Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
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Jellied Moose Nose
Serves: 1
Ingredients:
1 Upper jawbone of a moose
1 Onion; sliced
1 Garlic clove
1 tb Mixed pickling spice
1 ts Salt
1/2 ts Pepper
1/4 c Vinegar
Instructions:
1.
Cut the upper jaw bone of the moose just below the eyes.
2.
Place in a large kettle of scalding water and boil for 45 minutes.
3.
Remove and chill in cold water.
4.
Pull out all the hairs - these will have been loosened by the boiling and should come out easily ( like plucking a duck).
5.
Wash thoroughly until no hairs remain.
6.
Place the nose in a kettle and cover with fresh water.
7.
Add onion, garlic, spices and vinegar 8.
Bring to a boil, then reduce heat and simmer until the meat is tender.
Let cool overnight in the liquid.
9.
When cool, take the meat out of the broth, and remove and discard the bones and the cartilage.
You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls.
10.
Slice the meat thinly and alternate layers of white and dark meat in a loaf pan.
11.
Reheat the broth to boiling, then pour the broth over the meat in the loaf pan.
12.
Let cool until jelly has set.
Slice and serve cold.
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Girdle Scones
Serves: 1
Ingredients:
3 1/2 c Flour;all purpose*
6 T Baking powder
1 t -salt
1 T Sugar;granulated
1/4 c Shortening or lard
1 Egg
1 1/2 c Milk
Instructions:
*Canadian all purpose flour is very hard; the American equilvant is bread flour This recipes comes from the town of Fergus, Ontario, founded by two Scots in the 1880s.
A girdle is a large cast iron pan.
Heat flat cast iron pan on low heat for 10 to 15 minutes or until hot.
(To test, sprinkle with a little flour; if it browns in 10 to 15 seconds, the pan is hot enough.
) Meanwhile in a large mixing bowl, stir flour, baking powder, salt and sugar; with fingertips, rub in shortening or lard till crumbly.
Whisk egg with 1 cup of the milk.
Make a well in the centre of the dry ingredients; pour in the liquid.
With wooden spoon, stir to make soft, but not sticky dough, adding more milk as needed.
Turn out onto floured board, knead 3 or 4 times.
Pat or roll to no more than 1/4 - 1/2 inch.
With sharp knife, cut into small triangles.
Place a few at a time on pan; cook, rotating scones occasionally for 5 to 6 minutes or until bottoms are browned.
Serve hot.
MAKES: approx 2 DOZEN
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Herbs Salees (salted Herbs)
Serves: 1
Ingredients:
1 Onion; finely chopped
4 c Chives; or onion shoots
-cut into 1/2 inch pieces
1/2 c Salt
Instructions:
“Salted herbs are a central element in traditional Acadian cuisine; they are a basic ingredient in fricot, soups and most dishes which use meat and fish.
Traditionally made with chives, shallots and onion shoots, salted herbs may also contain finely chopped onions.
“ Layer the ingredients in a stoneware or glass pot.
Let the mixture stand for several days until a brine is formed.
Use as a seasoning in a variety of fish and meat dishes.
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Fricot A La “belette” (”weasel” Fricot/soup)
Serves: 1
Ingredients:
1 Onion; chopped
3 tb Butter
2 tb Salted herbs;*
4 c -Water
3 c Potatoes; diced
-salt and pepper
1 tb Flour
-———— DUMPLINGS:* THIS IS ONE OF -————
-several possible dumpling
-recipes given
1 c Flour
1/2 ts -Salt
1/2 c -Cold water
-———— DUMPLINGS:* THIS IS ONE OF -————
Instructions:
“If there was one dish that could be called typically Acadian, it would certainly be Fricot, a soup containing potatoes and meat.
The dish has been a long time favorite in Acadian households, so much that the word fricot was once synomous with a good meal and a common call for dinner was often, “Vous etes invites au fricot!”.
.
.
