Mom's Christmas Cake

(Lily Locke) Submitted by Sharon Clark

Yields Three graduated spring form pans or 4 (eight to nine inch) spring form pans

Bake at 250 – 275 degrees Fahrenheit (not Celsius!!) for approximately 6 hours 

One quarter to one half cup brandy (OK - I have your attention now!)

Three pounds seedless raisins

One pound currants

Two pounds dates (chopped)

One pound glacé cherries - halved

One pound mixed fruit/peel

Three and one half cups flour

Two teaspoons baking soda

Two teaspoons cinnamon

One teaspoon cloves

One pound butter

Two cups dark brown sugar

10 eggs

Two tablespoons heavy/rich/whipping cream

One cup molasses

One teaspoon vanilla

2 small apples – peeled and grated

One half pound sliced almonds

One half pound walnuts

Method

Approximately twenty four hours or more prior to baking – place all dried fruit in large bowl, add brandy, mix thoroughly, cover with plastic wrap and allow to sit.  Stir as desired.

Prepare pans – line each pan with two layers of heavy brown paper (craft paper or paper bags) cut to size.  Butter innermost layer of paper with additional butter not designated for cake batter.

Sift dry ingredients.

Using a portion (or all if necessary) of the flour allotted to the cake, flour the brandied fruit, sifting off excess flour.

Cream butter, add sugar gradually, beating between additions.

Add eggs, one at a time -  if mixture begins to curdle, add a little of the flour mixture.

Add apples, wet ingredients and dry ingredients.

Fold in floured fruit, nuts.

Fill prepared pans two thirds full, with dip in middle to allow for rising.

After baking, allow to cool completely, remove from pan.

Soak cheese cloth in one eighth cup or so of brandy and wrap around cake.  Wrap in plastic wrap and in foil.   Allow to sit for ~ month, then re-soak cheese cloth in brandy and re-wrap cake. 

Keeps a long, long time in the cupboard (years with repeated soaking of cheese cloth), can be frozen.

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Curried Mango Pineapple Coleslaw

Serves 12

2 cups (500 ml) plain higher fat yogurt

(avoid non-fat or 1%)

2 tbsp (25 ml) vegetable oil

1 tbsp (15 ml) mild Indian yellow curry paste or powder

1/2 cup (125 ml) mango chutney

3/4 tsp (4 mL) salt

1 small head Savoy cabbage or green cabbage

1 small pineapple

1 large ripe mango (or 2 green for more tang)

Chopped roasted cashews or peanuts

Chopped fresh cilantro and/or mint

1, Drain yogurt in a cheesecloth-lined strainer set over a bowl for about 8 hours or overnight until reduced by about half. Measure yogurt, adding some of the strained liquid back, if necessary to make 1 cup (250 ml).

2.To make the dressing: Cook oil and curry paste (or powder) in a small saucepan over low heat, stirring for about 2 minutes or until curry paste or powder starts to brown and has a toasted aroma. Transfer to a bowl and let cool slightly. Stir in drained yogurt, chutney and salt. Set aside.

3. Remove outer leaves from cabbage. Cut into quarters and remove core. Thinly slice cabbage quarters crosswise. You should have about 12 cups (3 L). Place in a large bowl. Peel pineapple and cut out brown eyes. Cut lengthwise into 8 spears and trim off core. Cut spears crosswise into thin slices and add to bowl. Peel mango and remove flesh from pit. Cut flesh into julienne strips and add to bowl. Pour dressing into bowl and toss to coat. Cover and refrigerate for at least 8 hours or for up to 2 days.

4. To serve, toss to combine and check seasoning. Garnish with nuts and cilantro and/or mint.

Danish Almond Cookies

Recipe from The Good Housekeeping Illustrated Cook Book c. 1980, adapted for more almond flavor by Denise Morisette

Delicious and easy to make onion soup

by Denise Vandenbemden

2 pounds onions

6 cups beef broth

3 Tbsp  butter

Peel the onions and cut into chunks. Melt butter, add onions and fry on high heat until  golden-brown.  Stir regularly otherwise the onions will burn.  The taste of the soup  depends  entirely on this procedure.  The onions have to be deep golden brown and be reduced by half.  Takes about 15 minutes.

Add broth and let simmer for 30 minutes.  Puree the soup with a hand mixer or  blender and serve  with croutons and grated cheese.