½ cup coffee liqueur, or ½ cup strong black coffee (You can also make an instant coffee)
Zest and juice of 2 oranges or a combination of oranges and lemons
1 cup chopped glace cherries
1 cup candied citrus peel or pineapple, mango or papaya (I use a combination of each)
1 1/2 cups pecans (7 oz), roughly chopped
2 tsp allspice
2 tsp cinnamon
2 tsp powdered ginger
1/2 tsp cloves
1 tsp nutmeg
3 tbsp cocoa (Yes cocoa) it melds well with the coffee but doesn’t taste chocolatey)
3 eggs
1 1/3 cups all purpose flour
½ cup ground hazelnuts or slivered almonds or walnuts
½ tsp baking powder
½ tsp baking soda
Note: This cake is a combination of all your favourite fruits and nuts, so substitute as you wish.
Prepare pans: I use 2 loaf pans. lightly butter the pans and then line with parchment paper. You can cut two pieces and line up then down then up the other side. Then use the remaining piece to line the bottom and up the sides in the other direction.
If you use a round springform pan, lightly butter sides and bottom. Line bottom with parchment paper then the sides with a strip of parchment paper.
Directions
Melt butter over medium heat, add the dates, currents, prunes, raisins, molasses, brown sugar, spices, coffee or coffee liqueur, orange zest and orange juice in a large saucepan.
Bring everything to a low boil and simmer for about 10 minutes.
Remove from heat and allow to cool down (about an hour). This is so when you add the eggs they will not become cooked eggs
When cool, add in beaten eggs
Sift in cocoa, baking powder, baking soda and flour
Add all the ground nuts and the cooled boiled mixture
Fold in the cherries, citrus peel and candied fruit
Pour into the prepared baking pans.
Decorate with pecan halves and candied cherries.
Bake at 300 degrees F. for about 1 1/2 hours. depending on the pan size.
Test for doneness with a tooth pick. This is a challenge due to the fruit sticking to the tooth pick.
Remove from oven and allow to completely cool.
Note: If your candied fruit are too dry, add them while cooking the prunes, raisins etc. This will add back the moisture.
Options:
You can spread some of your favourite marmalade over top when the cake is still warm.
Or poke small holes in the top and bottom and pour about 4 oz of your favourite alcohol such as a flavoured brandy, rum or whiskey. Half on top and half on the bottom. Wrap several layers of alcohol socked cheesecloth.
Or soak your fruit in alcohol instead. Here is a link to show you how. Use the fruit above and soak according to directions in video.
Wrap cake in several layers of plastic wrap and store in a cool place
This is an holiday favourite. The kids and family ask for it whenever we gather.
Ingredients
Unbaked pie crust or tarts
Shelled pecan halves (approx. 2 to 2 1/2 cups)
3 large eggs
1 cup of dark corn syrup (optional 3/4 cup dark corn syrup and 1/4 cup maple syrup)
1/2 cup of your favourite packed brown sugar (light, medium or dark)
1/4 cup of melted butter cooled to room temperature
1 1/2 teaspoons of vanilla extract
1/4 teaspoon of table salt
Directions:
Place pie shell or tart shells on a baking sheet in case of spillage
Preheat oven to 350 degrees F.
Line bottoms of pie shells or tart shells with pecans
Mix together all remaining ingredients
Carefully pour to the top of shells
Bake:
Pie Crust: for 50-55 minutes in middle of oven (after first 20 minutes place a pie shield (silicon or aluminum foil) over edges of crust to prevent too much browning of edges
Tart Crust: for 20 minutes in middle of oven
Allow to cool as they are very hot. Serve at room temperature.
If using a bowl: Mix together flour, sugar, baking powder, and cinnamon and work in butter until it resembles coarse crumbs.
If using a food processor: Put flour, sugar, baking powder, and cinnamon and cold butter into processor and pulse until it resembles coarse crumbs.
Take the apples out of the apple pie filling and smash them with a potato masher, fork or your fingers and mix into milk. Stir into the flour mixture until well combined.
Pat into an 8″ circle on a lined or greased baking sheet, making sure the thickness is even throughout.
Cut into 8 even wedges
Sprinkle extra cinnamon and sugar over top
Bake at 400 degrees for 18-20 minutes or until golden brown.
Here is a delicious twist on a classic recipe (family favourite)
Ingredients
3 cups of beef broth
1/4 cup of soya sauce
1/4 cup of rice wine vinegar or apple cider vinegar or wine
1 tsp garlic (sliced)
1 large onion (sliced)
2 washed carrots cut into 2 inch slices (peeling is optional)
Whole Peppercorns
2 to 3 sprigs of fresh rosemary (optional), I don’t use them
2 to 3 sprigs of fresh thyme (optional), I don’t use them
2 to 3 Tbsp of olive oil (or canola, or vegetable oil)
Directions
Preheat oven to 275 degrees F.
Put a dutch oven onto of the stove at medium-high heat
Add 2 Tbsp of olive oil into a dutch oven
Add onions and toss til lightly brown and remove and reserve
Add carrots and toss til lightly brown and remove and reserve
If necessary add some more oil and put roast into pot to sear
Sear all sides of roast (about 1-2 minutes per side)
Remove roast beef and add 1 cup of broth to delaze pan by scraping the bottom of the pan
Put the roast beef, onions and carrots back in along with garlic and add enough broth to cover halfway
Sprinkle top of roast beef with peppercorns
Optional: add your herbs at the point
Cover and put into the oven for 2-3 hours
Check the roast, it is ready when it is tender fall-appart
Use stock to make a delicous gravy. Simply add a little corn starch or a heaping Tbsp of flour and 1/2 cup of water mixed together added to stock and heat till thickened. If not thick enough add a little more thickening.
Put yeast & sugar in warm milk and put aside for about 5 minutes
In a separate bowl add 3 cups of flour, salt, butter and egg
Using a stand mixer with a hook set on low speed until the flour mixture is blended, then add milk mixture
On medium speed add 1/2 cup of remaining flour until blended. Then add another 1/2 cup of flour. Repeat adding another 1/2 cup of flour until a ball of dough forms
If necessary, add more flour, dough should pull away from sides and be soft and sticky
Remove dough from mixer and put into a lightly greased bowl and cover with plastic wrap or plastic wrap.
Allow to rise in a warm area for 30 minutes
After 30 minutes, remove from bowl and lightly punch down
Divide dough into 24 pieces (approx 2 ounces or 56 grams)
Form into balls (sprinkle sesame seeds on tops if prefered)
Put onto a 9×13 inch lightly greased baking sheet and cover with a towel or plastic wrap. Allow to rise another 30 minutes in a warm area
Preheat an oven at 375 degrees F.
Baked rolls for 12 to 15 minutes or until they are golden brown. (If they become too brown, cover tops with foil)
Remove rolls from oven and brush with melted butter
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