Recipes

This is where we post favourite recipes from our group!  Food and rug hooking go together, wouldn't you agree?

June 2023

Herbed Mushroom Pâté - From Lorraine Beauregard-Murphy

(Kindly passed on to me by my beautiful friend, Madeleine T-Smith, one of our members)

This vegetarian pâté improves even after a couple of days in the refrigerator; so make it ahead to have on hand for appetizers, or serve as toppings for baked potatoes or grilled steak or fish.

Ingredients

-2 tbsp of butter

-1lb of cremini or button mushrooms

-2 cloves garlic, minced

-1 onion, chopped

-2 tbsp dry white wine

-1 brick cream cheese, 250mg at room temperature 

-1⁄2 tsp salt

-1⁄4 tsp freshly ground pepper

-2 tsp chopped fresh savory or thyme

-1tsp chopped fresh rosemary

Melt butter in a skillet over medium-high heat. Add mushrooms, garlic and onion; sauté for about 8 min. until liquid is evaporated and mushrooms are browned. Add wine and cook, stirring up brown bits, until evaporated. Let cool slightly.

Place in a food processor with cream cheese, salt and pepper and purée until smooth. Check seasoning and stir in savory (or thyme) and rosemary. Pack into a pâté crock or ramekins. Cover and refrigerate until chilled, up to 5 days.

To serve, let pâté stand at room temperature for about 15 min. Serve with flatbreads or crackers.

August 1, 2021

(It’s been a while, hasn’t it?)

Chocolate Zucchini Bread:  this one was popular at Joyce’s last week:

https://www.joyofbaking.com/breakfast/ChocolateZucchiniBread.html

Dec 19, 2019

Mulligatawny soup (from Laurie D)

(Click on the photo to see it full size)

Ok here is the soup recipe as promised. Good for winter days

Ingredients 
2Tbsp veg oil
1 large cooking onion
1 jalapeño seeded and chopped
2 cloves garlic minced
1Tbsp minced ginger
1 tsp toasted and ground cumin seeds (or one tsp dry cumin) 
2tsp hot curry powder (I used the wet Jared curry paste and you can use mild too)
1/2 tsp powdered turmeric ( I used 1 tsp fresh)
2 plum tomatoes seeded and chopped( I used the equivalent amt  of tinned tomatoes)
1 carrot diced 
5 cup veg broth
1 c dried red lentils 
1 can chickpeas 19 oz 
1 can coconut milk 
Salt and pepper  to taste 
1/4 c lemon juice
1/3 c finely chopped cilantro 

1. In stock pot ,heat the oil over medium heat. Add the onion and cook until light golden. 
2. Add the jalapeño pepper ,garlic, ginger, cumin ,curry powder, turmeric ,tomatoes and carrot. Cook stirring two minutes. 
3. Add the broth and red lentils and bring to simmer. Cook for 10 minutes or until the lentils are soft. Stir in the chickpeas, and coconut milk. 
4. Using an immersion blender partially purée the soup. 
5. Season with salt and pepper to taste. Add the lemon juice and half cilantro
6. Ladle into bowls and garnish with remaining cilantro. 
Serves 6 -8 or shard amount many rug Hooking pot luckers

Enjoy. Laurie

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                                                           PUMPKIN COOKIES

1 cup canned pumpkin                                   1 teaspoon baking soda
2 1/2 cups flour                                                2 teaspoons cinnamon
1 teaspoon baking powder                              1/2 teaspoon cloves 
1/2 teaspoon nutmeg                                        1 1/2 cups white sugar
1/2 teaspoon salt                                               1 egg
1/2 cup butter                                                    1 teaspoon vanilla
Bake 350 degrees 15-20 minutes, put on plate to cool

Caramel Icing:
1 cup brown sugar 1/4 cup butter
Bring to a boil add 4 tablespoons boiling water, boil 1 minute remove from

heat add 1 pound of icing sugar and 1/2 teaspoon vanilla.
Dip baked cookies in warm icing and then put on plate to cool.

If you're looking for any of these recipes:
Butter Cake/Boterkoek
Spice Cake/Ontbijtkoek
Apple Tart/Appfeltaart
Scottish Shortbread
.....click here!

Marg Eindhoven has also supplied some of her versions of Boterkoek and Ontbijtkoek:

Another Boterkoek
Pre-heat oven 350'
2 cups flour 
1 tsp. baking powder 
1 cup white sugar 
1 cup unsalted butter chilled 
1 egg yolk 
1 1/2 tsp.almond extract 
(Reserve the egg white, beaten, to brush on top of cake before baking.) Mix butter, egg yolk and sugar until smooth. Add almond extract, then beat in flour and bk.pd. Pat into round 8" pyrex pie plate. Brush with egg white. Bake 350' about 30 minutes.

