Family Friday Recipe - Welsh Bara Brith

My mother-in-law is a great cook.  Really.  I'm not just saying this to get on her good side.  She is a fantastic cook.  My goal for our upcoming trip is to snag her recipe for steak and kidney pie.  Not that I could ever hope to come near to her creation.  It is mouthwatering, filling, comfort food, everything wonderful.  It is often our "reward" for a long day of travel across the pond.

In the meantime, her Bara Brith is also a knock-out.  Bara brith is kind of like of a fruit cake, but not quite as dense.  Serve it with tea, or coffee.  Divine!

Marion's Bara Brith

2 oz. margarine

4 oz. brown sugar

8 oz. sultanas, golden raisins or other minced fruit

1 tsp. bicarbonate of soda (baking soda)

pinch of salt

1/4 pint of boiling water

1 egg

8 oz. self-rising flour

Use a loaf pan, greased and lined. 

Put margarine, sugar, minced fruit, bicarb of soda and salt in bowl. 

Pour in boiling water and mix.  Beat in egg and flour. 

Cook one hour at 350 degrees. 

She's added a line at the bottom:

"Honestly, it does work."

Well, we begged for the recipe but have not tried it yet.  But I know it does work, I've seen her do it on numerous occasions.  She's even tutored our friends on what might have gone wrong with their attempts!
Try it, tell me if you like it. 



 

Family Recipe Friday - Orange Almond Cake

This gluten-free Orange Almond Cake is a new recipe in our household, and it is a keeper!  And I have to say, it is yummy indeed!  I wish I had thought to make this for our Easter buffet last week.  The flavors are refreshing, perfect for a springtime celebration.

It is best when eaten still relatively warm (but what cake isn't, right?!!!).  Also, this cake is so moist, as I pulled away the parchment paper, it cracked down the top!  So it most definitely could not stand up to any frosting.  It is suggested that it be served with whipped cream or vanilla ice cream on the side.  You could add a drizzle of Grand Marnier or other liqueur, but it really doesn't need it.  This cake just melts in your mouth.

Gluten-Free Orange Almond Cake

--3 large oranges
--500 grams white sugar
--6 large eggs
--500 grams almond meal

Directions - Heat oven to 365 degrees.
1.  Bring a pot of water to boil; add oranges.  Cover and simmer for one hour.
2.  Strain off water and cool the oranges.
3.  While oranges cool, use a food processor to mix sugar and eggs until all is dissolved.  Pour into a bowl.
4.  Cut the oranges in half and de-seed.  Place oranges (peel and pith) into food processor and pulp until reasonably smooth.  This mixture will be somewhat lumpy.
5.  Pour mixture into the sugar/egg mix and add the almond meal.  Gently mix together until incorporated.
6.  Line a springform pan with parchment paper.  Pour mixture into pan and bake for 50-60 minutes at 365 degrees.
7.  Remove and let cool. 

Be careful when removing from pan--our experience was that this cake is extremely moist, which makes it so delicious.  However, it also makes it difficult to remove the paper and may experience some cracking (as ours did).  Instead of placing it on a platter, we decided to use a straight-sided quiche dish, for extra support should it need it.  It's all worth it, though!  Enjoy!

Family Friday Recipe - Graham Cracker Crisp

This is my cousin Barbara's recipe.  Barb is just the nicest person.  I always think there are two kinds of people: those who can be nice when others are around; you know what I mean, people who show a good "social face."  My cousin Barb is the other type of person:  nice even when no one is looking, probably especially when no one is looking!  Supportive, sweet, generous and always smiling--the epitome of a kind soul and gentle spirit! 

Barb brought a panful of these crisps to our Spring-time open house, probably 15 years ago.  They are so yummy, I asked for the recipe, which she sent in the mail the next week.  And I'll tell you, at that time, I didn't cook at all!  Since then, of course, I've turned into someone who enjoys cooking.  But these are still easy to make and mmm, mmm, good!

Graham Cracker Crisp

--Line cookie sheet with foil, spray with PAM.  Line foil with graham cracker squares.

--Heat oven to 350 degrees. 

