Moka Cakes 1968 Canadian Recipes

MOKA CAKES 1968 ( CANADIAN )

Steps:

• Cake:.
• Preheat oven to 350 degrees Fahrenheit.
• Grease a 9 x 13-inch cake pan.
• Yield will be 50 small bar size squares.
• Beat the three eggs for 5 minutes until thick.
• Add the one cup of white sugar gradually.
• Beat well, and until thick.
• Add the water and maple flavouring.
• Add the dry ingredients in well.
• Pour this sponge cake batter into prepared pan.
• Bake for about 35 minutes until tester comes away clean.
• This is a sponge cake, so it only rises so high, and sometimes cooks faster then stated.
• When done remove and cool.
• Cut into about 50 small bars.
• Cream:.
• In a cup mix the cornstarch and milk until dissolved.
• In a small pot over medium heat place the evaporated milk and sugar.
• Bring the milk/sugar to a low boil; add the cornstarch/milk dissolved thickener.
• Stir and cook until thick.
• Remove and chill completely so that it is cold.
• Cream the butter and vanilla (or flavour of choice) until smooth and doubled.
• Beat in the cold cornstarch mixture.
• Continue to beat until thick and creamy and you start eating it straight from the bowl.
• Now, the highlights of this recipe are:.
• Take each bar one at a time and coat all four sides with the frosting.
• Yes this is a little messy.
• Don't lick your fingers.
• After each is coated, roll onto a coconut lined sheet, and cover all four sides with coconut.
• I use small flaked coconut and toast it just slightly; dessicated coconut is too fine; shredded coconut is too big.
• It's nice to have some one helping you do the coating in toasted coconut, as your fingers will be messy with the cream.
• If you are doing this yourself, create a system to make it the easiest without being too messy.
• You do not have to worry about finger prints in the cream as it will be covered with coconut.
• Coating can also be peanuts or pecans finely chopped, but I prefer the coconut.
• Also you can make these small or big to the size you like.
• Freezes well, and tastes great bite size right from the freezer.
• Simple and not a sweet bar, but nice and are always the first to go.

TEA TIME SHORTBREADS 1965 (CANADIAN)

Steps:

• Cream the margarine, cream cheese and sugar until fluffy.
• Add beaten eggs, vanilla, and zest.
• Beat in well.
• Combine in the flour and the salt.
• Stir in the mini chocolate chips.
• Drop onto parchment lined or greased baking sheet.
• Bake 350 degrees for 11 to 12 minutes.
• Bottom should be browned only.
• Store after completely cooled in an airtight container.
• May also dredge into icing powder and then store if desired.

GATEAU MOKA - MULTILAYERED MOCHA CAKE

Steps:

• Preheat oven to 350.
• Butter and flour 2 8" round cake pans or use silicone.
• In mixer, combine eggs, sugar and vanilla. Mix well.
• Stir over boiling water or the burner for about 30 seconds so the mix is barely lukewarm. Remove from heat. Beat on medium to high 10 minutes. The mixture should make a thick, pale yellow ribbon and have at least tripled in volume.
• Sift in flour with one hand and fold mixture with the other using a wide spatula.
• Add butter, pouring and folding the same way.
• Fill pans about 3/4 full. Place pans on a cookie sheet and bake for 22-25 minutes.
• Remove from oven and after 5 minutes turn upside down on racks. Bottoms and sides should be pale golden. The cakes should be flat (no sagging) and soft and springy to the touch. When cool, place in plastic bags to keep fro drying. The will keep for a few days without refrigeration.
• In heavy saucepan melt the appricot jam slowly over low heat to avoid scorching. When liquefied, strain through a metal sieve and reserve.
• Rum Syrup:.
• Mix ingredients together and reserve.
• Coffee Butter Cream:.
• In a saucepan combine sugar and coffee. Bring to a boil and boil for 3 minutes. Set aside.
• In mixer bowl at medium beat yolks adding sugar syrup slowly. Then beat at high speed until the mixture is the consistency of light mayonnaise, about 5-6 minutes.
• Return to medium speed and add butter piece by piece, until smooth. Butter cream should not be refrigerated before frosting the cake.
• Using a long bladed serrated knife, cut each cake layer into three horizontal slices. Keep on hand flat on the cake and hold the knife perfectly flat so that slices are the same thickness. This requires some practice.
• Place a top or bottom layer crusty side down on th ecake plat and moisten with some rum syrup. Spread 1/4" layer of butter cream all over with a thin flexible metal spatula. Place another layer on top. Moisten with more rum syrup and spread 3 tablespoons melted apricot jam on top. Continue alternating fillings and finish with butter cream (be sure to reserve some for decorating). Spread cream evenly and smoothly on the sides. Using a serrated edge, hold the knife on an angle and slide left to right in a swivel motion to decorate the top.
• Place reserved butter cream in pastry bag fitted with a fluted tube and decorate top and bottom edge.
• Refrigerate until ready to serve. Do not cut wedges too thick.

MAPLE CREAM CANDY 1972 (CANADIAN)

Steps:

• Lightly grease 9 x 11 brownie pan.
• (originally calls for a 9 x 13 pan, but, I find this too thin afterwards).
• Mix in a lightly buttered heavy large saucepan, the brown sugar, butter, cream, flour, baking powder and salt.
• Cook stirring constantly until mixture reaches 235degrees F.
• on a candy thermometer.
• Or until a soft ball forms in cold water.
• Remove from heat, add vanilla and nuts.
• Beat two to five minutes or until candy begins to thicken.
• Pour quickly into prepared buttered pan.
• Spread evenly.
• Cut into squares while still soft.