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~ FOR EVERY SEASON ~
MY MOM'S OLD-FASHIONED CARROT PUDDING
(Make this ahead for Christmas and store in refrigerator or freezer)
1 cup grated carrot (large hole side of
grater)
1 cup grated potato (large hole side of grater)
1-1/4 cups soft breadcrumbs (this is what makes it light)
1 cup raisins
1 cup currants
1 cup brown sugar
3/4 cup suet, fine
2 Tbsp. sour milk
1/2 tsp. baking soda
1/2 cup flour
1 tsp. salt (or less)
1/4 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. allspice
Mix ingredients in order given. Turn into
well-greased large pyrex bowl, leaving enough room for pudding
to rise.
Grease one side of foil and cover bowl. Steam 3-1/2 hours.
Store in refrigerator until used. The day you eat it, steam another
good hour. Serve with your favourite sauce.
........................
SPICE SAUCE For Carrot Pudding (or use
your own favourite sauce)
2/3 cup brown sugar
1 Tbsp. corn starch or 1-1/2 Tbsp. flour
1/2 tsp. cinnamon
dash salt
Mix together until thick with 1 cup boiling
water.
Add 1 Tbsp. butter after thickened.
(From a collection of recipes by
Rose Adams)
Note that my mom's recipes do not include expensive ingredents.
She had a knack of making delicious things from almost nothing
BRANDIED FRUIT SAUCE
(Recipe from a local newspaper
- Holiday Hostess Gift)
A sensational and simple recipe. Makes a lovely gift
but be sure to keep some for yourself.
1 cup mixed candied peel (250 ml)
1 cup red candied cherries, quartered (250 ml)
1 cup dark raisins (250 ml)
1/4 cup diced preserved ginger (50 ml)
3 each, whole allspice and cloves
1 stick cinnamon, broken in pieces
1-1/2 cups (approx) brandy or RUMmmmmmmm!
In sterilized 4-cup Mason-type jar, combine
candied peel and cherries, raisins and ginger; stir until well
mixed. Tie allspice, cloves and cinnamon in cheesecloth and bury
in the fruit. Pour rum over fruit mixture, making sure fruit is
covered. Seal and store in cool, dark, dry place for 4 DAYS. Remove
spice bag. Spoon mixture into gift jars. Covered sauce may be
stored indefinitely in cool, dark, dry place. Makes about 3 cups.
This is good on top of vanilla ice cream.
MY MOM'S OLD-FASHIONED OATMEAL
COOKIES
(If these seem too easy, you are right - but they taste yummy!)
Cream together:
1 cup yellow Crisco (or you can use margarine
or butter) see note***
1 cup brown sugar (packed)
Blend in:
2 cups rolled oats
2 cups cake and pastry flour
1 tsp. baking soda
1 tsp. salt *** see note below
Add:
1 tsp. vanilla
1/4 cup boiling water
Make small round balls and press down with
a fork on greased cookie sheet. Bake 375 deg. about 12 minutes.
*** If using marg or butter, use only 1/2 tsp. salt.*** A small
piece of red or green candied cherry on top makes them festive
enough for a Christmas plate.
(From a Collection of Recipes by
Rose Adams)
JOAN'S CABBAGE ROLLS
1 cup cold, cooked rice
1/2 lb. minced pork and
1/2 lb. minced beef
1 large onion
2 small cabbages
1 10-oz.tin condensed tomato soup
margarine
black pepper
Core cabbages and put into boiling water
til leaves start to fall away - don't boil cabbage. Saute onion
in margarine, then mix with rice, meat and pepper. Take each cabbage
leaf and cut white core part off. Put spoonful of meat mixture
on large end of leaf and roll up, folding in edges. Place folded
side down in pan with a little water; spread a tin of tomato soup
over and dot with a little margarine. I layer rolls in roastpan.
Bake at 325 deg. 2 - 2-1/4 hours. (No matter how many you make
you won't have any left!)
