Anna Sultana's Floating Fruit Cake / COVID-19 Precautions

We’re going through a major pandemic.

Many towns and cities have instituted measures to reduce the virus’s spread.

Staying home is very important.

Our parents went to war.

We can manage to stay home to help protect our families, as well as our neighbours and friends.

On Facebook some friends have been mentioning that they were having trouble focusing on anything on their ‘To Do’ lists.

We’ve all been hit with a major shock.

I think we're just a little stunned by what is happening, but we will get back to normal after we've adjusted to the new reality.

A quick review of the COVID-19 precautions...

Wash your hands frequently with soap and water, or use hand sanitizers that contains at least 60% alcohol.

Avoid close contact with anyone who appears sick.

Cover your cough or sneeze with a tissue, then toss the tissue in the trash.

Disinfect frequently-touched objects and surfaces.

Talk to your doctor if you develop symptoms.

Stay home if you develop symptoms.

Avoid nonessential travel to areas with active COVID-19 outbreaks.

Visit the website for your local health department for updates.

If you are caring for an older adult:

Know what medications are needed and help them have extra.

Monitor food and medical supplies and have a back-up plan.

Stock up on non-perishable food to reduce shopping trips.

If a loved one is in a care facility, monitor the situation, ask about the residents and know the protocol if there is an outbreak.

Seniors are particularly susceptible to this virus.

We’ve been asked to avoid going out as much as possible.

Meanwhile we still have to eat, and that usually means going to a store.
Especially during a Manitoba Spring, when our gardens are still under a foot or two of snow and nights can go below freezing.

Before going to a store, why not shop your kitchen.

If you’re like me over the years you’ve picked up a few tins of food that are sitting quietly on a shelf in your kitchen.

Now is the time to use them.

Think of clearing our kitchen shelves as the one silver lining of this cloud.

Ma’s floating fruit cake recipe is perfect for now.
She would use it when the budget was tight or she was too busy to go out.

It uses a tin of pie filling or fruit and doesn’t need eggs, which I found were missing from the shelves when I went to our grocery store on Monday.

We’re going to have to make do.

People have done that before.

We’re going to have to stay indoors.

Anne Frank and many others did that and more during WW II.

We’re all in this together.

We can do this.
Stay safe and well.

Hints:

Don’t have pie filling but do have a can of peaches, pears, apples or some other fruit?

Use the fruit and syrup, and take pride in knowing you’ve finally found a way to use it.

Don’t have sliced almonds? Chopped walnuts are also good.

About the dash of spice…Nutmeg goes well with peach, apple, or passion fruit.

Cinnamon sugar goes with just about any fruit.

You know what your family likes, and what is on your kitchen's shelf.

You can also leave the spice, as well as the nuts, out.

                        Floating Fruit Cake 

grease 2 8-inch square pans

        

preheat oven to 350º           

Sift into a large bowl

2 Cups flour

4 teaspoons baking powder

1/4 teaspoon salt

1 Cup sugar

Cut in

4 Tablespoons margarine or butter

Add

1 Cup milk

2 teaspoons vanilla

Mix well.

Spread half of the batter in each of the prepared pans.

Spoon over the top of each pan of batter

1/2 can of fruit pie filling

Pour over each layer of fruit

1 Cup boiling water

Sprinkle over each

1/4 Cup sliced almonds, more or less

a dash of spice (see hints)

Bake 40 minutes.

Serve warm.

Safeway Popover Oven Pancakes and July Holidays by Margaret Ullrich

Yesterday we celebrated our forty-fifth Canada Day!

We enjoyed it much more than the day we had on our first Canada Day.

We strolled through Lower Fort Garry, seeing and living a bit of history, thanks to the fine young actors who had taken on the personas of the folks one would have met at the Fort about 150 years ago.

There was also a six foot beaver who posed for pictures with anyone who asked.

A beaver is much friendlier than a bald eagle is, at least I think so.

Last night we saw the fireworks at a local elementary school, compliments of our MP, Kevin Lamoreaux.

We walked to the school about a half hour before the action was scheduled to begin.

Many of our neighbours had the same idea, so it was like we were enjoying a giant block party.

Youngsters were playing basketball, using the school’s four hoops.

Infants, up way past their bedtimes, were enjoying the fun.

The gathering was relaxed and enjoyable, while the smoke and smell of gunpowder added to the excitement.

All in all, a grand time was had by all.

And Monday is the American holiday, the Fourth of July!

It’s one of those weekends which begs for a break in routine, a bit of fun, or at least a small change in diet.

Instead of the same old same old, why not make a special brunch dish?

A few months ago, for Easter, I posted Anna Sultana’s Puffy Brunch Omelet with Berry Compote and Other Fillings.

it is festive yet simple to make, and a perfect dish for one, or two.

It can be served with fruit for a brunch or a dessert, or with vegetables for a lunch. 

And it’s easy to make a larger amount if you’ve invited the gang over.

I recently posted the recipe for the Cinnamon Swirl Coffee Cake that had been printed on the back of Safeway’s 2.5 Kg bag of Instant Skim Milk Powder for a few years.

