Recipe Box

Welcome to the Recipe Box! As we countdown to Quilt Canada 2012, let us give you an early welcome with our down home “secret” recipes.

Recipe # 1 – Chocolate Cream Squares – courtesy of Karen Henry, Chair – Quilt Canada 2012 Local Organizing Committee

Ingredients

• ½ cup butter
• 2 Tbsp icing sugar
• 1 cup flour
• 2 squares semi-sweet chocolate, melted
• 3/4 cups white sugar
•  2 eggs
  
• 1/2 cup soft margarine
• 1 tsp vanilla
• 1 pkg. Dream Whip

Directions

These squares have 3 layers. For the bottom layer, mix the butter, icing sugar and flour well; press in square pan and bake at 350′ for 15 minutes. Cool. For the middle layer, cream the melted chocolate, white sugar, eggs, soft margarine and vanilla and spread over the bottom layer. Prepare the Dream Whip according to package instructions and spread on top. Refrigerate until serving.

Enjoy!

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Recipe # 2 – Gordie’s Seafood Chowder – from Colleen Paton, Marketing Co-Chair – Quilt Canada 2012 Local Organizing Committee

Ingredients

• 1 lb. Haddock – cut into 1” pieces
• 1 lb. Lobster meat, or 1 15 oz. tin lobster meat (we use the frozen tinned lobster – it’s great!)
• 2 cans baby clams
• ½ to ¾ lb. Scallops
• ½ to ¾ lb. Shrimp
• 1 large celery stalk, chopped
• 1 large onion, chopped
• 1 large carrot, diced
• 4 to 5 medium potatoes cut into 1/2” cubes
• 1 qt. Whole milk, or Blend
• Salt and pepper, butter, to taste

Directions

1. Drain lobster and clam juices into saucepan; add onion, carrots and celery and over medium heat, bring to a boil.
2. When vegetables are partially cooked, add potatoes. Add water to cover potatoes, as required.
3. When potatoes have softened, add haddock. When haddock is almost cooked, add remaining seafood.
4. Add blend, or milk. Simmer only, at this point – DO NOT BOIL!
5. Stir to ensure all ingredients are cooked, and milk, or blend, is thoroughly heated.
6. Add salt and pepper to taste.
7. Add butter – my Dad adds about 1/8 lb. of butter to the saucepan, before serving.

Delicious!

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Recipe # 3 – Hodge Podge – from Deanne Hemphill, Workshop Co-Chair – Quilt Canada 2012 Local Organizing Committee

Ingredients

• 4 – 6 small new onions, quartered
• 1 small new turnip, ½ inch slices and quartered
• 4 – 6 new carrots, 2 -3 inch lengths (cut the thicker ones in half lengthwise so they’ll cook quicker
• 4 stalks celery, 2 -3 inch lengths
• 1 small cabbage, cut in chunks
• 2 lbs. (or more) new potatoes, cut in 2 inch chunks
• 1 lb. yellow beans, cut in 2 inch lengths
• 1 lb. green beans, cut in 2inch lengths
• 1 small cauliflower, cut in bite sized chunks
• 1 lb. fresh shelled peas (or frozen if you can’t get fresh ones)

Directions

1. Cook vegetables in salted water in large pot in order given, allowing a few minutes for each to cook before adding the next one. DO NOT OVERCOOK! (vegetables will get softer each time you reheat)
2. When vegetables are fork tender, drain water. Add a large chunk of butter, 1 quart of Blend or coffee cream, and milk to cover. Add salt and pepper to taste. Heat slowly; DO NOT BOIL.
3. Serve with home made tea biscuits …. (and watermelon for dessert)

Yumm!!!

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Recipe # 4 – Wild Blueberry Grunt – recipe courtesy of the Wild Blueberry Producers Association of Nova Scotia

Ingredients

For Sauce:

• 4 c. wild blueberries
• ½ tsp. nutmeg
• ½ tsp. cinnamon
• ¾ c. sugar
• 1 Tbsp. lemon juice
• ½ c water

For Dumplings:

• 2 c. flour
• 4 tsp. baking powder
• ½ tsp. salt
• 1 Tbsp. sugar
• 2 Tbsp. butter or shortening
• Milk

Directions

1. Heat berries, spices, sugar, lemon juice & water in a skillet; boil gently until well blended & slightly cooked down.
2. Sift flour, baking powder, salt & sugar into a bowl.
3. Cut in butter and add enough milk to make a soft biscuit dough.
4. Drop by spoonfuls into hot berry sauce.
5. Cover tightly with a lid and simmer for 15 minutes (no peeking!). The dumplings should be puffed and well cooked through.
6. Transfer cooked dumplings to serving dishes. Ladle sauce over top; serve with whipped cream or ice cream. Yield: 6-8 servings.

