Category Archives: Recipes

Unbaked Chocolate Coconut Square

Chocolate Coconut Squares
Chocolate Coconut Squares

This no-bake chocolate coconut square is one of the easiest to make and it does not take a lot of ingredients.  The recipe calls for graham wafer crumbs –   to make this square gluten-free, use gluten-free graham style crumbs. There may be a number of brands of these crumbs available. I use the Kinnikinnick brand. In fact, the squares in the photos in this post are made with these gluten-free crumbs.

Chocolate Coconut Squares
Chocolate Coconut Squares

This square is almost candy-bar quality.  It is not a thick square but it is rich, moist, and very tasty! A great treat anytime and a sure favorite on any sweet tray.

Chocolate Coconut Squares
Chocolate Coconut Squares

Unbaked Chocolate Coconut Square

Ingredients:
½ cup butter, softened at room temperature
2 tbsp brown sugar
2 tbsp granulated sugar
3 tbsp unsweetened cocoa

1 extra large egg, room temperature, beaten
1 tsp vanilla

2 cups graham wafer crumbs
1 cup shredded unsweetened coconut
½ cup chopped pecans

Method:
Line 9”x9” baking pan with parchment paper, leaving enough paper overhang that finished square can be lifted from the pan for easy icing and cutting.

Combine butter, sugars, and cocoa in medium-sized heavy bottomed saucepan.  Cook over medium low heat until butters melt and ingredients are combined and heated.  Stir frequently to prevent scorching.  Do not boil.

Add the beaten egg and vanilla.  Cook over medium low heat for 2-3 minutes, stirring constantly.

Remove from heat and add the graham wafer crumbs, coconut, and pecans.  Stir to combine ingredients well.

Spread mixture evenly in prepared pan.  Cool.  Ice with buttercream icing (recipe follows). Cut into squares of desired size.

Icing

Ingredients:

2 cups sifted powdered sugar (aka icing sugar/confectioner’s sugar)
3 tbsp butter, softened at room temperature
2½ tbsp water
½ tsp almond flavoring

1 – oz square semi-sweet chocolate
1 tbsp butter, softened at room temperature

Method:
Combine the powdered sugar and butter in bowl of stand mixer.  Mix on low speed to blend in butter.  Add the water and almond flavoring and increase speed to medium-low to blend ingredients. Increase speed to high and beat an additional minute to ensure ingredients are well combined and icing is smooth.  Additional water may be required to make icing of desired spreading consistency. If adding additional water, add by ½ teaspoon at a time.

Spread icing evenly over square.  Melt the chocolate square and butter in small dish in microwave only until the ingredients have melted enough to be blended together.  Drizzle in desired design over icing.  Cut squares into desired size.

Yield:  1 – 9”x9” pan of squares

Chocolate Coconut Squares
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Unbaked Chocolate Coconut Square

Easy-to-make unbaked chocolate coconut square is sure to appeal to any sweet tooth and make a fine addition to sweet trays

Course Dessert
Author My Island Bistro Kitchen

Ingredients

  • 1/2 cup butter, softened at room temperature
  • 2 tbsp brown sugar
  • 2 tbsp granulated sugar
  • 3 tbsp unsweetened cocoa
  • 1 extra large egg, room temperature, beaten
  • 1 tsp vanilla
  • 2 cups graham wafer crumbs
  • 1 cup shredded unsweetened coconut
  • 1/2 cup chopped pecans

Icing

  • 2 cups sifted powdered sugar (aka icing sugar/confectioner's sugar)
  • 3 tbsp butter, softened at room temperature
  • 2 1/2 tbsp water
  • 1/2 tsp almond flavoring
  • 1 oz square semi-sweet chocolate
  • 1 tbsp butter, softened at room temperature

Instructions

  1. Line 9”x9” baking pan with parchment paper, leaving enough paper overhang that finished square can be lifted from the pan for easy icing and cutting.
  2. Combine butter, sugars, and cocoa in medium-sized heavy bottomed saucepan. Cook over medium low heat until butters melt and ingredients are combined and heated. Stir frequently to prevent scorching. Do not boil.

  3. Add the beaten egg and vanilla. Cook over medium low heat for 2-3 minutes, stirring constantly.
  4. Remove from heat and add the graham wafer crumbs, coconut, and pecans. Stir to combine ingredients well.
  5. Spread mixture evenly in prepared pan. Cool. Ice with buttercream icing (recipe follows). Cut into squares of desired size.

Icing

  1. Combine the powdered sugar and butter in bowl of stand mixer. Mix on low speed to blend in butter. Add the water and almond flavoring and increase speed to medium-low to blend ingredients. Increase speed to high and beat an additional minute to ensure ingredients are well combined and icing is smooth. Additional water may be required to make icing of desired spreading consistency. If adding additional water, add by ½ teaspoon at a time.
  2. Spread icing evenly over square. Melt the chocolate square and butter in small dish in microwave only until the ingredients have melted enough to be blended together. Drizzle in desired design over icing. Cut squares into desired size. 

    Yield: 1 – 9”x9” pan of squares

Recipe Notes

To make this square gluten-free, use gluten-free graham style crumbs.

