Posts tagged ‘memorabilia’

August 15, 2010

Mother’s Oatmeal Cookies

Tina Driedger, Eva’s mother.

  • 1 ½ c. sugar
  • 1 c. butter
  • 2 eggs
  • 1 c. (Roger’s Golden) syrup
  • 4 c. oatmeal
  • 3 c. flour
  • 2 tsp. baking soda

Roll in balls like marbles but do not press down.

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August 15, 2010

“My Wedding Cake”

Eva Neufeld. She made her own wedding cake. But not the frosting.

  • 8 eggs
  • 4 c. sugar
  • 2 ½ c. butter
  • 2 lbs. raisins (seeded)
  • 2 lbs. currants
  • 1 lb. mixed peel
  • ½ lb. shelled almonds
  • 1 lb. dates
  • 1 c. syrup or molasses
  • 2 tsp. vanilla
  • 2 tsp. cinnamon
  • 2 tsp. baking soda
  • 2 tsp. almond extract
  • 1 ½ c. sour milk (or a little more)
  • 6 c. flour

Bake 3-4 hours. Optional – cherries, 3 tbsp. jam and a little water.

August 15, 2010

Johannes Brot (John’s Bread)

Grandma Neufeld (Anna Boldt – Jac’s mother)

In the morning dissolve ½ yeast cake, 1 tbsp. sugar in 1 ½ c. potato water. Let it stand in a warm place till evening. Then add 4 cups flour, 1 ½ cups sugar and enough warm water to mixture to make a smooth batter. Next morning add about ¾ c. butter and some salt. Knead out into a soft dough. Roll out very thin and spread with fruit filling. Roll up as for jelly roll, place on greased pan and let rise one hour. Bake in a moderate oven 350 for ½ hour.
For fruit filling: Stew dried apples, add a little sugar and cinnamon to taste.

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August 15, 2010

Tourtiere (French Canadian Meat Pie)

Kay Hendricks

  • ½ lb. ground veal
  • ½ lb. ground pork
  • 1/3 c. chopped onion
  • ¼ c. water
  • 1 tsp. salt (scant)
  • ¼ tsp. pepper
  • ½ can mushroom soup
  • 1 recipe pastry

Combine all ingredients together in a saucepan. Cook over medium heat until meat has lost its pink color but is still moist; cool. Pour meat mixture into pie shell, cover with top curst, slit centre, flute edges. Bake in hot oven (425) for 20-25 mins or until browned. May be frozen and re-heated.

Eva’s note: “Delicious,” says my sister-in-law, Kay. She ought to know for she is one of the best cooks. She also says to drain the meat after cooking but not to press out any fat or juice. Can be made as individual pies. Do not bake too brown if intend to freeze.

N.B: Add the mushroom soup after browning meat. For a variation, add 1 stalk finely chopped celery.

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August 15, 2010

Mousse

note — say “Mouse”
Eva Neufeld

  • a few lbs. plums, cherries, or Sask berries
  • milk
  • sugar
  • baking soda

Heat fruit with water in a saucepan to a boil. Add sugar to taste, depending on tartness of fruit. Add a mixture (thoroughly mixed – shaken) of flour and milk and then baking soda to prevent curdling. Cook until mixture reaches desired thickness – add more water if necessary. Be careful not to eat the pits!

wild plums cooking for mousse

August 15, 2010

Chocolate Zucchini Loaf (2)

Winnie Porter – When Karen lived in Lumby, Winnie Porter was her neighbour

  • ¾ c. margarine
  • 2 c. sugar
  • 3 eggs
  • 2 ½ c. flour
  • ½ c. carob powder or cocoa
  • 1 tsp. salt
  • 2 ½ tsp. baking powder
  • 1 ½ tsp. soda and 2 tsp. vanilla
  • ½ to 1 tsp. cinnamon
  • 2 c. grated zucchini
  • ½ c. milk
  • ½ to 1 c. chopped nuts

Mix ingredients together as for a regular quick loaf, then bake.

“There is such beauty in bread
Beauty of sun and soil
Beauty of patient toil
Wind and rain have caressed it
Christ often blessed it
Be gentle when you touch bread.”

August 14, 2010

Jam Jams

“good”

  • 1 c. brown sugar
  • 1 c. shortening
  • 2 eggs (well beaten)
  • 6 tbsp. corn syrup
  • 2 tsp. baking soda
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • 3-4 c. flour

Cream sugar and shortening, add eggs, asyrup, vanilla. Sift dry ingredients and beat to right thickness (to roll). Chill. Roll, cut and bake in hot oven. (360 for 6-7 mins). Make into jam sandwiches using any variety of jam as filling. Plum jam or prune plum jam, or raspberry jam is very nice.

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August 14, 2010

Brown Sugar Spice Cookies

“Original by Eva Neufeld”

  • 1 ½ c. brown sugar
  • ½ c. shortening
  • ¾ c. milk
  • as much flour as needed
  • 2 eggs
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 2 ½ tsp. baking powder
  • ½ c. chopped nuts
August 14, 2010

Fruit Cookies

Taber Hospital Cook – When Eugene was born in a 14-bed hospital in Coledale, Grandma like the cookies and got the recipe from the cook in the hospital. The recipe card says Taber, but that is wrong; it was actually Coledale.

  • ½ lb. butter or margarine
  • 1 c. sugar
  • 2 eggs
  • 1 c. cocoanut
  • ½ pkg. glazed fruit
  • 2 ½ c. flour
  • 2 tsp. baking powder

Mix sugar and margarine very well. Then beat eggs and add to first mixture. Add flour then cocoanut and fruit. Roll in small balls and press flat with fork. Bake in moderately hot oven till browned. (about 410 F)

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August 14, 2010

Zwiebock

“Twice-baked” rolls.
Hilda Friesen [Omar’s wife], 1990?

  • 1 tsp. sugar
  • 1 c. warm water
  • 1 pkg. yeast (or, with fast rising yeast, add 1 c. milk)
  • 2 c. milk
  • 1 c. butter
  • ½ c. sugar
  • 2 tsp. salt
  • 2 eggs
  • 9 c. flour

Dissolve sugar, water, and yeast together. Heat milk to boiling, then add butter, sugar, and salt. Stir and cool. Beat eggs, add to milk mix. Stir in yeast mix and flour to make a soft dough. Rise on pans, then bake at 375 for 20 mins. For smaller buns bake at 365 for 15 mins. (“Made 3 dozen on morning of Feb 2/ ’10”).
Grandma says: When you make these, make a smaller bun and put it on top of the larger bun, then give it a firm press down with your thumb or else all the small buns will roll off the tops.

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