Saint James Anglican Church

Joseph Howe Drive at the Armdale Rotary, Halifax, Nova Scotia, Canada             


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Copyright to the individual images is retained by the individual parishioner. The contents of this web site may not be duplicated, altered, or reproduced without the written permission of St James Anglican Church. Every effort is made to provide information which is relevant and as complete, up-to-date and accurate as possible. However St James Anglican Church cannot be held responsible to users of the information or any other person for any errors or omissions, or for any losses, costs or claims which arise as a result of relying on such information or advice.

 

Mothers' Union - Recipes Shared

The St. James Mothers' Union Recipe Book Copyright © 2003

Recipes Shared - download complete book (pdf)

 

Breads, Biscuits and Muffins

Banana Loaf

Banana Nut Bread

Beer and Cheddar Muffins

Blueberry Tea Scones

Date and Raisin Muffins

Ginger Bread

Hobo Bread

Hovis Bread

Italian Panettoni

Lenten Pretzels

Orange Nut Bread

Tea Biscuits

Very Healthy Muffins (Lowest Fat Bran Muffins)

 

Banana Loaf

Bee Mason

½ cup butter or shortening                    

1 cup sugar

1¾ cups flour                            

2 eggs (beaten)                         

1 small tsp soda (dissolved in a little water)

3 or 4 bananas

¼ tsp salt

 

Cream butter and sugar, add well beaten eggs.  Add flour, etc. and mashed bananas.  Put in a 9” by 5” by 3” loaf pan and bake at 350o for 30 to 35 minutes.

 

Banana Nut Bread

Hazel Duncan

 

2 cups sifted flour                  1 cup pecans

1½ tsp baking powder  ¼ cup buttermilk

1 tsp cinnamon              2 eggs

½ tsp baking soda                 1½ cups banana pieces

½ tsp salt                                  ½ cup soft shortening

1/8 tsp cardamom                     2/3 cup sugar

 

Heat oven to 350o.  Grease a 9” by 5” by 3” loaf pan.  Sift flour, baking powder, salt, baking soda, cinnamon, and cardamom into a mixing bowl.  Put remaining ingredients except nuts into blender, cover and process at blend until smooth.  Stop blender, add nuts, cover and process only until nuts are chopped.  Pour into dry ingredients and mix only until flour is moistened.  Pour into prepared pan and bake for 1 hour or an extra 15 minutes if necessary.

 

Beer and Cheddar Muffins

Rhiannon Fitzsimmons

2 cups flour                               1 cup beer

2 Tbsp sugar                             ¼ cup vegetable oil

1 tsp baking powder              1 egg

½ tsp dry mustard                        1¼ cup shredded

½ tsp salt                                         old cheddar cheese

 

Mix dry.  In separate bowl whisk beer, oil, egg, and cheese.  Add to flour mixture and stir just until combined.  Spoon into greased muffin tins.  Bake at 400o for 20 to 25 minutes.  Makes 9 muffins.

 

Blueberry Tea Scones

Bev Wentzell

2 cups all-purpose flour

½ cup nonfat dry milk powder

1 tsp dried lemon peel

1/3 cup shortening

1 cup dried blueberries

1/3 cup vanilla sugar

2 tsp baking powder

¼ tsp salt

 

Stir together the flour, sugar, milk powder, and baking powder in mixing bowl.  Cut in the shortening using a pastry cutter or fork until mixture resembles coarse crumbs.  Stir in the blueberries.  Place in a 1 quart canning jar.  Tap jar gently on the counter to settle contents.  Add additional “dried blueberries” to fill small gaps, if necessary.  Store at room temperature for up to 6 weeks or in freezer for 6 months.

 

To Make Scones:  Place jar contents in a large mixing bowl.  Add 1 beaten egg, and ¼ cup water, stir just till moistened.  Turn dough onto a lightly floured surface and quickly knead by folding and pressing gently for 12 to 15 strokes or until nearly smooth.  Pat to ½” thickness.  Cut into desired shapes with a floured 1½” to 3” cutter, dipping cutter into flour between cuts.  Place scones 1” apart on an ungreased baking sheet.  Brush tops with “milk” if desired.  Bake 15 minutes or until golden at 400o.  Transfer to a wire rack to cool slightly.  Serve warm.  Makes 10 to 12 scones.

 

 

 

 

 

 

 

Date and Raisin Muffins

Laura Sharples

 

¾ cup raisins                             1 tsp vanilla

3 cups chopped dates    1½ cups flour

1½ cups water                           1 tsp baking powder

½ cup butter                              1 tsp baking soda

2/3 cup brown sugar                ¼ tsp salt

1 egg

 

 

In saucepan, combine raisins, dates, and water.  Boil gently, uncovered, for 20 minutes.  Let cool for a few minutes.

 

Cream butter and sugar.  Beat in egg and vanilla.  Add fruit and its liquid.  Combine dry ingredients and stir into fruit mixture, mixing well.  Spoon into greased or paper lined muffin tins, filling ¾ full.  Bake at 350o for 20 to 25 minutes or until tester comes out clean.  Makes about 12.

 

Ginger Bread

Marie Gibson

 

½ cup melted shortening                     1 cup molasses

1 egg                                                    1/3 cup sugar

 

 

Beat together until light in colour.

 

 

2 cups flour                                           ¼ tsp ginger

1 tsp soda                                             ½ tsp salt

 

 

Add above to first mixture and beat well.  Add 1 cup cold water.  Beat and pour into greased and floured 8” square pan.  Bake at 350o for 60 minutes.

