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. 

National Indigenous Peoples Day ~ Mom's Cranberry Casserole Bread ~ Maamaa soñ paeñ di pabinaa Kasarool

 

This recipe comes from a Métis cookbook I have and although wild plants, including berries, were one of the ways people traditionally got nutrients in the past;  there are a variety of ways to enjoy berries all year round. Buying extra fresh fruit at your local shop or farmer's market and freezing them is one way however shops offer an array of frozen fruit and vegetables more readily available during the colder months as well as the warmer months, making it even more convenient to eat and use. The cranberries may be replaced with more seasonal fruit, if you wish, however the tart cranberries do have a bright summery appeal.      

Mom's Cranberry Casserole Bread 

Maamaa soñ paeñ di pabinaa Kasarool

Courtesy of Heather Anderson, Nora Zilkie, Sigrid Schaus and Dixie Palmer, British Columbia 

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2 cups flour

3/4 cup sugar

2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 cup shortening 

3/4 cup orange juice

1 tablespoon orange rind

2 eggs, beaten

1 1/2 cups cranberries

Stir in the flour, sugar, baking powder, baking soda and salt together. Cut in the shortening until the mixture resembles coarse cornmeal.

In a separate bowl, combine the orange juice and grated orange rind with the eggs. Add to the dry ingredients, mixing enough to dampen.

Dust the cranberries with a tablespoon of flour and carefully fold into the batter.

Spoon the batter into a well-greased 1 - 1.2 quart casserole pan.

Bake at 350ºF  (180ºC) for about 1 hour. (See Notes)

Allow to cool in the pan for 10 minutes before removing.

Serve sliced with butter or frosting. To make frosting, combine 2 cups of icing sugar with boiling water a tablespoon at a time until the consistency is right for drizzling. 

Notes: I used butter to replace the shortening. I lined the bottom of the pan with baking parchment paper and baked the bread in a 11 x 7 inch rectangular casserole pan, therefore I found the cooking time was between 35 to 45 minutes. Depending on what dish you use baking times may need to be adjusted.  

Métis Cookbook ~ National Indigenous Peoples Day ~ Tangy Coleslaw ~ Dandelion Syrup

Unfortunately this is one of only two Métis/Indigenous cookbooks I have. I am a bit surprised that there aren't more Métis, Aboriginal, Indigenous, Canadian cookbooks. There are many things we can learn from ancestral, regional, and provincial cuisine. Food history... or the history of food is important to culture, identity and acceptance. Not only "you are what you eat", you are what you cook, bake and share. It is our first memories of food and the home kitchen that carry us through holiday seasons, special get togethers, and daily life. Passed down from generation to generation. The sharing of food, stories and laughter and the most powerful... smell. Those strong culinary memories, whether homemade or pre-made, gives us our culinary inhibitions to go forward with positive energy to create and re-create inside our kitchen. To feed our families and friends. 

This cookbook was created by the National Aboriginal Health Organization and the recipes are more modern with a traditional flair. This book is a testament to the Métis mothers of the past who always found a way to throw together a great meal. Who chose ingredients solely based on the seasons and what was at hand. They relied on hunting, gathering, farming, and fishing and in harsh winter conditions, canning preserves were their staple. They had a more practical way of looking at food.

The Métis cookbook has great information, helpful tips and the recipes are broad so there is something for everyone. Under the Teas and Home Remedies chapter there is a sub chapter called Aboriginal Healing which I really like. I wanted to share these two recipes from the cookbook:   

Tangy Coleslaw

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In a bowl place:

1/2 cup light mayonnaise

1/2 cup apple cider vinegar

1 to 2 teaspoons white sugar

4 teaspoons dill seed

salt and pepper to taste

1/2 head of shredded cabbage

1 each green, red, and yellow pepper, diced to thinly julienned

3 green onions, sliced

- Whisk together mayonnaise, vinegar, sugar, dill, salt and pepper.

- Mix together shredded cabbage, peppers and green onions.

- Toss with dressing.

- Refrigerate until ready to serve.  

This recipe is quite unique so I wanted to share it too...

Dandelion Syrup

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Makes 4 cups

50 Dandelion flower heads, untreated with chemical spray

1 lemon

8 cups water

5 cups white sugar

-Put dandelion flower heads in a large sauce pan.

-Squeeze in the juice out of the lemon and add water. Bring to a boil.

Cover and simmer for 1 hour.

- Remove from the heat and let stand over night, covered.

- Strain, return the liquid to a clean saucepan, and add white sugar.

Stir well and bring to a boil.

- Reduce heat and simmer for 1 and 1/2 hours or until it reaches the consistency of maple syrup.

-Store in a sealed, sterile jars in the refrigerator. Serve over waffles or pancakes.