I wrote this article on our ninth wedding anniversary and times have certainly changed. I used to plan ahead to prepare or go out for a delicious meal and I would always have a well thought out gift, with one of those mushy cards attached. Not this year. Instead, there is no card, no gift, supper is sandwiches and raw vegetables.
I am frantically trimming the hedge that scratched me all over, mowing the yard, and playing peek-a-boo through the bushes to keep my children entertained long enough to get the work done. You see, all of this work needs to be done before the weekend so we can go to the lake and have some family fun.
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The one job that I cannot put off is picking my raspberries since after the weekend the fruit will be past ripe. When I have more time I can prepare some delightful recipes that use sweet summer fruits.
Raspberry angel food cake
10 egg whites 10
11Ú4 teaspoons cream of tartar 6 mL
1 teaspoon vanilla extract 5 mL
1Ú2 teaspoon almond extract 2 mL
1Ú2 cup sugar 125 mL
1 cup cake flour 250 mL
2 cups fresh raspberries 500 mL
In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally. Sift flour over beaten whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed. Pour into an ungreased 10 inch (25 cm) tube pan. Bake at 325 F (160 C) for 40-45 minutes or until lightly brown and entire top appears dry. Immediately invert cake pan; cool completely, about one hour. Yield 16 servings.
Source: Taste of Home
Blueberry cheesecake (tarts)
Yield: 10-12
11Ú2 cups vanilla cookie crumbs 375 mL
6 tablespoons butter or 90 mL
margarine, melted
1 dash of ground nutmeg
18 ounces cream 250 mL
cheese, softened
1Ú2 cup sugar 125 mL
2 eggs 2
1Ú2 teaspoon vanilla 2 mL
1Ú2 teaspoon grated lemon peel 2 mL
Blueberry topping
Yield 2 cups (500 mL)
2 cups fresh or frozen 500 mL
blueberries, thawed if necessary
1Ú4 cup each sugar and water 50 mL
2 tablespoons cornstarch 30 mL
1 dash of salt
1 tablespoon lemon juice 15 mL
Cheesecake: Combine cookie crumbs, butter and nutmeg. Press into nine-inch tart pan with removable bottom. Beat cream cheese, sugar, eggs, vanilla and lemon peel with electric mixer until smooth. Spoon into cookie crust. Bake at 375 F (190 C) 15 minutes or until firm. Cool. Spread blueberry topping over cheesecake. Refrigerate several hours.
Topping: Combine blueberries, sugar, water, cornstarch and salt in a saucepan. Cook and stir about four minutes or until thickened. Stir in lemon juice. Cool to lukewarm temperature.
Apricot muffins
1 cup finely diced 500 m
fresh apricots
1 teaspoon lemon juice 5 mL
1Ú4 cup shortening 50 mL
1Ú2 cup sugar 125 mL
1 egg 1
11Ú4 cups sifted all-purpose 300 mL
flour
2 teaspoons baking powder 10 mL
1Ú2 teaspoon salt 2 mL
1Ú4 teaspoon nutmeg 1 mL
1Ú4 cup milk 50 mL
1Ú4 cup chopped walnuts 50 mL
granulated sugar
Combine apricot pieces and lemon juice. Cream shortening and sugar, beat in egg and stir in apricots. Sift flour, baking powder, salt and nutmeg; add to first mixture alternately with milk. Add chopped nuts with last portion of flour. Fill greased muffin tins two-thirds full. Sprinkle a little granulated sugar on top of each muffin. Bake about 20 minutes at 350 F (180 C). Makes 12 muffins.
Source: B.C. Tree Fruits, a marketing agency.
Ginger beer
At a birthday party I attended this spring, I was asked if I knew anything about ginger beer. I had never heard of such a beverage, but was told that many pioneers enjoyed this drink. Here are my findings:
First, the most basic mixture:
3 pounds ginger root 1.5 kg
12 cups boiled water, cooled 3 L
2 pounds sugar, or to taste 1 kg
Clean the ginger and cut into small chunks. Grate the ginger, or use a food processor to mince, using a little of the water. Put grated ginger and water into large glass jar and cover loosely. Store in a cool place for at least 24 to 48 hours. Strain carefully and sweeten. Brown sugar can be used but will give a dark color. Bottle and refrigerate. If there is further sedimentation, pour off the ginger beer carefully. Serve over crushed ice.
A second, more puckering ginger beer.
1 ounce ginger root, 28 g
peeled and crushed
1Ú3 cup lime juice 75 mL
1 peel from a small lime
1Ú2 cup sugar 125 mL
33Ú4 cups boiling water 925 mL
1Ú4 teaspoon yeast 1 mL
1Ú4 cup lukewarm water 50 mL
Combine the crushed ginger, lime peel, juice and sugar in a jar or bottle larger than 32 ounces (one kg) with a lid that can be tightly sealed. Pour in the boiling water. Cover loosely and let cool to room temperature. Dissolve the yeast in the lukewarm water and add. Seal the jar as tightly as possible and let stand at room temperature overnight. Chill, strain and serve.
Source: The (Un)Official Internet Bartender’s Guide.
Fabulous face cream
In my last column, there was a request for a particular face cream recipe. Thank you to the readers that so promptly sent in the information.
1Ú2 ounce sodium lauryl sulfate 14 g
7 ounces glycerine 200 g
4 ounces cetyl alcohol 125 g
1Ú2 ounce anhydrous lanolin 14 g
37 ounces water, soft 1140 g
water or snow
Boil and cool water. Mix together glycerine and sodium lauryl sulfate. Heat slowly and add warm water. Then add cetyl alcohol. This is a flake and takes some time to dissolve. Add anhydrous lanolin and heat until melted.
Do not boil. Beat until smooth and creamy, adding perfume, if desired, then beat until thick. If you wish a lotion, add more water. Use a double boiler – glass works the best.
Renovation wave
If you are planning some renovations, you may want to surf to www.homeproject.com, a home improvement site. It allows you to design your indoor space or garden using 3-D layouts.
You can also get information from design experts, get costs for materials and scroll the marketplace for products. This site was recently featured in Canadian House and Home, a magazine worth reading if decorating and renovations interest you.
