Archives: Recipes

Cherry Cake

I had a house full this week, my niece, her partner and their 5 children visiting and, it being cherry season here in BC, I took the opportunity to make my favorite Cherry Cake. It’s sort of like the French Clafoutis but the beaten egg whites make it more of a cake, less pie. And the almond extract makes it smell amazing!

We’ve been lucky to have a prolific cherry tree for many years and I make this cake form either fresh or frozen cherries.  Best eaten the first day – as if you could resist!

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Cherry Cake
A light un-iced cherry cake bursting with juicy cherries.
Cuisine Sweet Treats
Prep Time 20 minutes
Cook Time 45 minutes
Servings
pieces
Ingredients
Cuisine Sweet Treats
Prep Time 20 minutes
Cook Time 45 minutes
Servings
pieces
Ingredients
Instructions
  1. Wash and pit cherries.
  2. Separate eggs and set yolks aside. Beat egg whites until stiff. Set aside in another bowl.
  3. Cream butter. Add the sugar. Add egg yolks and almond extract and beat vigorously.
  4. Mix in flour and salt.
  5. Butter mixture will be quite stiff. Add a bit of the egg whites to soften, then fold egg whites into butter mixture. Do not over blend.
  6. Butter 9" X 9" baking pan (or slightly larger) and sprinkle with bread crumbs. Pour in batter and stud with drained cherries.
  7. Bake at 375° F. for 30 minutes. Cool and sprinkle with icing sugar to decorate if you wish.
  8. Enjoy.

Long Weekend Rhubarb Cake

It doesn’t feel like a summer long weekend to me without the rhubarb coffee cake my mother-in-law Betty always served at the cottage.

The Canadian and American July long weekends fall just a few days apart; July 1, Canada Day, the big 150 this year, and the Fourth of July. If your house is like ours, people are coming and going all weekend. We spent Canada Day at my sister-in-law’s lake house this year, and I brought the rhubarb cake as a tribute to Betty.

Sweet, not too rhubarb-y, it’s perfect anytime when you have a houseful.

Have a wonderful holiday!


Print Recipe
Rhubarb Coffee Cake
Everyone loves this sweet coffee cake.
Cuisine Sweet Treats
Prep Time 20 minutes
Cook Time 45 minutes
Servings
13 x 9 pan
Ingredients
Cuisine Sweet Treats
Prep Time 20 minutes
Cook Time 45 minutes
Servings
13 x 9 pan
Ingredients
Instructions
  1. - cream butter and sugar
  2. - beat in eggs and vanilla
  3. - sift together flour, salt and soda and add to creamed mixture alternating with buttermilk
  4. - toss rhubarb with 1 tsp flour and mix in by hand.
  5. - pour into buttered 13 x 9 pan
  6. - Mix butter, cinnamon & brown sugar and sprinkle on top of cake
  7. - bake for 45 minutes.

Macarons with White Chocolate & Raspberry

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Macarons with White Chocolate & Raspberry
Sweet treat anytime, but perfect for Easter. Much easier than I had thought, although there are a few steps.
Servings
cookies
Ingredients
Chocolate Butter Cream
Servings
cookies
Ingredients
Chocolate Butter Cream
Instructions
  1. Line 2 large baking sheets with parchment paper. Fit a piping bag with 1/4” wide round tip. Place almonds and 1 3/4 cups icing sugar in a food processor and pulse until mixture is a fine powder.
  2. Place egg whites, cream of tartar and salt in the bowl of a stand mixer fitted with whip attachment. Beat egg whites on medium speed until frothy. Increase speed to medium-high and slowly beat in extra fine sugar. Continue beating until stiff peaks form. Now add the extract and food colour to this meringue and beat 1 minute more.
  3. Add almond mixture to meringue all at once. With a thin rubber spatula, cut down through the centre of the two mixtures and bring the heavy mixture back up to the top. Keep folding this way until this batter is completely smooth and falls off the spatula in a thin, flat ribbon, about 40 strokes.
  4. Transfer batter to the pastry bag. Vertically hold bag close to the baking sheet, and then pipe 24, 1 1/2” circles of batter on each one, spacing them about 1” apart. Firmly tap each baking sheet against the counter to release air bubbles in the batter. Let cookies sit at room temperature 30 to 60 minutes, until the tops are no longer sticky when gently touched with your finger.
  5. Preheat oven to 325˚F using regular heat, not convection. Bake cookies, one sheet at time, 15 minutes, or until risen and crisp. Transfer to a rack and cool completely.
  6. To make butter cream filling, place chocolate and cream in a heatproof bowl and set over a pot of simmering water. Mix until melted and blended together. Remove bowl from heat and let cool for 5 minutes.
  7. In another bowl, beat butter and 1 1/4 cups icing sugar until well blended. Slowly mix in melted chocolate mixture and beat until well combined.
  8. Turn 24 macaroon doomed side down. Fit a clean piping bag with 1/4” wide round tip. Pipe a 1/2” tall ring of filling on each macaron. Spoon 1/2 tsp. of raspberry jam in the centre of each ring and top each macaron with another macaron, setting it doomed side up. Serve macaron with fresh raspberries, if desired.
Recipe Notes

Note: Extra fine sugar is sold in small bags in the aisle other types of sugar are sold. Any leftover butter cream filling could be frozen. Thaw and use when you need something sweet to spread on a cupcake, brownie or other baked good. Recipe options: Instead of filling each cookie with a small spoon of raspberry jam, try another preserve, such strawberry jam, or red currant jelly.

