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Recipes

Apple Potpie

Bon Accord
Pudding


Bread
Fritters


Buddy's
Savory
French
Toast


Chive Blossom
Vinaigrette


Chocolate
Dipped
Strawberries


Chocolate
Zucchini
Cake


Flies' Cemetery

Hallie's
Berry Creamy
Dessert


Hallie's
Frying Pan
Bread
(Bannock)


Koesisters

Olive
Sandwiches


Rhubarb Bread
Muriel


Rhubarb
Cobblecake


Rose Petal Jam

Rum Sauce

Smothered
Fig Pudding


Spring Flower
Cookies


Strawberries
a la Tsarina


Strawberry
Cream


Strawberry
Rhubarb Soup


Strawberry
Tarragon
Jam

Welcome to Hallie's Kitchen - where food things happen

The Recipes


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* Apple Potpie *

4 large cooking apples, pared,
cored and cut into eighths
1/4 cup shortening
2 cups sifted flour
1/8 teaspoon salt
1/2 to 2/3 cup water
2/3 cup sugar or to taste
1/2 teaspoon cinnamon
2 tablespoons butter
2 cups boiling water


Combine the flour and salt; cut in the shortening. Add enough water to make a stiff dough.
Roll the dough out thinly - like noodle dough; cut into 2-inch squares.
Arrange alternate layers of apples and dough in a heavy-gauge pot, sprinkling each layer of apples generously with sugar to sweeten and cinnamon. Adjust the amount of sugar you use according to the tartness of the apples.
Dot the top layer of pastry squares with butter. Pour in the boiling water and cover the pot.
Cook over low heat for 25 to 30 minutes or until the apples are tender.
Serve hot or cold with cream.
Makes 6 servings.
From The United States Regional Cook Book; edited by Ruth Berolzheimer; published by Culinary Arts Institute, Chicago; 1947 edition.


* Bon Accord Pudding *

4 good-sized cooking apples, pared,
cored and minced quite fine
1/2 pound bread crumbs
4 ounces sugar
4 ounces raisins, seeded and chopped
1 pinch salt
Nutmeg to taste
3 eggs
Sweet sauce


Mix the apples, bread crumbs, sugar, raisins, salt and nutmeg together.
Beat the eggs and add; mixing well.
Put the mixture into a buttered pudding mold; tie with a cloth and boil for 1 1/2 hours.
Serve with a sweet sauce.


* Bread Fritters *

1 pint milk
1 egg
1/4 pound flour
Bread
Jam
Oil for frying


This is another oldy but goody. Use your favourite jam - you could also try a nice marmalade.

Make a batter with the milk, egg and flour.
Cut some rather thin slices of bread in squares or triangles. Spread half of the slices with jam and cover them with the remaining slices.
Dip into the batter and fry just until light brown.
Remove with a strainer or slotted spoon and drain for a moment in another strainer over paper towels.
Serve very hot, piled on an attractive plate. Sprinkle with some granulated sugar.

Note: I very seldom "deep-fry" anymore. It uses a lot of oil and for many dishes a depth of more than an inch or two is unnecessary.

This is another very simple recipe from a cookbook that belonged to my great-grandmother; "The New Cookbook, a volume of tried, tested and proven recipes" by The Ladies of Toronto and other cities and towns; published in 1905 by Musson Books.


* Buddy's Savory French Toast *

3 eggs
3/4 cup milk
a few grinds of black pepper
1 teaspoon Worcestershire sauce
2 tablespoons tomato catsup
1/2 teaspoon dried rosemary
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon curry powder
bread slices


Mix everything except the bread slices in a wide bowl.
Dip the bread in the egg mixture and allow it to soak a bit.
Fry the bread on both sides in a medium hot pan until the egg is cooked and the bread is browned.
The seasonings can be adjusted or changed according to taste preferences.
Recipe by Buddy du Preez.


