“HEALTHY” CHOCOLATE CHIPCOOKES

“HEALTHY” CHOCOLATE CHIPCOOKES

PREHEAT oven to 375° F
CREAM together:	¾ cup butter or margarine, softened ¾ cup granulated [white] sugar ¾ cup golden brown sugar
BEAT in : and then	2 eggs 2 tsp vanilla
COMBINE, then add:	1 ¼ cups whole wheat flour ¼ cup wheat germ 2 cups large flake oatmeal 1 tsp baking soda ½ tsp salt
Stir in	2/3  cup roasted chopped nuts (pecans, hazelnuts, un-blanched almonds) 1/2 cup chocolate, chopped in bits
Drop by teaspoonful onto un-greased baking sheets and bake 8 to 10 minutes just until golden brown. Press down with a fork (dip in cold water to keep dough from sticking) and bake 8 to 10 minutes until lightly browned.
FoodNotes: This recipe originated as challenge to the expense and nutritional value of Quaker granola bars. It was a custom recipe for Jon in his landscaping days.

CHOCOLATE CHIPCOOKES (BUTTERSCOTCH FLAVOUR)

CHOCOLATE CHIPCOOKES (BUTTERSCOTCH FLAVOUR)

PREHEAT oven to 350° F
CREAM together:	½ cup butter or margarine, softened 1/3 cup granulated [white] sugar 2/3  cup old-fashioned brown sugar
BEAT in : and then	1 eggs ½ tsp vanilla
COMBINE, then add:	1 cup + 2 tbsp all-purpose flour ½ tsp baking soda ½ tsp salt
Stir in	1 cup chocolate chips ½ cups chopped nuts
Drop by teaspoonful onto un-greased baking sheets and bake 8 to 10 minutes just until golden brown.
FoodNotes: It is arguable whether vanilla and salt contribute to the taste of the butterscotch or overpower it - Nana Reeleder always left vanilla out and reduced salt to a pinch. This recipe originates with Fanny Farmer cookbook.

LAURA SECORD’S CHOCOLATE CHIPCOOKES

LAURA SECORD’S CHOCOLATE CHIPCOOKES

PREHEAT oven to 375° F
CREAM together:	1 cup shortening, softened 1 cup granulated [white] sugar ½ cup golden brown sugar 2 tsp vanilla
BEAT in : and then	2 eggs
COMBINE, then add:	2 ½ cups all-purpose flour ½ tsp baking soda 1 tsp salt
Stir in	½  cup very finely chopped or ground  walnuts I package (300g) chocolate
Drop by teaspoonful onto baking sheets and bake 6 to 8 minutes.
FoodNotes: Nancy greases the pans so that the chocolate chips do not stick. Do not overbake –do not brown. These cookies are WHITE! .

TRADITIONAL CHOCOLATE CHIP COOKES

TRADITIONAL CHOCOLATE CHIP COOKES

PREHEAT oven to 375° F
CREAM together:	1 cup butter or margarine, softened ¾ cup granulated [white] sugar ¾ cup golden brown sugar
BEAT in : and then	2 eggs 2 tsp vanilla
COMBINE, then add:	2 ¼ cups all-purpose flour 1 tsp baking soda 1tsp salt
Stir in	2 cups chopped nuts & chocolate chips
Drop by teaspoonful onto un-greased baking sheets and bake 8 to 10 minutes just until golden brown.
FoodNotes: The higher the brown sugar content, the higher the flour content needs to be. Best to work with no more than 3 cups of flour per batch as it is difficult to fold it in without overworking the dough and making it tough. Betty Crocker recipe substitutes shortening for half of the butter. Most recipes have ratios of sugar: fat = 1.5:1 and flour: fat = 2.25:1. Eggs are a variable - they affect texture. The more eggs, the more cake-like the texture.

AUNT BETH’S KIDS’ CHOICE COOKIES/ AUNT LINDA’S PEANUT BUTTER CRUNCHIES

AUNT BETH’S KIDS’ CHOICE COOKIES/

AUNT LINDA’S PEANUT BUTTER CRUNCHIES

PREHEAT oven to 350° F
CREAM together:	1 cup chunky peanut butter ½  cup butter ½ cup shortening 1 cup white granulated sugar 1 cup brown sugar, lightly packed
BEAT in : and then	2 eggs 1 tsp vanilla
COMBINE, then add:	2 cups quick-cooking oatmeal                 (3-5 min variety) 1 cup all-purpose flour ¼ to ½ cup unsweetened coconut 1 tsp baking soda ½ tsp salt
Add:	1 cup milk chocolate chips (226 g package)
Stir until there are no traces of flour. Spoon onto baking sheets, press down lightly with a fork, and bake 8 to 10 minutes until golden.
FoodNotes: Aunt Linda’s Peanut Butter Crunchies – omit coconut Substitute : ½ cup Reese’s mini pieces - peanut butter candies for ½ cup chocolate chips           Fill a cup with cold water and dip the fork in it before pressing the cookies; it will keep the dough from sticking.

