If you become part of a committee planning a family reunion, consider a family cookbook.
At a family reunion we had this summer, Jeanna, a family member from Wisconsin, put together our family cookbook. She asked each of us, before the reunion, to send our favourite recipe. We were also to tell where we fit on the family tree and that information is now on the page with the recipe.
We are enjoying trying the recipes, and thinking of the family member as we make it. The recipes seem personal now that we have met the person.
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Recipes – popsicles are made with lactose-free milk and yogurt so are perfect for those who can’t tolerate milk, while everyoneelse will also enjoy them
E-mails are going back and forth as we chat about recipes we tried or ask questions. It has turned out to be a great keepsake that encourages us to keep in touch.
This recipe was submitted by Jeanna from Look What’s Cookin’… in the Larsen Family.
Currant glaze
1 cup currant jelly 250 mL
1/4 cup prepared mustard 60 mL
1/2 teaspoon onion salt 2 mL
Cook on low heat, stirring constantly until jelly is melted. Boil and stir three minutes. It is great on pork roast.
Mary’s puffed wheat cake
This puffed wheat cake that Mary brought to the family reunion was a real hit. It was soft, yummy and had marshmallows in it. This recipe can be doubled, tripled or even more, depending on how big a group you are serving.
1/2 cup margarine 125 mL
1/2 cup corn syrup 125 mL
1 cup brown sugar 250 mL
4 tablespoons cocoa (optional) 60 mL
2 teaspoons vanilla 10 mL
10 cups puffed wheat 2.5 L
4 cups miniature marshmallows 1 L
(or 1/2 bag)
Put margarine, corn syrup, brown sugar, cocoa and vanilla in a saucepan and bring to a boil. Take off the heat as soon as it starts to boil. The short boiling time is the secret to having a soft puffed wheat cake. Longer boiling and the cake will be hard.
Pour over the puffed wheat. Stir. Add marshmallows after the mixture has cooled a bit to avoid melting them. Put in cake pan to cool.
Whole grain snacks
Dear TEAM: We were wondering if you have a recipe to pop whole grains, possibly in the oven, for nutritious snacks? I know different flavourings can also be added. I would like to know how to pop wheat, barley and rice. – C.R., Kaleden, B.C.
Dear C.R.: Unfortunately grains will not pop in the oven, they will just burn. If you cook the grains in water until soft, the kernels can then be roasted in the oven or deep fat fried.
To deep fat fry, dry the cooked kernels first so they do not spatter. Using a metal sieve for a frying basket, fry in hot oil, drain and salt.
To bake in the oven, place cooked kernels in a single layer in a baking pan and bake at 350 F (180 C) for about 20 minutes or until crisp. Stir once or twice while baking. You do not need to grease the pan. I preferred the taste when baked on a dry ungreased pan.
Season with regular table salt, seasoned salt or other flavours such as celery, garlic oronion salt.
Other spices and herbs can be added, thus reducing the amount of salt needed.
I feel adding butter or oils did not improve the flavour and made the snack less nutritious.
Cooking grain kernels
Place washed raw kernels in rapidly boiling water. For 1/2 cup (125 mL) kernels you will need four cups (one L) or more of water. Reduce heat and simmer until tender.
Wheat and whole barley will take two or three hours, lentils and pot barley approximately 1/2 hour. The whole barley kernel when cooked is quite chewy, so you might prefer pot or pearl barley.
You can pop grain kernels in a corn popper. They will not look like popped corn because the kernels will only open a little, but are quite acceptable. I found rice popped the best of the grains I tried. Place about three tablespoons (45 mL) of kernels in the corn popper and allow to pop for approximately 30 seconds to one minute. Season to taste as you would popcorn.
Pumpkin and sunflower seeds are other snacks that we can make from our harvest.
Pumpkin seeds
Drying and roasting pumpkin seeds are two different processes. To dry, wash pumpkin seeds to remove the clinging fibrous pumpkin tissue. Pumpkin seeds can be dried in the sun, in a dehydrator at 115-120 F (46-49 C) for one to two hours, or in an oven on warm for three to four hours. Stir them frequently to avoid scorching.
To roast, take dried pumpkin seeds and toss with oil and salt and roast in a preheated oven at 250 F (120 C) for 10-15 minutes.
Sunflower seeds
Sunflower seeds are usually left on the flower to dry. The flower may have to be wrapped with cheesecloth to prevent the birds from eating the seeds.
