Meale Recipes

Favourite Recipes of the Meale family. No garlic and hot pepper here; just good plain food for those of us who got used to it that way.

INDEX:  
chinese chews  chocolate cake, chocolate pudding, date oatmeal cookies, date square, lemon loaf, macaroni and cheese, melting moment cookies, oatmeal cookies, pancakes, peanut butter cookies, rice pudding, scones,
I think I detected some things that need clarification. I will check with Janice. Meanwhile use at your own risk. JRM
Finally, in honour of the 2008 Olympic Games Chinese Chews have been added! Now if we only had lemon sponge pie.

And you were wondering where's the lemon sponge pie? - so am I.


BASIC PANCAKE RECIPE
                        1 1/2 cup            flour                           
                        1       tblsp           baking powder
                        1       tsp              salt
                        4                          eggs
                         1 1/4  cup           milk                                            now what could be simpler than that?

                                                   DATE OATMEAL COOKIES

This is a sandwich type cookie with your favourite filling. For the outsides:

1 cup shortening
1 cup brown sugar
2 cups rolled oats
2 cups sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
1/2 cup milk

     Cream shortening well, then cream the sugar into it.  Sift together the flour, baking
powder and salt and stir them in along with the rolled oats.  Stir in the milk.  Chill dough.
NOTE:  This makes a sticky dough but when it is chilled and rolled out on a well-floured board
it takes up enough flour to make it manageable. 
Roll out to 1/8" thickness.  Cut out with 1 1/2" or 2" floured cookie cutter and bake on greased
cookie sheets at 350 deg. Fahr. about 10 min.  When baked and cooled put together in pairs and fill
with the date filling below.
You don't like dates?  Then you can use your favourite jam or preserve - or make up some of each.
Terrific for the lunch box or brown bag  (anything else is considered show-offy).

 Date filling for oatmeal cookies (same as used for date square)
 1 package (375 gm) chopped dates                              2 tblsps. orange juice
3/4 cup cold water                                                       1 tsp. lemon juice
1tbsp. brown sugar

Cook dates, water  and sugar in a small saucepan, over a moderate heat until thick and smooth; remove from heat, add fruit juices, mix well.  Cool before spreading.
 
Caley's Oatmeal Crisps
(Andrew's favourite cookies)

    1 cup butter, softened                                                              1 1/4 cups all-purpose flour                                                      
     slightly more than 1 cup packed brown sugar                          1/2 tsp. baking powder
    1 egg                                                                                       1/2 tsp. baking soda
    1 tsp. vanilla                                                                            1/4 tsp. salt
    1 1/2 cups rolled oats                                                               3/4 to 1 cup  of raisins

       In large bowl cream butter with sugar until fluffy.  Beat in egg and vanilla. Stir in oats. 
     Stir together flour, baking  powder, baking soda and salt.  Gradually stir flour mixture into creamed mixture.  Stir in raisins.
     Drop heaping teaspoons of dough 1 inch apart on greased baking sheets.  Bake in 350 degree oven for  8 to 10 min. or until lightly golden.  Remove to racks,          cool.  Makes 3 1/2 dozen cookies.
Date Squares
(Matrimony Cake)

1 1/ 2 cups Five Roses  All-purpose flour                         1 cup butter
1/2 tsp. baking soda                                                     7/8  cup brown sugar
1 tsp. baking powder                                                     1 1/2 cups coarse oatmeal
1/4 tsp. salt                                                                  Date Filling (see below)
 
 Sift flour, baking powder, soda and salt.  Rub in butter with tips of fingers.  Add sugar and oatmeal.  Mix well.  Spread 1/2 crumbs in a greased shallow pan (about 8 x 14 inches).  Spread evenly without packing down.
Cover with cooled Date Filling, spreading evenly, then cover with remaining crumbs.  Again just smooth out evenly, don't pack.  Bake at 325F. for 30 to 35  minutes.  Increase heat slightly and bake a few minutes longer, to lightly brown mixture.  Cut in squares while hot and allow to cool in pan.