VANILLA CUPCAKES

VANILLA CUPCAKES

YIELD: 15 to 16 cupcakes PREHEAT oven to 350°F. Prepare 12-muffing pan with paper liners.
In a medium size bowl, measure and stir until well-blended:	1 ¼ cups cake flour (scoop and level) 1¼ tsp baking powder ½ tsp baking soda ½ tsp salt
In bowl of electric mixer, beat on high speed 10 to 20 seconds Reduce to  medium speed, add and beat another 30 seconds Add and continue beating until light and fluffy:	2 eggs ¾ cup granulated sugar 1½ tsp pure vanilla extract ½ cup sunflower oil
Reduce mixing speed to low and slowly add about half of the flour mixture
alternately with about half of	½ cup buttermilk
Add the remaining half of the flour mixture followed by the remaining half of the buttermilk. Beat just until combined. Remove bowl from stand. Scrape the sides down and stir once or twice. The batter will be thin.
Pour batter into prepared muffin pans. Fill liners about ¾ full. Bake cupcakes in preheated oven for 12 to 14 minutes. After one or two minutes, carefully remove the cupcakes from the pan and cool completely on a wire rack.
FoodNotes

VANILLA CREAM CHEESE FROSTING

VANILLA CREAM CHEESE FROSTING

YEILD: 22 YO 24 piped frosting for cupcakes, or frost & fill two-layer 9-inch cake
In bowl of electric mixer, beat at medium speed until creamy but not smooth: Add and continue beating about 30 seconds	½ cup butter 240 g cream cheese, cold from refrigerator
Add Reduce speed to low, add and beat until combined.	1 tsp pure vanilla extract 4 cups confectioners’ sugar
Increase speed to high and beat until mixture becomes fluffy.
Slowly add until desired consistency is reached	1 to 4 Tbsp heavy cream
FoodNotes: 1.      Use the frosting at once or keep in refrigerator for two or three days. If stored in the refrigerator, it may be necessary to beat once more to regain consistency. 2.      For stronger CREAM CHEESE flavour, add an additional 125 g of cream cheese 3.      For CHOCOLATE FROSTING, add ½ cup Ghirardelli brand unsweetened cocoa. Add to butter and cream cheese and beat until well incorporated before adding confectioners’ sugar. 4.      For STRAWBERRY FROSTING, add 2 to 4 Tbsp strawberry preserves. Blend first in food processor or strain it though a fine sieve. Reduce the amount of heavy cream called for in the recipe according to amount of preserves used and consistency desired.

ORANGE POUND CAKE WITH POPPYSEED GLAZE

ORANGE POUND CAKE WITH  POPPYSEED GLAZE

PREHEAT OVEN TO 350]; grease and flour a 9inch (1.5 L) Bundt pan ad set aside
Beat together until smooth:	1 cup unsalted butter, room temperature 1 pkg (250g) cream cheese, room temperature
Mix in:	¼ cup Ginger Seasoning Paste (Sobeys compliments brand) ¼ cup orange zest 2 tsp pure vanilla extract
Gradually add:	2 cups granulated sugar
Add, one at a time:	4 large eggs, room temperature
Sift together and then add and blend just until no traces remain:	2 cups all purpose flour 1 tsp baking powder ½ tsp salt
Pour batter into prepared pan and bake on middle rack for 65 to 70 minutes, until a wooden toothpick inserted in center of cake comes out clean. Allow cake to cool on a wire rack before gently removing form pan and cooling to room temperature.
In a liquid measuring cup, blend together until smooth:	1 cup icing sugar 3 tbsp fresh orange juice 1 tbsp black poppy seeds
If glaze is too thick to pour, continue to add ¼ tsp of orange juice. Pour glaze over cake and allow to set;  repeat five or six times more. Slice and serve or keep covered at room temperature for up to one week.

LEMON CREAM CHEESE ICING

LEMON CREAM CHEESE ICING

In a med-sized bowl, beat together until fluffy:	½ cup cream cheese, softened 2 Tbsp butter, softened
Beat in:	1 tsp lemon rind 1 Tbsp lemon juice
Beat in until fluffy:	2 cups icing sugar

LEMON JELLED FILLING

Combine well together:	1 cup granulated sugar 2 tbsp cornstarch
Whisk in and cook about 2 minutes until sugar is well-dissolved:	1 cup boiling water
Beat together:	4 egg yolks
Whisk about ¼ of the hot sugar mixture into egg yolks, then add the yolk mixture to the remaining hot sugar mixture, whisking constantly.
Whisk in:	1/3 cup fresh lemon juice 2 tsp grated lemon
Bring mixture to a boiling point, remove from heat
Whisk in:	2 tbsp butter
Allow mixture to cool before spreading on cake FoodNotes: 1. Be sure to separate the egg whites and yolks well; otherwise, there may be small white nuggets in the jellied lemon. 2. This recipe may be slightly more than needed for a three layer cake. If desired, fold the remainder into 1 ½ cups whip cream to cover the sides and top of the cake.

