Pound Cake / Homemade Self-Rising Flour / Truvy’s Cuppa Cuppa Cuppa Cake, Regular and Reduced Sugar / Anna Sultana’s Peach Cake with Coconut Frosting / Dump Cake / Orange Marmalade Cake

 

Last Christmas I posted the recipe for Ma’s Pound Cake, and got a request for a pound cake recipe that uses self-rising flour.
Many moons ago I found such a recipe, along with the recipe for self-rising flour, and just like Ma, I made my own tweaks to the recipe.
Self-rising flour is not hard to make, and, if you don’t use it regularly, it’s much cheaper to make your own.

In the movie Steel Magnolias Dolly Parton played a hairdresser named Truvy.
She’s asked about one of her recipes, Cuppa Cuppa Cuppa Cake.
Truvy says, You don't need a recipe.  It's just a cuppa flour, a cuppa sugar, a cuppa fruit cocktail with the juice. Stir and bake in a hot oven until golden brown and bubbly.
Well, apologies to Truvy, but I found that self-rising flour, a cup of milk and a dash of salt added to the recipe, so I added them.
Suit yourself.


Back to the economy…
The holiday bills have been coming in and the food prices have been rising.
Now’s the time to rummage around in the kitchen and use those odd little things that were on sale or seemed like a good idea at the time.
You know - things like cake mixes, pie filling, marmalade, canned fruit, shredded coconut, heavy cream and cake flour.
These recipes will make use of them.
And they’re good and easy, too.


Hints:

About the Pound Cake…
To store, tightly wrap the cake in one layer of foil or two layers of plastic wrap, or place it in a heavy-duty freezer bag. It can be frozen up to one month.
When ready to serve remove it from the freezer and let thaw, wrapped, at room temperature overnight. Once thawed, remove the wrap and serve.

About the Peach Cake with Coconut Frosting… 
The liquid drained from the canned peaches can be added to fruit juices, such as apple and orange, refrigerated, and drunk.

The cake is best stored in the refrigerator.


About the Cuppa Cuppa Cuppa Cake…     
Serve with unsweetened whipped cream to cut the sweetness.
The cake itself is almost too sweet on its own. Ice cream would be sweetness overload.

Any reduced/no sugar added canned fruit can be used in the Reduced Sugar recipe: peaches, blackberries, etc.


About the Dump Cake… 
Chocolate cake mix does not work as well as Devil’s Food.
You can split the batter between two 8x8 pans and it will be baked in 30 minutes.

For a little extra something, you could chop 8 ounces cream cheese.
After pouring the batter into the baking pan randomly poke the cream cheese pieces deeply into the batter.
It will take an extra 15 minutes to bake.

Some cake / filling blends to try:
White cake mix with Peach filling
White cake mix with Raspberry filling

Devil’s Food cake mix and Cherry filling   
Devil’s Food cake mix and Raspberry filling

Yellow cake mix and Cherry filling      
Yellow cake mix with Blueberry filling (add 1 teaspoon lemon extract)
Yellow cake mix and Peach pie filling
Yellow cake mix and Apple filling
Yellow cake mix and Blackberry filling

Strawberry cake mix and Blueberry filling
Strawberry cake mix and Strawberry filling

Vanilla cake mix and Pineapple filling
Vanilla cake mix and Apple filling
Vanilla cake mix and Peach filling

Pineapple cake mix with Blueberry filling
Butter pecan cake mix and Apple filling
Spice cake mix and Apple filling (top with cinnamon sugar)

Lemon cake mix and Blueberry filling
Lemon cake mix and dry Key Lime filling mix (add 1/2 Cup buttermilk)

About the Orange Marmalade Cake… 
Instead of making a circle of marmalade on the inner part of the top before adding the frosting you could frost the entire cake top, then add the remaining marmalade as a garnish on top.                 


