Brownies ~ Lii kokii brun

 

This recipe is from the Métis Cookbook and Guide to Healthy Living, 2nd Edition and it was shared by Senator Earl Scofield, (February 26, 1925 - November 2, 2012). He was a proud Métis; active with the Métis Nation Council of Ontario in 1997, representing the counties of Windsor, Essex and Kent. He was a flight gunner during the Second World War with the Royal Canadian Air Force (RCAF), labour activist and a lifetime member of the Can-Am Indian Friendship Centre and participated in several national assemblies, including the National Aboriginal Veterans Association (NAVA). Scofield was the recipient of the Queen Elizabeth II Golden Jubilee Medal (2002) and the Queen Elizabeth II Diamond Jubilee Medal (2012), awarded to Canadians who have made significant contributions to their local community and/or to Canadian society and in retirement remained active until his death at the age of 87.   

This isn't the only recipe that Senator Earl Scofield contributed, the Hamburger Soup recipe in the book, is courtesy of him as well, which I will have to try. For now, these brownies are perfect, fudgy and chewy and absolutely moreish.   

Brownies ~ Lii kokii brun - Courtesy of Senator Earl Scofield, Ontario

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1 1/2 cups flour

1 teaspoon salt

2 cups white sugar

1/2 cup cocoa

2 teaspoons vanilla

1 cup oil

4 eggs

1 cup cold water

1 cup chopped walnuts (optional) 

• Put all ingredients in large bowl and mix with a hand mixer on low speed until smooth.

• Grease a 13" x 9" x 2 " pan. Pour batter into pan making sure the batter is even in the pan.

• Bake at 350ºF (180ºC) for 30 minutes - no longer. 

Notes: I did grease and lightly flour the pan, plus I lined the bottom with baking parchment. I didn't have walnuts so used pecans instead. Cocoa I assumed meant cocoa powder so that is what I used and the eggs were large. 

Raisin Jumble Cookies ~ Li Kokii kaa Mamawinamihk avik lii Razeñ ~ National Indigenous Peoples Day

 

These golden fruit morsels are a Métis recipe. Although the recipe calls for the cookies to be iced, I didn't as I found the cookies themselves are abundantly sweet and buttery because I used butter instead of shortening, as that's all I had in my pantry. Still with the minor substitutions these cookies are deliciously moreish and would be absolutely enjoyable iced too. 

 

 

Raisin Jumble Cookies ~ Li Kokii kaa Mamawinamihk avik lii Razeñ (Courtesy of Heather Andersen, Nora Zilkie, Sigrid Schaus and Dixie Palmer)  

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1 3/4 cups shortening 

1 1/2 cups sugar

1 1/2 teaspoons vanilla

1/2 teaspoon almond extract

2 large eggs, well beaten

2 3/4 cups sifted flour

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup sour cream

1 1/2 cups dark or golden seedless raisins

1/2 cup candied cherries, chopped

For Frosting:

2 cups powdered sugar (icing sugar), sifted

1 teaspoon lemon juice

2 tablespoon cream

Instructions: 

• Cream together the shortening, sugar and flavourings [vanilla and almond extract] until fluffy. Beat in eggs.

• Sift flour with salt, baking powder and baking soda.

• Add the dry ingredients to the creamed mixture, alternately with the sour cream.

• Stir in fruits [raisins and candied cherries].

• Drop dough in small mounds onto a lightly-greased baking sheet, with spacing about 2 inches apart.

• Bake in the oven at 375ºF (190ºC) for 8 to 10 minutes or until lightly browned.

• Remove cookies to wire racks to cool.

For Frosting:

• Beat together until fluffy and smooth: sifted powdered sugar, 1/4 cup soft butter, 1 teaspoon lemon juice, 1 teaspoon vanilla and cream. 

Notes: Other dried fruit may be substituted for the candied cherries. I lined a baking sheet with baking parchment instead of lightly greasing it. 

Oven Baked Bannock

Bannock may be pan-fried or roasted over an open fire and also oven baked. This weekend I made this oven baked Indigenous recipe that was delicious.

