Family Recipes - Menu

Chocolate Macaroon Bundt Cake

2 cups sifted all-purpose flour
1 3/4 cups white sugar
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1/4 cup water
1/2 cup shortening
1/2 cup sour cream
4 egg yolks
3 egg whites
1 egg white
1/4 cup white sugar
1 cup flaked coconut
1 tablespoon all-purpose flour
1 teaspoon vanilla extract

Preheat oven to 350° F. Grease and flour a 10 inch Bundt pan.

Make the filling. Beat 1 egg white in a small bowl until peaks form. Gradually beat in 1/4 cup sugar Beat until stiff peaks form. Fold in coconut, 1 tablespoon flour and 1 teaspoon vanilla. Set aside.

In a large bowl, mix together 2 cups flour, 1 3/4 cup sugar, cocoa, salt and soda. Add 2 teaspoons vanilla, water, shortening, sour cream egg yolks and 3 egg whites. Blend at low speed until moistened, and then beat at medium speed for 3 minutes.

Pour cake batter into a 10 inch Bundt pan. Drop the filling by teaspoons around the top of the batter, avoiding the edges.

Bake at 350° F. for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for 10 minutes, and then turn out onto a wire rack to continue cooling.

Top with Chocolate Glaze.

Chocolate Glaze

2 cups sifted confectioners sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla extract
2 to 4 tablespoons milk

In a small bowl, combine butter with sugar and cocoa.

Add vanilla. Add milk gradually until smooth.

Drizzle over cake.

Makes 1 glaze for 1 Bundt cake

Garnet Stewart 

Butter Quick Coffee Cake

2 c flour
1 c sugar
3 tsp baking powder
1 tsp salt
1/3 c butter
1 egg
1 c milk

Stir dry ingredients together.  In a separate bowl mix butter, egg and milk.  Mix together and beat hard for 2 minutes.

Pour into a 9" square pan.

Topping:
Mix with fork 2 tbsp butter, 1/4 c brown sugar, 2 tbsp flour, 1 tsp cinnamon, 1/2 c coconuts or chopped nuts.

Sprinkle on top of batter.

Cook 350 F for 35-40 minutes.

Heather (McQuestion) and Wayde Gutzman

Fruit Cocktail Cake

2 eggs beaten
Pinch of salt
2 tsp baking soda
1-14 oz can of Fruit Cocktail (including juice)
1 1/2 cup sugar
2 cups flour
Mix in order given. Pour into greased 9x15" pan and back at 300 F for approximately 40 minutes or until toothpick come out clean.

Topping:

1 tsp vanilla
1/2 c evaporated milk
1/2 c butter
1 c coconut
3/4 c brown sugar
Mix all ingredients except coconut. Bring to a boil for one minute. Remove from heat and add coconut.  Stir and spread on hot cake.

Greg and Gwen (Stewart) Brisson

Nanny's White Cake

1/2 cup butter
1 cup sugar
1 egg
2 scant cups flour
1 cup milk
1 tsp baking powder
Vanilla.

Mix, pour in greased cake pan.

Bake 350 F

Heather (McQuestion) and Wayde Gutzman

Margaret and Mel's Fruit Cake

2 cups Almonds blanched and cut into pieces (full)
2 cups Brazil Nuts, cut into pieces (full)
3 1/2 cups Golden Raisins (full)
1 lb Citron Peel, cut into small pieces (usually bought cut)
1 lb Dried Figs, cut into pieces
3 cups Desiccated Coconut
6 rings each of Red, Green and Neutral Glazed Pineapple rings, cut into small pieces
2 lb tub of Red Maraschino cherries cut up (keep juice)
2 lb tub of Green Maraschino cherries cut up (keep juice)
2 cups white sugar
1/2 lb butter
3 cups Flour
4 Extra large Eggs
1 cup whole milk
4 tsp pure oil of lemon (not lemon extract)
2 heaping tsp of baking powder

Thoroughly mix fruit and coconut.
Flour fruit with 2 cups of flour and let set overnight if possible. Separate egg yolks and whites.  Retain whites till later. Cream egg yolks and butter, with sugar.  Add milk and lemon oil.  Mix this mixture with the fruit mixture.  Whip egg whites fairly stiff and fold into the other mixture.  Mix in all remaining ingredients well.
Add some cherry juice to give the proper consistency. Put in a well greased loaf pan and bake at 225 F for 2 1/4 hours.