Another Ontbijtkoek Recipe
Line baking pan with parchment paper, I used 9.5 x 5.25 x 2.5 ( a bit too big ) 
the regular loaf pan 8.25 x 4.5 x 2.5 is more the right shape, but a little small. 
Another baker used a Pate tin, 3 x 3 x 10, and I think that would be the traditional shape. 


Pre-heat oven 300'


Dry ingredients: 
1 cup rye flour, 
1 cup all purpose flour, 
1/2 cup brown sugar, 
2 tsp. baking powder, 
1 1/2 tsp. ginger, 
1 tsp cinnamon, 
1 tsp cardamon.
1/4 tsp. mace, 
1/2 tsp. cloves, 
1/4 tsp. freshly ground black pepper, 
1/4 tsp. freshly grated nutmeg,
1/4 tsp. lemon rind, 
1/4 tsp. salt. 
Combine all dry ingredients in a large bowl.

Wet ingredients : 
1 cup milk, 
1/2 cup honey or golden syrup, 
1/4 cup molasses, 
1 tsp. vanilla. 
Combine wet ingredients in measuring pitcher, and mix into dry ingredients, until smooth.


Bake 15 minutes, remove from oven and sprinkle top with 1/2 cup - 1 cup chopped crystallized ginger baking chips, return to oven and bake another 45 - 60 minutes. Turn off oven, and bake in cooling oven 30 minutes. Cool in pan 30 minutes, then out of pan on rack until cooled. It's good the first day, and even better the next day.

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Blueberry Coffee Cake (courtesy of Pat Gilchrist - thx!)

This makes a BIG cake!

Apple Cake (from Smitten Kitchen blog)

I usually make a 1/2 recipe in a loaf pan, instead of the bundt pan called for.  It will take anywhere from 60-75 minutes to bake.  I added in a cup of fresh cranberries.

For the apples
6 apples
1 tablespoon ground cinnamon
5 tablespoons (65 grams) granulated sugar

For the cake
2 3/4 cups (360 grams) flour
1 tablespoon baking powder
1 teaspoon fine sea or table salt
1 cup (235 ml) vegetable oil (safflower, sunflower, olive and coconut oil also work, as does melted butter)
2 cups (400 grams) granulated sugar
1/4 cup (60 ml) orange juice
2 1/2 (13 ml) teaspoons vanilla extract
4 large eggs
1 cup (130 grams) walnuts, chopped (optional and to be honest, we never use them)

Heat oven to 350°F (175°C). Grease a tube pan. (I use this one or an equivalent one-piece tube.) Peel, core and chop apples into 1-inch chunks.Toss with cinnamon and 5 tablespoons sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar, vanilla and eggs. Mix wet ingredients into dry ones; scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples (and their juices) over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.*

Cool completely before running knife between cake and pan, and unmolding onto a platter.

Do ahead: This cake is awesome on the first day but absolutely glorious and pudding-like on the days that follow, so feel free to get an early start on it. I keep it at room temperature covered with foil. 

* Tip: The apples love to hide uncooked pockets of batter, especially near the top. Make sure your testing skewer or toothpick goes not just all the way down to the bottom, but does a shallow dip below the top layer of apples to make sure it comes out batter-free. Should your cake be browning too fast, before the center is baked through, cover it with foil for all but the last few minutes in the oven.

Judy's Caramelized Onion Tarts (from the Tenderflake website)

1 Package Tenderflake® Tart Shells
15 ml Unsalted butter
10 ml Olive oil
1 Vidalia or sweet onion, thinly sliced
Salt & pepper
125 ml Goat cheese, softened
15 ml Finely chopped chives
15 ml Finely chopped tarragon

PREPARE tart shells as per package directions for unfilled tart shells. Remove from oven, set aside and cool.

MELT unsalted butter and oil in a large fry pan. Add onions to pan, and cook over medium-low heat until caramelized, soft and golden, about 20 minutes. Season with salt and pepper.

DIVIDE the softened goat cheese between the cooled tart shells. Top with the caramelized onion mixture and sprinkle fresh herbs over the top.

