Tea-Time for the Musical Soul
The band meets once a week to practice, talk about upcoming events and generally chew the fat. Aside from the music itself, our favorite part of the evening is at the end, when the kettle starts to whistle. Out come the biscuits, the cakes, the cookies. Somtimes we share a special item someone has found during their weekly travels. Then out come the tall stories. Often there is a favorite recipe, reproduced for the sharing. Some of these are spectacular, and we thought we would like to share them with the world. Here you go - enjoy them in good health and happiness!
Celeste claims this came to her in a dream - something about being chased by a Moose in a Mango swamp while downing jello shooters... This actually originates from India, and you can find variants on the web, but this version is super simple, and the result is far more than it's constituent parts. You won't believe the flavour - sort of 'Creamsicle with an attitude!'
1 can of mango pulp, 750ml (found at most ethnic grocery places) 500 ml light cream 2 pkg. orange Jello 2 cups boiling water
Mix mango pulp and cream together. In large bowl, pour in Jello powder and dissolve with 2 cups of boiling water, then let stand for 5 minutes. Pour in mango mixture and stir until well blended. Refrigerate overnight.
Can be decorated with sliced fruit of your choice before serving (Kiwi works well). Enjoy on a hot summer day - Celeste
If there's anything that defines an East Coaster, it's our predilection for that well-known aphrodisiac (say that 5 times fast while eating this...); Dark Rum. Specifically, Newfoundland's pride and joy - "Screech". Here's a concoction that will make your hair stand on end from pure flavor!
(prep time = 1+ hr.Baking time = 10 mins) Crust: 1 cup ginger snaps, crushed 1/4 cup butter/marg, melted Filling: 1 tin (14oz) evaporated milk, chilled 2 tbsp. gelatin 3/4 cup milk 3/4 cup sugar 2 egg yolks 3x1oz squares semi-sweet chocolate 1/4 cup Screech Rum 1 tsp vanilla 1 cup whipping cream 1/4 cup sugar 2 egg whites
Preheat oven to 350F. In microwave, melt butter...add gingersnap crumbs and mix well. Press into bottom of 9x13" dish....bake for 10 mins.
Pour evaporated milk into a shallow dish, place in freezer and chill until mushy around edges. Soften gelatin in 1/4 cup milk.
Combine 3/4 cup sugar, 1/2 cup milk, egg yolks and softened gelatin in top of double boiler....mix well. Cook over boiling water till gelatin dissolves and mixture thickens slightly. Remove from heat. Melt 2 squares chocolate and add to egg/gelatin mixture....beat till smooth. Allow mixture to chill till slightly thickened and syrupy (20 mins in my freezer).
Whip the chilled evap. milk till thick. Fold whipped milk, rum, and vanilla into choc. mixture....pour into prepared dish and chill thoroughly (approx. 30 mins)
Whip cream until stiff peaks form. Beat egg whites till frothy, add 1/4 cup sugar gradually, and continue beating till soft peaks form. Fold egg whites into whipped cream and spread over chocolate mixture. Shave remaining chocolate into curls and sprinkle over whipped cream. Enjoy responsibly!
When we first tried this next one, we were told it tasted like "A Peanut Butter and Jam sandwich on a cookie". Right, pull the other one... As it turns out, it's actually more like "The best Peanut Butter and Jam sandwich you've ever tasted (on a cookie)"!
Peanut Butter Shortbread Bars
Shortbread: 1 cup butter/marg 3/4 cup sugar 1 egg yolk 1/2 tsp vanilla 2 cups flour 1 tsp baking powder 1/4 tsp salt Filling: 1/2 - 1 cup peanut butter 1/2 cup icing sugar 2 tbsp butter, softened 3/4 - 1 cup jam (blueberry, strawberry, grape)
In a large bowl, beat butter with sugar and egg yolk for 2 minutes till light and fluffy. In a separate bowl, mix flour, baking powder and salt. Add to the butter mixture and mix well....use hands if necessary. Divide dough into 2 equal portions and wrap each portion tightly in plastic wrap. Freeze dough for 1-4 hours.
Preheat oven to 350F. Remove dough from freezer and shred using a coarse grater; return one portion of shredded dough to freezer. Arrange remaining dough in an even layer in 9x13" dish...lightly pat down. Bake 20 mins till lightly golden around edges. Let cool for 20 mins. Meanwhile, blend peanut butter with icing sugar and butter until well combined. Spread that mixture over shortbread base in an even layer. Drop spoonfuls of jam over peanut butter and gently spread in an even layer. Remove remaining dough from freezer and scatter over jam layer. Bake for 20 -25 mins or until top is set and lightly golden brown. Cool completely. Can be frozen, but I bet they'll never make it to the freezer.
This one will drive you crackers! A super snack cake in record time. Mix it right in the baking pan if you like... and no-one will believe what the main ingredient is!
Chocolate Snacking Cake
250 mL finely-rolled Ritz cracker crumbs (about 28 crackers) 250 mL all-purpose flour 250 mL sugar 50 mL cocoa 5 mL baking soda 250 mL cold water 125 mL vegetable oil 15 mL vinegar 5 mL vanilla 125 mL chopped nuts (optional)
Mix dry ingredients together thoroughly. Add liquids and stir just until well blended. Stir in nuts if desired. Pour into greased 2 L square cake pan. Bake at 180 degC (350 degF) 25 to 30 minutes. Makes 16 servings.
Instant Frosting: This cake is so moist and dark it really needs no frosting, but for a fast one, sprinkle cake while still hot with a 170g package of chocolate chips; let stand until softened, then spread with a knife. This is quite gooey until it hardens, so this may or may not delay your enjoyment...
A traditional-style square that just goes good with a cuppa;
1/4 cup butter 1 cup Graham Wafer crumbs 1 cup raisins (or coconut) 1 cup chocolate chips 1 cup chopped nuts 1 can sweetened condensed milk
Melt butter in a saucapan and add the Graham Wafer crumbs. Mix together well and use it to line a 9" x 9" greased pan. Sprinkle over the top the remaining ingredients.
Bake in oven at 350F for 30 minutes. Can be frozen.