There comes a time in each of our lives when it is time to downsize or completely get rid of a lifetime of possessions. It may come at retirement and the move to a smaller house or nursing home, or it may be after the death of a loved one.
When my mother passed away 20 years ago, my father wanted to distribute to the family some of their better dishes and mom’s personal items. He called the family together and the items to be distributed were put on tables. Each family member (children, their spouses, grandchildren and their spouses and great-grandchildren) then had a turn to select one item. The cycle was repeated several times until all of the items were gone and each family member had a few keepsakes. It was a great way to evenly divide up the family treasures and it was fun because we reminisced and shared stories from our childhood. It allowed younger or new members to the family to learn family events or stories.
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Just before Thanksgiving our family met again to distribute our father’s treasures. He had left instructions in his will that we were to use the same process. It was a day to honour our dad, to remember and to share. I felt that Dad would have really enjoyed the day, had he been able to be there.
Looking for recipes
Dear TEAM: I’m looking for a recipe that has a crumb and oatmeal base, coconut and eggs filling and melted chocolate chips and a caramel top. I had tried it at our bakery and it was delicious. – E.P., Palmerston, Ont.
Dear E.P.: The following recipe is adapted from another that we had. I hope this is what you were looking for.
Marvellous macaroons
Crumb base:
21/4 cups flour 550 mL
1 teaspoon baking 5 mL
powder
1/2 teaspoon salt 2 mL
2 cups rolled oats 500 mL
1 cup brown sugar 250 mL
1 cup melted butter 250 mL
Press into a nine x 13 inch (22 x 33 cm) greased pan. Bake at 325 F (160 C) for 10 minutes. Top with the coconut layer.
Coconut layer:
3 eggs
1 cup sugar 250 mL
1/2 cup butter, melted 125 mL
11/4 cups unsweetened 300 mL
coconut
Mix together, then spread on top of other layer and bake at 325 F (160 C) for approximately half an hour, or until the coconut top is lightly browned.
Remove cake from oven and sprinkle with chocolate topping layer.
1 cup dark chocolate 250 mL
chips
1/2 cup chocolate 125 mL
caramel chips
Return to oven and bake 10 minutes or until the chocolate is melted.
Remove from oven. With a knife, spread the melted chocolate to mix and ice the top.
Cake recipe
Dear TEAM: I am looking for a recipe that was in the paper, some time ago, I believe when Emmie Oddie was writing. It was a cake with chopped apples in it and it was baked in a bundt pan. -B.G., Islay, Alta.
Dear B.G.: We weren’t able to find the recipe you were looking for in our past issues, but I did find a chopped apple bundt cake recipe in the cookbook that came with my bundt pan.
Apple swirl cake
3-4 tart apples
3 tablespoons sugar 45 mL
1 teaspoon cinnamon 5 mL
2 cups sugar 500 mL
1 cup cooking oil 250 mL
4 eggs
1/4 cup orange juice 50 mL
2 teaspoons vanilla 10 mL
3 cups sifted flour 750 mL
1 tablespoon baking 15 mL
powder
1/2 teaspoon salt 2 mL
Peel, core and chop apples into small pieces. Mix together with three tablespoons (45 mL) sugar and cinnamon. Set aside.
In a large bowl combine sugar and cooking oil, then beat. Add eggs, orange juice and vanilla. Sift together flour, baking powder and salt, and add to creamed mixture. Beat until smooth. Pour one-third batter into greased and floured 12 cup (three L) bundt pan alternating with one half apple mixture. Repeat. End with layer of batter on top. Bake at 325 F (160 C) for 60 minutes or until cake tests done. Cool in pan 10-15 minutes. Turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners’ sugar.
Antipasto wanted
Dear TEAM: My oldest daughter has just started university this fall. She has requested antipasto as one of the treats that I can send back home with her after Thanksgiving, as we usually make a batch for pre-Christmas entertaining. I have two recipes which I combine and then freeze. Because she has limited freezer space, I wanted some advice about safely processing or canning the antipasto. Any good ideas? – C.L., Rosetown, Sask.
Dear C.L.: Because antipasto is available commercially, many people believe they can preserve their own recipe at home. Most traditional antipasto recipes cannot be home-canned safely in a boiling water bath canner. However, some can be frozen successfully.
This vegetarian antipasto recipe has been specially formulated and tested to allow low acid vegetables (with added vinegar) to be processed safely in a boiling water canner. It yields a product with a well-balanced flavour and varied texture. Do not alter ingredients or measures. When ready to serve, to make a traditional antipasto, toss the contents of a jar of vegetarian antipasto with tuna, salmon or shrimp and add your personal finishing touches – mushrooms, olive oil or olives. Or, just serve this antipasto on its own.
Vegetable antipasto
This antipasto recipe was specifically formulated to be processed safely in a boiling water canner. Do not deviate from the recipe ingredients and quantities as any change could affect the safety of the end product.
21/2 cups green 625 mL
beans, cut into
half inch (1 cm) pieces
21/2 cups cauliflower 625 mL
florets, about half medium head
2 cups diced onion, 500 mL
about two large ones
2 cups diced green 500 mL
pepper, two medium
2 cups diced red 500 mL
pepper, two medium
11/2 cups diced 375 mL
carrots, three to
four medium
11/2 cups diced celery, 375 mL
four to five
2 cups lightly 500 mL
packed brown sugar
3 tablespoons 45 mL
pickling salt
2 cups red wine 500 mL
vinegar
3 cans (156 mL each)
tomato paste
4 tablespoons 60 mL
Worcestershire sauce
2 tablespoons hot 30 mL
pepper sauce
4 garlic cloves, minced
2 cups diced, 500 mL
peeled eggplant or
unpeeled zucchini
3 tablespoons dried 45 mL
basil
1 tablespoon dried 15 mL
mustard
Measure vegetables and set aside, keeping garlic and carrots separate. If using eggplant, prepare it last due to rapid browning.
Place seven clean 500 mL mason jars in a boiling water canner; fill with water, bring to a simmer. Set screw bands aside; heat snap lids in hot water, not boiling (180 F/82 C) to soften sealing compound.
Combine brown sugar, salt, vinegar, tomato paste, Worcestershire and hot pepper sauces and garlic in a large stainless steel saucepan. Stirring frequently, bring to a boil over medium-high heat. Stir in carrots, boil two minutes. Add remaining vegetables, basil and mustard. Stirring frequently, bring mixture to a boil over medium-high heat, boil gently for five minutes. Remove from heat.
Ladle hot antipasto mixture into a hot jar to within half inch (one cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre lid on jar; apply screwband securely and firmly until resistance is met – until fingertip tight. Do not overtighten. Place jar in canner. Repeat for remaining antipasto. Cover canner; return water to a boil. Process filled jars for 25 minutes.
Remove jars without tilting. Cool upright, undisturbed 24 hours. Do not retighten screwbands. Check jar seals. Sealed lids curve downward.
Makes about seven 500 mL jars.
At altitudes higher than 1,000 feet (305 m) increase processing time another five minutes for every 900 metres.
