S: Cooke's Family Recipes
BC: Happy Birthday! To the best Cooke.
1: Nathalie Cooke's Secret Recipe Collection. May our hearts sing in the kitchen and our family be nourished and nurtured by the foods we prepare together. Happy birthday Love Malich and the Rosenbergs December 27, 2010
3: Banana Cake 1/2 cup butter/ margarine 1 1/2 cup sugar 2 eggs 1 tsp vanilla 2 large bananas 1 tsp baking soda 3/4 plain yoghurt 1 tsp baking powder 2 cups flour (sour cream can be used instead of yoghurt: 1 1/4 cups of sugar) 1. dissolve baking soda in yoghurt it will double in size 2. 350 F/ 9” square pan/ 50 mins Banana Frosting 2 tbs butter/ margarine 2 inch piece banana pinch of salt 1/2 tsp lemon juice 1 1/4 cup sugar (approx) Freezes well
5: Chocolate Chip Cookies 2 1/4 c flour 1 tsp baking soda 1 tsp salt 3/4 c white sugar 3/4 c dark brown sugar packed 2 sticks (1/2 lb) sweet butter at room temp 1 tsp vanilla 2 large eggs 1 12 oz package of chocolate chips Remember not to add chocolate chips into Cuisinart! Stir in after so as not to ruin/ purée chips Preheat to 375 F 1. Mix dry ingredients and set aside 2. Cream butter and sugar until light and fluffy 3. Add vanilla, beat. Add eggs, beat. Mix should be creamed and not curdled 4. Add flour mixture 5. Add chocolate chips Bake 9 mins
7: Sticky Toffee Pudding 3/4 cup boiling water 1 cup pitted dates, chopped 1 tsp baking soda 1 3/4 cups all-purpose flour 1 tsp baking powder 1/2 tsp salt 1/3 cup butter 3/4 cup brown sugar 2 eggs beaten 1/2 cup grated apples, not peeled Pour water over dates. Let soak until dates soften, about 30 minutes. Stir in baking soda. Preheat oven to 350F. Meanwhile sift together flour, baking powder, salt and reserve Cream together butter and sugar with an electric mixer until light and fluffy. Slowly beat in eggs. Fold in one third of flour, half of date mixture, another one third of flour, remainder of date mixture, then remainder of flour. Stir in apple. Butter an 8 x 8 square cake pen. Bake until centre of pudding feel firm to the touch, about 30-35 minutes, Cool for 5 minutes, then unmould into serving dish and serving dish and serve with sauce. Sticky Toffee sauce 1/2 cup butter 1 cup brown sugar 1 tbsp corn syrup 1/2 cup whipping cream Stir together all ingredients over medium heat until combined. Bring to boil and boil until mixture thickens, about 5 minutes.
9: Sorbet Raspberry: 300 ml raspberry juice 150 grams sugar 100 ml water (you can replace some of raspberry juice with orange juice) Strawberry: 300 ml strawberry purée 1 tbs lemon juice 125 grams sugar 100 ml water
11: HAWAIIAN MEATBALLS 2 lb. Ground beef or veal (or 2 lb. Lean beef or veal, cut in 1 1/2 '' chunks) 1 clove garlic 1 small onion 1 egg 1 1/2 tsp salt 1/4 tsp pepper 1/4 tsp ginger 2 tbsp bread crumbs Sauce 19 oz tin pineapple chunks drained (reserve 3/4 c. juice) 2 tbs cornstarch 1/2 c. juice from canned peaches 1/4 c. honey 2 tbs lemon juice or vinegar 1 tbs soya sauce 1/4 tsp ginger 1/4 tsp garlic power Aim to have as much liquid as possible Steel knife: If meat is not already ground, put about 1/4 of the beef chunks in the processor bowl and process until finely chopped, about 8 seconds. Do not over process, or meat will become tough. Transfer to a large mixing bowl. Repeat 3 more times with remaining beef chunks, adding each in turn to the mixing bowl. Drop garlic and onion through feed tube while machine is running. Process until minced. Scrape down sides of bowl. Add egg and process until onion is pureed. Add with remaining meatball ingredients to mixing bowl. Mix lightly to blend. Wet hands and form tiny meatballs as an appetizer or larger ones as a main course. Place on a foil-lined cookie sheet and bake at 400F for 25 minutes. Transfer meatballs to an ovenproof casserole. Add pineapple chunks to meatballs, reserving juice. Dissolve cornstarch in peach and pineapple juices in a small saucepan. Add remaining sauce ingredients. Bring to a boil, stirring constantly. Simmer for 2 minutes. Carefully pour over meatballs and mix gently.. Cover and bake at 350F for 45 minutes. Yield 8 to 10 servings as an appetizer, and 4 to 6 servings as a main course. Serve on a bed of fluffy hot rice. May be frozen, but add pineapple when reheating. Note: If desired, add about 1/2 cup peach slices during 10 minutes of cooking.
