Hey there, time traveller!
This article was published 3/11/2004 (4498 days ago), so information in it may no longer be current.
Grace Ivey sent in the recipe for lemony buttermilk pound cake in response to a request by Martha MacGill.
Thanks also to Alice Inniss of Selkirk, Carolyn Sharpe, Therese Dumesnil, Edna Mroz of Beausejour and Bonnie Morris.
Also this week, an eggless coffee cake recipe was sent in by Ann T. for Liz Green.
Now on to recent requests:
Shirley Rasmussen of Starbuck is on the hunt for a vegetable casserole that includes among its ingredients celery and a creamy sauce.
Darlene Smith puts out a call for a recipe for candy cane cookies to make for her grandsons.
Joan Anderson requests a recipe for a burnt sugar chiffon cake that is topped with burnt sugar icing.
Sharon Jablonski of St. Jean Baptiste is after a recipe for plum pudding.
Calling all Swappers! We are in the midst of our third annual Recipe Swap Home for the Holidays contest. Please send in a recipe request and a favourite holiday recipe. The holiday recipe should fit into one of the following categories: appetizers, side dishes, Christmas goodies or desserts. Two winning recipes will be selected in each category, and the winners will take home a copy of the new Company's Coming Most Loved Treats cookbook by Jean Paré. All winning recipes will be published in Recipe Swap.
Please send all entries, including your recipe request and a recipe, to Home for the Holidays Contest, c/o Ilana Simon, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6, send a fax to 697-7412 or e-mail to firstname.lastname@example.org. Please include name, address and daytime telephone number in case any ingredients or directions must be checked. All entries must be received by Nov. 17.
To respond to one of this week's Recipe Swap requests or send in a request, please write to Recipe Swap, c/o Ilana Simon, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6, send a fax to 697-7412 or e-mail to email@example.com. Please include name, address and daytime telephone number in case any ingredients or directions must be checked.
Buttermilk Pound Cake
250 ml (1 cup) soft butter
500 ml (2 cups) sugar
5 ml (1 tsp) vanilla
2 ml (1/2 tsp) lemon extract
750 ml (3 cups) flour
2 ml (1/2 tsp) baking soda
2 ml (1/2 tsp) baking powder
5 ml (1 tsp) salt
250 ml (1 cup) buttermilk
Heat oven to 180 C (350 F). Grease 4-l (10-inch) tube pan.
Cream butter until fluffy.
Add sugar gradually, creaming well after each addition.
Add eggs one at a time, beating well.
Add vanilla and lemon extract. Mix.
In a bowl, sift together flour, baking soda, baking powder and salt. Add dry ingredients to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.
Spoon into the prepared tube (sometimes called angel food) pan.
Bake about 1 hour and 15 minutes.
Taste-tester notes: This delectable pound cake is made even better with the addition of 15 ml (1 tbsp) fresh lemon zest, minced. Add it at the same time as the lemon extract and vanilla. If desired, reduce sugar by about 80 ml (1/3 cup). Check cake after 1 hour.
Eggless Coffee Cake
375 ml (1 1/2 cups) brown sugar
500 ml (2 cups) flour
125 ml (1/2 cup) butter or margarine
5 ml (1 tsp) baking soda
2 ml (1/2 tsp) salt
250 ml (1 cup) buttermilk
125 ml (1/2 cup) nuts (optional)
In a medium bowl, mix the sugar, flour and butter with your hands until it looks like fine breadcrumbs.
Add baking soda and salt.
Pour in buttermilk and blend well.
Fold in nuts (if using).
Spread in a greased 2.5-l (9x9-inch) pan.
Bake in 190 C (375 F) oven for 30 minutes or until a toothpick inserted in the centre comes out clean. Freezes well.
Taste-tester notes: This simple, light cake demands cinnamon to reflect its coffee cake name. Add 5 ml (1 tsp) cinnamon with the baking soda and salt. If desired, reduce brown sugar by 50 ml (1/4 cup). I used toasted walnuts with good results.