1 1/2 c flour 1/2 tsp baking soda Pinch of salt 1 c chopped pecans 3/4 c snipped prunes 3/4 c snipped dried apricots 1/2 c dark raisins 1/2 c margarine 1 c packed brown sugar 1 large egg 1/2 c corn syrup
Combine flour, baking soda, and salt. Combine the fruit. Add 2 tbsp of the dry ingredients to the fruit to coat. Beat margarine, sugar, and egg with electric mixer about 2 minutes until well creamed.
Blend in syrup. Beat in the dry ingredients, then fold in the fruits and nuts. Bake in a 13″ x 9″ pan (lightly greased) at 350 degrees for about 30 minutes.
Source: Volume 2 – Recipes and Reminiscences of Old-time Ucluelet. A fund-raiser for Sea View Senior’s Housing Society.
Ingredients: 4 cups regular oats 3 cups unsweetened shredded coconut 1 cup all-purpose flour 11/2 cups granulated sugar 1/2 teaspoon table salt 1 teaspoon ground cinnamon 1 cup butter 3 tablespoons golden syrup or honey 1/4 cup low fat milk 2 teaspoons baking soda Vegetable or canola oil spray
Instructions : 1)set oven rack in middle and preheat oven to 325 degrees F. 2)Spray 10 x 15 pan with oil spray 3)In a large bowl mix all dry ingredients except baking soda and mix well. 4)Melt butter and syrup in microwave ,allow to cool for 5 minutes. 5)Stir baking soda into milk and dissolve completely 6)add the cooled butter mix and milk mix to dry ingredients and mix very well with spoon or easier with hands 7) distribute evenly on baking tray and press down well , push down corners that come up. 8) bake for 25-35 minutes until golden brown , rotate pan after 16-18 minutes. Keep an eye, if browning too quickly cover loosely with foil and or turn oven down to 300 degrees F for the last 5-10 minutes. 9) remove from oven and set on wire rack to cool for 10-12 minutes. Cut while warm into squares .
Note: 1)the longer you bake, the more crunchy they will get. If you like them chewy bake for less time – 25 minutes. 2) cut the foil to fit the pan before you put in oven so you are prepared. Remove from oven to rotate and cover keeping oven door closed so temp doesn’t go down. 3) if necessary place on top of another baking tray to stop the bottom from browning too quickly. Recommend- not to use quick cooking oats. Use Lyle’s golden syrup Store in airtight container for up to a week.
INGREDIENTS 1 quart Whole Milk 1 cup Vegetable Oil 1 cup Sugar 2 packages Active Dry Yeast, 0.25 Ounce Packets 8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour 1 teaspoon (heaping) Baking Powder 1 teaspoon (scant) Baking Soda 1 Tablespoon (heaping) Salt Plenty Of Melted Butter 2 cups Sugar Generous Sprinkling Of Cinnamon
MAPLE FROSTING: 1 bag Powdered Sugar 2 teaspoons Maple Flavoring 1/2 cup Milk 1/4 cup Melted Butter 1/4 cup Brewed Coffee 1/8 teaspoon Salt
INSTRUCTIONS For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute. Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.) Preheat the oven to 375°F. To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin. To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal. Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.) Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown. While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable. Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today! It’ll seal the relationship for life. I promise.
What a strange name for a treat, but you have to try it! I sampled some our daughter received as a gift, and then just had to make my own.
It’s awesome to have a bag or three of this treat at a party, as all your guests (adults and kids) will gobble this delicious “Christmas Crack” without knowing they finished everything and would ask for more!
Dry Ingredients: 1 x 395 g box Honey Nut Chex cereal 1 x 550 g box Original Shreddies cereal 200 g shredded coconut 200 g pecan nuts 200 g golden raisons
Syrup: 375 g butter (3 sticks of butter) 1½ cups sugar 1 x 500 ml bottle – 2 cups golden corn syrup
Combine all the dry ingredients in a very large mixing bowl. Mix to combine.
In a large sauce pan, cook syrup ingredients to “soft ball” stage. Keep stirring constantly. Once its cooking, cook for ± 5 minutes. I divided the dry mixture into two large trays and then poured ½ the syrup mixture over one tray and mixed it through till well coated, then repeated the process with the second tray. Once all done, I combined all ingredients into the one tray and continued to mix and make sure the syrup is evenly and well mixed through all the dry ingredients. Let it sit in the one tray for ± 5-10 minutes, stirring once or twice to prevent clumping. Now, return half again back to the empty tray as its easier to stir a bit more. Do this every now and again to ensure that you do not end up with lumps, of ‘crack’ as it should be separate pieces of cereal just coated with the syrup.
Stir it around occasionally to prevent clumping, but be careful that you do not brake the cereal into small pieces. Once properly cold, store in an airtight container.
Source: Mutiple Internet recipes, but highly adapted by Esmé’s kitchen. This for sure does not resemble any existing recipe I found and originally looked at. TRIED AND TESTED
4 cups self raising flour 2oz butter 1 egg Salt 1 cup milk/water. A little more if required
Rub butter into flour & salt Beat egg in water/milk Make a soft dough Roll and cut into strips Not too thin Take 3 equal pieces & plait Fry in deep hot oil (not boiling) Drain when golden brown Dip in warm syrup Roll in coconut
SYRUP 2 cups sugar and 3/4 cups water Bring to boiling point and switch off stove
125 g butter at room temperature 1 cup castor sugar 1 large egg 1/2 tsp almond essence 1 3/4 cups cake flour 2 tsp baking powder 1/4 tsp salt A little bit of milk to glaze dough 1/2 cup sliced almonds toasted 1/2 icing sugar 1/4 tsp almond essence 3 – 4 tbsp milk
Instructions: Preheat oven to 160 C Prepare 2 baking sheets, cover with parchment paper. In large mixing bowl, beat together butter and sugar. Beat in egg and almond essence until light and fluffy. Mix flour, baking powder, and salt together. Add to butter mixture and beat until well mixed. Divide dough into four portions. Form each into a roll about 12 inches long. Put two rolls about 4 – 5 inches apart on parchment-covered baking sheet and flatten rolls with fingers to about 3 inches wide. Repeat with the remaining dough. Brush with milk and sprinkle with toasted almonds. Bake for 12 to 15 minutes or until edges are slightly browned. Do not let them get too dark. Remove from oven and immediately cut in 1-inch diagonal strips, but carefully cutting down with a knife. Do not cut back and forth. The delicate cookie will break. Place back in oven and bake a further 5 minutes and then remove to a wire rack to finish cooling. Mix icing sugar with 1/4 tsp almond essence and enough milk to make icing. Drizzle cookies with icing. Or melt a few blocks of dark chocolate with a little milk in microwave and drizzle zig zag over cookies