 
 Date Filling

1 package (375 gm) chopped dates                              2 tblsps. orange juice
3/4 cup cold water                                                       1 tsp. lemon juice
1tbsp. brown sugar

Cook dates, water  and sugar in a small saucepan, over a moderate heat until thick and smooth; remove from heat, add fruit juices, mix well.  Cool before spreading.
HOT FUDGE PUDDING

    1 cup sifted flour                                    3 tablespoons melted
    2 teaspoons baking powder                         shortening
    1/2 teaspoon salt                                     3/4 cup chopped walnuts
    3/4 cup sugar                                         3/4 cup brown sugar
    6 tablespoons cocoa                                 2 tablespoons butter, melted
    1/2 cup milk                                          1 3/4 cups hot water
    1 teaspoon vanilla

Sift the dry ingredients and 2 tablespoons of cocoa.  Stir together the milk, vanilla and melted shortening; add to the dry ingredients, mix well, then stir in the nuts.  Pour into a 9" square pan.  Now mix the brown sugar and 4 remaining tablespoons cocoa; sprinkle the mixture over the batter in the pan.  Pour on the melted butter then carefully pour on the hot water.  Bake at 350F for about 40 minutes.  Serve hot.

NOTE:  brown sugar should be packed when measured into cup.
Melting Moments Cookies

½ cup butter
½ cup sugar
1 egg
11/2 cups all-purpose flour
Pinch of salt
Rolled oats (less than 1/4 cup)
jam or jelly filling

    Preheat oven to 350 F.

    Cream butter and sugar until soft and white.  Beat in egg.  Add flour and salt sifted together; mix to firm dough.  Dampen hands; roll dough into balls about size of walnut.  Roll in oats.  Put on greased baking pan; allow room to spread (they don't spread very much).  Flatten a little: make indent in center with finger (you can cover your finger with plastic wrap).  Bake 10 minutes.
Open oven door and pull shelf out part way.  Again press center of cookie to make hollow for jam or jelly and add the filling.  Return to oven and bake another 10 minutes (approx.).
SCHOKOLADEN SCHICHTKUCHEN  *
2 layers

2 cups flour                                                1/2 cup shortening (you could use butter or margarine)
1 teaspoon baking soda                                             
1 teaspoon salt                                             1 cup buttermilk or sour milk
1/2 cup cocoa                                               1 teaspoon vanilla
2 cups brown sugar, packed                             3 unbeaten eggs

Sift the flour, baking soda, salt and cocoa into a mixing bowl; add the sugar, shortening, buttermilk, and vanilla and beat for 2 minutes.  Add the eggs one at a time and beat another 2 minutes.  Pour the batter into 2 layer pans and bake for 30 minutes in a 350F oven.  (If you want a big oblong cake, 13" x 9" , bake for 40 to 45 minutes.)  Invert layers on a rack to cool.

NOTE:  You can sour milk by adding 1 tablespoon of  white vinegar to 1 cup of milk.

*  I knew there was something suspicious about this recipe - this is actually borrowed from Edna Staebler's fine book " More Food That Schmecks"  McClelland and Stewart Limited.
MACARONI AND CHEESE

1 1/2 cup uncooked macaroni (cooked makes about 3 cups)
3 cups grated old or extra old cheddar cheese
2 tablespoons of butter
1 tablespoon of all purpose flour (relatively flat measure)
3/4 cup of milk
salt
    Cook the macaroni according to directions on the bag.
While the macaroni is cooking, prepare the cheese mixture.

CHEESE MIXTURE - STOVE-TOP  METHOD
 Put the butter in a pot and melt over low heat.  When butter is  melted remove from heat and stir in flour and salt.  Once butter, flour and salt have been mixed to a smooth mixture add the milk and stir over low  to medium heat until the mixture is thickened.  Remove from heat and mix in cheese.  If needed, the mixture can be placed on low heat to better melt the cheese.  Pour mixture into a casserole.

CHEESE MIXTURE -MICROWAVE  METHOD
 Put the butter in a casserole and microwave on high for about 1 minute.  When butter is  melted stir in flour and salt.  Once butter, flour and salt have been mixed to a smooth mixture add the milk and microwave on high for about 1 minute. Remove from microwave, stir and micro for another 45 seconds.  Repeat this procedure  until the mixture is thickened.  Stir in cheese.  If needed, the mixture can be heated in the microwave on medium setting for an additional 1 to 2 minutes..
   
    When macaroni is cooked, add to cheese mixture folding in macaroni until cheese is evenly dispersed.