* Chive Blossom Vinaigrette *

3 chive flower heads
1 egg yolk
1/3 cup red wine vinegar, or cider vinegar
1 teaspoon sugar, or to taste
2 cloves garlic
salt and pepper to taste


Put everything except the flowers into the food processor or blender and process until smooth and well-mixed. Tear the chive flowers off the heads and stir them into the dressing mixture.
This is nice with meat or salads.
If you wish you can add some dandelion petals.
This recipe is from The Best of Seasons by Judy Schultz; published by Red Deer College Press; 1989. Judy is a well-known food editor of the Edmonton Journal.


* Chocolate-Dipped Strawberries *


large very fresh strawberries
chocolate


Wash and dry the strawberries. Leave the stems on. Use only ripe but still firm berries.
As for the chocolate, you can use any kind you like: bittersweet, white, dark or milk chocolate. Use the best chocolate you can.
A good coating chocolate will hold better but since you are going to use these almost as soon as you make them it is not absolutely necessary.
Melt the chocolate over hot water OR place the chocolate in a small pot which you then place in an electric frying pan set on very low heat.
Set out a tray or large flat pan and line it with waxed paper.
Holding the berries by the stems, carefully dip them to about 2/3 of the way up the berry. Swirl them gently as you withdraw them.
Place the berries on the waxed paper to set. Place the dipped berries in the refrigerator for a few minutes to chill and firm up the chocolate.
You can experiment by dipping one side in dark chocolate and the other in white chocolate or even those colored dipping wafers.
These are sooooo goooood. :-)


* Chocolate Zucchini Cake *


2 1/2 cups all-purpose flour (625 mL)
1/2 cup unsweetened cocoa powder (125 mL)
3 teaspoons baking powder (15 mL)
2 teaspoons baking soda (10 mL)
1 teaspoon salt (5 mL)
1 teaspoon cinnamon (5 mL)
2/3 cup soft butter or margarine (175 mL)
2 cups white sugar (500 mL)
4 eggs
2 teaspoons vanilla (10 mL)
2 cups shredded zucchini (500 mL)
1/2 cup milk (125 mL)
1 cup chopped walnuts, optional (250 mL)
***LEMON GLAZE***
2 cups powdered sugar (625 mL)
4 tablespoons lemon juice (60 mL)
1 teaspoons grated lemon rind (5 mL)


Preheat oven to 350°F. (180°C.). Grease a 10-inch (25-cm) tube or Bundt pan.
Combine flour, cocoa, baking soda, baking powder, salt and cinnamon in a medium bowl.
Set aside.

Beat butter and sugar to blend.
Add eggs and vanilla, beating well. Stir in zucchini.

Alternately stir in dry ingredients and milk; include nuts with last addition.

Spoon into the prepared pan and bake for 60 or 70 minutes until cake springs back when lightly touched.

Cool in the pan for 15 minutes then turn out onto a rack and cool thoroughly.

Lemon Glaze:
Stir the glaze ingredients together until smooth then drizzle over cooled cake.

My comments: this is a wonderfully moist cake.
You could leave the nuts out or substitute raisins, dried cranberries or sunflower seeds.


* Flies' Cemetery *


***PUFF PASTRY***
12 ounces flour
8 ounces butter or margarine
water
***FILLING***
2 pounds currants
boiling water
6 apples, finely chopped,
OR 1 1/2 cups applesauce (approx)
1 teaspoon allspice
1 teaspoon cinnamon
1/4 teaspoon cloves
1 egg
1 egg white
cinnamon, for sprinkling


PUFF PASTRY:
Cut the margarine into the flour until the consistency of coarse oatmeal is reached. Add enough water to bind. Roll as for puff pastry.
Chill. Or, if you don't want to make it from scratch you can buy a couple of packages of frozen puff pastry and use that.
FILLING:
Mix the filling ingredients. The mixture should be moist but not soggy which is why the amount of applesauce is approximate. The currants soak up quite a bit of moisture.
These amounts make a nice thick filling for a jellyroll- or cookie-pan sized pastry.
ASSEMBLY:
Remove the pastry from the refrigerator. Cut in two. Roll out to the size of the pan. Place one layer in pan and spread the filling over it.
Place the other layer on top and seal the edges. Brush with egg white and sprinkle with cinnamon. Prick with a fork. Bake in a 350ºF to 400ºF oven for 1/2 to 3/4 hour or until brown.
NOTES:
This is a very old recipe that was given to me by a lady with whom I used to work over 25 years ago. It is absolutely scrumptious.
As with many recipes you can vary the spices to suit your own individual preference.