 

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Chocolate Coconut Squares
Chocolate Coconut Squares

Clementine Curd

Clementine Curd
Clementine Curd

Christmas is an excellent time to make clementine curd when fresh clementines are readily available.  While certainly lesser known than the traditional lemon curd, clementine curd is lovely in its own way.

Less sharp and “puckery” than lemon curd, clementine curd is almost identical in color to lemon curd (perhaps a slight bit paler) and still has a lovely citrus flavour.

Clementine Curd
Clementine Curd

Be prepared to devote some time and patience to making any curd.  It cooks slowly over a pot of simmering (never boiling) water to reach its finished stage (170F on a candy thermometer). You may wish to read my previous postings on making lemon curd and rhubarb curd for hints and tips on make curd as the same techniques apply to the making of clementine curd.

Clementine Curd
Clementine Curd

Use this clementine curd in the same way in which you would use lemon curd — as a spread on biscuits, scones, muffins, or toast; as a filling for cakes; in a parfait with Greek yogurt; or as a filling for tarts and cookies. Bottle the curd in a fancy jar and you have a lovely gift for someone, especially if you include a batch of homemade scones or biscuits with it.

Clementine Curd
Clementine Curd

[Printable recipe follows at end of posting]

Clementine Curd

Ingredients:

¾ cup caster* sugar or granulated sugar
2½ tsp clementine zest
7 tbsp freshly squeezed clementine juice, strained (apx. 5 clementines, depending on size)
2 extra-large egg yolks
1 large whole egg
3 tbsp unsalted butter at room temperature

Method:

In bottom of double boiler, bring about 2” of water to the simmer point (around 200°F). Maintain the water at this simmer point over medium-low heat.  Place sugar in top of double boiler or heat-proof bowl.  Mix in the clementine zest.  Whisk the clementine juice into sugar.
In small bowl, lightly beat the 2 egg yolks and the whole egg together with a fork, just enough to break up the yolks and blend with the whole egg.  Whisk the eggs into the sugar-clementine juice mixture. Add the soft butter.  Place this pot or bowl over the simmering water. Stir the mixture continuously as it cooks until it is thickened and the temperature of the mixture registers 170°F on a candy thermometer.  Be patient as this will take awhile. Make sure the water in the bottom of the boiler does not boil and stays only at the simmer point.
Remove curd from heat and strain through a mesh strainer to remove any of the egg white that may have coagulated as well as the clementine rind.  Pour strained curd into a sterilized bottle.  Place a piece of plastic wrap directly on the surface of the curd to prevent it from forming a skin on top. Cool at room temperature. Remove plastic wrap. Cover jar tightly and refrigerate for up to 1 week.

Yield: Apx. 1 cup

*caster sugar may also be known as fruit sugar, berry sugar, super fine sugar, or instant dissolving sugar.

Note:  Altitude may affect the temperature at which the water reaches the simmering point. The important thing is that the water in the bottom of the double boiler does not boil or touch the top of the double boiler/heatproof bowl during the cooking of the curd.

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Clementine Curd

Similar to lemon curd but more mellow, this delightful clementine curd is especially love at Christmas when fresh clementines are readily available.
Course Dessert
Author My Island Bistro Kitchen

Ingredients

  • 3/4 cup caster sugar or granulated sugar
  • 2 1/2 tsp clementine zest
  • 7 tbsp freshly squeezed clementine juice, strained (apx. 5 clementines, depending on size)
  • 2 extra-large egg yolks
  • 1 large whole egg
  • 3 tbsp unsalted butter at room temperature

Instructions

  1. In bottom of double boiler, bring about 2” of water to the simmer point (around 200°F). Maintain the water at this simmer point over medium-low heat. Place sugar in top of double boiler or heat-proof bowl. Mix in the clementine zest. Whisk the clementine juice into sugar.
  2. In small bowl, lightly beat the 2 egg yolks and the whole egg together with a fork, just enough to break up the yolks and blend with the whole egg. Whisk the eggs into the sugar-clementine juice mixture. Add the soft butter. Place this pot or bowl over the simmering water. Stir the mixture continuously as it cooks until it is thickened and the temperature of the mixture registers 170°F on a candy thermometer. Be patient as this will take awhile. Make sure the water in the bottom of the boiler does not boil and stays only at the simmer point.
  3. Remove curd from heat and strain through a mesh strainer to remove any of the egg white that may have coagulated as well as the clementine rind. Pour strained curd into a sterilized bottle. Place a piece of plastic wrap directly on the surface of the curd to prevent it from forming a skin on top. Cool at room temperature. Remove plastic wrap. Cover jar tightly and refrigerate for up to 1 week. Yield: Apx. 1 cup

Recipe Notes

*caster sugar may also be known as fruit sugar, berry sugar, super fine sugar, or instant dissolving sugar.

Note:  Altitude may affect the temperature at which the water reaches the simmering point. The important thing is that the water in the bottom of the double boiler does not boil or touch the top of the double boiler/heatproof bowl during the cooking of the curd.

 

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Clementine Curd
Clementine Curd

 

Clementine Curd
Clementine Curd

 

Clementine Curd
Clementine Curd

 

Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls
Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls are a Christmas treat in my neck of the woods and, for many, it isn’t Christmas unless there is a batch or two of these delectable homemade confections.  They are one food item that just never seems to go out of style. And, they are addicting! Who can stop at just one!

