April 17, 2014

Matrimony Cake

  • 2 1/4 c. oatmeal
  • 1 c. flour
  • 1 c. brown sugar
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 3/4  to 1 c. shortening (Grandma says 50:50 butter and margarine)

Mix all together and pat 1/2 mixture into an 8 x 8″ pan. Put date filling on top, then remaining mix on top. Bake 30-35 mins in 350C oven.

For filling:

  • 1 lb. pitted dates
  • 2 Tbsps. brown sugar
  • 1 c. water

Steam dates and water in a covered pot until soft. Stir in sugar. Add lemon juice or vanilla to flavour (optional). ( “Vanilla in cake 7-3-08”). Cool slightly.

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August 16, 2010

Date, Nut and Raisin Rice Pudding

  • 2 c. cooked short grain rie
  • 2 whole eggs
  • ¼ c. raisins
  • ¼ c. dates, chopped
  • ¼ c. pecans, chopped
  • 3 tbsp. sugar
  • 1 ¼ c. Pacific Milk and 1 ¼ c. water
  • ¼ tsp. salt
  • 1 tsp. vanilla
  • 1 tbsp. melted butter
  • 1/8 tsp. nutmeg

Sweeten freshly cooked hot rice to taste using ¼ c. sugar, or more. Place rice in buttered 2-quart casserole. Combine custard ingredients. Beat eggs slightly. Add milk, butter, sugar, vanilla, nutmeg, salt and dates, pecans and raisins. Pour over rice. Blend together lightly. Place baking dish in pan of hot water. Bake in slow oven, 325, for 1 hour or until knife inserted near centre comes out clean Serve hot or cold with or without lemon sauce. Makes 6-8 servings.

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August 16, 2010

Quick Oat Cookies

  • ¼ c. butter
  • ¼ c. shortening
  • ½ c. brown sugar
  • 1 tsp. vanilla
  • ½ tsp. soda
  • 2 tbsp. hot water
  • ¾ c. flour
  • ½ tsp. salt
  • 1 tsp. nutmeg
  • 1 c. oats

Cream shortening, butter, brown sugar and vanilla. Mix soda with hot water and add to creamed mixture. Measure flour (without sifting) and combine with salt and nutmeg, stirring well to blend. Stir in oats. Add dry ingredients to creamed mixture. Mix well. Shape dough into 1-inch balls and place on greased baking sheets. Flatten with tines of fork and bake at 400 for 5 to 6 minutes.

quick oat cookies. with reduced sugar, raisins, and a bag of chai tea added, these were delicious

August 16, 2010

Fresh Strawberry Pie

Hilda Friesen [Omar’s Wife]

Slice fresh berries into large baked pie crust. Make sauce by boiling following ingredients until thick and clear (not too high heat, stir constantly):

  • 1/2 – ¾ c. mashed berries
  • ¾ c. sugar
  • 2 tbsp. corn starch
  • 1 c. cold water

Pour sauce over crust. Serve with whipped cream.

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August 16, 2010

Sweetheart Pudding

Mrs. Gordon Rayner, Milton, Ontario. (Newspaper clipping).
Serves 6-8.

  • 1 c. sifted flour
  • 4 tsp. baking powder
  • 1/8 tsp. salt
  • ½ c. milk
  • 2 ½ c. brown sugar
  • 1 c. raisins
  • ¼ c. chopped nuts
  • 2 c. water
  • 2 tbsp. butter

Sift flour, baking powder and salt together into a 1 ½ quart casserole. Stir in milk. Combine and add 1 c. brown sugar, raisins and nuts. Boil water and remaining 1 ½ c. brown sugar for 10 minutes. Add butter, pour over batter, do not stir. Bake in a moderate oven, 350, for 40 minutes. This is a one-dish pudding because you mix and bake in same casserole.

August 16, 2010

Chocolate Syrup

  • 1 c. cocoa
  • 2 c. sugar
  • 1/8 tsp. salt
  • 2 c. hot water

Stir over moderate heat until dissolves. Simmer 3 mins. Add 1 tbsp. vanilla. Beat with beater. Yield – 1 qt. syrup. Store in covered jars in a cool place.

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August 16, 2010

Cucumber Relish

Ann Krueger [nee Neufeld]

  • 12 large cucs.
  • 6 large onions
  • vinegar
  • 3 c. sugar
  • 3 tbsp. mustard
  • 4 tbsp. cornstarch
  • 3 tbsp. turmeric

Grind and put salt on, let stand over nite. In the morning, drain and cover with milk vinegar. Boil 5 mins, then cover with dressing made of the dry ingredients and moisten with a little vinegar. Add to pickles, cook for 30 mins, stirring all the while, seal in jars.

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August 16, 2010

Mixed Sweet Pickles

  • 6 lbs. small cucs.
  • 1 large cauliflower
  • 1 lb. yellow beans
  • 1 gallon boiling H20
  • 3 lbs. silverskin onions
  • 2 red peppers
  • 2 green peppers
  • 1 c. salt

Cut cauliflower in small pieces. Slice peppers thinly. Peel onions. Put all vegetables in a large crock, cover with the brine made from the salt and boiling water and allow to stand for 2 days. Drain vegetables and wash well. Drain thoroughly. Pack in sealers and pour over them the following dressing:

  • 1 quart vinegar
  • ½ c. whole mixed pickling spice, tied in cheesecloth bag
  • 1 tsp. mustard seed
  • 3 lbs. sugar
  • 1 pint water

Combine the above and boil for 5 mins. Cool. Pour over pickles in jars and seal.

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August 16, 2010

Fudge Chocolate Cake

Karen Waller [nee Neufeld] – “very good”

  • ½ c. butter
  • 1 ½ c. sugar
  • 1 tsp cream of tartar
  • ½ c. hot water
  • 2 eggs
  • 1 tsp vanilla
  • 1 ¾ c. flour
  • 2 tbsp. cocoa
  • ½ c. milk
  • 1 tsp. soda

Cream butter, add sugar, beaten eggs and vanilla. Add dry ingredients, then milk. Add soda and the hot water and mix with batter. Bake in moderate oven until done.

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August 16, 2010

Hot Dog Relish

Miss Turton – a pastor in a church in Ft. St. John

Wash, prepare, and measure the following veggies:

  • 8 c. peeled, seeded, and minced cucumbers (8-10 large)
  • 3 c. peeled, minced onion (3 medium)
  • 4 c. minced green tomatoes (6 large)
  • 1 hot red pepper minced
  • 1 c. minced sweet red peppers
  • ½ c. minced green peppers
  • 4 c. finely diced celery

Put all in large container; sprinkle with 1/3 c. coarse salt. Let stand overnight. In morning drain and add:

  • 4 c. white wine vinegar
  • 3 c. sugar

Cook over medium heat for 15 mins, stir frequently. Combine:

  • ½ c. flour
  • 1 tsp. turmeric
  • 1 tbsp. celery seed
  • 1 c. vinegar

Mix and add to hot pickle mixture and stir until it is thickened and boiling. Cook slowly for 10 minutes. Makes about 8 pints.

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