--In a sauce pan, melt:
one stick butter
one stick margarine

--Add 1/2 cup sugar.  Boil three minutes.  Pour over top of crackers, spreading and covering evenly. 

--Sprinkle top with one cup chopped pecans or other chopped nuts.  Bake 10 to 13 minutes at 350 degrees.

--Remove from oven.  While still warm, but firm, cut and break into rectangles!
 

Family Friday Recipe - Oh My, Mom's Fudge!

My mom makes the Best Fudge, ever!  Yes, in capital letters, as in, she could win the Best Fudge Ever contest, hands down, every year!

It's the simplest of recipes.  Mom was always a good cook.  But of all her recipes, there are about ten or so that I love, occasionally crave and re-create for myself; this is one of them.  It's not exactly the healthiest of recipes, but hey, it's FUDGE!

I remember as a kid standing at the stove, stirring with the old wooden spoon as the butter melted, then mixing in the sugar and cocoa, working to get everything mixed.  After a few minutes, Mom would check on the progress and usually take over, because I was so lacking in the good strength to mix it all well! 

Because Mom's fudge is so delicious, I have asked her to never bring it to my house again...because I will eat all of it within one day!  I'm not exaggerating, I am like that.  Therefore, I don't have a photo to include.  Anyway, here's the most important part of this post...my mom's fabulous fudge recipe.  Enjoy!

Mom's Super-Delicious, Super-Easy Fudge

1 pound confectioner's sugar

1/2 cup cocoa powder, unsweetened

1/4 tsp. salt

6 Tbsp. butter

4 Tbsp. milk

1 Tbsp. vanilla extract

Optional:  You can add one cup of chopped nuts if you like. (I love nuts, but not in my fudge!)

Before starting, grease a 9 x 14 pan with butter. 

These days, I use PAM.  Mom always did, and still does, use Crisco!

In a heavy three-quart saucepan, combine all ingredients. 

Over very low heat, constantly stir mixture until well combined and smooth. 

Remove from heat.  (If you are adding nuts to the fudge, stir them in now.) 

Quickly spread onto prepared pan.

Refrigerate two hours or until firm.  Cut into one-inch squares.  Makes 24 pieces.

Friday Family Recipe - Cauliflower Pizza

Over the last year, my family research has taught me a lot of things.  Most of all, it brings home to me, in so many ways, just how different my life today is from the lives led by my ancestors. 

While we all love grandma's cookie recipes, Mom's chicken soup, and all the other great foods of our relatives, every now and then, I, too, have a contribution to the family recipe collection.  Here's another: cauliflower pizza.  This is not my original recipe; it was given to me by my online diet support group friends.  You may be thinking, big deal, another version of a veggie pizza, just with cauliflower on top.  That's where this recipe differs.  The crust is made from cauliflower, and many people say if they didn't know that cauliflower was the crust's main ingredient, they would not be able to guess.  I must admit, I was skeptical.  But this was last Sunday's dinner, and I'm here to tell you, it's pretty darn yummy!
 
Preheat oven to 440 degrees.  I begin by trimming and cleaning a head of cauliflower, cutting into chunks, and pulverizing it in the food processor.  This turns it into a flour-like consistency, although it will be a bit moist.  That right there is something my ancestors could not have done!  "Ancestors" and "food processor" are words that you almost never see in the same sentence!

Add one cup of the mashed cauliflower with 1/4 cup of Eggbeaters, 1/2 teaspoon oregano, and 1/2 cup of shredded mozzarella cheese.  (If you are trying to go the healthy route, low-moisture, part-skim works well.) 

Spread this on a cookie sheet that has been generously sprayed with Pam or similar product.  Even better, use parchment paper to prevent sticking. 

Use a spatula and spread/pat this mixture into a circle, about ten inches or so in diameter.  Place in a preheated oven for 12-15 minutes, until very nicely browned.  The edges should look almost burnt. 

I checked my pizza "crust" at 12 minutes, and wound up cooking for a few minutes more, and more, and more.  The entire cooking time for me was almost 20 minutes.  But since all ovens are different, be sure to check it at 12 minutes.

