Cherry Cake Squares

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Cherry Cake Squares

These cookies were inspired by another popular Holiday baking staple here in Newfoundland and a very popular recipe on this website at this time of year, Cherry Pound Cake. It's found in practically every home in the province during the Christmas season so I thought, why not translate it into a cookie square version too. These almond tinged cookie squares are pretty easy to make and are another great addition to the Holiday freezer.

Cherry Cake Squares

Recipe by Barry C. Parsons

Based upon a Newfoundland favorite Christmas cake and ideal for the holiday freezer, these easy cookie squares are quick to prepare, freeze exceptionally well and are always a hit with kids of all ages.

Prep time: 10-15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Yield: 25 cookie squares
Ingredients

• 1 cup butter
• 1 1/2 cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp almond extract 
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 cups flour
• 1 cup glace cherries, quartered
• FOR THE FROSTING
• 2 cups icing sugar (powdered sugar)
• 1/2 cup butter
• 1 tsp vanilla extract
• 1 -2 tbsp milk

Directions

1. Cream butter sugar and vanilla until light and fluff.
2. Add the eggs, vanilla and almond extracts and beat well.
3. Sift together the flour, baking powder and baking soda.
4. Add dry ingredients to the creamed mixture, folding to combine well.
5. Fold in the chopped cherries.
6. Spread in a parchment lined or greased 9 inch square baking pan and bake for 50-60 minutes at 350 degrees F. (325 for glass bake ware) A toothpick inserted in the center should come out clean. (This recipe is too large for an 8x8 pan. If you do not have a 9x9 pan you can multiply the entire recipe by 1 1/2 and use a 9x13 pan instead if you have one of those.)
7. Remove from oven and cool completely on a wire rack.
8. Frost with vanilla frosting.
9. For the vanilla frosting beat together the butter, icing sugar, vanilla and milk until, light, fluffy and of a good spreadable consistency. Add the milk only a little at a time until the proper consistency is achieved.
10. Spread over the cooled cookies and cut into squares or bars.
11. These freeze very well in airtight containers.

For over 175 more tried and tested cookie recipes be sure to browse our 

Pinterest Cookie Board 

Cherry Cake Squares

These cookies were inspired by another popular Holiday baking staple here in Newfoundland and a very popular recipe on this website at this time of year, Cherry Pound Cake. It's found in practically every home in the province during the Christmas season so I thought, why not translate it into a cookie square version too. These almond tinged cookie squares are pretty easy to make and are another great addition to the Holiday freezer.

Cherry Cake Squares

Recipe by Barry C. Parsons

Based upon a Newfoundland favorite Christmas cake and ideal for the holiday freezer, these easy cookie squares are quick to prepare, freeze exceptionally well and are always a hit with kids of all ages.

Prep time: 10-15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Yield: 25 cookie squares
Ingredients

• 1 cup butter
• 1 1/2 cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp almond extract 
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 cups flour
• 1 cup glace cherries, quartered
• FOR THE FROSTING
• 2 cups icing sugar (powdered sugar)
• 1/2 cup butter
• 1 tsp vanilla extract
• 1 -2 tbsp milk

Directions

1. Cream butter sugar and vanilla until light and fluff.
2. Add the eggs, vanilla and almond extracts and beat well.
3. Sift together the flour, baking powder and baking soda.
4. Add dry ingredients to the creamed mixture, folding to combine well.
5. Fold in the chopped cherries.
6. Spread in a parchment lined or greased 9 inch square baking pan and bake for 50-60 minutes at 350 degrees F. (325 for glass bake ware) A toothpick inserted in the center should come out clean. (This recipe is too large for an 8x8 pan. If you do not have a 9x9 pan you can multiply the entire recipe by 1 1/2 and use a 9x13 pan instead if you have one of those.)
7. Remove from oven and cool completely on a wire rack.
8. Frost with vanilla frosting.
9. For the vanilla frosting beat together the butter, icing sugar, vanilla and milk until, light, fluffy and of a good spreadable consistency. Add the milk only a little at a time until the proper consistency is achieved.
10. Spread over the cooled cookies and cut into squares or bars.
11. These freeze very well in airtight containers.

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The Ultimate Newfie Touton Burger

The Ultimate Newfie Touton Burger

One of my biggest pet peeves about places that serve a big, juicy burger is that it is too often served on an bun that is not substantial enough to handle it. By the time you get half way through the burger the bun has all but disintegrated and you are waving to the server for extra napkins. A big sloppy burger needs a bun that can tame all that juicy goodness.

Here in Newfoundland we are very, very fond indeed of our toutons, which are what we traditionally call the leftover dough from baking bread that gets fried up in pork fat. You can read more about toutons here.

Toutons have body and a slightly chewy texture when fried so one of the things that I have been meaning to try for ages is to make large toutons to use as burger buns. This was a bit of a culinary lark in my mind, so half jokingly I whipped up a couple of big toutons to give it a shot. I made them from store bought touton dough which is readily available in one of our local markets. Hey, if those food trucks on TV can throw out a burger on a glazed donut, using a touton suddenly didn't seem so nuts; in fact it sounded downright reasonable by comparison.

Well, it might have started out as a semi joke but I absolutely loved this burger!! The grill-toasted touton held the burger together fantastically well and added a great, slightly chewy texture to the burger. It was delicious and Spouse agreed that it was a fantastic idea as she scarfed down her first bite!

Since I was going with a very local idea for the buns, I decided to incorporate more local products and ingredients to create a totally "Newfie" burger. A friend had gifted me with some moose meat from last fall's hunt, which is extremely lean. I ground it myself, adding 20% of the finished weight in ground salt fatback pork which added seasoning, moistness and flavor to the burger. The burger was then served with some local slab bacon that I thickly hand sliced and slowly fried to crisp. The mayo that tops the burger is infused with garlic, apple cider vinegar and savoury, a herb that is popularly used here in a very simple poultry stuffing that we call "dressing". All that sounds like an episode of Newfoundland "Epic Meal Time" doesn't it? ;)

To make the touton burger buns use

3 oz touten dough (white bread dough) per bun

Find my dough recipe for White Bread here.

Shape the dough into balls and flatten into 4 inch rounds. Let the rounds rise on a floured board under a tea towel in a warm place for about a half hour.

Heat a half inch of canola oil over medium low heat to about 275 degrees F in a large skillet. Over that temperature may result in toutons with a doughy center. You want these to bubble and begin to fry immediately so that they don't absorb a lot of oil but frying as slowly as possible is very important. When they are golden on one side flip them and fry for an equal amount of time on the opposite side. I place them on a parchment lined aluminum cookie sheet in a 250 degree F oven for another 10 minutes or so to ensure that they are cooked through.

Let them cool completely completely on a wire rack before splitting them horizontally with a sharp serrated bread knife and toasting the inside on a grill or under the broiler.

These touton buns are sufficiently large to hold 6 ounce beef burgers. (or even 2, as pictured)

The burgers shown are topped with:

• thick cut smoked bacon
• savory mayo

I make the Savoury Mayo by mixing together:

• 1/2 cup homemade or good quality mayonnaise
• 1 1/2 tsp apple cider vinegar
• 2 tsp dried savoury
• 1/2 clove very finely minced garlic (or 2 cloves roasted garlic)
• pinch salt and pepper

Let the mayo sit covered in the fridge for at least a half for the flavor to develop.

The Ultimate Newfie Touton Burger

One of my biggest pet peeves about places that serve a big, juicy burger is that it is too often served on an bun that is not substantial enough to handle it. By the time you get half way through the burger the bun has all but disintegrated and you are waving to the server for extra napkins. A big sloppy burger needs a bun that can tame all that juicy goodness.

Here in Newfoundland we are very, very fond indeed of our toutons, which are what we traditionally call the leftover dough from baking bread that gets fried up in pork fat. You can read more about toutons here.

Toutons have body and a slightly chewy texture when fried so one of the things that I have been meaning to try for ages is to make large toutons to use as burger buns. This was a bit of a culinary lark in my mind, so half jokingly I whipped up a couple of big toutons to give it a shot. I made them from store bought touton dough which is readily available in one of our local markets. Hey, if those food trucks on TV can throw out a burger on a glazed donut, using a touton suddenly didn't seem so nuts; in fact it sounded downright reasonable by comparison.

Well, it might have started out as a semi joke but I absolutely loved this burger!! The grill-toasted touton held the burger together fantastically well and added a great, slightly chewy texture to the burger. It was delicious and Spouse agreed that it was a fantastic idea as she scarfed down her first bite!

Since I was going with a very local idea for the buns, I decided to incorporate more local products and ingredients to create a totally "Newfie" burger. A friend had gifted me with some moose meat from last fall's hunt, which is extremely lean. I ground it myself, adding 20% of the finished weight in ground salt fatback pork which added seasoning, moistness and flavor to the burger. The burger was then served with some local slab bacon that I thickly hand sliced and slowly fried to crisp. The mayo that tops the burger is infused with garlic, apple cider vinegar and savoury, a herb that is popularly used here in a very simple poultry stuffing that we call "dressing". All that sounds like an episode of Newfoundland "Epic Meal Time" doesn't it? ;)

To make the touton burger buns use

3 oz touten dough (white bread dough) per bun

Find my dough recipe for White Bread here.

