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Cookbook cupboard holds treasure trove of ideas

This week's recipes include Boiled Fruit Loaf/Muffins, Thimble Cookies and Marmalade Bread
From the Kitchen by Joyce Walter

In the solitude of one’s kitchen, there is something exciting out ferreting out recipes that have been made in the past but have been filed away in a cupboard brimming with favourite cookbooks and recipe boxes.

The best of all are recipes that have been made by friends and have been shared without hesitation. They are tucked away for safe keeping, brought out only at Christmas, or when there’s some kind of baking exchange among friends or work colleagues.

This week’s recipes provide three tasty ideas that could become part of one’s treasure trove of favourite recipes.

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Boiled Fruit Loaf/Muffins

1 cup sugar
1 1/4 cups water
1/3 cup butter
1 cup light sultana raisins
2 cups sifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup mixed green and red cherries, cut in piece

Combine sugar, water, butter and raisins and bring to a boil. Boil for 2 minutes, remove from heat and cool.

Combine flour, baking powder, baking soda, salt and cherries. Mix well.

Add to sugar mixture and mix well.

Pour into two greased, floured and paper-lined loaf pans. Bake at 325 degrees F for about 1 hour or until toothpick comes out clean. Do not over-bake. Cool in pans then remove to wire racks to completely cool. Wrap in foil and store in cool place.

Option: Spoon batter into paper cupcake liners placed in muffin tins. Bake about 30 minutes or until toothpick comes out clean. Cool on racks. Store in container in cool place.  

• • •

Thimble Cookies

1/2 cup brown sugar
1/2 cup butter or margarine
1 egg, separated
1 cup all-purpose flour
1/2 cup finely chopped pecans or walnuts

Combine sugar, butter, egg yolk and flour. Mix well.

Shape dough into small balls. Beat egg white until foamy then dip dough balls into egg and then roll in nuts.

Place dough balls on ungreased cookie sheet. Bake in 400 degrees F oven for 5 minutes. Remove from oven and push thumb carefully into each ball. Bake 5-10 minutes more. Do not over-bake.

After cookies cool slightly, add 1/2 maraschino cherry or a chocolate kiss in the hollow left by the thumb print.

Makes about 3 dozen.

• • •

Marmalade Bread

2 1/2 cups unsifted flour, stirred before measuring
1/3 cup sugar
3 1/2 tsps. baking powder
1 tsp. salt
1 egg
1 cup sweet orange marmalade
1 cup orange juice
3 tbsps. vegetable oil

Preheat oven to 350 degrees F.

In a large mixing bowl, thoroughly stir together flour, sugar, baking powder and salt.

In medium bowl beat egg slightly. Stir in marmalade, orange juice and vegetable oil. Add to flour mixture. Stir only until dry ingredients are moistened.

Divide batter evenly between well-greased loaf pans. Bake about 1 hour or less until wooden pick comes out clean.

Cool in pans on a rack for 10 minutes. Remove from pans and cool on rack. Wrap tightly in foil and allow flavours to mellow overnight before slicing.

Joyce Walter can be reached at