This potato fricot was prepared when neither meat nor fish were available, and given the tongue-in-cheek name, “Weasel Fricot” (Fricot a la Belette).
If you ask Acadians about the origin of the name, they will smile and say, “Parce que b’lette a passe tout drouete (Because the weasel went right on by.
) On Prince Edward it is called Fricot a la bezette (Ninicompoop Fricot) where bezette roughly translates as “nincompoop”.
It is known as butter fricot, salted her fricot and potato fricot, and is often served with a large slice of buttered bread and molasses.
“ Handkerchief Dumplings (Pates en Mouchior de Poche) Mix flour with salt.
Gradually add cold water to the dough as one would when making biscuits.
Roll the dough fairly thin, cut into 1 1/2 inch squares and place the squares in the fricot.
Cover and simmer 7 minutes.
Saute the onion and salted herbs in butter for 1-2 minutes or until the onion is golden brown.
Add the water, potatoes, salt and pepper, and simmer for 20 minutes.
To thicken the broth, add dumpling or flour mixed with water.
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Flapper Pie
Serves: 1
Ingredients:
1 1/4 c Graham wafer crumbs
1/4 c Sugar, granulated
1/2 ts Cinnamon
1/4 c Butter;melted
-———— FILLING -————
1/4 c Sugar, granulated
3 tb Cornstarch
2 c Milk
2 Egg yolks;lightly beaten
1 ts Vanilla
-———— MERINGUE -————
2 Egg whites
1/4 ts Cream of tartar
2 tb Sugar, granulated
-———— FILLING -————
-———— MERINGUE -————
Instructions:
“In eastern Canada, this recipe was called Graham Wafer Cream Pie, but westerners knew it as Flapper Pie.
.
.
.
Cream pies like butterscotch, banana, cream and coconut cream were favorites of this decade and restaurants (called cafes in the West and usually run by Chinese cook/owners) always had cream pies on their menus.
Combine crumbs, sugar and cinnaomn; blend in butter.
Set 1/4 c aside.
Press remainder onto bottom and sides of 9 inch pie plate.
Bake in 375F oven for 8 minutes; cool.
Filling: In saucepan, mix sugar with cornstarch; blend in milk.
Cook over medium heat, stirring, until boiling; stir a little into yolks, then retUrn to the saucepan.
Cook over low heat, stirring, for 2 minutes or until thickened.
Remove from heat; add vanilla and cool slightly.
Pour into pie crust.
Meringue: Beat egg whites with cream of tartar till soft peaks form; gradually beat in sugar until stiff peaks form.
Spread over filling, sealing to crust.
Top with reserved crumbs.
Bake in 400F oven for 5 minutes or till lightly browned.
Cool to room temperature, about 4 hours.
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Dutch Kringle Bread
Serves: 99
Ingredients:
1 c Milk
2 c All purpose flour
1/4 c Candied citron peel, chopped
1/4 c Candied cherries, chopped
1 c Currants
1 c Sultana raisins, blanched
3/4 c All purpose flour
1 ts Almond flavouring
1 Egg, lightly beaten
2 c All purpose flour
1 tb Dry yeast
1/2 c Lukewarm water
1 ts Sugar
1/4 c Butter
1 ts Salt
1/2 c Granulated sugar
8 oz Almond paste
Instructions:
Scald the milk, pour into a large bowl, and add the next three ingredients.
Stir until butter melts.
Cool to lukewarm.
Meanwhile dissolve the 1 ts.
sugar in the lukewarm water and sprinkle a generous Tablespoon of dry yeast over it.
Let stand for 10 minutes, then stir briskly with a fork.
Stir softened yeast into lukewarm milk mixture.
Beat in the 2 Cups flour, egg and flavouring.
Then combine the 3/4 Cup flour with the dried fruit and peel and blend in.
Beat well.
Add the last 2 cups flour.
Work in the last of flour with a rotating motion of the hand.
Turn the dough out on a lightly floured surface and knead 8 - 10 minutes.