Chocolate Peanut Butter Ball
Chocolate Peanut Butter Ball

These balls are not difficult to make and only take very basic ingredients. They are, however, a bit time consuming to make because the peanut butter and butter must be melted then mixed in with the icing sugar (which you may know as confectioner’s sugar or powdered sugar) and crisp rice cereal.  Then the balls need to be formed from the mixture, chilled, and then individually dipped in melted chocolate and chilled again. It’s critical that the icing sugar be sifted (and before it is measured). No matter how soft and fluffy the icing sugar may seem, there are always little lumps/clumps that will not mix in as well as if the sugar is sifted. Take the time to do this step.

Chocolate Peanut Butter Balls
Chocolate Peanut Butter Balls

It’s important that the balls not be formed too large as they will get larger in size when dipped in chocolate.  The size to aim for would be the size of a chocolate truffle that would fit nicely inside a paper candy cup so form the mixture into ½” inch balls. They may look small at this stage but they’ll get bigger once dipped in chocolate.  These confections are meant to be 1-2 bites and they are rich!

A teaspoon can be used to twirl the balls around in the chocolate and to swirl the tops; however, my preference is to use a spiral swirl candy dipper.

Spiral Swirl Candy Dipper
Spiral Swirl Candy Dipper

I find it is much more efficient, the excess chocolate can be dripped off the balls with a gentle tap or two of the swirl dipper tool on the side of the pot, and the tops of the balls are automatically swirled attractively when the balls drop from the candy dipper tool.

Using a spiral swirl candy dipper to coat chocolate peanut butter balls
Using a spiral swirl candy dipper to coat chocolate peanut butter balls

Various kinds of chocolate can be used in which to dip the balls.  Semi-sweet chocolate chips are the norm; however, white chocolate can be used as can peanut butter chips for the ultimate peanut butter flavor.  Sometimes, I will mix the semi-sweet chocolate chips with the peanut butter chips and this makes a lovely coating as well.  Melted chocolate in contrasting colors can be used, if desired, to decorate the tops of the balls.

Chocolate Peanut Butter Balls
Chocolate Peanut Butter Balls

Store the balls between layers of waxed paper in an airtight container in the refrigerator.  These balls freeze well.

[Printable recipe follows at end of posting]

Chocolate Peanut Butter Balls

Ingredients:
1 cup smooth peanut butter
¼ cup + 1 tbsp butter
½ tsp vanilla
2¼ cups sifted icing sugar (apx. ½ pound)
1½ cups crisp rice cereal

10 oz semi-sweet chocolate chips, white chocolate, or peanut butter chips (or a combination of all three)

Method:
Line two large rimmed baking sheets with wax paper.  Set aside.

Combine peanut butter and butter in small saucepan.  Melt the butters over medium-low heat, stirring frequently to prevent scorching. Remove from heat and stir in vanilla.

In large heat-proof bowl, combine the icing sugar and rice cereal.  Pour the melted peanut butter and butter mixture over the cereal and icing sugar. Mix ingredients with large spoon or hands until all of the icing sugar has been fully incorporated.

Pinch off bits of the mixture and form into ½” balls.  Place balls on one of the prepared baking sheets. Refrigerate for about 30 minutes, or until firm.

Melt half of the chocolate in the top of a double boiler or heat proof bowl over a pot of simmering (not boiling) water.  Using a teaspoon, or a spiral swirl candy dipper, dip the balls into the chocolate and swirl to coat.  If using the spiral swirl dipper, gently tap the dipper tool on the side of the chocolate pot to remove any excess chocolate from the dipped balls.  Transfer dipped balls to the second prepared baking sheet. Melt remaining chocolate as needed to complete the dipping process. Refrigerate for 30 minutes.  Store balls between layers of wax paper in airtight container. Keep refrigerated or freeze for longer storage.

Yield:  Apx. 50-55 balls

Chocolate Peanut Butter Balls
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Chocolate Peanut Butter Balls

A tasty confection that combines peanut butter, butter, icing sugar, and crisp rice cereal formed into balls dipped in decadent chocolate

Course Snack
Cuisine American
Author My Island Bistro Kitchen

Ingredients

  • 1 cup smooth peanut butter
  • 1/4 cup + 1 tbsp butter
  • 1/2 tsp vanilla
  • 2 1/4 cups sifted icing sugar (apx. 1/2 pound)
  • 1 1/2 cups crisp rice cereal
  • 10 oz semi-sweet chocolate, white chocolate, or peanut butter chips (or a combination of all three)

Instructions

  1. Line two large rimmed baking sheets with wax paper. Set aside.
  2. Combine peanut butter and butter in small saucepan. Melt the butters over medium-low heat, stirring frequently to prevent scorching. Remove from heat and stir in vanilla.
  3. In large heat-proof bowl, combine the icing sugar and rice cereal. Pour the melted peanut butter and butter mixture over the cereal and icing sugar. Mix ingredients with large spoon or hands until all of the icing sugar has been fully incorporated.

