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)

 

Cakes

Blueberry Coffee Cake

California Cake

Chocolate Cake

Cranberry Cake

Georgian Chocolate Pound Cake

Holiday Pound Cake

Light Cream Cheese Fruit Cake

Nova Scotia Gingerbread

Oat Cakes (Bev Wentzell)

Oat Cakes (Marie Gibson)

Oatmeal Coffee Cake

Pineapple Pound Cake

Quick Chocolate Cherry Cake

Raspberry Cream Cake

Rhubarb Date Cake

 

Blueberry Coffee Cake

Adelaide Lawrence

 

½ cup butter                  2 cups flour

1 cup sugar                   1 tsp salt

2 eggs, (beaten)            2 tsp baking powder

1 tsp vanilla                   1½ cups blueberries (fresh or

¾ cup milk                                frozen)

 

 

Cream together butter and sugar; add eggs, vanilla, and milk.  Blend dry ingredients and add to mixture.  Stir in blueberries.

 

Topping: Mix 1 tsp cinnamon and 1/3 cup brown sugar.  Add before baking.

 

Bake in a greased 10” angel food cake pan or 9” square pan at 350o for 60 minutes.

 

California Cake                            

                                                                       

 

2 eggs (beaten)                          1 Tbsp melted butter

1 cup flour                                 2 tsp baking powder

1 cup white sugar                ¼ tsp salt

1 cup hot milk

 

Topping:

¾ cup brown sugar                1 Tbsp butter or marg

¼ coconut                                 3 Tbsp cream

1 tsp vanilla

 

Beat eggs, add sugar and mix well.  Sift dry ingredients and add to sugar and egg mixture.  Mix well, add milk and butter.  Pour into 8” square cake pan; bake until done.  Bake at 350o

 

Mix topping ingredients in double boiler.  When well mixed, spread on top of hot cake and return to oven to brown.

 

Chocolate Cake

Betty Whatley

2 cups flour                               pinch salt

2 tsp baking soda                 1 cup cool water

1 cup sugar                               1 cup Miracle Whip

½ cup cocoa                             vanilla

 

Mix Miracle Whip and water together.  Sift dry ingredients and add to wet.  Mix well and add vanilla.  Bake at 275o for 1 hour.

 

Cranberry Cake

Laura Sharples

 

½ cup shortening                     ¾ cup milk

1 cup sugar                               ½ tsp vanilla

1 egg                                        1 cup halved fresh

2 cups sifted flour                              cranberries

¼ tsp salt                                  ½ cup cut-up dates

2 tsp baking powder                          or raisins

 

 

Cream shortening and sugar.  Add egg, beating until blended.  Sift together flour, baking powder, and salt.  Stir vanilla into milk.  Add dry ingredients alternately with milk, mixing well.  Fold in cranberries and dates or raisins.  Pour into greased 8” square pan.  Sprinkle with sugar.  Bake at 350o for 45 to 50 minutes.

 

Georgian Chocolate Pound Cake

Adelaide Lawrence

1 cup margarine             3 tsp baking powder

3 cups sugar                             1½ cup milk

3 cups flour                               3 eggs

1 cup cocoa                              1 Tbsp vanilla

 

 

Cream margarine and sugar.  Add sifted dry ingredients alternately with milk.  Beat for 3 minutes.  Add eggs, one at a time, beating between each.  Add vanilla and beat for 2 more minutes.

 

Bake in a greased pan, either a bundt pan or one 8” and one loaf pan.  Bake at 350o for 1½ hours.

 

Holiday Pound Cake

Bev Wentzell

1 cup soft butter (no sub)

½ cup shortening

1 package (3 oz) soft cream cheese

2½ cups sugar

5 eggs

3 cups flour

1 tsp baking powder

½ tsp salt

1 cup buttermilk

1 tsp lemon extract

1 tsp vanilla extract

strawberry ice cream for topping or real

     strawberries or blueberries

 

In a large mixing bowl, cream butter, shortening and cream cheese.  Gradually add sugar, beating until light and fluffy.  Add 1 egg at a time and mix well.  Combine all dry ingredients and add alternately with buttermilk.  Stir in extracts.  Pour into a greased and floured 10” tube or fluted pan.  Bake at 325o for 1 hour 20 minutes, or until tested done.  Cool for 10 minutes and remove from pan onto a wire rack.

 

Should yield 12 to 16 servings.

 

Light Cream Cheese Fruit Cake

Betty Whatley

Cream together:

 

8 oz pkg cream cheese  1 tsp vanilla

1½ cups white sugar                1 cup butter or

                                                                margarine

Add:

 

4 eggs (one at a time)                 1½ tsp baking powder

2 cups sifted flour                  1 cup milk

¼ tsp salt

 

 

Mix dry ingredients alternately with milk.  Add:

 

½ cup cherries                           1 cup raisins

½ lb mixed fruit                          (with ¼ cup flour)

 

 

Place a pan of water in oven to keep cake moist. Bake at 325o for 1¼ to 1½ hours in a tube pan. 

 

Nova Scotia Gingerbread

Bev Wentzell

¼ cup shortening            1½ cup flour

¼ cup brown sugar    1 tsp baking soda

            (lightly packed) 1 tsp cinnamon and ginger

1/3 cup molasses            ¾ cup boiling water

1 egg

 

Cream shortening and sugar together until fluffy.  Beat in molasses and egg.  Combine all dry ingredients, then add to the cream mixture alternately with boiling water until just mixed, beginning and ending with dry.  DO NOT OVERMIX.

