November Recipes This season we are adding some tried and true recipes for your early Christmas baking. Linda and I would both like to thank Willa R. who so kindly has provided us with her gluten free recipes. Linda has baked these dishes and taken photos for you to drool over. Canadian Living Magazine has some Special Diet Desserts, which are included in this page for those of you who are doing your baking early. Gluten-Free Fruit And Almond Cake With Candied Tangerines Make the candied tangerines ahead of time (up to 3 days) 4 tangerines, 1 cup granulated sugar, ¼ cup water. Do not peel and cut tangerines crosswise into ¼ inch thick slices. Discard any seeds. In a saucepan, bring sugar and ¼ cup water to boil, stirring until sugar is dissolved; boil 1 minute. Add tangerine slices, cover, and simmer until glossy and translucent about 45 minutes. Using a slotted spoon, shake off syrup and transfer tangerine slices to a rack. Store between waxed paper in an airtight container for up to 3 days. ½ cup of raisins, ½ cup currents (can substitute with another raisin type), ½ cup golden raisins, ¼ cup candied citrus peel, 2 tbsp orange-flavoured liqueur, ¼ cup softened butter, ¾ cup packed brown sugar, 5 lightly beaten eggs, 3 cups ground almonds, ½ cup cornstarch, 2 tsp. baking powder, 1 ½ tsp grated orange rind, ½ tsp. ground cinnamon, ¼ tsp. ground nutmeg, pinch ground cloves, 1 tbsp icing sugar Heat oven to 350 F. In a small bowl toss together all the fruit, peel, and liqueur; let stand for at least 15 minutes. In a large bowl, beat butter with brown sugar. Beat in eggs and beat for 1 minute. In a separate bowl, whisk together almonds, cornstarch, baking powder, orange rind, cinnamon, nutmeg, cloves; then stir in the fruit liqueur mix. Stir into the butter mixture until combined. Line side and bottom of a 9-inch springform pan with a double layer of parchment paper. Scrape batter into pan, smoothing the top. Bake in a 350 F oven until golden brown and centre is firm to the touch, covering with foil during last 10 minutes if the cake is getting to dark, for 55 to 60 minutes. Let cool in pan on rack for 15 minutes. Wrap or store in an airtight container for 2 days. To serve dust with icing sugar and arrange the sugared tangerine slices on top. Gluten-free Pastry Recipe: 1 1/3 cups Bob s Red Mill all-purpose gluten-free flour, 1 ½ tsp. xanthan gum, ½ tsp. salt, ½ cup cubed cold butter, 1 egg yolk, 1 tsp. vinegar To make pastry in a bowl whisk flour, xanthan gum and salt. Using a pastry blender cut in butter until in fine crumbs with a few larger pieces, In a liquid measure cup whisk egg
yolk with vinegar; add enough ice water to make 1/3 cup. Drizzle over dry ingredients, tossing with fork to form ragged dough. Press into a disc. Wrap in plastic wrap and chill for at least 30 minutes. On lightly floured surface roll out pastry to 1/8 in (3mm) thickness. This recipe makes 24 2-½ inch or 6 cm rounds. Freeze this pastry in whatever container you are using to cook i.e. either a pie pan or tarts (muffin tins) until firm before cooking usually at 350 F. Linda s Recipes: Willa s Favourite Granola Bar Recipe (see modification for Celiacs) 3 cups rolled oats, 1 can (350ml) sweetened condensed milk, 2 tbsp. melted butter 1 cup flaked coconut, 1 cup chopped almonds, 1 cup chocolate chips, ½ cup dried blueberries and/or dried cherries, ½ cup liquid honey Mix all ingredients together and press flat into greased 9 x 13 pan. Bake at 350 F for 20-25 minutes, depending on how crunchy you want the bars to be. Let cool 5 minutes and cut into squares. Cool completely before serving. *Gluten-Free: use ½ buckwheat flakes and ½ Quinoa flakes instead of the rolled oats. Willa s Apple Pudding (modified from a news article to be gluten free) 1 cup gluten-free flour (Bob s Red Mill gluten free all purpose flour available at Safeway and Co-op Stores) 1 tbsp. baking powder, ¼ tsp. salt, 1 tsp. white sugar, 2 tbsp. margarine, ½ cup milk 1 ½ cups apples peeled and chopped, ¼ cup brown sugar, 1-2 tbsp. margarine, 1 tsp. cinnamon Sauce: ½ cup white sugar, 1 tbsp. gluten-free flour, pinch salt, 1 cup boiling water 2 tbsp. butter Whisk together flour, baking powder, salt, and sugar in a small bowl. Add margarine and work in quickly and lightly until the consistency of coarse sand. Add milk and stir just until mixed. On a floured surface thinly roll dough into a rectangle approx. 8 x 15. Sprinkle evenly with chopped apples and brown sugar. Dot with margarine. Roll up lengthwise, like a jellyroll, and cut into nine equal slices. Place nine rolls face up in a greased 8 x 8 square glass baking dish. Meanwhile make sauce by combining sugar, flour, salt, and boiling water in a heavy saucepan. Stir at low heat until thickened, about 5 minutes. Remove from heat and add margarine. Pour sauce over rolls in pan and bake at 425 F for 25-30 minutes until bubbling and golden warm. Serve warm. Linda s Low Fat Corn and Wild Rice Muffins (from Company s Coming)