Shape the dough into balls and flatten into 4 inch rounds. Let the rounds rise on a floured board under a tea towel in a warm place for about a half hour.

Heat a half inch of canola oil over medium low heat to about 275 degrees F in a large skillet. Over that temperature may result in toutons with a doughy center. You want these to bubble and begin to fry immediately so that they don't absorb a lot of oil but frying as slowly as possible is very important. When they are golden on one side flip them and fry for an equal amount of time on the opposite side. I place them on a parchment lined aluminum cookie sheet in a 250 degree F oven for another 10 minutes or so to ensure that they are cooked through.

Let them cool completely completely on a wire rack before splitting them horizontally with a sharp serrated bread knife and toasting the inside on a grill or under the broiler.

These touton buns are sufficiently large to hold 6 ounce beef burgers. (or even 2, as pictured)

The burgers shown are topped with:

• thick cut smoked bacon
• savory mayo

I make the Savoury Mayo by mixing together:

• 1/2 cup homemade or good quality mayonnaise
• 1 1/2 tsp apple cider vinegar
• 2 tsp dried savoury
• 1/2 clove very finely minced garlic (or 2 cloves roasted garlic)
• pinch salt and pepper

Let the mayo sit covered in the fridge for at least a half for the flavor to develop.

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Apple Cobbler Bars

Apple Cobbler Bars a.k.a. Newfoundland Fruit Filled Squares

This idea sort of came from a farmers market bake sale I once attended while on vacation in the Northeast US quite a few years ago. One lady was selling slices of her old family recipe for apple cobbler pie which very much reminded me of the fruit squares that local bakeries sell here in Newfoundland. These sort-of Newfoundland hand pies are a snack food commonly available here in various versions depending on the filling which, besides apple can include lemon curd, raisin filling or apricot among others, so you can take this idea and run with it to create your own favorite version. I'm making a peach version when the best of the summer crop come in.

This is a great idea for summer picnics or make a terrific brunch item. If you are feeding a large crowd, a double batch of these will fill a cookie sheet and provide up to 2 dozen servings. These can also be served warm with ice cream as a delicious summer dessert.

Makes 1 dozen (but they can be cut smaller of you prefer)

Apple Filling

• 1 1/2 pounds firm apples (Granny Smith works well)
• 1/2 cup sugar
• 1 1/2 cups apple juice
• 1 /2 tsp cinnamon
• 1/4 tsp ground nutmeg

Peel, core and cut the apples into thick wedges. Bring to simmer with the sugar, apple juice and spices for only a couple pf minutes until they just begin to soften but are still firm. You don't want mushy apples at this point. Thicken the filling with a slurry made from mixing together:

• 3 rounded tablespoons corn starch
• 1/4 cup cold water

Add the slurry slowly stirring constantly. Allow the filling to boil slowly for one minute after all of the slurry has been added, continuing to stir. Remove from heat and cool completely.

Cobbler Pastry

In a food processor pulse together:

• 2 1/2 cups flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/4 tsp baking soda

Pulse in:

• 1/2 cup cold butter cut in small cubes

Process until the mixture resembles fine crumbs. A pastry blender can be used instead of a food processor or cut the butter in with a couple of knives or even just rub it in with your fingers. If using your fingers, chill the crumbs before adding the wet ingredients.

Whisk together:

• 1/2 cup milk
• 1 tsp vanilla
• 1 egg 

Pour onto the dry ingredients and mix together until a soft dough forms. If you need to add a little extra milk or flour that's fine. Lightly grease a 9x13 inch baking pan (or half sized cookie sheet). Roll half of the dough to about 11 x15 inches and place in the bottom and about an inch up the sides of the pan. Fill the bottom crust with the prepared cooled apple filling.

Roll out the other half of the dough to just larger than 9x13 inches and place on top of the filling. I find the best way to add the pastry layers is to rolled the rolled out dough into a log and then unroll it in the bottom of the pan or on top of the filling.

Pinch the edges of the bottom and top pastries together to seal and tuck the edges down.

Whisk together:

• 1 egg
• 2 tbsp water

Brush the top of the pastry with a thin layer of the egg wash (you will not need all of it). With a small sharp knife, cut a few slits int he surface of the top pastry. Bake in a preheated 350 degree F oven for 35 - 40 minutes or until the top is evenly golden brown. Cool completely before cutting into large squares.

Apple Cobbler Bars a.k.a. Newfoundland Fruit Filled Squares

This idea sort of came from a farmers market bake sale I once attended while on vacation in the Northeast US quite a few years ago. One lady was selling slices of her old family recipe for apple cobbler pie which very much reminded me of the fruit squares that local bakeries sell here in Newfoundland. These sort-of Newfoundland hand pies are a snack food commonly available here in various versions depending on the filling which, besides apple can include lemon curd, raisin filling or apricot among others, so you can take this idea and run with it to create your own favorite version. I'm making a peach version when the best of the summer crop come in.

This is a great idea for summer picnics or make a terrific brunch item. If you are feeding a large crowd, a double batch of these will fill a cookie sheet and provide up to 2 dozen servings. These can also be served warm with ice cream as a delicious summer dessert.

Makes 1 dozen (but they can be cut smaller of you prefer)

Apple Filling

• 1 1/2 pounds firm apples (Granny Smith works well)
• 1/2 cup sugar
• 1 1/2 cups apple juice
• 1 /2 tsp cinnamon
• 1/4 tsp ground nutmeg

Peel, core and cut the apples into thick wedges. Bring to simmer with the sugar, apple juice and spices for only a couple pf minutes until they just begin to soften but are still firm. You don't want mushy apples at this point. Thicken the filling with a slurry made from mixing together:

• 3 rounded tablespoons corn starch
• 1/4 cup cold water

Add the slurry slowly stirring constantly. Allow the filling to boil slowly for one minute after all of the slurry has been added, continuing to stir. Remove from heat and cool completely.

Cobbler Pastry

In a food processor pulse together:

• 2 1/2 cups flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/4 tsp baking soda

Pulse in:

• 1/2 cup cold butter cut in small cubes

Process until the mixture resembles fine crumbs. A pastry blender can be used instead of a food processor or cut the butter in with a couple of knives or even just rub it in with your fingers. If using your fingers, chill the crumbs before adding the wet ingredients.

Whisk together:

• 1/2 cup milk
• 1 tsp vanilla
• 1 egg 

Pour onto the dry ingredients and mix together until a soft dough forms. If you need to add a little extra milk or flour that's fine. Lightly grease a 9x13 inch baking pan (or half sized cookie sheet). Roll half of the dough to about 11 x15 inches and place in the bottom and about an inch up the sides of the pan. Fill the bottom crust with the prepared cooled apple filling.

Roll out the other half of the dough to just larger than 9x13 inches and place on top of the filling. I find the best way to add the pastry layers is to rolled the rolled out dough into a log and then unroll it in the bottom of the pan or on top of the filling.

Pinch the edges of the bottom and top pastries together to seal and tuck the edges down.

Whisk together:

• 1 egg
• 2 tbsp water

Brush the top of the pastry with a thin layer of the egg wash (you will not need all of it). With a small sharp knife, cut a few slits int he surface of the top pastry. Bake in a preheated 350 degree F oven for 35 - 40 minutes or until the top is evenly golden brown. Cool completely before cutting into large squares.

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The Best Blueberry Pie

The Best Blueberry Pie

Originally published on October 10. 2007.

The best blueberry pie in the world is made with wild Newfoundland blueberries. There, I've said it and I'm prepared to stand behind m
y statement. We have low bush blueberries here in the far north-east and a short growing season which produces very sweet, intensely flavored blueberries that do not compare with commercially grown high bush varieties.

The Best Blueberry Pie

I've sampled blueberry pie from Ontario and east in Canada and all over the northeast US and although I've enjoyed almost all of them, none compare to the concentration of blueberry flavor to be found in our local berries. Unfortunately, I know most of you will not have access to these little blue gems and will have to substitute available fresh or frozen berries but if you ever get to this neck of the woods, be sure to sample a local blueberry product and you will soon taste what I mean.

I've come to the conclusion that many fruit pies benefit from cooking the fruit filling and then cooling it down before adding it to the pie crust, especially if using the old fashioned flour thickening method as I have always done. It prevents clumps of flour or sugar from depositing at  the bottom of the pie crust and leads to an overall better appearance and texture in the pie filling.

This is my version of Newfoundland Wild Blueberry Pie that I have been making for over 25 years. The addition of a little lemon zest and a touch of spice complement the blueberries very well.

Start by making your pastry.

• 1/2 cup very cold vegetable shortening cut in small cubes
• 1/2 cup very cold butter
• 2 ½ cups flour
• 2 tbsp brown sugar
• ½ tsp salt
• 1/4 to1/3  cup ice water (Only enough to make a dough form.)
• 1 tsp vanilla extract

Using a food processor or a pastry blender cut cold shortening and butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of shortening and butter should still be visible. Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.

Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.

Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate. Push the dough well into the pan to make sure that it is not stretched at all. This is important to make sure your dough does not contract during the baking time. Trim the dough to edge of plate by running a sharp knife around the edge.

Roll the remaining dough round into a 12 inch round and reserve for the top of the pie.

