We often hold gatherings in spring and summer to celebrate weddings, anniversaries, birthdays and family reunions. These occasions usually have a dessert table with a variety of slices and cakes.
Three or four slices with a variation in taste and texture will give a nice selection. Lemon and chocolate flavours are among the favourites. I would recommend avoiding recipes with nuts, peanuts or peanut butter because of the increase in severe nut allergies.
Cutting slices into smaller servings will give guests just a taste and the freedom to sample the variety.
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The most common complaint I have heard at such occasions is that the pieces are too big. Cut them into two centimetre squares or bars about one by two cm.
Chilling the slices in the refrigerator will often make them easier to cut. Cutting the slices and freezing them in air tight plastic containers will also reduce the time needed to set out the slices on the special day.
Put only one recipe in each container to prevent flavour transfer and seal well to prevent them from drying out. To maintain quality, use within two weeks.
Use recipes that you have made often and that you know are family favourites. Here are a few of my favourite recipes.
LEMON CRUNCH SQUARES
1/2 c. finely rolled soda 125 mL crackers
3/4 c. butter or margarine 175 mL
1/2 c. granulated sugar 125 mL
1 c. all-purpose flour 250 mL
1 tsp. baking powder 5 mL
1 lemon, zest and juice
3 eggs, beaten
1 c. granulated sugar 250 mL
1/4 c. butter 60 mL
1/2 c. coconut, toasted 125 mL
Mix crackers, butter or margarine, sugar, flour and baking powder until crumbly.
Pack into greased 12 x 9 inch (30.5 x 22 cm) cake pan. Bake at 350 F (180 C) for 10 to 15 minutes or until lightly browned.
To zest the lemon, use a fine hole grater or lemon zester to remove the yellow rind. Do not use the white portion under the yellow because it will give a bitter flavour.
Roll a room temperature lemon on the counter top until it softens to maximize the amount of juice squeezed from a lemon. You should get about four tablespoons (20 mL).
Combine filling ingredients in the top of a double boiler and cook over hot water, stirring until thick.
Alternatively, combine ingredients in a microwavable bowl and microwave
Filling on high for one minute intervals, stirring in between.
Do this three times. Then heat on medium power for one minute intervals, stirring in between, until thickened. Use a wire whisk to prevent lumps.
Spread lemon mixture over baked cookie base. Sprinkle with toasted coconut or use regular coconut and return to the oven for 10 to 12 minutes until the coconut is golden brown.
Cut in squares or slices to serve. Makes nine dozen one-inch (2 cm) squares.
Source: Time-honoured recipes of the Canadian West from Nabob Foods, 1973. Recipe submitted by Mrs. J. Foord, Snow Lake, Man.
TOASTING COCONUT
Preheat oven to 325 F (160 C).
Lay the coconut flakes in a single layer on a cookie sheet. Bake in the oven for 12 to 15 minutes. Check on the flakes periodically to prevent over toasting.
Some people prefer toasting only the edges of the flakes and leaving the rest of the flake chewy.
Others want the entire flake to be brown. Remove from the oven when the desired browning is achieved.
Remove the flakes from the cookie sheet immediately because the heat from the metal will continue to toast the coconut. Allow the flakes to cool.
SWEETENING COCONUT
Place unsweetened coconut flakes in a sealable plastic bag. Add two or three tablespoons of icing sugar and shake to coat the flakes with sugar.
Source: How to Toast Coconut, eHow.com.
MARS BAR SQUARES
These squares are chocolaty no-bake treats that use Mars chocolate bars for some of the chocolate and sugar ingredients. They are quick and easy to make.
3 -85 g Mars chocolate bars (black and red label package)
1/2 c. butter or hard 125 mL margarine
3 c. Rice Krispies 750 mL Topping
1 c. semi-sweet 250 mL chocolate chips
1/4 c. butter or hard 60 mL margarine
Stir continuously in a large saucepan or double boiler on medium heat to melt the chocolate bars and butter together until they pull away from the edge of the pan. Do not over cook.
Remove from heat and add the rice cereal. Stir to coat all cereal.
Pack into a greased 9 x 9 inch (22 x 22 cm) square pan. Combine chocolate chips and butter in bowl. Microwave on defrost setting for about four minutes.
Stir often until smooth and butter and chips become one. Spread over the cereal mixture. Cool and cut into squares. This freezes well.
Source: Diane MacDonald, Regina
Diane recommends keeping a few Mars chocolate bars and butter in the freezer for last minute treats.
POPPY SEED SQUARES
This is a brownie type slice that is delicious.
1 3/4 c. all-purpose flour 425 mL
1 tsp. baking powder 5 mL
1/4 tsp. baking soda 1 mL
1 1/4 c. granulated sugar 310 mL
1/2 tsp. salt
1/2 c. butter, melted
1/3 c. honey, melted
2 eggs
2 tbsp. milk
1 tsp. vanilla
2 mL
125 mL
75 mL
30 mL
5 mL
1/2 tsp. almond extract
1 c. coconut
1/2 c. poppy seed icing sugar
2 mL
250 mL
125 mL
Sift dry ingredients into a mixing bowl. Add melted butter, honey, eggs, milk and vanilla. Beat with an electric mixer until well blended. Stir in coconut and poppy seed. Spread evenly in a greased 13 x 9 inch (22 x 33 cm) cake pan.
Bake at 350 F (180 C) for 25 to 30 minutes or until an inserted toothpick comes out clean. Remove pan to a wire rack to cool. Using a fine sieve, sprinkle the top with a thin layer of icing sugar. Cut into bar. This freezes well.
Source: Time-honoured recipes of the Canadian West from Nabob Foods, 1973. Recipe submitted by Mrs. Wm. Shubuta, Onoway, Alta.
Next week’s article will highlight special occasion baking for those with a gluten intolerance.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