13: Butternut Squash Risotto Serves 4 to 6 people 1 medium butternut squash 5-6 cups stock, preferable homemade 2 tablespoons unsalted butter 1 tablespoon olive oil 4 shallots, peeled and minced 2 cups Arborio rice 1/2 cup dry white wine freshly grated nutmeg salt and freshly ground pepper 1 tablespoon chopped fresh rosemary, plus sprigs for garnish 1/2 cup freshly grated Parmesan Cut squash into eights and discard the seeds. Steam squash for 10 to 15 minutes or until tender. Scoop the flesh from the skin and mash lightly. In a large saucepan, heat stock to a simmer. In a large heavy saucepan over medium heat, melt 1 tablespoon butter. Add oil and shallots: cook for 2 minutes. Add rice: cook, stirring for 5 minutes. Add wine to rice and cook, stirring until wine is nearly absorbed. Stir in a cup of stock and the squash; simmer until liquid is nearly absorbed. Continue stirring in stock a ladleful at a time, until rice is creamy and firm but not hard in the center. 15 to 20 minutes. Add nutmeg and salt and pepper to taste. Add chopped rosemary. Stir in the remaining butter and most of the Parmesan. Serve in shallow bowls garnished with the remaining cheese and rosemary sprigs.
15: Quick Lamb Chop Curry 2 tbs olive oil 1 onion chopped 2 stalks celery chopped I clove garlic minced 1/2 cup raisins 2 tbs curry powder 1 cup beef stock 1/2 cup tomato sauce 1 bay leaf 8 loin lamb chops In heavy saucepan, over med heat, heat 4 tsp (20 ml) of the oil; cook onion, stirring for 3 minutes or until softened. Add celery, apple, garlic, raisins and curry powder; cook for minutes stir in stock and tomato sauce; add bay leaf bring to boil, reduce heat and simmer for 10 minutes.
17: Nanaimo Bar Grease a 9’’ square cake pan Crust: In saucepan combine 1/2 cup butter 1/4 c. granulated sugar 5 tbs cocoa 1 egg 1 tbs vanilla Cook over medium heat, stirring constantly, until smooth and slightly thickened Stir in 1 2/3 cup graham crackers crumbs 1c. desiccated coconut 1/2 c. chopped walnuts Press into pan and place in fridge Filling: Cream 1/4 c. butter 1/2 c. cup butter 2 tbs instant vanilla pudding mix OR 2 cups sifted icing sugar 3 tbs milk 1 egg 2 c. sifted icing sugar spread over crust and chill Topping: Melt together 4 squares unsweetened chocolate 1 tbs butter spread on top and chill When set, cut into squares
19: Key Lime Pie 14 oz sw. condensed milk grated rind and juice 4 limes 1/2 c. whipping cream 6 tbs sour cream 3 oz cream cheese 2 tbs sugar pour into pastry shell
21: Ice Cream 4 egg yolks 100 g sugar 1 tsp corn flour 1/2 litre of milk Coffee Dilute 2 tsp instant coffee in hot milk Banana Fine purée of 3 ripe bananas
23: Chocolate Ganache (icing) Fill a 2 cup glass measuring cup with semi-sweet chocolate chips (the better the chocolate, the better the icing) Cover with whipping cream (just cover) Microwave and stir until smooth Stir in 1 tbs butter Refrigerate until spreadable (2-3 hours)
25: Passover Chocolate Mousse Cake | 10 oz. Semi-sweet chocolate 1 tsp. Instant coffee 1 1/4 cups margarine 10 eggs, separated 1 cup sugar 1/4 cup sugar Preheat oven to 350F. Melt chocolate with instant coffee. Cool. Cream 1 1/4 cups margarine and I cup of sugar. Add chocolate mixture to this. Add the egg yolks, one at a time, then beat for 15 minutes. Beat egg whites with 1/4 cup sugar until stiff. Fold into the chocolate mixture. Pour 3/4 of mousse into 8 or 9-inch springform pan and bake for 50 minutes. Refrigerate rest of mousse. Let cake cool. Remove from springform and use remaining mousse to frost cake. Note: This recipe is also pareve.
27: "There is no love sincerer than the love of food." ~George Bernard Shaw | Lemon Chiffon Pie Crust: 1 1/2 cups graham crackers crumbs 1/4 cups sugar 1/4 cup softened butter Combine and press into pie plate. Bake at 375F for 8 minutes or until edges are lightly browned. Filling: 1/2 envelope gelatin 2 tbs cold water 2 eggs, separated 1/2 cup sugar pinch of salt juice of 1 lemon and grated peel of 1/2 lemon 1/2 cup whipping cream