Our niece, Lana, and her husband visited us and brought a coffee cake made by Trevor’s Grandma Tillie. It freezes well and would be great for harvest meals. It can be made with any fresh fruit.
Coffee cake
(kuchen-kouga)
1 cup lukewarm water 250 mL
1 teaspoon sugar 5 mL
2 envelopes dry yeast
1 cup milk 250 mL
6 tablespoons 90 mL
shortening
1/2 cup sugar 125 mL
1 teaspoon salt 5 mL
3 beaten eggs
7 cups flour 1.75 L
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In 1/2 cup (125 mL) of the lukewarm water, thoroughly dissolve one teaspoon (five mL) sugar. Sprinkle yeast on top of water. Let stand 10 minutes. Scald milk (heat to almost boiling), add shortening, 1/2 cup (125 mL) sugar and salt. Cool to lukewarm.
Add two cups (500 mL) flour to make a batter. Add yeast mixture and remaining water. Add eggs. Beat well, and add remaining flour or enough to make a soft dough. Knead lightly and place in greased bowl. Cover and set in warm place free from draft. Let rise until doubled in bulk, about two hours. Punch dough down. Roll out a small portion (about 1/12) of the dough and place in a small greased pie tin. Makes 11 or 12 small pies. Add favorite topping such as sliced peaches, prunes, apples or cherries.
Top with the following custard topping:
1 pint cream 500 mL
1 cup sugar 250 mL
1 teaspoon cornstarch 5 mL
3 beaten eggs
Cook in double boiler as a thin custard. Let cool, put on top of the fruit. Sprinkle with sugar and cinnamon. Bake at 350 F (180 C) for 25 minutes.
No-wheat recipes
Dear TEAM: Can you help me by printing some recipes for yeast-free baking, as well as baking using wheat-free flour? I have taken some from the computer, but most of them taste pretty bad. I have a real problem with yeast and wheat flour. – D.J., Unity, Sask.
An e-mail from D.B. suggests that www.allrecipes.com is a great site. It has a section on allergies and gluten-free (flour-free) recipes. She adds: “However, I’ve also had great success using my own regular recipes, but making substitutions with the flour. For example, my favorite chocolate chip cookie recipe calls for two cups (500 mL) of flour. Instead, I use 11/3 cups (325 mL) rice flour plus 2/3 cup (150 mL) tapioca flour or starch. You can find both of these items at SaveOn Foods in British Columbia or at health food stores. There are a variety of other flours that you can find at your health food store, like spelt and kamut that work equally well. These flours, however, do have gluten in them.”
Team also received this letter from V.B., Grimshaw, Alta., in response to a soda cracker snack request.
Smackers
Line a cookie sheet with tinfoil. Then line sheet with 42 soda crackers. Mix together:
1 cup margarine 250 mL
1 cup brown sugar 250 mL
Microwave on high power for three minutes. Stir and pour over the crackers. Bake in a 350 F (180 C) oven for five minutes or until bubbling on top. Remove from oven and sprinkle two cups (500 mL) chocolate chips over this. Return to oven for two minutes or until chocolate is melted. Remove from oven and put into deep freeze for about one hour. Remove from freezer and break into pieces of desired size.
Optional: Sprinkle chopped walnuts or pecans or use raisins instead of chocolate chips. Then put into freezer.
Making cream soup
Dear TEAM: I wonder if you would have a recipe for cream of chicken soup similar to what you can buy? – A.M., Mission, B.C.
Dear A.M.: Here is a chicken broth soup recipe that can be adapted to suit your taste.
Cream of vegetable soup
11/2 cups chicken broth 375 mL
1/2 cup chopped onion 125 mL
desired vegetable mixture
(see below)
2 tablespoons butter or 30 mL
margarine
2 tablespoons flour 30 mL
1/2 teaspoon salt 2 mL
few dashes of pepper
1 cup milk 250 mL
In a saucepan, combine first three ingredients. Bring mixture to boil. Reduce heat and cover, simmering the time indicated or until vegetables are tender. Place 1/2 cup of vegetable mixture into a blender and blend until smooth. Pour into a bowl. Repeat with the remaining mixture. Set aside.
In the same saucepan, melt butter. Blend in flour, salt and pepper. Add milk all at once. Cook and stir until the mixture is thick and bubbly. Stir in the blended mixture. Cook until soup is heated through. Serves four.
Vegetable mixture can include one to two cups of your favorites, such as potato, asparagus, green beans, carrots or peas, matched with seasonings such as basil, garlic, sage or dill.
Golden Touch Cookbook, Blue Cross MSI’s 50th Anniversary.