2 cups flour, 2 tsp. baking powder, 1 tsp. dry mustard, ½ tsp. salt, ¼ cup sharp Cheddar cheese cut up, 2 large eggs, 1 can (10 oz.) cream-style corn, 1 cup cooked wild rice ½ cup frozen kernel corn thawed, ½ cup buttermilk, or soured milk Whisk together flour, baking powder, dry mustard, and salt in large bowl. Cut in cheese until mixture resembles coarse crumbs. In medium bowl combine eggs, cream style corn, wild rice, kernel corn, and buttermilk. Add to dry ingredients and stir just until moistened. Pour into 12 greased muffin tins. Bake at 375 F for 25 minutes or until wooden toothpick inserted into center of muffin comes out clean. Let stand in pan for 5 minutes before removing to wire rack. Potato Leek Soup (Barefoot Contessa - Back to Basics by Ina Garten) 1 1/2 small bags of small potatoes, washed and quartered (about 2 pounds) 4-6 leeks sliced and diced (about 4 cups), 1/4 cup olive oil, 1 tsp. Kosher salt 1/2 tsp. ground pepper, 3 cups baby arugula lightly packed, 1 1/2 cups white wine 6 cups chicken stock, 1/4 cup grated Parmesan cheese Combine the potatoes and leeks in large bowl. Toss with olive oil salt and pepper. Spread in large greased roasting pan. Bake at 400 F for 40-45 minutes, tossing veggies a few times, until very tender. Add the arugula and toss to combine. Roast for another 4-5 minutes until the arugula is wilted. Remove the pan from the oven and place on top of stove. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan. Using a food processor, puree about 2 cups of the veggies and return to the pan. Add remaining stock and more salt and pepper to taste. Heat and serve with grated Parmesan cheese on top. Classic Shortbread Cookies from Clubhouse (Gluten Free) 1 cup butter at room temperature, ½ cup powdered fruit (berry) sugar, 1 tsp vanilla, ½ cup rice flour and 1 ½ - 1 ¾ cup Bob s Red Mill all purpose flour mixed well together In a large bowl cream butter with a wooden spoon. Gradually add sugar and vanilla, beating until light and fluffy. Mix the flours together and gradually add the flour until mixture becomes to stiff to work with a spoon. Turn out onto a lightly floured surface and knead lightly drawing in the flour until dough begins to crack. Form into a ball and refrigerate for 30 minutes. Roll on a lightly floured surface to ¼. Cut with cookie cutters. Bake on an ungreased baking sheet at 300 F for 15-18 minutes. Let cool 5 minutes before removing cookies to rack. Nancy s Recipes: What is simpler than cookies if you have guests and don t have time to make a huge dessert. Here s a few recipes for some time-honoured cookies in our house. I also made butter tarts and a new cookie from Peak of the Market. Chocolate Chip Cookies we always seem to need to double this recipe
½ cup shortening or margarine (125 ml), ½ cup firmly packed brown sugar (125 ml), ¼ cup white sugar (50 ml), 1 egg, 1 tsp vanilla (5 ml) Note: for a chewier cookie use ¾ cup (175 ml) firmly packed brown sugar and omit the white sugar. Cream all the above ingredients together. 1 cup flour (125 ml), ½ tsp baking soda (2 ml), ½ tsp salt (2ml) lots of chocolate chips (at least 1 ½ cups) Slowly blend in the above ingredient to the first ingredients except for the chocolate chips. Add the chocolate chips then drop spoonfuls onto an ungreased pan spacing them out at least 1 inch. Bake at 375 F for 10-12 minutes. This makes 3 dz. smaller cookies. Peanut Butter Cookies use crunchy peanut butter for a nuttier cookie. This recipe is doubled. 1 cup granulated sugar, 1 cup packed brown sugar, 1 cup shortening or margarine, 1 cup peanut butter, 2 eggs Mix or beat well together until light and fluffy. 