Mum's Whipped Cream Cake

My mum gave me the recipe for this cake, which I think she clipped from a newspaper at some point. I have had trouble making white cake in the past (didn't turn out light and fluffy) but so far this recipe has been foolproof. It is tender and the light crumb and crunch cinnamon topping really makes it. I always serve it with strawberries (or whatever fruit is in season) and whipping cream to make it into strawberry/peach or other fruit shortcake.

Cake:

1 cup whipping cream
2 eggs
1 cup sugar
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Topping:

2 tablespoons sugar
1/4 teaspoon cinnamon

Preheat oven to 350 degrees F. Grease an 8-inch square cake pan.
Sift together and stir the flour, baking powder and salt.
Whip cream until it holds firm peaks when the beater is lifter out of the bowl. Add the eggs one at a time, beating well after each addition. Add the 1 cup of sugar and the vanilla and beat until combined.
Stir in the flour mixture until blended.
Pour the mixture into the prepared pan and bake in the preheated oven for about 35 minutes, until a test inserted into the centre comes out clean.
While cake is baking, stir together the topping ingredients. When the cake is baked, remove from the over and place on a rack. Sprinkle the topping over the cake and cool completely.

Polenta Casserole with Winter Squash and Greens from the Moosewood Cookbook

This recipe is straight from the Moosewood Cookbook. I would be surprised if anyone didn't love this dish! Nice way to use kale too.


Polenta Layer
2 1/2 cups water
2/3 cup whole grain cornmeal
2 sun-dried tomatoes, chopped
1/4 teaspoon salt
1/4 teaspoon dried thyme
3/4 cup sharp cheddar cheese

Greens Layer
2 tablespoons olive oil
3 garlic cloves, minced or pressed
8 to 10 cups stemmed and chopped kale or collars
1/4 cup water
1/4 teaspoon salt

Squash Layer
1 1/2 mashed or pureed winter squash
1 large egg, beaten
1/4 teaspoon salt
Generous pinch of ground black pepper
2/3 cup grated sharp cheddar cheese

1. For the polenta layer: Bring the water to a boil in a heavy saucepan and whisk in cornmeal. Add the sun-dried tomatoes, salt, and thyme and cook on low heat, stirring often, until the polenta is thick and cream, about 10 minutes. Stir in the cheese. Pour unto a lightly oiled 8-inch square baking pan and set aside.

2. For the greens layer: In a soup pot on medium heat, warm the oil. Add the garlic and cook briefly, stirring constantly. Add the chopped greens, water, and salt. Cover and cook, stirring occasionally, until the greens are tender but still bright green , about 10 minutes. Drain and add more salt to taste. Spread the greens over the polenta.

3. For the squash layer: In a bowl, stir together the squash mixture over the greens and sprinkle the rest of the cheese on top.

4. In a preheated 350 degree oven, bake uncovered for 36 minutes. Uncover and bake for 10-15 minutes more, until golden and set. The casserole will be easier to servie if you let it sit for 5-10 minutes before cutting.

Chocolate chip cookies with dates and oatmeal

 This recipe is from the Canadian Living Magazine, July 2006. The changes I made the recipe below was to add dates, extra chocolate chips, and roasted nuts, and to put the cookie dough in the fridge for 3 hours before baking. They are really good cookies! I much prefer them to the basic chocolate chip cookie recipe on the back of the Chipits package.

Ingredients

• 2/3 cup (150 mL) butter, softened
• 1 cup (250 mL) packed brown sugar
• 1 egg
• 2 tsp (10 mL) vanilla
• 1-1/2 cups (375 mL) large-flake rolled oats
• 1 cup (250 mL) all-purpose flour
• 1/2 tsp (2 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/4 tsp (1 mL) salt
• 1 & 1/2 cups (375 mL) milk chocolate chips
• hand-full of chopped dates soaked for about five minutes in boiling water to soften 
• 1/2 cup roasted hazelnuts (optional)

• Preparation

  Line rimless baking sheets with parchment paper or grease; set aside.
  In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt - stir into butter mixture until combined. Stir in chocolate chips and dates.
  Put cookie dough in fridge for several hours or overnight until it hardens. This will help to prevent the cookies from spreading out becoming crispy on the sides rather than nice and chewy.
  Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Transfer to rack; let cool.  
  
  (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)