Bannock

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3 cups of all purpose flour

1 teaspoon salt

2 tablespoons baking powder

1/4 cup melted butter*

1 1/2 cups water

* Traditionally bannock is made with animal lard or shortening

Preheat oven to 350ºF (175ºC) 

Measure flour, salt, and baking powder into a large bowl. Stir or whisk together. Create a well in the centre of the flour mixture and pour the melted butter and water into the well. Using a fork stir the flour mixture into the wet ingredients until all is combined and a sticky dough has formed. 

Place dough on a lightly floured surface and gently knead 10 times. Break off pieces and forming into rounds about 1 inch thick. 

Bake on a greased or lined baking sheet in the the preheated oven for 25 to 30 minutes. Or if you prefer cook bannock in a greased frypan; over medium heat allowing 15 minutes for each side.   

Notes: The dough may be formed and placed in a greased loaf pan and baked until golden brown on top. Then broken in to pieces. I used baking parchment paper to line the baking sheet I was using to bake the bannock.

Hope everyone had a great weekend! - JD 

Original Canadian Cookbook

This isn't the original copy from 1958, this is the new edition print from 1975. It reads like a household management cookbook would. I have only a few Canadian cookbooks and what peaked my interest besides the snowy landscape scene through the window on the front cover was the culinary choices it offers... 6 Canadian menus, French-Canadian cuisine and Canada's Multicultural kitchens. I think the latter of the three is more prevalent today. At the time Helen Gougeon was the leading authority on Canadian food since the 1950's when her cookbook, Good Food was publish. Each recipe had to be easy to follow, economical to make and sufficiently different to give variety to a meal. Something that today's home cooks are still striving to achieve.  

Many recipes come to mind when one says Canadian cuisine. Of course this cookbook has the classics like French - Canadian Pea Soup, Tourtiere, Quebec Baked Beans, Sugar Pie, Succotash, Tomato Relish, Bacon Corn Bread, and Canadian Salmon. In this cookbook there are recipes that haven't even crossed my mind at being a part of Canadian cuisine. Like the Zucchini Crêpes and the Casserole of Onions. 

Zucchini Crêpes
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3 cups grated zucchini, coarse or fine
1 egg
salt and pepper to taste
1/2 cup flour
1 teaspoon baking powder
melted butter
grated parmesan cheese

Combine grated zucchini, egg, salt and pepper in a boel. Sift flour and baking powder over zucchini and mix thoroughly.
Drop by large spoonfuls onto a lightly-oiled frying pan or griddle and cook till brown on both sides.
Serve with melted butter and grated parmesan cheese. These make delicious hors d'oeuvres in which case you should make them very small. Serves 6.

Casserole of Onions
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2 lbs. onions, sliced 1/4 inch thick
1 teaspoons salt
1/4 teaspoon pepper
1 teaspoon paprika
1 teaspoon celery seed
1/4 teaspoon basil or sage
3 tablespoons butter or bacon fat
1/4 cup hot water
1/2 cup bread crumbs

Mix salt, pepper, paprika, celery seed and basil or sage together.
Place layers of the sliced onions in a shallow greased casserole and sprinkle the mixed seasoning between the layers.
Dot top of casserole with butter or bacon fat and pour hot water over mixture. Cover.
Bake in a 400º oven for 1 hour. Then sprinkle the top with bread crumbs and a little melted butter to taste. Bake, uncovered, for 15 minutes longer or until the crust is golden brown. Serves 4 to 5. 

And thirdly Apple Cider Pie...

Apple Cider Pie
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6 medium tart apples
1 to 2 cups cider
flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 pie shell

Peel and core apples and cut into eights.

Place apples in a pot and cover with cider. Cook over slow fire for approximately 30 minutes, or till soft. 
Remove from heat and if the sauce is not thick add a little flour.
Add sugar and spices.

Bake a pie shell for about 5 minutes, then pour apple filling into it. Cover top, lattice-fashion, with uncooked pastry strips and bake at 450º for 8 minutes. Reduce heat to 350º and bake 25 minutes longer.