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Lodge Recipes

Helen’s Heavenly Cake… And it is!

Tuesday, 25 September, 2012 08:12 Written by admin

Helen's Heavenly Cake

Helen's Heavenly Cake

Helen's Heavenly Cake... And it is!

Helen’s Heavenly Cake

This is a basic chocolate cake recipe that lends itself to these two variations of icing, among others.

Cake Ingredients

  • ¾ cup butter or margarine 175 mL
  • 2 cups sugar 500 mL
  • 2 eggs
  • 1 tsp. vanilla 5 mL
  • 2 ½ cups flour 625 mL
  • ½ cup cocoa 125 mL
  • 2 tsp. baking soda 10 mL
  • ½ tsp. salt 2 mL
  • 2 cups buttermilk or sour milk* 500 mL

 

Directions

  1.  To prepare the cake, in a large mixing bowl, cream together butter and sugar.  Add eggs and vanilla and mix well.
  2. In another bowl, mix flour, cocoa, baking soda and salt.
  3. Add flour mixture to creamed mixture alternately with buttermilk, making three dry and two liquid additions, starting and ending with the flour.  Mix just until blended.
  4. Spread batter in well-greased baking pans, either a 9 x 13” (23 x 33 cm) pan or, two 8” (20 cm) round pans.
  5. Bake in a 350°F oven for 40 minutes or until a toothpick inserted in the center comes out dry.  Let the cake cool in the pan for five minutes before turning out on a rack to cool.

*for sour milk, add 2 tbsp. (30 mL) lemon juice or vinegar to 1 7/8 cups (460 mL) milk.

Jeanne’s Quick Icing

Ingredients

  •  3 ¾ oz pkg. instant chocolate pudding 113 gm
  • 1 cup whipping cream 250 mL

 

Directions

  1. Prepare the pudding according to the package direction.
  2. Whip the cream until stiff.
  3. Fold the whipped cream into the pudding mix and spread over the cooled cake.

 

Jeanne’s Bakery Icing

Ingredients

  • ¼ cup flour 60 mL
  • 1 cup milk 250 mL
  • 1 cup shortening 250 mL
  • 1 cup icing sugar 250 mL
  • ¼ tsp. salt 1 mL
  • 1 tsp. vanilla 10 mL

 

Directions

  1. Blend the flour with ¼ cup of milk in a small saucepan.  Gradually add the remaining milk, stirring to avoid lumps.  It helps to use a whisk.  If, at this point, you do have some lumps, strain them out of your mixture. Cook and stir constantly, over medium-heat, until thick. Set aside to cool.
  2. In a medium-sized bowl, cream together shortening, sugar, salt and vanilla.
  3. Add the flour mixture to the sugar mixture 1 tbsp. at a time, beating constantly.
  4. Spread over the cake.

*For chocolate icing, melt 1 cup (250 mL) of chocolate chips, let cool slightly and add after step 3. 

From the best-selling Blueberries & Polar Bears Cookbook Series

Raspberry Walnut Torte – A taste sensation!

Thursday, 16 August, 2012 22:08 Written by admin

Raspberry Walnut Torte Recipe Churchill Wild

Raspberry Walnut Torte - From the Blueberries & Polar Bears Cookbook Series

Looks can be deceiving! This simple dessert is absolutely delicious!

Raspberry Walnut Torte

Torte Ingredients

  • 1 cup flour
  • 1/3 cup icing sugar
  • ½ cup butter or margarine, softened
  • 10 oz.  frozen raspberries, thawed
  • ¾ cup chopped walnuts
  • 2 eggs
  • 1 cup white sugar
  • ½ tsp. salt
  • ¼ cup flour
  • ½ tsp. baking powder
  • 1 tsp. vanilla
  • whipped cream or ice cream for garnish

 

Raspberry Sauce Ingredients

  • ½ cup cold water
  • ½ cup white sugar
  • 2 tsp. cornstarch
  • ½ cup reserved raspberry juice
  • 1 tbsp. lemon juice

 

Directions

Combine 1 cup flour, icing sugar and butter and blend well. Press mixture into bottom of a 9” x 13” pan.  Bake at 350°F for 15 minutes.