  4. Pinch off bits of the mixture and form into ½” balls. Place balls on one of the prepared baking sheets. Refrigerate for about 30 minutes, or until firm.
  5. Melt half of the chocolate in the top of a double boiler or heat proof bowl over a pot of simmering (not boiling) water. Using a teaspoon, or a spiral swirl candy dipper, dip the balls into the chocolate and swirl to coat. If using the spiral swirl dipper, gently tap the dipper tool on the side of the chocolate pot to remove any excess chocolate from the dipped balls. Transfer dipped balls to the second prepared baking sheet. Melt remaining chocolate as needed to complete the dipping process. Refrigerate for 30 minutes. Store balls between layers of wax paper in airtight container. Keep refrigerated or freeze for longer storage.

    Yield: Apx. 50-55 balls

 

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Savory Mushroom and Quinoa Crostini

If you are like me, you are always on the hunt for tasty little appetizers or hors d’oeuvres to serve at functions.

Savory Mushroom and Quinoa Crostini
Savory Mushroom and Quinoa Crostini

These easy-to-prepare savory little toasts are my latest creation and are packed full of flavor. Red onion, garlic, mushrooms, and red pepper are sautéed in butter and seasoned with nutmeg, summer savory, and thyme. The seasoned and sautéed vegetables are combined with cooked quinoa added for texture and visual appeal along with Parmesan cheese for additional flavor. The ingredients are bound together with chicken stock, cream, and maple syrup to add a touch of sweetness.

Spooned on to olive-oiled baguette slices, each crostini is topped with grated cheddar cheese.  For mine, I used a locally produced cheese –  Appletree Smoked Cheddar Cheese produced in PEI by COWS Creamery.

Savory Mushroom and Quinoa Crostini Hors d'oeuvres
Savory Mushroom and Quinoa Crostini Hors d’oeuvres

These hors d’oeuvres are easily made into a gluten-free version. Simply use a gluten-free baguette and ensure that all other ingredients are gluten-free.  One important factor to keep in mind with hors d’oeuvres is to ensure that they can easily be eaten with grace by guests – that means no huge chunks of ingredients that can pull apart when chewed into. Hors d’oeuvres should be able to be eaten with the use of only one hand.  While the mushrooms could be sliced, instead of chopped, for this hors d’oeuvre, they would need to be very small.

Savory Mushroom and Quinoa Crostini
Savory Mushroom and Quinoa Crostini

[Printable Recipe Follows at end of Posting]

 Savory Mushroom and Quinoa Crostini

 Ingredients:

1½ tbsp butter
¼ cup red onion, finely chopped

1 garlic clove, minced
1 cup white button and/or cremini mushrooms, coarsely chopped
2 tbsp red pepper, finely chopped
1/8 tsp nutmeg
¼ tsp dried summer savory
1/8 tsp dried thyme

4 tsp chicken stock
2 tbsp heavy cream
2 tsp pure maple syrup
¼ cup cooked quinoa
4 tsp finely grated Parmesan cheese
Salt and pepper, to taste

¼ cup grated Cheddar cheese

Fresh herbs for garnish

1 French baguette
Olive Oil for brushing on baguette slices

Method:

Over medium heat, melt butter in saucepan.  Add onions and garlic and sauté for 1 minute.  Add the mushrooms and sauté for 3-4 minutes, stirring frequently.  Add the red pepper, nutmeg, summer savory, and thyme.  Sauté for an additional 1-2 minutes, stirring frequently.

In small bowl, combine the chicken stock, cream, and maple syrup.  Add the quinoa, Parmesan cheese, and sautéed vegetables.  Season with salt and pepper to taste and combine all ingredients well.

Slice baguette into 16 slices between ¼” and  ½” thick.  Brush each slice with small amount of olive oil.  Divide mixture evenly between the 16 slices.  Sprinkle with grated cheddar cheese.  Place crostini on baking sheet and broil for 1-2 minutes or just until cheese has melted.  Garnish with fresh herbs. Serve hot.

Yield:  16 appetizers

Savory Mushroom and Quinoa Crostini
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Savory Mushroom and Quinoa Crostini

These easy-to-prepare savory little toasts are packed full of flavor.  Featuring mushrooms, quinoa, cheese, and select seasonings, these tasty bites are sure to be a favorite hors d'oeuvre at your next gathering.

Course Appetizer
Servings 16
Author My Island Bistro Kitchen

Ingredients

  • 1 1/2 tbsp butter
  • 1/4 cup red onion, finely chopped
  • 1 garlic clove, minced
  • 1 cup white button and/or cremini mushrooms, coarsely chopped
  • 2 tbsp red pepper, finely chopped
  • 1/8 tsp nutmeg
  • 1/4 tsp dried summer savory
  • 1/8 tsp dried thyme
  • 4 tsp chicken stock
  • 2 tbsp heavy cream
  • 2 tsp pure maple syrup
  • 1/4 cup cooked quinoa
  • 4 tsp finely grated Parmesan cheese
  • Salt and pepper, to taste
  • 1/4 cup grated Cheddar cheese
  • Fresh herbs for garnish
  • 1 French baguette
  • Olive oil for brushing on baguette slices

Instructions

  1. Over medium heat, melt butter in saucepan.  Add onions and garlic and sauté for 1 minute.  Add the mushrooms and sauté for 3-4 minutes, stirring frequently.  Add the red pepper, nutmeg, summer savory, and thyme.  Sauté for an additional 1-2 minutes, stirring frequently.