                       Pound Cake

Grease and flour 3  9x5 inch loaf pans or 1 large bundt pan

Sift together in a medium bowl
2 1/2 Cups flour
1/2 Cup self-rising flour
Set aside.

Place in a large mixer bowl
1/2 Cup unsalted butter, softened
1 Cup oil
2 1/2 Cups sugar
Beat until light and fluffy, about 6 to 10 minutes.

Preheat oven to 300º F

Add one at a time, making sure each is fully mixed in before adding another
5 large eggs
Reduce speed of mixer to low and, making 3 dry and 2 liquid additions, add flour mixture alternately with
1 Cup milk
Combine well but do not over mix.
Stir in
1 teaspoon vanilla
1 teaspoon almond extract

Pour the batter into the prepared pan(s).
Place in the preheated oven.
Bake in loaf pans for 30 minutes or in bundt pan for 1 1/2 hours.
A toothpick inserted into the centre should come out clean.
Remove from oven and place on a wire rack.
Allow to cool in the pan(s) for about 10 - 15 minutes.
Turn the cake(s) out onto a wire rack to cool completely.

                       Homemade Self-Rising Flour

Makes 1/2 Cup

Place in a small bowl
1/2 Cup flour
3/4 teaspoon baking powder
1/8 teaspoon salt
Whisk to combine and use as is for each half cup of self-rising flour in the recipe.


                       Truvy’s Cuppa Cuppa Cuppa Cake


Preheat oven to 350º F

Place in an 8 x 8 inch pan
1 Cup butter
Place in oven and let the butter melt in the pan.

While the butter is melting place in a medium bowl
1 Cup self-rising flour
1 Cup sugar
1 Cup fruit cocktail with juice (or any fruit you want to use)
1 Cup milk (optional) 
1/4 teaspoon salt (optional)
Stir together.
When butter is melted, remove pan from oven and pour fruit / flour mixture into the pan.
Bake for 45 minutes.
Cool and serve with unsweetened whipped cream.


                       Cuppa Cuppa Cuppa Cake Reduced Sugar

Preheat oven to 350º F

Place in an 8 x 8 inch pan
1/4 Cup butter
Place in oven and let the butter melt in the oven.

While the butter is melting place in a medium bowl
1 Cup self-rising flour 

1 Cup Splenda 

14 1/2 ounce can no sugar added fruit cocktail with juice
1 Cup milk
1/4 teaspoon salt (optional)
Stir together.
When butter is melted, remove pan from oven and pour fruit / flour mixture into the pan.
Bake for 35 to 40 minutes.
Cool and serve.


                       Anna Sultana’s Peach Cake with Coconut Frosting

Grease a 9 x 13 inch pan
Preheat oven to 350º F

Reserving liquid (see hints), place in a large bowl
1 large can peaches (sliced or halved)
Mash well and add
2 Cups flour
2 Cups sugar
2 teaspoons baking soda
Mix well, pour into prepared pan and spread evenly.
Bake 35 - 40 minutes.
Remove from oven and place on a wire rack.
Allow to cool for about 15 minutes.

Coconut Frosting

Place in a medium pot
3/4 Cup sugar
9 ounces evaporated milk
1/2 Cup butter or margarine
1 Cup coconut, shredded
Place over medium heat, bring to a boil and cook, stirring constantly, until it thickens.
Remove from heat and stir in
1 Cup nuts, such as chopped walnuts
Spread over cake.


                       Dump Cake

Grease a 9 x 13 inch pan

Preheat oven to 350º F

Place in a large bowl
3 large eggs
Beat well and add
1 box cake mix, any flavour (see hints)
1 can pie filling, any flavour (see hints)
Stir together until well mixed.
Pour into prepared pan.
Bake for 45 minutes and test with a toothpick for doneness.
Serve warm or allow to cool.

 

Orange Marmalade Cake

Grease 2 round 9" cake pans
Chill a medium mixer bowl and beaters

Sift together into a medium bowl
3 Cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Set aside.

