CAKES, COOKIES AND SQUARES

Tasty Crunchy Oatmeal Cookies

1/4 cup	margarine, softened	60 mL
3/4 cup	packed brown sugar	175 mL
1	egg	1
1/3 cup	corn syrup	75 mL
2 tsp	vanilla	10 mL
1 3/4 cups	large flake rolled oats	425 mL
1 cup	all purpose flour	250 mL
1 tsp	baking powder	5 mL
1/4 tsp	salt	1 mL
1/3 cup	miniature chocolate chips	75 mL

1. Preheat oven to 375°F (190°C)
2. In a large bowl, cream margarine with sugar.
3. Beat in egg, corn syrup and vanilla.
4. In a separate bowl, combine oats, flour, baking powder and salt. Stir in chocolate chips.
5. Combine dry and liquid mixtures.
6. Drop by tablespoon (15 mL) 2 inches (5 cm) apart. Flatten slightly.
7. Bake for 10 minutes or until done.

Yield: 3 dozen cookies.

Raspberry Crumble Coffee Cake

Cake:
3 cups	flour	750 mL
1 cup	margarine	250 mL
1 cup	sugar	250 mL
2	eggs	2
1 tbsp	baking powder	15 mL
1 cup	milk	250 mL
pinch	salt	pinch
1 tsp	vanilla	5 mL
Filling:
2/3 cup	sugar	150 mL
1/4 cup	cornstarch	50 mL
3/4 cup	water	175 mL
2-3 cups	raspberries	500-750 mL
1 tbsp	lemon juice	15 mL
Topping:
1/4 cup	butter	50 mL
1/2 cup	flour	125 mL
1/2 cup	white sugar	125 mL
1/2 cup	almonds, walnuts or pecans	50 mL

In a sauce pan combined all of the filling ingredients and cook on the stove till clear and then add 1 tbsp. (15 mL) lemon juice. Let cool. In a large bowl combined all the cake ingredients and spread 1/2 the mixture into a 9 x 11 (3L) cake pan. Spread filling and glob on the remaining batter. Then add the topping. Bake at 350°F (180°C) for 40-45- 50 minutes.

Granny Mann's Tea Cake

1/2 cup	canola margarine	125 mL
1 cup	brown sugar	250 mL
2 cups	flour	500 mL

Combine to form crumbs. Remove 2/3 cup (150 mL) and set aside for topping. Then add:

1 cup	raisins	250 mL
1 tsp	cinnamon	5 mL
1 tsp	allspice	5 mL
pinch	nutmeg	pinch
2	eggs, beaten	2
1 cup	buttermilk or sour milk	250 mL
1 tsp	baking soda	5 mL

Mix. Pour into a 9 x 9 inch (22 x 22 cm) cake pan. Cover with crumb topping. Bake at 325°F (160°F) for 35 to 40 minutes.

Chocolate Zucchini Cake

1/2 cup	margarine	125 mL
1/2 cup	oil	125 mL
1 3/4 cups	sugar	425 mL
2	eggs	2
2 cups	grated zucchini	500 mL
1/2 cup	sour milk	125 mL
2 1/2 cups	flour	625 mL
1/2 cup	unsweetened cocoa	125 mL
1 tsp	salt	5 mL
1/2 tsp	baking powder	2 mL
1 tsp	baking soda	5 mL
Topping:
1/2 cup	walnuts	125 mL
1/2 cup	chocolate chips	125 mL

Cream margarine, oil and sugar together. Add eggs and. zucchini. Mix flour, cocoa, salt baking powder and baking soda together and add to egg mixture alternately with sour milk. Pour into a 9 x 13 ( 23 x 33 cm) pan. Sprinkle with chocolate chips and walnuts. Bake 40-45 minutes at 350°F ( 180°C ).

Light Christmas Cake

1	large container glace pineapple, diced	450 g
3	small containers cut mixed peel	375 g
1	large container glace cherries (red and green)	450 g
1 cup	dried apricots cut in quarters	250 mL
1 cup	light raisins	250 mL
1 cup	whole Brazil nuts	250 mL
1 cup	pecan halves	250 mL
1 cup	almond slivers	250 mL
1/2 cup	brandy or apple juice	125 mL
1 tsp	almond extract	5 mL
3/4 cup	butter	185 mL
3	egg yolks	3
1 cup	sugar	250 mL
2 cups	flour	500 mL
1/2 tsp	salt	2 mL
1 tsp	baking powder	5 mL
3	egg whites	3

• Put fruit and nuts in large bowl. Pour brandy (apple juice) and almond extract over and let sit for 2 hours.
• In another bowl, cream the butter. Add egg yolks and beat.
• Gradually add the sugar. Add flour, salt, and baking powder and stir in. Stir this mixture into the brandied fruit.
• Beat egg white until firm. Fold into cake batter.
• Put into wax paper lined loaf pans.
• Bake at 275°F (140°C) for 3 hours. Test for doneness with a toothpick.
• You might like to pour some brandy over the hot cake.
• When cool, wrap in saran and then foil and allow to age for about a month before using. Freezes well.
• Note: there is lots of liberty in the measurements and kinds of glace fruit and nuts used.

