsp salt
• 3/4 cup milk
• 2 tsp vanilla

METHOD

1. Cream butter until very soft. Add sugar and mix well.
2. Add eggs – one at a time, stirring well after each addition, until mixture is light and fluffy.
3. Sift flour, baking powder and salt together and add alternately with milk to the creamed mixture. Add vanilla and mix well.
4. Pour this batter over the rhubarb in the pan and bake at 375F for 45 to 55 minutes.
5. Let stand for 10 minutes (longer is not better) on a cake rack before unmoulding, then invert cake pan on serving plate and wait 3 minutes before lifting the pan (so that the fruit will have a chance to settle on the cake).

You can serve this with ice cream or yogurt or double cream if you like but it’s hard to improve on the original

Strawberry Frosty Squares

Originally Published in Foodstuffs Hot Off the Griddle in June 1993!

INGREDIENTS: Crumb Crust

• 1 cup sifted all purpose flour
• 1/4 cup brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup melted butter or margarine

INGREDIENTS: Ice Cream Filling

• 2 egg whites
• 1 cup granulated sugar
• 2 cups sliced fresh strawberries
• 1 cup whipped cream
• 2 Tbsp lemon juice

METHOD

1. Stir together crumb crust ingredients; spread evenly in shallow pan.
2. Bake in 350F oven for 20 minutes, stirring occasionally.
3. Sprinkle 2/3 of the crumbs in 13 × 9 × 2 inch pan.
4. Combine egg whites, sugar, berries and lemon juice in large deep bowl; with electric beater, beat together at high speed to stiff peaks (about 10 minutes).
5. Fold in whipped cream. Spoon over crumbs.
6. Freeze 6 hours or overnight. Cut in 10 or 12 squares.
7. Trim with whole berries if desired or use one 10oz. pkg of frozen berries, partially thawed and 2/3 cup sugar.

It’s like homemade strawberry ice cream. How cool!

Chocolate Mousse Torte

From Deborah Palmer of A Movable Feast

Like a chocolate truffle in cake form. Divine. 

INGREDIENTS

• 450 grams (1 lb) semisweet or bittersweet chocolate, cut into 1-inch pieces
• 10 Tbsp unsalted butter
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 4 large eggs, separated
• pinch of salt
• 2 Tbsp sugar
• 2 Tbsp all-purpose flour

METHOD

1. Preheat oven to 425 degrees F.
2. Butter sides and bottom of 8-inch spring form pant. Place 8-inch round piece of parchment in bottom of pan.
3. Place chocolate on top of butter in a glass bowl. Melt in microwave on high power for 1 minute.
4. Remove bowl and stir mixture to combine. Using 30-second bursts, continue to melt mixture, stirring between bursts. Cool mixture. Stir in extracts.
5. Using an electric mixer, beat egg whites with the salt until mixture begins to hold shape. Add sugar and continue to whip until mixture is thick and holds shape – but is not dry or stiff.
6. Place beaten whites in another bowl. Set aside.
7. Using the electric mixer, beat the egg yolks till fluffy and lemony yellow in colour – about 4 to 5 minutes.
8. Add the flour and continue mixing until blended through.
9. Add cooled chocolate mixture to egg yolks, mixing well.
10. With a rubber spatula, slowly add one third of the egg whites to the chocolate mixture, mixing from bottom of bowl to blend whites into chocolate.
11. Add remaining whites and continue gently blending until there are no white streaks left.
12. Pour mixture into prepared pan.
13. Bake cake in centre of oven for 15 minutes, then remove and allow to cool.
14. Run a knife around edge of spring form pan to loosen before removing cake to finish cooling.
15. When completely cooled, turn pan upside-down on serving platter and remove parchment paper.
16. For best results, refrigerate overnight.
17. Serve sprinkled with powdered sugar or topped with chocolate ganache.

Cake may be frozen before topping.

Orange Buttered Crepes

From Deborah Palmer of A Movable Feast

Makes approximately 16 crepes. 