Place in a large mixer bowl
1 Cup butter, softened
Beat until smooth.
Add, 1/2 Cup at a time
2 Cups sugar
Beat until light and fluffy.

Preheat oven to 325º F

Add one at a time, making sure each is fully mixed in before adding another
3 large eggs
1 teaspoon orange extract
1 1/2 teaspoons vanilla
Reduce speed of mixer to low and, making 3 dry and 2 liquid additions, add flour mixture alternately with
1 Cup buttermilk, room temperature
Combine well but do not over mix.
Pour the batter into the prepared pans and tap to remove air bubbles.
Place pans in the preheated oven.
Bake for 35 - 40 minutes. A toothpick inserted into the centre should come out clean.
Remove from oven and place on a wire rack.
Allow to cool in the pans for 20 minutes.
Turn the layers out, placing the first layer upside down on a cake platter, and the second, right side up, on a plate.

For the orange syrup place in a small pot
1 Cup orange juice
1/4 Cup sugar
Stir together over medium heat until sugar is dissolved.
Using a toothpick, poke holes in each layer, then spoon syrup over each layer allowing it to be completely absorbed before adding more.
Cool completely.

For the filling place in a small pot
12 ounces orange marmalade
Heat until just melted, then let cool 5 minutes.
Spread 2/3 of marmalade over the first layer. Smooth to make an even layer.
Place the second layer, right side up, over the top of the marmalade.
Spread the remaining marmalade on the cake, leaving a 1 1/4 " border around the top.

For the frosting place in the chilled medium mixer bowl
3/4 Cup heavy cream, chilled
3 Tablespoons sugar
Beat until the cream forms stiff peaks.
Gradually fold in
3/4 Cup sour cream, chilled (regular, fat free or low fat)
Stir until the mixture is of a spreading consistency.
Spread on sides and rim of top of cake.
Chill for at least 2 hours - 24 hours is better - before serving.

Anna Sultana’s Bread Pudding with Thick Sauce, and with Vanilla Sauce / Easy Vanilla Sauce / Walnut Bread Pudding / Custard Bread Pudding, with and without Vanilla Sauce

Bread prices, just like most food prices, keep rising.

Loaves of plain, basic white and whole wheat bread at our local grocery store went up ten cents a loaf last week.
Sometimes there are deals: if you buy more than one loaf the price per loaf is reduced.
Wrapped in plastic, a loaf of bread can be stored in the freezer.
If there’s room.
If the freezer is full the second loaf could go stale and dry.

At these prices no one wants to toss any food out.

No problem. The second loaf can be used to make a dessert.
Bread Puddings are easy to make and are cozy warm endings to winter meals.
And there are so many variations!
You’re sure to find one that will use what you have on hand.

Custard Bread Pudding, with and without Vanilla Sauce, are cooked in a water bath.
It’s worth going the extra mile and using the second pan.
The water bath insulates the custard bread pudding from the direct heat of the oven and prevents curdling of the custard.


Ma made use of every loaf of bread that came into our home.
Especially when Pop was out of work.
To take a look at her favourite recipes, ‘Anna Sultana's Pudina tal-Hobz’ and ‘Anna Sultana's Pudina tal-Hobz #2’, just paste ‘pudina’ in the search space and click.

Ma’s bread puddings had a lot of heft to them.
Well, I guess you can say that about many Maltese, too.


Hints:
Be sure to use a baking dish that’s deep and large enough for the recipe you’ve chosen.

If your bread is too stale to cut easily, wrap it in a damp kitchen towel, set it on a pan and heat it in a 350º F oven for 5 to 7 minutes.

About Bread Pudding with Vanilla Sauce…
Instead of the nutmeg you can use cinnamon.
For a lighter dessert replace the heavy cream with half and half or milk, either whole or 2%.

You can substitute finely chopped green apples and/or cranberries for the raisins.

Leftover hamburger or hotdog buns or rolls can be used instead of French bread.

