Think of sugar on a cold day
As I write this article it is midday, the sun is shining and my outdoor thermometer says -35 C. We could say it is a typical January day in Saskatchewan. How thankful I am to be inside and not one of those who must work outdoors in all kinds of weather. It’s amazing how the wild animals and birds cope and survive. How can those little sparrows sit perched on the metal eavestroughs?
Haggis
Many of our Scottish friends will be celebrating Robbie Burns Day on Jan. 25 with haggis, either the traditional dish or some adaptation of it.
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The traditional Scottish haggis is made by mixing the heart, lungs and liver of sheep with suet and oatmeal. It is cooked by boiling the mixture in the stomach of the animal.
The following mock haggis may be something you would like to try this Robbie Burns Day. I like the measurements.
Mock haggis
1Ú2 pound liver 250 g
1Ú4 pound minced 125 g
suet
1 onion, cut 1
small
1 good handful oatmeal
1 teacup of stock
pepper and salt
Mince liver, add rest of ingredients and steam in a bowl for two hours.
Source: S.W.R.I. (Scottish Women’s Rural Institute) Cookery Book, Aberdeenshire, Scotland.
Wheat snacks
Dear TEAM: I am looking for a recipe for “wheat crunch,” a snack found in grocery stores. Could I possibly make it myself with our own wheat? What variety of wheat is it made from? I think this would be a great Christmas gift for eastern relatives. – B.L., Stettler, Alta.
Dear B.L.: Sorry, we did not get your request in time. You will have time to experiment with different seasonings and cooking methods before next Christmas. I agree, it would be a great gift.
One possibility is to fry cooked wheat kernels. First cook the wheat by adding 1Ú2 cup (125 mL) washed, untreated wheat kernels to three cups (750 mL) of rapidly boiling water. Reduce heat and simmer for three to four hours or until tender. Dry the kernels so they do not spatter in the oil.
Using a metal sieve for a frying basket, fry in hot oil, drain, salt and season. Try a variety of seasonings for different tastes.
Wheat kernels can be popped in a hot air corn popper. Place kernels in the popper as you would popcorn. Allow to pop for about 30 seconds to one minute. Do not leave in the popper for longer than one minute. Remove from the popper and season to taste. The kernels will only be slightly popped and they will not look like popcorn. Even so, they are tasty.
Different types of wheat take different lengths of time to cook.
Cereal sugar table
How much sugar is in your favorite breakfast cereal?
Saskatchewan Health categorizes the cereals into four groups, two are listed, those with the highest and lowest sugar content. For unlisted cereals, check the label.
0-9.9% sugar – approximately two grams (1Ú2 teaspoon) or less sugar per serving: Special K, Corn Flakes*, Rice Krispies, Cheerios*, Shredded Wheat/Muffets*, Grape Nuts*, Puffed Wheat, Puffed Rice, Oatmeal*, Weetabix*, Cream of Wheat, Fibre 1 (sweetened with Aspartame)*
30-56% sugar – approximately 10-12 grams (two to three teaspoons) of sugar per serving: Fruit Loops, Frosted Flakes, Frosted Rice, Alpha Bits, Honey Comb, Cap’n Crunch, Mickey Mouse Magic Crunch, Sugar Frosted Lucky Charms, Coco Crunchies, Golden Grahams, Nut Corn Flakes, Sugar Corn Pops, Pro Stars, Fruity Marshmallow Krispies, Oh’s.
- Contains moderate amounts of dietary fibre.
Tortes
Dear TEAM: Will you please find me a few recipes for making different kinds of tortes, including the five-layer kind, or find out where I can get a recipe book of tortes? – D.S., Saskatoon, Sask.
Dear D.S.: Many cookbooks contain one or two torte recipes. I was unable to locate a cookbook of only tortes.
However, the Saskatoon Book Store on 2nd Ave. in Saskatoon has a listing for 100 Fabulous Cakes and Tortes by Aaron Maree and R. Brosch, published by Harper Collins. It can be ordered for $19 U.S. (approx. $28 Canadian). A cookbook at my public library called Special Occasion Desserts from Cooking with Bon Appetit and published by Knapp Press has several torte recipes.
Tortes are desserts made from thin sheets of cake, pastry or meringue, layered with filling. Often the filling is a custard and whipped cream, but could also include jam, frosting or fruit. They are served cut into thin slices or wedges, showing the layers and making an attractive dessert.
To create your own torte you can use a favorite cake recipe, slice it horizontally into two or more layers, and fill with whatever filling you like. Ice with whipped cream or frosting and garnish with nuts, toasted coconut or chocolate shavings. A cake baked in two nine-inch (22 cm) round pans and each sliced in two would give four layers plus the filling layers. An angel food sliced horizontally into three layers also makes a showy torte.