Blueberry Filling

Whisk together:

• 1/3 cup flour (depends on the juiciness of your berries, you can use up to half a cup)
• 1 cup sugar 
• 1/4 cup brown sugar
• ½ tsp cinnamon
• ½ tsp nutmeg

In a large saucepan, bring to a gentle boil:

• 6 cups fresh blueberries (thaw to room temp if using frozen berries)
• 1 tsp finely chopped lemon zest
• 4 tbsp lemon juice

Stirring constantly, gently stir in the flour, sugar and spice mixture. Cook for only a minute after the last of the dry mixture has been stirred in. Your filling should now have thickened. Remove from heat and stir in:

• 3 tbsp butter
• finely minced zest of 1/2 lemon

Cool the filling to room temperature before adding to the pie crust. This is very important or your bottom pie crust will be soggy.

Pour into prepared pie crust. Top with the second pastry round, tucking the edges of the dough under the bottom crust and flute the edges together using your fingers or a fork. Brush with egg wash made by whisking together:

• 1 large egg yolk
• 1 to 2 tbsp water

Lightly sprinkle sugar over the top of the egg washed pie if you like. Turbinado sugar works well for this. Slit a 1 inch hole in the middle of the top crust to allow steam to escape.

If you prefer to make a lattice crust on top, roll the second dough round into a 12 inch square-ish shape and cut that into 8 equal strips for the lattice crust top. Place the pastry strips on top of the cherry mixture, interweaving them to form a simple lattice pattern. Tuck the ends of the strips under the edge of the bottom crust and crimp with a fork or your fingers to seal the pastry together. Brush the edges of the crust and the lattice top with an egg wash.

Chill the pie in the fridge for 20-30 minutes. This will help make a flaky crust. Place the pie on a cookie sheet to catch any dripping filling as it bakes.


Bake at 400 degrees F for about 20 minutes, then reduce heat to 350 degrees F or until filling bubbles and thickens, about 45 minutes to an hour. If the crust begins to get too dark around the sides, cover the edges with strips of aluminum foil and continue baking until the rest of the pie is completely baked. Cool completely before serving.

The Best Blueberry Pie

Originally published on October 10. 2007.

The best blueberry pie in the world is made with wild Newfoundland blueberries. There, I've said it and I'm prepared to stand behind m
y statement. We have low bush blueberries here in the far north-east and a short growing season which produces very sweet, intensely flavored blueberries that do not compare with commercially grown high bush varieties.

The Best Blueberry Pie

I've sampled blueberry pie from Ontario and east in Canada and all over the northeast US and although I've enjoyed almost all of them, none compare to the concentration of blueberry flavor to be found in our local berries. Unfortunately, I know most of you will not have access to these little blue gems and will have to substitute available fresh or frozen berries but if you ever get to this neck of the woods, be sure to sample a local blueberry product and you will soon taste what I mean.

I've come to the conclusion that many fruit pies benefit from cooking the fruit filling and then cooling it down before adding it to the pie crust, especially if using the old fashioned flour thickening method as I have always done. It prevents clumps of flour or sugar from depositing at  the bottom of the pie crust and leads to an overall better appearance and texture in the pie filling.

This is my version of Newfoundland Wild Blueberry Pie that I have been making for over 25 years. The addition of a little lemon zest and a touch of spice complement the blueberries very well.

Start by making your pastry.

• 1/2 cup very cold vegetable shortening cut in small cubes
• 1/2 cup very cold butter
• 2 ½ cups flour
• 2 tbsp brown sugar
• ½ tsp salt
• 1/4 to1/3  cup ice water (Only enough to make a dough form.)
• 1 tsp vanilla extract

Using a food processor or a pastry blender cut cold shortening and butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of shortening and butter should still be visible. Pour vanilla into cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.

Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes.You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.

Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate. Push the dough well into the pan to make sure that it is not stretched at all. This is important to make sure your dough does not contract during the baking time. Trim the dough to edge of plate by running a sharp knife around the edge.

Roll the remaining dough round into a 12 inch round and reserve for the top of the pie.

Blueberry Filling

Whisk together:

• 1/3 cup flour (depends on the juiciness of your berries, you can use up to half a cup)
• 1 cup sugar 
• 1/4 cup brown sugar
• ½ tsp cinnamon
• ½ tsp nutmeg

In a large saucepan, bring to a gentle boil:

• 6 cups fresh blueberries (thaw to room temp if using frozen berries)
• 1 tsp finely chopped lemon zest
• 4 tbsp lemon juice

Stirring constantly, gently stir in the flour, sugar and spice mixture. Cook for only a minute after the last of the dry mixture has been stirred in. Your filling should now have thickened. Remove from heat and stir in:

• 3 tbsp butter
• finely minced zest of 1/2 lemon

Cool the filling to room temperature before adding to the pie crust. This is very important or your bottom pie crust will be soggy.

Pour into prepared pie crust. Top with the second pastry round, tucking the edges of the dough under the bottom crust and flute the edges together using your fingers or a fork. Brush with egg wash made by whisking together:

• 1 large egg yolk
• 1 to 2 tbsp water

Lightly sprinkle sugar over the top of the egg washed pie if you like. Turbinado sugar works well for this. Slit a 1 inch hole in the middle of the top crust to allow steam to escape.

If you prefer to make a lattice crust on top, roll the second dough round into a 12 inch square-ish shape and cut that into 8 equal strips for the lattice crust top. Place the pastry strips on top of the cherry mixture, interweaving them to form a simple lattice pattern. Tuck the ends of the strips under the edge of the bottom crust and crimp with a fork or your fingers to seal the pastry together. Brush the edges of the crust and the lattice top with an egg wash.

Chill the pie in the fridge for 20-30 minutes. This will help make a flaky crust. Place the pie on a cookie sheet to catch any dripping filling as it bakes.


Bake at 400 degrees F for about 20 minutes, then reduce heat to 350 degrees F or until filling bubbles and thickens, about 45 minutes to an hour. If the crust begins to get too dark around the sides, cover the edges with strips of aluminum foil and continue baking until the rest of the pie is completely baked. Cool completely before serving.

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Toutons Benedict

Toutons Benedict

I do look forward to my weekend brunches and this one really hit the spot. Toutons instead of a toasted English muffins are much better as the base for this twist on a classic brunch dish. Fried tomato slices are delicious with this brunch and are just excellent with the freshly made Hollandaise Sauce.
 
Now I know some of you are thinking why didn't he use fried bologna instead of ham? Don't Newfoundlanders love fried bologna? Well I don't much care for bologna, fried or otherwise really, but fill yer boots if you'd rather use that. I happened to have some beautiful Dijon Mustard and Demerara Sugar Glazed Ham leftover from supper the other night which I sliced thin and lightly fried before slipping it on top of a warm touton along with a poached egg and a simple blender version of Hollandaise Sauce.
You can find the simple touton recipe here or try buying store bought pizza or bread dough.

Originally published on May 1, 2011.

Easy Summer Savoury Hollandaise Sauce
4 toutons
4 poached eggs
8 ounces thinly sliced and lightly fried ham


Easy Summer Savoury Hollandaise Sauce

3 egg yolks

1/2 teaspoon yellow mustard
1 - 2 tablespoons lemon juice
1/2 tsp fresh or dried summer savoury
1/2 cup hot melted butter

In a blender combine the egg yolks, mustard and lemon juice for only a few seconds. With the blender on medium speed, slowly pour in the hot butter in a thin stream. The sauce should thicken quite quickly. Pour into a bowl and keep the bowl warm in a warm water bath while preparing the other components of the Toutons Benedict.

Place the cooked ham on the warm toutons, top with a poached egg and finally the Hollandaise sauce.

Toutons Benedict

I do look forward to my weekend brunches and this one really hit the spot. Toutons instead of a toasted English muffins are much better as the base for this twist on a classic brunch dish. Fried tomato slices are delicious with this brunch and are just excellent with the freshly made Hollandaise Sauce.
 
Now I know some of you are thinking why didn't he use fried bologna instead of ham? Don't Newfoundlanders love fried bologna? Well I don't much care for bologna, fried or otherwise really, but fill yer boots if you'd rather use that. I happened to have some beautiful Dijon Mustard and Demerara Sugar Glazed Ham leftover from supper the other night which I sliced thin and lightly fried before slipping it on top of a warm touton along with a poached egg and a simple blender version of Hollandaise Sauce.
You can find the simple touton recipe here or try buying store bought pizza or bread dough.

Originally published on May 1, 2011.

Easy Summer Savoury Hollandaise Sauce
4 toutons
4 poached eggs
8 ounces thinly sliced and lightly fried ham


Easy Summer Savoury Hollandaise Sauce

3 egg yolks

1/2 teaspoon yellow mustard
1 - 2 tablespoons lemon juice
1/2 tsp fresh or dried summer savoury
1/2 cup hot melted butter

In a blender combine the egg yolks, mustard and lemon juice for only a few seconds. With the blender on medium speed, slowly pour in the hot butter in a thin stream. The sauce should thicken quite quickly. Pour into a bowl and keep the bowl warm in a warm water bath while preparing the other components of the Toutons Benedict.

Place the cooked ham on the warm toutons, top with a poached egg and finally the Hollandaise sauce.

