Favourite Recipes
Cornmeal Pudding
4 cups milk
1 1/2 cup yellow cornmeal
1/3 cup butter
1/2 cup brown sugar
2/3 cup light molasses or maple syrup
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup cloves
1/2 cup ginger
1/8 tsp allspice
1/8 tsp nutmeg
1/2 cup fine chopped dried apples (optional)
2 eggs
butter (for greasing baking dish)
In a big pan, bring the milk to a boil. Gradually add the cornmeal, stirring rapidly to keep lumps from forming. Lower heat and beat vigorously until it starts to get thick (about five minutes). Remove from heat. Add butter, sugar, spices, and molasses or maple syrup. Let cool. Stir in two beaten eggs. Pour into a buttered baking dish and bake for 50-60 minutes at 325 °F or until pudding is firm. Serve warm. You can serve it with vanilla yogurt or frozen yogurt.
Baked Stuffed Apple
Macintosh apples
cranberries
1 teaspoon brown sugar for each apple
1/8 teaspoon cinnamon for each apple
Core and wash one Macintosh apple per guest. Place in individual sherbert dishes. Fill each apple with cranberries, brown sugar, and cinnamon. Microwave until baked (approximately 3 minutes per apple). Serve warm, topped with whipped cream.
Morning Glory Muffin Caps
2-1/4 cups flour
1-1/4 cups sugar
1 Tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups grated carrot
1/2 cup each: shredded coconut, raisins, walnuts
One 8-ounce can crushed drained pineapple
3 eggs
1 cup vegetable oil
1 teaspoon vanilla
Sift first the flour, sugar, cinnamon, baking soda and salt into a large bowl. Stir in carrots, coconuts, raisins, walnuts and pineapples. In a separate bowl whisk the eggs with the oil and vanilla. Pour this mixture into the bowl with the dry ingredients. Blend well. Spoon into muffin cap pans. Bake in 350-degree oven about 30 minutes.
Makes approximately 8 large caps
Pumpkin Patch Bread
3-1/2 cups flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1-1/2 teaspoons salt
4 eggs, beaten
1 cup vegetable oil
2/3 cup water
One 15-ounce can pumpkin
walnuts
In a large bowl combine flour, sugar, baking soda, cinnamon, nutmeg and salt. In a separate bowl combine eggs, oil, water and pumpkin. Mix well. Stir into dry ingredients. Pour into 3 greased 9 x 5-inch loaf pans. Top with walnuts. Bake in a 350-degree oven for 1 hour.
Apple Cranberry Muffins
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
3/4 cups packed dark brown sugar
1/4 cup vegetable oil
1/4 cup sour cream
1 teaspoon vanilla
3/4 cup diced unpeeled apple
3/4 cup cranberries
1/2 cup chopped walnuts
Mix flour, baking soda, cinnamon and salt in a large bowl. In a separate bowl whisk eggs, sugar, oil, sour cream, and vanilla until smooth. Stir in apple, cranberries, and walnuts. Fold into dry ingredients. Bake in greased muffin cups at 350 degrees for 20 to 25 minutes.
Raspberry Cordial
This recipe is slightly modified from the one that is already scattered on the internet.
3 bags of frozen raspberries
2 cups sugar
7 cups of boiling water
2/3 cup lemon Juice
In a saucepan, add sugar to frozen berries and cook for 20-25 minutes, until sugar has dissolved. Mash the mixture thoroughly. Pour the mixture through a strainer (rough mesh) and discard pulp. Add the lemon juice and stir. Add the boiling water. Strain at least one more time to remove seeds (fine mesh). Let cool, then refrigerate.