Remove the crust from the oven.  If you used parchment, slide the paper off the pan, lightly spray the pan with Pam, then slide just the crust back onto the hot pan.  Top with three tablespoons of your favorite (sugar-free, if desired,) pizza sauce.  Then sprinkle with 1/2 cup of shredded mozzarella.  Add toppings.  In the one above, I added chopped fresh spinach, then sliced up a few black olives, some mushrooms, and even some...wait for it...tofu pepperoni!

Place back in the oven, under the broiler.  Watch carefully to make sure it doesn't burn, remove when cheese is melted.  Cut into wedges.  Talk about YUM!  ENJOY!

Family Friday Recipe - Beef in Designer Beer

That I'm even considering a blog post on my cooking skills makes me hoot with laughter.  You see, I'm one of those people who only likes to cook when I have a lot of time.  Hubby is one of those dash-of-this, dash-of-that cooks, and everything turns out fine in 20 minutes.  Not me.  I follow the recipe line by line, measure everything exactly.  I just never got the knack of that. 

Beef in Designer Beer

Photo from Delia Online

Beef in Designer Beer is basically beef stew topped with slices of French bread, topped with Gruyere cheese.  Add your favorite adult beverage and it doesn't get much better!   

This recipe came to me by way of a dear friend who put us up for a time when we visited them in Africa a few years back.  She prepared this meal for us on our first night there.  After traveling for more than 24 hours straight, it was a welcome bit of home cooking.  Now it's part of my winter kitchen repertoire.

This is the perfect meal for a snowy day.  Having the oven on warms up the house, and everything smells terrific!  While I can't take credit for this recipe, it is one I prepare often.  It also impresses your guests, making them believe that you've been cooking all day.  The recipe is originally from Delia Smith, the British equivalent of a Martha Stewart or some other Food Network celebrity.   I copied and pasted the recipe from her website with a few changes.  For Delia's additional comments, visit here. 

For the croutons:  --  She refers to them as croutons--they are actually slices of French bread.

1 tablespoon olive oil --  or more as needed.  Not too much or bread will be soggy.

1 garlic clove, crushed  --  As we like garlic, I always use a bit more.

6 x 1 inch thick slives of French bread, cut slightly diagonally

6 level teaspoons of wholegrain mustard

4 oz. grated Gruyére cheese  --  I usually use a bit more Gruyére.

 

For the stew:

2 lb. of braising or stewing steak cut into 2 inch squares

15 fl. Ounces of designer beer.  --  Newcastle Brown Ale works well, but in a pinch I have even used Heineken Light and it’s still delicious!

1 tablespoon olive oil

12 oz. onions, peeled and cut into quarters

2 garlic cloves, crushed

1 heaping teaspoon of plain flour

A few sprigs of fresh thyme

2 bay leaves

Salt and freshly ground black pepper

--

To prepare the croutons: 

You can make the croutons well ahead of time and, to do this, pre-heat the oven to 350°F (180°C).

Drizzle the olive oil on to the baking sheet, add the crushed garlic, then, using either your hands or a piece of kitchen paper, spread the oil and garlic all over the baking sheet.

Now place the bread slices on top of the oil, then turn them over so that both sides have been lightly coated with the oil. Bake for 20-25 minutes till crisp and crunchy.

--

To prepare the stew: 

When you're ready to cook the beef, lower the oven temperature to 300°F (150°C). Take the flameproof [LeCreuset or similar] casserole dish, place it over direct heat, then heat the oil until sizzling hot and fry the meat, 3 or 4 pieces at a time, until they turn a dark mahogany color on all sides. Make sure you don't overcrowd the pan or they will create steam and never become brown. As you brown the meat remove it to a plate then, when all the meat is ready, add the onions to the pan, still keeping the heat high. Toss them around until they become darkly tinged at the edges – this will take about 5 minutes. After that add the crushed garlic, let that cook for about 30 seconds or so, then turn the heat down, return the meat to the casserole and sprinkle in the flour. Using a wooden spoon, stir until all the flour has been absorbed into the juices.

It will look rather stodgy and unpromising at this stage but not to worry – the long slow cooking will transform its appearance. Now gradually stir in the beer and, when it's all in, let the whole thing gently come up to simmering point, and while that's happening add salt, freshly milled black pepper and the thyme and bay leaves. Then, just as it begins to bubble, put the lid on, transfer it to the centre shelf of the oven and leave it there for 2½ hours. Don't be tempted to taste it now or halfway through the cooking as it does take 2½ hours for the beer to mellow and become a luscious sauce.

