Feeds:
Posts
Comments

Archive for the ‘Dessert’ Category

This is my great-grandmother’s recipe, which I obtained by watching my grandmother (who turned 90 this year!) make them. Her version is more quaint than my own, being baked in a wood-heated oven and full of measurements such as “a pinch“, “enough to keep if from being sticky, but not enough to make it dry”, and other such specifics. šŸ˜‰

It took a fair amount of experimentation to get the oven temp and timing right — my grandmother varied this based on her best guess at the wood oven’s temperature on any given baking day — but it’s well worth the effort. This makes a fairly large batch and they keep very well for a long period in an air-tight container.

(more…)

Read Full Post »

I’ve been pretty big into making desserts with vegetables as the late summer harvest goes into overdrive — making a beet cake to use up those prolific, purple roots appearing in my CSA order seemed a no-brainer.

(more…)

Read Full Post »

If you are like me, you like traditional cookie recipes that make a huge batch — the kind of cookies that only get better the longer they manage to stay in the cookie tin.

This recipe requires your largest bowl — something I love, as it’s the perfect excuse to get out the gigantic old stoneware mixing bowl that belonged to an elderly neighbour when I was a child. It makes up to 7 dozen cookies that only get moister and chewier the longer they last.

(more…)

Read Full Post »

This is a slightly altered recipe, found to use up the rest of the squash and sweet potato from yesterday’s custard. It’s baking in the oven right now and, hopefully, will be another place I can use mashed veggies in a manner the kids will accept and enjoy.

(more…)

Read Full Post »

This is a variation on my traditional squash pie, made for Thanksgiving and Christmas — my oldest likes the filling so much, that I thought doing it as simply a custard and adding in the sweet potato would give it a bit more of a nutitional punch without the extra fat that the pastry can bring.

I will tweak this a little the next time I make it and substitute honey for the brown and white sugars.

(more…)

Read Full Post »

My mom used to make these when I was a kid. They were from a recipe in the New Purity Flour Cook Book — a cookbook that had and still maintains a certain mystical appeal to me. I was thrilled beyond reason to be gifted a previously-loved copy of this book upon the death of an elderly neighbour.

After the pizza dough, this is the recipe I use most often. These squares have been lauded at potlucks, dessert parties and playgroups for the last five years and will likely be enjoyed by my friends and family for many more.

(more…)

Read Full Post »

Here is a family recipe — the version I share here is my slight variation on my Great-Aunt’s traditional cake. I can’t stress enough how important it is for the raisin mixture to be fully cooled before mixing the batter — the cake simply will not work if the liquid is warm.

The cake is dark and moist and reminiscent of a heavy gingerbread. It is wonderful warm with whipped cream and it only gets better as it ages. The exterior hardens slightly to create a sweet “crust”, while the inside becomes chewier and more moist. It’s typically baked in a bundt or tube pan, but I’ve also divided it between three loaf pans or baked it in muffin trays (adjusting the time accordingly).

(more…)

Read Full Post »