It had become a staple and people had expected that it would always be available.

It might’ve worked out that way, if Sobeys hadn’t bought Canada Safeway Limited and decided to make a few changes.

About those changes… not working out as they hoped.

Gues they never heard the old saying If it ain’t broke, don’t fix it.

About the bag of Instant Skim Milk Powder that Sobeys decided to discontinue… 

there were two other recipes on the bag: Popover Oven Pancakes, and Tuscan White Bean and Zucchini Soup.

The Popover Oven Pancakes is a nice variation of Ma’s Puffy Brunch Omelet.

I wouldn’t be surprised if there are a few folks wishing they’d jotted down the recipe.

So, here it is. 

On the bag it said:

Let the kids watch through the oven window as the batter rises to voluminous heights. Serve immediately - it deflates quickly.

Hints:

Want a bit of fruit with your pancakes? Here’s an easy fruit filling:

Melt in a nonstick skillet over medium heat

2 Tablespoons butter

Add

1/4 Cup dark brown sugar

1 can of peach slices, drained

Stir the peaches until they are warmed through and the sugar has melted.

Serve on the French Toast.

Sprinkle with confectioners’ sugar (optional)

You can also use thinly sliced fresh apples, peaches or pears - or a mixture.

This is also good with waffles and chicken.

                        Popover Oven Pancakes

Makes 6 servings

Place rack in lower third of oven.

Preheat oven to 425° F 

Place in a 9 x 13 inch baking pan

3 Tablespoons butter or margarine

Place the pan in the oven to melt the butter or margarine.

Remove the pan and tilt it around to coat the bottom of the pan.

Keep warm.

While the pan is in the oven, place in a large bowl  

6 eggs (or 3 whole eggs and 3 egg whites)

1 1/4 Cups water

Whisk together.

Add

1/2 Cup instant skim milk powder

1 Cup flour

1/4 Cup maple syrup

1/2 teaspoon salt

Whisk vigorously until blended.

The batter will be lumpy.

Pour the batter into the hot buttered baking pan.

Bake 20 minutes, or until puffed and golden. 

Sprinkle with 

confectioners’ sugar (optional)

Cut into squares and serve with maple syrup.

About the sky this week, thanks to the folks at The Farmers' Almanac…

July 4 - There’ll be a New Moon. 

Can’t see it, but won’t miss it if you’re enjoying the fireworks.

The New Moon is in Cancer, so warm family feelings should be in the air.

And that’s always a good thing.

Wishing a safe and Happy Holiday to everyone!

Carmela Soprano's Mom's Pear and Grappa Pound Cake

Okay… there are families.

And then there are families.

Some families are better faced with a bit of lubrication.

In one form or another.

Carmela's Mom is Sicilian.

So were some of my Aunts.

Some of our family get-togethers were a bit tense.

Nobody pulled out a knife or a piece.

But the bottles of wine and liquor were handy.

Just to keep the family lubricated.

Carmela's chapter Feeding My Family in Artie's The Sopranos Family Cookbook 

has a recipe called Mom's Pear and Grappa Pound Cake.

Grappa is Italian brandy… strong brandy.

Yeah, this sounds like something my Aunts would serve the family.

Grappa was served as an after-dinner drink, to help digest heavy meals. 

Some of my Uncles added Grappa to their espresso coffee.

Grappa went well with salted peanuts, pistachio nuts and other relatives.

Hint:

Canned fruits often vary.

You should have 1 1/4 Cups pears and 1/2 Cup liquid for the batter.

Yes, it's alright to have fruit in its own juice instead of heavy syrup.

To measure: pour 1/2 Cup pear liquid into a 2 Cup measuring cup.
Add chopped pear pieces until the liquid reaches the 1 3/4 Cup line.
Then you'll have just enough liquid and pear slices!

                        Mom's Pear and Grappa Pound Cake

Drain, reserving the liquid

16 ounce can pear halves or slices

Chop into 1/2 inch pieces.

Preheat oven to 350º

Grease a 10-inch Bundt or tube pan

Dust with flour and tap out the excess.

In a medium bowl stir together

3 Cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

In a large mixer bowl, beat at medium speed

1/2 pound unsalted butter, softened

1 1/2 Cups sugar

Beat until the mixture is light and fluffy, about 5 minutes.

Add, one at a time

3 large eggs

Beat well after each addition.

Beat in

the reserved pear liquid

3 Tablespoons Grappa, rum, or brandy

1 teaspoon vanilla

The batter will look curdled.  That's okay.

Reduce the mixer speed to low and add the flour mixture.

Scrape the sides as necessary, and beat until blended, about 1 minute.

With a spatula, stir in the chopped pears.

Scrape the batter into the prepared pan.

Bake 1 hour and 15 minutes.

The edge of the cake should pull away from the pan's sides.

A toothpick inserted into the center of the cake should come out clean.

Place the pan on a wire rack and cool for 10 minutes.

Invert the cake onto the rack and remove the cake from the pan.

Let cake cool completely on the rack.

Before serving, dust with

Confectioners' sugar

Would I make Carmela's Mom's Pear and Grappa Pound Cake again?