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Brandied Pineapple Cream Cheese Fruitcake

Brandied Pineapple Cream Cheese Fruitcake

Fruitcake lovers will delight in this recipe that does not require the cake to be made weeks in advance like our Grandmas did, in fact a couple of days in advance is all you will need for this cake to be perfect. Fresh, ripe, golden pineapple for moisture and a cream cheese batter for richness is the key to this easy recipe. Plenty of brandy gets soaked in too, just to make it extra festive. If you choose, the brandy is not at all necessary to enjoy this beautiful cake just as it is.

This is a very large cake, which I first developed to fit an enormous tube pan that I received as a gift one Christmas but you can half the recipe for about an 8 inch spring form pan or bundt pan. I've found this recipe is enough for a large 12 inch spring form pan or a large tube pan or 3 standard loaf pans (ideal for gift giving) or like I do, one 10 inch spring form pan plus one standard loaf pan. Some lucky friend will be the recipient of the smaller loaf sized cake.

In a medium saucepan combine and simmer very gently for 20 minutes:

1 cup water
1 cup sultana raisins
1/4 cup sugar
1 cup currents

Cool completely. When cool, transfer to a large bowl then add and mix together well:

2 cups fresh golden pineapple, diced small (about 1/4 inch)

2 cups glace cherries, cut in quarters

2 cups mixed glace citrus peel or mixed glace fruit

Cream until light and fluffy:

1 1/4 cups butter
1 1/4 cup sugar
2 tbsp vanilla extract
8 ounces cream cheese (1 cup)

Add 6 eggs, one at a time, beating well after each addition.

Sift together

4 cups flour
1 tsp baking powder

Fold about 2/3 of the dry ingredients into the creamed mixture. Fold in the fruit mixture, followed by the remaining dry ingredients. Mix just until the flour is incorporated. Do not over mix. When you get the cake batter into the pan, you can decorate the top with glace pineapple rings or other glace fruits if you like.

Bake in a greased and floured tube pan or a 12 inch spring form pan or about three loaf pans at 325 degrees F for about an hour and a half or until toothpick inserted in the center comes out clean. Baking times may vary on this recipe depending upon the amount of moisture contained in the fruit mixture. The loaf pans should take about an hour, larger pans can take 1 1/2 hours or a bit more. The toothpick test is your best indicator that the cake is baked so watch it carefully and continue to test until fully baked. Because of the long baking time, I usually buffer the heat on the pan by wrapping the side and bottom in several layers of heavy duty aluminum foil. This helps the cake to bake more evenly.

Let cool in the pan for at about a half hour then brush on 

1/4 cup brandy

Turn onto a wire rack and brush the bottom with another 1/4 cup brandy. When completely cooled, use a wooden skewer to pierce the cake several times and brush the entire cake with another cup of brandy. Immediately wrap the cake in several layers of plastic wrap and store it in a cool dry place for a couple of days at least before you plan to serve it.

Best stored in an airtight container or cake tin.

Brandied Pineapple Cream Cheese Fruitcake

Fruitcake lovers will delight in this recipe that does not require the cake to be made weeks in advance like our Grandmas did, in fact a couple of days in advance is all you will need for this cake to be perfect. Fresh, ripe, golden pineapple for moisture and a cream cheese batter for richness is the key to this easy recipe. Plenty of brandy gets soaked in too, just to make it extra festive. If you choose, the brandy is not at all necessary to enjoy this beautiful cake just as it is.

This is a very large cake, which I first developed to fit an enormous tube pan that I received as a gift one Christmas but you can half the recipe for about an 8 inch spring form pan or bundt pan. I've found this recipe is enough for a large 12 inch spring form pan or a large tube pan or 3 standard loaf pans (ideal for gift giving) or like I do, one 10 inch spring form pan plus one standard loaf pan. Some lucky friend will be the recipient of the smaller loaf sized cake.

In a medium saucepan combine and simmer very gently for 20 minutes:

1 cup water
1 cup sultana raisins
1/4 cup sugar
1 cup currents

Cool completely. When cool, transfer to a large bowl then add and mix together well:

2 cups fresh golden pineapple, diced small (about 1/4 inch)

2 cups glace cherries, cut in quarters

2 cups mixed glace citrus peel or mixed glace fruit

Cream until light and fluffy:

1 1/4 cups butter
1 1/4 cup sugar
2 tbsp vanilla extract
8 ounces cream cheese (1 cup)

Add 6 eggs, one at a time, beating well after each addition.

Sift together

4 cups flour
1 tsp baking powder

Fold about 2/3 of the dry ingredients into the creamed mixture. Fold in the fruit mixture, followed by the remaining dry ingredients. Mix just until the flour is incorporated. Do not over mix. When you get the cake batter into the pan, you can decorate the top with glace pineapple rings or other glace fruits if you like.

Bake in a greased and floured tube pan or a 12 inch spring form pan or about three loaf pans at 325 degrees F for about an hour and a half or until toothpick inserted in the center comes out clean. Baking times may vary on this recipe depending upon the amount of moisture contained in the fruit mixture. The loaf pans should take about an hour, larger pans can take 1 1/2 hours or a bit more. The toothpick test is your best indicator that the cake is baked so watch it carefully and continue to test until fully baked. Because of the long baking time, I usually buffer the heat on the pan by wrapping the side and bottom in several layers of heavy duty aluminum foil. This helps the cake to bake more evenly.

Let cool in the pan for at about a half hour then brush on 

1/4 cup brandy

Turn onto a wire rack and brush the bottom with another 1/4 cup brandy. When completely cooled, use a wooden skewer to pierce the cake several times and brush the entire cake with another cup of brandy. Immediately wrap the cake in several layers of plastic wrap and store it in a cool dry place for a couple of days at least before you plan to serve it.

Best stored in an airtight container or cake tin.

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Newfoundland Molasses Raisin Bread

Newfoundland Molasses Raisin Bread

Originally published on December 22, 2008.

In the last few remaining baking days leading up to Christmas, I like to make this incredibly popular Newfoundland Molasses Raisin Bread commonly referred to in this province as "Lassie Raisin Bread". This is another of those iconic Newfoundland recipes that every native Newfoundlander's mother or grandmother used to make and hopefully still does.

This bread is fantastic warm, straight out of the oven and makes the absolute best toast ever! Molasses raisin toast is a bit of a Christmas morning tradition in our house so I normally make several loaves for the freezer too and a few extra loaves for a couple of lucky gift recipients.

If you've never done it before, be sure to hold back a little of the dough for "Lassie Raisin Toutons" which make a fantastic brunch addition too. Fry them at a little lower heat than you do regular toutons though as the added sugar in this dough browns and burns more easily.

For those who are familiar with making your own bread, you should be aware that the rising time for this bread is generally quite a bit longer than other breads. The times quoted here are just guidelines and will vary considerably depending on room temperature. The most important rising is in the pans; just make sure that the dough rises at least a couple of inches above the bread pans before baking the bread.

1 cups lukewarm water
1 ¼ cups lukewarm milk
2 tbsp white sugar
2 (8 gram) envelopes dry yeast
8-9 cups flour
1 ¼ cups molasses
1 tsp salt
¾ cup melted butter
2 beaten egg
3 cups raisins

In a small bowl, stir the sugar into the lukewarm water and then sprinkle the yeast over the top. Let stand without stirring for 10 minutes.

When the yeast is ready, add it to 3 cups of the flour, the salt, butter, molasses and beaten egg along with the warm milk in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Using a wooden spoon or the regular paddle of your electric mixer mix slowly for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. You may need to use a little more or less flour to bring your dough to the proper consistency that is not too sticky. This is not unusual.

If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. Add the raisins at this point and continue to knead until the raisins are evenly distributed in the dough. Turn the dough out onto the countertop or bread board to knead. You may need to use a little less or a little more flour, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop. When it is still quite sticky, I like to turn the dough out of the mixer and work the last of the flour in by hand kneading.

Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.

Grease 4 medium loaf pans. Divide the dough into 8 equal portions, forming each division into a ball. Place 2 balls of dough in each loaf pan. Cover with a clean tea towel and allow the dough to rise until it is about 2 inches above the rim of the pan, about 2-3 hours depending on room temperature. Bake at 375 degrees F for 30-40 minutes depending on the size of the pans that you are using.

When baked, turn loaves out onto a wire rack to cool. Brush the tops with melted butter if desired to soften the top crust.

Newfoundland Molasses Raisin Bread

Originally published on December 22, 2008.

In the last few remaining baking days leading up to Christmas, I like to make this incredibly popular Newfoundland Molasses Raisin Bread commonly referred to in this province as "Lassie Raisin Bread". This is another of those iconic Newfoundland recipes that every native Newfoundlander's mother or grandmother used to make and hopefully still does.

This bread is fantastic warm, straight out of the oven and makes the absolute best toast ever! Molasses raisin toast is a bit of a Christmas morning tradition in our house so I normally make several loaves for the freezer too and a few extra loaves for a couple of lucky gift recipients.

If you've never done it before, be sure to hold back a little of the dough for "Lassie Raisin Toutons" which make a fantastic brunch addition too. Fry them at a little lower heat than you do regular toutons though as the added sugar in this dough browns and burns more easily.

For those who are familiar with making your own bread, you should be aware that the rising time for this bread is generally quite a bit longer than other breads. The times quoted here are just guidelines and will vary considerably depending on room temperature. The most important rising is in the pans; just make sure that the dough rises at least a couple of inches above the bread pans before baking the bread.