Just before you want to serve the beef, remove bay leaves and thyme sprigs.  Pre-heat the grill, spread the croutons with the mustard and sprinkle them with the grated Gruyère, then arrange them on top of the meat and pop the casserole under the broiler until the cheese is bubbling. Then serve immediately.

ENJOY!

Sunday Sweet - Welsh Cakes

Over the holidays we got together with our friends from the (unfortunately, now-defunct) St. David's Welsh-American Society.  This is a group of locals who are either Welsh-born, like hubby, or of Welsh ancestry.  When the Society was active, we met monthly and enjoyed Welsh foods while listening to a speaker, usually on a topic of Welsh culture or history.  My father-in-law was always a favorite speaker on those occasions when they were in town from across the pond. 

When the group got together in late November to kick off the holiday season, hubby used his mum's recipe for a favorite dessert, Welsh cakes.  Cooked on a griddle, they are flat little treats, about two inches in diameter--the size of a regular cookie, but not as sweet.  Lots of butter, some sugar, the somewhat crumbly texture of a scone.  Delicious!



Welsh Cakes - makes 16-18, use medium cutter

8 ozs. S.R. [self-rising] Flour

4 ozs. butter

1 ozs. ground almonds

2 - 3 ozs. Caster Sugar*

3 ozs. Dried Fruit**

1 egg

Pinch Salt

A little milk if needed.

Rub butter into flour.  Add other dry ingredients.  Add beaten egg and a little milk if necessary.  Rest mixture in refrigerator for a little while [about one hour].  Roll out and cut into rounds 3/8 inch thick.  Cook on griddle on one side.  Turn over and repeat.

*Caster sugar is sold as "super fine" sugar in U.S. supermarkets.
**Golden raisins work well.

Welsh cakes cooling on the rack,
soon to be devoured.



Eating Welsh Cakes Makes You Happy!



Sunday Supper - Gather Round the Table



c. 1944



This group looks like they're having a nice Sunday dinner around the table, sharing food and love.

My mom is at front left, smiling for the camera.  I hate to brag but isn't she gorgeous!  I love the way my Dad is smiling at her.

To her left sits her step-brother Jimmy,

stepdad Earle,

her baby daughter (my sister) Diane in highchair,

stepbrother Pat,

her Mom (Mae) and

husband (my dad) Ed.

How I'd love to go back in time and join this smiling group, even for just a little while. 



Sunday Sweet - Honey Tea Loaf

This Sunday Sweet recipe comes from my Welsh mother-in-law, Marion Jones.  She made Honey Tea Loaf for our party of Welsh friends the last time she visited us in America.

It was a spur of the moment decision to bake this loaf and include it in the party spread.  It was Thanksgiving weekend, and I was working on my annual Christmas cards.  As we chatted, she hastily wrote the recipe on the back of a Christmas card liner.

(Mum's) Honey Tea Loaf 

Ingredients:

8 ounces dried fruit

1/4 pint cold tea

4 tablespoons clear honey*

1 tablespoon water

1 egg

1/2 lb. S.R. Flour**

Honey to glaze

  *Clear honey--the regular honey found in grocery stores is suitable for this recipe.

**Self-rising flour.

1. Place fruit in basin.  Mix tea, water and honey together and pour over fruit.  Leave to soak overnight.
2. Prepare moderate oven.  350 Degrees F / Gas mark 4.  Grease a loaf tin.
3. Stir egg with fruit mixture and beat well.  Add flour and mix thoroughly.  Turn into prepared tin and cook for 1 to 1 ¼ hours until firm and browned.
4. Leave to cool in tin for 10 minutes. Turn onto a wire cooling rack.  Brush top with honey to give a sticky glaze.  Serve loaf sliced and buttered. 

NB:  This loaf will improve in flavor if stored for up to four weeks in a closed tin.

Try this yummy recipe!  With a steaming cup of hot tea, it makes a traditionally British afternoon snack.