CREPE INGREDIENTS

• 3 large eggs
• 2/3 cup milk
• 1/3 cup light cream
• ½ cup water
• ½ tsp salt
• 1 cup flour
• 1 Tbsp butter, melted
• 1 Tbsp sugar
• 2 Tbsp liqueur

ORANGE BUTTER

• Zest of 1 orange
• 3 Tbsp orange juice

OPTIONAL: orange flavoured liqueur OR whipped cream

TO MAKE CREPES …

1. Beat eggs, then beat in the milk, cream, water and salt.
2. When the mixture is well blended, add flour gradually, whisking it in until the batter is perfectly smooth.
3. Stir in melted butter, sugar and liqueur.
4. Leave the batter to rest for at least 2 hours.
5. Heat a crepe pan over medium-high heat; melt butter and spread to coat bottom and sides Cook the crepe over medium heat for about a minute.
6. Loosen the edge by running a knife or thin spatula under it, turn the crepe over, and cook on the other side for just a minute. The crepe should be golden, with golden brown spots here and there.
7. Before making the next crepe, brush pan with tiny bit of butter.

*It may take two or three crepes before heat is perfectly adjusted.

TO MAKE ORANGE BUTTER

1. In medium bowl, beat the butter until fluffy.
2. Gradually beat in sugar, then blend in orange zest.
3. Gradually beat in orange juice, 1 Tbsp at a time.

TO SERVE

Spoon some orange butter onto half of each crepe, using a scant teaspoon for each.
Fold crepes in quarters and arrange, slightly overlapping, on a warm, rimmed, heatproof platter.

*Crepes may be flamed by carefully heating liqueur in pan until barely warm to touch. Ignite carefully and pour flaming, over crepes. Lift crepes with 2 forks until flames die out. Serve at once on warm plates.

Apple Oat Crisp

From The New York Times New Natural Foods Cookbook. We first printed it in Hot Off the Griddle #44, October 1995.

INGREDIENTS

• 6 medium sized apples, washed, cored and thinly sliced.
• 3/4 cup plus 2 tablespoons dark brown sugar
• 1/2 tsp ground cinnamon
• 1/2 cup stoneground cornmeal
• 3/4 cup rolled oats
• 1/2 cup peanut oil or vegetable oil

METHOD

1. Preheat the oven to 300 degrees.
2. Oil a large heavy iron skillet.
3. Place the unpeeled apple slices in the skillet and sprinkle with 2 tablespoons of the sugar and the cinnamon.
4. In a bowl, combine the cornmeal, oats, and the remaining sugar.
5. Pour in the oil and work with the fingers through the dry mixture. Mixture will be crumbly.
6. Sprinkle over apples.
7. Bake for 40 minutes, or until the topping is brown. Do not overcook.

Serve warm.

Serves 6 to 8.

Baked Apples in White Wine

From The Shenandoah Valley Apple Cookbook. We first printed it in Hot Off the Griddle #44, October 1995.

INGREDIENTS

• 1/2 cup dry white wine
• 1/4 cup apple juice
• 1 Tbsp butter
• 1/2 tsp cinnamon
• 4 baking apples, cored
• 1/3 cup golden raisins

METHOD

1. Preheat oven to 350 degrees.
2. Combine all ingredients except apples and simmer 5 min.
3. Peel the top third of each apple and place peeled side up in a baking dish.
4. Fill cavities with raisins; pour wine mixture over apples.
5. Bake, basting occasionally with wine sauce for 1 hour, 20 minutes.

Serve chilled or at room temperature with sauce poured over apples.

Blueberry Treat

Originally published in Foodstuffs Hot Off the Griddle, May 1995.

INGREDIENTS

• 1 1/3 cups graham cracker crumbs
• 1/4 cup sifted icing sugar
• 1/4 cup melted butter or margarine
• 2 eggs, unbeaten
• 1/3 cup sugar
• 8-oz. pkg softened cream cheese
• 1/4 tsp salt
• 2 cups fresh or frozen blueberries
• 1/2 cup sugar
• 2 Tbsp cornstarch
• 1/4 tsp salt
• 3/4 cup water
• 1/4 tsp grated orange rind

METHOD

1. Mix together crumbs, confectioners sugar and butter.
2. Press in 8 × 8 × 2 inch pan.
3. Beat eggs.
4. Add 1/3 cup sugar, cream cheese and salt; blend together.
5. Pour over crumb crust; bake in 375 deg. oven 20 minutes.
6. COOL!
7. Cover with 1 cup blueberries.
8. Blend together 1/2 cup sugar, cornstarch, salt and water.
9. Add remaining blueberries and rind.
10. Cook over low heat until clear and thick, stirring constantly.
11. Pour over berries. Chill before serving.