  2. In small bowl, combine the chicken stock, cream, and maple syrup. Add the quinoa, Parmesan cheese, and sautéed vegetables. Season with salt and pepper to taste and combine all ingredients well.
  3. Slice baguette into 16 slices about 1/2" thick. Brush each slice with small amount of olive oil. Divide mixture evenly between the 16 slices. Sprinkle with grated Cheddar cheese. Place slices on baking sheet and broil for 1-2 minutes or just until cheese has melted. Garnish with fresh herbs. Serve hot.
Savory Mushroom and Quinoa Crostini
Savory Mushroom and Quinoa Crostini

Sultana Cake Recipe

Sultana Cake
Sultana Cake

Sultana Cake, believed to be of British/Scottish origins, is so named because sultana raisins are the main ingredient.  Often served at tea time, this unfrosted cake is a cross between a war cake, a Dundee cake, and a fruitcake. More sweet than a war cake and definitely less rich than a traditional fruitcake, this is a hearty, stick-to-the-ribs, kind of cake. Unlike a fruitcake, liquor is not common in a Sultana Cake.

Traditionally, I believe, Sultana Cake only had the raisins and maybe some nuts in it. My recipe, however, is slightly more luxurious with the addition of currants along with some glazed cherries and mixed fruit though the raisins are still the main ingredient.

Sultana Cake
Sultana Cake

This is a much easier and quicker cake to make than is a fruitcake.  There is no need to soak the fruit in liquor for a day or two before making the cake.  Essentially, the raisins, currants, glazed cherries, and mixed fruit are dredged with 1/2 cup of the flour just before they are added to the batter to prevent them from dropping to the bottom of the cake during baking. I like to add some grated orange and lemon rind for extra flavour.

The butter should be softened at room temperature (not microwaved) for about 45 minutes or so before creaming.  Microwaving the butter changes its consistency and it is more liquified.  Butter that is softened naturally at room temperature is much creamier and fluffs better when beaten with the sugar. Yes, that lovely fluffy texture of the butter and sugar is what results in a soft even crumb in cakes.

The eggs and milk should be at room temperature for about 30 minutes or so before mixing in to the batter.  The eggs need to be at roughly the same room temperature as the butter. If the eggs are cold and hit the soft warm butter, guess what? The eggs harden the butter again and this will un-do all the lovely creaming that has been done and will affect the cake’s texture, creating a dense hard crumb.  The same holds true for the milk which also needs to be at room temperature to allow it to blend smoothly into the butter-sugar-egg mixture.  Ever see cold milk poured into the cake batter that immediately looks lumpy or curdled?  This can result in uneven baked products.

Sultana Cakes are traditionally made in round baking pans.  My recipe calls for a 10″ round tube (funnel) pan that is 4″ deep. It has a 16-cup capacity so there is adequate room for the cake to expand as it bakes. Tube pans are great for dense cakes as they provide more uniform baking.  With dense cakes, like Sultana Cake, it is sometimes difficult to get the outer edges of the cake and the center evenly baked at the same time. Removing the “center” of the cake eliminates this problem. Some pans have a removable bottom and these are very useful when it comes to removing the cake from the pan.  I line the bottom of the pan with a layer of parchment and then spray the sides of the pan with cooking spray.

Placing a small pan of water on the bottom shelf, or floor, of the oven while the cake bakes helps to keep the cake moist. If the cake starts to brown too much, loosely tent it with tin foil.

Sultana Cake
Sultana Cake

Unlike a fruitcake that needs to age three to four weeks before serving so flavours are deepened, a Sultana Cake does not need to age. That said, I usually do wrap and leave my Sultana Cake for 48-72 hours before cutting.

This is a delightful anytime cake although I often make it around Christmas.  It’s a perfect alternative for anyone who finds fruitcake just a little too rich for their palate. It’s especially nice with a lovely cup of tea.

This cake freezes very well.

Sultana Cake
Sultana Cake
[Printable recipe follows at end of posting]

Sultana Cake

Ingredients:

1 lb sultana raisins
¼ lb currants
8 oz red and green glazed cherries
8 oz. mixed glazed fruit

1 cup unsalted butter, room temperature
1¾ cups brown sugar packed
5 large eggs, room temperature
1 tbsp vanilla
1 tsp lemon flavoring
1½ tsp grated orange rind
1½ tsp grated lemon rind

3½ cups all-purpose flour (reserve ½ cup for dredging the fruit)
1¼ tsp baking powder
¾ tsp salt

1 cup milk, room temperature

Method:

Preheat oven to 325°F. Spray 4” deep 10” round tube (funnel) pan with cooking spray and line bottom with parchment paper.

In large bowl, mix the raisins, currants, glazed cherries, and mixed fruit.  Dredge with ½ cup of the flour called for in the recipe.  Set aside.

Cream the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Beat at medium-high speed for one additional minute. Add the vanilla and lemon flavoring and mix well. Add the grated orange and lemon rind. Mix well.

Sift remaining 3 cups of flour, baking powder, and salt together.  Add to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.  Beat at medium-high speed for 1 additional minute. Add the floured fruit mixture and stir just until ingredients are combined.

Spoon batter into prepared pan, using knife to smooth top.  Place small pan of hot water on lower shelf, or floor, of oven to provide moisture to the cake as it bakes.  Bake cake in center of middle rack for approximately 2½ hours or until cake tester inserted in or near centre of cake comes out clean. Let cake cool in pan for about 30 minutes before carefully removing from pan by inverting it on a tea towel and removing the paper.  Carefully turn the cake top side up on to a wire cooling rack.