Copied from Thrifty Foods Recipes.

https://www.thriftyfoods.com/recipes/recipes/macaron-with-white-chocolate-and-raspberry

I'm going to try them with dark semi- or unsweetend chocolate next. and maybe leave out the red food colouring.

Let me know how they turn out.

Judy

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Best Christmas Fruitcake Ever

First, I want to thank everyone who came to the facebook launch of Home for Christmas, the last of this first batch of Fortune Bay books. (Don’t worry, there should be another one coming out next summer, 2017. Join my mailing list for news of new books.)

It was great to hang out with some readers who are quickly becoming friends, and to meet so many new potential readers from as far away as  South Africa, Holland, New Zealand and Australia!

I promised to put up my recipe for fruit cake – guaranteed to turn skeptics into fans. So here it is.

The secret is the strawberry jam, kirsch brandy, pineapple step.
It still tastes like fruit cake, just moist and fruity and good.

I got this recipe from my mother-in-law, who originally found it in the Toronto Star many years ago. Apparently it was sent in by a reader from Winchester Ontario which, coincidentally is where my sister lives. I love when synchronicity happens!

There are quite a few steps, but worth the trouble. It doesn’t really take that long and you end up with fruitcake to eat and give away.

My recipe says “make in late October”, so I better get at it!

Judy

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Best Christmas Fruitcake Ever
Guaranteed to turn skeptics into fans. The secret is the strawberry jam, kirsch brandy, pineapple step. It still tastes like fruit cake, just moist and fruity and good. Originally called "Willis Fruit Cake".
Prep Time 2 days
Cook Time 2 hr 20 min.
Passive Time 2 months
Servings
mini-loafs
Ingredients
Day 1, Group 2
Day 2, Group 3
Prep Time 2 days
Cook Time 2 hr 20 min.
Passive Time 2 months
Servings
mini-loafs
Ingredients
Day 1, Group 2
Day 2, Group 3
Instructions
Day 1, Group 1
  1. Mix all ingredients together in a large bowl, cover with plastic and leave at room temperature overnight.
Day 1, Group 2
  1. Simmer pineapple and sugar for 45 minutes, stirring frequently. Cool and stir in brandy. Refrigerate overnight.
Day 2, Group 3
  1. Pre-heat oven to 275°.
  2. Mix dry ingredients.
  3. In a very large bowl, toss fruit and nuts in 1/2 cup of dry ingredients.
  4. In a separate bowl, cream butter and sugar. Add eggs one at a time.
  5. Stir in dry ingredients alternating with pineapple mixture. Combine lightly between additions.
  6. Pour over flour-coated fruit and nuts mixture. Mix well.
  7. Pour into prepared pans. (I line mine with parchment paper.) Put in preheated oven with a baking dish of water to keep loaves from drying out.
  8. Bake at 275° for 2 hr and 20 min.
  9. Cool. Wrap in brandy soaked cloths (or rum, Fireball or fruit juice). Wrap with foil and store at room temperature in a cool room.
  10. Douse periodically with brandy or juices as the cloth dries out.
  11. Enjoy at Christmas and beyond.

Santa’s Dark Secret

It’s never too early for chocolate!

It’s not Christmas yet – and I certainly don’t have my decorations up or my shopping done – but Santa’s Dark Secret cookies (the ones Louise makes for Blue in Home for Christmas – launching today! ) are good anytime, despite their name. 

HFC COVER MED outln

Home for Christmas is available today on

Amazon, B&N nook, kobo and the iTunes store

Judy

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Santa's Dark Secret
Rich and delicious double chocolate cookies. Perfect for Santa.
Cuisine Sweet Treats
Servings
dozen
Ingredients
Cuisine Sweet Treats
Servings
dozen
Ingredients
Instructions
  1. Cream butter in an electric mixer.
  2. Add sugars, mix, add eggs, mix well.
  3. Put flour in a bowl. Take out a tablespoonfull or so and add to the dried cherries, separating them in the flour.
  4. Mix together dry ingredients in a separate bowl and add to creamed butter mixture.
  5. Add chocolate chips and cherries. Mix well with a wooden spoon.
  6. Drop from spoon onto an ungreased cookie sheet.
  7. Bake 7 minutes at 350°