Shape into a smooth ball and place in greased bowl, rotating the dough to grease surface.
Cover and let rise till doubled (about 1 1/2 hours).
Punch down and divide in half.
Flatten each into an oblong about 3/4 inch thick.
Shape the almond paste into 2 bars, each 1 inch in diameter.
Place the paste lengthwise on dough, and roll up in dough like a jelly roll, but carefully folding in ends before rolling.
Place seam side down in two greased 8 1/2 X 4 1/2 inch loaf pans.
Cover and let rise till doubled (about 1 hour).
Bake in preheated 375 F oven for 45 - 50 minutes.
Makes 2 loaves.
“The Dutch brought to Canada a special bread for Christmas time, Some versions call for a puff pastry shaped into a Christmas wreath and filled with almond paste, but we especially liked this almond-filled yeast bread from Winnipeg, Manitoba.
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Cipaille Or Cipate (layered Meat Pie)
Serves: 8
Ingredients:
2 lb Boneless chicken meat
2 lb Lean beef
2 lb Lean pork
4 md Onions, coarsely chopped
1/4 lb Salt pork, thinly sliced
2 c Potatoes, peeled and cubed
1 ts Salt
1/2 ts Ground black pepper
1/4 ts Mixed ground cloves, nutmeg,
-cinnamon, allspice
2 c Chicken stock (approximate)
Instructions:
Traditionally this layered pie is best made with game.
Failing a supply of venison or pheasant it can be made with a mixture of meats and poultry as is this recipe.
Servings: 8 to 10 Pastry for double crust pie Cut chicken, beef and pork into 1 inch cubes and place in a large bowl.
Combine with onions; cover and refrigerate for at least 12 hours or overnight.
Arrange salt pork evenly in the bottom of a 3 quart casserole, preferably cast iron with a cover.
Layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with 1/3 of salt, pepper and spices.
Roll out half of the pastry slightly thicker than for a normal pie and arrange on the potato layer, cutting a small hole in the centre.
Repeat with 2 more layers of meat and potatoes seasoned with salt, pepper and spices.
Cover with remaining pastry, cutting a small hole in the centre.
Slowly add enough chicken stock through the hole until liquid appears.
Cover dish and bake in a preheated 400 deg F oven for 45 minutes or until liquid simmers.
Reduce temperature to 250 deg F and continue to bake, covered, for 5 to 6 hours more or until top crust is a rich golden brown.
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Sugar Pie - Hotel Paulin
Serves: 1
Ingredients:
Pastry for 9” pie
2 c Brown sugar; packed
2 tb Flour; all purpose
Salt; pinch
2 Eggs
1 Egg yolk
1 c Milk
1 ts Vanilla
Instructions:
Roll out pastry and fit into 9” pie plate, trim and flute edges.
In bowl, blend sugar, flour and salt.
In separate bowl using electric mixer, beat eggs and yolk till frothy; beat in milk and vanilla.
Stir egg mixture into sugar mixture till smooth.
Bake in 400F oven for 10 minutes; reduce to 350F and bake for about 35 minutes or till crust is golden brown and filling is set.
Let cool on rack.
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Soupe A L’ivrogne (drunkard’s Soup)
Serves: 8
Ingredients:
2 tb Salted herbs
1/4 lb Salt pork, cut into small
-cubes
3 lg Onions, chopped
6 sl White bread, cubed
8 c Beef stock
Salt and ground black pepper
Instructions:
Servings: 8 to 10 Soak herbs in cold water, then drain.
Fry salt pork until crisp and brown in a large, heavy frying pan.
Add onions and saute until browned.
Add bread cubes to the frying pan; toss to coat well.
Place frying pan in a preheated 350 deg F oven for 15 minutes to toast bread lightly.
Transfer mixture to a large, heavy saucepan.
Add beef stock and salted herbs.
Simmer gently for 1 hour.
Adjust seasoning with salt and pepper.