Why is it called blueberry “grunt”? Well, if you listen closely, you will hear the blueberries grunt as they cook under the dumplings.   Enjoy!

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Recipe # 5 – Cape Breton Oatcakes, from Dorinda McCully, N.S. representativce – CQA/ACC

Ingredients

• 1 c. lard
  
• 1/2 tsp. salt
• 1/2 c. white sugar
• 1/2 tsp. baking soda
• 2 c. flour
  
• 3 tbsp. cold water
• 1 1/2 c. 1 min. rolled oats

Directions

1. Cream lard; add sugar slowly.
   
2. Add dry ingredients alternately with water, mixing well after each addition.
   
3. Roll out very thinly on floured board to which additional rolled oats are sprinkled.
   
4. Cut into squares and bake on ungreased baking sheet at 400 deg until light brown around edges (about 10-12 min)

Delicious! And don’t forget Dorinda’s advice to eat with cheddar cheese and hot tea for a special treat.

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Recipe # 6 – Pumpkin Cheesecake, from Lorna D’Orsay, Co-chair National Juried Show, Quilt Canada 2012 Local Organizing Committee

Prep Time 20 Minutes; Total Time 8:45 - Makes 16 servings

Ingredients

For Crust:

• 1 3/4 cups graham cracker crumbs (about 24 squares)
• 2 tablespoons granulated sugar *
• 1/2 cup butter or margarine, melted

For Filling:

• 1/4 cup all-purpose flour
• 2 teaspoons pumpkin pie spice (or combine 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp cloves & ¼ tsp nutmeg)
• 2 tablespoons brandy, if desired
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 4 packages (8 oz each) cream cheese, softened
• 1 cup packed brown sugar *
• 2/3 cup granulated sugar *
• 5 eggs

 Directions

1. Heat oven to 325 degrees F.
2. Grease 9-inch springform pan with shortening.
3. In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter. Press crumb mixture in bottom of pan.
4. Wrap foil around outside of pan to prevent drips. Bake crust 8 to 10 minutes or until set.
5. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.
6. Meanwhile, in another bowl, mix flour, pumpkin pie spice, brandy and pumpkin; set aside.
7. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy.
8. Gradually beat in brown sugar and 2/3 cup granulated sugar until smooth.
9. On low speed, beat in 1 egg at a time, just until blended.
10. Gradually beat in pumpkin mixture until smooth. Pour filling over crust.
11. Bake at 325 degrees F for 1 hour 15 minutes to 1 hour 25 minutes or until set – but centre of cheesecake still jiggles slightly when moved.
12. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on wire rack 30 minutes.
13. Refrigerate at least 6 hours or overnight before serving.
14. To serve, run knife around edge of pan to loosen cheesecake; slice and top with whipped cream. Store covered in refrigerator.

 *Splenda Granulated and Splenda Brown Sugar Blend can be substituted without any difference in taste or quality.

So there you have it – your Hallowe’en treat.  Enjoy!

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Recipe # 7 – How to Cook A Lobster  – courtesy of Terry Oxford, provided by Fiona Oxford, Workshop Coordinator, Quilt Canada 2012 Local Organizing Committee

Ingredients

• 20-30 litre pot filled with 5 inches of sea water (If using tap water add 4 tbsp of salt)
• 4 to 5 lobsters

Directions

1. Bring water to a boil.
   
2. Remove rubber bands from lobster claws – very carefully!
3. Place the four to five lobsters in the pot. Leave the lid 1/2 on or off all together (The water will boil out if the lid is on and a mess will ensue.)
4. Boil lobsters until a leg pulls away easily from the body. Check by using long tongs and picking a lobster up by the claw and then tug on a leg with a smaller set of tongs).

Cool, Crack and Enjoy!