Makes 8 servings.

Blueberry Buckle

From “Country Cookbook”. This old favourite first appeared in Foodstuffs Hot Off the Griddle in August, 1995.

INGREDIENTS

• 1/2 cup shortening
• 1 cup sugar
• 1 egg, beaten
• 2 1/2 cups sifted flour
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 2 tsp lemon juice
• 2 cups blueberries (fresh or frozen)
• 1/2 tsp cinnamon
• 1/4 cup butter or margarine

METHOD

1. Cream shortening and 1/2 cup sugar.
2. Add egg, beat until light.
3. Sift together 2 cups flour, baking powder and salt.
4. Add to creamed mixture alternately with milk.
5. Spread in greased 9 × 9 pan.
6. Toss lemon juice with berries.
7. Sprinkle over batter.
8. Make crumb topping of remaining 1/2 cup flour, 1/2 cup sugar and other ingredients. Cover berries.
9. Bake in moderate oven (350 deg.) 1 hour, or until done.

Serve warm.

Cherry Cobbler

Originally published in Foodstuffs Hot Off the Griddle, December 1994.

INGREDIENTS

• 2/3 cup sugar
• 2 Tbsp flour
• 2 1/2 cups pitted sour red cherries
• 1 cup flour
• 1 1/2 tsp baking powder
• few grains of salt
• 3 Tbsp shortening
• 1/3 cup milk

METHOD

1. Mix sugar, 2 Tbsp flour and cherries.
2. Place in greased pan 8” x 8” x 2”.
3. Sift together 1 cup flour, baking powder and salt.
4. Cut in shortening with pastry blender.
5. Add milk to make soft dough.
6. Roll out on lightly floured board to 8” x 8”.
7. Place over cherries.
8. Score dough in squares.
9. Bake in 400 deg. oven for 30 minutes.

Serve hot.

Coffee Mousse

From Deborah Palmer of A Movable Feast.

Coffee, chocolate and whipping cream—a combination that’s hard to beat. Excellent for almost every occasion or just because …

INGREDIENTS

• 4 eggs
• 2 Tbsp gelatin
• 1/2 cup espresso coffee freshly brewed
• 1/3 cup superfine sugar (caster or powdered sugar)
• 1 cup whipping cream
• Whipped cream for garnish
• Chocolate covered coffee beans

METHOD

1. Separate eggs. In medium-size bowl, beat egg whites until they form soft peaks.
2. In second medium-size bowl, dilute the gelatin in 1/4 cup of water. Add espresso coffee, sugar and egg yolks. Beat until smooth.
3. In third medium-size bowl, whip cream until it forms soft peaks. Fold into the coffee mixture (second bowl). Then fold in the beaten egg whites (from first bowl).
4. Spoon the combined mixture into individual dessert cups or glasses.
5. Refrigerate for two hours. Just before serving, decorate with a spoonful of whipped cream and a few chocolate covered coffee beans.

Mexican Chocolate Rice Pudding

A recipe from Vegan with a Vengeance by Isa Chandra Moskowitz

INGREDIENTS

• 1 cup sushi or arborio rice, rinsed
• 1 1/2 cups water
• 2 cups soy milk
• 1/4 cup cocoa powder
• 1/4 tsp ground cinnamon
• 2 ounces semisweet chocolate
• 1/3 cup maple syrup
• 1 tsp vanilla extract

METHOD

1. Place the rinsed rice, water, and 1 1/2 cups of the soy milk in a small saucepan, cover, and bring to a boil. Lower heat and cook at a low simmer for 10 minutes, until the rice is mostly cooked.
2. Add the cocoa, cinnamon, and semisweet chocolate, and stir until well combined and the chocolate is melted. Add the remaining 1/2 cup of soy milk, and the maple syrup and vanilla. Stir constantly for 5 minutes; if it looks too thick add a little more soy milk.
3. Remove from heat and let sit until it is at room temperature, then cover with plastic wrap and chill for an hour and serve.

Minute Tapioca

No need to soak overnight, and no need to cook forever. Tapioca in a flash!