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Smothered Muskrat And Onions
Serves: 4
Ingredients:
1 Muskrat
1 tb -Salt
1 qt -Water; Canadian qt=5 cups
1 1/2 ts -Salt
1/4 ts Paprika
1/2 c Flour
3 tb Fat
3 lg Onions; sliced
1 c Sour cream
Instructions:
Skin and clean the muskrat, remove fat, scent glands and white tissue inside each leg.
Soak muskrat overnight in a weak brine solution of 1 Tbsp salt to 1 qt (Imperial qt = 5 cups) water.
Drain, disjoint and cut up.
Put flour, salt & paprika in a paper bag.
Add muskrat pieces and shake until each piece is well coated.
Melt fat in heavy fry pan, add the muskrat pieces and saute slowly until browned.
When meat is browned, cover with onions, sprinkle with salt and pepper and pour the cream over.
Cover fry pan and simmer for 1 hour.
SERVES: 4
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Saskatoon Pie
Serves: 1
Ingredients:
4 c Saskatoon berries; called
-Serviceberries in the US
1/4 c -Water
2 tb Lemon juice
3/4 c Sugar, granulated
3 tb Flour
Pastry for double crust pie
Instructions:
In a saucepan, simmer saskatoon berries in water for 10 minutes.
Add lemon juice.
Stir in granulated sugar mixed with flour.
Pour into pastry lined pie plate.
Dot with butter.
Cover with top crust; seal and flute edges.
Bake in 425F oven for 15 minutes; reduce heat to 350F oven and bake 35-45 minutes longer or until golden brown.
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Pate Aux Patates (potato Pie)
Serves: 1
Ingredients:
5 Potatoes; to 6 hot
Milk
2 ts Butter
2 Egg yolks
1 Onion; finely chopped
1/4 c Celery stalk; & leaves
-finely chopped
1 tb Parsley;chopped, fresh
1 pn Savory, dried -OR-
1 pn -Chives, fresh
-Salt & ground pepper
Pastry for double crust 9”
-pie
Instructions:
Pate aux Patates This potato pie makes a warming supper dish.
It was a Friday favorite in the days when the meatless rule was observed in French Catholic families, says Nicole Kretz.
Line a 9-inch pie plate with pastry, Mash potatoes with enough milk to make a smooth puree; add butter and 1 egg yolk.
Combine potatoes with onion, celery, parsley and savoury; season with salt and pepper to taste.
Sprinkle potato mixture in pie shell.
Cover with top crust, trim and crimp edges to seal and cut steam vents.
Brush top crust with remaining egg yolk.
bake pie in a preheated 400F oven for 30 to 40 minutes or until pastry is golden.
SERVES: 6-8
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Miel Aux Trefles ( Cloverleaf Honey)
Serves: 1
Ingredients:
2 c White sugar
1 c -Water
2 c Clover blossoms
5 Wild roses
Instructions:
Boil the sugar until the sugar has dissolved.
Add the clover and roses and let the mixture stand for 30 minutes.
Bring to a boil for 3 minutes and strain the syrup through a cheesecloth or fine meshed strainer.
Bring the syrup to a boil and simmer for 10 minutes.
Pour the honey into jars, and store in a cool, dark place.
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Cape Breton Oatcakes
Serves: 1
Ingredients:
2 c Flour;all purpose
2 c Rolled oats
1 c Brown sugar;packed
2 ts Baking powder
1/2 ts -Salt
1 c Shortening
1/2 c -Cold water
-———— SAVORY VARIATION -————
2 c Oatmeal; scotch type*
1 c Flour;all purpose
2 ts Sugar, granulated
2 ts Baking powder
1/4 ts -Salt
1/3 c Shortening; or lard or
-bacon fat
1/4 c -Cold water
-———— SAVORY VARIATION -————
Instructions:
Anne’s note: I prefer the savory version as it is closer to the original Scottish version ; my grandmother in Nova Scotia uses ‘pinhead’ oatmeal, a fine grind of oatmeal sold in the Maritimes, “Ogilivy’s” is the most popular brand there.
