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Cooking For Fun
 
Canadian Sweets
 
 
Quebec Apple Dumplings

1 Pie dough (double batch)
1/4 cup Cheddar cheese-grated
12 Apples; medium- peeled & cored
1/2 cup Mincement
1/4 cup Rum
Butter
3/4 cup Sugar
1/4 cup Sugar; Brown
1/4 cup Cream
Lemon rind; 1/2 lemon
 
Preheat oven to 400F. Make enough pie enough to roll into 12 6"x6" squares (about a double batch.) Sprinkle each square with 1 tsp grated cheddar. Peel and core apples and place one on each square. Fill the centre of each apple with 2 tsp (or 1 heaping tsp) of mincement, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar. Bring diagonally opposite corners of dough over the apple to form ears at the top. Cover the 'ears' with aluminium foil. Mix the brown sugar, cream and grated lemon rind. Brush the dumplings with this mixture and bake 35 to 45 minutes in 400F oven.Remove foil, brush ears with cream mixture and return to oven till 'ears' are brown. Serve warm to plain cream or sweetened cream, flavoured with rum.

Prince of Wales Cake
(Dark Cake)

1/2 cup Butter
1 cup Brown sugar
3 Egg yolks
1 cup Raisins, dredged with flour
1 tablespoon Molasses
2 cup Flour, sifted
1/2 cup Sour milk
1 teaspoon Nutmeg
1 teaspoon Ground cloves
1 t easpoon Baking soda
WHITE PART:
1 cup Flour
1/2 cup Cornstarch
1/2 cup Butter, softened
1 cup Granulated sugar
1/2 cup Milk
2 teaspoon Baking powder
3 Egg whites, stiffly beaten

DARK CAKE:  Cream butter; then add sugar, beating well. Add egg yolks singly, with a spoonful of the flour. Beat well and add raisins. Slowly pour in molasses and milk, with a small amount of the flour. Sieve in remaining flour, with spices and soda. Mix well. Pour into prepared straight-sided pan and bake at 350F for about 1 hour.

WHITE CAKE: Sift flour and cornstarch. Rub in butter. Blend in sugar. Mix milk with baking powder and combine well. Fold in egg whites. Pour into prepared pan. Bake at 350F for about 1 hour. While no instructions were provided, caramel or almond icing are suggested for this cake.

Banana Torte Glace'
Authentic French-Canadian Torte from Classic Pastry records 1930's and 1940's.

1 cup sliced bananas tossed lightly in
1 tablespoon lemon water *see note-set aside
2/3 cup sugar
2/3 cup arrowroot powder
1/4 teaspoon salt
1 quart lemon water*see note
1 teaspoon vanilla extract
1 teaspoon Grand Marnier

Mix sugar,arrowroot powder, and salt in double boiler top. Set over just boiling water and heat,stirring in lemon water a little at a time until it starts to thicken.  DECREASE the stirring to now and then for 5-7 minutes.  It will pull up and clear. Remove from heat and add vanilla and Grand Marnier and cool on a cloth towel stirring now and then.(The final 10 minutes of "cooking" occurs on the counter and will cook off any concerns about alcohol) *lemon water is 2/3 cup FRESH lemon juice -no substitute in room temperature water to make 1 quart and use 1 tablespoon for banana preparation in step 1.

To assemble torte: Working quickly before torte filling sets,pat bananas dry(spreading them out between paper towels or lint-free dishcloths works well)and place in cooled shell.Pour torte filling over and gently fold bananas through.

To finish torte: Prepare a basic three egg -white meringue(I know,you will end up with 1
leftover yolk) and spread carefully on top of torte making sure to seal the edges. Bake in a 350 degree oven on center rack for 12-15 minutes.Chill uncovered for 3-4 hours.  Avoid opening and closing the fridge to prevent meringue weepiness.
 
 

 

 
 
 
 
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