INGREDIENTS

• 1/3 cup sugar
• 3 Tbsp minute tapioca
• 2 3/4 cup milk
• 1 egg, beaten well
• 1 tsp vanilla extract

METHOD

1. Mix sugar, tapioca, milk and egg in a saucepan; let set 5 minutes.
2. Cook on medium heat, stirring constantly, til mixture comes to a full boil.
3. Remove from heat, then stir in vanilla.
4. Cool 20 minutes, then stir.

Serve warm or cold.

Peach & Raspberry Cheese Cake

Originally published in Foodstuffs Hot Off the Griddle, July 1994.

CRACKER CRUST

• 1/3 cup vegetable margarine
• 1 1/2 cups graham crackers, crushed
• 1 Tbsp raw sugar

FILLING

• 1 1/2 cups cottage cheese, sieved
• 2/3 cups unflavoured yogurt
• 1/4 cup sugar
• finely grated rind and juice of 1 lemon
• 1 envelope unflavored gelatin
• 2 Tbsp water
• 2 egg whites

TOPPING

• 2 large peaches
• 2 cups raspberries

METHOD: CRUST

1. Melt the margarine in a pan.
2. Stir in the cracker crumbs and sugar.
3. Spoon the mixture into a lightly greased 7” or 8” loose bottomed cake tin
4. Spread evenly and press down with the back of a spoon.
5. Chill in the refrigerator.

METHOD: FILLING

1. While the crust is chilling, put the cottage cheese in a bowl.
2. Mix with the yogurt, sugar, lemon rind and juice, reserving 1 tablespoon of lemon juice for the topping.
3. Beat well.
4. Sprinkle the gelatine over the water in a small cup.
5. Stand the cup in a pan of hot water and stir until the gelatine has dissolved.
6. Fold into the cheese mixture.
7. Beat the egg whites until stiff, then fold into the cheese mixture.
8. Pour on top of the crust in the tin and level the surface.
9. Chill in the refrigerator until set.

TO SERVE

1. Run a knife around the edge of the cheesecake.
2. Then, remove from the tin.
3. Cut the peaches in half, remove the stones, then slice the flesh.
4. Brush the cut surfaces with the reserved lemon juice.
5. Arrange the peach slices on top of the cheesecake with the raspberries.
6. Serve chilled.

Phew! That was a long one.

Peach Cobbler

An old recipe book in our collection declared that Peach Cobbler is a healthful breakfast because it consists of bread and fruit. We at Foodstuffs are inclined to agree…

INGREDIENTS

• 1 1/2 cups sliced fresh peaches
• 3/4 cup water
• 1/2 cup granulated sugar
• 1 egg
• 1/2 cup granulated sugar
• 1 Tbsp soft butter
• 1 Tbsp milk
• 1/4 tsp almond flavouring
• 1/2 cup all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt

METHOD

1. Bring peaches, water and 1/2 cup sugar to a boil.
2. Keep peach mixture hot while making the batter.
3. Beat egg, 1/2 cup sugar and butter until fluffy.
4. Mix in milk & flavouring, then sifted flour, baking powder & salt.
5. Spread batter into greased 8 × 8 inch pan.
6. Pour peach mixture over all.
7. Bake in hot oven, 375 degrees F, for 30 minutes.

Makes 6 healthful servings :)

Peach Pie

Originally published in Foodstuffs Hot Off the Griddle, July 1993.

INGREDIENTS

• Pastry for double crust 9 inch pie
• 4 to 5 cups sliced fresh peaches
• 1 Tbsp lemon juice
• 3/4 cup sugar
• 2 Tbsp cornstarch or 4 Tbsp all-purpose flour
• 1 Tbsp butter

METHOD

1. Mix together peaches, lemon juice, sugar and cornstarch.
2. Turn into pastry lined pie plate.
3. Dot with butter.
4. Cover with top crust, seal and flute edges.
5. Cut a few slashes in top.
6. Bake in 425 degree oven for 15 minutes, then reduce heat to 350 degrees and bake for 45 to 50 minutes longer.

Peach & Sour Cream Pastry

Originally Published in Foodstuffs Hot Off the Griddle, July 1993.