Yield:  One 10” round cake

Sultana Cake
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Sultana Cake

Less sweet than a fruitcake, this Sultana Cake, enhanced with glazed fruit, is moist and flavorful.


Author My Island Bistro Kitchen

Ingredients

  • 1 lb sultana raisins
  • ¼ lb currants
  • 8 oz red and green glazed cherries
  • 8 oz. mixed glazed fruit
  • 1 cup unsalted butter room temperature
  • cups brown sugar packed
  • 5 large eggs room temperature
  • 1 tbsp vanilla
  • 1 tsp lemon flavoring
  • tsp grated orange rind
  • tsp grated lemon rind
  • cups all-purpose flour reserve ½ cup for dredging the fruit
  • tsp baking powder
  • ¾ tsp salt
  • 1 cup milk room temperature

Instructions

  1. Preheat oven to 325°F. Spray 4” deep 10” round tube (funnel) pan with cooking spray and line bottom with parchment paper.
  2. In large bowl, mix the raisins, currants, glazed cherries, and mixed fruit. Dredge with ½ cup of the flour called for in the recipe. Set aside.
  3. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat at medium-high speed for one additional minute. Add the vanilla and lemon flavoring and mix well. Add the grated orange and lemon rind. Mix well.
  4. Sift remaining 3 cups of flour, baking powder, and salt together. Add to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Beat at medium-high speed for 1 additional minute. Add the floured fruit mixture and stir just until ingredients are combined.
  5. Spoon batter into prepared pan, using knife to smooth top. Place small pan of hot water on lower shelf, or floor, of oven to provide moisture to the cake as it bakes. Bake cake in center of middle rack for approximately 2½ hours or until cake tester inserted in or near centre of cake comes out clean. Let cake cool in pan for about 30 minutes before carefully removing from pan by inverting it on a tea towel and removing the paper. Carefully turn the cake top side up on to a wire cooling rack.

 

Sultana Cake
Sultana Cake
Sultana Cake, so named because sultana raisins are a key ingredient, is a lovely moist cake that is a cross between a warcake and a fruitcake.
Sultana Cake

Old-fashioned Jam Squares

Old-fashioned Jam Squares
Old-fashioned Jam Squares

Jam Squares are an old-fashioned favourite that I grew up with.  They are easy to make and only take common ingredients.  While any kind of jam may be used, they are most showy when red jam, such as raspberry, is chosen. They are a treat at any time and look especially good on sweet trays for special events.

Jam Squares
Jam Squares

[Printable Recipe follows at end of posting]

Old-Fashioned Jam Squares

Ingredients:

1/3 cup butter
1 egg
1 tsp vanilla
½ tsp almond flavoring
½ cup white sugar
1 cup + 2 tbsp all-purpose flour
1 tsp baking powder
¼ tsp salt
¼ tsp cinnamon
⅛ tsp cardamom
Finely grated rind of 1 lemon
½ cup raspberry jam

Method:

Preheat oven to 350°.

Assemble ingredients.

Prepare 8”x8” pan by lining with parchment paper.

With electric mixer, beat butter well in medium-sized bowl.  Beat in egg, vanilla, and almond flavouring.

Sift  sugar, flour, baking powder, salt, cinnamon, and cardamom together.  Stir in grated lemon rind.  Add to butter-egg mixture and blend thoroughly.

Shape dough into a small oblong shape.  Cut off about one-third of the dough and place in freezer for 15 minutes.

Meanwhile, press remaining  dough into prepared pan.  Place pan in freezer for 15 minutes.

Remove both the reserved dough and the pan from the freezer.  Evenly spread the ½ cup raspberry preserves over dough in pan.

Using a grater, grate the reserved dough evenly over the jam.

Bake for 35 minutes or until topping on square is lightly golden in color.

Let square cool completely in pan before removing and cutting into 16 squares.

Old-fashioned Jam Squares

Yield: 16 squares

These easy-to-make showy squares take only common ingredients. While any kind of jam may be used, they are most showy when red jam is chosen.

Ingredients

  • 1/3 cup butter
  • 1 egg
  • 1 tsp vanilla
  • ½ tsp almond flavoring
  • ½ cup white sugar
  • 1 cup + 2 tbsp all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • ? tsp cardamom
  • Finely grated rind of 1 lemon
  • ½ cup raspberry jam

Instructions

  1. Preheat oven to 350°.
  2. Assemble ingredients.
  3. Prepare 8”x8” pan by lining with parchment paper.
  4. With electric mixer, beat butter well in medium-sized bowl. Beat in egg, vanilla, and almond flavouring.
  5. Sift sugar, flour, baking powder, salt, cinnamon, and cardamom together. Stir in grated lemon rind. Add to butter-egg mixture and blend thoroughly.
  6. Shape dough into a small oblong shape. Cut off about one-third of the dough and place in freezer for 15 minutes.
  7. Meanwhile, press remaining dough into prepared pan. Place pan in freezer for 15 minutes.
  8. Remove both the reserved dough and the pan from the freezer. Evenly spread the ½ cup raspberry preserves over dough in pan. Using a grater, grate the reserved dough evenly over the jam.
  9. Bake for 35 minutes or until topping on square is lightly golden in color.
  10. Let square cool completely in pan before removing and cutting into squares.
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Jam Squares

Gluten Free Light Fruitcake Recipe

Gluten Free Light Fruitcake
Gluten Free Light Fruitcake

This posting contains my newly-developed recipe for gluten free light fruitcake.