 

Pour into lightly greased 8” by 4” loaf pan.  Bake at 350o for 45 minutes and tested and a toothpick comes out clean.  Cool in pan for 10 minutes, then wrap tightly to store.

 

 

Oat Cakes (Bev Wentzell)

Bev Wentzell

1 cup white flour               ¾ cup brown sugar

1/3 cup whole wheat flour           ¼ tsp baking soda

1 cup oat bran                             1 cup butter or

1 cup rolled oats                                    margarine

 

Cut butter into flour mixture well, or until feels wet, then add brown sugar and mix well.  Grease a cookie sheet (with sides) really well.  Press the dough evenly and firmly onto the pan.  Bake at 350o for 13 to 15 minutes or until firm to touch and lightly brown.  Let sit for 3 to 4 minutes, then cut into 3 dozen squares.  Cut with a sharp knife – don’t drag through.

 

NOTE: If using new, coated pans, set oven at 325o and bake a little longer

 

Oat Cakes (Marie Gibson)

Marie Gibson

1 cup oatmeal                            ½ tsp salt

1 cup flour                                 ½ cup shortening

½ cup sugar                              1 egg

1 tsp baking powder              ¼ cup milk

1 tsp soda

 

 

Mix first 6 ingredients together.  Put in shortening.  Blend well.  Beat egg and milk and add to first mixture.  Bake at 400o for 10 minutes.

 

Oatmeal Coffee Cake

Dawn Harvey

½ cup margarine                      ½ tsp salt

1 cup sugar                               ½ tsp cinnamon

2 eggs                                      1 cup quick-cooking

1½ cups sifted flour                        oatmeal (uncooked)

2 tsp baking powder              1 cup milk

 

Cream margarine, add sugar, and beat until fluffy.  Add eggs, one at a time.  Mix and sift together flour, baking powder, salt, and cinnamon; mix in the oatmeal.  Add to the creamed mixture alternately with the milk.  Spoon into a greased 8” pan.  Bake at 350o for 35 to 45 minutes.  Remove from oven and spread with orange glaze. (Recipe on page 59.)

 

Pineapple Pound Cake

Ken Conrod

1 cup butter or margarine

     (softened)

½ cup shortening

2¾ cups sugar

6 large eggs

3 cups all-purpose flour

1 tsp baking powder

¼ cup milk

15¼oz can crushed pineapple

     (not drained)

1 tsp vanilla extract

 

Beat butter and shortening at medium speed for about 2 minutes or until soft and creamy.  Gradually add sugar, beating at medium for 5 to 7 minutes.  Add eggs, one at a time, beating just until yellow disappears.

 

Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture.  Mix on low just until blended after each addition.  Stir in pineapple and vanilla.  Pour batter into a greased and floured 10” tube pan.

 

Bake at 350o for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.  Yield: one 10” cake.

 

Quick Chocolate Cherry Cake

Muriel J. Upton

1 small pouch chocolate cake mix

½ to 1 can cherry pie filling (19 oz can)

1 egg

whipping cream or Dream Whip or Nutriwhip

 

In a greased 8” or 9” round microwave safe baking dish, place cut out wax paper on the bottom.  Pour cherry pie filling on bottom, spread evenly.  Prepare cake mix as directed, pour on top of cherry pie filling.  Microwave on High for 8 to 10 minutes after placing on inverted saucer.  Let stand for 5 minutes, then turn out onto cake plate.  Peel off wax paper and cool.  When cool, cover with whipped cream.

 

Raspberry Cream Cake

Dawn Harvey

1½ cup white flour                  2 egg yolks

1 cup white sugar                500 mL sour cream

1½ tsp baking powder  3 cups (750 mL) fresh

½ cup butter                                   raspberries or 2

1 egg                                             boxes frozen, thawed

2 tsp vanilla                                    and well drained)

 

Sift flour, ½ cup sugar, and baking powder into a large bowl.  Melt butter and stir into flour mixture.  Beat egg and 1 tsp vanilla together and stir into flour mixture.  Form into a ball and pat into buttered 10” (25 cm) springform pan. 

 

Whisk together egg yolks, sour cream, ½ cup sugar and 1 tsp vanilla.  Spread raspberries over cake base; top with sour cream mixture.  Bake for 1 hour and 10  minutes at 375o, part of the time with foil loosely covering the top.  Cool and refrigerate at least 2 hours until firm.  Serves 8 to 10.

 

 

 

Rhubarb Date Cake

Laura Sharples

 

1½ cups all purpose flour            1 cup chopped dates

1½ cups sugar                           grated rind of 1 lemon

1 tsp baking powder              2 eggs (beaten)

1 tsp baking soda                 1 cup vegetable oil

½ tsp salt

1 cup unsweetened,

            cooked rhubarb*

 

 

Lemon glaze:  Mix 1 cup icing sugar and juice of one lemon until smooth.

 

Mix dry ingredients in bowl.  Add next 3 ingredients, gradually add eggs and oil.  Mix well.  Pour into buttered and floured 11” by 7” by 1½” pan.  Bake at 350o for 50 to 60 minutes.  While still warm, drizzle with Lemon glaze.

 

*Cut 2½ cups rhubarb in 1” pieces.  Put in top part of double-boiler over boiling water.  Cover and cook 20 minutes or until tender.