1 cups lukewarm water
1 ¼ cups lukewarm milk
2 tbsp white sugar
2 (8 gram) envelopes dry yeast
8-9 cups flour
1 ¼ cups molasses
1 tsp salt
¾ cup melted butter
2 beaten egg
3 cups raisins

In a small bowl, stir the sugar into the lukewarm water and then sprinkle the yeast over the top. Let stand without stirring for 10 minutes.

When the yeast is ready, add it to 3 cups of the flour, the salt, butter, molasses and beaten egg along with the warm milk in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Using a wooden spoon or the regular paddle of your electric mixer mix slowly for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. You may need to use a little more or less flour to bring your dough to the proper consistency that is not too sticky. This is not unusual.

If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. Add the raisins at this point and continue to knead until the raisins are evenly distributed in the dough. Turn the dough out onto the countertop or bread board to knead. You may need to use a little less or a little more flour, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop. When it is still quite sticky, I like to turn the dough out of the mixer and work the last of the flour in by hand kneading.

Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.

Grease 4 medium loaf pans. Divide the dough into 8 equal portions, forming each division into a ball. Place 2 balls of dough in each loaf pan. Cover with a clean tea towel and allow the dough to rise until it is about 2 inches above the rim of the pan, about 2-3 hours depending on room temperature. Bake at 375 degrees F for 30-40 minutes depending on the size of the pans that you are using.

When baked, turn loaves out onto a wire rack to cool. Brush the tops with melted butter if desired to soften the top crust.

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Toutons

Toutons

Originally published on November 5, 2008

Toutons: Pronounced tout(rhymes with pout)-ens.

All readers from Newfoundland or those have had some connection with this province, will undoubtedly know what a touton is, most others will not. A touton is simplicity itself and perfect simplicity at that. As uninspired as it may seem, a touton is merely a piece of fried bread dough. While that may not seem particularly appealing, it is an age old culinary tradition in

Newfoundland whose virtues are universally enjoyed by all who have known it. A crispy outside and a tender slightly chewy inside make them very texturally appealing, which in my humble opinion has accounted for a large part of their long time popularity.

I have never seen anything similar or heard reference to anything similar to a touton in any other place but Newfoundland. Likely an invention to use up leftover bread dough from the daily baking of bread that was very prevalent in Newfoundland kitchens until recent decades, the dough was flattened into small rounds and traditionally fried in rendered fatback pork. Toutons would then be served with 'Scruncheons', which are the crunchy little cubes that are the result of frying the diced fatback pork.
 

Toutons are traditionally considered a breakfast or brunch item and can still be found quite commonly on the breakfast menus of many local restaurants. It is much rarer to find them cooked in fatback pork as modern day dietary considerations have seen an evolution to more healthy fats. The toutons you order in Newfoundland restaurants are far more likely to be fried in canola oil than anything else these days. I confess that I fry mine in a combination of olive oil and clarified butter, a flavor which I have become accustomed to over the years. The other very traditional accompaniment to toutons, still very much appreciated by purists, is a drizzle of molasses. A pat of butter melting over the top is a tasty indulgence as well.

I use my standard white bread recipe for toutons which you can find here:

http://www.rockrecipes.blogspot.com/2007/10/homemade-white-bread.html

Form dough into about 2 ounce balls and flatten into 3 inch rounds.

Use a combination of olive oil and butter to fry the toutons in for more flavor. You can also fry them in traditional rendered pork fat if you choose. Otherwise heat a half inch of canola oil over medium low heat to about 275 degrees F in a large skillet. (Over that temperature may result in toutons with a doughy center. You want these to bubble and begin to fry immediately so that they don't absorb a lot of oil but frying as slowly as possible is very important.) When they are golden on one side flip them and fry for an equal amount of time on the opposite side. I place them on a parchment lined aluminum cookie sheet in a 250 degree F oven for another 10 minutes or so to ensure that they are cooked through. 

One other idea that I incorporate toutons into are touton breakfast sandwiches as pictured below. I make slightly thicker toutons than I normally do, split them like an English muffin and use them to sandwich bacon, cheddar, garlic scrambled egg and roasted red pepper. Definitely one of my brunch favorites!!

Toutons

Originally published on November 5, 2008

Toutons: Pronounced tout(rhymes with pout)-ens.

All readers from Newfoundland or those have had some connection with this province, will undoubtedly know what a touton is, most others will not. A touton is simplicity itself and perfect simplicity at that. As uninspired as it may seem, a touton is merely a piece of fried bread dough. While that may not seem particularly appealing, it is an age old culinary tradition in

Newfoundland whose virtues are universally enjoyed by all who have known it. A crispy outside and a tender slightly chewy inside make them very texturally appealing, which in my humble opinion has accounted for a large part of their long time popularity.

I have never seen anything similar or heard reference to anything similar to a touton in any other place but Newfoundland. Likely an invention to use up leftover bread dough from the daily baking of bread that was very prevalent in Newfoundland kitchens until recent decades, the dough was flattened into small rounds and traditionally fried in rendered fatback pork. Toutons would then be served with 'Scruncheons', which are the crunchy little cubes that are the result of frying the diced fatback pork.
 

Toutons are traditionally considered a breakfast or brunch item and can still be found quite commonly on the breakfast menus of many local restaurants. It is much rarer to find them cooked in fatback pork as modern day dietary considerations have seen an evolution to more healthy fats. The toutons you order in Newfoundland restaurants are far more likely to be fried in canola oil than anything else these days. I confess that I fry mine in a combination of olive oil and clarified butter, a flavor which I have become accustomed to over the years. The other very traditional accompaniment to toutons, still very much appreciated by purists, is a drizzle of molasses. A pat of butter melting over the top is a tasty indulgence as well.

I use my standard white bread recipe for toutons which you can find here:

http://www.rockrecipes.blogspot.com/2007/10/homemade-white-bread.html

Form dough into about 2 ounce balls and flatten into 3 inch rounds.

Use a combination of olive oil and butter to fry the toutons in for more flavor. You can also fry them in traditional rendered pork fat if you choose. Otherwise heat a half inch of canola oil over medium low heat to about 275 degrees F in a large skillet. (Over that temperature may result in toutons with a doughy center. You want these to bubble and begin to fry immediately so that they don't absorb a lot of oil but frying as slowly as possible is very important.) When they are golden on one side flip them and fry for an equal amount of time on the opposite side. I place them on a parchment lined aluminum cookie sheet in a 250 degree F oven for another 10 minutes or so to ensure that they are cooked through. 

One other idea that I incorporate toutons into are touton breakfast sandwiches as pictured below. I make slightly thicker toutons than I normally do, split them like an English muffin and use them to sandwich bacon, cheddar, garlic scrambled egg and roasted red pepper. Definitely one of my brunch favorites!!

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Chocolate Arrowroot Squares

For over 150 other cookie ideas, check out this growing photo gallery on our Pinterest Cookie Board.

Chocolate Arrowroot Squares

 First published on December 4, 2007.

As a child, I first remember these simple and delicious no-bake squares as being made by Aunt Marion Morgan from Port-de-Grave, my mothers home town. She was an "aunt" in the Newfoundland sense of the word, where the "aunt" and "uncle" were more commonly used as terms of respect for your elders than as a reference to a blood relative.

Though Aunt Marion had no children of her own, she welcomed the seemingly endless rabble of grandchilden visiting my grandparents a couple of doors up the lane. A boiling, black bottomed kettle on the kitchen wood stove meant cups of cocoa or sweet, milky tea were always on offer. With steaming cups in hand and a warning to, "Blow on dat now, 'tis 'ot," we watched in anticipation as her ample frame, clad in her favorite lilac hued polyester dress and ever present apron, disappeared into the back pantry to retrieve a mystery treat for the tribe of little martles assembled around her kitchen. A bottomless old biscuit tin held snowballs, date squares or chocolate chip cookies but sometimes she returned with a long rectangular Tupperware container full of Arrowroot Squares much to the delight of her wide-eyed visitors.

Some 35+ years later, this recipe not only survives but thrives in my family circles, where, especially at this time of year, a Christmas gathering will most likely find Aunt Marion's Arrowroot squares making yet another welcome and memorable appearance.

For the base, first break up

• 28 Arrowroot cookies

into small pieces about the size of a postage stamp or smaller

In a medium saucepan combine:

• 5 tbsp cocoa
• 7 tbsp sugar
• 1/3 cup melted butter
• 1 tsp vanilla extract
• pinch salt
• 3 beaten eggs

Place on medium low heat and cook, scraping the bottom of the pot constantly until mixture resembles soft scrambled eggs. You want to make sure that the eggs are thoroughly cooked but not completely dried out. Add the broken Arrowroot cookies, mix well to combine together and press into the bottom of a greased or parchment lined 9x9 inch square baking dish. Set in fridge to cool for about 20 minutes.

While the base is cooling prepare the chocolate middle layer by mixing together:

• 1/2 cup unsalted butter
• 4 tbsp cocoa
• 4 tbsp sugar
• 3 tbsp flour
• 3 tbsp boiling water
• 3 tbsp milk
• small pinch salt

Beat together very well until smooth and fluffy and spread evenly over the prepared base.
If serving these right away, you can top them with Vanilla Whipped Cream and chocolate shavings. If you plan on freezing these, use a commercial whipped topping such as Rich’s or Nutriwhip. The 8oz size will do.

