It all started with a failed attempt to make a healthy dessert… It was one of those days again,when I was trying so desperately to trick my sweet tooth with plain bananas…! One thing brought another,I realized I had in my pantry Malibu Rum and all the ingredients for a cake. It’s not any kind of cake! It’s one of the most moist,rich,fluffy upside down cake you’ve ever had! The caramelized bananas pair beautifully with the warm spiced and the coconut rum! The kitchen bathes with the aromas of the baked bananas… Try to refuse a piece of cake like this!
This is a non-traditional recipe for those who don’t have easy access to dried shrimp or don’t want to use it. It makes about 3.5 litres –
if you have a glass gallon jar it will be the perfect size to hold the batch.
As the recipe makes a gallon, it’s great for hostess gifts and parties. Or, you can change the number of servings on the selector below, and the site will automatically divide the recipe for you.
There is nothing better than a fresh slice of bread with butter melting into it.
I made my first pies at the age of 8 and my first bread at the age of 10. Supervised by adults at first, but fiercely independent, I would make them sit back and watch, and only allowed assistance for the purpose of instruction.
Quickly, I was making it regularly, entirely on my own, inspired by how much I loved Grandma Nelson’s home made bread. She never needed a recipe, just poured mountains of flour into a bowl, waved her hands over it and voila! Bread.
It may have involved more than that, but she wasn’t big on giving instructions, so I never did learn her secrets, even though I watched her every chance I had on visits. She made at least 8 loaves and a tray of bannock every week. I can still smell her kitchen when I think of fresh bread.
At one point, I bought a bread maker at a garage sale, and tried it out…it worked fine, but lacked the tactile sensations that are part of my love for bread making.
Normally, I prefer whole wheat bread, but this is the first recipe I ever used, and it is bullet-proof. It’s from the Purity Flour Cookbook, and the same recipe appears in most of the flour company cookbooks of that era that I have seen.
You’ll notice that this recipe calls for the addition of milk, as does the Sunflower Bread, in both cases, I regularly use milk to make ricotta, and then use the whey from the cheese making to make the bread. A litre of milk will usually produce about 600-700ml of whey.
I first had this cornbread at Mr Rick and the Biscuits, CD release party for Cocktails & Cornbread in 2005 (here’s the title song, somewhat earlier at the Distillery Jazz Festival, where I met Lisa Shamai, local caterer extraordinaire, and the creator of this delicious, spicy, cornbread recipe.
A warm and gracious woman, Lisa has been cooking in Toronto for decades, at one time running a jazz club on weekends at her catering facility, Lisa Shamai Cuisinerie. Sadly, it was a brief candle, and the club blew out before I got to see it. Happily, the catering company is still with us.
I’ve always loved Johnnycake, aka cornbread and enjoyed this one a great deal at the show, going back to sneak extra helpings of the spicy, cheesy bread. Lisa was gracious enough to share it with me for this soup and bread edition of Eatin’s Canada and we thank her for it. I suggest you try it with the 3Bean Chili recipe from January…and lots of butter. Yummy.
This is a wonderful chutney that I love with steak and that friends love with their curries. It’s a great way to use up pears in a bumper crop year and lasts a long time even after opening.
It looks lovely in the jar and makes a great gift.
However, after opening these you should swap the tin lid for a plastic one that is not susceptible to rusting. The vinegars can be quite aggressive with these sorts of preserves that are used over a long period of time.