OLD-FASHIONED LEMON CAKE

OLD-FASHIONED LEMON CAKE see SOURCES end of document

PREHEAT OVEN TO 375° [BAKE 350°]; line bottom of cake tins with parchment or wax paper.
Cream together:	1 cup butter [½] 3 cups sugar [1½] [pulverized sugar is like icing sugar, but most icing sugar contains cornstarch]
Add gradually, one at a time:	5 egg yolks [3]  - beat egg whites separately until stiff to add later
Sift together and then add:	4 cups sifted cake flour [2] 4 tsp baking powder [2] ½ tsp salt [½] [likely butter was salted in original recipe]
alternately  with:	1 cup plain yogurt [½] [sweet milk was un-pasteurized and contained beneficial bacteria]
Stir in:	1 cup fresh-squeezed lemon juice [½] 2 Tbsp lemon rind [1]
Fold in:	5 egg whites, stiffly beaten [3]
Divide batter evenly between [two] three round cake tins, place in 375° oven and REDUCE HEAT to 350° immediately after closing the oven door.
FoodNotes: 1. Beat the sugar, butter and egg yolks very well. Fold the egg whites in well; otherwise the cake top will brown unevenly. “The mode of mixing must be very light, rather cutting down through the cake batter than beating it; beating the eggs makes them light, but heating the batter makes the cake tough.” 2. This cake keeps well and is complemented beautifully by fresh strawberries, blueberries and/or raspberries. 3. Whip cream topping may be used, but consider stabilizing the whip cream with 1 tsp of plain gelatin and 1 tbsp cold water: combine the gelatin and water in a custard cup and set it into a small pan of boiling water, leaving it without stirring until it is clear. Cool to room temperature. Combine 1½ cups whip cream, 3 tbsp icing sugar and ½ tsp vanilla, beat together to combine and continue to beat while pouring the gelatin in a slow stream into the whip cream. Beat until soft peaks form. 4. CUPCAKES: Add ½ cup unsweetened coconut to the batter and drop by ice-cream scoop into lined muffin tins. Spread each cupcake with lemon cream cheese icing and dip icing into coconut. (Make ahead and refrigerate in an airtight container for up to 24 hours.)

GREAT GRAMMIE PAGE’S HOT MILK SPONGE CAKE

GREAT GRAMMIE PAGE’S HOT MILK SPONGE CAKE

PREHEAT OVEN 350˚F (Aunt Linda’s instructions were 400 ˚F) Butter and lightly flour a 9” square cake pan
	GREAT-GRAMMIE PAGE’S	MOM’S
Beat until thickened	2 eggs	2 eggs
	1 tsp vanilla or lemon           extract	1 tsp vanilla
Add gradually	1 cup granulated sugar, combined with	1 cup granulated            sugar
	1 tbsp cornstarch
Combine, then add	1 cup flour	1 cup flour
	2 tsp baking powder	1 tsp baking powder
	½ tsp nutmeg     (optional)	¼ tsp salt
Meantime, heat together in a small saucepan just until butter melts.
	½ cup milk	½ cup milk
	butter size of an egg	1 tbsp butter
Stir milk and butter into batter and mix well. Batter will be very liquid. Pour into pan. Bake 30 minutes or until toothpick inserted in center comes out clean.
LAZY DAISY CAKE
In a small saucepan over low heat, mix together until melted and well blended:	3 tbsp butter 3 tbsp brown sugar 2 tbsp cream (or milk)
Stir in:	½ cup coconut and/or chopped nuts
Spread over HOT cake directly from oven, and return to oven to brown lightly under broiler for 1 to 2 minutes, taking care that it does not burn.
COTTAGE PUDDING
	VANILLA SAUCE	LEMON SAUCE
In a small saucepan, combine:	½ to 1 cup granulated                   sugar 2 tbsp cornstarch dash [1/8tsp] salt	½ to 1 cup granulated                   sugar 2 tbsp cornstarch dash [1/8tsp] salt
Add slowly, stirring constantly:	2 cups boiling water	2 cups boiling water
Simmer and stir until thickened, about 5 minutes.
Stir in:	¼ cup butter 1 to 2 tsp vanilla dash of nutmeg or             mace	2 tbsp butter ¼ cup lemon juice 1 tsp lemon rind,           grated
Spoon hot sauce over warm cake and serve.
FoodNotes: This is a very old recipe, and common to New Brunswick and Nova Scotia. Grammie Hines makes this recipe, which was handed down from her grandmother MacDonald in Three Mile Plains. Nancy Lowery makes the same hot milk sponge cake which is a recipe handed down to her from her mother in Lower Sackville. Nancy’s sauce however, is made with brown sugar which gives it a caramel taste. Although I usually make this recipe as Lazy Daisy Cake (from the Fannie Farmer Cookbook), Uncle Ed remembers Great Grammie Page making it as cottage pudding with vanilla sauce. He remembers it being delicious and not too sweet, so try the recipe with less than 1 cup sugar. I suspect the sauce would also be quite good with maple syrup substituted for vanilla. [Use at least 1 tbsp.] Aunt Linda believes the cornstarch lightens the flour to give the cake a finer crumb – no scientific experiment carried out;)

