Oma's Carrot Cake

Oma gave Grandma this recipe in 1979 and it has been a hit ever since.  Last year we enjoyed the carrot cake for Oma's 85th birthday in August just when the carrot crop was at it's best.


2 cups flour
2 cups sugar
1 to 2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 1/2 cups oil
4 unbeaten eggs
3 cups shredded carrots
2/3 to 1 cup chopped nuts

Mix flour, sugar, cinnamon, baking powder, baking soda, salt, oil and eggs with mixer.  Stir in by hand the carrots and nuts.  Makes about two 9" x 9" or two 8" x 8" pans.  (For Oma's birthday I used one deep round pan.)  Bake at 350 degrees for about 45 minutes.

Cream Cheese Frosting

1 8 oz package cream cheese

1/2 cup butter

 1 pound icing sugar

Baked Brie

1/2 cup blanched almonds

pinch of ground cayenne, ground cinnamon, ground nutmeg and salt

1 wheel (350 g) Double Cream Brie Cheese

3 tbsp. apricot jam

1 tsp. chopped fresh rosemary

1.  Preheat oven to 375. 

2.  Toast almonds in a skillet over medium heat, stirring until golden brown, about 5 to 7 minutes.  Turn off heat and stir in spices and salt.  Reserve 2 tbsp. almonds for garnish and roughly chop remaining nuts.

3.  Slice brie in half horizontally.  Place bottom portion in the Brie Baker, spread 2 tbsp. jam on cut surface and sprinkle with chopped nuts and 1/4 tsp. rosemary.  Top with remaining cheese, spread remaining jam on top and sprinkle with the reserved whole nuts.

4.  Place covered Brie Baker on a baking sheet.  Bake for 15 to 20 minutes or until cheese is melted.  Garnish with remaining rosemary and serve with crackers and sliced apples.

Enjoyed this for lunch today with Oma.  We both thought that this recipe is worth repeating.

Honey Whole Wheat Cookies

1 cup butter

3/4 cup brown sugar

1/2 cup honey

1 tsp. vanilla

2 eggs

1 cup rolled oats

1/2 cup  wheat germ

1 1/2 cups whole wheat flour

3/4 cup all purpose flour

1 tsp. baking soda

1/2 tsp. salt

Use a combination of all or some of the following to a total of 2 cups-

raisins

shelled unsalted  sunflower seeds

chocolate chips

Cream butter.  Beat in sugar and honey.  Add vanilla and eggs.  In another bowl combine rolled oats, wheat germ, flours, soda, salt.  Add to butter mixture and mix well.  Stir in raisins, sunflower seeds and chocolate chips.

Drop by spoonful onto greased cookie sheets.  Bake in 350 degree oven 10-12 minutes or until golden brown.  Makes about 60 cookies.

Tourtière

Grandmaman uses several recipes and modifies the ingredients and size according to what's on hand and how large she wants the pie.  The tourtière is a French-Canadian meat pie traditionally served for Christmas Eve supper.  We love to serve tourtière "la veille de Noël" but if the season festivities don't allow for it we'll enjoy it anytime.  Grandpa enjoys his tourtière served with baked beans and fresh bread.  Grandmaman prefers her tourtière with ketchup.

2 lb. ground pork or 2 lb. ground beef or a combination of the two
1 cup boiling water
2 tsp. salt
3/4 tsp. pepper
1/2 tsp each ground cloves, cinnamon, savory (or to your taste)
1 bay leaf
2 onions, chopped
2 cloves garlic minced
1/4 cup fresh fine bread crumbs ( Panko works well)

pie crust for 2 pies (This time I used Tenderflake frozen pastry)

In heavy saucepan, combine meat, boiling water, salt, pepper, spices, onionn and garlic.  Cook over medium-high heat, uncovered, stirring continuously, for 10 minutes.  Cover and simmer, stirring occasionally, for about 20 minutes or until the liquid has evaporated but mixture is still very moist.  Take out the bay leaf.  Remove from heat: add bread crumbs and stir.  Taste and adjust seasonings, if necessary.  Let cool completely before filling pies.
Line baking pans (pie plates) with pastry and fill with meat mixture.  Cover with top pastry, seal and flute edges.  Cut slits in tops.  Combine egg and water: brush over top crusts.  Bake in 375 to 425 degree oven for about 30 to 45 minutes or until tops are golden brown.
Grandmaman

Mexican Tortilla Soup

1 tbsp butter

4 small shallots, finely chopped

1 large tomato, peeled and finely chopped

1 jalapeno pepper, seeded and minced

6 cups chicken stock

1 lime, juiced

pinch sugar

2 cups cooked chicken 

(buy half a rotisserie chicken at the supermarket deli, 

remove and discard skin, shred meat)

1 ripe avocado, cubed

Tortilla chips

1 tbsp cilantro, chopped

In a large saucepan, melt butter, then add shallots and sauté for several minutes, until tender.  Add tomato and jalapeno and cook for another 2 minutes.  Pour in stock, then add lime juice and sugar.  Cover and simmer for 20 minutes.  Add chicken and heat through.  Season with salt and pepper to taste.