* Hallie's Berry Creamy Dessert *

1 part vanilla ice cream
1 part chocolate chip cookies, broken
1 part sliced strawberries or other fruit


Considering the difficulty of safely transporting creamy desserts, even in a cooler, I came up with this one and it works well.
Take a jar of a size that will accommodate the number of people you want to feed, or use several jars to make individual servings. Fill it with the above ingredients. Make sure the ice cream is well frozen when you start.
The berries may be fresh, frozen or canned - use whatever you like and/or have on hand. Blueberries and raspberries can be used as is but strawberries and other fruit should be sliced or chopped.
If you are picnicing or camping where you can pick wild fruit in season, leave the fruit out of the dish and add it when you have picked it.
The cookies that I have found work the best are: chocolate chip, oatmeal, vanilla wafers or even graham wafers. The cookies should be broken into bite-sized pieces.
I generally use vanilla ice cream because that is what I usually have on hand but chocolate would probably work well also.
Once you have filled the jar(s) with the ingredients, just pack it into a cooler or insulated bag.
By the time you are ready to eat it the ice cream will have melted, either completely or mostly, the cookies will have become soft and soaked up some of the ice cream and the fruit will have released some of its juice.
The whole thing ends up like a bit of a custardy, moussey concoction that has been very popular around here.


* Hallie's Frying Pan Bread (Bannock) *


2 1/2 cups flour
1/4 cup skim milk powder
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup water
1 tablespoon butter, margarine or cooking oil
1/2 cup raisins, blueberries, saskatoons or cranberries


Stir the dry ingredients together (or sift them or sieve them if you have the equipment with you).
Add the water and oil. Stir to moisten.
You can knead it a bit at this point if you want but it isn't absolutely necessary.
Shape into a round that will fit into your frying pan or make smaller individual bannocks.
Place into the greased frying pan and cook until golden brown on one side, turn over and cook the other side.
Serve hot.
I've made this often in a cast iron frying pan over an open fire and it is always delicious. You can only hurt it by really undercooking it or really burning it so it is a great dish for camping.
You can use the same dough to make what we used to call "Jam Twists" in my Girl Guide days. Take pieces of the dough, form it around a green stick and toast it over the coals until cooked. Remove the stick and fill the hole with jam. MMMM. The hardest part is waiting until the dough is cooked properly before adding the jam. :o)


* Koesisters *


***PASTRY***
4 cups flour
1 teaspoon salt
4 teaspoons baking powder
4 tablespoons butter or margarine
2 tablespoons lard
2 eggs
milk or water - about 1 cup
oil for deep frying
***SYRUP***
4 cups sugar
1 1/2 cups water
1/2 teaspoon ground ginger
2 sticks cinnamon
crushed ice, ice cubes, snow or frozen ice packs


SYRUP:
Dissolve the sugar in the water. Add the ginger and cinnamon and let the syrup just reach the boiling point. Let it cool while you are making the pastry then place it in basin or sink filled with ice or snow so it stays well chilled while you are dipping the koesisters.
PASTRY:
Sift the dry ingredients together. Cut in the butter or margarine and the lard.
Beat the eggs, add the milk or water and mix lightly until it forms a soft dough.
Roll out the dough to a thickness of 1/4 to 1/2 inch. Cut into strips about 1 1/2 inch wide and 6 inches long. (You can vary these measurements.) Cut these strips lengthwise into three equal narrower strips leaving them joined at one end. Braid the 3 strips together and pinch the bottom end to seal the join.
Deep fry in hot oil for 1 to 2 minutes or until light golden brown in color. Only fry a few at a time.
Remove them from the oil with a slotted spoon, drain them briefly on paper towel then put them into the cold syrup for a few seconds. Lift them out with a slotted spoon, drain them a moment and then place on a plate to dry.
NOTES:
If you would like a drier texture you can leave out the lard.
These become soaked with the syrup and are almost transparent.
I have translated this recipe from an Afrikaanse cookbook "Kook en Geniet" by S. J. A. de Villiers, 1964 edition.
YIELD: approximately 7 dozen koesisters.


