Kansas g-ma wrote:
How about posting your recipe, too? Less complicated is good in my book. TYIA
good idea.....I already asked "thomsonact" too for her recipe as well and what type pan she was referring to in her post..
Oh my you have me drooling. Delicious but decadent!
You just gave me the idea to make them for my next ladies' group get together on the 22nd.
Thanks again. I love your recipes (But when do you ever get time to knit? LOL)
I have needed new glasses for awhile and just ordered them and selected new frames too..last week..I might be MIA in a couple of weeks!...lololol
One of my favorites! I'll compare this to my recipe, and think about his type pan.
Care to share your recipe wth us maybe?..and what type pan do you use?
Link or picture didn't post?
re-added the link....try it now.
What, or where, is 'LATER'?
LT...I am so sorry...BUT I don't have time to hunt it up this a.m. BUT I promise....I will
To the 3 gals who posted above....It is a great recipe and a delicious bread!
I have made this often!
This iconic Canadian dessert recipe comes straight from the heart of Nanaimo, B.C. â from the annals of the one-and-only Nanaimo Museum!
Yield: 12 servings....
1/2 cup (125 mL) unsalted butter (preferably European-style cultured butter)
5 Tbsp (75 mL) cocoa powder
1/4 cup (50 mL) granulated sugar
1 egg, beaten
1 & 3/4 cups (425 mL) graham wafer crumbs
1 cup (250 mL) shredded coconut
1/2 cup (125 mL) almonds, finely chopped
1/2 cup (125 mL) unsalted butter, softened
2 tbsp + 2 tsp (40 mL) whipping or heavy cream
2 Tbsp (30 mL) vanilla custard powder
2 cups (500 mL) icing sugar
4 oz (115 g) semi-sweet chocolate
2 Tbsp (30 mL) unsalted butter
Putting It All Together:~...
1. Pour 2 cups (500 mL) water into bottom of double boiler. Place on stove over medium heat and bring water to simmer.
2. In top of double boiler; combine butter, cocoa and sugar; place over simmering water. Heat, stirring, until butter has melted and mixture is smooth.
3. Add beaten egg; stir until thick. Remove top of double boiler from heat. Stir in graham wafer crumbs, coconut and almonds.
4. Scrape into parchment paper-lined 8-inch (2 L) square baking dish. Press firmly to create even bottom layer.
5. Recipe Tip: If you donât have a double boiler, half-fill a saucepan with water and heat over medium heat until water begins to simmer. Then, place a metal or glass bowl over the simmering water and proceed as directed.
1. In bowl, cream together butter, cream and custard powder. Gradually add icing sugar; beat until light and fluffy. Scrape over bottom layer, smoothing top with spatula or palette knife.
1. In clean double boiler, melt chocolate and butter together. Remove from heat; let cool slightly. When cool, but still liquid, pour over custard layer.
2. Cover and refrigerate until cold.
This Christmas Chop Suey Loaf is a wonderful fruit bread leavened with yeast.
Trivia: Citron, one of the ingredients in this bread, is a member of the citrus family.
~:Christmas Chop Suey Loaf Recipe:~
3/4 cup Sultana raisins
1/4 cup chopped citron peel
1/4 cup chopped walnuts or pecans
1/3 cup chopped glace cherries (you can use maraschino cherries if you drain them well)
1 cup milk
1/4 cup water, lukewarm
1 teaspoon sugar
1 package yeast
2 cups all purpose flour, sifted
1 & 1/2 teaspoon salt
1 teaspoon cinnamon. Use two teaspoons if you are particularly fond of this spice.
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup butter or margarine
1/3 cup light brown sugar
1 & 3/4 cup all purpose flour (second amount)
1.. Heat the milk to scald and remove from heat to cool. Stir 1 teaspoon of sugar into the 1/4 cup of warm water. Sprinkle the yeast over top of this. Stir and leave for about ten minutes or until the yeast is frothy.
2.. In a separate bowl, mix the first amount of flour and the spices together.
3.. In a large mixing bowl, perhaps using a good mixer, cream the butter with the brown sugar until it is light. Beat in the egg. Next, stir in the lukewarm milk and the yeast liquid. Add the sifted dry ingredients and beat until smooth. The dough should be elastic at this point.
4.. Add the fruits and nuts. Beat again.
5.. Burn the dough onto a kneading board and knead in the remaining flour. Use as much of this flour as you need, but do not use it all if the dough appears to be too stiff.
6.. Roll your Christmas Chop Suey Loaf dough into two balls and put in greased or non-stick loaf pans. Cover and let rise until double in size.
7.. Preheat the oven to 350*. Bake for approximately forty minutes or until done. Brush softened butter over the top and remove from pan to cool on racks.
a)..This Christmas Chop Suey Loaf is great for your holiday breakfast or brunch.
b)..You can drizzle a glaze on this loaf IF you want....BUT this loaf is wonderful either way!... with OR without a glaze.
[[ A Tried & Tested recipe!!.....Cas]]