Granny's Fruit Cake

A traditional fruit cake recipe from my dear Granny Esther. A family favourite.

Serves: 1 loaf, freezes well.

Prep Time: 25 min, plus cooling time

Thank you Granny Esther for this recipe!

Cooking Time: 80 min

Total:  1 hour, 45 min

Ingredients

2 cups diced mixed candied fruit
1 cup Thompson raisins
1 1/2 cups water
1 cup sugar
120 g butter
1 tsp. baking soda
pinch of salt
1 tsp. baking powder
2 cups flour
1 egg
1/4 cup brandy, to soak

Directions

1. Add mixed fruit, water, sugar, butter and baking soda to a large pot, cover and bring to a boil on low heat for 20 minutes.  Remove lid and cool.
2. Once fruit mixture has cooled, add flour, baking powder, salt and egg to the pot.  Stir until fully combined.
3. Pour batter into a greased or parchment paper lined loaf tin and bake in a preheated oven for 1 hour and 20 minutes at 350 F.  Check with a toothpick to see that it not sticky.
4. Remove from oven and cool.
5. Slowly pour brandy onto the back of a spoon to help drizzle it over the loaf.
6. Wrap tightly with foil and let brandy soak into the cake until the next day.
7. Cut into slices and serve, or freeze for later as a whole loaf, wrapped in foil and then in a plastic bag. .

Pumpkin Chocolate Tart

This elegant pumpkin chocolate tart makes a delicious and crowd pleasing dessert.

Serves: 1 ten-inch tart

Prep Time: 30 min, plus 30 min refrigeration time

Cooking Time: 15 min for the crust, plus 40 min for the tart

Total:  1 hour, 55 min

Ingredients

Chocolate Crust
1 cup flour
1/4 cup sugar
1/4 cup unsweetened cocoa powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 cup unsalted butter, cut into small pieces
1 egg
4 oz. quality semi-sweet chocolate, finely chopped

Pumpkin Filling
1 can (15 oz) unsweetened pumpkin puree
3/4 cup brown sugar, packed
1 cup creme fraiche or sour cream
3 eggs
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/8 tsp. ground cloves

Directions

1. To make the crust, combine flour, sugar, cocoa, salt, cinnamon and cloves in the bowl of an electric mixer fitted with a paddle attachment.
2. Add butter and mix on low speed, for about 5 minutes, until butter is the size of small peas.
3. Add egg and mix until dough forms.
4. On a lightly floured work surface, roll dough until 1/8 inch thick.  Brush off excess flour and transfer to a 10-inch tart pan.  Press dough into the bottom and sides of the pan and trim excess flush with edge.
5. Lightly prick bottom of dough with a fork, then chill until firm, about 30 minutes.
6. Bake in a preheated oven at 350F for 15 minutes.
7. Remove from oven and immediately sprinkle with chocolate pieces.  Spread across the bottom of the shell with a spatula, as the chocolate melts.
8. To make the filling, combine pumpkin puree, sugar, cream, eggs, cinnamon, ginger, nutmeg, salt and cloves in a large bowl.  Whisk until smooth.
9. Pour filling into the prepared crust, then bake for 40 minutes, or until filling has set.
10. Let cool for at least 30 minutes.
11. Melt a bit of dark chocolate and drizzle over tart.
12. Refrigerate for at least 1 hour before serving and up to 1 day.

Recipe from marthastewart.com

Vegetable Biryani

A delicious Indian dish made with spiced, layered rice. 

Serves: 8-10

Prep Time: 40 min

Cooking Time: 60 min

Total:  1 hour, 40 min

Ingredients

500g Basmati rice
500g frozen mixed vegetables
3 cloves
1 1/2 sticks of cinnamon
3 cardamom pods
1 cup brown lentils
3/4 cup melted ghee or oil
1 large onion, sliced
3 potatoes, halved
1/2 tsp. tumeric
3/4 tsp. salt
1 tsp. green masala
1/2 tbsp. sugar
1/2 tsp. fresh ginger, grated
1/2 tsp. fresh garlic, pressed
1 chili, sliced
5 curry leaves
3/4 cup buttermilk
1/4 tsp. saffron, soaked in 1/2 cup hot water
1/4 cup coriander leaves, chopped

Directions

1. Parboil rice in salted water with cloves, cinnamon and cardamom.  Drain rice and run cold water through.
2. Wash lentils and cool in 1 cup water for 30 minutes.
3. Fry sliced onions in 1/3 cup ghee or oil.  Remove onions and fry potatoes.
4. Place frozen vegetables in a large bowl.  Add tumeric, salt, green masala, ginger, garlic, chilies, curry leaves and half the coriander leaves.  Mix well.
5. Pour buttermilk over and stir.
6. Using a large ovenproof dish, place 1/4 cup melted butter at the bottom.
7. Layer 1/3 of rice, then 1/3 of lentils, then spread vegetables evenly.
8. On top of the vegetables, layer 1/3 rice, then onions and potatoes.
9. Finally, cover with remaining lentils and rice.
10. Pour saffron water and remaining ghee over top.  Sprinkle with 1 tsp. salt and remaining coriander leaves.
11. Bake in a preheated oven at 350F for 1 hour.
12. Serve immediately, with naan or roti.