Margaret (Lance) and Mel Stewart

No icing Chocolate Cake

14 oz chocolate (Belgium or Italian)
10 oz butter
10 eggs (separated)
8 oz sugar
4 tbsp choco-choco

Melt chocolate and butter…let cool a bit
Add beaten egg yolks
Add sugar and choco-choco
Fold in beaten egg whites

Cook at 350 for 45 min   in round cake pan

Note:  1 square of chocolate is about 1 oz. This recipe uses about 14 squares.

Garnet Stewart

Vodka Xmas Cake

Christmas Cake Ingredients:
1 c water
1 c sugar
1 c brown sugar
4 large eggs
1 tsp baking soda
1 tsp Salt
lemon juice
3 c nuts
2 c dried fruit
1 bottle vodka

Sample the vodka to check quality.
Take a large bowl, check vodka again.
To be sure it is the highest quality, pour one level cup and drink.
Repeat.
Turn on the electric mixer. Beat one cup of butter in large fluffy bowl.
Add one teaspoon of sugar. Beat again.
At this point it's best to make sure the vodka is shtill OK.
Try another cup....just in case.
Turn off the mixerer.
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
Pick fruit off floor.
Mix on the turner.
If the fried druit gets stuck in the beaterers pry it loose with a sdrewscriver.
Sample the vodka to check for tonsisticity.
Next, sift two cups of salt. Or something.  Who giveshz a shit.
Check the vodka.
Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar or somefink.  Whatever you can find.
Greash the oven and piss in the the fridge.
Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the vodka and kick the dog.
Fall into bed.
CHERRY MISTMAS!
Ssshhheeerrss!
 

"Etsie"

Dave Hanlon's Christmas Log

This is David's best dessert - he makes it every year for the Masters golf party - I love it at Christmas.

1 box chocolate wafers (thin)
1 package whipping cream
Cherries

Whip the cream.
To do this best place the container you are going to do the whipping in in the freezer.
I like to whip in stainless steel. When the bowl is really cold - take it out
of the freezer and add the cream. Whip a little bit - add a couple of tablespoons of sugar if you wish -
otherwise continue whipping until the cream makes nice firm peaks.

Make the log.
Take a chocolate wafer and put lots of whipped cream on it - stick another wafer onto it - add whipping
cream to the new one and then add another wafer and continue until you have the log the size you
like. Place carefully - on the edge of the wafers - on a plate or fancy tray and add the rest of the
whipping cream to cover the whole log. This is the icing.

Decorate.
Use the cherries to make little flowers or whatever design you choose. He cuts them up.
He used the red because it gives colour - you can use anything - blue smarties, green worms…..

Put it in the fridge until you are ready to eat.
To cut this delight - cut diagonally across the log. The pieces have a ribbon effect

You can make this in the morning and have it for supper. It is not a great idea to make a day ahead -
the whipped cream goes flat. Yum, Yum!

Margaret Anne (Stewart) and Dave Hanlon

Mars Bar Cake

3 Mars Bars
1/3 cup butter or margarine
3 cup Rice Krispies
1 cup Chocolate Chips

Melt butter and bars together for 1 ½ minutes. Stir well until smooth. Stir in Rice Krispies. Pat into a 8x8 pan. Melt chocolate chips in microwave and spread on top. Let cool and serve.

Cindy Kean

Crumb Cake

2 cups flour
¾ cup butter
1 cup brown sugar

Mix together and take out 1 cup for topping. Add: 1 tsp. baking soda 1 tsp. cinnamon 1 tsp. cloves 1 egg ¾ cup milk 1 cup raisins (if desired)

Mix well and put in a greased pan. Sprinkle 1 cup of topping over cake. Bake at 350.

Wanita Stewart

Pineapple Upside Down Cake

2 tbsp butter
9 pineapple rings
maraschino cherries
3/4 c brown sugar

Preheat oven to 350 F. Melt butter in 9x9 pan.  Arrange pineapples over melted butter.  Insert cherries in centre of ring and around rings where there is room.  Sprinkle with brown sugar and set aside.

1/2 c butter softened
3/4 c white sugar
2 eggs
1 tsp vanilla

1 1/2 flour
2 tsp baking soda
1/2 tsp salt

2/3 c milk

Cream butter and sugar.  Beat in egg and vanilla.

Mix dry ingredients.

Add flour mixture to butter mixture and alternate with milk.  Blend well. Pour over pineapple.  Bake for 40-45 minutes.  Let stand 10 minutes.  Loosen edges with knife, Invert onto plate. Cool.  Serve with Whipped Cream.

Grant McQuestion