Vanilla Whipped Cream

Beat to firm peaks:

• 1 cup whipping Cream
• 3 tbsp icing sugar (powdered sugar)
• 1 tsp vanilla extract

For over 150 other cookie ideas, check out this growing photo gallery on our Pinterest Cookie Board.

Chocolate Arrowroot Squares

 First published on December 4, 2007.

As a child, I first remember these simple and delicious no-bake squares as being made by Aunt Marion Morgan from Port-de-Grave, my mothers home town. She was an "aunt" in the Newfoundland sense of the word, where the "aunt" and "uncle" were more commonly used as terms of respect for your elders than as a reference to a blood relative.

Though Aunt Marion had no children of her own, she welcomed the seemingly endless rabble of grandchilden visiting my grandparents a couple of doors up the lane. A boiling, black bottomed kettle on the kitchen wood stove meant cups of cocoa or sweet, milky tea were always on offer. With steaming cups in hand and a warning to, "Blow on dat now, 'tis 'ot," we watched in anticipation as her ample frame, clad in her favorite lilac hued polyester dress and ever present apron, disappeared into the back pantry to retrieve a mystery treat for the tribe of little martles assembled around her kitchen. A bottomless old biscuit tin held snowballs, date squares or chocolate chip cookies but sometimes she returned with a long rectangular Tupperware container full of Arrowroot Squares much to the delight of her wide-eyed visitors.

Some 35+ years later, this recipe not only survives but thrives in my family circles, where, especially at this time of year, a Christmas gathering will most likely find Aunt Marion's Arrowroot squares making yet another welcome and memorable appearance.

For the base, first break up

• 28 Arrowroot cookies

into small pieces about the size of a postage stamp or smaller

In a medium saucepan combine:

• 5 tbsp cocoa
• 7 tbsp sugar
• 1/3 cup melted butter
• 1 tsp vanilla extract
• pinch salt
• 3 beaten eggs

Place on medium low heat and cook, scraping the bottom of the pot constantly until mixture resembles soft scrambled eggs. You want to make sure that the eggs are thoroughly cooked but not completely dried out. Add the broken Arrowroot cookies, mix well to combine together and press into the bottom of a greased or parchment lined 9x9 inch square baking dish. Set in fridge to cool for about 20 minutes.

While the base is cooling prepare the chocolate middle layer by mixing together:

• 1/2 cup unsalted butter
• 4 tbsp cocoa
• 4 tbsp sugar
• 3 tbsp flour
• 3 tbsp boiling water
• 3 tbsp milk
• small pinch salt

Beat together very well until smooth and fluffy and spread evenly over the prepared base.
If serving these right away, you can top them with Vanilla Whipped Cream and chocolate shavings. If you plan on freezing these, use a commercial whipped topping such as Rich’s or Nutriwhip. The 8oz size will do.

Vanilla Whipped Cream

Beat to firm peaks:

• 1 cup whipping Cream
• 3 tbsp icing sugar (powdered sugar)
• 1 tsp vanilla extract

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Orange Date Crumble Bars

Orange Date Crumble Bars

Originally published on  December 3 2009, photo update December 9, 2012.

This is a twist on a classic Newfoundland favorite, the Date Crumble. The classic recipe for these well loved treats can be found here along with an opinion on what makes a great date crumble:

http://rockrecipes.blogspot.com/2007/10/date-crumbles.html

This is basically the same recipe but with orange juice and orange zest added to the filling for a surprising but delectable version of this classic square.

Orange Date Crumbles

First prepare the filling. In a medium saucepan combine and gently boil until thickened (about 10 minutes):

12 oz pkg dates, chopped

2 tbsp butter

2 tbsp cocoa

2 tbsp sugar

1 tbsp vanilla

1 ¼ cups orange juice

zest of one large orange, finely grated or minced

Set aside to cool slightly while you prepare the crumble mixture.

In a large bowl toss together:

2 tsp baking powder

2 cups oats (large)

1 cup unsweetened coconut

2 cups flour

1 cup brown sugar

Using your hands, rub thoroughly through the dry ingredients:

1 ½ cups butter, cut in small cubes.

Divide crumble mixture in half and press half into the bottom of a 9x13 inch greased baking pan. Spread date mixture over the base. Top with remaining crumb mixture, breaking it into small pieces with your fingers. Bake for 40 minutes at 350 degrees F.

Orange Date Crumble Bars

Originally published on  December 3 2009, photo update December 9, 2012.

This is a twist on a classic Newfoundland favorite, the Date Crumble. The classic recipe for these well loved treats can be found here along with an opinion on what makes a great date crumble:

http://rockrecipes.blogspot.com/2007/10/date-crumbles.html

This is basically the same recipe but with orange juice and orange zest added to the filling for a surprising but delectable version of this classic square.

Orange Date Crumbles

First prepare the filling. In a medium saucepan combine and gently boil until thickened (about 10 minutes):

12 oz pkg dates, chopped

2 tbsp butter

2 tbsp cocoa

2 tbsp sugar

1 tbsp vanilla

1 ¼ cups orange juice

zest of one large orange, finely grated or minced

Set aside to cool slightly while you prepare the crumble mixture.

In a large bowl toss together:

2 tsp baking powder

2 cups oats (large)

1 cup unsweetened coconut

2 cups flour

1 cup brown sugar

Using your hands, rub thoroughly through the dry ingredients:

1 ½ cups butter, cut in small cubes.

Divide crumble mixture in half and press half into the bottom of a 9x13 inch greased baking pan. Spread date mixture over the base. Top with remaining crumb mixture, breaking it into small pieces with your fingers. Bake for 40 minutes at 350 degrees F.

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War Cake ...a.k.a. Poor Man's Cake

War Cake ...a.k.a. Poor Man's Cake

I had been getting requests for War Cake on our Facebook Page for the last couple of weeks and although at first I replied that I had never heard of it, in fact, our family has been making it for decades. Said to be a recipe adapted to the limited available ingredients such as eggs and dairy products due to rationing during World War II, we know this cake in our family as Poor Man's Cake and my Mom's recipe for it is absolutely delicious. By either name this is one delicious, moist raisin spice cake and although it is made without eggs or milk, you would never know it. It stays moist for days in a covered container but you may want to try it warm out of the oven with some rum sauce for a terrific dessert especially now as the Holiday season approaches.

War Cake ...a.k.a. Poor Man's Cake

In a small saucepan combine

2 cups raisins
3 cups water

Bring to a rolling boil and continue to boil for about 10 minutes. Remove from the heat and stir in:

1 1/2 cups sugar
1/2 cup butter

Stir until the butter is melted and the sugar is dissolved. This step can be done a day in advance if you prefer. Let this mixture cool for at least a couple of hours until it reaches room temperature.

Sift together:

3 cups flour
1/2 tsp ground ginger
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp cinnamon
1tsp baking powder
1 tsp baking soda

Pour the raisin mixture onto the dry ingredients and stir with a wooden spoon until well blended but do not over mix the batter. Pour the batter into a well greased and floured bundt pan or tube pan.

Bake at 350 degrees F for about 1 hour or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before turning the cake out onto a wire rack to cool completely. store in an airtight container or cake tin.

War Cake ...a.k.a. Poor Man's Cake

I had been getting requests for War Cake on our Facebook Page for the last couple of weeks and although at first I replied that I had never heard of it, in fact, our family has been making it for decades. Said to be a recipe adapted to the limited available ingredients such as eggs and dairy products due to rationing during World War II, we know this cake in our family as Poor Man's Cake and my Mom's recipe for it is absolutely delicious. By either name this is one delicious, moist raisin spice cake and although it is made without eggs or milk, you would never know it. It stays moist for days in a covered container but you may want to try it warm out of the oven with some rum sauce for a terrific dessert especially now as the Holiday season approaches.

War Cake ...a.k.a. Poor Man's Cake

In a small saucepan combine

2 cups raisins
3 cups water

Bring to a rolling boil and continue to boil for about 10 minutes. Remove from the heat and stir in:

1 1/2 cups sugar
1/2 cup butter

Stir until the butter is melted and the sugar is dissolved. This step can be done a day in advance if you prefer. Let this mixture cool for at least a couple of hours until it reaches room temperature.

Sift together:

3 cups flour
1/2 tsp ground ginger
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp cinnamon
1tsp baking powder
1 tsp baking soda

Pour the raisin mixture onto the dry ingredients and stir with a wooden spoon until well blended but do not over mix the batter. Pour the batter into a well greased and floured bundt pan or tube pan.

Bake at 350 degrees F for about 1 hour or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before turning the cake out onto a wire rack to cool completely. store in an airtight container or cake tin.

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The Perfect Newfoundland Snowballs Recipe

Newfoundland Snowballs 

UPDATE: Here is a revisit of one of the most popular recipes ever featured on Rock Recipes and one of the earliest. This iconic Newfoundland treat is among the most searched Newfoundland recipes on the internet and is the way many folks discovered this website in the first place. This recipe came from my Nan, Belinda Morgan of Port-de-Grave, Newfoundland and has been made in our family for over 50 years. I have sampled these all over the province and have never yet found any as good as her soft, fudgy version. It is and will always be for me, the perfect and most authentic Newfoundland snowball recipe.

Originally Published on November 7, 2007.