Dark Christmas Cake

2 cups	currants	500 mL
3 cups	raisins	750 mL
3	small containers mixed glace peel	665 g
2 cups	whole almonds	500 mL
2 cups	figs, cut into small pieces	500 mL
2 cups	whole Brazil nuts	500 mL
2 cups	dates, chopped	500 mL
2 cups	glace cherries (red and green)	500 mL
1/2 cup	brandy or grape juice	125 mL
1 cup	butter	250 mL
1 cup	sugar	250 mL
6	eggs	6
1/2 tsp	baking soda	3 mL
2 cups	flour	500 mL
1/4 cup	cocoa	60 mL
2 cups	dark jam/jelly (such as chokecherry)	500 mL
2 tsp	vanilla	10 mL
1 tsp	(optional) of each cloves, cinnamon, allspice, nutmeg and/or mace	5 mL

• Put fruit and nuts in large bowl. Pour brandy (grape juice) over and let sit for 2 hours.
• In another large bowl, cream the butter. Add eggs and beat.
• Gradually add the sugar. Add the rest of the ingredients, one at a time. Pour over fruit mixture. Fold in.
• Put into wax paper lined loaf pans.
• Bake at 275°F (140°C) for 3 hours. Test for doneness with a toothpick.
• You might like to pour some brandy over the hot cake.
• When cool, wrap in saran and then foil and allow to age for about a month before using. Freezes well.
• Note: there is lots of liberty in the measurements and kinds of glace fruit and nuts used.

Pumpkin Raisin Bars

This is a quick solution for a large group. It can be covered with foil and transported in the pan it is baked in or cut up at home and carried in a plastic container. If you want a cake instead of a bar bake in 13 x 9 (33 x23) cm pan 40 to 50 minutes at 350°F (180°C).

2 cups	flour	500 mL
2 cups	sugar	500 mL
2 tsp	baking powder	10 mL
1 tsp	soda	5 mL
1 tsp	each cinnamon & nutmeg	5 mL
1/2 tsp	salt	2 mL
1/2 tsp	cloves	2 mL
3/4 cup	oil	175 mL
4	eggs	4
2 cups	pumpkin	500 mL
1/2 cup	chopped nuts	125 mL
1/2 cup	raisins, plumped microwave	125 mL

Heat oven to 350°F (180°C). Spray 10 X 15 pan (40 x 25 cm) jellyroll pan. Heat raisins in water about 2 minutes and drain. In a large bowl combine bar ingredients except nuts and raisins. Beat at low speed until moistened then for 2 minutes on medium. Fold in raisins and nuts. Pour into pan. Bake 25 to 30 minutes or until toothpick or cake tester placed in center comes out clean. Cool and frost.

Frosting:

1/3 cup	margarine or better, softened	75 ml
1-4 oz package	cream cheese, softened	125 g
2 cups	icing sugar	500 ml
2 tsp	milk	10 ml
1 tsp	vanilla	5 ml

Cream butter and cream cheese together. Add icing sugar and vanilla and add milk until of spreading consistency. Frost and chill to set.

Farmland Cookies

1 1/3 cups	butter	325 mL
1 1/4 cups	granulated sugar	300 mL
1 1/2 cups	brown sugar	375 mL
2 1/3 cups	flax seed	575 mL
3	large eggs	3
11/2 tsps	vanilla	7 mL
3 1/3 cups	all purpose flour	825 mL
3 cups	oatmeal	750 mL
1 tbsp	baking soda	15 mL
In a bowl, cream butter and sugars. Add flax. In another bowl, beat eggs and vanilla together. Combine with flax mixture. Sift together the flour and soda. Mix in oatmeal and combine with other ingredients. Form dough into 1 1/2 in (4 cm) round logs. Place in freezer and chill. Preheat oven to 350° F ( 180° C). Slice logs into 1/4 in (.5 cm) medallions. Place on baking sheet leaving about 2 in (5 cm) between cookies. Bake 13 to 15 minutes. Remove from sheet and cool. Yield: 108 - 5 cm (2 in) cookies

Strawberry Angel Food Bruschetta

This is a really easy recipe done on the barbecue. The sauce is smooth and sweet.

3 cups	whole strawberries, hulled	750 mL
1 tbsp	orange liqueur or juice	15 mL
1 tbsp	marmalade	15 mL
1/4 tsp	vanilla	1 mL
	sugar to taste
1	prepared angel food cake	1

Coarsely chop strawberries in a food processor. Remove 1 cup (250 mL) chopped strawberries and set aside. Puree remaining chopped berries with liqueur, marmalade, vanilla and sugar. Cut angel food cake into 12 slices. Grill slices on a lightly oiled grid on natural gas barbecue until lightly browned on both sides. Drizzle with strawberry puree. Serve immediately. Serves 10-12.