The following are tortes from my recipe books (one meringue, one angel food and butter cake.)
Royale macaroon torte
4 eggs, separated 4
1Ú4 teaspoon salt 1 mL
1Ú2 teaspoon cream 2 mL
of tartar
1 cup sugar 250 mL
1Ú2 teaspoon 2 mL
almond extract
11Ú2 cups coconut 375 mL
1Ú8 teaspoon salt 0.5 mL
1Ú3 cup sugar 75 mL
1Ú4 cup flour 50 mL
13Ú4 cups milk 425 mL
1 teaspoon 5 mL
vanilla
1 cup whipping 250 mL
cream, stiffly beaten
4 cups fresh 1 L
strawberries
Mark three circles of eight or nine inches diameter (20 or 22 cm) on sheets of brown paper and grease the circles. Beat the egg whites, salt and cream of tartar together until stiff and glossy, then beat in the one cup (250 mL) of sugar.
Add the almond extract and stir in the coconut. Spread the mixture evenly in the three circles. Bake on cookie sheets at 275 F (140 C) for 40 minutes or until lightly colored. Cool and remove from paper with a metal spatula. Let dry overnight, uncovered.
Beat egg yolks, salt and 1Ú3 cup (75 mL) sugar together until thick, then beat in the flour. Add the milk and cook the mixture in a double boiler or heavy saucepan until thick and smooth. Stir in vanilla. Cover and chill.
Spread half the custard on one macaroon circle and cover with sliced strawberries, then spread with 3Ú4 cup (175 mL) whipped cream and cover with second macaroon circle. Repeat and top with remaining macaroon circle. Press layers together very gently. Chill, then frost sides with remaining whipped cream. Refrigerate for several hours before cutting into wedges.
Source: The Chatelaine Cookbook by Elaine Collett, published by Maclean-Hunter Ltd.
- A greased grocery store brown bag works fine for baking meringues. Wax paper can also be used, however, I found the meringue is easier to remove from the brown paper.
Blitz torte (a Swedish torte)
1Ú2 cup butter or 125 mL
margarine
3Ú4 cup 175 mL
granulated sugar
4 egg yolks 4
5 tablespoons 75 mL
milk
1 cup flour 250 mL
1 teaspoon 5 mL
baking powder
1 teaspoon vanilla 5 mL
4 egg whites 4
1Ú4 teaspoon cream 1 mL
of tartar
3Ú4 cup 175 mL
granulated sugar
3Ú4 cup chopped 175 mL
nuts
Filling:
One vanilla pudding and pie filling, four serving size, cooked (or make your own custard.)
Cream butter and first amount of sugar. Beat in egg yolks and milk. Stir in flour, baking powder and vanilla. Spread into two greased nine-inch (22 cm) layer pans. Set aside.
Beat egg whites and cream of tartar until soft peaks form. Gradually add second amount of sugar, beating until stiff. Fold in nuts. Spread over batter in pans. Bake in 325 F (160 C) oven for 40 minutes.
Filling: Cook pudding according to package directions. Cool. Assemble as for layer cake, using custard between layers. Sides of cake may be frosted with whipped cream, if desired. Bottom layer may be turned meringue side up or down, although it will stick to plate if turned down.
Source: Company’s Coming: Desserts, by Jean Pare, published by Company’s Coming Publishing Ltd.
Mocha torte
1 cup miniature 250 mL
marshmallows
1 tablespoon 15 mL
water
1 cup icing 250 mL
sugar
1 teaspoon 5 mL
instant coffee powder
1 tablespoon hot 15 mL
water
1 teaspoon 5 mL
vanilla extract
1 cup whipping 250 mL
cream
1 angel food cake 1
1Ú2 cup shaved, 125 mL
semi-sweet chocolate
1Ú4 cup slivered 50 mL
almonds, toasted
Place marshmallows and one tablespoon (15 mL) water in a double boiler or heavy saucepan. Melt the marshmallows. Stir in icing sugar until well blended.
Dissolve coffee powder in hot water. Add vanilla and marshmallow mixture. Beat at low speed of electric mixer until well blended, then at high speed until fluffy.
Whip cream to form soft peaks. Fold whipped cream into marshmallow mixture.
Split cake crosswise into three layers. Spread each layer, the sides and top, with filling; sprinkle with chocolate. Garnish top with almonds. Makes one three-layer torte (12 servings).
Source: A Collage of Canadian Cooking by Home Economists in Business, Canadian Home Economics Association.