RHUBARB CAKE
(This one is Gloria's recipe -
and a favourite. Glor is my sister-in-law)
Grease pan 13 x 9 x 2"
1-1/2 cup sugar
1/2 cup shortening
2 eggs, beaten
Dry Ingredients:
1 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice
dash salt
2 cups all-purpose flour
Liquid:
2 cups raw rhubarb - cut pieces no bigger than 1/2" (I cut
and freeze rhubarb in 2-cup packages so I can make this in winter)
1/2 cup milk
.............................
Topping:
I mix 3/4 cup brown sugar and 1 tsp cinnamon
- enough for two cakes. Sprinkle 1/2 of this topping on your batter
in pan and save the other half for your next cake (a time-saver).
BAKE @ 350 deg. for 40 minutes
FESTIVE HOT FRUIT PUNCH
Double the recipe is
in ( )
If you double the recipe it uses a 2 litre bottle of cider exactly!
2 (4) quarts water = 8 cups (16)
1 (2) whole cinnamon sticks
5 (10) whole cloves
Boil above for ten minutes. Remove spices
and cool for an hour.
Add:
4 cups (2L bottle) apple cider
1 (2) tins frozen orange juice (undiluted)
1 (2) tins frozen lemonade
Bottle. KEEP REFRIGERATED. SERVE HOT!
I make this at Christmas and give to the
neighbours. (When you buy the cider, check the "Best before
date".) I buy it just before I am going to give it. Everyone
likes it. Check the # of litres on the bottle because there are
3 litre bottles, too. You want 2 litres.
This punch warms you up when you come in from the cold. One of
my daughters was married in December and this was served upon
arrival at her reception.
HERMITS
(I think these are my favourite
cookies at Christmas)
~ Another from the collection of Rose Adams ~
3/4 cup butter or margarine
1-1/2 cups brown sugar
2 eggs, beaten
1 cup walnuts, chopped
1 cup dates, cut in pieces
1 cup raisins
1 tsp. vanilla
2 cups pastry flour (if all purpose use 3 tbsp. less)
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. allspice
2 tbsp. milk
2 tbsp. molasses (approximately - don't skimp)
Sift dry ingredients. Cream butter & sugar. Add some well-beaten
eggs & vanilla; then add 1/3 of flour & mixture of nuts
& fruit; then more flour & liquid alternately until all
is used. Mix well. 350 deg. greased pan 10 - 15 minutes
APPLE CRUMBLE
Mix together:
1/4 cup (plus) packed brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
Sprinkle the above over 6 large apples (peeled, cored, and sliced
in a greased pan)
...............
Mix together and then sprinkle over the
above -
1 cup all-purpose flour
1/4 cup brown sugar (packed)
1/4 tsp. salt
1/4 cup shortening
1/2 tsp. baking powder
Bake at 400 deg. for 20-25 minutes or 'til
nicely browned. Serves 6. Can be served warm or cold; with or
without milk or ice cream. A delicious dessert when you just don't
feel like making pie. I make a pan of this and put it in small
containers in my freezer.
(From a Collection of Recipes by
Rose Adams)
MINCEMEAT SQUARES
Don't underestimate these easy-to-make
squares. They are delicious!
(Taken from our local newspaper, havig been sent in by a lady
from Saint John, N.B.)
1-1/2 cups all-purpose flour
1/2 cup rolled oats
3/4 cup butter or margarine
1/2 cup packed brown sugar
1 cup mincemeat
Measure flour, oats, butter and sugar.
Mix until crumbly. Put 2/3 of the mixture in the bottom of an
ungreased pan (9" x 9").
Blend the 1 cup mincemeat until smooth and then spread
over the bottom layer of crumbs.
Sprinkle the remaiing 1/3 of the crumb mixture over the mincemeat
layer. Pack down gently.
Bake at 350 deg. until golden (approx. 25-30 minutes). Cool and
cut into squares.
RUM & BUTTER UNBAKED SQUARES
(These are soooooo good!)
They are an old recipe from my Aunt Ena
Prepare in advance:
Crumbs: 40 single graham wafers (approx. 3 cups)
1/4 tsp. salt
1/2 cup coconut (fine)
1/2 cup chopped walnuts
While 1/2 cup marg melts in saucepan,
beat together 2 eggs with 1 cup brown sugar, 1
tbsp water & 1 tbsp cocoa and add to saucepan.