Processing the oats in a food procesor for a few seconds should help.
“If desired process the oats in a food processor for 10 seconds to get a finer texture.
.
.
The original recipe for oatcakes likely arrived with Scottish settlers in Nova Scotia.
Fine oatmeal ground in the pioneer’s gristmills, a little fat worked with fingertips, and perhaps a touch of sugar, made a crispy baked “cake” to eat with cheese or jam.
Over the years, Cape Bretoners (and eventually all cooks across Canada) used rolled oats and more sugar to make a coolie-like oatcake.
The Glenghorm Resort in Ingonish, Nova Scotia, prints a recipe for these regional favorites on its postcards.
Trilibys, a British version, richer and filled with a coked date mixture, lead to the Date Sandwich Cookies so popular in Canada over the years.
“ Sweet version: Stir together flour, oats, sugar, baking powder and salt; rub in shoetening with fingertips.
Mix in water with fork, until ball forms; divide in half.
On a floured surface, roll out each half to 1/4 inch (5 mm) thickness.
Cut into 2 1/2 inch (6 squares), then into triangles.
Bake on lightly greased baking sheets in 350F oven for 15 minutes or till lightly browned.
Transfer to racks to cool.
MAKES: 60 Savory Variation: (to serve with cheese) Mix 2 cups Scotch-type oatmeal, 1 cup all-purpose flour, 2 tsp each granulated sugar and baking powder, and 1/4 tsp salt.
Work in 1/3 cup shortening, lard or bacon fat.
Add 1/4 cup cold water.
Proceed as above.
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Baked Peameal Bacon
Serves: 1
Ingredients:
1 Peameal Bacon, 1 centre cut
-piece
Instructions:
“Peameal bacon is a unique Canadian meat, pickled but unsmoked loin of pork rolled in cornmeal.
Usually it is sliced and fried for breakfast but it excellent baked whole.
The cornmeal makes a crisp exterior and the meat, although quite lean, is particularly juicy, because of the pickling process.
For baking it is important to select a piece from the centre cut, with a wide band of lean visible on both ends.
“ Place in an open roasting pan, fat side up.
Bake at 350F degrees for 1- 1/2 hours.
Serve hot in generous slices with baked beans if desired.
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Canada
York County Corn Bread
Serves: 99
Ingredients:
1 c Milk
3 c All-purpose flour
1 tb Dry yeast
1/2 c Water, lukewarm
1 ts Sugar
1 c Cornmeal
3/4 c Water
1/4 c Shortening
1 tb Salt
1/4 c Granulated sugar
3 c All-Purpose flour
Instructions:
Scald the 1 Cup milk, put into large bowl and add next five ingredients.
Stir until shortening melts.
Cool to lukewarm.
Meanwhile dissolve the teaspoon of sugar in the lukewarm water.
Sprinkle heaping Tablespoon yeast over this and let stand 10 minutes.
Then stir briskly with a fork.
Add softened yeast mixture to the lukewarm milk mixture.
Stir.
Beat in 3 cups flour.
Add another 3 - 3 1/2 Cups flour, working in last of flour with a rotating motion of the hand.
Turn dough out on a lightly floured surface and knead 8 - 10 minutes.
Shape into a smooth ball and place in a greased bowl, rotating dough to grease surface.
Cover and let rise till doubled (about 1 1/2 hours).
Punch down and shape into 2 loaves.
Place in 8 1/2 X 4 1/2 inch loaf pans that have been greased and sprinkled with cornmeal.
Grease tops of loaves and let rise again until doubled (about 1 1/4 hours).
Bake in preheated 425 F oven for 30 minutes.
Makes 2 loaves.
