Category Archives: “Sweets”/Cakes/Etc

Butterscotch Sauce from Joy of Cooking

This is my never-fail sauce, that I always go back to; it’s from my 1979 copy of the Joy of Cooking, which is literally falling apart, but so wonderful that I can’t let it go!  

The use of corn syrup in this recipe prevents the sugar from crystalizing.

Boil to the consistency of heavy syrup:

  • 1/3 cup corn syrup
  • 1/2 cup PLUS 2 T brown sugar
  • 2 T butter
  • 1/8 tsp salt

Cool the ingredients and add:

  • 1/3 cup heavy cream

Serve the sauce hot or cold.

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Filed under "Sweets"/Cakes/Etc, comfort food, Sauce

Chocolate Banana Zucchini Muffins

Muffins

Chocolate, banana, and zucchini muffins.

  • 1/2 cup dark chocolate cocoa
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup vegetable oil
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp real vanilla extract
  • 2 cups zucchini, shredded and patted dry
  • 2 medium very ripe bananas, mashed (about 1 cup)
  • 1 cup chocolate chips, preferably mini dark chocolate
  1. Preheat oven to 350F. Grease muffin tin with butter or spray; set aside.
  2. In a medium mixing bowl, whisk together cocoa, flour, baking soda, baking powder, salt and cinnamon.
  3. In a large mixing bowl, combine oil, vanilla, and both sugars.  Stir in eggs, bananas, and shredded zucchini.
  4. Fold dry ingredient mixture into wet ingredient mixture, just until combined.  Gently fold in the chocolate chips.
  5. Scoop batter into prepared muffin tin and bake in the preheated oven for about 45 – 60 minutes, until a toothpick comes out clean with a few moist crumbs sticking to the toothpick.  Cool completely before storing.

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Grandma Marg Robertson’s Shortbread

As written:

      • 1 lb butter
      • 5 cups flour
      • 1 cup brown sugar
      • pinch of salt

Method:

    • cream butter and sugar and salt
    • add flour 1 cup at a time using 4 cups
    • use last cup for roll out
    • dough should not be TOO stiff, but stiff enough to roll out
    • bake in 350F oven until slightly browned

My addition:  Roll out to a thickness of approximately 1/4″.  Cut out into shapes using cookie cutter.  Transfer onto a parchment-lined baking sheet.  Bake for approximately 10 to 15 minutes.

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Grandma Marg Robertson’s Melting Moments

I don’t like these, but others in the family do!  This is Grandma’s recipe, as it is written:

      • 1 cup butter (soft)
      • 2 cups flour
      • 3 Tbsp icing sugar 

 Mix like shortbread.  Roll and cut, top with coloured decorations and cook in oven.  When cool put together with butter icing (pink).

I beat together the butter and icing sugar (confectioner’s sugar), then gently mix in the flour until incorporated.  Gather up in a ball and roll out to about 1/4″ to 1/2″ thick. Cut out small shapes with cookie cutter; Grandma used a very small, fluted circle, about one inch in diameter.  Place on a parchment-lined baking sheet, and onto each cookie sprinkle on a few of those tiny little coloured balls used for cake decorating.  I bake in a 350F oven, for around 8 to 10 minutes; these should not brown, but do need to be baked through.

Cool completely.  Make little sandwiches by spreading one cookie with buttercream icing (pink, or not!), then sticking another one to it.

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Shirlee’s Buttercream (for Grandma Robertson’s Melting Moments)

  • 4 Tbsp (1/4 cup) softened butter
  • 2 cups icing sugar (confectioner’s sugar)
  • 1/2 tsp vanilla
  • 3 Tbsp milk or cream

Beat together until fluffy.

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Filed under "Sweets"/Cakes/Etc, food

Anne S’s Cranban Cake

Another lower-sugar recipe from my friend Anne S.

  • 1 mashed banana
  • ½ cup white sugar
  • 1 tbsp. molasses
  • ¼ cup oil
  • 1 beaten egg
  • ½ cup yogurt
  • 1 ¾ cup flour
  • 2 tsp. baking powder
  • 1 cup halved cranberries
  • ¼ cup chopped nuts (optional)
  1. Beat together egg, banana, molasses, oil, sugar, and yogurt.
  2. Sift in flour & baking powder
  3. Stir in cranberries & nuts
  4. Spoon into greased 8×8 pan or ring mold
  5. Bake at 375′ for 35-45 mins, depending on pan
  6. Cool on rack before removing.

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Freda’s Soft Ginger Cookies

Freda brought these in to the Food Bank for our coffee break, and they are soft and delicious!

    • 1 cup brown sugar
    • ¾ cup butter
    • ¼ cup molasses (blackstrap preferred)
    • 1 egg
    • 2¼ cup flour
    • 2 tsp baking soda
    • 1 tsp cinnamon
    • 1 tsp ginger
    • ½ tsp cloves
    • ¼ tsp salt
  1. Mix ingredients (my note:  just follow a basic cookie mixing method, ie, cream butter and sugar, mix in wet ingredients, then add the dry ingredients which have been sifted together)
  2. Roll into 1” balls
  3. Roll balls in granulated sugar
  4. Bake at 350° F on greased cookie sheet
  5. Bake for 6 to 8 minutes – watch carefully, they are easily over-baked

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