Monday, July 28, 2008

Tea Biscuits

2 cups flour
3 tsp baking powder
1/2 tsp salt
1/3 cup shortening or butter
1 cup milk

Preheat over to 450F.
Mix flour, baking powder and salt in bowl.
Blend in shortening or butter with pastry cutter or two knives like you would a pie dough.
Make a hollow in centre and add milk, stirring lightly with fork. Mix only until soft dough is formed.
Turn onto floured surface and knead gently for ten seconds.
Roll or pat down to 1/2 " thickness.
Cut with floured cutter and place on ungreased baking sheet, 1" apart.
Bake for 12-15 minutes
Makes 12 biscuits (using 2 1/4 " cutter)

I also use this recipe for making biscuit cinnamon rolls. Make dough above and roll out to 1/4" think. Spread butter all over and add brown sugar and cinnamon to taste. The more the better I say. Roll up and cut into 1" think rolls and place on parchment paper lined cookie sheet (saves on cleanup). Bake for 15-20 minutes until golden. Yumm.

Raisin Pies (Tarte aux Raisins)

1 pkg (375g) Large brown seedless raisins (Lexia type). Rinse in water if gritty.
Enough water to cover raisins in med sized pot.

Let stand at least 1 hour (or more) until raisins are plump.

1 1/2 cups Brown Sugar
1 tbsp butter
1/2 tsp salt

Cook over med heat until raisins are fluffy, about 1/2 hour.
Taste and add more brown sugar if needed.

Thicken mixture with flour and water (equal amounts) until spoon stands up by itself in mixture.

Add 1 tsp vanilla.

Cool before putting in crust. Bake at 375F until crust is golden brown.

One bag of raisins makes 1 large round glass Pyrex pie or two tin foil pies.
These freeze very well once cooked. Simply thaw partway in microwave and finish reheating in oven.
This is my mother's recipe, handed down to her from her mother. It is a traditional Acadian desert typically eaten at Christmas time. I have tried to make it myself, but I have not succeeded in replicating my mother's pies. I will have to keep practising :-)

Meat Pies (Pâté)

3 parts Beef - Chopped in small cubes
1 part pork - Chopped in small cubes
Onions (5 large for a 1/2 stock pot)
Water 1" in bottom of large stock pot (less if meat is frozen)
Salt & Pepper to taste
2 Tbsp summer savory (for 1/2 large stock pot)

Cook above until meat is soft (3-4 hours for 1/2 large stock pot)
Separate meat from juice.
Refrigerate meat and juice until cold, then skim off fat from juice.
Put meat and juice back together and reheat.
Season to taste before thickening.

Thicken with flour and water as you would a gravy.

Put in pie shell and bake at 375F until crust is golden brown.

This is my mother's recipe, handed down to her from her mother. It is a traditional Acadian dish typically eaten at Christmas time. I have yet to make it myself on my own, but I have helped her make them.

Chocolate Cupcakes

Makes: 24 cupcakes


3 cups ROBIN HOOD® All Purpose Flour 750 ml
2 cups sugar 500 ml
1/2 cup cocoa powder 125 ml
2 tsp baking soda 10 ml
1 tsp salt 5 ml

2 cups water 500 ml
1 cup oil 250 ml (or less if desired)
2 tsp vanilla 10 ml
2 tsp vinegar 10 ml

COMBINE flour, sugar, cocoa, baking soda and salt in large mixer bowl.

ADD water, oil, vinegar and vanilla.

BEAT with electric mixer at medium speed 1/2 minute or just until blended.

SPOON batter into greased or paper-lined muffin cups, filling 3/4 full.

BAKE at 350°F (180°C) for 15 to 18 minutes or until toothpick inserted in center comes out clean.

REMOVE from pans; cool.

FROST and decorate as desired.

When making these cupcakes, I sometimes mix an extra recipe to use the next time. Combine the dry ( first 5) ingredients in a large plastic Ziploc bag. I write the rest of the wet ingredients and instructions on the outside of the bag with a Sharpie. Store in cool, dry place to use anytime. Saves time measuring out the dry ingredients.

Sunday, July 27, 2008

Blueberry Muffins

1/2 cup shortening or butter
1 cup white sugar
2 eggs, beaten

1 cup milk and vanilla to taste

2 cups flour (plus 1/4 cup if too thin)
4 tsp baking powder

1 cup blueberries (or more if desired)

Mix first 4 ingredients. Alternatley add dry ingredients and milk/vanilla just until blended. Do not overmix. Stir in blueberries.

Bake at 400 F for 25 minutes. Makes 24 muffins.

This is my grandmother Robichaud's recipe.

Blueberry Cake with sauce (Poutine au Bleuets avec sauce)

1 cup sugar
3/4 cup shortening or margarine
2 eggs
1 tsp vanilla

1 cup milk
3 cups flour
1 tbsp baking prowder
1 tsp salt

2 cups blueberries (or more if desired). If frozen coat with flour.