With relatives coming?  Oh, yeah.

And I'd keep the bottles and nut dishes handy.

The booze goes well with the nuts... and relatives.

One recipe down.  Fifteen more to go.

Sweetened Condensed Milk Cheesecake, with and without fruit / Homemade Sweetened Condensed Milk - Margaret Ullrich

Holy Saturday!

No, I'm not swearing.

Tomorrow is Easter.

Everything is ready for the family's feast.

Yeah, sure… you just got a phone call.

Would it be alright if a few more people joined your festivities?

You don't want to trash all the goodness you've developed over Lent.

I mean, you could drop dead right now and go straight up.

Sure, what's a few extra mouths… I mean… welcome guests.

The more the merrier, blah, blah, blah.

The main course usually gives you enough leftovers for a week.

No problem there.

But the dessert…

I've got just the thing.

A little over three years ago I did a post about The Great Cheesecake Battle.

Oh, yeah... I learned a lot after that beginner's post.

I mentioned that I make a quickie sweetened condensed milk cheesecake.

It doesn't need baking, just a couple of hours in the refrigerator.

Perfect for when it's hot.

Or for when you're getting hot under the collar.

About the crust:

You can use 2/3 of the mixture as a bottom crust and sprinkle the remaining crumbs on top as a garnish.

Or you can use all the crumbs as a bottom crust and top with a tin of pie filling.

Cherry usually is a favourite.

Or you can buy a prepared graham wafer crumb crust and top with the pie filling.

                        Sweetened Condensed Milk Cheesecake 

Combine in a medium bowl

2 Cups graham wafer crumbs

3 tablespoons sugar

6 tablespoons melted butter

Press 2/3 of the mixture into a 10 inch pan (see above).

Combine in a large mixer bowl

1 (8 oz / 250 g) package of cream cheese, cut up

1 can Sweetened Condensed Milk

1/3 Cup lemon juice

1 teaspoon vanilla

Beat at medium speed until it is smooth.

Pour filling over the crumb crust and top with remaining crumbs (see above).

Refrigerate at least 2 hours.

Top with pie filling (see above).

If you don't have cream cheese or pie filling but do have fruit cocktail, here's plan C.

                        Sweetened Condensed Milk Pie with Fruit Cocktail 

Combine in a medium bowl

2 Cups graham wafer crumbs

3 tablespoons sugar

6 tablespoons melted butter

Press 2/3 of the mixture into a 10 inch pan (see above).

Combine in a large mixer bowl

1 can Sweetened Condensed Milk

1/3 Cup lemon juice

Beat at medium speed until it is smooth.

Fold in

1 can fruit cocktail, drained

3 bananas, sliced

Pour filling over the crumb crust and top with remaining crumbs (see above).

Refrigerate at least 2 hours.

Top with crumbs (see above).

Don't have Sweetened Condensed Milk?

Have some bored kids?

Perfect.  Let them make this.

They'll really brag about the cheesecake.

And it'll look as if you, The Perfect Mom, had planned this all along as a way to involve them in the Easter festivities.

Take your bows wherever you can.

Homemade Sweetened Condensed Milk - using Powdered Skim Milk

Mix in a blender

1 Cup dry milk powder

3 Tablespoons butter, melted

1/2 teaspoon vanilla (optional)

2/3 Cup sugar

1/2 Cup boiling water

Blend and use.

Homemade Sweetened Condensed Milk - using Whole Milk

Mix in a heavy bottomed saucepan over a medium heat

1 1/2 Cup whole milk

1/2 Cup sugar

Bring the mixture to a simmer and stir until the sugar is dissolved.

Once the sugar is dissolved lower the heat to very low.

Reduce the milk by half.

It will take about 1 - 2 hours.

Whisk in

3 Tablespoons butter

1 teaspoon vanilla

Cool the mixture in the fridge for several hours until thick.

Peaches and Cream Dessert / Peach Melba Pie by Margaret Ullrich

Have a cup of heavy cream in the fridge?

Left over from when you made a pumpkin pie?

Half pint too small, quart too much.

Isn't that always the way.

No one wants jello in November.

Not when it's so cold outside.

It would be a shame to throw the cream away.

So, don't.

Of course you have a couple of tins of peaches on the shelf.

Just sitting there.

Getting dusty.

So, make a dessert.

                    Peaches and Cream Dessert / Peach Melba Pie

grease a 9 x 13" pan         

preheat oven to 400º           

Bake 45 min.

Mix together

2 Cups flour

2 Tablespoons sugar

5 teaspoons baking powder

1 teaspoon salt

Cut in 

1/2 Cup margarine (or 3 ounces oil)

Stir in

3/4 Cup milk

Press the mixture in the prepared pan.

Spread on the dough after it has been spread in the pan

1 Cup raspberry jam

Drain

2 cans peach slices or halves

Place the peaches on the raspberry jam

Combine

1 Cup heavy cream

1 Cup sugar

1 Egg

Pour the cream mixture over the peaches.

Sprinkle with

1 teaspoon nutmeg

Bake - cool - serve as a pie.