2 ½ cups flour, 1 ½ tsp baking soda, 1 tsp baking powder, ½ tsp salt. Mix these ingredients together. Slowly stir in the flour mixture into the sugar mixture. Cover and refrigerate for at least 3 hours. Heat oven to 375 F. Shape dough into ¾ inch balls. Place 2 inches apart on ungreased cookie sheets. I use a small fork to press down slightly and leave a ripple on the surface of the cookie. Bake until set but not hard for 10 minutes. Cool slightly and remove to a rack. This recipe will make about 8-dozen cookies. Note: Instead of baking all at once you can keep the dough in the refrigerator in a tightly closed container and bake on demand. Farm-style Oatmeal Cookies a favourite with children and husbands. This recipe doesn t call for raisins but boil or plump in microwave and drain well use at least one cup. 2 cups packed brown sugar, 1 cup shortening (calls for lard), ½ cup buttermilk, 1 tsp vanilla, 4 cups quick-cooking oats, 1 ¾ cups all purpose flour, 1 tsp baking soda, ¾ tsp. salt Heat oven to 375 F. Mix the sugar, shortening, buttermilk, and vanilla. Stir in the remaining ingredients and then add raisins. Shape dough into I-inch balls. Place about 3 inches apart on an ungreased cookie sheet. Flatten the cookies with a small glass (i.e. juice glass) dipped in ice water (important). Bake until golden brown 8-10 minutes. Immediately remove from the cookie sheet. Makes about 7-dozen.
Pumpkin Chocolate Chip Cookies this Peak of the Market recipe called for chocolate chips, which I used but I would reconsider and use either raisins or cranraisins for a much better fit for the delicate spice flavours. I might even double the spices except for the cloves to make a stronger spice flavour. 1 cup sugar, 1 cup cooked or canned pumpkin or squash, ½ cup shortening, 1 tbsp. grated orange rind, 2 eggs, 2 cups flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp ground cloves, ½ tsp nutmeg, ½ tsp ginger, ¼ tsp salt and 1 cup fruit or chocolate chips. With an electric mixer mix sugar, pumpkin, shortening, orange rind and eggs until well blended. Stir in dry ingredients. Add the fruit. Drop by teaspoonful onto an ungreased cookie sheet. Bake at 375 F until light brown for about 10 minutes. Cool on rack. Makes almost 3 dz. It is a very moist cookie. Tilly s Amazing Butter Tarts this tart is one of the best (from a co-worker years ago) and I have modified it to make it juicier so I will give you the original as well as the modification. Always plump your raisins for a butter tart recipe. This recipe makes 15 3-inch tarts. 1 egg, 1 cup brown sugar (modification = ½ cup packed brown sugar and ½ cup corn syrup), 2 tbsp cream, ¼ tsp salt, 1 tsp. vanilla, 3 tbsp melted butter, and 1 cup plumped and drained raisins. Beat egg until light and fluffy; add brown sugar (and corn syrup if using), cream, salt, and vanilla beating until mixture is full of bubbles. Put your pre-made or bought 3 inch tart shells on 2 large cookie sheets and put the raisins in the shells distributing them evenly. Using a rounded tablespoon-measuring spoon put 1 tablespoon of liquid in each tart shell at a time until you have used all the liquid. Bake 10 minutes at 400 F then reduce the temperature down to 350 F and bake for another 15-20 minutes watching that you don t burn them. Fondant For Maraschino Cherries I stumbled across this original recipe from 1953. I made my candies last year and they turned out like the chocolates you buy since the fondant melts and is encapsulated in the chocolate. So this year I have been asked to make MANY. 1 egg white beaten stiff, ½ - ¾ lb. sifted icing sugar, 1 bottle of stemmed drained Maraschino Cherries, ¾ tsp artificial almond flavouring use less if you are using real flavouring. Once you have beaten the egg white, add the flavouring, and gradually add icing sugar until a soft ball can be rolled. Be very careful adding the icing sugar because you could add too much; it all depends on the size of your egg. Cover each cherry and set on parchment paper to dry for 2 hours. Dip into chocolate. Hint: use milk or dark chocolate wafers. Place into a deep bowl and microwave on Power Level 3 for a few minutes check to see if the wafers are melting. Stir well if
