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. .

Spinach and Ricotta Spanakopita

A traditional Greek pastry filled with spinach and ricotta cheese. Serve warm with a side salad.

Serves:  8

Prep Time:  20 min

Cooking Time: 45 min

Total: 65 min

Ingredients
Filling
1 onion, finely chopped

1 tbsp. olive oil

1 package frozen chopped spinach, defrosted and drained
1 tub of ricotta cheese
2-3 tbsp. Parmesan cheese
3 eggs, lightly whisked
3-4 tbsp. pesto sauce
salt and pepper

Phyllo Pastry
1/2 cup butter, melted
1/2 package of phyllo pastry, defrosted
2-3 tbsp. sesame seeds, to garnish

Directions

1. In a frying pan, heat oil and fry onions for 5 minutes, until browned.
2. In a large bowl, combine spinach, pesto, ricotta, Parmesan cheese, eggs, onions, salt and pepper.
3. Prepare phyllo by carefully unrolling the pastry on a flat surface.  Phyllo comes in thin leaves and dries quickly in the air, so it's best to work with small amounts at a time, leaving the rest closed inside the package until needed or covered with parchment or wax paper.
4. Count 8 leaves and carefully transfer them together as a stack onto a flat, clean surface.
5. Have a 9" x 13" baking dish and melted butter ready.  Brush dish with butter and layer one leaf of phyllo across the bottom. If the phyllo is larger than the dish, simply fold up on the inside walls of the dish.
6. Lightly brush the leaf of phyllo with butter, then layer another leaf on top.  Repeat until all 8 leaves have been used and a base of phyllo has been made.
7. Spread spinach and cheese filling on top of the base layer, leaving a 2-inch edge all around.
8. Remove another 8 leaves of phyllo from the package and repeat the brushing and layering process.  This can be done on your flat work surface, and then transfer the entire buttered stack on top of the filling.  Tuck the edges down the inner sides of the dish.
9. Brush the final layer with butter, then sprinkle sesame seeds over top.
10. Bake in a preheated oven at 350 F for 45 minutes, or until the top is crisp and golden.
11. Serve warm with a side salad.

The Ribbon

The Ribbon. Acrylic on canvas, 2011 (24" x 30").

Apple, Blueberry and Cranberry Crumble

A delicious berry and apple crumble makes a great dessert. Easy to make and enjoyable for everyone!

Serves: 8

Prep Time: 15min

Cooking Time: 45-60 min

Total:  55 min

Ingredients
Filling

4-5 apples, peeled, cored and chopped
2 cups blueberries, fresh or frozen
1 cup fresh cranberries
2-3 tbsp. berry jam
1-2 tbsp. lemon juice

Crumble
1 cup old-fashioned rolled oats
1 cup flour
1/2 tsp. baking powder
1/4 cup sugar
1 tsp. cinnamon
1/4 cup butter or margarine, melted

Directions

1. To make the crumble, combine butter, oats, flour, baking powder, sugar and cinnamon in bowl.  Using a spatula or your hands, work mixture into a crumble.
2. In another bowl, mix apples, blueberries and cranberries with jam and lemon juice.
3. In a large, deep baking dish, put a bit of crumble to lightly cover the bottom.  Transfer fruit mixture to the dish, spreading it evenly.  Finally, sprinkle the rest of the crumble over top.
4. Bake in a preheated oven at 350F for 45-60 minutes, or until the top has browned.
5. Serve warm, with vanilla ice cream or frozen yogurt.

Apple Cinnamon Pancakes

Apple cinnamon pancakes are sure to please everyone around the breakfast table!

Serves: 10 4-inch pancakes

Prep Time: 5 min

Cooking Time: 15 min

Total:  20 min

Ingredients

1 1/2 cups flour
3 tsp. baking powder
1/4 tsp. salt
2 tbsp. sugar
1 tsp. cinnamon 
1 egg, lightly beated
1 tsp. vanilla extract
1-2 tbsp. butter or vegan margarine, melted
1/2 cup milk or rice milk
1 cup unsweetened applesauce
1 apple, peeled, cored and cut into small pieces

Directions

1. In a large bowl, stir flour, baking powder, salt, sugar and cinnamon.  Make a well in the middle.
2. Add milk, applesauce, vanilla, butter and egg, and stir until fully combined.  Add more milk if the batter is too thick, and stir in apple pieces.
3. Heat a non-stick skillet over medium.  Ladle about 1/4 cup of batter into the pan and cook for 3-4 minutes.  Flip the pancake and cook for another 3-4 minutes, until the underside has browned.
4. Serve immediately garnished with maple syrup and fresh fruits.

