Many of the recipes in Audrey’s Recipe Box are ones that I’ve never actually seen or tasted before, such as these oatmeal carmelitas. I made a complete mess of them! I had a very difficult time keeping the squares intact during cutting. The bottom was dry and crumbly (in a bad way), while the top was rock hard!
So what went wrong? I looked up a few competing caramelita recipes online and found that carmelitas are actually supposed to have the caramel in the middle, not as a topping! Re-reading Grandma Clarke’s instructions, I see that she does mention pressing only half the oatmeal mixture into the pan at first, followed by crumbling the remaining mixture on top before the second bake. Crap! I completely skipped that part! On the bright side, those fall-coloured M&Ms I added look great, don’t they?
Lesson learned: read the full instructions before you start.
Despite my failure to follow the directions, these dessert squares were quite tasty—especially when microwaved and served with a scoop of ice cream. I am definitely going to try these again some day. I’d like to get them right!
1 cup all-purpose flour
1 cup quick cooking rolled oats
¾ cup finely packed brown sugar
½ teaspoon [baking] soda
¼ teaspoon salt
¾ cups butter or margarine (melted)
1 cup (6 oz. pkg.) semi-sweet chocolate chips
½ cup chopped pecans
¾ cup caramel ice cream topping
3 tablespoons flour
Combine flour, oats, brown sugar, [baking] soda, salt and melted butter, blend at low speed to form crumbs.
Press half of crumbs into 11″ x 7″ or 9″ sq. pan, bake 10 mins in 350°F oven.
Remove from oven, sprinkle choco. chips and pecans over crumbs, blend caramel topping and flour, and pour over the choco. bits and nuts to cover, sprinkle with the remaining crumbs and bake 15-20 mins or longer until golden brown.
I made a coffee cake! It has been a long, hot summer. The heat finally broke with a big rain storm last week and I was struck with the mood to bake. I browsed Grandma Clarke’s recipe box for something simple and sweet. Coffee cake was the perfect answer!
The recipe that I found is for a sour cream coffee cake. One of the ingredients is a cup of sour cream mixed with some baking soda, which activates the baking soda and fizzes like a little science experiment! Very cute.
A word of warning: I can’t vouch for the actual baking time on this recipe! My oven typically runs hot, so I’ll shave off a few minutes from Grandma’s suggested time or bake to the lowest time in a provided range. This recipe suggests 40-45 minutes, so I baked my cake for 40 minutes. I let it cool, cut off a slice from the end for my little photoshoot… and it wasn’t until I cut deeper into the loaf later that I found a gooey center!
If you try this recipe, please let me know how it turns out for you. I’d love to be able to update this post with more data!
½ cup brown sugar
½ cup chopped nuts (optional)
1 tsp cinnamon
Mix ingredients together in a small bowl
1 cup white sugar
¼ cup margarine
1 ½ cups all-purpose flour
1 ½ tsp baking powder
1 cup sour cream with 1 cup baking soda added to it
Cream together white sugar and margarine
Add 2 eggs and mix well
Stir in sour cream and 1 tsp baking soda (mixture)
Mix baking powder in the flour and stir into above mixture
Pour half the mixture into bottom of a (greased) loaf pan
Sprinkle half of the sugar mixture (topping) over this
Add rest of batter, then rest of sugar mixture
Bake at 350°F for 40-45 minutes [Editor’s note: I recommend longer! I’ll be baking mine for 50 minutes next time.]
Some overripe bananas were looking sad and lonely on my kitchen counter the other day, so naturally I made them into a banana bread!
I love tea breads because they bake like a cake: no yeast, no rising or proofing, no problem. A tea bread is basically a big muffin! It has a longer bake time, of course, but the ingredients are the same. You can convert any muffin recipe into a bread or vice versa by adjusting the bake time.
Grandma Clarke’s recipes are always charming, but something about this one really makes me smile! I love how she is incredibly detailed — spelling out “teaspoons” as whole words and identifying that it “Makes 1 loaf” — but then she closes with an instruction to bake “until done.” Oh, Grandma!
Banana Tea Bread
1¾ cup sifted flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅓ cup shortening
⅔ cup white sugar
2 eggs, well-beaten
1 cup mashed ripe bananas (2 or 3 bananas)
½ cup chopped nuts [optional]
Sift together flour, baking powder, soda, and salt.
[optional] Add ½ cup chopped nuts to flour mixture.
Beat shortening until creamy in mixing bowl.
Add sugar gradually and continue beating until light and fluffy.
Add eggs and beat well.
Add flour mixture alternately with bananas, a small amount at a time, beating after each addition until smooth.
Turn into a well-greased bread pan (8 ½” x 4 ½” x 3″).
Bake in a 350°F oven for about 1 hour 10 minutes or until bread is done.
Makes 1 loaf.
Despite the intense summer heat, I took another shot at shortbread cookies this weekend. My mom gifted me an amazing custom-engraved rolling pin for Christmas and I was ready to try it out. I pretty much sauna-fied the entire apartment (sorry Ryan), but at least we got a tasty batch of cookies out of it!
Audrey’s Recipe Box contains 4 shortbread cookie recipes. I had tried one previously and it came out tasting like cardboard. Curiously, that was the recipe that my mom seems to recall being Grandma’s standard shortbread cookie. However, having now closely inspected all 4 recipes, I think mom may be right (aren’t moms always right?). Grandma’s shortbreads from my childhood were always rolled and cut (rather than balled and pressed) and only 2 of the 4 recipes are for rolling. The recipe below uses brown sugar, which I don’t recall being part of grandma’s recipe… so it must have been Auntie Kay’s Shortbread Cookies. So what went wrong? I believe the discrepancy is that grandma’s recipe requires pastry flour, while I was using regular all-purpose flour (the recipe just says “flour”).