melted and continue doing so until the wafers can melt when the chocolate is stirred. You can do many candies in a bowl like this, which is much easier as you don t scorch the chocolate as you would when using the water method. When the chocolate cools just put back into the microwave to heat gently again. If you have chocolate left over simply scrap onto a piece of parchment paper, cool, and put into a bag for storage. Nancy s Christmas Cake I use whatever fruit pleases me i.e. never use currents because of the seeds; sometimes I will put nuts into the cake put often not and I use 3 types of raisins and lots of dark rum. The secret is to clean the raisins of all stems etc and then soak the fruit in a crock or something similar in Captain Morgan s dark rum for at least 3 weeks. Once a week give the fruit another slosh of rum. You will know when you can stop pouring the rum into the crock when the raisins are very large. Remember to give a stir every few days so all the fruit gets the rum. These are definitely NOT doorstops. 4 lbs of raisins (mixed kinds) (908 g), 1 lb of chopped dates, ½ lb of mixed fruit (227 g), 2 ½ cups chopped nuts (450g) so use more fruit if you don t want nuts (not peanuts), ½ lb chopped mixed coloured cherries (227g). Soak this mixture in rum starting around Hallowe en. In the middle of November when it is time to start your baking mix the following in a very large bowl: 1 lb butter creamed, 1 ½ cup brown sugar, plus 1 ½ cup white sugar. Beat the sugars well then beat in 1 dozen eggs. Add the following and mix well: 1 tsp. vanilla, juice from 1 lemon and grated rind, 3 cups flour, 1 tsp baking soda, 2 tsp cream of tarter, 2 tsp cinnamon, 1 tsp nutmeg, 1 tsp allspice, ¼ tsp cloves. Fold these ingredients into the fruit mixture and stir well. Line 6 greased 8x5 inch pans with parchment paper, spoon batter evenly into each loaf pan and bake in a 275 F oven for 1 hour. Periodically check the cakes as the hour approaches as they may be done sooner or require more time. Don t forget to turn and rotate the cakes in the oven at half time (30 minutes). When cakes are done wrap in rum soaked cheesecloth and store in airtight containers or freezer bags. You can add more rum to the cheesecloth the longer you store the cakes. Decorate with almond paste and ice with royal icing. If you plan on only making the cakes for yourself them half all the ingredients (but not the rum - just kidding). Recipes of the Month From The Quilters Karen K s Coffee Cake 1 ½ cups sugar, ¾ cup margarine or butter, 1 ½ tsp. vanilla, 3 large eggs, 3 cups flour (either white or whole wheat), 1 ½ tsp. baking powder, 1 ½ tsp. baking soda, ¾ tsp. salt 1 ½ cup sour cream Brown Sugar Filling: ½ cup brown sugar packed, ½ cup finely chopped nuts, 1 ½ tsp. cinnamon
Vanilla Glaze: ½ cup icing sugar, ¼ tsp. vanilla, 2-3 tsp. milk Mix ingredients for Brown Sugar Filling and set aside. Beat sugar, margarine, vanilla, and eggs in large bowl for 2 min. at medium speed. Mix flour, baking powder, baking soda, and salt. Beat flour mixture and sour cream alternately into sugar mixture on low speed until blended. In greased angel food or bundt pan, spread one third of the batter in pan, sprinkle with one-third of the filling; repeat twice. Bake about 1 hour at 350 F or until toothpick inserted in center comes out clean. Cool slightly and remove from pan. Cool 10 minutes. Mix Vanilla Glaze ingredients and drizzle over cake. Karen K s Blueberry Surprise 16 double graham crackers, crushed, ¼ cup margarine or butter, ¼ cup brown sugar ½ tsp. cinnamon Mix the crushed crackers, margarine or butter, brown sugar and cinnamon together well. Press into greased 8 x 11 pan, reserving some crumbs for sprinkling on top. 1 8 oz. cream cheese, ½ cup sugar, ½ tsp. vanilla, 2 eggs, 1 19 oz. blueberry pie filling, ½ pt. Whipping cream, whipped Blend the cream cheese, sugar, vanilla, and eggs together well. Spread onto crust. Bake at 375 F for 20 minutes, and cool. Pour blueberry pie filling over cheese mixture. Top with whipped cream. Sprinkle reserved crumbs on top and refrigerate. Note: Other favourite pie fillings can be used, i.e. apple, peach, mixed berry! Karen K s Oatmeal Cookies 1 cup shortening, 1/3 cup brown sugar, 1/3 cup white sugar, 2 eggs, beaten, 1 tsp. vanilla, ¼ tsp. salt, 3 cups oatmeal, 1 ½ cups flour, 1 tsp. baking soda, ½ cup coconut Cream shortening. Add sugars, eggs and vanilla; and mix well. Stir the dry ingredients together and add to liquid mixture. Shape into balls, and then press with a fork dipped in flour. Bake at 350 F for 10-15 minutes. Makes 36 cookies.