Category: Pies and Cakes

Carrot Cake

Serves: 16 Servings

Source: Bonnie Stern

Serves: 16 Servings
Source: Bonnie Stern

Ingredients:

  • 4 eggs
  • 1 1/2 cups brown sugar
  • 2/3 cup canola oil
  • 1 cup of all purpose flour
  • 1 cup of whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp Salt
  • 2 cups finely grated carrots (packed into measuring cup)
  • 3/4 cup of drained crushed pineapple
  • 3/4 cup raisins or chopped nuts (optional)

Instructions:

  1. Beat eggs with sugar until light. Beat in oil.
  2. In another large bowl, combine flour, baking powder, baking soda, cinnamon and nutmeg and salt. Stir flour mixture into egg mixture just until combined. Add carrots, pineapple, walnuts and raisins. Spoon into an oiled 10″/26 cm tube or angel food cake pan.
  3. Bake in a preheated 350F/180C oven 45-50 minutes or until cake tester comes out clean. Cool.
  4. Ice with cream cheese frosting.

Impossible Maple Pecan Pie

Serves: 6 slices

Source: Anne Marie

Serves: 6 slices
Source: Anne Marie

Ingredients:

  • 1 1/2 cups chopped pecans
  • 3/4 cup brown sugar
  • 1/2 cup milk
  • 1 cup maple syrup
  • 1/2 biscuit mix
  • 1/4 cup canola margarine
  • 4 eggs
  • 1 1/2 teaspoon vanilla

Instructions:

  1. Preheat oven to 350 degrees. Grease a 10 inch pie plate.
  2. Sprinkle pecans in pie plate. Beat remaining ingredients until smooth (one minutes by hand), and pour into pie plate.
  3. Bake 50 to 55 minutes. Cool five minutes. Serve warm or cold.

Pumpkin Pie

Serves: 8

Source: Canadian Living

Serves: 8
Source: Canadian Living

Ingredients:

  • 1 Pastry for 1 9” pie
  • 2 eggs
  • 2 cups pumpkin puree
  • 3/4 cup brown sugar
  • 1 tsp. cinnamom
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/2 tsp. allspice
  • 1/2 tsp. salt
  • 1 1/3 cups 1% carnation milk

Instructions:

  1. Preheat oven to 425. Line pie plate with pastry.
  2. Beat eggs lightly; beat in pumpkin puree, sugar, cinnamon, nutmeg, ginger, allspice, salt, and carnation milk. Pour into prepared pie shell.
  3. Bake pie at 425 degrees for 15 minutes, then reduce oven to 350 degrees and bake pie for about 45 minutes longer or until tester inserted into the centre comes out clean.
  4. Let cool and garnish with whipped cream if desired.

December Fruit Cake

Serves: 2 small loaves

Source: Corrie Dalton

Serves: 2 small loaves
Source: Corrie Dalton

Ingredients:

  • 1/2 6 ounce (1/4 cup plus 1 tablespoon) can of orange juice concentrate, not diluted
  • 1/2 cup molasses
  • 1 1/2 cup of raisins and 450 grams of mixed candied peel or fruit
  • 2/3 cup of white sugar
  • 1/2 cup softened butter
  • 4 eggs
  • 1 1/4 cup all purpose flour
  • 1/8 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/4 teaspoon each of allspice and ground cloves
  • 1/4 cup to 1/2 cup of nuts

Instructions:

  1. Preheat oven to 275 degrees. Line two greased loaf tins with foil or parchment paper.
  2. Combine orange juice, molasses, and raisins in saucepan. Cook over medium heat until mixture boils. Simmer 5 minutes and set aside to cool.
  3. In a mixing bowl cream margarine and sugar. Add beaten eggs. Thoroughly sift flour, baking soda, and spices. Gradually add to creamed mixture.
  4. Stir in fruit and nuts. Mix until fruit is well coated in batter. Fill loaf tins 3/4 full. Place a pan of water under baking tins while cooking.
  5. Bake at 275 degrees for 1 1/2 to 2 hours. Cool. Place in fridge wrapped in an airtight container.