To serve, add avocado, a handful of tortilla chips and a sprinkling of chopped cilantro to the soup.   

Danish

Christmas Danish

Makes 2 dozen

The  flaky pastry known as Danish pastry originated in Austria.  It is a year-round favorite, but decorated with colored sprinkles it becomes a festive dessert or breakfast 
bread suitable for the Christmas season.

1 1/2 cups butter

On wax paper, spread 1 ½ cups butter into a 10 x 12 inch rectangle.  Chill 1 hour.

1 cup warm water

2 teaspoons sugar

2 pkg or 2 tablespoons of Active Dry Yeast

Measure 1 cup warm water into a large bowl.  Stir in 2 teaspoons sugar and Active Dry Yeast.  Let stand 10 minutes, then stir well.

½ cup milk

¼ cup butter

½ cup sugar

1 ½ teaspoons salt

2 eggs separated

¼ sup cornstarch

1 ½ teaspoons of grated lemon peel

3 to 3 ½ cups of unsifted all-purpose flour
                      

Meantime, combine milk and   ¼  cup of butter in a saucepan.  Heat over low heat until liquid is warm and butter melts.  Stir in ½ cup sugar, salt cornstarch and lemon peel.

Add liquid to dissolved yeast.  Add 2 egg yolks, 1 egg white (reserve remaining egg white) and 1 ½ cups  flour.  Beat until smooth.  Stir in an additional 1 ¾ cups (about) flour to make a  stiff batter; stir just until blended.  Cover tightly with aluminum foil; chill about 1 hour.

On lightly floured board, roll chilled dough into a 12 x 16 inch rectangle.  Place butter on 2/3 of dough.  Fold uncovered third over middle section; cover with remaining third.  Give dough a quarter turn; roll into a 12 x 16 inch rectangle; fold as above.  Turn, roll and fold once more; chill 1 hour.  Repeat procedure of 2 rollings,  foldings, turnings and chillings two more times.  Then refrigerate overnight.

On a lightly floured board, divide dough in half.  Roll ½ the dough into a 15 x 6 inch rectangle.  Cut 12 strips, 
15 x ½ inch .  Twist each strip and form into a circle, sealing ends well.  Place on greased baking sheets.  Repeat with remaining piece of dough.  Cover lightly with plastic wrap; refrigerate overnight.

Combine reserved egg white with 1 tablespoon water.  Brush rolls with egg white mixture.

Bake in moderate oven (375 degrees) about 15 to 20 minutes, or until done.  Remove from baking sheets and cool on wire racks. Frost with confectioners’ sugar frosting and decorate with coloured sprinkles.

(Dutch oven works well for making a double recipe)

2021 update

Jenny made a lemon curd to go along with the danish.  Can be added to the top of the danish or as a dipping sauce.

https://sallysbakingaddiction.com/how-to-make-lemon-curd/

Roast Turkey Tips

To Thaw a Turkey

Allow 5 hours per pound in the frig or 1 hour per pound submerged in cold water.  We always try to plan the thaw for an overnight so that it can be put in the frig the next day when the thawing is very close to completion to avoid the turkey being completely thawed in the middle of the night.

To Roast a Turkey

The magic number is 180 degrees in the thickest part of the inner thigh being careful not to touch the thigh bone. (We have seen 165 degrees in many articles as the cooked temperature but have found we prefer 180 degrees.)
Some other numbers to go by are:
14 pounds (6.25 kg) = 4 to 4 1/2 hours
18 pounds (8 kg) = 4 1/4 to 4 3/4 hours
22 pounds (10 kg) = 4 1/2 to 5 1/4 hours
Although we have been unable to verify the information fresh turkeys seem to take longer to cook.
We like to roast in about three stages-
Start the turkey covered with foil at 350 degrees for an hour or two.  Open the foil gradually over the next hour or two and turn the temperature down to      
325 degrees. For the last hour or so gage the browning and doneness of the turkey and turn the temperature back up to 350 degrees. Decide whether to cover or not.
During the roasting basting helps to maintain moistness and give that wonderful brown look to the turkey.

Ingredients for Grandma's Stuffing

La farce de grandmaman

dry bread cubes
sautéed sausage meat, onions and celery
lots of sage
a bit of brown sugar
other spices you have on hand (oregano, thyme, parsley, chives...)
salt and pepper
chicken broth or water