Barb's Bavarian Apple Torte

A favourite of Roberta Cox's

1/2 cup	margarine	125 mL
1/3 cup	sugar	75 ml
1/4 tsp	vanilla	1 mL
1 cup	flour	250 ml

Preheat oven to 450°F (230°C).

Cream together the first 3 ingredients. Add flour. Spread in a 9-10 inch (23 cm) spring-form pan.

8 oz	cream cheese (regular or light)	250 g
1/4 cup	sugar	50 ml
1	egg	1
1/2 tsp	vanilla or almond extract	2 ml

Combine cheese, sugar, egg and flavouring. Pour over bottom layer.

4 cups	apples, peeled and sliced	1 L
1/3 cup	sugar	75 ml
1/2 tsp	cinnamon (or more to taste)	2 ml
1/4 cup	flaked almonds	50 ml

Combine sugar and cinnamon. Toss apples in mixture and layer over the cheese layer. Sprinkle almonds over top. Bake at 450°F (230°C) for 10 minutes, lower heat to 400°F (200°C) and bake 25 minutes.

Refrigerate. Can be frozen. Thaw until still has a few ice crystals before serving.

Pumpkin Jelly Roll

A sure source of compliments.

3	eggs	3
1 cup	sugar	250 ml
2/3 cup	pumpkin, pureed	150 ml
1 tsp	lemon juice	5 ml
3/4 cup	flour	175 ml
1 tsp	baking powder	5 ml
2 tsp	cinnamon	10 ml
1 tsp	ginger	5 ml)
1/2 tsp	nutmeg	2 ml)
1/2 tsp	salt	2 ml)
1 cup	pecans, chopped	250 ml
Filling
1 cup	icing sugar	250 ml
6 oz	cream cheese	187 g
1/4 cup	butter	50 ml
1/2 tsp	vanilla	2 ml

Beat eggs 5 minutes until thick and lemon coloured. Gradually add sugar. Stir in pumpkin and lemon juice. Sift remaining dry ingredients and fold into egg mixture. Spread in greased 15 x 10 inch (33 x25 cm) jelly roll pan lined with greased wax paper. Top with chopped pecans. Bake at 375° F (190°C) 15 minutes or until no impression remains when pressed with finer tips. Immediately turn out on tea towel sprinkled with confectioner's sugar. Remove paper and roll up in a roll up starting at the long side jellyroll fashion. Meanwhile, beat softened cream cheese, butter, icing sugar and vanilla to a spreadable consistency. When roll is partially cool unroll and spread on filling. Roll up and chill a few hours until serving time.

Crabapple Cake

2 1/2 cups	flour	625 ml
2 tsp	baking soda	10 ml
1 tsp	cinnamon	5 ml
1/4 tsp	cloves	1 ml
1 tsp	salt	5 ml
1 cup	oil	250 ml
1 1/2 cups	sugar	375 ml
4	eggs	4
1 tsp	vanilla	5 ml
3 cups	finely chopped crabapples*	750 ml
1 cup	chopped nuts (optional)	250 ml

Stir flour, soda, salt and spices together. Combine oil, sugar, eggs and vanilla in a large bowl and beat until light and fluffy. Stir in finely chopped crabapples. Blend in dry ingredients, one-third at a time. Stir in nuts. Pour into oiled and floured 13 x 9 in (23 x 34 cm) pan and bake at 350°F (180°C) for 50 - 55 minutes, or until a cake tester comes out clean. Cool on rack for 10 minutes and remove from pan. Cool completely and frost.

*Cut unpeeled flesh from the crabapples and chop finely.

See Food Preservation, Jams and Jellies on this site for complete information on procedure.

Western Coffee Cake

A moist coffee cake with an interesting blend of flavours.

1 cup	sugar	250 ml
1/2 cup	butter or margarine	125 ml
2	eggs	2
2 cups	whole wheat flour	500 ml
1 tsp	baking powder	5 ml
1/2 tsp	baking soda	2 ml
1/4 tsp	salt	1 ml
1 cup	plain yogurt or sour cream	250 ml
1 cup	saskatoons	250 ml
Filling:
3 tbsp	brown sugar	45 ml
1 tsp	cinnamon	5 ml
1/2 cup	chopped walnuts	125 ml

Cream together sugar and butter, add eggs, and beat well. Combine flour, baking powder, soda and salt and add alternately with yogurt. When well blended, add saskatoons and stir gently. Spoon half of the mixture into a greased pan (bundt, ring mold or 9"/23 cm square), sprinkle with nut mixture and top with remaining batter. Bake at 350°F (180°C) for 40 minutes. When slightly cool sprinkle with icing sugar and lemon rind if desired.