To roast sunflower seeds, place a single layer of raw dehulled kernels in a shallow pan. Roast in a 300 F (150 C) oven for 30-40 minutes or until brown and crisp. Stir occasionally. Remove from the oven. One teaspoon (five mL) of melted margarine may be added, if preferred, for each cup (250 mL) of seeds, stirring to evenly coat. Place the seeds on absorbent paper. Salt to taste. Store in tightly covered container.
For salted in the shell seeds, cover unhulled seeds with salted water in the amount of two quarts (two L) of water to 1/4 to 1/2 cup (60-125 mL) salt. Bring to a boil and simmer for two hours. Drain and dry on absorbent paper.
Seeds can also be soaked overnight instead of boiled. Proceed as for roasted sunflower seeds mentioned above.
Egg and dairy substitutes
Dear TEAM: I’m hoping you can help me find some recipes for cakes and muffins that don’t contain eggs. Our one-year-old son is on a restricted diet (no dairy or eggs) and I’m having trouble finding suitable recipes. I was wondering if a particular ingredient can be substituted for eggs, and also if water can be used in place of milk in a recipe. – G.S., e-mail.
Dear G.S.: Most baking can be adapted to not using eggs by using either a commercial egg replacer or a homemade substitution.
Several commercial egg replacers areavailable in health food and grocery stores.A Canadian company, Nelson David, produces a product called Celimix, and Ener-G Foods has a similar product called Ener-G Egg Replacer.
Celimix ingredients: Corn starch, soy flour, baking powder, guar gum.
Ener-G ingredients: Potato starch, tapioca flour, leavening (calcium lactate, calciumcarbonate, citric acid), carbohydrate gum (methylcellulose).
Other egg substitutions in baking:
- One egg = two tablespoons (30 mL) water plus two tablespoons (30 mL) flour plus 1/2 tablespoon (seven mL) oil plus 1/2 teaspoon (two mL) baking powder.
- One egg = two tablespoons (30 mL) flax meal plus 1/8 teaspoon (0.5 mL) baking powder plus three tablespoons (45 mL) water. To make flax meal, grind flaxseed in a blender until it has the consistency of cornmeal.
- One egg = one tablespoon (15 mL) unflavoured gelatin dissolved in one tablespoon (15 mL) cold water, then two tablespoons (30 mL) boiling water added.
Beat vigorously until frothy.
- One egg = one tablespoon (15 mL) cornstarch plus three tablespoons (45 mL) water.
- One egg = 1/2 cup (125 mL) mashed ripe banana plus 1/4 teaspoon (one mL) baking powder.
- One egg = 1/4 cup (60 mL) silken tofu.
Source: www.switcheroo.com.
They say you can make scrambled eggs or omelets with silken tofu. The crumbled firm or extra firm works best. It helps to add lots of seasonings like onion, mushrooms and herbs.
Water should work in most recipes as a substitute for milk. The texture and flavour may be affected slightly with the absence of the fat in milk.
Other options, if available in your area, may be soy milk, rice milk, almond milk or other milks. Usually they are more expensive and less nutritious than regular cow’s milk unless fortified.
Soy milk has a nutty flavour and turns beige when cooked. It works well in most baked goods, but it’s a risky substitute in savoury dishes. Rice and almond milks are great for making desserts, but are too sweet for other dishes.
For recipes that do not contain dairy products or eggs, the website www.vegweb.com lists cookbooks and other resources.
Artificial sweeteners and candy
Dear TEAM: I would like to know if there is anyone making lemon candy using artificial sugar, such as Twin or Splenda. How much would they cost by the pound? If no one is making these candies, I would like a recipe for them. – G.T., St. Paul, Alta.
Dear G.T.: Sugar crystals form the framework or structure of candies. Artificial sweeteners have a different texture and makeup without these crystals, and cannot be used for making candies.
Foley fruit mill
Dear TEAM: I am in search of a Foley Fruit Mill, three to five quart hopper, manufactured by Vitantonia. These were supplied by McFayden Seed Co., Brandon. I have searched all resources. Maybe someone has one for sale. -R.P., Saskatoon
Dear R.P.: McFayden Seeds has forwarded the company’s address. It is Dept A, 34355 Vokes Dr., Eastlake, Ohio 44095. You could try writing to them. Can any of our readers help?
Alma Copeland is a home economist from Elrose, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
