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.

Pinky's Meat Pie

There are many versions of this meat pie (or tourtiere, for my French-speaking cousins). Pork or other meats are often used in lieu of beef, and various spices such as cloves, cinnamon or sage may be added. The pie can be all meat (and onions) or include potatoes, carrots, rutabaga or other vegetables. Often the filling is cooked on the stove before baking; other recipes call for baking the raw mixture directly in the pie shell.  The variations are endless, but however you make it, this is Canadian comfort food at its best.  My mother's recipe is about as basic as it gets, and although some folks may make a more "sophisticated" pie, for me there is nothing lovelier than the plain, rustic pie I remember from my childhood.

Pinky made this pie from memory, and amounts do not have to be exact.  You may vary seasonings according to your taste.

• Pastry for a double-crust 9-inch pie
• 1-1/2 lbs. lean ground beef
• 1/2 cup bread crumbs
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 to 3/4 cup finely minced onion (one small onion)                           
• 1 tablespoon dried parsley (or use fresh)
• 1/4 cup water

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Preheat oven to 450 degrees F.

Pinky

Line a 9" pie plate with pastry.  Knead together remaining ingredients, then pat into pie shell.  Cover with remaining pastry and crimp edges.  Cut a circular hole in center of pastry (a bottle cap makes about the right size).  Place pie on a cookie sheet and bake at 450 degrees F for 15 minutes.  Turn heat down to 325 degrees and bake for an additional 45 minutes to an hour, or until pastry is brown and meat is cooked through (test through hole in center; your baking time may vary).

Serve with ketchup.

Chocolate Chip Cupcakes

No icing required--the chocolate chips sink into these light cocoa cakes and create little pockets of fantastic fudginess in every bite.  Quick, easy, and yummy!

• 2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1/2 teaspoon salt
• 1-1/4 cups sugar
• 1/4 cup butter
• 1/2 cup shortening
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 cup water
• 1/2 cup milk
• 1-1/2 cups chocolate chips

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Preheat oven  to 375 degrees F and line 20 cupcake cups with paper liners.

Sift together flour, cocoa, salt and baking soda and set aside.  Cream together butter, shortening and sugar until light; beat in eggs and vanilla.

Combine milk and water.  Add dry ingredients to creamed mixture alternately with the liquid, beginning and ending with the flour. Blend well after each addition.

Fill cups 1/2 full, then sprinkle chocolate chips over each cupcake.  Bake for 15 minutes or until a toothpick inserted in center comes out clean.

Irish Soda Bread

How can something so simple be so good?  This petite loaf slices well and is marvelous toasted with butter and honey.  Amount of sugar can be adjusted up or down depending on your taste.  The loaf  in the picture was quickly devoured with our corned beef and cabbage dinner today—better double the recipe and make two loaves if you want some left over for breakfast!  No kneading is required  for this soft dough.

•    Scant 1 cup of buttermilk*
•    2 cups all-purpose flour
•    1/2 teaspoon salt
•    1/2 teaspoon baking soda
•    2 teaspoons sugar




Preheat oven to 400 degrees F.  Lightly grease a pie tin or cast iron pan and dust with flour or corn meal.

Mix together flour, salt, baking soda and sugar.  Make a well in the center and add buttermilk.  Stir quickly and lightly with a fork until just blended (dough will be wet and sloppy).

Turn dough out onto heavily floured board and form into a mound; place mound in pan and bake for 20 minutes or until crust is firm and golden.

Cool loaf completely and cut into thin slices with serrated knife before serving.

*No buttermilk?  Add 1 tablespoon of lemon juice or vinegar to liquid measuring cup and add milk to measure 1 cup.  Allow to stand for 10 minutes before using.