This recipe makes a sweet dessert. You can reduce the amount of sugar.


About the Easy Vanilla Sauce Recipe…
Instead of the milk and half and half you can use 1 cup heavy cream or just milk, even skim milk or non-dairy milk.
Don’t rush adding the warm milk to the yolks. If you add it too quickly the yolks will cook and the sauce will curdle.

You can add some dark rum at the end to cut some of the sweetness.
You can also add ground cinnamon or cloves, if you want.

To reheat, place the vanilla sauce in a small pot, warm over very low heat, and stir constantly while heating.

Easy Vanilla Sauce is also known as Creme Anglaise and can be used to top fresh fruit, or paired with any baked dessert.
You can also make a gingerbread trifle: gingerbread, Creme Anglaise, raspberries, dusted with confectioners’ sugar and topped with raspberries.


About Custard Bread Pudding with Vanilla Sauce…
The outer crust is crispy while the custard-like interior is soft. Make sure your stale French bread is dry. If it isn't dry you can lightly toast the bread cubes in the oven or leave it out on the counter, unwrapped, for a day or two.


About Custard Bread Pudding…
This recipe has more custard than bread.


                       Bread Pudding with Thick Sauce

Grease well a 9x13 pan or a deep 2-quart baking dish
                     
Cube 8 slices white bread
Place in a large bowl and add
1/2 Cup raisins, any kind

Combine in medium saucepan
2 Cups milk
1/4 Cup butter
Cook over medium heat until the butter is melted, 4 to 7 minutes.
Pour milk mixture over bread, and let stand 10 minutes.

Heat oven to 325º F 

Add to bread / milk mixture
1/2 Cup sugar
2 large eggs, slightly beaten
1 teaspoon vanilla
1/2 teaspoon nutmeg
Pour mixture into prepared pan.
Bake for 40 to 50 minutes, or until centre is set.

Place in 1-quart saucepan
1/2 Cup butter
1/2 Cup sugar
1/2 Cup brown sugar, firmly packed
1/2 Cup heavy cream
Cook over medium heat 5 to 8 minutes, stirring occasionally, until mixture thickens and comes to a full boil.
Remove from heat and allow to cool.
Stir in
1 teaspoon vanilla

To serve, spoon warm pudding into dessert dishes and serve with sauce.
Store leftovers in refrigerator.


                       Bread Pudding with Vanilla Sauce

Lightly grease a deep 2-quart baking dish.

Preheat oven to 375° F

Cube enough to make 4 Cups
French bread
Place cubes on pan. Place in preheated oven for 10 minutes.
Remove pan and set aside.

Preheat oven to 375° F

Place in large bowl
3 large eggs, lightly beaten
1 1⁄2 Cups sugar
2 Tablespoons light brown sugar
1⁄2 teaspoon nutmeg
Blend well to combine thoroughly.
Stir in
1⁄4 Cup butter, melted
2 3⁄4 Cups heavy cream
Gently stir in
the cubed French bread
3⁄4 Cup raisins
Pour mixture into the prepared baking dish.

Cover with aluminum foil and bake for 30 minutes.
Remove foil and bake another 20 to 25 minutes.
Let pudding stand 10 minutes before serving with sauce.

While the pudding is baking prepare the Vanilla Sauce

Place in in a heavy saucepan
1⁄2 Cup sugar
3 Tablespoons light brown sugar
1 Tablespoon all-purpose flour
1/4 teaspoon nutmeg
1 large egg
2 Tablespoons butter
1 1⁄4 Cups heavy cream
Whisking constantly, cook over medium heat 10 to 12 minutes or until thickened.
Remove saucepan from heat and stir in
1 Tablespoon vanilla

Serve warm or at room temperature.


                       Easy Vanilla Sauce Recipe

Place in a small, heavy saucepan
1/2 Cup milk
1/2 Cup half and half
Bring to a simmer over medium heat. Remove saucepan from heat.