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OOOOh...this just in from Jillian (thank you!):  Steamed Figgy Pudding

I cup dried black figs                                 
1/4 cup shortening
1/3 cup finely chopped citron.                           
1 tsp cinnamon
1/3 cup finely chopped candied lemon peel       
1/2 tsp ground cloves
1cup chopped walnuts                                           
1 cup Brown sugar firmly packed
1 1/4 cup sifted flour ( I used spelt flour)                
2 eggs
1 tsp soda                                                              
1 cup grated raw carrots
1/2 tsp salt                                                             
1 cup grated raw potatoes Ukon  gold are best
Good slug of Rum

1 cover the gigs with boiling water stand for 10 mins .Drain clip off stems ,chop fruit fine.mix with citron ,peel and nuts. Sift the flour with salt and soda,add 1/2 cup to fruit and  mix.

2. Cream  shortening with spices and sugar .beat in the eggs one at a time .Add grated vegetables, gradually mix in remaking flour ,beating until smooth .Mix in fruit and nuts. Add rum now or can be added after cooking.

3.    Fill a greased 1 1/2 quart mould or two smaller ones until about two thirds full ,cover with lid or foil. Stand on rack in an inch of boiling water in a pot with tight lid ,steam 2 hours,adding more water as necessary . Serve with hard rum sauce.

Hard rum sauce
1cup sweet butter softened
1 cup confectioners' sugar
1/4cup brandy, rum or Cherry Nutmeg

Cream butter and sugar well. Add brandy few drops at a time and beat till fluffy ( by this time the cook needs some!).    Add nutmeg to taste and chill

These recipes come from New York Times Cook Book 1961 edition edited by Craig Claiborne
According to my late husband the best one printed. I can't argue that point all I know is I like the Figgy pudding ,enjoy ! 



Turkey or Chicken Almandine

From Carol Ralph:  here is the recipe I used. I added canned carrots but guess you could add peas too. This morning I used puff pastry ( store bought of course) as didn't have the crescent rolls.

Hope everyone enjoys!

3 cups cooked diced chicken (big chunksO

1/2 cup diced celery

4 oz mushrooms (1 can - stems and pieces, drained)

1/2 cup chopped onion

1/2 cup sour cream

1 can cream of mushroom soup

8 oz can sliced water chestnuts

2/3 cup mayonnaise (i use less)

1 pkg present rolls

1/2 cup sliced almonds

4 tbsp butter, melted

2/3 cup grated swiss cheese

Combine first 8 ingredients in large saucepan.  Heat until bubbling.

Pour into 13x9 baking dish

spread crescent rolls flat over top.

Combine butter, almonds and cheese and spread over top.

Bake 375 degrees for 25 minutes.

Banana Bread - from Margaret Eindhoven

Preheat oven 325'. Grease an 8"x 4"loaf pan 

Topping    

1/2 cup flaked coconut, toasted   

1/4 cup brown sugar, packed   

1Tbsp. butter melted

1 Tbsp. flour   

Combine in a small bowl, set aside

Batter        

1/3 cup butter melted     

3/4 cup brown sugar    

1 tsp. vanilla     

2 eggs

1 cup mashed ripe bananas (2 large)      

1+ 3/4 cups flour     

1 + 1/2 tsp baking soda

1/4 tsp salt     

1 cup Skor bits, divided

Mix in a large bowl, with electric mixer, butter, sugar, vanilla, and eggs. Add mashed banana and mix well.   Add flour, bk.sd., bk. pd., and salt and mix til  smooth. Mix in 3/4 cup Skor bits.

Pour into prepared pan. Mix 1/4 cup Skor  into topping, and spread over loaf. 

Bake in the centre of preheated oven 65 - 75 minutes, until a toothpick comes out clean. Cool in pan on rack. Bread will seem a little darker than you might expect.

BEET SALAD

1 1/3 cup cooked diced beets

1 1/3  diced cooked carrots

1/3  cup finely chopped red onion

2 Tbsp finely chopped sweet pickle

Dressing

3Tbsps oil

2Tbsp white vinegar

1 Tbsp sweet pickle juice

1 Tbsp sugar

1/4 tsp celery seed

1/4 tsp salt

Room temp when serving

HARIRA SOUP (courtesy of Laurie Deviney)

(from Canadian Living)

Serves 8

• 1 fresh coriander
• 1 fresh parsley
• 8 cups chicken stock
• 8 cups vegetable stock
• 1 cup green lentils
• 1 cup brown lentils
• 1 can chickpea drained and rinsed
• 2 cans tomatoes drained and chopped ( 19 oz)
• 2 onions chopped
• 2 teaspoons cinnamon
• 1 teaspoon each ground cumin ground ginger, turmeric and pepper
• 1/4 cup lemon juice
• 2 tablespoons extra-virgin olive oil

Garnish:

• 1 tablespoon cinnamon
• 1 lemon thinly sliced
• 12 dates halved

Chop 1/4 cup (50 mL) each of the coriander and parsley; set aside. Tie together remaining coriander and parsley and place in large saucepan. Add stock and bring to boil. Reduce heat to low; cover and simmer for 15 minutes. Discard herb bundle. Add lentils; cover and simmer for 15 minutes.

Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric and pepper; cover and simmer for 30 minutes.

In food processor or blender, pur?3 cups of the soup. Return to pot and heat through. Stir in lemon juice, oil and reserved chopped herbs.

Garnish: Ladle soup into bowls. Sprinkle with cinnamon; top with lemon slices and dates.

Milk Chocolate Maple Macadamia Nut Cookies

1 bar (100g) Lindt Excellence Extra Creamy Milk Chocolate, chopped

1/4 cup butter, softened

2/3 cup white sugar

2 Tablespoons maple syrup

2 Tablespoons maple extract

1 egg beaten

 2 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup macadamia nuts coarsely chopped

Beat butter and sugar until light and fluffy. Beat in maple syrup and extract, beat in egg.

Whisk together flour, baking powder and salt in a separate bowl.  Stir into butter mixture. Stir in nuts and chocolate.

Separate the dough into 2 portions and roll into 2 logs, about 5cm in diameter. Use a little flour, if necessary. Wrap each in parchment paper or plastic wrap and refrigerate for a minimum of 6 hours or overnight.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Cut dough into approx. 6mm. slices and place on baking sheet lined with parchment paper.

Bake 12-15 minutes or until the cookies just begin to turn golden brown.  

I found this recipe in the Lindt (Season) magazine this year!

Think it will be yummy!

GINGERBREAD SPICED ALMONDS (FROM GREG)

on the Crosby web site, too!

1 Tbsp butter
2 Tbsp Crosby’s Fancy Molasses
1 Tbsp sugar
1 1/2 tsp ginger
1 1/2 tsp cinnamon
¼ tsp cloves
Pinch cayenne or a few grinds of black pepper
1/3 tsp salt
2 cups raw almonds (or your favourite nut)

1. In a medium saucepan over medium heat melt the butter with molasses, sugar, spices and salt.
2. Stir to combine and continue to stir until sugar has dissolved.
3. When mixture starts to bubble add nuts and stir until well coated.
4. Turn nuts onto a parchment lined baking sheet, spread in a single layer, and bake at 300 until nuts are nicely toasted, about 20 minutes.
5. Stir from time to time while baking and begin testing after 15 minutes or so (you don’t want the nuts to get too brown).
6. Cool and break into pieces.
7. Store in an airtight container for up to two weeks.

GINGER MOLASSES CRINKLE COOKIES

from canadian living.

• 1 1/4 cup granulated sugar
• 2/3 cups vegetable oil
• 1/4 cup fancy molasses
• 1 egg
• 1 3/4 cup all-purpose flour
• 1 1/2 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

In large bowl, whisk together 1 cup (250 mL) of the sugar, oil, molasses and egg until smooth. 

In separate bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda and salt ; stir into sugar mixture. 

Shape by rounded tablespoonfuls (15 mL) into balls; roll in remaining sugar to coat. Place 2 inches (5 cm) apart on parchment paper–lined or greased rimless baking sheets. 

Bake in top and bottom thirds of 375F (190?C) oven, rotating and switching pans halfway through, until cookies spread out and tops crack, about 12 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 1 month.)

WHITE CHOCOLATE GINGER COOKIES

(also from Canadian Living)

You'll need: 
the ingredients above for the Ginger Molasses Crinkle Cookies

• 8 squares white chocolate chopped
• pinch cinnamon

Roll dough by 1 tbsp into balls; place, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Press thumb into centre of each ball to make well.

Bake in 350 F (180 C) oven just until edges are firm to the touch, 10 to? 12 minutes. (Wells will have mostly filled in.) Remove from oven; using back of round 1 tsp measure, gently re-press wells. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.

Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt white chocolate, stirring until smooth. Stir in cinnamon. Spoon about 1 tsp into each well. Let stand until chocolate is firm, about 1 hour. 

Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.

chocolate truffles

this sounds like a convoluted recipe, but it's not....trust me!  Here's a link to the the original.  It makes a LOT of truffles (which isn't a bad thing, is it?).  