GLAZED LEMON CAKE with CRUSHED BLUEBERRY SAUCE

GLAZED LEMON CAKE with CRUSHED BLUEBERRY SAUCE

CAKE
PREHEAT OVEN to 350°F. Butter one 9-inch round cake tin with two inch side and line bottoms with parchment. (if using spring form pan be sure parchment paper covers lip on bottom of pan; mark the diameter, cut a little larger and cut darts to pleat the paper - this will help to loosen the cake from the pan)
In a large bowl, combine and  whisk to blend:	1 1/2 cups rice flour 1/3 cup yellow cornmeal 3/4 cup sugar 4 teaspoons baking powder 1/2 teaspoon salt
Melt and cool to room temperature:	1/2 cup (1 stick) unsalted butter
In a  small bowl, whisk together well:	1 cup buttermilk or yogurt 2 large eggs 1 tablespoon finely grated lemon peel 3/4 teaspoon vanilla extract
Pour melted butter into flour mixture. Mix to a crumb texture. Gently fold in the buttermilk (or yogurt) mixture. Do not over-mix: fold until just blended (the batter will appear lumpy). Scrape batter into cake tin; spread evenly. Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 to 40 minutes.
GLAZE
Combine in a small bowl:	1½ cups icing sugar 2 tbsp or more lemon juice, freshly squeezed 2 tbsp butter, melted
Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside. Immediately upon removing cake from the oven, run a knife around outside edge of cakes. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert again so cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake).
CRUSHED BLUEBERRY SAUCE
In a medium saucepan, combine:	1½  cups fresh blueberries or frozen, thawed 2/3 cup (packed) golden brown sugar 2 teaspoons fresh lemon juice 1/2 teaspoon finely grated lemon peel Pinch of salt
Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes. Reduce heat to medium-low and simmer, stirring often, until berries are very soft and liquid is syrupy, about 7 minutes.
Remove from heat and add:	1½  cups more blueberries
Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed. May be served warm or chilled.  Can be made 2 days ahead. Cover and chill. Serve chilled or rewarm before serving, if desired.
FoodNotes: 1. If a sugar-coated glaze is preferred, combine 2 tbsp lemon juice and ½ cup granulated sugar. Poke holes in the cake with a round toothpick. Spread the glaze over the cake immediately after removing from the oven. 2. Blueberry sauce may be made two days ahead of time; cooled and chilled and served chilled or re-warmed if desired. 3.  The cake may also be served warm from the oven.

ERIKKA TAYLOR’S COFFEE CAKE

ERIKKA TAYLOR’S COFFEE CAKE

Preheat oven to 350°F. Prepare 9 x 13 baking pan.
Prepare choice of TOPPING
	CHOCO	CINNAMON
Combine in a small bowl:	½ cup brown sugar ½ cup all-purpose flour 2 tsp cocoa	½ cup brown sugar ½ cup all-purpose flour 1 or 2 tsp cinnamon
Using a pastry blender, cut in:	¼ cup butter or margarine		¼ cup butter or margarine
Stir in:	½ cup nuts, chopped ½ cup chocolate chips		½ cup nuts, chopped
CAKE: Cream together:	½ cup butter or margarine 1 cup granulated sugar 2 eggs 1 tsp vanilla or almond extract [optional]
Stir wet ingredients together and then add:	1 cup sour cream 1 tsp baking soda
Alternately with combined dry ingredients:	2 cups all-purpose flour 1 tsp baking powder ¼ tsp salt
Turn batter into pan and spread evenly. Sprinkle topping over batter Bake for 35 to 45 minutes. Serve warm with a hot drink.
FoodNote: May add ½ cup chocolate chips to the batter if making choco-coffee cake.