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.
Hoe Cakes
The Algonquians call these Nokake. The dough was spread on a board and set beside the fire to bake. When it was cooked on one side, it was turned over and baked on the other side. The blade of a hoe was often used to prop up the board beside the fire for baking and to lean baked loaves against a cooling rack.
2 cups water
2 cups cornmeal
2 teaspoons salt
2 tablespoons butter
1 tablespoon chopped fresh dill (optional)
Preheat oven to 375 degrees F.
Bring water to boil in a saucepan. Stir in cornmeal, salt, butter and dill, if desired. Place in a buttered 8-inch square pan and bake for 25 minutes.
Cut into squares and serve.
Serves 6 to 8.
Buckskin Bread
The name comes from the color of the baked loaf. This bread has a fine-crumbed texture and a silky, light tan crust. It is popular with many Northwest Coast tribes.
2 cups unbleached flour
1 teaspoon baking powder
1 teaspoon salt
1 cup water
Preheat oven to 400 degrees F.
Sift dry ingredients into a mixing bowl. quickly mix in the water. Press dough into a greased 9-inch pie plate. Bake bread for about 30 minutes, until very lightly browned on top. Turn bread out and let cool on a rack.
Makes 1 loaf.
Black or White Bean Cakes
1 1/4 cups dried pea beans or black beans
1 1/2 cups cornmeal
3/4 cup milk or water
2 eggs, beaten
2 teaspoons salt
1/4 cup thinly sliced scallions
2 to 3 tablespoons bacon drippings or vegetable oil
Soak beans overnight in cold water.
Drain and rinse beans, then place in a large saucepan with fresh water to cover. Cook over medium heat for about 1 1/2 hours or until tender. Drain and reserve.
In a bowl, combine cornmeal with milk, eggs and salt. Fold in beans and scallions. Form mixture into 2- to 3-inch patties. Heat drippings on a griddle or in a large skillet. Fry cakes for 1 to 2 minutes per side over medium heat, until golden brown. Serve hot or at room temperature.
Makes 10 to 12 cakes.
Carne Adobado (Spiced Pork)
This is great as a filling for Indian Fry Bread.
2 cups red chile puree or
12 tablespoons chile powder
3 pounds fresh, lean pork
2 teaspoons salt
1 tablespoon oregano
2 cloves garlic, mashed
Cut pork into strips. Mix other ingredients, add to pork strips, and let stand in refrigerator for 24 hours.
Cut meat into cubes and brown in small amounts of oil. Add chile sauce and simmer one hour or more.
To serve, add more fresh chile sauce and cook until tender.