* Olive Sandwiches *


This is a very simple recipe from a cookbook that belonged to my great-grandmother; "The New Cookbook, a volume of tried, tested and proven recipes" by The Ladies of Toronto and other cities and towns; published in 1905 by Musson Books.

Mash cream cheese very fine. Chop olives also very small.
Spread cheese on buttered bread and sprinkle chopped olives over it.
Couldn't be simpler but they taste yummy and the possibilities for variation are endless. I like to spice it up with a little hot sauce.


* Rhubarb Bread Muriel *


grated peel from 1/2 orange
1 cup sugar
3/4 pound fresh rhubarb, thinly sliced
3/4 cup chopped walnuts
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup milk
2 eggs
1/3 cup melted butter


This recipe is from an amateur radio friend.
Preheat oven to 350ºF.
Put sugar and orange zest into blender or food processor and blend well.
Slice rhubarb in thin slices. Chop nuts.
Sift dry ingredients together in large bowl. Add sugar and peel mixture, rhubarb and nuts. Mix well.
Beat milk, eggs and butter together. Add to dry mixture and mix only until moistened.
Turn into greased 9x5x3-inch loaf pan. Bake at 350F for about 1 hour 10 minutes.
Turn out on to a rack and cool well before cutting.
Freezes well.


* Rhubarb Cobblecake *


1 1/3 cups sugar - divided; see note
2 tablespoons cornstarch
1/4 teaspoon ground mace
1/2 cup orange juice
1/2 cup butter or margarine (1/4 pound)
1 1/2 pounds rhubarb, about 5 cups
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1 tablespoon grated orange rind


Preheat the oven to 425ºF. Grease an 8-cup ovenproof baking dish.
Wash, trim and chop the rhubarb into pieces about half an inch long.
Combine the cornstarch, mace and 1 cup of the sugar in a large non-reactive pot; stir in the orange juice. Cook and stir over medium heat until the sugar is dissolved. Add the prepared rhubarb and about 2 tablespoons of the butter or margarine; mix well. Return the rest of the butter to the refrigerator to keep it chilled. Bring to the boil then transfer to the greased baking dish.
Stir the flour, baking powder, salt and 1/4 cup of the sugar to mix and pass it through a sieve or sifter into a large bowl. Coarsely chop the rest of the butter or margarine; add it to the flour mixture and cut it in with a pastry blender or 2 knives until the mixture resembles very coarse crumbs.
Dump in the milk all at once and mix just enough to moisten the dry ingredients. This makes a soft dough.
Drop the dough on top of the rhubarb mixture in 6 equal portions.
Combine the remaining sugar and the grated orange rind and sprinkle overtop of the biscuits.
Bake for about 25 minutes until the top is puffed up and golden in colour.
Yield: 6 servings.
This is good with ice cream or whipped cream.
NOTE:
I made a substitution of half sugar and half Splenda® (a sucralose-based sweetener) for the sugar in this recipe and it turned out very well. If you can't locate Splenda® you could experiment with other sugar substitutes.
I found this recipe in the Family Circle booklet of 333 Super Cakes & Cookies, published in 1976.


* Rose Petal Jam *


2 cups sugar
1/2 cup water
2 cups rose petals
1 tablespoon lemon juice
1 tablespoon orange juice


For this recipe use the petals of wild roses. They can be fresh or dried. In Alberta the wild roses (our floral emblem) flower mainly in May and June. When collecting the petals remember never to pick all the petals from one bush or to overpick in any one area. Also, try to avoid dusty roadside locations and any areas that may have been sprayed with chemicals.
Once you have picked and rinsed the petals you are ready to begin.
Put the sugar and water into a non-reactive pot and stir until the sugar is dissolved. Add the rest of the ingredients and simmer over low heat, stirring constantly, for about one-half hour or until the petals have dissolved.
Pour into sterilized glass jars and seal. Store in the refrigerator.
This recipe is from a lovely book called Wild Coffee and Tea Substitutes of Canada by Nancy J. Turner and Adam F. Szczawinski; No.2 in the Edible Wild Plants of Canada series published by the National Museum of Natural Sciences, National Museums of Canada; 1978.


