Cajun Clove Cake

This old-fashioned spice cake is perfect with a cup of coffee or a cold glass of milk. Good plain, but particularly delicious frosted with vanilla buttercream or cream cheese icing . The amount of spice may seem excessive, but don’t skimp—the cloves do something magical in this recipe.

 

• 1 cup (2 sticks) butter
• 2-1/4 cups sugar
• 5 eggs
• 3 cups flour
• 1 tablespoon ground cloves
• 1 tablespoon cinnamon
• 1/4 teaspoon salt
• 1 cup  buttermilk
• 1 teaspoon baking soda

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Preheat oven to 350 degrees F.  Grease and flour a 10" tube pan.
Sift flour with the cloves, cinnamon and salt; set aside.

Cream butter with electric mixer, then gradually beat in sugar until mixture is light and fluffy.  Beat in eggs.  Beat in one third of the flour mixture, then stir in 1/2 cup of the buttermilk. Beat in another third of the flour mixture. Stir the baking soda into the remaining 1/2 cup of buttermilk and mix into batter along with remaining flour.  Pour batter into pan and bake for 45-55 minutes, or until toothpick inserted into cake comes out clean.

When cake has cooled, dust with powdered sugar or frost with vanilla buttercream.

Note: Recipe can be cut in half if you prefer a smaller cake.  Use two eggs plus one egg yolk and bake in a loaf pan or 8" tube pan.
 

Sugar Yolkies

This recipe makes a wonderful sugar cookie with a unique, light & airy texture.  They can be crispy or slightly chewy depending on how long you bake them.  A great way to use up leftover egg yolks!

6 egg yolks

1/2 cup brown sugar
1/2 cup white sugar
1/2 cup shortening or lard
1/4 cup butter
1 teaspoon lemon extract*
1-3/4 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder

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Preheat oven to 350 degrees F.

Sift together flour, salt, baking soda and baking powder and set aside. Cream together shortening, butter and sugar.  Beat in egg yolks and lemon extract, then mix in dry ingredients.  Chill dough at least an hour.  Roll dough into balls, then roll in white sugar and place on cookie sheet.  Flatten cookies with bottom of a glass that has been dipped in sugar.

Bake for 7-12 minutes or until a delicate golden brown (be careful not to over bake).

*Can substitute 1 teaspoon vanilla or almond extract

Cuban Lime Cookies

Lime adds a tropical counterpoint to this rich, sweet cookie.

 

1 cup sugar

1 cup butter

2 cups flour

1-1/2 teaspoons grated lime peel (packed)

1/8 teaspoon salt

1 teaspoon baking powder

1 tablespoon lime juice

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Preheat oven to 350 degrees F.  Mix  together flour, salt and baking powder.  In a separate bowl, cream together butter, sugar and lime peel, then mix in the dry ingredients.  Wrap the dough and refrigerate for one hour.  Form the dough into 1" balls and place on greased baking sheet (cookies will spread during baking).  Bake 15-20 minutes or until cookies are lightly browned.

Derbyshire Christmas Cake

I came across the basis for this recipe in an old book titled "Derbyshire Cookery" that a relative brought back from England many years ago.  Since my mother was born in Derbyshire, I decided to give it a try.  So far, reviews have been very positive! Feel free to change the mix of dried fruit to suit your taste (I used dark and golden raisins, dates, currants, chopped dried apricots and other fruit bits I had on hand). Just make sure the total amount of dried fruit is around 1-1/2 pounds (not counting the peel).

1/2 lb. butter

1/2 lb. brown sugar

1/4 lb. candied orange or lemon peel*

1/2 lb. sultanas (golden raisins)

1/2 lb. dark raisins, chopped

1/2 lb. currants

1 oz. ground almonds

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1/2 lb. flour (about 2 cups)

1 teaspoon baking powder

4 eggs, beaten

1/2 cup brandy or rum**

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Preheat oven to 325 degrees F. Grease tin(s) and line with parchment paper.

Sift together flour, baking powder and spices and set aside. Cream together butter and sugar. Add beaten eggs alternately with the flour mixture and fruit. Stir in brandy and mix well.

Bake in tin(s) greased and lined with parchment paper until a wooden pick inserted in center of cake comes out clean.  Depending on the size of pan(s) used, this can be anywhere from 1 - 4 hours (turn the heat down to 275 degrees F. after 20 minutes). If necessary, cover cakes with aluminum foil  to prevent excessive browning. I find that miniature loaf pans (about 5-3/4" by 3-1/4" by 2-1/4") work great for fruitcakes--just the right size for wrapping and giving. This recipe will make about 5 miniature loaves.

When cakes have cooled, brush with brandy or rum and wrap individually in cheesecloth. Store in a covered crock or tin in a cool place for 2-3 weeks before serving.  If desired,  brush cakes with more liquor every week or so during the aging process (just don't overdo it!).  Cakes will slice better if refrigerated before serving.

 *Can substitute 1/4 cup marmalade
**Original recipe said to use a "wineglass full".  I guessed at a half a cup (4 ounces)

Moroccan Bread (Khboz)

  Cut it in wedges or just tear off hunks and spread with butter--this bread is excellent served with everything from Moroccan tagines to curries. Try it with soup or beef stew, or spread with hummus for an appetizer.  Best eaten fresh, but can be reheated and eaten the next day (if you're lucky enough to have any left). Makes fantastic croutons!