Mix first 4 ingredients.
Alternatley add dry ingredients and milk until well blended. Mixture will be quite thick.
Stir in blueberries.

Spread in 9 x 13 inch greased pan (preferable dark brown pan) and bake for 50-60 minutes at 350 F until golden brown and toothpick inserted in cake comes out clean.

Cool in pan.

1 3/4 cups brown sugar
1/4 to 1/2 cup butter
1/4 tsp salt

Bring to a boil and cook until dark brown.

Add 2 1/2 cups hot water Mix well.

Thicken with:
3 tbsp cornstarch and 3 tbsp cold water

Remove from heat and add 1 tsp vanilla

Serve warm over cake.

This is my grandmother Robichaud's recipe. Very tasty any time of the year!!

Sugar Cookies

2 cups white sugar
2 cups margarine or butter
4 eggs well beaten
1 tsp lemon extract
1 tsp vanilla extract

5 cups flour
2 tsp baking soda
4 tsp cream of tartar
1 tsp salt

Cream first 5 ingredients.
Add next 4 ingredients.

Roll to 1/4-1/2 inch thick on lightly floured surface. Cut out with favourite cookie cutters. Bake at 350 F for 10 minutes or until light golden brown.

Yield 9-10 doz. depending on size of cookies.

Cinnamon Rolls

2 packages yeast, (1/2-ounce or 2 scant tablespoons)
1/2 cup hot water
1 tablespoon sugar

1/2 cup butter
3/4 cup milk (warmed)
1/2 cup sugar
1 egg
1 teaspoon salt
4 1/2 cups flour

Dough topping:
1/2 cup butter
1 1/4 cups brown sugar
1/4 cup granular sugar
2 tablespoons cinnamon

1/2 to 1 pound powdered sugar
2 to 3 tablespoons milk
2 drops butter flavor extract

Dissolve 2 packages of yeast in 1/2 cup of hot water (test on wrist to make sure water is not too hot) and 1 tablespoon of sugar. Let sit.

Melt the 1/2 cup of butter and combine with 3/4 cups of warm milk (can be warmed on stove or in microwave, test on wrist to make sure milk is not too hot).

Using an electric mixer with a dough hook or a food processor with dough blade, mix dissolved yeast and butter/milk mixture on low.
Slowly add 1/2 cup of sugar, then 1 egg.

Add salt and 2 cups of flour on low, blend until smooth.

Slowly add 1/2 cup at a time, the other 2 to 2 1/2 cups of flour.

Put dough onto floured counter top. Knead dough until it doesn't stick to your hands (don't over kneed or add too much flour).

Place in a greased bowl. Cover with damp cloth and let rise for 45 minutes to 1 hour, until it doubles in size. (Tip, let it rise in oven where the air and temperature is consistent).

Remove from bowl and place on a floured counter. Roll out in a 12 by 24-inch (approximately) rectangle, not too thin.

Spread 1/2 cup butter over dough, sprinkle with 1 1/4 cups of brown sugar (evenly), sprinkle with 1/4 cup of granular sugar (evenly), and sprinkle 2 tablespoons (or as much as you desire) of cinnamon (evenly).

Roll dough into a log. Cut into thumb-width slices or 1 1/2-inch widths. Place in round cake pan or foil pan.

Put back in oven to rise to desired height. Remove from oven after they have risen.

Preheat oven to 350 degrees. Only bake on one rack, center of oven (4 pans fit nicely). Set timer for 15 minutes, then watch for desired brown-ness. Remove from oven - let cool.

FROSTING: Combine 1 pound of powdered sugar, 2 to 3 tablespoons of milk (this may vary, add or subtract to your desired consistency), and 2 drops of butter flavor extract. Stir with spoon until very smooth and drizzles easily.

Drizzle onto completely cooled cinnamon rolls. Let frosting harden. Serve.

Soft And Chewy Chocolate Chip Cookies

1 1/4 cups Sugar
1 1/4 cups firmly packed brown sugar
1 1/2 cups margarine or butter, softened
2 tsp vanilla
3 eggs
4 1/4 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1-2(12 oz) pkg. semi-sweet chocolate chips

Heat oven to 375 F.
In a large bowl, beat sugar, brown sugar and margarine until light and fluffy.
Add vanilla and eggs, blend well.
Add flour, baking soda and salt, mix well.
Stir in chocolate chips.

Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
Bake for 8-10 minutes or until light golden brown.
Yield 6 dozen cookies.

Cocoa can be added to make Chocolate chocolate chip cookies.

Dough can be frozen. Wrap tightly and freeze up to 2 months. Thaw at room temp. 1-2 hours and bake as directed above.

Slightly underbaked cookies make these especially chewy. MMMM....