INGREDIENTS

• 2 cups sifted all-purpose flour
• 1/4 tsp baking powder
• 1/2 tsp salt
• 3/4 cup sugar
• 1/2 cup butter or margarine
• 12 peach halves, fresh or canned
• 1 tsp cinnamon
• 1 egg, slightly beaten
• 1 cup dairy sour cream

METHOD

Heat oven to 400 degrees.

1. Into a mixing bowl sift flour, baking powder, salt and 2 Tbsp of the sugar.
2. Using a pastry blender or two knives, cut in butter or margarine.
3. Press mixture firmly on bottom and sides of 8-inch square pan.
4. Drain peaches and arrange on pastry.
5. Sprinkle with combined cinnamon and remaining sugar.
6. Bake in hot oven 15 minutes.
7. Blend egg and sour cream.
8. Pour over peaches. Bake 30 minutes longer.

Serve cut in squares, either warm or cold.

Pumpkin Cheese Cake

From the Collection of Marg Dye

Pumpkin pie is great, but so is this.

INGREDIENTS

• 1 1/2 cup ginger-snap crumbs
• 1/4 cup melted butter
• 4 egg yolks
• 1 lb cream cheese, softened
• 1 cup sugar
• 1 1/4 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 3/4 cup cooked pumpkin (or 14 oz can of cooked pumpkin NOT pumpkin pie filling)
• 4 egg whites
• 1/2 pint (1 1/4 cup) dairy sour cream
• 1/4 cup brown sugar
• 1/4 cup chopped pecans or walnuts

METHOD

1. Combine ginger-snap crumbs and melted butter. Press into bottom of 9-inch spring-form pan. Bake 10 to 15 minutes at 350 F.
2. Beat egg yolks at high speed until thick and lemon coloured (about 5 minutes). Add cheese and beat until smooth. Gradually beat in sugar mixed with spices and salt. Add pumpkin and beat until well-blended.
3. Beat egg whites until stiff but not dry. Fold gently into pumpkin mixture. Pour over crust. Bake at 350 F until set (about 1 hour).
4. Combine brown sugar and sour cream. Spread evenly over cheesecake. Sprinkle with chopped nuts.
5. Return to oven. Bake 5 minutes at 450 F. Cool. Refrigerate in pan until serving time (overnight is fine if loosely covered to prevent drying).
6. Remove outer ring to slice.

Enjoy.

Pumpkin Pie with a Cookie Crumb Crust

INGREDIENTS: for cookie crumb crust

• 1-1/2 cups (375 mL) crushed digestive cookie crumbs (about 16 cookies)
• 1/2 cup (125 mL) butter, melted
• Freshly grated nutmeg
   

METHOD: for cookie crumb crust

1. Combine crumbs, butter and a few scrapes nutmeg.
2. Press firmly over bottom and up side of pie plate at least 8-3/4 inches (22 cm) round.
3. Bake in 350F oven for 8 minutes.
4. Cool on rack.
    

INGREDIENTS: for pumpkin pie filling

• 1/2 cup (125 mL) milk
• 1/2 cup (125 mL) whipping cream
• 2 eggs, lightly beaten
• 2/3 cup (150 mL) packed brown sugar
• 1-1/2 cups (375 mL) fresh pumpkin purée
• 1 tsp (5 mL) cinnamon
• 1/4 tsp (1 mL) each of ground cloves, ginger and allspice
• 1 tsp (5 mL) salt
• Optional: Whipped cream to garnish
   

METHOD: for pumpkin purée

1. One small pie pumpkin weighing about 2 1/2 lb (1.25 kg) will yield about 3 cups (750 mL) purée, or enough for 2 pies.
2. Cut washed and seeded pumpkin into chunks and place in large pot with 2 inches (5 cm) water.
3. Cover and steam over medium heat until tender, about 15 minutes, adding more water to maintain level if required.
4. Let cool; drain well and purée in blender with skin on.
5. Freeze leftover purée in 1 1/2 cup (375 mL) portions for using later.
    

METHOD: for pumpkin pie filling

1. In saucepan, heat milk with cream just until bubbles form around edge of pan.
2. Combine with eggs, brown sugar, pumpkin purée, cinnamon, cloves, ginger, allspice and salt.
3. Gently pour into pie shell.
4. Bake in 450F oven for 10 minutes.
5. Reduce heat to 350F; cook for 25 minutes or until tip of knife inserted into centre comes out clean.