This cake is so tasty that it’s hard to tell it is actually gluten free!  The flours I use in this recipe are the one-to-one gluten free flour along with almond flour and coconut flour that add lovely flavour and texture to the cake batter.

Gluten Free Light Fruitcake
Gluten Free Light Fruitcake

As always, ensure that all ingredients (not just the flours) called for in the recipe are indeed gluten free and have not been cross contaminated with products containing gluten.

Gluten Free Light Fruitcake
Gluten Free Light Fruitcake

Rather than rewrite all the tips I have for making fruitcakes, I am directing readers to my previous postings for dark fruitcake and light fruitcake. While these two recipes are for regular fruitcakes that are not gluten free, the tips I have provided in those postings apply equally to this gluten free version of a fruitcake.

Gluten Free Light Fruitcake
Gluten Free Light Fruitcake

[Printable recipe follows at end of posting]

Gluten-Free Light Fruitcake

Ingredients:

¼ lb golden sultana raisins
1½ oz green glazed cherries
2½ oz red glazed cherries
1½ oz glazed pineapple rings, chopped
3 oz mixed glazed fruit
2 tbsp citron
3 tbsp brandy
3 tbsp flaked coconut
½ tsp finely grated lemon rind
½ tsp finely grated orange rind

¼ cup butter, softened at room temperature
1/3 cup granulated sugar
2 large eggs, separated
¼ tsp pure vanilla
¼ tsp almond flavoring
¼ tsp lemon flavoring
3 tbsp applesauce

¾ cup one-to-one gluten-free flour
1½ tbsp almond flour
1 tbsp coconut flour
¾ tsp baking powder
¼ tsp zanthan gum
Pinch salt

1½ tbsp orange juice
1 tbsp lemon juice
2 tbsp brandy

Few glazed cherries for cake top decoration (optional)
Extra brandy for brushing on cake as it ages and for soaking cheesecloth in which to wrap the cake

Method:

In medium-sized bowl, combine the raisins, cherries, glazed pineapple, mixed glazed fruit, and citron. Mix well.  Stir in the three tablespoons of brandy to coat the fruit.  Cover tightly with plastic wrap. Let stand for about 24 hours to macerate the fruit, stirring occasionally. When ready to mix up the cake, add the coconut and grated lemon and orange rind.  Stir well.

Prepare 6-inch square fruitcake pan that is at least 2¼” deep and has a removable bottom:  Lightly spray the bottom and sides of the pan with cooking spray.  Line the pan (bottom and sides), with brown paper or double thickness of parchment paper.  Lightly spray the paper.

Preheat oven to 275°F.

In medium-sized bowl, and using an electric hand mixer, beat the butter until creamy.  Gradually add the sugar and beat until mixture is light and creamy. Separate eggs and set aside the whites. Add the egg yolks to the creamed butter and sugar, one at a time, beating well after each addition and scraping the sides of the bowl with a spatula to ensure ingredients are all incorporated. Beat 1 additional minute. Beat in the vanilla, almond, and lemon flavorings.  Stir in the applesauce.

Remove 3 tbsp of the one-to-one gluten free flour from the ¾-cup called for in the recipe and set aside to flour the fruit.  Sift the remaining one-to-one gluten free flour, almond flour, and coconut flour together with the baking powder, zanthan gum, and salt.

In measuring cup or small bowl, combine the orange and lemon juices along with the two tablespoons of brandy.

Add the dry and wet ingredients to the beaten butter-sugar-egg mixture in three additions, starting and ending with the flour mixture.  Transfer batter to a larger bowl, big enough to accommodate the amount of fruit to be added.

Sprinkle reserved 3 tablespoons of the one-to-one gluten free flour over the macerated fruit to which the coconut and grated lemon and orange rind have been added. Toss ingredients lightly and quickly.  Gently fold the fruit mixture into the batter.

In clean bowl with clean beaters, beat the egg whites until stiff but not dry. Gently fold the whipped egg whites into the batter.

Transfer batter by large spoonfuls into the prepared baking pan.  Use a knife to evenly spread the batter in the pan, smoothing the top.  Add a few glazed cherries as decorations to the top of the cake, if desired.

Place small pan of hot water on the lower rack in the oven.  Place fruitcake in center of middle rack and bake for approximately 1¼ – 1½ hours, or until cake is firm to the touch and cake tester inserted into centre of cake comes out clean. After about 35-40 minutes or so of baking, loosely tent cake with tin foil to prevent it from browning too much. When cake is baked, remove from oven and place on rack.  Let cake cool in pan for about 40 minutes before carefully removing from pan by inverting it on to a tea towel and removing the paper.  Carefully turn the cake, top side up, on to a wire cooling rack.

Let cake cool completely before brushing well with brandy and wrapping in brandy-soaked cheesecloth, followed by plastic wrap and tin foil. Store in a sealed plastic bag in a cool, dry area.  Remove wrapping and brush cake top and sides with brandy once a week for 2-3 weeks, as the cake “ages”, before cutting and serving. After cake has aged 2-3 weeks, it is recommended to refrigerate the cake or, if not using in near future, freeze it.