  1. Drain the raspberries, reserving liquid for sauce.  Spoon the raspberries over the crust and sprinkle with walnuts.
  2. In a small mixing bowl, beat the eggs with the sugar until light and fluffy.  Add salt, ¼ cup flour, baking powder and vanilla. Blend well and pour over walnuts.
  3. Bake at 350°F for 30-35 minutes. Cool in the pan.
  4. Combine all the sauce ingredients, except lemon juice, in a saucepan. Cook, stirring constantly, until thickened and clear. Remove the saucepan from the heat, stir in lemon juice and let cool.
  5. Cut the torte into squares and serve with whipped cream or ice cream and Raspberry Sauce.

From the second book in the best-selling Blueberries & Polar Bears Cookbook Series, Cranberries & Canada Geese

Sour Cream Pancakes with Blueberry Sauce

Wednesday, 11 July, 2012 14:23 Written by admin

Sour Cream Pancakes with Blueberry Sauce

Sour Cream Pancakes with Blueberry Sauce. Delicious!

Note from the Chef: This recipe has evolved at our house over the years and has spread far and wide. We have served these pancakes to people from all around the world and they always have seconds. They are great served with maple syrup or heaped with sweetened strawberries and piled high with whipped cream. Add fresh blueberries to the batter or serve them with Blueberry Sauce (below).

Sour Cream Pancakes

Ingredients

  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. sugar
  • ½ tsp. salt
  • 2 eggs, slightly beaten
  • ½ cup sour cream
  • 2 cups milk

 

Directions

  1.  In a large bowl, mix together flour, baking powder, baking soda, sugar and salt.
  2. In a separate bowl, mix the eggs, sour cream and milk. Beat well with a wire whisk.
  3. Pour the milk mixture into the dry ingredients and beat with the wire whisk until the batter is fairly smooth. A few small lumps won’t hurt the pancakes.
  4. Heat a greased griddle or heavy frying pan over medium-high heat. Pour batter onto the hot griddle and cook until the top is bubbly and the pancake is slightly dry around the edges. Turn and cook on the other side until just golden brown.

 

Blueberry Sauce

Ingredients

  • 2 cups blueberries, fresh or frozen
  • ½ cup white sugar
  • 2 tbsp. butter or margarine
  • ¼ tsp. nutmeg
  • 1 tbsp. lemon juice

 

Directions

  1. In a saucepan, mix blueberries, sugar, butter and nutmeg. Bring to a boil and simmer for five minutes. Add lemon juice and serve. Extra sauce can be stored in the refrigerator. Also good with waffles, or cold, over ice cream!

Christmas Fruitcake

Wednesday, 21 December, 2011 21:38 Written by admin

This is a dark, moist fruitcake. I usually make it at the end of October and start nibbling by the end of November. Don’t let the long list of ingredients put you off but, do be prepared to start preparation the night before you plan to bake it. – Marie

INGREDIENTS

  • 2 x 2 oz. pkgs. slivered blanched almonds
  • 2 x 8 oz. pkgs. candied cherries
  • 8 oz. pkg. chopped mixed peel
  • 2 cups raisins
  • 1 cup currants
  • 1 cup chopped dates
  • 1/2 cup brandy
  • 1/2 cup flour
  • 1 cup butter
  • 6 eggs
  • 2 cups lightly packed brown sugar
  • 2 cups flour
  • 1/2 tsp. baking soda
  • 1 tsp. ground cloves
  • 1 tsp. ground allspice
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 3/4 cup molasses
  • 3/4 cup apple juice
  • 1/2 cup brandy or sherry

 