Place in a medium bowl
4 large egg yolks
3 Tablespoons sugar
Whisk together.
While whisking constantly, slowly add 1/2 cup of the warm milk mixture to the egg yolks.
Gradually pour the mixture into the saucepan and, whisking constantly, heat the sauce over medium low heat until it thickens, about 5 minutes.
Remove saucepan from heat and let sauce cool.
Stir in
1 teaspoon vanilla
Strain the sauce through a fine sieve if desired.
Serve warm or chill in the refrigerator.


                       Walnut Bread Pudding

Grease well a 9x13 pan or a deep 2-quart baking dish
    
Preheat oven to 350° F

Cube 10 slices raisin bread, or other dried-fruit bread  
Spread bread cubes on baking sheet.
Bake 12 to 15 minutes, until golden. Set aside to cool.

Place in a large bowl                                 
2 1/4 Cups milk                                                                                                    
3 large eggs                                                                                                      
6 Tablespoons sugar                                                                           
1 1/2 teaspoons cinnamon                                                                                          
3/4 teaspoon vanilla  
Whisk together.
Add
the toasted bread cubes                                                                                      
6 Tablespoons walnuts, coarsely chopped                                                    
Stir to coat bread cubes.
Let stand 15 minutes, stirring half-way, until bread is completely soaked.

Preheat oven to 350° F

Pour bread mixture into prepared pan.
Bake 45 minutes, until golden and egg mixture is set.
        
To serve: drizzle prepared caramel sauce over warm pudding (optional)


                       Custard Bread Pudding with Vanilla Sauce

Butter well a 2 1/2 to 3 quart casserole

Cut into 1 1/2 inch cubes
1 pound loaf of day old French bread
Set aside.

Place in a large bowl
3 Cups whole milk
1 Cup heavy cream
1 1/4 Cup half and half
7 large eggs
1 teaspoon vanilla
1 1/4 Cup sugar
zest of half an orange (optional)
Using a whisk, mix well until the eggs are fully blended, 6 to 7 minutes.

Pour this mixture into the prepared casserole.
Add in the bread cubes and gently toss until all the bread is coated.
Don’t stir more than 10 minutes. You don’t want the cubes to break apart into pieces.
Cover the casserole tightly with foil and place in the refrigerator.
Leave overnight, or at least 2 hours, until all the custard mixture has been soaked up.

Preheat your oven to 350º F

Set the covered casserole in a large pan that will comfortably hold it.
Do not fill casserole more than 3/4 full.
Fill the large pan with boiling water to the half-way point.
Place the casserole in the large pan in the oven.
Bake for 90 minutes, uncover the casserole and bake until the crust becomes browned and crispy.
Remove from oven.
Let the pudding sit for 10 minutes before slicing it.
Top with berries, powdered sugar, or caramel sauce.


                       Custard Bread Pudding

Place in a blender
1 quart half-and-half
4 large eggs
1 Cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
Blend until smooth.

Butter well a 2 to 2 1/2 quart casserole

Cube 4 slices white bread
Place bread cubes in prepared casserole.
Sprinkle over bread cubes
1/4 Cup raisins, more or less
1 teaspoon cinnamon, or to taste

Preheat oven to 300º F

Set the casserole in a large pan that will comfortably hold it.
Pour egg mixture over bread cubes.
Do not fill casserole more than 3/4 full.
Fill the large pan with boiling water to the half-way point.

Place the casserole in the large pan in the oven.
Bake 1 1/2 hours, until set.
Serve warm or cold.

Anna Sultana’s Herbed Focaccia and Focaccia with Tomatoes & Onions / One-Hour Skillet Focaccia, Fast No-Knead Focaccia, No-Knead Skillet Focaccia / Use It Now! by Margaret Ullrich

 

Well, here we are, one week into 2023.
The older I get, the faster a week - and a year - goes.

The major news story, on both sides of the border, is about the rising food prices.
Not naming any stores in particular, but a year ago I could buy a loaf of Italian bread for a dollar.
Now, it costs two.
Now, I’m not buying it.