• 2large egg yolks, at room temperature
• 1pound bittersweet or semisweet chocolate (no more than 62% cacao), chopped
• 10tablespoons unsalted butter, cut into small pieces
• 1/8teaspoon salt, preferably fine sea salt
• 1/3cup unsweetened cocoa powder, preferably natural, or as needed

1. Put the egg yolks in a small heatproof bowl, and set it in a large container of very hot water to heat the egg yolks until barely lukewarm. Set aside.
2. Meanwhile, put the chocolate, butter, and salt in a medium heatproof bowl, set it in a wide skillet of barely simmering water, and stir frequently until the chocolate and butter are melted and the mixture is smooth and quite warm. (If you have an instant-read thermometer, the temperature should be between 120° and 130°F.) Scrape the mixture into the food processor and set a small mesh strainer over the processor bowl.
3. Bring ½ cup water to a boil. Remove the egg yolk bowl from the large container and immediately pour the boiling water steadily into the egg yolks, stirring constantly with a spatula. (When the yolks and water are blended, the temperature should be at least 160°F.) Pour the mixture through the strainer into the food processor. Tap the strainer against the bowl to encourage all of the liquid to flow through, but don’t press on or mess with any bits of cooked egg in the strainer. Process the mixture for a few seconds, then scrape the bowl and process again for 20 or 30 seconds, or as long as it takes for the mixture to thicken and resemble satiny-smooth chocolate pudding. Scrape the mixture into a foil lined 8x8 pan and spread it evenly. Let cool, then cover and refrigerate until firm, at least a few hours. 
4. To shape the truffles: Put half of the cocoa in a small bowl. Remove the baking pan from the refrigerator and use the liner to remove the truffle sheet. Invert it on a cutting board and peel off the liner. Cut the truffles into 1-inch squares (or smaller, if you prefer) and toss them in the cocoa powder, adding more cocoa as necessary.  Shake the truffles gently in a coarse strainer to remove excess cocoa. Store the truffles, tightly covered, in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. 
5. Remove the truffles from the refrigerator about 15 minutes before serving. Sift a little extra cocoa over them as necessary.

PARTY HAM AND CHEESE BUNS (easy and may be prepared one day ahead – great for a crowd)

I pkg. Dinner rolls (20-24). Place on large cookie sheet, 17”x11” (or two)( with sides). Slice and fill generously with shaved ham (or sliced) and shredded cheese.

In a 2-cup microwavable measuring cup, chop up ½ cup butter and add – 1 Tbsp. onion flakes, 1 ½ Tbsp. each of prepared mustard, Worcester sauce, poppy seeds. Micro together until melted. Drizzle evenly over top of buns. Cover tightly with foil and chill up to one day in fridge.

Bake at 350*, 30 minutes  (still covered with foil)

Dianne Algera

from Joyce:  Highland Hotpot

1 pound minced beef
3 tbsp flour
1/2 lb sausage
4 med potatoes, 2 apples & 1 onion
2 apples, peeled & sliced
1 onion, peeled & sliced
salt & pepper
1 pint tomato juice (2 cups)
2 beef bouillon cubes
pinch of sage


Dredge meat with flour
In a 2 quart casserole, put half mixed potatoes apples & onion.  Add meats, then remaining veg.  Sprinkle each layer with salt & pepper.  Heat tomato juice and dissolve bouillon.  add sage.  Pour over ingredients in casserole.  cover & bake in a 350 oven for 1 1/2 hours.  4-6 servings.


3 Ingredient Peanut Butter Cookies

Mix 1 cup of peanut butter, 1/2 cup of white sugar and 1 egg and chocolate chips (optional) and you have soft chewy peanut butter cookies that are quick and easy and gluten free!
Bake at 325 degrees 10 minutes and you're done
enjoy!

Joyce's Tea Bread

Joyce got this recipe from her friend Marian Paton, a rug hooker from Mississauga.



Mix 1 cup each raisins, currants, brown sugar, hot tea. Leave overnight.

Add 1 beaten egg, 2 cups self rising flour.

Put into a greased Loaf pan. Bake at 350 for 75 minutes.



Clementine (Orange) cake (from nigella.com)

(Nov 2016:   to make a chocolate version, add 1/2 cup of unsweetened cocoa)

Serves: 8-10

approx. 375 grams clementines (approx. 3 medium-sized ones)

• 6 large eggs

• 225 grams white sugar

• 250 grams ground almonds

• 1 teaspoon baking powder (Optional)

1. Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor (or by hand, of course). Preheat the oven to gas mark 5/190ºC/375ºF. Butter and line a 21cm / 8 inch Springform tin.
2. You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.
3. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it at any time.
4. I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 250g / 2¼ cups and slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.

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