Gumdrop Cake

Serves: 2 loaves

Source: Anne Marie

Serves: 2 loaves
Source: Anne Marie

Ingredients:

  • 1 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons hot water
  • 3 cups all purpose flour
  • 1 teaspoon cinnamon
  • 3 cups white raisins
  • 3 cups baking gumdrops
  • 1 cup drained maraschino cherries
  • 1 cup applesauce
  • 1 cup crushed pineapple, drained

Instructions:

  1. Preheat oven to 275 degrees. Cream butter and sugar. Add eggs and vanilla. Mix 1 teaspoon of baking soda with 2 tablespoons of hots water. Add to the sugar mixture. Combine flour, salt and cinnamon and add to butter mixture alternating crushed pineapple and applesauce.
  2. Mix in raisins, gumdrops, and maraschino cherries.
  3. Spoon into a greased loaf tin lined with parchment paper or wax paper. Place in the oven with a pan of water while baking. Bake for 2 to 2 1/2 hours at 275 degrees.
  4. Cool on rack and wrap in foil. Refrigerate for 10 days before slicing.

Rhubarb Cake

Serves: 9 by 13 pan

Source: Anne Marie

Serves: 9 by 13 pan
Source: Anne Marie

Ingredients:

  • 1/2 cup canola margarine or softened butter
  • 1 1/2 cups brown sugar
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 cups all purpose flour
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2 cups diced chopped rhubarb
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon

Instructions:

  1. Preheat oven to 350 degrees. Grease a 9 by 13 baking pan.
  2. Cream canola margarine and sugar. Add egg. Dissolve baking soda in buttermilk and add to sugar mixture. Combine flour, salt, and 1/4 teaspoon of cinnamon. Add to sugar and buttermilk mixture. Fold in chopped rhubarb and vanilla.
  3. Spread batter into prepared pan. Combine brown sugar and 1 teaspoon of cinnamon and spread evenly over cake batter. Bake at 350 degrees for 50 minutes.

Apple Cranberry Cake

Serves: 8 inch cake

Source: Robinhood Flour

Serves: 8 inch cake
Source: Robinhood Flour

Ingredients:

  • 2 cups apples
  • 1/4 cup brown sugar
  • 1 tablespoon lemon juice
  • 3/4 teaspoon cinnamon
  • 1/3 cup dried cranberries
  • 1cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1/3 cup white sugar
  • l large egg
  • 1 teaspoon vanilla
  • 1/2 cup plain yogurt
  • 2 tablespoons slivered almonds, optional

Instructions:

  1. Preheat oven to 350. Spray an 8 inch round pan with cooking spray.
  2. Topping – Combine all ingredients for the topping in a small saucepan. Cook over medium heat, stirring often for about 5 minutes, or until apples are tender crisp. Drain.
  3. Combine flour, baking soda, and salt.
  4. Cream margarine and sugar in a small mixer bowl until blended. Add egg and vanilla, beating until smooth.
  5. Add flour mixture and yogurt alternately, mixing lightly after each addition.Spread batter evenly over greased pan.
  6. Arrange apple mixture on top. Sprinkle with almonds.
  7. Bake at 350 for 23 to 28 minutes, or until cake starts to pull away from the sides of pan. Cool for 10 minutes, then remove to a serving plate.

12 Minute Sponge Roll

Serves: 8 slices

Source: Anne Marie Parks

Serves: 8 slices
Source: Anne Marie Parks

Ingredients:

  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 4 egg yolks
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 4 egg whites
  • 1/2 cup sugar
  • 2 tablespoons warm water
  • 1 tablespoon icing sugar
  • 2 squares unsweetened chocolate
  • 2 tabespoons butter
  • 2 cups sifted icing sugar
  • 4 tablespoons milk
  • 1 teaspoon vanilla

Instructions:

  1. Grease a 10 x 15 cookies sheet, line the sheet with parchment paper, and lightly grease the parchment paper. Preheat oven to 375 degrees.
  2. Sift flour with baking powder and set aside. Combine egg yolks, 1/4 sugar, and vanilla in a deep bowl and beat at high speed with an electric mixer until pale, thick, and fluffy.
  3. Wash beaters, then beat egg whites until thick. Continue beating and add 1/2 cup of sugar until egg white mixture is stiff.
  4. Fold in 1/3 of egg white mixture into yolk mixture and then fold in the remainder. Add sifted flour, half at a time to the egg mixture, and fold in thoroughly. When flour is incorporated, fold in warm water. Gently pour batter onto the greased parchment and spread to the corners. Tap the cookie sheet on the counter a few times to level the mixture and bake at 375 degrees for about 12 minutes. While sponge is baking, dust a clean dish towel with icing sugar. Invert the baked sponge immediately onto the dish towel, peel off the parchment paper and trim off and crusty edges. Then gently roll up the sponge cake, rolling in the towel as you go. Transfer to a wire rack to cool.
  5. Melt chocolate and butter over warm water to combine. Mix icing sugar, milk, and vanilla in and large bowl and beat in melted chocolate mixture. Set aside to cool. Spread over cooled sponge cake.