Posts tagged ‘occasions’

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

Swiftning Happy Birthday Cake

Crisco Kay (what does this mean?)

Preheat the oven to 375 and line 9” cake pans with waxed paper.

  • ½ c. shortening
  • 2 ½ c. sifted cake flour
  • 1 ½ c. sugar
  • 4 tsp. double-acting baking powder
  • 1 tsp. salt
  • 1 c. milk
  • 1 tsp. vanilla
  • 2 eggs

Place shortening in bowl. Sift dry ingredients. Add 2/3 c. milk and vanilla. Beat 2 mins on No. 3 speed. Add eggs and remaining milk, then beat 2 more mins. Pour into pans. Bake 30 mins.

Tags:
August 14, 2010

Pumpkin Pie

Marg Neufeld

  • 1 can pumpkin (28oz.)
  • 2 tsp. salt
  • 2 tsp. vanilla
  • 2 tsp. ginger
  • ¾ tsp. cinnamon
  • 5 eggs
  • 3 tsp. cornstarch
  • 1 ½ c. sugar
  • 3 c. milk

Beat eggs until foamy, add sugar, pumpkin and spices, lastly milk. Bake in very hot oven (450) for 10 mins, the 325 for 35 mins. or until knife inserted comes clean. This is enough filling for two very large pies or 3 regular size.

August 14, 2010

Holiday Fruit Cookies

Lois Duffy – wife of Bill Duffy, minister of the Presbyterian church in Ft. St. John

Mix:

  • 1 c. soft shortening
  • 2 c. brown sugar
  • 2 eggs

Stir in ½ c. sour milk or buttermilk. Sift together and stir in:

  • 3 ½ c. sifted flour
  • 1 tsp. soda
  • 1 tsp. salt
  • 1 ½ c. broken pecans
  • 2 c. candied cherries
  • 2 c. cut-up dates

Chill 1 hour, then bake at 400 for 8-10 mins. (“Form into rolls and chill”)
Yield: 6 dozen cookies

Tags:
August 14, 2010

Spiced Cherry Bells

  • 3 c. flour
  • ½ tsp. baking soda
  • 1 tsp. ginger
  • ½ tsp. instant coffee
  • 1 c. butter
  • 1 ¼ c. brown sugar
  • ¼ c. corn syrup
  • 1 unbeaten egg
  • 1 tbsp. cream

Roll out dough, 1/3 at a time, to 1/8 inch thickness. Cut into 2 ½ inch rounds. Place ½ tsp filling in centre of each round. Shape into bell by folding sides in, making top narrower. Place a cherry at each end.

For filling, combine 1/3 c. brown sugar, 1 tbsp. butter, 3 tbsp. cherry juice. Stir in 1 ½ c. pecans (chopped finely). Mix.

Bake at 360 about 6 or 7 minutes.

Tags:
August 14, 2010

Peppernuts (buns)

freshly baked peppernuts

Eva’s Grandma, Hague – my great-great Grandma
with modifications by Eva Neufeld

  • 2 c. sugar
  • 2 c. milk
  • 1 c. shortening
  • ½ tsp. pepper
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • sternernics to taste (Star Aniseed)
  • 1 pkg yeast + 1 tbsp. sugar, dissolved in ¾ c. warm water

Peppernuts (revised)

  • 3 c. milk
  • 2 c. sugar
  • 1 ½ c. shortening
  • ½ tsp. pepper
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 ½ yeast pkg., dissolved in ¾ c. warm water

“Fast rising and fluffy as above with these changes:

  • 1 ½ c. sugar
  • 3 c. PURE D’LITE (milk substitute that no longer exists)
  • 1 c. Tenderflake lard + ½ c. marg.
  • 1 beaten egg
  • 2 pkg yeast

Bake in a 370 oven for 15-20 mins.”

Notes – made these August 11 2010 in Vernon:
Scald milk. Used quick yeast. Wait till milk is cool enough that it won’t kill yeast! After milk is hot, put in sugar and shortening into milk. Made with Crisco.

single pfefferneusse

August 14, 2010

Easter Pashka

made up by Eva, April 17 1976
An easter bread. Say “Pahs-kah”

  • 2/3 c. shortening
  • 2 c. milk
  • 2/3 c. sugar (or a little less)
  • 1 tsp. salt
  • 1 tsp. lemon extract
  • 1 tsp. vanilla extract
  • 4 eggs (beaten)
  • 1 ½ tbsp. yeast and 2 tsp. sugar dissolved in 2/3 c. warm water
  • flour to make a soft dough

Set yeast, meanwhile warm milk. To milk add the sugar and beaten eggs, salt, extracts, also yeast when risen. Then enough flour so you can beat the butter till it begins to bubble. Then stir in the shortening and finally enough flour to make a soft dough. Work out on board till smooth. Let rise till double in bulk. Set on pans, rise and bake at 350-375 about 20 mins.

August 13, 2010

Caramel Popcorn

Vi Shevkenek [nee Neufeld], from “Company’s Coming”

  • 1 c. unpopped corn kernels
  • 1 c. butter (Vi often uses hard Imperial margarine)
  • 2 c. packed brown sugar
  • ½ c. corn syrup
  • 1 tsp. vanilla
  • ½ tsp baking soda
  • Whole almonds and/or pecans, toasted 5-6 mins at 350 (optional)

Pop corn in hot air popper and place in a large metal bowl with nuts if desired. (Make sure the bowl fits in your oven; if not, use roaster to bake.) In a heavy saucepan, melt the butter, sugar, and syrup. Heat and stir over medium heat until boiling. Remove from heat and stir in vanilla and baking soda. Pour over popcorn. Bake at 250 for 1 hour, stirring every 12-15 mins. Cool thoroughly. Break apart and store in tin or ice cream buckets. Keep “cool” – not in fridge but can be frozen.

August 12, 2010

Portzelky

Eva Neufeld – Eugene loves these. Make them at New Year’s Eve!

  • 2 pkgs. dry yeast
  • 2 c. milk
  • ½ c. butter (or marg.)
  • 1 tsp. salt
  • 4 eggs (slightly beaten)
  • 1 pound raisins
  • flour to make soft batter

Prepare yeast as directed on pkg. Warm milk slightly. Add the salt, eggs, melted butter and flour to make a soft batter. Add washed raisins. Let rise till double in bulk. Drop by spoonful into hot sizzling fat. Fry quickly.

Tags:
July 25, 2010

Peppernuts (cookies)

Eva Neufeld
A tiny crunchy cookie with the unique flavour of star anise. Individual cookies should be 1″ in diameter. A Christmas favourite.

  • 3 cups sugar
  • 3 cups [Roger’s Golden] syrup
  • 1/2 cup butter or margarine
  • 1.5 cups shortening
  • 2 cups sour cream
  • 2 tsp soda
  • 1 tsp each of nutmeg, ginger, cinnamon, and star anise
  • flour to make a stiff batter

Cream sugar and shortenings. Add syrup. Add dry ingredients alternately with cream and soda. Roll in long rolls. Place on wax paper cookie sheet and chill (even freeze). Cut in 1/2″ pieces. Shake pieces in a paper bag with white sugar. Bake in moderately hot oven 6-10 mins.

Eva’s note: This is a large recipe so I sometimes do 1/3 of it!