Nope… now it’s time to make some Italian bread of my own.
Ma used to make focaccia with herbs and onions.

Focaccia is an Italian flat bread that’s easy to make.
It’s perfect right out of the oven with a bowl of soup or a salad.
It can also be used in sandwiches in place of rolls.

Here are Ma's recipes, along with three newer ones.
I think Ma would’ve liked the new ones, too.


Hints:
 
If you use all whole wheat flour the focaccia won’t be light and fluffy, but a bit more dense.

You can also use refrigerated pizza dough (750 g). Bake at 375º F for 35 to 40 minutes or until golden brown.

You could top the focaccia with other herbs like oregano, or thick slices of garlic or shallots, or sesame seeds, as well as halved grape tomatoes, chopped black olives or sun-dried tomatoes or thinly sliced lemons.

Some ingredients, including more delicate herbs such as basil, and honey (it might burn) should be added after the bread has baked.

Focaccia is best the day it is made but can be stored, well-wrapped, at room temperature for a day. The crust will soften, but, if the crust gets too soft, it can be warmed and crisped in a 350° F oven for a few minutes.

Focaccia freezes well. Let it defrost at room temperature and then reheat in a 350° F oven.

About One-Hour Skillet Focaccia Bread…
For the rising, you can also run your microwave for a minute or two, then place the dough in there with a wet kitchen towel over it, and let rise 20 minutes.

About Fast No-Knead Focaccia…
The dough can be used after it has rested two hours. It is easier to handle after it has been chilled. It will keep in the refrigerator for up to two weeks, or in the freezer for a few months.

About No-Knead Skillet Focaccia…
The dough can be left in a covered bowl to rise overnight in the refrigerator. A slower rise gives extra flavour. Transfer the cold dough to the skillet and allow it to rest about 20 minutes before stretching it.

                        Herbed Focaccia

Lightly oil a 9 x 13 inch baking pan

Place in a medium skillet
1/4 Cup olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon black pepper
Cook over low heat, stirring occasionally, for 5 minutes.
Set aside.

Place in large bowl
1 Cup warm water
2 1/4 teaspoon yeast
1/4 teaspoon honey or sugar
Stir together, then let rest 5 minutes.
Stir in
1 Cup flour
1/4 Cup of the seasoned olive oil
Stir 3 to 4 times until the flour has moistened.
Let sit for 5 minutes.
Stir in
1 1/2 Cups flour
1 teaspoon salt
Once the dough has been mixed, place on a floured surface and knead 5 to 10 minutes, until the dough is smooth.
Place dough in a lightly oiled large bowl, cover with a damp towel, place in a warm area, and let rise for 1 hour.
Remove dough from bowl and press it into the baking pan, touching the edges.
Using your finger, poke holes all over the dough.
Sprinkle over the top
the remaining olive oil mixture
1/3 Cup grated Parmesan cheese

Preheat oven to 450º F

Let the dough rise for about 20 minutes, until it puffs slightly.
Bake the bread 15 to 20 minutes, until golden brown.
Remove from oven, let cool a few minutes, cut into pieces and serve. 

                        Focaccia with Tomatoes & Caramelized Onions

Lightly oil a 9 x 13 inch baking pan

Place in large bowl

1 package dry yeast

1 Cup warm water

1 teaspoon honey
Stir together and let rest 10 minutes.
Stir in 

2 1/2 Cups flour
1 teaspoon kosher salt
1/4 Cup olive oil
Turn the dough onto a floured surface.
Knead 5 to 10 minutes, until dough is smooth.
Place dough in a lightly oiled bowl, cover, and let rest until it doubles, about 1 hour.

While the dough is resting, thinly slice
1 large onion

1 medium tomato

Place in a large skillet
1 Tablespoon olive oil
Heat over medium heat.
Cook onion slices, stirring occasionally, until golden brown, about 20 minutes.