Pastry flour has a lower % protein than all-purpose flour, so for these cookies, I added 2 tbsp of cornstarch per cup of all-purpose flour. The end result was sweet and delicious; not at all like cardboard! They were a little dry, however, which may be the nature of the recipe, or may be due to the extra volume of flour that got kneaded in as I re-rolled the dough. I had a difficult time working with this dough. It crumbled and cracked often. I have heard that shortbreads are difficult, so I hope that I can improve with practice!
1 cup butter
½ cup fruit sugar or lightly packed brown sugar
3 cups sifted enriched pastry flour
Cream butter until very soft
Gradually blend in the sugar & cream well
Gradually mix in about 2 cups of the sifted flour
Turn out dough onto baking board that is generously sprinkled with the remaining flour & knead into the dough until it cracks on the surface – takes about 1 cup more
Roll out dough on lightly floured board to about ¼ to ⅛ thickness & shape with cutters
Bake on ungreased baking pans in slow oven 300°F 20-30 min
Meat loaf and mashed potatoes were a standard in the Clarke household. Meat loaf is a comfort food with European origins. It takes a while to bake, but is easy to prepare and tastes wonderful! (Seriously, this dish is AMAZING.)
The recipe below makes enough meat loaf to serve 6-8 adults. I used 2 lbs of ground beef and I couldn’t fit the whole mixture in a single loaf pan! I ended up filling the loaf pan about ¾ to the top and then using the remaining mixture to form a second, smaller loaf which I cooked on a baking sheet. The freeform loaf turned out so beautifully that I think I’ll do it with the whole mixture next time!
1½ to 2 lbs. lean ground beef
1 cup of fine bread crumbs (or Corn Flake crumbs)
1 or 2 eggs
salt & pepper to taste
1 cup of milk
1 ½ tsp. of worcestershire sauce
1 onion finely chopped (or onion salt)
[Combine all ingredients in a large bowl]
Bake for 1 hr. 15 min. at 350°F
2 tbsp yellow mustard
2 tbsp brown sugar
4 tbsp ketchup
Mix ingredients and pour on top of loaf before baking to form a savory-sweet crust.
I am sad to announce that Audrey Lois (Bell) Clarke passed away last Saturday, April 9th after a long and difficult fight with Alzheimer’s Disease. She passed peacefully, surrounded by family and the wonderful staff of Parkview Home.
Audrey was born July 14, 1929 in Regina, Saskatchewan to parents Charles Hubert “Bert” Bell and Augusta Sophia (Magee) Bell and siblings Donovan Claire and Grace Noreen. She is preceded in death by these family members and also her husband, Leslie Clarke, who passed from Alzheimer’s Disease in 2005. She is survived by her children Susan, Colleen, and Mike, grandchildren Shawna, Daryl, Daniel, Taylor, Toria, Nate, and Rebecca, and great-grandchildren Devin, Abbey, Avery and Bryce.
Audrey was a proud mother, grandmother, and great-grandmother. She was famous for her chocolate chip cookies and apple pies. Her memory will live on through her family and her recipe box.
Visitation will be 6:30-9:00pm on Wed April 13th at the O’Neill Funeral Home in Stouffville. The funeral will be Thurs Apr 14th at 2:00pm at the Stouffville United Church. Maps and details can be found on the O’Neill Funeral Home website or by calling 905-642-2855.
In my real life/day job, I am a senior software engineer at Etsy, the popular online marketplace for handmade and vintage goods. It probably won’t surprise you to learn that Etsy employees are phenomenally crafty, artsy, and musical. We share our skills with each other throughout the year via the Etsy School program and each spring we show off our talents at an Art Show, Talent Show, and Bake-Off.
I chose to make Grandma’s butter tarts for the bake-off this year because they are a unique foreign delicacy here in Brooklyn. That’s right: butter tarts are Canadian! For my American readers: butter tarts are basically miniature pecan pies, but sometimes without pecans or with raisins instead. I made classic pecan butter tarts (and a couple of nut-free, raisin-free tarts for my nut-allergic, raisin-hating Canadian colleague, Gordon).
While I normally wouldn’t bother making a crust from scratch, this event is kind of a big deal, so it’s time to pull out all the stops. The only problem is… Grandma Clarke’s butter tart recipe doesn’t include a crust! Rather than using a simple shortcrust pastry recipe from another pie in the recipe box, I hunted down somebody else’s Grandma’s butter tart pastry online. I have used this crust to make butter tarts before and it’s just perfect. I think the key is adding a bit of vinegar to your ice water.
The tarts turned out great! I overfilled them a little, but hopefully the mess comes across as charming and rustic to the judges. Wish me luck!
Crust recipe from The Crepes of Wrath (but you can use any pie crust). Remember to prepare your crust at least a few hours ahead of time! Roll your pastry very thin (¼ inch or less) and cut circles about 1 inch wider than the diameter of your muffin tin. Grease the tin(s) generously with butter or cooking oil.
1 cup brown sugar
¼ cup butter
2 eggs, beaten
1 tbsp corn syrup
1 tsp vinegar
raisins (or pecans, walnuts, etc)
Cream butter & sugar
Add eggs and remaining ingredients
400°F 7 mins
325°F 15 mins
Makes 16 tarts*
* I had enough crust for 32+ tarts, so I doubled the recipe. I ended up making 24 tarts and saving some pastry dough for later.