* Rum Sauce *


1 large pineapple
250 mL medium coconut - * (1 cup)
Boiling water
1 lemon, seeded and chopped
1 orange, seeded and chopped
1 litre sugar - (4 cups)
150 mL golden rum - (2/3 cup)
Hot sterilized jars


* Use long-shred medium unsweetened coconut.
Peel the pineapple and remove the eyes and the core.
Chop the pineapple coarsely - you should end up with about 1 litre.
Pour enough boiling water over the coconut to cover it; let stand 20 minutes; drain.
Combine the pinapple, coconut, lemon, orange and sugar in a large pot or Dutch oven.
Bring to a boil then reduce the heat and simmer for 40 to 45 minutes or until the mixture is thickened and will almost gel.
Remove the pot from the heat and stir in the rum.
Ladle the mixture into the jars. Leave 1/2 inch (1.25cm) of headspace. Remove the air bubbles with a narrow spatula or similar tool. Wipe the jar rims to remove any drips.
Seal the jars and process in a boiling water bath for 10 minutes.
Yields about 1 litre (4 1/2 cups).
This recipe is from the 1996 Christmas Book of recipes prepared and tested by the staff of the Blue Flame Kitchen of Northwetern Utilities Limited, Edmonton, Alberta.


* Smothered Fig Pudding *


3 cups milk
1 cup sugar
2 eggs, well beaten
2 tablespoons butter *
2 tablespoons cornstarch **
1 teaspoon vanilla, or to taste
Figs, finely chopped ***
Whipped dessert topping


* This is an old recipe and called for "a bit of butter the size of an egg"
** The North American "cornstarch" is equivalent to the "cornflour" of Britain, Australia and New Zealand.
*** No quantity is given for the figs so you will just have to use more or less according to what you have and/or what you like.

Dissolve the cornstarch in a little cold milk.
Combine all of the ingredients except the vanilla and figs in the top of a double boiler. Cook, stirring constantly until it thickens (you are making a custard). Add the vanilla flavouring.
Place a layer of the finely chopped figs in an attractive dish. Spread a layer of the custard over this. Continue alternating layers of figs and custard until the dish is full, topping with a custard layer.
Chill in the refrigerator until serving time.
Serve cold, topped with whipped cream or your favourite whipped topping.

The recipe suggests that preserved ginger used instead of figs is also good.

This is another very simple recipe from a cookbook that belonged to my great-grandmother; "The New Cookbook, a volume of tried, tested and proven recipes" by The Ladies of Toronto and other cities and towns; published in 1905 by Musson Books.


* Spring Flower Cookies *

These are a spritz cookie and really require a cookie press.

1 cup softened butter or margarine
1 cup sugar
2 eggs
1/2 teaspoon lemon flavouring
1 teaspoon lemon juice
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Red, yellow and green food colouring


Preheat the oven to 400ºF. Have three small bowls set out and a tray lined with waxed paper handy. Select an appropriate "flower" disc for your cookie press.
In a medium bowl cream the butter or margarine and beat in the sugar until light and fluffy. Beat in the eggs one at a time and then the flavouring.
Set a sieve over the bowl and put the flour, baking powder and salt into the sieve. Stir to mix and at the same time sift it through the sieve into the creamed mixture. Mix well.
Once the dough is well-mixed, divide it into three portions and put each one into one of the small bowls. Add a few drops of the red food colouring to the dough in one of the bowls and mix well. You want to end up with a pink dough so you will need to add a little and mix and add some more until you get the colour you want. Repeat this with the other two colours. You will have a pink, a yellow and a light green when you have finished.
Take a lump of dough in your hands and roll it until it is about 3/4 inch in diameter. Length doesn't really matter at this point but if you can make it a little shorter than the length of the cylinder of your cookie press it will be best. Do this with all the dough of each colour in turn and lay the rolls out on the tray.
Take one roll of each colour and lightly push them together then slide them into the cylinder of the cookie press. Assemble the press and squeeze the cookies out onto an ungreased cookie sheet. Each time you use up all you can remove the little bit of dough that is left in the press and set it aside. Try to keep the order of the colours the same each time you refill the press.
When you have used up all the rolls you made, carefully stack the leftover bits and push them into the press. Squeeze out as many cookies as you can with this dough. The last bit you can roll into little balls, flatten and place them on the cookie sheet too.
Bake for about 10 to 12 minutes - just until the edges start to brown a bit. Don't overbake. Cool on racks.
These make a nice crisp, very lemony cookie. When I make them I generally seem to get about 118 cookies. I also find that 11 minutes is just right for my oven.