Yield:  1 – 2 lb cake (apx. weight)

NOTE:  As always, ensure that all ingredients used in the recipe are, in fact, gluten free.

Gluten Free Light Fruitcake Recipe

Yield: 1 - 2 lb cake (apx. weight)

A gluten free light fruitcake that is studded with a mixture of brandy-soaked glazed fruit baked within a batter made with gluten free one-to-one flour, almond flour, and coconut flour.

Ingredients

  • ¼ lb golden sultana raisins
  • 1½ oz green glazed cherries
  • 2½ oz red glazed cherries
  • 1½ oz glazed pineapple rings, chopped
  • 3 oz mixed glazed fruit
  • 2 tbsp citron
  • 3 tbsp brandy
  • 3 tbsp flaked coconut
  • ½ tsp finely grated lemon rind
  • ½ tsp finely grated orange rind
  • ¼ cup butter, softened at room temperature
  • 1/3 cup granulated sugar
  • 2 large eggs, separated
  • ¼ tsp pure vanilla
  • ¼ tsp almond flavoring
  • ¼ tsp lemon flavoring
  • 3 tbsp applesauce
  • ¾ cup one-to-one gluten-free flour
  • 1½ tbsp almond flour
  • 1 tbsp coconut flour
  • ¾ tsp baking powder
  • ¼ tsp zanthan gum
  • Pinch salt
  • 1½ tbsp orange juice
  • 1 tbsp lemon juice
  • 2 tbsp brandy
  • Few glazed cherries for cake top decoration (optional)
  • Extra brandy for brushing on cake as it ages and for soaking cheesecloth in which to wrap the cake

Instructions

  1. In medium-sized bowl, combine the raisins, cherries, glazed pineapple, mixed glazed fruit, and citron. Mix well. Stir in the three tablespoons of brandy to coat the fruit. Cover tightly with plastic wrap. Let stand for about 24 hours to macerate the fruit, stirring occasionally. When ready to mix up the cake, add the coconut and grated lemon and orange rind. Stir well.
  2. Prepare 6-inch square fruitcake pan that is at least 2¼” deep and has a removable bottom: Lightly spray the bottom and sides of the pan with cooking spray. Line the pan (bottom and sides), with brown paper or double thickness of parchment paper. Lightly spray the paper.
  3. Preheat oven to 275°F.
  4. In medium-sized bowl, and using an electric hand mixer, beat the butter until creamy. Gradually add the sugar and beat until mixture is light and creamy. Separate eggs and set aside the whites. Add the egg yolks to the creamed butter and sugar, one at a time, beating well after each addition and scraping the sides of the bowl with a spatula to ensure ingredients are all incorporated. Beat 1 additional minute. Beat in the vanilla, almond, and lemon flavorings. Stir in the applesauce.
  5. Remove 3 tbsp of the one-to-one gluten free flour from the ¾-cup called for in the recipe and set aside to flour the fruit. Sift the remaining one-to-one gluten free flour, almond flour, and coconut flour together with the baking powder, zanthan gum, and salt.
  6. In measuring cup or small bowl, combine the orange and lemon juices along with the two tablespoons of brandy.
  7. Add the dry and wet ingredients to the beaten butter-sugar-egg mixture in three additions, starting and ending with the flour mixture. Transfer batter to a larger bowl, big enough to accommodate the amount of fruit to be added.
  8. Sprinkle reserved 3 tablespoons of the one-to-one gluten free flour over the macerated fruit to which the coconut and grated lemon and orange rind have been added. Toss ingredients lightly and quickly. Gently fold the fruit mixture into the batter.
  9. In clean bowl with clean beaters, beat the egg whites until stiff but not dry. Gently fold the whipped egg whites into the batter.
  10. Transfer batter by large spoonfuls into the prepared baking pan. Use a knife to evenly spread the batter in the pan, smoothing the top. Add a few glazed cherries as decorations to the top of the cake, if desired.
  11. Place small pan of hot water on the lower rack in the oven. Place fruitcake in center of middle rack and bake for approximately 1¼ - 1½ hours, or until cake is firm to the touch and cake tester inserted into centre of cake comes out clean. After about 35-40 minutes or so of baking, loosely tent cake with tin foil to prevent it from browning too much. When cake is baked, remove from oven and place on rack. Let cake cool in pan for about 40 minutes before carefully removing from pan by inverting it on to a tea towel and removing the paper. Carefully turn the cake, top side up, on to a wire cooling rack.
  12. Let cake cool completely before brushing well with brandy and wrapping in brandy-soaked cheesecloth, followed by plastic wrap and tin foil. Store in a sealed plastic bag in a cool, dry area. Remove wrapping and brush cake top and sides with brandy once a week for 2-3 weeks, as the cake “ages”, before cutting and serving. After cake has aged 2-3 weeks, it is recommended to refrigerate the cake or, if not using in near future, freeze it.

Notes

NOTE: As always, ensure that all ingredients used in the recipe are, in fact, gluten free.

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Gluten Free Light Fruitcake
Gluten Free Light Fruitcake
Gluten Free Light Fruitcake studded with glazed fruit and flavored with brandy