BOIL 1 minute (STIR). Add 1/2 tsp vanilla and crumb
mixture. Pack into 8 x 8" grased and waxpaper-lined pan.
When cool frost with:
EASY FUDGE ICING:
Boil 2 minutes: 1/4 cup marg & 1/2
cup brown sugar. Then add 2 tbsp milk and bring to boiling point
(stirring). When lukewarm, add capful of rum flavouring (about
1 tsp) and stir in 1 cup sifted icing sugar. Stir just
long enough to lose its shine or you won't get it out of pot.
When cool, cut into TINY squares. (8 x
8" pan = 64 squares)
WALNUT SOUR CREAM COFFEE CAKE
(Divine!)
9" x 13" x 2" greased pan.
1 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup sour cream
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
After creaming butter & sugar and beating
well after adding eggs & vanilla, add sifted dry ingredients
alternately with sour cream.
TOPPING AND FILLING
1/2 cup brown sugar
4 tbsp white sugar
1 tsp cinnamon
1 cup chopped walnuts.
Layer batter, filling, batter, topping.
Bake 350 deg 40 minutes or til done in centre.
SALMON LOAF
One of my simple, inexpensive recipes
Mix together:
1 Tall tin pink salmon (flake it)
1 beaten egg
1 cup rolled oats (or crushed soda crackers)
1 tbsp. margarine or butter
salt & pepper to taste
1 tiny onion (or you can use chives)
1 stick celery, cut fine
1 cup milk
Put into greased loaf pan or casserole
dish - cover. Bake 350 deg. for approx. 40 minutes. Good!
JOAN'S MEAT LOAF
Mix together:
1-1/4 lb lean minced beef (1 lb will do)
1 med size onion (or you can use chives)
salt & pepper to taste
1 tsp dry mustard
spick of ginger
1 cup rolled oats (or crushed soda crackers)
1 cup liquid from one beef Oxo packet or cube
1 egg
375 deg. for 40 minutes with cover, then
without cover til brown.
BRAN MUFFINS
(Another of my mom's recipes)
3 tbs shortening
1/2 cup brown sugar, packed (or bit more)
2 tbs molasses (heaping or more)
1 egg
2 cups bran
2 cups pastry flour
2 tsp baking powder (see note*)
1/2 tsp baking soda (see note*)
1 cup raisins
1-1/2 cups milk
Note" (IF YOU USE SOUR MILK) - I do
by adding tsp vinegar and let stand, THEN - use 1 tsp baking powder
& 1 tsp soda.
Cream shortening and sugar; add molasses
& egg and beat. Add dry ingredients.
Make a well in the centre of mixture & add gradually, stirring
only 'til blended. (DON'T BEAT). Gently stir in raisins.
Bake in greased muffin tins @ 400 deg. for 15 minutes or so, depending
on size of tins.
MOM'S OLD-FASHIONED BREAD PUDDING
(so good and custardy)
4 cups scalded milk
2 cups bread (cut into tiny cubes)
1/2 cup sugar
1/2 tsp salt
1 tsp pure vanilla
2 eggs, beaten
2 tbsp marg or butter
1 cup raisins
NUTMEG sprinkled over the top
Pour scalded milk over bread cubes; then
add sugar, seasonings, beaten eggs and lastly butter and raisins.
Pour into large greased baking dish, set
in a pan of hot water (I use the broiler pan). Don't forget your
NUTMEG!
Bake until knife inserted in centre comes
out clean - approx. 50 minutes @ 350 deg. Can be eaten hot or
cold. (nice & custardy)
SPLIT PEA SOUP
(a way to use reserved 'cottage
roll' liquid)
(or leftover ham)
1-1/2 cups green split peas
3 or 4 carrots, sliced
2 or 3 sticks celery
1 medium onion
1 cup diced turnip (frozen food section)
parsley (optional)
salt & pepper
2 - 4 cups stock (chicken Oxo will do nicely)
COOK and puree (if you like). Then you
can ADD leftover meat.
(A little whipping cream is optional)
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