Remove dough from bowl and press it into the  baking pan, touching the edges.
Using your finger, poke holes all over the dough.
Drizzle over the top
2 Tablespoons olive oil
Let rest until the dough becomes puffy, about 20 minutes.

Preheat oven to 450º F

Top the dough with
the tomato slices and caramelized onions
1 Tablespoon rosemary
1/3 Cup finely grated Parmesan cheese
1 teaspoon kosher salt
Drizzle over the top
2 Tablespoons olive oil
Bake until the focaccia is golden brown, about 20 minutes.
Remove from oven, let cool a few minutes, cut into pieces and serve.

                        One-Hour Skillet Focaccia Bread

Grease an ovenproof skillet.

Place in large mixer bowl
3/4 Cup warm water
1/2 teaspoon sugar
1 1/2 teaspoons yeast
Stir together and let rest 10 minutes.
Add 

1 Cup flour
1/2 teaspoon salt
Turn the mixer on low speed and mix until just combined. Add
2 Tablespoons olive or canola oil
Mix well.
Gradually add
3/4 to 1 Cup flour
Mix until the dough pulls away from the sides of the bowl.

Preheat oven to 220º F then turn it off, keeping the door closed.

While the oven is heating, turn the dough onto a floured surface.
Fold dough a few times, until it is smooth and not sticky.
Shape into a ball, then roll out the dough into a circle the size of your skillet.
Place in the prepared skillet and stretch up the sides.
Cover with a kitchen towel, place in the heated oven, and let rise for 20 minutes.
Take the skillet out of the oven.

Preheat oven to 400º F

While the oven is heating, make indentations in the dough with your fingers.
Place in a small bowl
3 Tablespoons butter, melted
1 Tablespoon Parmesan cheese, grated
1/2 teaspoon dried oregano
Mix together, then brush the dough with half the butter mixture.
Sprinkle on top of dough
1 teaspoon sea salt 
Bake for 20 minutes, until golden brown.
Remove from oven, and brush the dough with the remaining butter mixture.
Remove from the oven and cool, then cut into pieces and serve.


                        Fast No-Knead Focaccia

Pour into each of two 9 inch cake pans
1/8 Cup extra-virgin olive oil
Swirl around and evenly coat the bottoms of the pans.

Place in large bowl or dutch oven
1 1/2 Cups plus 2 Tablespoons lukewarm water
1/8 Cup extra-virgin olive oil
1 1/2 teaspoons yeast
2 1/4 teaspoons kosher salt
1 Tablespoon sugar
3 3/4 Cups flour
Stir together until it forms a dough.
Partially cover with a lid and let rest for two hours.
If you have time, let the dough chill for at least an hour. It will be easier to handle.

Dust the surface of the chilled dough with flour, then divide in half.
Dust the half you are using with more flour, then shape it into a ball.
Flatten it into a half-inch thick round seven inches in diameter.
Place the dough floured side down in an oiled cake pan, moving it around to coat with oil.
Turn the dough over, cover with plastic wrap, and let the dough rest for 15 minutes.
Repeat with the remaining half of the dough.

Using your fingers, gently push the dough to the edges of the cake pan, then make indentations in the dough with your fingers.
Sprinkle over each loaf
1 teaspoon finely chopped rosemary
Coarse or flaky salt
Cover with plastic wrap, and allow to rise for 20 minutes.

Preheat oven to 425º F

Place the cake pans in the the oven.
Bake for 25 minutes, until the crust is medium brown and feels dry and firm.
Remove from the oven and cool.
Loosen the loaf from the edges of the pan, then place the bread on a cutting board.
Cut into wedges and serve, or allow to cool completely.

                        No-Knead Skillet Focaccia

Drizzle 1 teaspoon extra-virgin olive oil in a 10-inch ovenproof skillet.
Rub it over the bottom and sides.

