RHUBARB SQUARES
From: Fran Troppmann
2 cups flour
½ cup butter
¼ teas. Salt
½ cup white sugar
1 teas. Baking powder
1 egg
Mix together to form crumbly mixture. Take out ¾ cup for topping. Press rest into 9 by 13 pan (preferably glass as rhubarb eats metals)
4 cups rhubarb chopped
¼ cup flour
2 eggs beaten
1 & ½ cups white sugar
1 teas. Vanilla
Mix together and pour over 1st mixture. Sprinkle saved crumbs over top. Sprinkle with cinnamon and sugar.
Bake at 350 degrees for 50-60 minutes.
I put 1 teas. of cornstarch in 2nd mixture as an altitude adjustment as is like a custard mixture that sometimes at high altitude does not set properly.
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Canadian-Style Corn Bread
For the Canadian version, be sure to use maple sugar in place of white sugar.
*Source: "The Canadian Cookbook: History, Folklore & Recipes with a Twist", by Jennifer Ogle (Edmonton, AB, 2006) ISBN # 9781551055688.
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Ingredients:
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1/3 cup maple sugar
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1 ¼ cups butter
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3 eggs
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2 cups buttermilk
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2 cups flour
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1 Tbsp baking powder
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1 tsp sea salt
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Preparation:
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Preheat oven to 400?F (200?C).
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Sift together flour, baking powder and salt.
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In a separate bowl, cream butter and sugar together, then beat in eggs, one at a time.
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Stir in buttermilk, then lightly fold wet and dry mixtures together, being sure not to over mix.
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Bake in two buttered 1-pound (1L) loaf pans for 30 to 35 minutes or until tester comes out clean.
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Stuffed Cranberry Roast
Makes 8 servings. Nutritional information per serving: 427 Calories; 20 g fat; 31 g protein; 29 g carbohydrate.
*Source: Canadian Beef Information Centre.
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Ingredients:
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3 lbs (1.5 kg) beef eye of oven round roast ground savoury
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1 box (4 oz. / 120 g) seasoned stuffing mix
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1/2 cup (125 mL) butter or margarine, melted
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1 can (14 oz. / 398 mL) whole cranberry sauce
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1/2 cup (125 mL) orange zest (from 2 large oranges)
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Preparation:
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Combine the stuffing mix with melted butter or margarine.
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Add half of the cranberry sauce and orange zest, mixing gently.
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Cut the roast in half lengthwise, from the topside to within 1/2 inch (1 cm) of bottom, to prepare a V-shaped cavity for stuffing.
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Sprinkle the outside of the roast and cavity with savoury.
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Fill the cavity with stuffing, then tie each end of the roast with string.
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Place the roast, fat side up, on a rack in a roasting pan containing 1/2 inch (1 cm) water.
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Insert a meat thermometer into the middle of the stuffing.
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Roast uncovered in a preheated 500?F (260?C) oven for 30 minutes.
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Heat remaining cranberry sauce and orange zest in a small saucepan, stirring over low heat.
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Spread sauce over the roast.
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Roast uncovered at 275?F (140?C) for an additional 1 1/4 hours or until the meat thermometer registers 160?F (70?C) for a medium-cooked roast.
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Let stand for a few before carving in 1-inch (2.5 cm) thick slices.
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