 

 

Hobo Bread

Adelaide Lawrence

 

3 ½ cups seedless raisins            4 tsp butter

2 ¼ cups boiling water    1 cup brown sugar

4 tsp baking soda                 3 large eggs

1 cup white sugar                4 cups sifted flour

1 tsp salt (scant)              2 tsp vanilla

 

 

Pour boiling water over raisins and let it get cold.  Add all other ingredients.  Mix well.  Bake in well greased loaf pan and fill only half full.  Bake at 350o for 60 to 70 minutes.

 

Hovis Bread

Laura Sharples

 

1½ cups white flour                      ½ tsp salt

1½ cups whole wheat flour             3 Tbsp brown sugar

2½ tsp baking powder      1¾ cups milk

½ tsp baking soda

 

 

Simply mix all the ingredients together until well combined and pour into a well-greased loaf pan.  Bake at 350o for one hour.  Allow to cool for a short time, but serve while still warm.

 

Italian Panettoni

Rhiannon Fitzsimmons

 

2 cups milk                          ½ tsp salt

1 tsp sugar                           ½ cup melted margarine

½ cup water                         1 Tbsp grated lemon rind

1 Tbsp (envelope) yeast    4 eggs

10 cups flour                         1 cup raisins

1 cup sugar                          1 cup mixed peel

 

 

Scald milk; cool to lukewarm.  Dissolve sugar in water and add yeast.  Let stand 10 minutes.  Stir.  Add to milk.  Beat in 3 cups flour.  Cover and let stand 1 hour.

 

Stir in 1 cup sugar, salt, margarine, and lemon rind.  Beat eggs and add.  Beat in 2 cups flour.  Stir in raisins and peel.  Beat in 4½ and 5 cups flour.  Knead 8 to 10 minutes.

 

Let rise until doubled (about 2 hours) in a greased bowl.  Punch down and divide into 6 equal parts.  Shape into rounds.  Place on ungreased cookie sheets.  Cover and let rise 1¼ hours until doubled.  Brush with cream if desired.  Bake 375o for 30 to 35 minutes.

 

 

Lenten Pretzels

The St. James’ Sunday School

1¼ tsp fast rising yeast            ¾ cup warm water

2¼ cups flour                             1 egg, beaten

½ tsp sugar                               coarse salt

 

Mix yeast, sugar, and one cup of flour together.  Add water.  Stir to mix.  Add remaining flour.  Mix well.  Knead for 6 to 7 minutes.  Allow to rise for at least 15 minutes.  Cut into about 16 pieces and roll into snake shapes.  Bend over the ends and pinch together to make pretzel figures.  Place on cookie sheet 1½” apart.  Brush with beaten egg and sprinkle with coarse salt.  Bake at 450o for 10 minutes.  Enjoy!

 

Alternatively, omit egg and salt, brush pretzels with melted butter and sprinkle with cinnamon sugar after baking.  Regular dry yeast can be used to replace fast rising yeast.  Stir together ¾ cup warm water, 2 tsp yeast, and 2 tsp sugar.  Let stand for one hour.  Add flour, knead, and then follow directions in recipe above.

 

This recipe was prepared and served by the Sunday School when they hosted Coffee Hour on March 16th, 2003.  It is modified from “Remember and Rejoice, Reflections and Activities for Lent through Easter” by Sue Kirk and Sally Wilke, Augsburg Fortress.

 

Orange Nut Bread

Bev Wentzell

1½ cup flour                                2 Tbsp grated orange

¼ cup sugar                                   peel

2 tsp baking powder                1 egg beaten

½ tsp salt                                 ½ cup orange juice

¼ cup chopped raisins       (unsweetened)

1/3 cup chopped almonds              2 tsp oil

 

Combine flour, sugar, baking powder, and salt in bowl.  Stir in nuts, raisins, and orange peel.  Combine beaten egg, juice, and oil.  Pour in the flour mixture.  Mix flour until dampened, and fruit and nuts are well distributed.  Turn into a greased loaf pan.  Bake at 350o for 40 minutes and until a toothpick comes out clean.  Cool for about 10 minutes, wrap in waxed paper and store overnight BEFORE slicing.

 

Tea Biscuits

Adelaide Lawrence

3 cups flour                               1 tsp baking soda

1 tsp salt                                   2 tsp cream of tartar

1 Tbsp sugar

 

 

Sift above ingredients together 3 to 4 times (more sifting = finer texture).  Cut in ¼ cup shortening (very well).

 

Add about 11/3 cup milk to make soft dough.  Roll out on lightly floured board and cut.  Bake 425o to 450o for 10 to 15 minutes.

 

Very Healthy Muffins (Lowest Fat Bran Muffins)

Sarah Jane Raine (Bev Wentzell’s cousin)

Whisk together:

2 cups white sugar or 1 cup sugar     4 eggs

     and 1 cup Splenda                              1 L buttermilk

1 cup unsweetened apple sauce

 

Add, stirring well:

5 cups flour                                                 2 tsp salt

5 tsp baking soda

 

Mix the following together, then add to the above:

2 cups boiling water

4 cups All-Bran cereal

2 cups Bran Buds cereal

 

Stir all ingredients well.  CAN be refrigerated and baked as required at 350o for 20 to 25 minutes.  DO NOT USE PAPER INSERTS.  Grease the muffin tins well.  Makes about 4 to 5 dozen.  Freezes well.

 

NOTE: I divide the mixture into 4 to 5 cup bowls and add 2 cups blueberries to one, dried cranberries, and raisins to another.  Even nuts could be used, or all the fruit and nuts together.