Johnny Cake or Corn Meal Cake

Theses amount are for 1 double batch

3 cups of flour

1 cup corn meal

1 1/3 cup sugar

2 tbsp. baking powder

1 tsp. salt

2 1/2 cups buttermilk

2/3 cups oil (canola)

1/4 cups melted butter

4 eggs

Combine all dry ingredients in a bowl.  With electric mixer blender mix together the remaining wet ingredients briefly and then mix into dry ingredients. Makes two 8 x 4 inch loaves or four 6 x 4 inch smaller loaf pans. Grease or spray pans with vegetable oil.

Bake at 350 degrees for 35 minutes or until golden brown.

Elizabeth and Sharon's Chilli Sauce

10 cups Chopped Tomatoes (about 16 tomatoes

3 cups chopped onions

1 1/2 cups chopped green peppers

1 cup chopped sweet red pepper

2 jalapeno peppers chopped

2 apples chopped

1 cup chopped celery

1 1/2 cups cider vinegar (from Campbell’Äôs Orchard)

1 1/4 cups white sugar

1/2  teaspoon each of:  pepper, nutmeg, allspice, celery seed, cinnamon, cloves and ginger

2 Tbsp. salt

Heat until mixture boils.  Simmer 1 ¬‡ - 2 hours.  Stir occasionally.   Sauce should be thick and wooden spoon should be able to stand on its own when it is ready.  Sterilize jars and lids while chilli sauce is cooking. When thickened pour hot mixture into jars and seal.  Use instructions from Canadian Living web site for complete canning instructions

Makes 10 ’Äì 12 250 ml Jars.

Elizabeth and Sharon's Chilli Sauce

Topping:

1 cup all- purpose flour

3/4 cups oats (quick or old-fashioned)

1 cup light brown sugar, firmly pcked

1/2 cup melted butter or margarine

1 teaspoon cinnamon

Filling:

4 cups diced rhubarb

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 teaspoon vanilla

Lightly sweetened whipped cream for topping, optional

Mix together the topping ingredients until crumbly.  Place diced rhubarb in a greased 9 inch square or round baking pan.  In a small saucepan combine sugar, cornstarch, water and vanilla.  Cook, stirring, until thickened and clear.  Pour over rhubarb and top with remaining crumb topping.  Bake at 350 degrees F. for about 50  to 60 minutes.  Cut in squares and serve warm either plain or with whipped cream or ice cream.   Rhubarb Crisp recipe makes about 8 servings. 

Pumpkin Loaf

This recipe makes 2 loaves of sweet bread.  We recommend one loaf for immediate use; store the other in the freezer, for up to one month.

3 cups (750ml) all-purpose flour

2 tsp. (10 ml) baking powder

2 tsp. (10 ml) baking soda

1 tsp.  (5 ml) salt

1 tbsp. (15 ml) ground cinnamon

2 cups (500 ml) granulated sugar

4 eggs

1 1/4 cup (310) vegetable oil

2 1/2 cups (625 mL) pumpkin puree

1/2 cup (125 ml) chopped walnuts

1/3 cup (75 mL) raisins

Icing sugar (optional)

Preheat oven to 350 F (180 C.).  Grease two 9 x 5-in (22.5 x 12.5 cm) loaf pans. 

Sift together flour, baking powder, soda, salt and cinnamon.  In a mixer, combine sugar, eggs, and oil; beat until smooth.  With mixer on low speed, add pumpkin puree alternately with flour mixture; mix until well combined.  Stir in walnuts and raisins. 

Divide batter between the two loaf pans.  Let stand 10 minutes then bake until a toothpick inserted in the centre of the loaf comes out clean, about 50 to 60 minutes.  Cool on a rack before removing from pans

Dust top with icing sugar if desired

Makes 2 loaves.