    Bake in 350 degree oven for  1/2 to 3/4 hour.
CREAMY RICE PUDDING

5 level tablespoons of white long grain rice
1 tablespoon of white sugar
1/2 teaspoon vanilla (teaspoon if using vanilla extract)
3/4 cup of raisins
2 1/2 cups of milk
a dab of butter

    Put all ingredients in a bowl and mix together.   Sprinkle nutmeg on top.  Cook in 400 F oven for about 1 hour.
 
LEMON LOAF

1 cup sugar (scant)                                    1 tsp. baking  powder
1/2 cup shortening                                         1/2 tsp. salt
2 eggs                                                      1/2 cup nuts (optional)
1/2 cup milk                                                     grated rind of one lemon
1 1/2 cup all purpose flour

    Preheat oven.  combine flour, baking powder and salt.  Cream shortening.  Cream shortening and sugar.  Add eggs and beat well.  Stir in rind.  Blend in dry ingredients alternately with milk, mixing well.  Pour mixture in greased loaf pan..  Bake at 350 degrees F for 1 hour.  Dissolve 1/4 cup sugar in juice of 1 lemon and pour over loaf immediately on removal from oven.

Loaf pan:  21 cm x 11 cm (8 1/2" x 4 1/2")         Temperature:  180 C (350 F)
Cooking time:  50 to 60 minutes                        Yield:  1 loaf
 

            SCOTTISH RAISIN SCONES


        1            tablespoon    vinegar                        15 ml
        1            cup    milk                                        250 ml
        2           cups    unsifted all-purpose flour        500 ml
         1            tablespoons    sugar                        45 ml
        1            teaspoon    salt                                5 ml
        1/2        teaspoon    baking soda                    2 ml
         1/3        CUP    shortening                            75 ml
        3/4        CUP    seedless raisins                    125 ml
        1            egg yolk, beaten                                1
         a bit            sugar                                          a bit

    Stir vinegar into milk; set aside.  Combine flour, sugar, salt and baking soda in a mixing bowl; stir well to blend.  Cut in shortening until mixture resembles coarse crumbs.  Stir in raisins.  Add milk mixture to dry ingredients all at once and stir with a fork until all ingredients are moistened.  Turn out on a lightly floured board and knead gently about 20 times.  Place dough on an ungreased cookie sheet.  Pat or roll out to a ½ inch  (12 mm) thick circle. Cut into 8 wedges but do not separate.  Brush with egg yolk and sprinkle sugar on top.  Bake in preheated 450ºF (230ºC) oven 12 to 15 minutes or until done. Makes 8 servings.
PEANUT BUTTER COOKIES
          
            500 mL     all purpose flour              2 cups
            10 mL        baking soda                   2 tsp.  
            1 mL         salt                                  1/4  tsp.  
            250 mL     butter                               1 cup   
            250 mL     peanut butter                    1 cup
            250 mL     sugar                                1 cup
            175 mL     brown sugar                     3/4 cup
                2           eggs                                   2

Preheat oven. Combine dry ingredients together and set aside. Cream butter. Add sugar, beating between each addition. Add eggs one at a time and beat well. Add peanut butter; mix well. Add dry ingredients gradually. Shape into balls of about 3cm (1 1/4") diameter and place on ungreased cookie sheets leaving space for spreading. Flatten with a floured fork (if preferred drop by spoonfuls on cookie sheets). Bake in a moderate oven. Remove from sheets and cool on racks.

Temperature: 190°C (375°F)         Cooking time: about 10 minutes         Yield: 5 dozen — 7 cm (3") cookies
CHINESE CHEWS
2/3 cups all purpose flour                                1 cup chopped dates
1 tsp baking powder                                       1 cup chopped walnuts
1/4 tsp. salt                                                      2 well beaten eggs
3/4 cup fruit sugar                                             1/2 tsp. vanilla extract

Mix and sift flour, baking powder and salt. Beat eggs until foamy, add sugar, vanilla, dry ingrediants. Beat well.
Fold in dates and walnuts. Spread about 1/2 inch thick on a well-greased cookie sheet.
Bake for 25 minutes at 325 degrees F.  You can cut into small squares, roll into balls and roll in sugar.
Meale's recommended format  approx 5/8 " x 2" strips lightly rolled  in sugar.
Although these seem great just out of the oven, if you can leave some in a tin for a day or 2 you will find them more chewy and even better.

 

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At Long Last Updated Sep 10, 2008 by John R. Meale
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