In the weeks leading up to Christmas we will be featuring some family favorites for holiday baking. One of the most popular treats anytime but particularly at Christmas is the Snowball. This recipe is virtually a Newfoundland icon. You would be hard pressed to find anyone who has spent any time in this province and has not sampled a Snowball. More a confection than a cookie, a proper snowball should be soft, fudgy and slightly chewy. Many people find this recipe to be a bit of a challenge but if you follow the method closely and are precise in your measurements, you should have no problems.

Key to the success of this recipe is the length of time that the base of the recipe is boiled. More precisely, it is the temperature that the mixture reaches when boiling that is critical. Much akin to making fudge, you are looking for the mixture to reach soft ball stage or near soft ball stage on a candy thermometer. Use one if you have it but if not, the five minutes gentle boiling as directed in the recipe is a pretty dependable guideline. It is also very important not to stir the mixture as it boils or you risk the sugar crystallizing and leaving you with a hard, crumbly finished product.



In a large saucepan, combine and boil together gently over medium high heat for 5 minutes or until mixture reaches about 230 degrees F on a candy thermometer:

3 cups sugar

3/4 cup melted butter

1 1/4 cups milk

Once mixture begins to boil it is very important not to stir it at all.

Mix together

3 cups large rolled oats

1 cup unsweetened fine coconut

12 tbsp cocoa

Add the boiled mixture to the dry ingredients until well combined and chill well. until mixture is able to be shaped into 1 1/2 inch balls. Roll the balls in additional coconut. Makes about 4 dozen. These should be stored in the fridge. These freeze very well (my kids eat them frozen all the time, just like my siblings and I did as kids)

Newfoundland Snowballs 

UPDATE: Here is a revisit of one of the most popular recipes ever featured on Rock Recipes and one of the earliest. This iconic Newfoundland treat is among the most searched Newfoundland recipes on the internet and is the way many folks discovered this website in the first place. This recipe came from my Nan, Belinda Morgan of Port-de-Grave, Newfoundland and has been made in our family for over 50 years. I have sampled these all over the province and have never yet found any as good as her soft, fudgy version. It is and will always be for me, the perfect and most authentic Newfoundland snowball recipe.

Originally Published on November 7, 2007.

In the weeks leading up to Christmas we will be featuring some family favorites for holiday baking. One of the most popular treats anytime but particularly at Christmas is the Snowball. This recipe is virtually a Newfoundland icon. You would be hard pressed to find anyone who has spent any time in this province and has not sampled a Snowball. More a confection than a cookie, a proper snowball should be soft, fudgy and slightly chewy. Many people find this recipe to be a bit of a challenge but if you follow the method closely and are precise in your measurements, you should have no problems.

Key to the success of this recipe is the length of time that the base of the recipe is boiled. More precisely, it is the temperature that the mixture reaches when boiling that is critical. Much akin to making fudge, you are looking for the mixture to reach soft ball stage or near soft ball stage on a candy thermometer. Use one if you have it but if not, the five minutes gentle boiling as directed in the recipe is a pretty dependable guideline. It is also very important not to stir the mixture as it boils or you risk the sugar crystallizing and leaving you with a hard, crumbly finished product.



In a large saucepan, combine and boil together gently over medium high heat for 5 minutes or until mixture reaches about 230 degrees F on a candy thermometer:

3 cups sugar

3/4 cup melted butter

1 1/4 cups milk

Once mixture begins to boil it is very important not to stir it at all.

Mix together

3 cups large rolled oats

1 cup unsweetened fine coconut

12 tbsp cocoa

Add the boiled mixture to the dry ingredients until well combined and chill well. until mixture is able to be shaped into 1 1/2 inch balls. Roll the balls in additional coconut. Makes about 4 dozen. These should be stored in the fridge. These freeze very well (my kids eat them frozen all the time, just like my siblings and I did as kids)

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Newfoundland Style Ham and Split Pea Soup with Dough Boys

Newfoundland Style Ham and Split Pea Soup with Dough Boys

Nobody, and I mean nobody, who ever grew up in Newfoundland, never had pea soup and dough boys. Dough boys is the local name for what folks in most parts of North America would refer to as dumplings; very simple, flour-based dough balls that are dropped into simmering soups or stews to gently cook to fluffy perfection in the last few minutes before the meal was served.

This delicious soup harkens back to the days when stretching the family food budget was much more a necessity than a culinary expression. Hmmm... come to think of it, with the cost of groceries these days, perhaps it is still a necessity, if not just very smart and economical meal planning. Even in my own upbringing, nothing in our kitchen was wasted ad that's how I still do it today. The center bone from a smoked baked ham on a Sunday would be boiled to create the stock that would become the base for a pea soup on Monday. The leftover ham, if there was any, would be cut into small chunks to add to the soup as well.

In Newfoundland, salt brined, cured beef is also a very traditional ingredient in split pea soup. You can replace the ham in this recipe with about half the amount of salt beef. Just be sure to soak the salt beef in water for 24 hours before using it in the soup and please change the water at least once during that time or you risk your soup being far too salty. Cut the salt beef in small cubes and add to the pot with the peas and use water or vegetable stock instead of ham stock (Corned beef is also a good choice if salt beef is not available in your area.)

Traditional Newfoundland pea soup would have been very simply seasoned with only yellow onions, pepper and salt if necessary. Garlic, thyme and bay leaves would have been unknown in these parts to my grandmother's generation, so if you want to enjoy the traditional version, please feel free to omit these ingredients, I don't object. I'm a believer that all food cultures are continuously evolving, so I tend to meld the old with the new to create my updated versions of many recipes. It's always good, however, to pay homage to our culinary heritage by preparing the simple and delicious version that so many have enjoyed and gained sustenance from for generations.

This is a terrific meal idea for a time-pressed workday and since popular wisdom says that pea soup is always better the next day, why not make a big pot on the weekend, warm it up the next day and with the dough boys ready in about 15 minutes, there's one quick and delicious weekday dinner sorted. We also freeze this soup in individual servings for quick lunches too.

1 ham bone
4 cloves roughly chopped garlic
1 large coarsely grated carrot
1 small onion, chopped
12 cups water

Simmer slowly in a large covered pot for 1 1/2 hours. Strain the stock through a colander and return it to the pot. Skim excess fat from the surface of the stock.

Add:

2 cups dried yellow split peas
3-4 bay leaves
1 tbsp dried thyme
1 tsp coarsely ground white or black pepper, your preference
1 large red or sweet white onion, about 1 1/2 cups diced (yellow onions are traditional, so use them if you want but I use sweeter onions to balance the saltiness of the ham.)
(If using salt beef, add it here)

I don't add any salt at this point, the salt content of the ham you are using will determine if you need to add a little at the end. Let your own taste be the guide. Simmer slowly and gently for about 45 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. Add:

3 cups diced carrots
3 cups diced baked smoked ham

Simmer for an additional 10 minutes stirring occasionally. Taste the soup at this point to determine if any additional salt is necessary. In all likelihood, it will not. Now add the dough boys to a very gently simmering pot .

Dough Boys

Makes about 10 dough boys

Sift together:

2 cups flour
2 tbsp sugar
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt

Very quickly mix in with a wooden spoon:

1 cup warm milk
1/4 cup melted butter

Do NOT over-work this dough. Stir in the liquid as quickly as possible and as soon as a soft dough forms , STOP mixing. Make sure you give the soup one last good stir to make sure that that nothing is sticking to the bottom of the pot then immediately drop the dough by heaping tablespoonfuls into the slowly simmering soup. Put the cover on the pot and do NOT remove it for 15 minutes. After 15 minutes, remove the dough boys from the pot and give the soup a final stir and remove the bay leaves before serving.

Newfoundland Style Ham and Split Pea Soup with Dough Boys

Nobody, and I mean nobody, who ever grew up in Newfoundland, never had pea soup and dough boys. Dough boys is the local name for what folks in most parts of North America would refer to as dumplings; very simple, flour-based dough balls that are dropped into simmering soups or stews to gently cook to fluffy perfection in the last few minutes before the meal was served.

This delicious soup harkens back to the days when stretching the family food budget was much more a necessity than a culinary expression. Hmmm... come to think of it, with the cost of groceries these days, perhaps it is still a necessity, if not just very smart and economical meal planning. Even in my own upbringing, nothing in our kitchen was wasted ad that's how I still do it today. The center bone from a smoked baked ham on a Sunday would be boiled to create the stock that would become the base for a pea soup on Monday. The leftover ham, if there was any, would be cut into small chunks to add to the soup as well.

In Newfoundland, salt brined, cured beef is also a very traditional ingredient in split pea soup. You can replace the ham in this recipe with about half the amount of salt beef. Just be sure to soak the salt beef in water for 24 hours before using it in the soup and please change the water at least once during that time or you risk your soup being far too salty. Cut the salt beef in small cubes and add to the pot with the peas and use water or vegetable stock instead of ham stock (Corned beef is also a good choice if salt beef is not available in your area.)

Traditional Newfoundland pea soup would have been very simply seasoned with only yellow onions, pepper and salt if necessary. Garlic, thyme and bay leaves would have been unknown in these parts to my grandmother's generation, so if you want to enjoy the traditional version, please feel free to omit these ingredients, I don't object. I'm a believer that all food cultures are continuously evolving, so I tend to meld the old with the new to create my updated versions of many recipes. It's always good, however, to pay homage to our culinary heritage by preparing the simple and delicious version that so many have enjoyed and gained sustenance from for generations.