Recipe from Vivi.

Vegan Carrot Cake Cinnamon Rolls

Satisfy your cravings with these delicious vegan carrot cake cinnamon rolls.

Serves: 8 large rolls

Prep Time: 25-30 min, plus 1 hour rising time

Cooking Time: 20 min

Total:  1 hour, 50 min

Carrot cake cinnamon roll without icing

Dough Ingredients

1 cup soy milk, lightly warmed
1 packet active dry yeast (8g)
1/4 cup unsweetened applesauce
1 cup finely grated carrots
1 1/4 cups whole wheat flour
1 1/4 cups white flour, plus 1/4 cup for kneading
1 tbsp. baking powder
4-5 tbsp. sugar
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt

Filling Ingredients
1/3 cup brown sugar, packed
1 tbsp. cinnamon
1/2 cup raisins
1/2 cup pecans, chopped
1-2 tsp. vegan margarine, melted

Icing Ingredients
4 oz. plain vegan cream cheese, room temperature
3 tbsp. soy milk
2 tbsp. sugar
1/2 tsp. vanilla essence

Directions

1. In a small bowl, scatter yeast over warm milk.  Set aside for 10-15 minutes, until it becomes frothy.  Then stir in applesauce and grated carrot.
2. In a large bowl, combine flour, baking powder, sugar and spices.  Make a well in the centre.
3. Add wet mixture to dry mixture and stir until combined.  Transfer onto a clean and lightly floured surface and knead until soft and smooth.  Continue to add small amounts of flour to keep dough from sticking.  Let rest for 5 minutes.
4. Lightly flour work surface again and roll the dough into a large rectangle, about 1/4 inch thick.
5. Brush melted butter over the dough, and then evenly sprinkle with sugar and cinnamon. Then, sprinkle with raisins and pecans.
6. Starting at one end, gently roll a tight roll, being careful that the filling does not leak out the sides.  Pinch seams closed.
7. Cut roll into 8 even pieces and place in a greased round cake dish (9 inches).
8. Cover with a clean towel and set in a warm place.  Let rise for 60 minutes, until rolls double in size.
9. Remove towel and brush rolls with remaining melted butter.
10. Bake in a preheated oven at 350 F for 20 minutes, or until golden.  Remove from oven and transfer to a wire rack to cool.
11. While rolls are baking, prepare the icing by combining all ingredients in a medium size bowl and beating with an electric mixer until smooth.
12. Drizzle with icing and serve immediately.

Recipe from healthyfoodforliving.com

Chocolate Torte

This rich chocolate torte is dairy and gluten-free and will impress anyone lucky enough to have a bite.

Thanks e for this recipe!

Serves: 8-16 slices

Prep Time: 15-20 min

Cooking Time: 40 min, plus 1 hour cooling time

Total: 1 hour, plus 1  1/2 hours cooling time

Ingredients

2 cups (about 450g) good quality dark chocolate (70% - 80% cacao)
3/4 cup butter or vegan margarine
1/3 cup unsweetened cocoa powder
5 large eggs
3/4 cup white sugar
2 tbsp powdered icing sugar or cocoa powder, to garnish (optional)

Directions

1. Preheat oven to 350 F. 
2. Butter the sides of a 9 inch springform pan and line the bottom with parchment paper. 
3. Break the chocolate into small chunks.
4. In a saucepan, stir chocolate and butter over low heat until smooth. Whisk in cocoa powder and let cool for 10 minutes.
5. In a large bowl beat eggs and sugar with an electric mixer set on high until thick, about 3-4 minutes. Fold in chocolate mixture. Pour batter into prepared pan.
6. Bake torte until dry and cracked on top, about 30-40 minutes.  Test with toothpick inserted into the centre of the cake.  It should come out with some moist crumbs attached.
7. Cool pan on a wire rack for 1 hour, and the centre of torte should fall.
8. Using spatula, press raised edges so top is level. With a knife, cut around the sides of the springform so that it removes easily. Place a plate on top of the torte and invert it. Remove pan bottom and peel off parchment paper from the torte.  Let cool.
9. If desired, decorate the torte with a light sprinkling of powdered icing sugar or cocoa powder.  By using a doily or strips of paper arranged on top of the tort, make fancy designs when sprinkling powdered icing sugar or cocoa powder.  Carefully remove paper to keep pattern intact.
10. Serve with vanilla ice cream or substitute, and fresh raspberries.

Adapted from foodandpaper.blogspot.com