Cranberry Chocolate Bites

A perfect combination of chocolate and cranberry. Enjoy one of these bites on the go or at home.

Serves: 15-20 balls

Prep Time: 15 min

Cooking Time: 0 min

Total:  15 min

Ingredients

1 cup whole raw almonds
1/2 cup pitted medjool dates
3/4 cup dried cranberries
1/4 cup dark chocolate chips, vegan
zest of 1 lime
2-3 tsp. lime juice
3-4 tbsp. unsweetened cocoa powder, for rolling

Directions

1. Add almonds and chocolate chips to the work bowl of a food processor and pulse to grind.
2. Add the rest of the ingredients and pulse until combined.
3. Taste and adjust mixture if necessary.  It should be slightly sticky and easily rolled into balls.
4. Roll teaspoon sized balls of mixture.  Then, coat with cocoa powder.
5. Serve or store refrigerated in an airtight container for a couple days.

Layered Mexican Dip

A beautifully presented dip served with corn chips will make any gathering special!

Serves:  8-10

Prep Time: 8 min

Cooking Time: 0 min

Total: 10 min

Ingredients

1 recipe of (not) refried beans
1 cup medium or hot salsa
1 cup guacamole
1 cup sour cream
1/2 cup cheddar cheese, grated
1/4 cup sliced black olives
1-2 green onions, sliced

bag of corn chips, to serve

Directions

1. In a large glass baking dish, layer each ingredient in order, starting with room temperature (not) refried beans.  If the beans are hot, they will melt the sour cream layer.
2. Serve immediately with a bowl of corn chips, or refrigerate for 1-2 hours before serving.

Curried Apple Soup

A soup for the culinary adventurous that's a combination of sour, sweet and spiced flavours.

Serves: 6

Prep Time: 10 min

Cooking Time: 20 min

Total:  30 min

Ingredients

2-3 tbsp. peanut oil
2 cups chopped onion
3 cloves garlic, minced
2 tbsp. minced fresh ginger
2 tsp. salt
2 tsp. dry mustard
1 tsp. tumeric
1 tsp. ground cumin
1/2 tsp. cardamom
1/2 tsp. allspice
1/4 tsp. cayenne pepper
5-6 tart apples, peeled, cored and chopped
4 cups water
1 cinnamon stick
1-2 tbsp. fresh lemon juice
2-3 tbsp. honey or brown sugar, optional
toasted unsweetened shredded coconut, to garnish
toasted slivered almonds, to garnish
plain yogurt, to garnish
dried currants, to garnish

Directions

1. In a large pot, heat oil.  Add onion, garlic, ginger and salt and saute over medium heat until onions begin to soften, about 5 minutes.
2. Add spices and saute for another 2-3 minutes until fragrant.
3. Add apples, water, cinnamon stick and lemon juice.  Bring to boil, then turn down the heat and simmer for about 10 minutes, or until apples are tender.
4. Remove from heat and remove cinnamon stick.  Using a handheld immersion blender, puree until smooth.
5. Taste and add honey or sugar if needed, or more salt.
6. Serve hot or cold, garnished with yogurt, toasted almonds, toasted coconut and currant.

Recipe from Mollie Katzen's Recipes: Soups.

Chocolate Chip and Cranberry Biscotti

The combination of dark chocolate chips and cranberries in these biscotti will make your taste buds sing!

Serves: 2 dozen

Prep Time: 10min

Cooking Time: 40 min

Total:  50 min

Ingredients

1 3/4 cups flour
2 tsp. baking powder
1/2 cup dark chocolate chips or dried cranberries (or 1/4 cup of both)
3/4 whole raw almonds
2 eggs, lightly beaten
1/3 cup melted butter
3/4 cup sugar
2 tsp. vanilla extract
1 1/2 tsp. orange zest
1/2 tsp. almond extract
1 egg white, lightly beaten

Directions

1. In a bowl, combine flour, baking powder, chocolate chips or cranberries and almonds.  Make a well in the centre.
2. In another bowl, stir eggs, butter, sugar, vanilla, almond extract and orange zest.
3. Pour wet mixture into the well of the dry mixture, and stir to combine.  The dough should be slightly sticky.
4. Divide dough in half, then shape two logs on a parchment paper lined baking sheet.  They should be 2 inches apart, to make room for spreading.
5. Brush with egg whites and bake in a preheated oven at 350 F for 20 minutes.
6. Remove from oven, let cool for 5 minutes and cut into slices with a sharp knife.
7. Spread cookies so that they are not touching one another and return to oven to bake for another 20 minutes, or until golden.
8. Transfer to a wire rack and cool.
9. Store in an airtight container for 3-4 days.

Recipe from The 250 Best Cookie Recipes (2001, p.90).