This is a terrific meal idea for a time-pressed workday and since popular wisdom says that pea soup is always better the next day, why not make a big pot on the weekend, warm it up the next day and with the dough boys ready in about 15 minutes, there's one quick and delicious weekday dinner sorted. We also freeze this soup in individual servings for quick lunches too.

1 ham bone
4 cloves roughly chopped garlic
1 large coarsely grated carrot
1 small onion, chopped
12 cups water

Simmer slowly in a large covered pot for 1 1/2 hours. Strain the stock through a colander and return it to the pot. Skim excess fat from the surface of the stock.

Add:

2 cups dried yellow split peas
3-4 bay leaves
1 tbsp dried thyme
1 tsp coarsely ground white or black pepper, your preference
1 large red or sweet white onion, about 1 1/2 cups diced (yellow onions are traditional, so use them if you want but I use sweeter onions to balance the saltiness of the ham.)
(If using salt beef, add it here)

I don't add any salt at this point, the salt content of the ham you are using will determine if you need to add a little at the end. Let your own taste be the guide. Simmer slowly and gently for about 45 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. Add:

3 cups diced carrots
3 cups diced baked smoked ham

Simmer for an additional 10 minutes stirring occasionally. Taste the soup at this point to determine if any additional salt is necessary. In all likelihood, it will not. Now add the dough boys to a very gently simmering pot .

Dough Boys

Makes about 10 dough boys

Sift together:

2 cups flour
2 tbsp sugar
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt

Very quickly mix in with a wooden spoon:

1 cup warm milk
1/4 cup melted butter

Do NOT over-work this dough. Stir in the liquid as quickly as possible and as soon as a soft dough forms , STOP mixing. Make sure you give the soup one last good stir to make sure that that nothing is sticking to the bottom of the pot then immediately drop the dough by heaping tablespoonfuls into the slowly simmering soup. Put the cover on the pot and do NOT remove it for 15 minutes. After 15 minutes, remove the dough boys from the pot and give the soup a final stir and remove the bay leaves before serving.

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Gumdrop Crinkle Cakes

I've had a couple of requests in recent months for a lunchbox favorite from my childhood here in Newfoundland, crinkle cakes. These little loaf shaped snack cakes are still made in some bakeries here in Newfoundland and as far as I know, take their name from the scalloped-edge paper liners similar to muffin tin liners, traditionally found on the bakery made varieties. A moist tender little pound cake of sorts, crinkle cakes came in raisin, cherry, and Spouse's favorite, gumdrop. 

As we wind our way to the start-up of the school year, I decided to experiment with a couple of recipes to try and replicate these delicious little lunchbox snack cakes. A recipe for crinkle cakes is just about  impossible to find, so I decided to tweak one of my favorite pound cake recipes and they turned out perfectly. The secret is to use all cake flour, real butter and I think, the addition of a little lemon extract really makes them perfect. The three I ate certainly did bring back memories for me.

Makes 8 crinkle cakes

Cream together

3/4 cups butter
1 cup sugar

Add, one at a time, beating well after each addition until light and fluffy:

2 eggs

Blend in:

1 tsp vanilla extract
3 tsp pure lemon extract

Sift together

1  ½ cups cake flour (or pastry flour)
1 ½ tsp baking powder

Fold dry ingredients into the creamed mixture alternately with

½ cup warm, undiluted evaporated milk

beginning and ending with the dry ingredients.

Fold in:

1 cup baking gumdrops

Bake in greased and floured mini loaf pans or in paper lined muffin tins. Bake at 325 degrees F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Muffin sized cakes will take only about 15 to 20 minutes. Watch them carefully so they don't overbake.

I've had a couple of requests in recent months for a lunchbox favorite from my childhood here in Newfoundland, crinkle cakes. These little loaf shaped snack cakes are still made in some bakeries here in Newfoundland and as far as I know, take their name from the scalloped-edge paper liners similar to muffin tin liners, traditionally found on the bakery made varieties. A moist tender little pound cake of sorts, crinkle cakes came in raisin, cherry, and Spouse's favorite, gumdrop. 

As we wind our way to the start-up of the school year, I decided to experiment with a couple of recipes to try and replicate these delicious little lunchbox snack cakes. A recipe for crinkle cakes is just about  impossible to find, so I decided to tweak one of my favorite pound cake recipes and they turned out perfectly. The secret is to use all cake flour, real butter and I think, the addition of a little lemon extract really makes them perfect. The three I ate certainly did bring back memories for me.

Makes 8 crinkle cakes

Cream together

3/4 cups butter
1 cup sugar

Add, one at a time, beating well after each addition until light and fluffy:

2 eggs

Blend in:

1 tsp vanilla extract
3 tsp pure lemon extract

Sift together

1  ½ cups cake flour (or pastry flour)
1 ½ tsp baking powder

Fold dry ingredients into the creamed mixture alternately with

½ cup warm, undiluted evaporated milk

beginning and ending with the dry ingredients.

Fold in:

1 cup baking gumdrops

Bake in greased and floured mini loaf pans or in paper lined muffin tins. Bake at 325 degrees F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Muffin sized cakes will take only about 15 to 20 minutes. Watch them carefully so they don't overbake.

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Blueberry Snack Cake - a.k.a. Baked Newfoundland Blueberry Duff

Blueberry Snack Cake - a.k.a. Baked Newfoundland Blueberry Duff

I cannot count the hundreds of times I have made this simple, moist, delicious, buttery little snack cake with an abundance of wild Newfoundland blueberries baked right in. A terrific addition to any brown bag lunch, it is indeed more of a blueberry snack cake but we often had it as a duff with Sunday dinner when I was a kid here in Newfoundland. Sometimes we still do.

I often substitute local partridgeberries or bakeapples (lingonberries or cloudberries) to make other delicious versions. I've also used one of my favorites, fresh raspberries, with great success. I love the way fruits like raspberries leave little jammy pockets in the cake. Raisins are another popular substitution for the blueberries but your favorite dried fruit, like apricots or cherries would be delicious too; just be sure to cut them small enough; about the size of large raisins is about right.

This humble little blueberry cake also dresses up nicely as a luscious comfort food dessert when served warm from the oven with warm vanilla custard.

Preheat oven to 325 degrees F. Grease a 9x9 inch baking pan well.

Cream together until light and fluffy:

• 1/2 cup butter
• 3/4 cup sugar

Add:

• 2 eggs
• 2 tsp vanilla extract

Beat well after the addition of each egg.

Sift together:

• 2 cups flour
• 2 tsp baking powder

Add dry ingredients alternately with:

• 1 cup milk

Always begin and end with an addition of dry ingredients. As a general rule, add the flour mixture in 3 divisions and the milk in two .

Quickly fold in:

• 1 1/2 cups fresh or frozen blueberries.

Spread batter evenly into the prepared pan.

Bake at 325 degrees F in a 9 inch well greased square pan for about 40 to 45 minutes or until a toothpick inserted in center comes out clean. The baking time can vary, especially if you use frozen berries. In that case it may take 10 or even 15 minutes more to bake. The toothpick test is the best way to ensure that this cake is fully  baked.

Blueberry Snack Cake - a.k.a. Baked Newfoundland Blueberry Duff

Blueberry Snack Cake - a.k.a. Baked Newfoundland Blueberry Duff

I cannot count the hundreds of times I have made this simple, moist, delicious, buttery little snack cake with an abundance of wild Newfoundland blueberries baked right in. A terrific addition to any brown bag lunch, it is indeed more of a blueberry snack cake but we often had it as a duff with Sunday dinner when I was a kid here in Newfoundland. Sometimes we still do.

I often substitute local partridgeberries or bakeapples (lingonberries or cloudberries) to make other delicious versions. I've also used one of my favorites, fresh raspberries, with great success. I love the way fruits like raspberries leave little jammy pockets in the cake. Raisins are another popular substitution for the blueberries but your favorite dried fruit, like apricots or cherries would be delicious too; just be sure to cut them small enough; about the size of large raisins is about right.

This humble little blueberry cake also dresses up nicely as a luscious comfort food dessert when served warm from the oven with warm vanilla custard.

Preheat oven to 325 degrees F. Grease a 9x9 inch baking pan well.

Cream together until light and fluffy:

• 1/2 cup butter
• 3/4 cup sugar

Add:

• 2 eggs
• 2 tsp vanilla extract

Beat well after the addition of each egg.

Sift together:

• 2 cups flour
• 2 tsp baking powder

Add dry ingredients alternately with:

• 1 cup milk

Always begin and end with an addition of dry ingredients. As a general rule, add the flour mixture in 3 divisions and the milk in two .

Quickly fold in:

• 1 1/2 cups fresh or frozen blueberries.

Spread batter evenly into the prepared pan.

Bake at 325 degrees F in a 9 inch well greased square pan for about 40 to 45 minutes or until a toothpick inserted in center comes out clean. The baking time can vary, especially if you use frozen berries. In that case it may take 10 or even 15 minutes more to bake. The toothpick test is the best way to ensure that this cake is fully  baked.

Blueberry Snack Cake - a.k.a. Baked Newfoundland Blueberry Duff

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