Place in large mixer bowl
3/4 Cup lukewarm water
1 teaspoon yeast 
Stir together and let rest 10 minutes.
Add
2 Cups flour
1/2 teaspoon salt
Turn the mixer on low speed and mix until just combined. Add
2 Tablespoons extra-virgin olive oil
Mix well and form dough into a smooth ball.

Place in a large bowl
2 teaspoons extra-virgin olive oil
Place the ball of dough in the bowl and turn to coat all surfaces.
Cover with a kitchen towel and let it sit at warm room temperature until doubled in size, 2 to 3 hours.

Punch down the dough and place the dough in the skillet.
Using your fingertips stretch the dough to reach all the way to the edges.
Cover with a kitchen towel and let rest at warm room temperature until puffed and slightly risen, 30 to 40 minutes.

Place rack in the middle of the oven and heat to 450° F.

Make indentations in the dough with your fingers.
Drizzle over the dough
1 Tablespoon extra-virgin olive oil
Sprinkle over the bread
2 teaspoons rosemary
1/4 teaspoon sea salt

Place in the oven and immediately turn the heat down to 400° F.
Bake, 20 to 25 minutes, until golden brown.
Remove from the oven and cool, then cut into pieces and serve.

                                                       ~~~
Back in February 2004 we, the hosts of our CKUW radio show ‘2000 & Counting’, had a few things to say about the holiday season we’d just survived.
I had a few thoughts on what we could do with our Christmas gifts.
Don’t think it changed anybody's mind. Can't fight traditions.


Christmas is over. Boxing Day is finis. People are frantically trying to find some forgotten corner in their homes where they can stash away their great bargains. Ah, holidays… Does anything else make us work this hard?

It's also time for resolutions. You've heard them all: stop smoking, lose weight, get into shape. Fine. Health is important. 

But, let's tackle a problem that cuts across all ethnic, socio-economic, age and national borders. A problem that causes hurt feelings in every family. A problem that can haunt your family even after you've gone to that great bargain hunt in the sky.

The problem is saving. I'm not talking about GICs, RSPs, stocks or bonds. No. I'm talking about Christmas Gift Saving.

Remember Christmas? You unwrapped a gift while your loved ones held their breaths and stared, eagerly awaiting your reaction. You didn't disappoint. You oohed and aahed and said you loved it. You loved the colour, the material, the cut, the fragrance, the thought and the care that made your sweeties decide that you just had to have it.

Then you packed it away.

Oh, I know the excuses:
You're saving it for a special occasion.
You're saving it for when company comes over.
You don't want to ruin it.
You'll use it when you have a blouse, skirt, hat, coat or umbrella that'll really go great with it.
You'll use it when you've lost a few pounds.
You - as you are now, with what you own now - are not good enough to use the darn thing.

What does this mean? Are you saying that in the future you want to be given something you'll hate? That if it was something awful you'd feel free to use it?

Trust me. They didn't take out a loan to buy it. They probably bought it at last year's Boxing Day sales. Half price. 

Repeat after me: I'm good enough to use it. Say it again. I knew you could.
Ready to use it now? No, eh.

Oh, I can hear you. You got through the depression, the war, corporate downsizings. You know how to do without and save. Whoopee!! Even if there were another depression, we won't go on a Jean Nate cologne barter system. The good old days of black markets are gone. Today war means total annihilation. Your Jean Nate will vaporize.

Clothes do go out of style. Your grandchildren won't want them. Did you hear about the huge sale the Kennedys had after Jackie died? Caroline wasn't eager to wear those little pillbox hats her Mom had made so popular. Unless you have a relative working for the costume museum in Dugald, those mint condition scarves, blouses and purses will end up at the Sally Ann, or bundled for paint rags.

You want them to remember you? Use the gift. They'll be fighting like cats and dogs to inherit your old purse because it'll remind them of you. There… Doesn't the image of your nearest and dearest in a knock down drag out battle make you feel all warm and toasty. 
Happy New Year and enjoy!