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Recipe # 8 – Fast ‘N Fabulous Dark Fruitcake, from Sandra Rhynold, Co-chair Special Events, Quilt Canada 2012 Local Organizing Committee

Ingredients

• 2 1/2 cups flour
• 1 tsp. baking soda
• 2 eggs, slightly beaten
• 3 cups (1 28-oz. jar) mincemeat
• 1 can sweetened condensed milk
• 2 cups mixed candied fruit
• 1 cup walnuts, chopped OR 1 cup red or green glazed cherries
• icing sugar for glazed icing garnish

 Directions

1. Preheat oven to 300 degrees F.
2. Grease a 9-inch tube pan, line with waxed paper and grease again.
3. Sift together flour and baking soda; set aside.
4. In a large bowl, combine eggs, mincemeat, sweetened condensed milk, candied fruit and the nuts/cherries.
5. Add dry ingredients and blend well. Pour into prepared pan.
6. Bake 1 hour and 50 minutes. Test to check the cake is done.
7. Cool 15 minutes. Turn out of pan; remove waxed paper.
8. Garnish with dripped icing and decorate as desired.

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Recipe # 9 – Light Fruit Coconut Cake, from Sandra Rhynold, Co-chair Special Events, Quilt Canada 2012 Local Organizing Committee

Ingredients

• 1 cup coconut
• 1/2 cup glazed fruit
• 1 cup mixed peel
• 1/2 cups almonds (sliced)

• 3 cups flour
• 2 tsp. baking powder
• 2 cups white sugar
• 4 eggs
• 1 cup  butter
• 1 cup milk
• 1 tsp. vanilla
• pinch of salt

 Directions

1. Preheat oven to 325 degrees F.
2. Grease a 9-inch tube pan or round cake pan. Grease and flour the sides of the pan.
3. In a large bowl, place all fruit and coconut. Set aside.
4. In another large bowl, mix butter and sugar. Add eggs one at a time. Add vanilla.
5. Combine flour, baking powder and salt, and add to butter/egg mixture.
6. Add milk and blend well.
7. Add the fruit/coconut mixture to the cake batter. Mix well and pour into cake pan.
8. Bake at 325 degrees for 1 and 1/2 hours. Test the centre of the cake before removing from the oven.  Cool 15 or 20 minutes before removing from the pan.

Enjoy the cake of your choice – or make them both and have a wonderful Christmas feast!

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Recipe # 10 – Spicy Kielbasa Soup, from Karen Henry, Chair, Quilt Canada 2012 Local Organizing Committee

Ingredients

• 1/2 pound reduced-fat smoked turkey kielbasa, sliced
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 celery ribs with leaves, thinly sliced
• 4 garlic cloves, minced
• 2 (14.5 ounce) cans reduced sodium chicken broth
• 1 (14.5 ounce) can stewed tomatoes, cut up
• 1 medium carrot, shredded
• 1 tablespoon dried parsley flakes
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper

 Directions

1. In a nonstick skillet, cook kielbasa over medium heat until lightly browned.
2. Add the onion, green pepper, celery and garlic. Cook and stir for 5 minutes or until vegetables are tender.
   
3. Transfer to a slow cooker. Stir in the remaining ingredients.
4. Cover and cook on low for 8-9 hours.

How easy is that – and it tastes so good!

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Recipe # 11 – Margaret’s Chocolate Chip Cookies, from Margaret Swift, Secretary, Quilt Canada 2012 Local Organizing Committee

Ingredients

• 1/2 cup margarine
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup white flour
• 1 teaspoon baking soda
• 1 cup chocolate chips – be generous!

Directions

1. Mix margarine with white sugar and brown sugar until smooth.
2. Add egg and vanilla, and mix.
3. Gradually add flour and baking soda and combine with previous ingredients.
4. Add a generous cup of chocolate chips.
5. Drop the cookie dough onto a greased cookie sheet. Don’t forget the advice from Margaret’s son – make them LARGE so they’re sure to taste ‘right’!
6. Bake at 350 degrees F for 10 minutes or until slightly brown at the edges.

That’s it – super easy and delicious! We know you’ll enjoy them.

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Recipe # 12 – Kathy’s Blueberry Muffins, from Kathy Ogden, Hospitality Co-Chair, Quilt Canada 2012 Local Organizing Committee

Ingredients

• 2 cups flour
• 1 1/4 cups white sugar
• 1 tsp salt
• 3 tsp baking powder
• 2 eggs
• 1/4 cup veg.oil
• 1 cup milk
• 2 cups blueberries

Directions

1. Sift flour, sugar, salt and baking powder into large mixing bowl.
2. In separate bowl, combine eggs, vegetable oil and milk and beat lightly to combine ingredients.  Add blueberries.
3. Gradually add the wet ingredients to the bowl of sifted dry ingredients and combine.
4. Fill greased muffin tins 3/4 full.
5. Bake at 375 degrees F for 15 minutes or until done.

A great March Break treat – for your children or grandchildren, or maybe just for you!