Sticky Toffee Pudding Cake
1 3/4 cups finely chopped dates
1 teaspoon baking soda
1/4 cup plus 1 tablespoon butter
3/4 cup granulated sugar
2 eggs
1 1/8 cups self-rising flour
3/4 cup brown sugar
1/4 cup plus 1 tablespoon butter
2/3 cup evaporated milk
1 teaspoon vanilla extract
Boiling water
Preheat oven to 350 degrees F.
In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
Cream the 1/4 cup plus 1 tablespoon of the butter with the granulated sugar until light. Beat in the eggs and mix well to combine.
Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into one 8-inch round baking pan.
Bake at 350 degrees F for 30 to 40 minutes. Let cool, slice and serve with warm Caramel Sauce.
Caramel Sauce: In a small saucepan combine the brown sugar, evaporated milk, vanilla and the last 1/4 cup plus 1 tablespoon butter. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Use immediately.
Caramel Bananas with Rum
2/3 cup packed brown sugar
2 tablespoons whipping cream
1 tablespoon butter or margarine
3 tablespoons rum
4 medium bananas
1/2 cup chilled whipping cream
1 tablespoon packed brown sugar
1/4 cup sliced almonds
Cook and stir 2/3 cup brown sugar, 2 tablespoons whipping cream and the butter over low heat until sugar is dissolved and mixture is smooth. Remove from heat; stir in rum. Cover and refrigerate at least 1 hour.
Cut bananas crosswise into halves; cut each half lengthwise into halves. Arrange in serving dishes; top with refrigerated caramel sauce.
Beat 1/2 cup whipping cream and 1 tablespoon brown sugar in chilled bowl until stiff. Spoon over bananas and sauce; garnish with almonds.
Yields 4 to 6 servings.
Aussie Sausage Rolls
Filling
2 pounds ground lamb
2 eggs
6 slices crustless white bread
1/3 cup Worcestershire sauce
1/3 cup tomato paste
Salt and pepper
Pastry
3 sheets puff pastry (11/2 packs Pepperidge Farms frozen sheets)
2 egg yolks
Sesame seeds, untoasted
Thaw puff pastry sheets to room temperature and preheat oven to 400 degrees F.
Make fresh bread crumbs by putting slices of bread through a blender or food processor. Combine lamb, eggs, bread crumbs, Worcestershire sauce, tomato paste, salt and pepper in a bowl and mix well.
Roll pastry into flat sheets and cut into long, wide strips. (If using Pepperidge Farms sheets, cut in half.)
Place filling into sausage-shaped lines down the center of the pastry strips. Roll pastry over the top to enclose and then turn upside down so the seam is underneath. Cut meat-filled tubes into 6 portions and place on a nonstick baking tray. Brush with egg yolk and sprinkle with sesame seeds.
Bake for 15 to 25 minutes or until golden and cooked through.
Serve with ketchup.
Corn Griddle Cakes
2 cups cornmeal
1/4 cup unbleached flour
1 package active dry yeast
2 teaspoons granulated sugar (optional)
1/2 to 1 teaspoon salt
1 pint milk
Maple syrup (optional)
In a mixing bowl, combine cornmeal, flour, yeast, sugar and salt. Stir in milk until mixture is smooth. Let sit for 15 minutes.
Drop mixture by large spoonsful onto a hot, greased griddle. When bubbles form on the top, turn cakes and cook until golden brown on the other side.
Serve with maple syrup, if desired.
Makes 10 to 12 cakes.
Corn Cob Jelly
This is a Cherokee recipe which is light in texture and has a flavor similar to apple jelly.
12 ears fresh corn
4 cups water
4 cups granulated sugar
1 (3 fl. ounce) package liquid fruit pectin
Cut corn from the cobs and reserve for another use. Place cobs in water and bring to a boil. Cover and cook for 12 to 15 minutes. Remove cobs and strain liquid through cheesecloth or another filter. If necessary, add enough water to make 3 cups. Place liquid in a saucepan and stir in sugar. Bring to a boil and cook until sugar is dissolved. Stir in pectin and cook 1 minutes longer. Remove from heat, skim, and spoon into sterilized jars. Seal and store.
Makes 3 cups.
Strawberries in Honey Syrup
1/3 cup honey
2/3 cup water
1 quart fresh strawberries, washed and hulled
Place honey and water in a saucepan and boil rapidly for 5 minutes over medium-high heat. Reduce heat. Drop in the whole berries and simmer for 5 minutes.
Remove saucepan from heat and allow berries to cool in the syrup. Serve warm or cold, ladling syrup over each portion.
Serves 4 to 6.
Shuck Bread
This is traditional cornbread. The Choctaws call it Bu-Na-Ha.
8 dried or fresh corn shucks
2 cups white cornmeal
1 teaspoon baking soda
1 1/2 cups boiling water
1 cup partially cooked black-eyed peas
or frozen black-eyed peas
Butter (for serving)
Salt (for serving)
Boil shucks in water for about 10 minutes; drain, and reserve.
In a mixing bowl, combine cornmeal, baking soda and water. Stir in black-eyed peas. Form about 4 tablespoons of the mixture into a ball and place on a corn shuck. Fold end of shuck over filling. Fold in sides and then other end to make a squared package. Tie securely with a strip of shuck. Continue in this manner until all filling is used. Cook in boiling water for 45 to 50 minutes.
Remove shucks and serve with butter and salt, if desired. If not serving immediately, refrigerate bread without removing shucks. Reheat for about 10 minutes in boiling water or in a steamer before serving.
Makes 8 Shuck Breads.
Sacaton Relish
Sacaton is a village on the Gila River Reservation near Sacaton, Arizona (Pima Indians). This is usually served as an accompaniment to eggs or grilled meat.
2 tablespoons bacon drippings or vegetable oil
1 cup chopped fresh, mild, green
chiles, peeled and seeded
1 chopped fresh or canned jalapeno
1/2 cup chopped onion
3 medium tomatoes, seeded and diced
Salt (optional)
Heat drippings in a skillet. Add chiles and jalapeno and saute until translucent. Ad tomatoes and saute 5 minutes more. Season with salt, if desired. Remove relish with a slotted spoon and serve with eggs or meat.
Makes about 1 1/2 cups.