DIRECTIONS

1.  Combine the almonds, cherries, mixed peel, raisins, currents, dates and brandy. Cover and allow to stand overnight, (a minimum of 2 hours, if you’re really in a hurry).
2.  Prepare your cake pan. Traditionally, this is made in a 3 x 8 x 8” fruitcake pan. An angel food cake pan works as well. Whatever you choose, you must grease the pan and line the bottom with brown paper then grease the paper. This is to prevent the outside of the cake from overcooking and so that you can turn it out of the pan to cool.
3.  Dredge the fruit with ½ cup of flour.
4.  In a separate bowl, cream the butter. Blend in the eggs and brown sugar and beat well. (This will be your mixing bowl).
5.  In another bowl, combine 2 cups flour, baking soda, cloves, allspice, cinnamon and salt.
6.  In a measuring cup mix together the molasses and apple juice.
7.  To the butter and egg mixture, add the dry ingredients alternately with the liquid. Make 4 dry and 3 liquid additions combining lightly after each addition. Lightly fold in the fruit mixture. Turn it into the prepared pan.
8.  Bake at 275°F for 3-3 1/2 hours or, until cake tests done with a toothpick. Turn out the pan onto a cooling rack. Carefully remove the brown paper. Allow the cake to cool completely. Store in an airtight container.

Optional:  After the first week poke a few holes in the top of the cake with a toothpick or skewer. Pour 2 tbsp. brandy or sherry over the cake. Repeat once a week for a month.

 NOTE: For gift giving or freezing, smaller pans can be used. Shorten the baking time. If frozen, this cake will easily keep until the next Christmas.

Traditional Tourtiere

Wednesday, 21 December, 2011 21:33 Written by admin

Originally a French-Canadian specialty, this dish is now enjoyed by Canadians from many ethnic backgrounds. Marie has used this recipe for many years.

TOURTIERE INGREDIENTS

  • 1 1/2 lbs. lean ground pork 750 g
  • 1/2 cup finely chopped onion 125 mL
  • 1/2 cup boiling water 125 mL
  • 1 garlic clove, crushed 1
  • 1 tbsp. Dymond Lake Seasoning (DLS)* 15 mL
  • 1/4 tsp. sage 1 mL
  • pinch ground cloves
  • 3 medium potatoes, peeled, cubed
  • Flaky pastry (see below) for a 2-crust 9″ (23 cm) pie

 

TOURTIERE DIRECTIONS

1.  In a large pan, combine and cook the pork, onion, water, garlic, DLS, sage and cloves over low heat, stirring constantly until the meat loses its red color and about half of the liquid has evaporated. Cover and cook for 45 minutes longer.
2.  While the meat is cooking, boil, drain and mash the potatoes.
3.  Mix the mashed potatoes into the meat mixture. Cool.
4.  Roll out half of the pastry and line a 9″ (23 cm) pie plate. Fill with meat mixture. Roll out remaining dough and cover the meat filling. Flute crust and seal the edges. Slash the top to allow the steam to escape.
5.  Bake at 450°F (230°C) for 10 minutes, reduce the temperature to 350°F (180°C) and bake for 30-40 minutes longer.

Serves 6.

FLAKY PASTRY INGREDIENTS

  • 1 3/4 cups all-purpose flour 425 mL
  • 3/4 tsp. salt 3 mL
  • 1/3 lbs. lard ( 2/3 cup[150 ML]) 150g
  • 1 egg yolk
  • 1 1/2 tsp. vinegar 7 mL
  • cold water

 

FLAKY PASTRY DIRECTIONS

1.  To make pastry, mix the flour and salt and then cut in the lard with a patry blender or 2 knives until the mixture resembles coarse crumbs.
2.  Separate an egg yolk into a measuring cup. Add the vinegar and whisk with a fork. Fill to the 1/3 cup (75 mL) measure with cold water.
3.  Add to the flour mixture and mix with a fork until it just clings together and cleans away from the side of the bowl.
4.  Roll out the pastry on a lightly floured surface; cut pastry to fit pie shells. If the dough is sticky, do not be afraid to sprinkle a little more flour on the rolling surface.

NOTE:  Tourtiere may be frozen after baking. Reheat in 350°F (180°C} oven for 45 minutes, or until heated through.

* Dymond Lake Seasoning (DLS) – Substitute 1 1/2 tsp. (7 mL) salt, 1/4 tsp. (1 mL) celery salt, 1/4 tsp. (1 mL) black pepper.

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