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Tourtiere De Quebec (quebec Pork Pie)
Serves: 6
Ingredients:
1 1/4 lb Ground pork
1/2 To 3/4 cup cold water
1/2 c Onion, finely chopped
1/4 c Celery, finely chopped
1/2 ts Ground black pepper
1 Bay leaf
1/2 ts Dried savoury
1/4 ts Dried rosemary
1/4 ts Grated nutmeg
Pinch cinnamon
Salt
1/4 c Old-fashioned rolled oats
Pastry for double crust pie
Instructions:
This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling shows a Scottish influence.
Servings: 6 In a large, heavy frying pan, combine pork with cold water and heat to boiling point.
Add onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon.
Cook, covered, over medium-low heat for 1 1/2 hours, adding more water if mixture dries out.
Halfway through cooking time, season with salt to taste.
Stir in rolled oats and cook, stirring, for 1 to 2 minutes.
Remove bay leaf.
Meanwhile, line a 9-inch pie plate with pastry.
When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry.
Trim pastry, seal edges and cut steam vents in top crust.
Decorate with pastry cutouts as desired.
Bake in preheated 425 deg F oven for 15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until crust is golden.
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Tourtiere A La Ouananiche (lac St-Jean Salmon Pie)
Serves: 6
Ingredients:
2 tb Butter
1 md Onion, thinly sliced
1 lg Potato, peeled, thinly
-sliced
1 lb Ouananiche or salmon, cut
-into small pieces
Salt and ground white pepper
1/4 c Milk
2 tb Light cream
1/3 c Water (approximate)
1 Egg, beaten with 1 Tb milk
Pastry for double crust pie
Instructions:
Servings: 6 Line a 9-inch pie plate with pastry.
Heat butter in frying pan and saute onion until soft but not browned.
Add potatoes, fish, salt, pepper, milk and cream; mix gently so as not to break up the pieces of fish.
Arrange mixture evenly in the pastry shell.
Gently stir in water; it should come halfway up the fish mixture.
Cover with top crust, trim, crimping edge to seal.
Cut a small hole in the centre.
Brush pastry with the beaten egg and milk.
Bake in a preheated 375 deg F oven to 45 to 50 minutes or until crust is browned.
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Toronto Pie
Serves: 1
Ingredients:
1/2 c Milk; scalded, heated till
-bubbles appear around
-edges
2 tb Butter
1 c Cake and pastry flour
1 1/4 ts Baking powder
1/4 ts -Salt
2 Eggs
3/4 c Granulated sugar
1/4 ts Vanilla
Raspberry jam
Icing sugar
Instructions:
Grease a 9 inch round layer cake pan and line with wax paper.
Combine scalded milk and butter.
Sift or blend together flour, baking powder and salt.
Beat 2 eggs until very light and fluffy.
Gradually beat in granulated sugar and vanilla.
With mixer at high speed beat eggs and sugar for 1 minute.
Fold in dry ingredients and then stir in hot milk mixture.
Turn into prepared pan.
Bake in preheated 350F oven for 30 to 35 minutes or until cake springs back when lightly touched.
Cool in pan.
When almost cool, loosen edges and remove from pan.
Split into two layers, sandwich together with raspberry jam and sprinkle icing sugar on top.
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The Ultimate Butter Tart
Serves: 1
Ingredients:
Pastry for double crust pie
1/2 c Brown sugar;lightly packed
1/2 c Corn syrup
1/4 c Shortening;’golden’ flavour
1 Egg; slightly beaten
1 ts Vanilla
1/4 ts -Salt
3/4 c Raisins
Instructions:
Prepare pastry.
Roll out thinly on floured surface.
Cut into rounds with 4” round cutter.
Fit into medium-sized muffin cups.
Combine all ingredients except raisins; mix well.
Put raisins into pastry shells, dividing evenly.
Fill 2/3 full with syrup mixture.
Bake on bottom shelf at 425F for 12 to 15 minutes or just until set.
DON’T OVERBAKE.
Overbaking makes them runnier! Cool on wire rack, then remove from pans.
SERVINGS: 12
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