• 1-1/4 cups warm water, divided
• 2-1/2 teaspoons active dry yeast
• 2 teaspoons honey
• 1/2 teaspoon salt
• 2 -1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/4 cup olive oil, divided
• 1 tablespoon sesame seeds, toasted
• 1-3 teaspoons anise seeds (optional)

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Combine 1/2 cup warm water, yeast, honey and salt in a small bowl. Let stand for 10 minutes or until bubbles appear on the surface.

Stir together white and wheat flours (and anise seeds, if using) in a large mixing bowl. Add yeast mixture, 2 tablespoons oil and remaining 3/4 cup warm water. Stir to form a soft dough. Turn dough out onto a floured surface and knead for 10 minutes or until smooth (or use a mixer with dough hook).

Grease two baking sheets. Divide dough in half. Knead for one minute. Roll or pat each piece of dough into a 9-inch round. Place one round on each prepared sheet. Cover with a tea towel and let stand in a warm place for one hour or until dough has doubled in size.

Preheat oven to 400°F. Brush loaves with remaining oil. Sprinkle with sesame seeds. Bake for 15-20 minutes or until golden brown (don’t let bottoms burn). Serve warm.

Blueberry Squares

     I hadn't tasted these wonderful blueberry squares since I was child.  Much to my delight, I came across my grandmother's  1947 copy of  "Robin Hood Prize Winning Recipes", and there, handwritten in the flyleaf, was the recipe for Blueberry Squares!  These are meant to be a dessert*, but I think they work well as a substitute for coffee cake at breakfast time, too. Don't skimp on the blueberries! 

1/3 cup shortening

1 cup sugar, divided

1 teaspoon vanilla

1 egg

2 cups sifted cake flour

2-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1-1/2 cups blueberries
1 teaspoon lemon rind (optional)

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 Preheat oven to 350 degrees F.

Cream together the shortening and 3/4 cup of sugar.  Add the vanilla and egg and beat until fluffy. Sift together flour, baking powder and salt, and add to shortening mixture alternately with the milk (begin and end with dry ingredients).

Pour half the batter into a greased 9x9 pan.  Cover with a mixture of the blueberries, lemon rind and remaining 1/4 cup sugar.  Pour the remainder of the batter over the berries.   Bake 40-50 minutes.  Cut into squares when cool and dust with powdered sugar.

*I seem to remember that my mother served these with custard sauce.  Of course, my mother served everything with custard sauce.  She didn't make it from scratch, but always used Harry Horne's Custard Powder (no other brand was acceptable).  Since Harry Horne's wasn't available in California, boxes of custard powder were brought in bulk from every vacation trip back to Toronto. Nowadays, I can usually find the similar Bird's Custard Powder in the foreign foods section at my local supermarket.

Easy Pita Pocket Bread

 In this recipe the dough is rolled out before the first rise, instead of after. This is convenient if you want to get most of the work done before you begin your other dinner preparations. We love these stuffed with Turkey Meatballs and Yogurt Sauce, but they are good with just about any filling (falafel, grilled beef or chicken strips, salad veggies and feta cheese come to mind-- just use your imagination and you won't be disappointed).  Leftover pitas make a great base for personal pizzas, too.  My son even likes to eat plain, "unadulterated" pitas for a snack--he really loves the darn things!

• 2-1/2 teaspoons active dry yeast
• 1-1/4 cups lukewarm water
• 1 teaspoon sugar or honey
• 1 tablespoon olive oil
• 1-1/2 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour (can use part whole wheat)

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 Dissolve yeast and sugar in the lukewarm water and let stand until foamy--about ten minutes.  Stir in salt and oil and mix in 3 cups of flour to form a rough, sticky ball.  Turn dough out onto a floured board and knead until dough is smooth and elastic (about 10 minutes), adding more flour if dough is too sticky. You can also use an electric mixer with a dough hook for the kneading process.

Divide dough into 8 equal portions and roll into smooth balls.  Place each ball on floured board, push down with palm of hand to flatten and use a rolling pin to roll into 5" or 6" circles (about 1/8" to 1/4" thick).  Place rounds on baking sheets (I line mine with parchment paper, but this is optional).  Cover pitas with a tea towel and let rise in a warm, draft-free area for about one hour (until slightly puffed).  Preheat oven to 450 degrees and bake pitas for 8-10 minutes, until lightly browned and puffy (this is what makes the pocket).  Wrap in a tea towel until ready to serve.  Store in plastic bags).

Blueberry Muffins

I love old-fashioned blueberry muffins. Plain, no-streusel-on-the-top, bursting-with-berries, blueberry beauties.  Sweet, but not too sweet--I like to taste the fruit and convince myself that breakfast pastries can actually be good for you.  Make these as is, or try one of the variations.
 

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup sugar
• 2 eggs, well-beaten
• 1 cup milk
• 1/4 cup melted butter
• 1 to 1-1/2 cups fresh or frozen blueberries, tossed with two teaspoons of flour

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Preheat oven to 400 degrees F.  Grease twelve muffin cups or use paper liners.

Mix together flour, baking powder, salt and sugar.  Combine beaten eggs, milk and melted butter and add all at once to dry ingredients. Stir quickly and lightly until batter is barely mixed (lumps are O.K.).  Add blueberries on last few stirs.  DO NOT OVER MIX.

Fill muffin cups 2/3 full and bake for 15-20 minutes.  There is no need to thaw frozen blueberries first, but the longer baking time will probably be required.

Variations:

• Add  1 teaspoon vanilla or 1/2 teaspoon almond extract. 
• Add 1 teaspoon grated lemon rind.
• Substitute other berries (blackberries, raspberries, etc.) for the blueberries.
• For cranberry-orange muffins, use 1 cup cranberries, and  increase sugar to 3/4 cup.  Add grated rind of one orange.