* Strawberries a la Tsarina *


2 cups strawberries, washed & stemmed
2 tablespoons powdered sugar
2 tablespoons port wine
2 tablespoons orange curaçao
2 tablespoons cognac
1 tablespoon curaçao
1 cup whipped cream


Combine the strawberries and sugar in a bowl. Chill.
Stir the port, 2 tablespoons of curaçao and cognac together; pour over the strawberries.
Mix 1 tablespoon curaçao with the whipped cream.
To serve: Spoon the strawberries and liquid into two dishes and top with the whipped cream.
Yield: 2 servings.
This recipe comes from an old recipe sheet put out by Woodward's Food Floors, Bea Wright Recipes No.69v.VII. Unfortunately Woodward's is no longer in existence.


* Strawberry Cream *


9 ounces strawberries - fresh or frozen, divided
8 ounces cottage cheese
2 tablespoons caster or berry sugar (very fine sugar)
Vanilla - a few drops
Red food colour, optional
Whipped cream, optional
Chopped nuts for decoration


Put 8 ounces of the berries, cottage cheese and sugar into a food processor or blender and process until smooth. Reserve the remaining 1 ounce of berries for garnish. Add the vanilla to taste and the optional food colour if you want a pinker appearance.
If you don't have a food processor you can mix the fruit and cheese together; rub it through a fine sieve or strainer; stir in the sugar and vanilla.
Chill.
Serve garnished with whipped cream, the reserved berries and some chopped nuts.
Serves 4.
This recipe is from 500 Vegetarian Recipes by Patty Fisher; Chancellor Press; 1993 edition.


* Strawberry Rhubarb Soup *

Recipe By: Company's Coming - Soups & Sandwiches

2 cups sliced fresh strawberries
1 cup sliced rhubarb
1/2 cup orange juice
1/2 cup water
1/2 cup granulated sugar
Sour cream for garnish


In a saucepan, bring the strawberries, rhubarb, orange juice, water and sugar to a boil. Simmer until cooked.
Cool slightly then puree in a blender or food processor. Strain through a sieve to remove any rhubarb strings.
Chill well before serving.
To serve: garnish with a good dollop of sour cream.
This soup can also be made ahead and frozen for use later.
We really enjoy this soup on a hot summer day. You can substitute whipped cream or CoolWhip® for the sour cream. It can also be served in a mug or fancy glass as a beverage.
You can also substitute an artificial sweetener for the sugar - just stir it in at the end of the cooking time. If you add a sweetener while it is hot you may add too much so you will have to experiment to your own taste and according to the sweetener you use.


* Strawberry-Tarragon Jam *


5 cups crushed strawberries
4 cups sugar
1/2 cup fresh tarragon, finely chopped


Stir the strawberries and sugar together in a large, heavy-gauge pot. Very slowly, stirring constantly, bring the mixture to a boil. Stir in the finely chopped fresh tarragon leaves. Lower the heat and simmer, stirring frequently, until the mixture thickens. Skim the foam off. Ladle the jam into hot, sterile jars and seal.
Yield: 5 half-pint (250mL) jars.
This recipe is taken from Canadian Gardening magazine, June/July 1996 issue.

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All images on this page were designed and copyright ©1998 by Hallie du Preez, all rights reserved.
This page was designed and copyright ©1998-2000 by Hallie du Preez; all rights reserved.